“Man, it's hot. It's like Africa hot. Tarzan couldn't take this kind of hot.”
– Eugene Morris Jerome, Biloxi Blues
I don’t know about you, but the heat just takes it out of me. This weekend, heat indices were up around 100, and the last thing I felt like doing was spending a lot of time in the kitchen over a hot stuff, much less standing in front of my usual flaming implement of destruction to make dinner. I was in the mood for something light, but I wanted beef or something similarly meaty. Does that make any sense? In any case, we put out heads together and came up with this little gem. This recipe is something you can put together in less than 15 minutes, if you need something quick.
- 1/2 lb rare deli roast beef, cut into thin strips
- 1 lb. penne
- 5 oz. spring salad mix
- 3 tbsp. quality olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 1/2 tbsp white wine vinegar
- 1/4 c. capers, drained
- Shredded parmesan
(Note: don’t skimp on the quality. Get the best roast beef your deli has. Use really good olive oil. Indulge yourself.)
Get the water going for the pasta. Take the beef and slice it into thin strips.
When the pasta is done, drain it and rinse it with cold water. When it’s drained, put everything but the beef and cheese into a big bowl. Add some salt and pepper to taste. Toss everything together. Add the beef and toss it again.
Plate it up and top it with the Parmesan. That’s all there is to it. As for a wine pairing, put it with some Beaujolais, which is one of the few red wines that should always be chilled. Then hunker down in the a/c and move as little as possible until the cold front comes through…
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