Italian One Pot Supper

Dinners over the last few weeks have been repeats or takeout and I got tired of the same old same old. Here is a take on a one pot supper I had years ago at a little Italian dive in Sligerlands, NY. This recipe uses thick slices of garlic, minced chives, cannellini beans, olive oil, hearty brown rice, slivered brussels sprouts, and organic flank steak massaged with white pepper.

The garlic is sliced thick and then the flat of blade is pressed to release the oils.

The meat is sliced 1/4" thin and then sprinkled with a bit of white pepper and olive oil and massaged for a moment, forcing the oil and seasoning into the meat's fibers. Sprinkle liberally with flake salt.

Make three cups of rice.

In a large wok, fry the garlic, well drained beans, and minced chives in 1/4 cup of olive oil. Stir gently, so the skins do not break, until they begin to crisp and thicken. Add the meat and fold until well cooked.

              

 

 


Then add the brussels sprouts, folding until cooked. Serve over rice and a glass of Australian Hunter Valley Sémillon.

Black Rock Kitchen & Bar

Since it's opening, The Black Rock Kitchen & Bar has been near the top of our must visit restaurant's list. We had all decided that twice a month we would, the four of us, visit an eatery we have never been to. I picked up a pack of Buffalo Dining Cards from the Lexington co-op two months ago and we've been steadily working our way through it.

On top of all of this, this is Chef Berdine's home and since watching and cheering him on at the Nickel City Chef Battle earlier this month we had to go to eat his tasty vittles!

We weren't disappointed! The place was bright, clean and in the setting sun, very winsome. The stunning and provocative art was created by Jackie Felix.

My oldest had the macaroni and cheese and the lamb and sweet pea pastries with curried yogurt sauce.

 I had the ocean perch tacos with guacamole and pico de gallo.

The fish was light and crisp and had a superb sharp lime taste. The pico de gallo was fresh and well seasoned, the guacamole was delicate and not grainy or overly seasoned.

My husband picked the 12 oz strip steak sandwich with onions, peppers and provolone. The fries were perfect, right mix of crunch and softness.

Juicy huh? Was so good I nearly yanked it out of his hands!

This was the biggest hand formed burger I'd ever seen and she ate every bite! This was a fantastic visit, the girls really liked our time there and we will certainly be returning.