The Hot Tub Time Machine.
Back to the Future (I through III).
Bill & Ted’s Excellent Adventure.
Time-travel. It is an object of much infatuation and intrigue. Obviously, for many reasons: We all want to go back in time to rectify some situation that still causes us to blush.
-Your gawky 8th grade school picture.
-That terrible up-do you had for your 11th grade prom.
-The geography test you totally BOMBED in 5th grade because you really do know where Azerbaijan is located now… sorta…
“Wait a minute, Doc. Ah… Are you telling me that you built a time machine… out of a DeLorean?”
The tough thing about life is that we don’t always get a second chance. There is no car out there that transports us back in time when we hit 88 miles per hour.
I am sure that you are probably wondering where on earth I could possibly be going with this post.
..Perhaps to Azerbaijan. …Kidding!
Over a year ago, I made a steak marinade using hazelnut and cayenne pepper as a base.
Wouldn’t ya know, this post gets the most weekly hits on my blog!
Great! Right? Well, I was a “green” blogger in the days that this post was written. Ah, it seems so long ago. I was just a kid!
Fortunately, for me, I have learned a lot within this passing year. Mostly of the importance of photography. What a difference this knowledge has made!
I have been waiting to redo this old post for quite some time, and replace it, but haven’t had the chance. You can imagine my unabashed glee when I opened up my most recent ShopRite package and found a massive 26oz. jar of ShopRite’s exclusive Hazelnut butter spread.
The stars have aligned… the cooking gods are looking down upon me! Could this be a moment of redemption? That is for you to decide!
I will share with you the original photo from this post:
Yes, it is like seeing my 8th grade school photo all over again! (..Those eyebrows! Hello?! They’re called tweezers?!).
Oh yes, Cher, I can “turn back time” because I have “found a way…”
Hazelnut and Cayenne Marinated Steaks
Yields: 4 servings
Time: Varies upon marinade length
Ingredients:
4 strip steaks
1/4 cup onion, chopped
1 tbs ShopRite Imported Hazelnut Spread
1/4 cup espresso (I used instant)
2 TBS extra virgin olive oil
1/2 tsp cumin
1/2 tsp cayenne pepper
Lemon juice from half of a lemon
Directions:
1. Sauté the onions in a pan over medium high heat for about 2 to 3 minutes.
2. In a food processor, mix together ShopRite’s Exclusive Hazelnut Spread, olive oil, espresso, cooked onions, juice from half of a lemon, cayenne, and cumin. Mix together until it appears to be well blended.
3. Then, marinade the steak between 6 hours to overnight. (I chose overnight).
4. Put the steak on a grill/griddle/broiler, which ever your preference. And cook to your desired doneness.
9 Responses
Oh, boy, those prom photos! What fabulous, original flavors!!
That is one earthy, delicious dish. The hazelnuts, the espresso – it so satisfies the winter blues. You have dressed up the steak and taken it our for an elegant eve. Plus – this was a smile to read!
beautiful presentation, for a kid, with recipes like this, don’t ever grow up Emily… such a nice contrast of beautiful flavors here and you cooked your steak to perfection
I am very intrigued! This marinade is a must try!
OMG….I have not had anything to eat today and I see this! Drool, Drool, Drool. Almost better than hunky man fanning me on a hot summer day.
Luckily for me shoprite is only 10 minutes away. I live there (practically) In fact I am like Norm from cheers. EVERYBODY knows my name. GREAT post Emily. Now I know what I am making for the weekend!
This is a scrumptious recipe Emily. My children are home for the weekend and this will be the main course. Fortunately, a ShopRite is just around the corner. Love your blog!
My stomach started to growl when looking/drooling at the photos! Would be an exquisite dish for tonight! Thank you~
Indeed, now that I am eating meat again, I can really appreciate how perfectly cooked that steak is. Awesome flavors, and great post!
I think ,Turkish kebabs may be made from halal meat and Greek from ordinary meat, but I am not Greek or Turkish so I do not know the different spices used in each.