Sharing really is caring

So I use to have Dinner at Jake's... like Breakfast at Tiffany's only better. But then I moved to Augusta. And that stopped. I [we] are finally getting back into hosting others over for dinner. As clark just mentioned. So remember that crazy week of awesomeness we talked about? Well here it is:

Wednesday with Naseem:
-Barbeque grilled tuna [JG/CL]
-Soba noodles in a peanut sauce [JG]
-Cucumber salad [CL]
-Dessert was a small snake (see entry "We actually got to share" feb 3rd for definition of 'snake')

Thursday and Friday:
-Philly Cheese Steaks with Italian hoagies [CL/PR]

Recipe:
Philly Cheese steak [CL]
I actually used london broil cause it was on sale but flank steak is what I would recommend.
Marinate overnight in:
equal parts balsamic vinegar and worcestershire sauce
a little olive oil
onions
garlic
bay leaf
salt
The next day, sear the meat on a grill (or in a pan) on both sides and set aside.
Chop up green peppers and onions and fry in light oil (I use very little oil since I add a little marinade later) on med to med-high heat.
Slice the meat very thin and add to the veggies when close to being done.
Add little of the marinade
When meat is just cooked cover in provolone (or swiss) cheese.
Serve on hoagie roll.

For the rolls: [PR]/cl
I used an italian bread recipe for the rolls. This required a biga. The biga is a type of pre-ferment made the day before and allowed to slow ferment overnight in the fridge to help maximize flavor.
For biga:
2 1/2 cups unbleached bread flour (I used about a cup of whole wheat)
~1/2 teaspoon instant yeast (I usually pour a little bit from the packet and then roll it up to use the rest in the full recipe the next day.)
3/4 to 1 cup water at room temp (RT)
Stir together dry ingredients. Add water and mix to form a ball. Adjust water and flour so that it is not too sticky. Remember, it is better to be too sticky than too dry. You can always add flour.
Flour your surface area, turn out dough and knead for a few minutes til soft and pliable.
Lightly oil a bowl and transfer dough to bowl, rolling it around to coat. Cover lightly with plastic wrap and allow to rise at RT for 2-4 hrs, til doubled in size.
Knead again lightly to degas. Return the dough to the bowl and cover with plastic wrap. Refrigerate overnight or up to 3 days.
Day 2:
Pull the biga out of the fridge ~1 hr before ready to make the final dough to take off the chill. Cut it into about 10 small pieces, cover with plastic wrap or towel and let rest.
For the remainder you will need:
2.5 cups bread flour
1 2/3 tsp salt
1 tbsp sugar
the rest of the yeast packet
1 tsp barley malt (if you have it)
1 tbsp olive oil
3/4 - 1 cup water or milk (lukewarm, 90-100F)

Stir together dry ingredients. Add the biga pieces, olive oil, and 3/4 cp water. Mix until slightly sticky and soft.
Transfer to a floured surface and knead for ~10 min.
Transfer to a lightly oiled bowl, roll around to coat, cover with plastic wrap.
Ferment for 2 hrs or ~ doubled in size.
From here you can divide into two loaves or 7-9 pieces for rolls.
Form dough into torpedo shape gently to prevent degassing the dough.
Lightly dust with flour and cover with plastic wrap.
Let rest for 5 min.
Complete shaping and extend the rolls to desired length ~12 in.
Line a baking pan with parchment paper, dust with cornmeal, and gently transfer rolls to pan.
Lightly mist with spray oil and cover loosely with plastic wrap.
Proof at room temperature for ~1 hr, or until ~1.5 times original size.
Heat oven to 500F and place an empty pan on the bottom rack. This is your steam pan and will help develop the crust.
Place the baking pan with rolls in the oven, pour 1 cup of hot water into the steam pan and close the door.
After 30 seconds spray the walls of oven with water and close the door. Be careful not to hit the light or any glass. We do not want it to shatter.
Repeat after 30 seconds and then lower the temp to 450F.
Bake for 15-20 minutes. Rotate 180 degrees halfway through, if necessary, for even baking. Bread should have a hollow sound when thumping the bottom.
Cool at least 1 hr on a cooling rack before slicing.



Saturday with roommates and other PA kids:
-Grilled Herb-and-Lemon Chicken [TF/JG]
-Smashed broccoli and garlic with red pepper flakes [TF]
-Spinach salad with feta and the works
-Fresh cinnamon-raisin bread [PR]
-Madeleines with Lemon Curd [TF]

Sunday:
Pan-seared venison over a salad of lettuce with roasted red peppers, olives, and a red wine vinegarette [TF/JG]

Recipe:

Chop 1-2 red peppers in half, deseed/vein, toss in oil, salt, and pepper. Pop in the oven on broil. Go until skin is bubbly, then put in a bowl, cover and let steam.

Heat some type of fat [oil, butter etc... depends on cut of meat. The venison I used butter] in a skillet [oven proof]. Sear on both sides, toss in some thyme and pop in oven [at 350 F] until desired "doneness" [I like this medium or so].

Skin the peppers, chop, and toss in some greens [arugala, lettuce, spinach etc] with different olives [we used Spanish and Katamata] including the juices from the pepper pan. Add half a juice of lemon.

Let the meat rest, while you deglaze the pan with a bit of red wine.

Plate by putting the salad down, and then sliced meat on top with some of the sauce to finish.

Monday:
-Baked salmon with Cholula seasoning [CL]
-Basmati Rice
-Seaweed salad

For those of you who find our excursions a little too complicated, and you'd be right to think so, check this one out. It is one of the most simple recipes you will ever come across.
Salmon:
Sprinkle salmon with Cholula chili/lime seasoning. You can find it at any grocery store.
Bake @ 375F for ~15-20 min.
Squeeze a lemon over it about 5 minutes before taking it out and then again just before serving. Viola. (I don't know if I spelled that right. I don't speak french.)
Basmati Rice:
I just boiled it. Seriously, that's it. It was 9:30 and I wasn't even hungry. Jake had just gotten home from the gym and looked like he was going to punch me in the face for not making dinner. Although, a really simple and good rice recipe is to fry up some onions and mixed frozen vegetables in a pan with a little oil, salt, and pepper. Add the rice and some oregano. Toss to mix. Presto! (I spelled that right, but I don't know what language it is. Maybe Italian?)
Seaweed Salad:
Here's the kicker. We actually bought it. I admit it. We did. Although, Jake did get it from a specialty Asian food store in Athens, GA. Fook's Foods, holla!
This lead us into Tuesday.....which due to the ass-backwards way we started this blog means it's been posted somewhere totally out of order.