As you all well know, this has been a year of big change for me and my family. We love our new home and have gotten a few things done, but injury and Christmas have made us rework our renovation schedule a bit. That's OK, there's no big hurry. The ugly bits aren't going anywhere.
I also decided to get a part time job earlier this year. Like many of us who were lucky enough to stay at home while we were raising our children, I found myself feeling unfulfilled since their high school graduations. I simply adore my new job assisting chefs prep for their classes at a nearby cooking school. Thank goodness there was a job opening at my "happy place". I feel all warm and fuzzy just walking in the door. This might explain my blogging gaps lately, but I'm slowly getting my rhythm back.
So in just a few days we will be saying goodbye to 2014 and hello to a brand new year. I really love New Year celebrations because it is the last excuse we all have to splurge with some decadent little nibbles and drink a glass or two too many to wash them down. I adore appetizer suppers and they are a New Year's tradition around here.
A few days ago I was contacted by meat company, Bos Creek and asked to help them get the word out about their new company. They offer mail order, all natural, grass feed and finished beef in a variety of subscription packages that are shipped directly to your door. They also offer pork from Berkshire pigs, and chickens that are both free to forage and are fed a non GMO diet during the winter months.
Anxious to sample some of their beef I decided to try a little New Year's Eve recipe dry run, Since I only had a small beef sample, and I wanted to get as many opinions as I could, I borrowed an appetizer recipe idea from my niece and served one of Bos Creek's ribeyes seared in my cast iron skillet, then cubed, along side a creamy horseradish sauce for dipping.
My football watchers really enjoyed this dish. The beef was super flavorful without the gaminess that is sometimes found with grass fed and finished beef. The nice size 13 ounce ribeye was tender and delicious, just perfect with the horseradish sauce (recipe follows).
If you would like to learn more about Bos Creek and their products and prices, please click here. I hope you all have a safe and delicious New Year and a prosperous and healthy 2015!
Creamy Horseradish Sauce
1 cup sour cream
2 ounces grated fresh horseradish (or prepared horseradish to taste)
1 tablespoon red or white wine vinegar
1 green onion, thinly sliced
1 tablespoon chopped, fresh parsley (optional)
1 small garlic clove, crushed
2 - 3 tablespoons whole milk (to thin the sauce out a bit)
1 pinch white pepper
Salt to taste
Place all ingredients in a medium size bowl. Stir well to combine. Cover and let sit for at least an hour.
Serve with beef cubes, whole sauteed mushrooms, roasted fingerling potatoes or homemade potato chips.
Makes about 1 - 1/2 cups.
I think a great little secret (Gary Rhode's not mine), is to rub steaks with a little beef bouillon paste made from bouillon granules and a tiny bit of water. Let it sit for an hour or so so the meat can absorb the flavor. Besides a little pepper, you really don't need any other seasonings. The bouillon contains all the salt and flavor you will need.
Sear your seasoned steak in a screaming hot cast iron pan or outdoor grill for just a few minutes on each side; remove, cover and let it rest for a few minutes before cutting into cubes and serving.