Another No Name Dinner

The Dude at the grocery store asked if I was going to make something spicy. How could I explain that the peppers inspired me but I wasn't going to use them. Not yet, anyways.

I have to cook this meal while "The Man" (Mr. Sous Chef, Rich) is at work because on top of the "Don't F with the Guacamole" he also has a "Don't Fruit The Dinner Rule." Normally, I'm all for this rule but tonight I wanted to be a rebel. Yeah, look at me I'm a rebel. Breaking the law... Breaking the law (What song is that from, dear readers?) Fruiting the dinner. Oh yeah, I haven't even told you what I'm making yet. On tonight menu is...

Main Course: Ginger & Orange Marinated Steak served on a bed of rice topped with Pineapple Salsa.

Side: Taiwanese Cabbage Saute w/ Bacon

First of all I marinated some petite cut sirloin steaks in olive oil, salt, pepper, the zest and juice of one orange, one finely minced shallot, and a tablespoon of freshly grated ginger. I let the steaks marinate overnight.

Next is the pineapple salsa... or is it relish? I'm not really sure, so I'm going to call it salsa even though I didn't add those lovely peppers in the top picture. I will next time.

*Goat calls this picture "raising the bar" Get it?

Pineapple Salsa:

1 pineapple, peeled, cored and finely chopped.

1/2 of a large red onion finely chopped

1 handful of cilantro
zest of one orange 1 teaspoon of finely, and I mean, finely minced ginger (this wouldn't taste too good if you bit down on a big ol' chunk of ginger. Bleech!)

Juice of one orange

salt and pepper to taste

Put all your ingredients into a bowl and mix. Cover and refrigerate. Let the salsa sit for a few hours.

On to the Taiwanese Cabbage saute. First of all how many of you had Cabbage Patch Dolls? I remember my brother Nick having one named Amos. Looking at this picture I get it. Sorry about the ADD right there. Okay, where was I? Ahh cabbage! Sous Chef Katie saw this recipe and video on White On Rice then promptly did two things...1.) said "Mom, you neeeeeed to make this!" and 2.) left Todd and Diane a comment on their blog about "how her mom needs to make something a little more exotic."

Ummm...excuse me? Something a little more exotic? She gets Italian and Mexican most nights, what is she talking about.

White on Rice's Taiwanese Cabbage Saute:

About 3 slices bacon (optional)

1 1/2 tablespoons sesame seed oil

2 -3 cups chopped cabbage
3 cloves crushed garlic
2-3 shallots, minced or 1/2 chopped onion
1 1/2 tablespoons soy sauce
Ground black pepper to taste
1 egg
fresh herbs: mint, cilantro, parsley or basil

Heat pan, add cut bacon. When bacon is cooked to your preference, remove from oil and set aside. If you are not using bacon, add sesame seed oil to hot pan.

Add shallots/onions and garlic. Cook till crispy and fragrant. Add chopped cabbage, toss to coat with oil/shallots/garlic. Add black pepper & soy sauce. Cook for about 30 seconds till cabbage begins to soften.

Add egg and mix with cabbage. Cook for about another minute , or until cabbage is cooked.

Toss with fresh herbs of choice.

Okay... let's all take a deep breath because this dinner is a lot of components and prep work. I also need you to brace yourself for what I'm about to write next. Ready?

Sous Chef Will likes to do all the grilling in our house. Yes, he's only eleven years old but do you see those pieces of steak up there. I didn't cook that, he did. Without. My. Help. Please don't call CPS and tell them I let my kids play with knives or fire because if they take the sous chefs away, who's going to do all my dishes?

*don't forget to make some white rice. that's the easiest thing to make in this whole dinner menu.