“I say,those people will always be thirsty on those hot stakeoutswithout a water fountain in sight.”
Coordinated surveillance of a location is referred to as a stakeout. It’s generally performed covertly in order to collect data about a criminal, a celebrity, or their activity. I could wax on about my own quiet neighborhood erupting with suspicion when tight-lipped Ray-ban-clad drivers were parked on our corner for days.
This blog post however refers to a different steak out – having a cut of meat from the hindquarters of an animal, that is eaten away from one’s home.
“This here campfirereminds me of the time I took a prime elk steak outon a camping trip with Pinto Jack.”
The reality is that I’ve been eating away from home more often than I’d like. Plates are put down at perfectly set rounds like the orchestra laying out a concerto and the meal is always centered around animal protein. My method of combatting the onslaught of pliable chicken parts is to order vegetarian but so often that consists of heavy pasta or some type of pastry stuffed with roasted vegetables.
It’s difficult to eat meals at events and keep them light so I was delighted at the recent hospital benefit when the server placed a beautiful carmelized cauliflower steak in front of me. It had a small scoop of polenta beneath it and a lovely vegan red pepper sauce dashed along one side. It caused me to set out on a mission to stealthily gather intelligence about other vegetable steaks.
My research led to a proliferation of fake meat products. They’re fine for some but not usually my preference. I’m focused on the real deal – those putting a garden grown variety in the center of the plate. Like my meal at the benefit, Sharon from Fleurt Butter suggests making my winter favorite, cauliflower, the star.
The Happy Herbivore gives the leading role to my father’s favorite, the portabello steak. Alas, I may have tired of them from over-consumption in an earlier production.
The “I can’t wait to try” but must wait until they’re available goes to Dan Barber of Blue Hill His recipe showcases Parsnip steaks – using another personal favorite.
Finally, with the same impeccable timing that she shows in all of her recipes, Natalie from FoodBlogandtheDog showed up on time with seasonal red cabbage – something that is ample in our home this week. The simplicity of roasted cabbage with the deep intensity of the Middle Eastern spices creates a vegetable serving that can hold it’s own.
Adapted from Food Blog and the Dog
For the za’atar
- 1 Tbsp ground cumin
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- 2 tsp sesame seeds
- 1/4 tsp salt
- a few grindings of black pepper
- a pinch of red chilli flakes
Mix together well and store in a glass jar with tight fitting lid.
For the steaks
- 1 large red cabbage slices into 1/2 inch steaks
- 6 Tbs olive oil
Preheat the oven to 35o. Mix the oil with the za’atar in a small bowl.
Place the cabbage steaks onto a lined baking sheet. Drizzle the za’atar oil all over them. Bake for 20 – 25 minutes depending on thickness and serve sprinkled with sea salt.
What next meal are you staking out?