Got a favorite recipe?

I am thinking about doing a Steak Pizzaiola for a dinner party - I think I
can do them in the afternoon or just before 6:30 (guests arriving) and serve
about 8:00.

I am thinking about just browning the steaks in a very hot cast iron pan for
maybe a minute per side and then holding in the sauce till ready to serve.

Thoughts?

Thanks

Dimitri

"Dimitri" > wrote in message
. com...
> Got a favorite recipe?
>
> I am thinking about doing a Steak Pizzaiola for a dinner party - I think I
> can do them in the afternoon or just before 6:30 (guests arriving) and
serve
> about 8:00.
>
> I am thinking about just browning the steaks in a very hot cast iron pan
for
> maybe a minute per side and then holding in the sauce till ready to serve.
>
> Thoughts?
>
> Thanks
>
> Dimitri

You can kind of do that Dimitri. It all goes very quickly. Here is my tried
and trusted recipe.

Charlie

BISTECCHE ALLA PIZZAIOLA
steak in pizzaiola sauce

Source: unknown/Charlie

2 tbs. olive oil
6 small steaks (I use sirloin) cut 1-inch thick
salt
pepper

4 cloves garlic, crushed
3/4 lb. tomatoes, peeled, seeded, roughly chopped and drained
salt
1 tsp. oregano

Smoke the oil in a pan then sauté the steaks lightly on both sides. Reduce
heat and continue cooking for 4 minutes. Remove the steaks and season them
with a little salt and pepper; keep warm.

Put the garlic cloves in the pan and brown them. Mix in the tomatoes and
seasonings. After 8 minutes of gentle cooking, replace the steaks in the
frying pan and allow to cook together with the tomatoes for a few minutes.
Serve the steaks with the sauce.

"Charles Gifford" > wrote in message
nk.net...
>
> "Dimitri" > wrote in message
> . com...
>> Got a favorite recipe?
>>
>> I am thinking about doing a Steak Pizzaiola for a dinner party - I think
>> I
>> can do them in the afternoon or just before 6:30 (guests arriving) and
> serve
>> about 8:00.
>>
>> I am thinking about just browning the steaks in a very hot cast iron pan
> for
>> maybe a minute per side and then holding in the sauce till ready to
>> serve.
>>
>> Thoughts?
>>
>> Thanks
>>
>> Dimitri
>
> You can kind of do that Dimitri. It all goes very quickly. Here is my
> tried
> and trusted recipe.
>
> Charlie
>
> BISTECCHE ALLA PIZZAIOLA
> steak in pizzaiola sauce
>
> Source: unknown/Charlie
>
> 2 tbs. olive oil
> 6 small steaks (I use sirloin) cut 1-inch thick
> salt
> pepper
>
> 4 cloves garlic, crushed
> 3/4 lb. tomatoes, peeled, seeded, roughly chopped and drained
> salt
> 1 tsp. oregano
>
> Smoke the oil in a pan then sauté the steaks lightly on both sides. Reduce
> heat and continue cooking for 4 minutes. Remove the steaks and season them
> with a little salt and pepper; keep warm.
>
> Put the garlic cloves in the pan and brown them. Mix in the tomatoes and
> seasonings. After 8 minutes of gentle cooking, replace the steaks in the
> frying pan and allow to cook together with the tomatoes for a few minutes.
> Serve the steaks with the sauce.

Thanks Charlie.

Looks good.

I think the menu is going to be:

Bruscetta & maybe a smoked Salmon Tartar with the cocktails or wine

Seating

A large Antipasto, Tomatoes, Olives, Salami, Artichoke hearts, maybe
provolone or Buffalo Mozzarella

For the pasta course probably a small platter of Carbonara.

The main course is either Scampi or The Steak Pizzaiola + zucchini on the
side

Maybe a salad to finish - Not sure yet

Then coffee cheese, fresh fruit and dessert wines.

Dimitri

One time on Usenet, "Dimitri" > said:

<snip>

> Thanks Charlie.
>
> Looks good.
>
> I think the menu is going to be:
>
> Bruscetta & maybe a smoked Salmon Tartar with the cocktails or wine
>
> Seating
>
> A large Antipasto, Tomatoes, Olives, Salami, Artichoke hearts, maybe
> provolone or Buffalo Mozzarella
>
> For the pasta course probably a small platter of Carbonara.
>
> The main course is either Scampi or The Steak Pizzaiola + zucchini on the
> side
>
> Maybe a salad to finish - Not sure yet
>
> Then coffee cheese, fresh fruit and dessert wines.

Oh, my! What time should we be there..? ;-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Dimitri wrote:

> Got a favorite recipe?
>=20
> I am thinking about doing a Steak Pizzaiola for a dinner party - I thin=
k I=20
> can do them in the afternoon or just before 6:30 (guests arriving) and =
serve=20
> about 8:00.
>=20
> I am thinking about just browning the steaks in a very hot cast iron pa=
n for=20
> maybe a minute per side and then holding in the sauce till ready to ser=
ve.
>=20
> Thoughts?

Good basic approach. I usually deviate from authenticity by cutting a=20
pouch in the side of the steak and stuffing it with chopped mushrooms=20
saut=E9ed with a dash of marsala and a lot of butter. Make the sauce (a=20
simple marinara), drop the steaks in for a few minutes depending on=20
size and starting temp. I do them to degrees of doneness as though=20
they were grilled or broiled - usually rib steaks. Serve on a plate=20
napped with the sauce. Garnish with parmesan shavings.

Once I stuffed them with shrimp. Zowie... wonderful.

Pastorio

"Bob (this one)" > wrote in message
...
Dimitri wrote:

> Got a favorite recipe?
>
> I am thinking about doing a Steak Pizzaiola for a dinner party - I think I
> can do them in the afternoon or just before 6:30 (guests arriving) and
> serve about 8:00.
>
> I am thinking about just browning the steaks in a very hot cast iron pan
> for maybe a minute per side and then holding in the sauce till ready to
> serve.
>
> Thoughts?

Good basic approach. I usually deviate from authenticity by cutting a
pouch in the side of the steak and stuffing it with chopped mushrooms
sautéed with a dash of marsala and a lot of butter. Make the sauce (a
simple marinara), drop the steaks in for a few minutes depending on
size and starting temp. I do them to degrees of doneness as though
they were grilled or broiled - usually rib steaks. Serve on a plate
napped with the sauce. Garnish with parmesan shavings.

Once I stuffed them with shrimp. Zowie... wonderful.

Pastorio


Veer good ideas although the girls are not "tired" of Italian so I think we
may end up with individual beef Wellington.

"Gal Called J.J." > wrote in message
...
> One time on Usenet, "Dimitri" > said:


> Oh, my! What time should we be there..? ;-)
>
> --
> J.J. in WA ~

We just changed the menu last night:

Now its:

6:30 to 8:00

Sourdough Garlic Crustini served with an Antipasto platter of bruscetta
tomatoes, probably a Genoa and Moninari salami , artichoke hearts, several
olives, some Italian marinated veggies and some eating cheese. That's for
Cocktail time probably martini's or wine.

8:00 to ??

The first course will be Marinated shrimp in Champaign beurre blanc.

Next individual Beef Wellingtons and Baby vegetables in a lemon butter
sauce.

A salad may be inserted here or a Greek salad before the shrimp

Then dessert (from the baker in the family)

Followed coffee cheese, fresh fruit and dessert wines


Dimitri

Dog3 wrote:
> "Dimitri" > wrote in
> . com:
>
>>
>> "Gal Called J.J." > wrote in message
>> ...
>>> One time on Usenet, "Dimitri" > said:
>>
>>
>>> Oh, my! What time should we be there..? ;-)
>>>
>>> --
>>> J.J. in WA ~
>>
>> We just changed the menu last night:
>>
>> Now its:
>>
>> 6:30 to 8:00
>>
>> Sourdough Garlic Crustini served with an Antipasto platter of
>> bruscetta tomatoes, probably a Genoa and Moninari salami , artichoke
>> hearts, several olives, some Italian marinated veggies and some
>> eating cheese. That's for Cocktail time probably martini's or wine.
>>
>> 8:00 to ??
>>
>> The first course will be Marinated shrimp in Champaign beurre blanc.
>>
>> Next individual Beef Wellingtons and Baby vegetables in a lemon
>> butter sauce.
>>
>> A salad may be inserted here or a Greek salad before the shrimp
>>
>> Then dessert (from the baker in the family)
>>
>> Followed coffee cheese, fresh fruit and dessert wines
>>
>>
>> Dimitri
>
> I'm crashing your dinner party. I'll bring flowers.
>
> Michael

No, bring me! I smell like roses, anyway. :~)

kili