Strip Steaks, desiccated and seared

Ingredients:
    Boneless room-temperature strip steaks, 1.5 to 1.75 inches thick, cut in half to create 8oz steaks
    Kosher salt
    Ground black pepper
    1 tablespoon vegetable oil


Notes about meat:
    Rib-eye or filet mignon of similar thickness can be substituted for strip steaks with the following modifications

    If using filet mignon:

• buying a center-cut tenderloin roast and portioning it into 8oz steaks yourself will produce more consistent results. 
• increase the oven time by about 5 minutes.
• add an extra tablespoon of oil to the pan to account for leanness. 

    If using very lean steaks (without an external fat cap):

• add an extra tablespoon of oil to the pan. 

INSTRUCTIONS: 

Leave steaks out on counter until they are room temperature.

Adjust oven rack to middle position and heat oven to 275 degrees. 

Pat steaks dry with paper towel.

Season entire surface of steaks liberally with Kosher salt and pepper. 

Gently press sides of steaks until uniform 1.5 inches thick.

Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven.

Cook until instant-read thermometer inserted in center of steak registers

• 90 to 95 degrees for rare to medium-rare: 18 to 23 minutes
• 100 to 105 degrees for medium: 25 to 30 minutes

NOTE: Our intent is for both flat sides to be well-browned and crusty and for the fond not to be burnt. The flat sides of the steaks shall cook for no more than 4.5 minutes total, TOPS. The last time I used this recipe, the each side was well browned in around 45 seconds. Perhaps my pan was too hot?

Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking: place steaks in pan. 

For each side, lift meat once halfway through to redistribute fat underneath.

Reduce heat if fond begins to burn. I also tilt the pan around during cooking if the oil is starting to stick.
Transfer all steaks to wire cooling rack and reduce heat under pan to medium.

Use tongs to stand 2 steaks at a time on their sides, producing a "steak cube."

Holding steaks together in cube form, return to skillet and sear on remaining sides until browned, about 1.5 minutes total.

Transfer steaks back to wire cooling rack set over a plate or cutting board and let rest 10 minutes, loosely tented with foil.

Serve with low-sodium pan sauce. 

Smoking Bishop

Alcohol:
    750ml sweet red wine
    750ml ruby port

Sweet Citrus:
    4 oranges (no wax)

Bitter Citrus: (choose one)
    1 grapefruit? (no wax)
    2 lemons? (no wax)

Spices:
    1/2C (brown?) sugar
    Whole cloves
    Fresh ginger
    Allspice
    Nutmeg
    Black pepper corns?


Heat oven to 350
Wash and stud each citrus with ~5 cloves. Place on baking sheet and roast for 60 to 90 minutes, or until citruses begin to lose their color.
Add all remaining ingredients to a saucepan and simmer.
Slice citruses in half and add juice to mixture.

Serve warm.

MAYBE:
Fry spices in 2T butter?

Vegetarian Black Beans

Soup: 
    2T vegetable oil
    3 medium onions, minced
    3 celery ribs, chopped medium (bean-sized)
    2 medium carrots, chopped medium (bean-sized)
    6 medium garlic cloves (2T), minced
    5t ground cumin
    1/2t red pepper flakes
    6 cups vegetable broth (5 cups if using pressure cooker)
    1lb dried black beans, picked over and rinsed
    2 bay leaves
    2T minced chipotle chiles in adobo sauce

Garnish suggestions: 
    cilantro, minced 
    red onion, minced
    sour cream
    avocado
    

1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. 

2. Add the onions, celery, carrots, garlic, cumin, pepper flakes, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes.

3. Transfer the vegetables to the cooker insert and stir in the broth, black beans, chipotle chiles, and bay leaves until evenly combined. 

4a. In the slow cooker: Cover and cook on low until the soup has thickened and the beans are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 6 to 7 hours.)

4b. In the pressure cooker: Cook on high pressure for 47min and release pressure naturally.

5. Remove and discard the bay leaves. Meanwhile, puree 2 cups of the soup in a blender until smooth, then stir back into the pot. 

6. Stir in the cilantro, season with salt and pepper to taste, and serve.