I woke up this past weekend with one thought on my mind: a fresh steak. After researching for a few too many hours, I walked to a nearby convenience store and purchased a cast iron pan. Here’s the best recipe I found. Sort of a modified version of Alton Brown’s approach. This is gonna create a decent amount of smoke so I’d recommend opening a few windows and maybe disabling some fire alarms. Also, if the oil catches on fire, remove oxygen from the oil… do not pour water onto an oil fire.

With that being said! Here’s what we need:

Ingredients -

Here are the steps to make them:

  1. Preheat the oven to 500 and place the cast iron skillet in the oven.
  2. While this is preheating, bring the steak to room temperature.
  3. Coat the steak with a generous pinch of salt on every side. Move the steak around the plate to soak up anymore seasoning.
  4. Coat the steak lightly in the Safflower oil.
  5. Take the cast iron skillet out of the oven carefully.
  6. Place the steak on the skillet for one minute without moving.
  7. Flip the steak over and put it back in the oven.
  8. Leave the steak in the oven for 5 minutes.
  9. Take the steak back out and flip it, place it back in the oven for 4 minutes.
  10. Take the steak out of the oven and let it rest for 2-4 minutes. I like to place butter and garlic on top of the steak before wrapping it in tin foil.

This will cook to about medium - medium rare if done properly. Feel free to add a minute or so to the oven time if you’d like the steak to be more well done.

I got this great Dungeons and Dragons recipe book from a family member and went about making one of the This is the “Miner’s Pie”. According to lore, it’s Dwarvish.

Ingredients -

Here is my modified recipe:

  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add onion, leek, bay leaf, and 1/2 teaspoon of salt to the skillet. Cook, stirring frequently, until softened (about 4 minutes).
  3. Stir in ground beef and cook, stirring frequently, for approximately 10 minutes.
  4. Add garlic, thyme, and tomato paste, and cook for about 1 minute.
  5. Reduce heat to medium, add flour, and stir until fully combined (about 2 minutes).
  6. Pour in ale, broth, and 2/3 teaspoon of salt. Increase heat to high and bring to a simmer, scraping the bottom of the skillet to dissolve any browned bits (about 1 minute).
  7. Lower heat to medium-low and cook, stirring occasionally, until the filling thickens but remains saucy (about 15 minutes).
  8. Add corn and peas, then set aside the skillet to cool slightly. Remove bay leaf, add most of the parsley, and stir.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Transfer the mixture into a broiler-safe 2-quart casserole dish, spreading it evenly.
  11. Set aside the mixture to cool for about 20 minutes.
  12. Preheat oven to 450 degrees Fahrenheit with the rack in the upper-middle position.
  13. Place potatoes into a pot of boiling water until very tender (about 20 minutes).
  14. Mash the potatos when properly boiled and add melted butter. Stir to combine.
  15. Mix in milk, 1.5 teaspoons of salt, pepper, and parmesan cheese. Stir well and adjust seasoning to taste.
  16. Add eggs to the potatoes and stir until fully incorporated.
  17. Spoon the potato mixture over the filling in the casserole dish, spreading it evenly.
  18. Bake until the filling is heated through and the potatoes are slightly puffed (about 20 minutes).
  19. Sprinkle with remaining parsley before serving hot.
  20. Turn on the broiler and broil until the top is golden brown (5-7 minutes).

This will provide you

My sister found this recipe on Pinterest and I’m a huge fan. It’s pretty comparable to a normal quesadilla, except its made with sweet potatoes that adds a nice sweetness to a generally spicy and savory dish.

Ingredients - Makes 4/6 Quesadillas

Here are the steps to make them:

  1. Preheat the oven to 375.
  2. Dice the sweet potato into small one inch to half an inch pieces.
  3. Toss the sweet potatoes in your seasonings and olive oil.
  4. Put the sweet potatos in a glass dish or on a metal baking sheet and place them in the oven.
  5. Bake those bad boys for about thirty minutes or until they are soft to the touch. Leave that oven on when you take them out.
  6. Once these sweet potatos are complete, add them to a bowl with your black beans and corn.
  7. Season to taste and prepare to form your quesadillas. Add diced red onion to the mix.
  8. Layout the bottoms of your quesadillas.
  9. Scoop the potato, black bean, and corn mix onto the base tortilla. Add some cheese so that the tortilla sticks on both sides.
  10. Place a tortilla on top and lightly brush on some olive oil.
  11. Take them all and thrown them in the oven! I cook them for 15-18 minutes on 375.
  12. Serve with a side of salsa or sour cream and enjoy!