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Posts Tagged ‘man food’

baconwrappedfilet

We went to Bruno’s on Sunday afternoon to get a movie from the DVD Express box. There was a hand written sign taped to the door that read, “Visit our meat department today!” That was all the encouragement that Brandon needed. The next thing I knew we had bypassed the movie kiosk and were checking out the meat department. They actually were having a great sale and one of the things that we came home with were some tasty looking filets.

We have a ton going on this week and last night was our only night at home together for dinner. Bacon wrapped filet on a Tuesday? I’ll take it.

Brandon did this on the Big Green Egg. I thought he did a nice job with the grill marks and it was cooked perfectly medium rare! He used the famous “T-Rex Method” on the steaks. Check it out if you’re not familiar!

Bacon Wrapped Filet
(Recipe source Bakin’ and Eggs)

Ingredients:

2 6 oz filets
4 slices of bacon
Cooking spray
Olive oil
Salt and pepper

Directions:

Rub steaks with olive oil and coat generously with salt and pepper. (Do not put the bacon on at this time.)

You want the Egg really hot to sear the steaks to get the grill marks. Preheat to about 700 degrees (or as hot as you can get a standard grill). Sear steak on both sides for 90 seconds with the lid up. Remove from grill and let rest for 20 minutes. Bring grill temperature down to 400 degrees.

In the meantime, preheat oven to 400 degrees. Prepare a baking sheet by lining it with foil and placing a wire rack over it. Spray rack with cooking spray and place bacon slices on it. Bake bacon for about 10 minutes, turning once halfway through. You don’t want your bacon fully cooked as it will finish cooking during the final grill.

Wrap bacon around steaks, securing with toothpicks or cooking twine. On slice of bacon probably won’t fit around the steak so you’ll most likely need two slices.

Return steaks to grill (with temperature reduced to 400) and cook for about 3-4 minutes per side, until internal temperature reaches 125 degrees for medium rare. Let rest for 5 minutes before serving to allow juices to redistribute.

Yield: 2 servings

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We had some leftover blue cheese that I wanted to use. I was browsing blue cheese recipes on some of my favorite food blogs and I came across this recipe for Buffalo Sloppy Joe’s on Savory Spicy Sweet. I sent it to Brandon and not surprisingly he said, “Yes! Can we have this tonight?” He looked forward to these all day. I seriously haven’t seen the boy so excited about dinner in a while. Before he even tasted them he asked me to make extra so he could have leftovers for lunch.

These were really easy to put together. Dinner took 20-30 minutes tops from start to finish. These will definitely be going in the make again recipe file and for some reason I have a feeling I’ll get a request to make them again soon :)

Buffalo Sloppy Joes
(Recipe source Savory Spicy Sweet)

Ingredients:

1 tbsp olive oil
1 lb ground chicken
1/2 carrot, peeled and chopped or grated
1 stalk celery, chopped
1 yellow onion, finely chopped
2 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
1 tbsp red wine vinegar
1 tbsp brown sugar
1/2 tbsp Worcestershire sauce
1/8- 1/4 cup hot sauce (recommended: Frank’s Red Hot)
1/2 cup tomato sauce
1/2 cup chicken stock
4 good quality burger rolls, split and toasted
1/2 cup blue cheese crumbles

Directions:

Heat olive oil in a large skillet over medium-high heat. Add meat and break it up with wooden spoon, cook about 5 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more until sauce thickens. Pile filling onto buns and top with blue cheese.

Yield: 4 servings

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