Tuesday, December 20, 2011

DELICIOUS: The "Muenster Mash"

You like the name? Maybe it's not as amusing to everyone else as it is to me, but it cracked me up when I thought of it, so it works for me. After all, I'm the only one that I have to amuse. :P

It may not be as seasonally-appropriate as my chicken noodle soup was, but it's another one that takes less than half an hour, and I'd say that it turned out better than the soup did. Just like the soup, there was something great about it: I had no idea what I was making when I started doing it. I pulled some eye round steaks, veggies and seasonings out of the fridge and went with what felt like a good idea.

Green onions
Steak (cut is your preference, I used some eye round steaks that I had handy)
Muenster cheese
Hot sauce (optional)
Seasonings to taste

  • Dice up the vegetables, and then use a blender to get them really fine. I used the Magic Bullet that I got in July to get them pretty well tossed-together and minced up.
  • Cut the steak(s) into bite-sized pieces and toss it into a medium-sized bowl with the vegetables.
  • Here's the part where you have to get creative on your own - seasonings/sauces to mix in with it. I've used two different hot sauces the two times I've made it, and both turned out great (the first was Laughing Bull hot sauce, and the other was Dat'l Do It "datil gold" hot sauce). I've also put a bit of soy sauce, salt/pepper, onion powder, and steak seasoning in mine.
  • Put your chosen seasonings/sauces into the bowl, cover it with some sort of plastic wrap, and shake the hell out of it to make sure that it gets thoroughly mixed. Then toss it in either a lightly-oiled pan, or a good non-stick pan and fry it up. Normally I like my steak to be medium-rare, but with pieces these small and this particular meal, there's not much room for anything other than well-done little pieces.
  • Finally, dice up some muenster cheese (or, if you insist on using another cheese, you can - horseradish cheddar would work well) and mix it in as it melts. I served my "Muenster Mash" on thick-cut slices of French bread, as seen above.

So, here's another delicious meal that satisfies at least a portion of everything in the food group, including fruit if you use the datil pepper hot sauce like I did. I definitely recommend using the hot sauce unless you absolutely can't handle hot sauces or peppers - but if that's the case, you should avoid my cooking-related posts anyway, because I put the stuff in almost everything!

I've been working a little too much to post more often, but I might have some exciting news to share soon. I'll keep you posted, and you'll also be able to see my contributions to the Grays Harbor Down blog, a community project started by a friend of mine!


The Tsaritsa a.k.a. Alexandra Naughton said...

I love throwing a bunch of random things from my fridge together to create a meal. It's an art, I say!

Anonymous said...

like the recipes, nice touch and this looks fabulous

Justin Barlow said...

@Alexandra - It IS an art! Although I've had a few times where throwing random stuff together is almost inedible, that's pretty rare.

@Anonymous - Thanks!

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