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But, tnere are ways ot Having good food without getting too much cholesterol. Consider this:
A couple of weeks ago, diming black powder season, I was lucky enough to bring home a pretty nice 11-point buck. After I had aged the meat 3 or 4 days, I took the lean sirloins (fillet mignon) and cut them into about 3/8 inch slices. (For the non-hunter/butcher, we are only talking about 8 to 10 ounces of meat.) I put that in a zip lock bag with soy sauce, steak sauce and a little sesame seed oil, and let that set in the fridge overnight.
The next day, I put the meat in my big stir fiy skillet with sliced red and yellow peppers, a big onion, a tablespoon or so of EVOO (that’s extra virgin olive oil, for the non-cookers), and, a dash of garlic powder and some salt and pepper. I cooked that only about 7 or 8 minutes, so the peppers still had a little crunch, and put it over brown rice. And, as Larry the cable guy would say, “Now, I don’t care what you say. That right there is good.”
To tell you the truth, I haven’t had anything better since... oh, I don’t know... my last big helping of gravy. (Note to self: Don’t sit down to write your column while you are waiting for dinner.)
Until next time, stay well, and, if you remember the old Lantz cracker advertisement: “Don’t go ‘round hungry.”
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