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For the Meatatarian You Love


Musical Pairings: Stars – Heart & Kobe Beef Sirloin Roast

“I feel like love is in the kitchen with a culinary eye. I think he’s making something special and I’m smart enough to try.” Ok, ok: so that quote isn’t from a song by the band Stars, but when the sound of Stars’ album Heart floats tenderly in the air, mixing with the smells of fresh herbs and red wine while you lovingly prepare a dinner with your someone special: “love” is definitely in the kitchen. From the ridiculously sweet album cover to the opening lines on the album where each band members introduces themselves by saying, “I am _____ and this is my heart,” Stars tip-toe along a fine line between being overly cheesy and heart-breakingly sincere. In that regard, I suppose you could argue that their album is like preparing the perfect cut of beef: over-do it and it becomes dry and tasteless; under cook it and it becomes a mess; but do it just right and you have something special. On Heart, Stars manage to get it just right. The whole album is great, but for starters I recommend listening to these tracks:

Stars – Look Up
Stars – Elevator Love Letter
Amy Milan (of Stars) – Look Up (live on KCRW)

P.S. for extra credit, can anyone identify the quoted lyrics from the beginning of the musical pairing? If you think you’ve got it, leave a message in the comments section. Googling the lyrics counts as cheating. -Matthew

***
A while back, I read an article in the New York Times about women who eat red meat. From my memory, a lot of vegetarians were up in arms about it. The fact is, for how much I love vegetables, tofu, beans and seafood, sometimes, you just can’t get any better than a good piece of meat.

I’ve heard stories from vegetarians and ex-vegetarians about dreams they’ve had of eating thick steak, bacon and sausage. I’m relatively conservative when it comes to meat-eating. I rarely cook red meat at home and order it out only on occasion. But sometimes my body just craves it, the way it craves sushi or chocolate or bread. And when this craving comes, it must be satisfied and it must be worth the splurge.

With Valentine’s Day just around the corner, I can’t think of a better recipe (albeit, a meat eater-friendly one) to cook for that special someone (or your crew!!). Earlier this week, Matt and I got a great sirloin roast from Andronico’s, that we made for a Sunday night dinner. With a bottle of red wine, a side of Parmesan-crusted brussels sprouts and roasted asparagus, it felt like a celebratory meal, despite our lack of a specific celebration. With such a nice piece of meat, it’s best to do yourself a favor and not overcook it. Be sure to have a meat thermometer at hand and monitor the temperature carefully. We cooked our meat medium-rare and it was so juicy and flavorful that we ate it without any sort of sauce, though I imagine a good steak sauce would go very well with this meat.

Kobe Beef Sirloin Roast

* Serves 4 or 2, with leftovers

1 one-and-a-half pound sirloin roast (we got a Kobe Sirloin that was already tied)
1-2 sprigs of rosemary
olive oil
salt and pepper
1-2 cloves of garlic, minced

1. Pre-heat oven to 325 degrees F.
2. Mince the garlic and tear off the rosemary leaves from the stem.
3. Place meat in a baking dish and rub down generously with olive oil, a few pinches of salt, minced garlic and freshly ground pepper. Sprinkle rosemary all around (feel free to stick a full spring underneath the tie).
4. Place a meat thermometer into the middle of the roast (about 2 inches in) and place on the middle rack of the oven.
5. Roast for about 50 minutes. Remove meat from the oven and slightly push the meat thermometer deeper into the roast. If the temperature drops significantly, put the meat back in for another 5-10 minutes. For a medium-rare roast, the temperature should be 140 degrees.
6. Let the meat rest for about 5 minutes before slicing into individual pieces.

Of course, no Valentine’s Day dinner can be compete without a delectable dessert. Here are some ideas from around the blogosphere:

Molten Chocolate Cakes with Irish Cream
Profitroles With Coffee Ice Cream and Chocolate Sauce (if you’re seriously ambitious)
Red Velvet Cupcakes with Cream Cheese Frosting
Lemon Raspberry Tart
Banana Caramel Cake
Clementine Sorbet

Posted by Kasey

KaseyProfileSunspot

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • http://www.blogger.com/profile/17197713194564032414 Ginny

    Yum! Jon is playing in a golf tournament this weekend so we are officially celebrating and going out on Sunday. I may have to cook this on Saturday – how did you make that delicious looking side dish?

  • http://www.blogger.com/profile/05641448576726538534 Kasey

    Ginny- You should definitely make it. It’s one of those, looks hard but is so easy meals. For the brussels sprouts:Slice them upSaute some olive oil and a clove of mince garlicAdd the sliced sprouts, salt and pepper.Shave a hearty amount of Parmesan over and continue to saute until you get the desired texture.

  • http://hecooksshecooks.net Brittany (He Cooks She Cooks)

    Hey thanks for stopping by our site! I love the idea of doing musical pairings with recipes. And Stars is a great recommendation.

  • http://www.blogger.com/profile/05641448576726538534 Kasey

    Brittany- Thanks for stopping by mine! Hope you’ll come by for more Musical Pairings. We’ve got some great new music in store.

  • http://www.blogger.com/profile/03435374560469573261 Scotty Mo

    Matthew, this post and your gchat message reminded me of this Stylus article from a while back. I always liked Interpol though…

  • http://www.blogger.com/profile/06550904844767262868 Matthew

    Ha! That is great. By the way Scotty – you are the first person to identify the origin of the lyrics. Congrats! Despite the fact that is has been rated by a random music blogger as the worst line on that album, I’ll say this: it is perfect for that occasion when you are trying to write a music review on a food blog ;)

  • http://solosocial.wordpress.com/ Scott

    According to an expert on human evolution, we would not have even emerged if our pre-human ancestors hadn’t taken an unusual step for primates–they began eating meat, in addition to plant matter. Because of the abundant protein in the meat, their brains developed beyond those of the other primates.Furthermore, I find militant vegetarians and vegans hypocritical, for two reasons:They fail to see that we humans are animals, as well. We are omnivores, and we are also predators. Bears (for example) are omnivores, as well as predators. Why then, should we not have the right to eat meat, and to hunt/fish? We are quite unique animals, but we’re still animals. Thus we have the same rights as other omnivorous animals.They consider meat-eating to be supportive of the taking of life because animals are living things. But plants are also living things. So vegetarians and vegans, in their eating of fruits and vegetables, are supportive of the taking of life. And why should animal life take precedence over plant life?

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