Diary of a Dish

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Wednesday, August 30, 2006

I register online for the Let's Dish! entrees I want to make, including Mustard-Rosemary Steaks.

The night I'm scheduled to go, I put an insulated cooler in the trunk of my car.

I walk into the Let's Dish! store in Alexandria. Pop music is playing on the speakers.

I put on an apron and tie a kerchief on my hair to keep it out of my face.

I wash my hands.

I go to the workstation designated for the steaks.

One of the helpers gives me a resealable plastic food storage bag containing six lean steaks.

I place the bag in a deep plastic canister to hold it open and upright.

I read the recipe card displayed at the workstation and add to the bag the marinade ingredients listed on the card: mustard seeds, rosemary, soy sauce and other seasonings. After I measure out each ingredient, a helper takes the measuring spoons away to be washed.

I seal the bag and squish around the marinade ingredients so the steaks are well coated.

I take the bag to a wrapping table, where I get a label with cooking instructions. I stick the label to the bag, then place the bag inside another bag. I wrap them both with plastic wrap and place the freezer-ready pack in the refrigerator, to be picked up when I've finished assembling my other entrees.

At the end of my session, I collect all my wrapped dinners and place them in the cooler in my car.

At home, I put the entrees in the freezer.

The day I want to make the steaks for dinner, I let them thaw in the refrigerator during the day.

I preheat the grill and cook the steaks according to the time instructions on the label. The timing is exactly right; the steaks have a slightly pink center and are still tender.

My family likes them but thinks there was a little too much marinade.

If I made this dish again, I'd use a little less soy sauce.

-- Candy Sagon


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