Doesn't that look delicious? Yes, well, I thought so too. And so, approximately two weeks ago, I decided that I would make it, as a surprise, mind you, for our anniversary. Because we're "saving money" for our vacation next month. I say that in quotes, because HA! Yea right. Meaning yesterday I spent just under $8 on crappy food from The Daily Grind, and this month has also included a trip to the Arundel Mills behemoth mall to purchase three skirts, three shirts, two necklaces, two pairs of jeans, a cute little nightgown-thingy, and some moviestar sunglasses. All of which I bought "for vacation". Wha??
So I decided to cook us a nice dinner, as a SURPRISE, because everything I cook always turns out so very well, especially when I'm trying to do it in secret. It just sounded like a good idea at the time, OK? And I found a recipe for "Cracked Pepper Blend Strip Steaks with Spinach-Corn Salad in Citrus Soy " at Wegmans.com, which -- despite the extremely long name -- looked like I could probably manage it. Plus, the picture. Yum.
The one problem with the wealth of recipes at Wegmans.com is that I have no innate ability for cooking, and I've learned, the hard way, that when I'm trying something new, I really cannot afford to risk substituting Safeway brand ingredients for things like "4 Perfect Portion Strip Steaks (6 oz each)." I've tried it, it's not a good idea. There is a pumpkin roll cake out there somewhere who will testify to this fact. Being older and wiser than I once was, I made a covert trip to Wegman's, and with the help of my equally talented chef friend, Liz, found all of the necessary ingredients to make The Perfect Anniversary Dinner:
Cracked Pepper Blend Strip Steaks with Spinach-Corn Salad in Citrus Soy

Serves 4
Active Time: 15 min
Total Time: 1 hour
1/2 lb snow peas
4 ears corn, shucked
Wegmans Basting Oil
4 Perfect Portion Strip Steaks (6 oz each)
2 Tbsp Wegmans Cracked Pepper Blend
1 pkg (6 oz) Food You Feel Good About Baby Spinach
1/2 cup Wegmans Citrus Soy Sauce (Prepared Foods), warmed
Preheat grill on HIGH for 10 min.
- Bring pan of salted water to boil on HIGH heat. Add snow peas; blanch 1-2 min or until crisp-tender. Drain and shock in ice water (to stop cooking process). Drain and cut in thin strips; set aside.
- Clean grill with wire brush; using soft cloth, coat lightly with vegetable oil.
- Drizzle corn with basting oil. Reduce heat to MEDIUM-HIGH; grill 8-10 min, turning frequently. Remove from grill; set aside.
- Sprinkle steaks generously with cracked pepper blend, pressing in with heel of hand. Drizzle with basting oil (too much oil will cause flare-ups on grill).
- Sear steaks until color changes one-quarter up from bottom, 3-4 min. Turn over and sear other side, 3-4 min longer. Brush seared meat with basting oil.
- Turn; brush again with basting oil. Reduce heat to MEDIUM; close lid.
- Cook to 5 degrees below desired internal temperature (see chart below), 8-10 min. Check by inserting digital thermometer halfway into thickest part of steak. Remove from grill and let stand 5 min before serving. Temperature will continue to rise 5-10 degrees.
- Cut kernels from cobs. Gently toss together corn kernels, peas, spinach, and 1/4 cup Citrus Soy Sauce. Serve steaks over Spinach-Corn Salad, and drizzle with remaining Citrus Soy Sauce
See, even though it wins the prize for Longest Recipe Name Ever, it doesn't look that complicated... but yet, it's not so elementary either. In a word: perfect. I stowed the ingredients we purchased at Liz's house until Monday night so that the surprise wouldn't be given away when Joel noticed there were mysteriously all sorts of things in the fridge. We hit a little snag when neither of us knew whether you should refrigerate corn on the cob, but we figured, eh, can't hurt. Right?? Ack.
I picked up the ingredients on Monday night and left Joel with strict instructions not to peek in the bags. By this point, I had already admitted that the surprise was a special dinner, cooked by moi, because Joel kept asking if I wanted to go out to dinner, what with it being Restaurant Week and all. Surely we could make an exception to our No Going Out to Eat Until Vacation rule for our anniversary? Come on, it's only $30 for a three course meal at all these awesome restaurants we've been wanting to try! Well, why don't you want to go?
I didn't really mind admitting the surprise, because I am not very good at keeping such things a secret when I'm all excited about them. Besides, the real anticipation was: Will She Ruin It?
Well, wager your bets ladies and gentlemen. Did I ruin it? The pictures will tell the tale. You knew I took pictures, right?
Step 1: Bring pan of salted water to boil on HIGH heat. Add snow peas; blanch 1-2 min or until crisp-tender.
Pardon me, sirs, but that is about nineteen steps, not one. And, really, "Step 1" was preheat the grill for 10 minutes, which I did not do, because I was too busy wondering things like, how much salt? how much water? what kind of pan? to notice that little pre-step. Yikes, what does "blanch" mean? Maybe this was not such a good idea. Shit. Well, too late to turn back now.
I decided it was actually an excellent opportunity to use the giant wok (I think it is a wok, at least) that I have never used before. Blanch away!
Is this what blanching is supposed to look like? Maybe I should ask my trusty assistant.
Trusty Assistant, that look of confusion is not very helpful.
Blanch = Boil?
Drain and shock in ice water (to stop cooking process). Drain and cut in thin strips; set aside.
I bet there was an argument over at Wegmans.com as to whether "(to stop cooking process)" was really necessary to add. I for one, was quite glad to know why the hell you would want to shock your snow peas and make them pee their pants. Especially before eating them. But, that little aside made it all clear. Shock away!
Except I only had like half a tray of ice cubes, and they were still totally steaming. So I put them in the freezer. Didn't see that coming, did ya, guys?
In fact, they were so shocked that they died and became angels, halo and all.
While I was waiting, I went ahead and preheated the grill. Better late than never. But first, I completed Step 2: Clean grill with wire brush; using soft cloth, coat lightly with vegetable oil. Because, REALLY, were you supposed to do that after the grill had been on for 10 minutes? Maybe it's just me, but that sounds like a real bad idea. I'm not even going to tell you that I learned that from experience. Several times.
Step 3: Drizzle corn with basting oil. Reduce heat to MEDIUM-HIGH; grill 8-10 min, turning frequently. Remove from grill; set aside.
Done and done.
Step 4: Sprinkle steaks generously with cracked pepper blend, pressing in with heel of hand. Drizzle with basting oil (too much oil will cause flare-ups on grill).
(Step 4.5: Gently break the news to Max that this is not for him.)
You really can't blame him for wanting some though.
I mean, that's practically a work of art.
Step 5: Sear steaks until color changes one-quarter up from bottom, 3-4 min. Turn over and sear other side, 3-4 min longer. Brush seared meat with basting oil.
(Step 5.5: Invest in a stopwatch.)
Step 6: Turn; brush again with basting oil. Reduce heat to MEDIUM; close lid.
Hey, guess what. They weren't kidding about that flare-up thing.
Step 7: Cook to 5 degrees below desired internal temperature, 8-10 min. Check by inserting digital thermometer halfway into thickest part of steak. Remove from grill and let stand 5 min before serving. Temperature will continue to rise 5-10 degrees.
(Step 7.5: While you're out buying that stopwatch, also pick up a meat thermometer.)
Step 8: Cut kernels from cobs. Gently toss together corn kernels, peas, spinach, and 1/4 cup Citrus Soy Sauce. Serve steaks over Spinach-Corn Salad, and drizzle with remaining Citrus Soy Sauce.
(Step 9: Remember that you were also totally planning to cook some rice, but totally forgot.)
(Step 10: Regret that you decided against buying the recommended Uncle Ben's Ready-to-Heat Cooked Brown Rice, in a moment of haughtiness when you though, "Oh, I'll just use the regular brown rice that I alraedy have. THE KIND THAT TAKES 20 MINUTES TO COOK.")
(Step 11: Use extra 20 minutes, which actually turns out to be more like 30 minutes, to clean up the mess you've made in the kitchen, pour a large glass of wine, talk to your dad on the phone, and watch your boyfriend swinging your helpless, innocent cat around in a paper bag, because that is their idea of "fun" and also "a good idea".)
(Step 11: Enjoy delicious meal you've prepared, rice and all, on your rooftop deck, whilst cat claws bag to shreds.)

All in all, I considered the meal a great success. I didn't overcook the meat, and we averted all major disasters. That's two successful cooking endeavors in a row, for those who are keeping track at home.
Tonight we're going out for Restaurant Week. Screw the rules. It's our anniversary and we'll blow the budget if we want to.