Before making the steak wraps, you have grill or broil a steak (easy enough), roast a head of garlic (damn it! I'll have to turn the oven on), and make horseradish cream...wait...what's that? Horseradish flavored whipped cream?? Hmmm.....
I laid out the tortillas and got ready...
My first step was roasting the garlic (Roasted Garlic, p. 277). I'm ashamed to say that I've never roasted garlic. I LOVE garlic and have probably used it in every other imaginable way--but roasting seemed difficult and scary (plus mom never did it, so I didn't have a roasted garlic background). It's a skill that I definitely wanted though--I love roasted garlic as an ingredient.
Easy enough start--cut the top of a large bulb of garlic. Isn't the garlic beautiful?
The garlic is drizzled with olive oil and wrapped in foil:
Almost an hour later, you have a bulb of roasted garlic! I waited until it was cool enough not to burn my fingers and squeezed the garlic onto the tortillas.
When the garlic is extracted, you are left with a garlic husk. Garlic corpse? Empty garlic...
There was quite a bit of garlic per wrap...a great start!
Look at this picture--now that is a HUGE amount of garlic. That being said, roasted garlic is milder than non-roasted garlic. Looks delicious!
Onto the steak....I figured we would just grill the steak. When I asked Josh to go take care of it, he reminded me that we were out of propane (side note--I have a hard time not thinking of Hank Hill when I say the word "propane"). I decided to broil the steak (I know, great idea on a hot summer day) and used the T-bone in Grilled or Broiled Steak (p. 473).
The steak was attractive:
It only took about four minutes on each side (while turning the kitchen into an inferno--broiling in the summer=not smart). The steak was then sliced and placed on the wraps.
The final part of this recipe: Horseradish Cream (p. 565). Horseradish cream seems like a bizarre recipe to me--it's pretty much whipped cream with horseradish mixed in. Honestly.
I decided that I should be using my Kitchenaid to whip the cream. Not my smartest decision--the beater has a hard time with such small amounts of cream (only a half cup). If you make this recipe, only make a half recipe of HC, unless you really, really adore spicy whipped cream (it makes quite a bit).
You then beat in some acid (I used lime juice because I was out of lemon juice), horseradish, salt, and some red pepper. The concoction is chilled for a while.
Compiling the wraps was easy enough. Add some chopped tomato (out of dad's garden!) and some lettuce to the wrap, drizzle it with horseradish cream, roll up, and eat!
So how was it? Really good. The horseradish cream and the roasted garlic were really strong, but I adore both flavors. The lettuce and the tomato were tasty. And the steak was delicious--although I would have liked to have more meat in the wraps.
This recipe made the perfect amount--two wraps each, for the two of us. After that we were full but not overfull. I really recommend this recipe--although it's more of a fall-winter recipe since it requires a lot of oven use (I really need to stop using my oven because it really heats up the house!).
In other, non-TJOC news, I found a couple of interesting articles online this weekend:
1. Japanese Treats. The caramel corn--I never ate the caramel corn from Tohato, but the soda flavored "treats" were horrid. They tasted like cheetos that had been soaked in 7-up. The mayo they speak of is not as tasty as the mayo in the US and the bottles collapse on themselves. Onigiri is delicious as long as you are sure of what's in the middle--there is nothing worse than thinking you are just eating rice and biting into "sweet" red beans. Ramune drink--AWESOME! So much fun. You have to smash the bottle down, a little ball falls into it, and then you drink it. Fun and tasty. Mochi--don't even get me started.
2. The Top 100 American Foods. I have bolded the foods that are included in TJOC. All parenthetical statements are mine! I may have missed a few but I didn't really feel like looking each one of them up...How many of these have you eaten?
pizza New York
- Hoppin' John
green chile New Mexico
- Homemade buttermilk biscuits
lobster (well, whole lobster, at least) Maine
- Calabash-style shrimp and hushpuppies
barbecue ribs Kansas City
- Hot glazed Krispy Kreme
fish tacos San Diego
- Cheese curds
- Key lime pie
- Philly cheese steak
pork barbecue sandwich Memphis
- Lowcountry boil
- Huckleberry pie
- New England clam chowder
- Boiled peanuts
- Eggs Benedict
- Pastrami on rye
- Corned beef and cabbage
- Pancakes with maple syrup
- Everything bagel with cream cheese and tomato
- Thin Mints (preferably frozen)
- Frito pie
- Potato knish with mustard
- Silver Queen corn on the cob
- Soft pretzel from a street cart
- Fresh-picked blueberries
- Sourwood honey
- State fair funnel cake
crab cakes Chesapeake
- Candied yams
- Oyster dressing
- Snow cone or snowball
- Wild Alaskan salmon
- Sautéed morels
- Persimmon pudding
- General Tso's Chicken
- Frozen custard
- Italian sausage with peppers and onions on a hoagie bun
- Chili dog
wings with blue cheese Buffalo
- Spam musubi
- Saltwater taffy
- Fluffernutter sandwich on Wonder Bread
- Black and white cookie
- BLT with thick-cut applewood bacon
- Baked beans
- Pumpkin pie
- Collards with vinegar and
- Tex-Mex fajitas with skirt steak and sautéed peppers
- Fried green tomatoes
- Shrimp and grits
- Hot water cornbread
- Barbecue chicken pizza with red onions
- Chicken fried steak
- Carnitas burrito
- Apple butter
- Soft-serve ice cream cone dipped in chocolate shell (especially Dairy Queen)
- Pecan pie
- Catfish supper at a church or fire station
- Oysters Rockefeller
- Homemade cranberry sauce
- Pimiento cheese
- MoonPie washed down with R.C. Cola
- Pickled watermelon rind
- Cracker Jacks at the ball game
- Meatloaf and mashed potato blue plate special at diner
- Chicken and waffles
- Green bean casserole with French's fried onions
- Stuffed sopaipillas
- Shad roe on toast
- Sweet potato casserole with or without marshmallows
cheesecake New York
- Pan-fried river trout
pig pickin' North Carolina rolls California
- Penuche fudge
- Fried peanut butter and banana sandwich (the Elvis)
- Scrapple or livermush
- Elk medallions in red wine reduction
- Muscadine grapes
- Cheeseburger at backyard barbecue
- Open-face turkey sandwich
deep dish pizza Chicago
- Cobb salad
- Peach pie a la mode
- Macaroni and cheese with Tillamook sharp cheddar
- Root beer float