About 30 years ago, my mom fled her home and country amidst war and chaos.  I know that while fear and panic were a big driving force for a lot of the refugees at the time, her goal was different.  She wanted us to grow up in a place where we would never have to run from.
I found this old National Geographic recently (on Etsy of all places), with an article in it about the village she grew up in.  It was published in Sept 1981, two months before I was born.  I’ll never find a Mother’s day gift that could match what she gave me, my brother, or my sister.  But I’m hoping this old magazine will bring her some memories, maybe some sad ones, but hopefully a happy one in it as well.
Happy Mother’s Day Mom!
Entered into a contest hosted by NerdWallet Shopping
Dragon #sriracha !
Maple bacon donuts from Dynamo. Hawaii diet you had no chance. #dynamo #donuts #bacon
catching bugs
Its OmmeGang beers for GoT night! #gameofthrones #ommegang
The Butcher Steak. 
They always tell us in class that this is the secret cut that will rule over all other cuts.  Beefier then a Porterhouse, more tender then a Filet Mignon.  But in my opinion, nothing beats a well cooked ribeye.  That is, unless its an even better cooked Butcher Steak (otherwise known as the Hanger Steak).  Done right, this steak should have an intense buttery beef taste.
First off, this cut is available everywhere.  Just sometimes you have to ask for it specially.  Its called a Butcher’s cut because its known as the cut that butchers save for themselves.
Once you get a nice cut, I like to marinate it in a red wine for 24 hours in the fridge, and then pan sear it and broil it in a cast iron to cook it up.

- 1 Hanger Steak
- Red Wine (to cover and marinade)
- Grapeseed Oil (or any other high-heat oil)
- Spices:  Salt, Pepper, Garlic and Onion Powder


1. Marinate beef in wine overnight.
2. The next day, rinse off wine and pat dry, and preheat oven on Broil Setting.
- There’s a sinewy line that will run through the cut, and some people will slice this line, out, making two hanger steaks (resembling a tenderloin) out of the original cut.  I’m too lazy to do this, and being a SEA’er I love eating these off-cuts anyway. 
3. Rub with Butter, and then all the rest of the spices on both sides of the steak.
4. Sear in a hot, oiled cast iron. (about 1 minute on all sides)
- Now remember, that part about using grapeseed oil, if you were to use a lower heat oil such as Olive Oil, your kitchen is probably filled with smoke right about now.
5. Transfer to oven.  Broil 4 minutes, flip, and broil the other side 2 minutes, until the steak is at medium rare (130 degrees).
6. Take the steak out and let it rest and cook up the rest of the way.  Always cook under your desired doneness and let it get to the level you want.  You can always throw it back into the oven to re-fire it, but an overdone piece of meat is only gonna get tougher.
7. After 5 minutes or so, slice the steaks up (always against the grain!)
Pan Fried Sartain’s Cod over Mint Pea Puree
Marinated some Pacific Cod with my favorite sauce - Sartains.
- 4 cod fillets
- Sartains BBQ Sauce (if you can’t find this sauce in your area, use any tangy BBQ sauce you can find).
- Lemon (sliced)
- Chives (diced)
- 1 T Butter, 1 T Grapeseed oil
*  Pea Puree
- 16 oz frozen peas
- 1/2 C chicken stock.
- 1 T cream
- 1/3 C fresh mint
- 1/4 C parmasean cheese
- Salt and Peppper
1. Marinate fillets in sauce overnight.
2. Let them get to room temperature about 45 min before cooking.
3. Melt butter on Med-H heat. Add oil.
4. Add fillets and pan-fry for 2 min.
5. Add lemon slices
6. Flip fillets over for an additional 2 minutes.
- Because not all fillets are created equal, check on the skinnier ones first.  If any are approaching 118 degrees internally, its time to take them out.  (as such, always have your meat thermometer on hand).
7. Serve over Pea Puree.
8. Top with chives.
*  For pea puree:
1. Boil chicken stock.
2. Add frozen peas, boil for 5 minutes.
3. Add the rest of the pea puree ingredients.
4. Mix with an immersion blender.