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not-so-golden globes.

January 20, 2012

awards season is one of my favorite times on television.  i get to pretend that i am a seat-filler & dress for the occasion, even though the only seat i am filling (so far) is on my orange velveteen couch.  the golden globes snuck up on me this year & found me sitting on said orange couch, not in a fabulous party dress, but in my red navajo-inspired, slits-up-to-here knit tunic, brown pleather leggings & sky-high-heeled tall boots.  dressed-down (for me)?  yes.  still pulled together?  always most of the time.  which is more than i can say for some of the looks that showed up on the red carpet.  thankfully charlize theron & viola davis (who were also both resplendent at the critic’s choice awards) did their part to moderate the crazy.  i had a sartorially-corrective experience the following night when i saw a photo of the lovely & often-spot-on tracee ellis ross at the art of elysium gala.  also lovely was the dinner i made for my man & the boys of smoky & spicy flank steak, collard greens smash & boiled yukon golds with espelette aioli.

meat heals.

smoky & spicy flank steak
(serves 6–8)
2 lbs. flank steak
2 tsp. peanut oil
1 tsp. coarse kosher salt
¼ tsp. ground black pepper
1T fresh thyme leaves
2 ½ tsp. pimenton ahumado
1 ½ tsp. pimenton picante

preheat broiler.

bring flank steak to room temperature; place on a rimmed baking sheet.  rub each side of the steak with peanut oil.  combine remaining ingredients in a small bowl; rub mixture into steak.  place steak in broiler for 4 minutes, flip steak & place in broiler for 5 more minutes (for medium rare).  remove steak from broiler & let rest for 10 minutes.  slice thinly across the grain & on a steep diagonal; serve with any accumulated juices.



collard greens smash (serves 6 – 8)
1T butter
1T olive oil
1 onion, sliced
1T flour
1 clove garlic, minced
2 lbs. greens (collards, kale, chard or combination thereof), cleaned, coarsely chopped
1/2C heavy cream
1/2C grated parmesan
1/4tsp. grated nutmeg
salt & pepper to taste

sauté onions in oil & butter in a large skillet over medium-low heat; caramelize until onions are golden & soft, about 12 – 15 minutes.  increase heat to medium-high, sprinkle with flour & stir for 1 minute.  remove from heat & stir in garlic.  set aside.

fill a large pot with water and bring to a boil.  add greens.  boil for 3 minutes & drain.  transfer greens to a food processor with heavy cream and pulse in 2 or 3 5-second intervals, until greens are coarsely pureed.  combine greens, parmesan & nutmeg in a serving bowl.  add salt & pepper to taste.

One Comment leave one →
  1. Donald permalink
    January 21, 2012 6:45 am


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