Self-isolation Steak Supper

We are ordered by the governor to Stay-at-Home to try to short-circuit the progress of the COVID-19 pandemic, so we went to the market last night to shop for the near-term perishables. Originally I intended to get some form of chicken, but the market had no chicken, no turkey, and no pork. They had plenty of beef/steak, but we had a good stock of frozen steak at home...

So, we grabbed some asparagus and Brussels sprouts, and back-filled our meager supply of couscous. Arriving home with our groceries, we defrosted a tomahawk ribeye overnight. 

The steak was beautifully marbled, so we just seasoned with Kosher salt then slow-roasted it to 125F, then pan-seared and seasoned with Szeged Rib Rub, flavoured the couscous with Turkish seasoning and garlic, and roasted the asparagus and Brussels sprouts. 

I had used the bread machine to make a loaf of whole wheat bread to accompany the meal. I was surprised how long that cycle ran! Over four hours, but great results - light and fluffy like good bread should be! 

A nice tasty gin martini cocktail made with Door County Distillery gin was the perfect accompaniment ! 

Plus... I got to chew the bone! 

Pollo Sudado (Colombian "Sweaty" Chicken)

Tonight's dinner was a very traditional Colombian dish, Pollo Sudado, which translates to "Sweaty Chicken". Nothing fancy, not likely to be a restaurant entree, but good solid home-style food.

It takes about an hour to prepare, more or less, after the mise en place has been completed, but absolutely delicious.

    8 Chicken drumsticks or thighs, without the skin

    1 tablespoon vegetable oil

    ½ cup chopped onion

    ¼ cup chopped red bell pepper

    1 minced garlic clove

    2 cup chopped tomato

    1 chicken bouillon

    1 tablespoon sazon goya with azafran

    ¼ teaspoon cumin powder

    ¼ cup chopped fresh cilantro

    ¼ teaspoon salt

    ¼ teaspoon pepper

    8 small yellow potatoes, peeled and cut in half

    3 cups water

In a large pot, heat the vegetable oil over medium heat. 

Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. 

Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.

Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. 

Cover and cook for 25 minutes, stirring occasionally.

Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender. 

Serve over white rice.