Week 6: Nick's Winning Dish

Week 6 was tough with several contenders. Nick ultimately chose the mojo steak with cheese and corn stuffed mini peppers after long debating between that and the Korean beef bulgogi.

I marinated the skirt steak for about 2 hours in a mojo blend that made the meat so tender and juicy. Each bite had a wonderful flavor that knocked out any steak I've made previously. I tend to cook a lot of steak since it's one of my favorite foods, but the dish usually consists of me just pan-searing a nice cut in a pad of butter and calling it good. Nothing wrong with that! But in order to be considered a dish of the week, I needed to bring the steak to another level. This proved to be it. 

I paired the steak with mini peppers stuffed with a blend of cream cheese, Mexican shredded cheese, corn, and a touch of cayenne for heat. 

The Korean beef bulgogi, made with thinly sliced ribeye, was also impressive after marinating overnight in flavors I would never consider before quarantine—something about this time at home is making me want to experiment with foods I would normally pass on. I mean, this was marinated in grated pear and I basically hate most fruit. 

Since I only needed half a pear, I decided to puree the other half for a cocktail inspired by one I loved at The Warren in the West Village. Shaken with vodka, thyme, simple syrup, and egg white, it was light and refreshing without too much pear taste (did I mention I don't like fruit?). It might have been that it was a Korean pear but the flavor was subtle enough that I drank it within minutes. I even attempted some bitters art—I could use some practice there. 

Other contenders this week:

Gruyere Fondue with several dippers: Chorizo, Andouille Sausage, Roasted Brussels Sprouts, Apple, and Bread

Chicken Cordon Bleu

Bacon Wrapped Hotdogs with Cheese Sauce and Onions (Memorial Day treat)

Stromboli

Pasta al Limone