Celebrate the greatest generation with great steak

#Middlebury #KitchenDiva

My parents, Howard and Angeline Shelf, celebrate 66 years of marriage in a few weeks. Dad served in the Air Force for 26 years. He became an award-winning recruiter and held the rank of chief master sergeant, something that very few African-Americans achieved during that time. He was deployed to Greenland; Goose Bay, Labrador; Thailand; Vietnam and numerous bases in the U.S., with my mom, four children and a slobbery dog.

His absences meant that my mother had to be the rock of our family. Now that I’m an adult, I marvel at the way she always managed to create a beautiful home wherever we were stationed, shower us all with love and attention, pursue her artistic side through art, sewing and interior design, and cook delicious meals and desserts on my dad’s military salary.

When we got older and the time for my dad to retire was drawing near, my mother went back to work so they could save the money to buy a house. My dad went to night school to become a real estate agent. Later, my mother also went back to school to become an interior designer.

Together, my parents built a highly successful real estate business. My dad used his training as an Air Force recruiter to acquire customers and sell numerous homes. My mother designed the interiors, created beautiful window coverings and assisted the new homeowners with their furniture purchases.

My parents were born, grew up, married and created a family and careers during a time when African-Americans were still struggling for the right to vote, barred from working, living, shopping and eating where they wanted to, and were struggling to be treated with the same respect and dignity as any other citizen. Against all odds, they preserved and raised their children to do the same.

My three siblings all are musically or artistically gifted and work as real estate brokers and homebuilders. I love interior design, decorating homes and planning events. I also became a newspaper columnist, a children’s and cookbook author and a chef. More importantly, I’ve become the family historian through my books and newspaper articles like this one.

Considering that both my parents are in their late 80s, their health, even with some recent difficult challenges, is fairly good. This upcoming 66th wedding anniversary is a special one, not just because of the time they’ve been married, but because by the grace of God, we are still together as a family. That by itself is a miracle, a blessing and a tribute to the hard work and determination of two members of the greatest generation.

One of my parents’ favorite dinners features steak and potatoes, so in their honor, I’m sharing my recipes for Great Steak and Roasted Potatoes with Rosemary and Garlic. Happy Anniversary, Mom and Dad! We love you!

Beef rib eye steak (Depositphotos.com photo)

Great Steak

2 ribeye or New York strip steaks (1 to 1 1/2 inches thick)
1 teaspoon Kosher salt
1 teaspoon ground black pepper

1. Heat oven to 200 F to 250 F.
2. Place steaks on a rack set on a rimmed baking sheet. Season steaks with salt and pepper. If possible, leave steaks in the refrigerator overnight to dry out the exterior.
3. Roast the steaks in the oven: for rare steaks, bake 20-25 minutes, until an instant-read thermometer reads 120 F; for medium, bake 25-30 minutes to reach 130 F; for medium-well, bake 30-35 minutes to reach 140 F; for well done, bake steak 35-40 minutes to reach 150 F.
4. Next brown and sear the cooked steaks. Three minutes before the steaks come out of the oven, add a tablespoon of vegetable oil or other high-temp-friendly oil to a heavy skillet, then set it to preheat on high on your largest burner.
5. When the oil is hot, add the steaks and a tablespoon of butter. Sear steaks, swirling and lifting occasionally, until they’re nicely browned on the first side, about 45 seconds. Flip the steaks and brown the second side, for another 45 seconds. Hold the steaks sideways to sear the edges. Serve immediately. Serves 2.

Roasted Potatoes with Rosemary and Garlic

2 pounds small red potatoes, washed, halved or quartered if large
2 1/2 tablespoons olive oil
2 tablespoons whole-grain Dijon mustard
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped garlic
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons freshly ground black pepper

1. Arrange a rack in the middle of the oven and heat to 425 F.
2. Place the potatoes, olive oil, mustard, rosemary, garlic, salt and pepper in a large bowl and toss to combine. Place the potatoes, cut side down, on a rimmed baking sheet.
3. Roast for 10 minutes. Flip potatoes over. Continue cooking until browned and tender, about 10 to 12 minutes more. Serves 4 to 6.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

(c) 2018 King Features Synd. Inc., and Angela Shelf Medearis