New York strip tease
Very little cooking has taken place around here lately. Mostly because it is really hot, but also because I’ve been working on home repair projects. But on Saturday morning I was at the 
Westside Market to pickup these steaks from Eric of Jordandal Farm. Yup, that’s Eric…click on him and you’ll go to the Jordandal website…take a look at those cattle, woooweee they are cute! Anyway…I could attempt to to wax poetic about those steaks…but it’s too damn hot. Suffice to say, they were superb. I trimmed them up, salted them, and grilled one side until the grill released them, flipped them, and grilled them until my Thermapen said 125F. After they rested for 10 minutes we ate them with corn on the cob and sliced tomatoes. Another perfect market meal. BTW…the Thermapen is fabulous…I love it.
These are the first “out-of-hand” eating apples of the season and they are crisp, tart, slightly sweet and perfect. I bought some Transparents a few weeks ago and made a galette with them, but they were way to tart for “reading a book and eating apple” and that’s my favorite kind.
Today I lazed about the house all day…no projects, no work, just dabbling in this and that, here and there. I made lemon chicken for dinner which I always think of as Nora Ephron’s recipe for lemon chicken from her book Heartburn. This book came out in 1983 and I probably read it around 1987 and while I remember nothing else about the book I have always remembered the lemon chicken and always made it. It is quick, easy, foolproof, and delicious. Plus it goes perfectly with mashed potatoes and coleslaw…two of my all-time favorite side dishes.
Nora Ephron’s Lemon Chicken
Boneless, skinless chicken breast
milk
flour
salt
pepper
Italian seasoning
olive oil
lemon juice
Slice the breasts into pieces about the same size as the tenderloin…usually about 1″ thick by the length of the breast. Place the chicken in a dish with the milk and mix up the flour, salt, pepper, and a dash of Italian seasoning in a plastic bag, shake it about to mix it up.
Take 2 pieces of chicken from the milk bath and put them into the bag and shake to coat them with the flour.Remove them and place them on a clean dry surface near your stove. Continue to do this until all your chicken is coated.
Heat a large skillet on medium heat for a minute or two. Add olive oil until it is about 1/3 of an inch deep in the skillet. Let it heat but keep your eye on it. You don’t want it to overheat and smoke. Test to see if its ready by sticking the tip of a piece of chicken in it. If it sizzles and bubbles, it’s ready.
Using tongs gently place the chicken in the pan. Let them cook on one side until golden brown and then gently turn them and continue to cook. Once they are completely golden brown pour the lemon juice. I use about 1 lemon per breast. The chicken may spatter so if you have a spatter screen you should use it. Let it cook down for 3 to 5 minutes and then serve.
comments
3 Responses to “New York strip tease”
Leave a Reply
Where is it that you usually get your quarter cow from? Do you prefer Highland beef over other breeds?
Hi Jacob, for the past three years I’ve gotten 1/4 of a cow from Larson’s Green Farm. But last year I bought some beef from Cates and lately I’ve been buying from Jordandal. Larson does black angus and Cates and Jordandals do Scottish Highland. I prefer the scottish highland but I’m not sure if I can pin-point why.
Larson often feeds corn to his cattle and even with a pasture raised cow they finish them with the last two weeks on corn. I really prefer the taste of grass-fed and Cates and Jordandal do that…no corn. You’ll definitely notice a difference in the look of the beef between grass-fed and corn…grass-fed has a yellow hued color to the fat and corn-fed is whiter.
One reason I’ve switched to buying from Jordandal is that their processing is done locally and with a 1/4 of a cow I can specify my cuts. Plus they are just really nice people. There are links to all of these producers in my Buy Local page.
Thanks for the info Vanessa. This past winter I started buying my eggs from Jordandal and they’ve been the best eggs I’ve had so far. I can’t wait to try their beef!