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Today is Groundhog Day. Do you know what that means? It is time to watch Bill Murray and Andie MacDowell fall in love in one of the most original, funny, charming films ever made.
Several years ago TBS ran “Groundhog Day” over and over again for more than 24 hours. If you’ve seen the film, you know why. Murray plays an in-love-with-himself Pittsburgh-based weatherman who has covered Groundhog Day for four years. He detests this assignment, finding it degrading. MacDowell is his new producer who loves piano music and French poetry, especially the sensual poetic musings penned by Charles Baudelaire. He’s miserable, she’s having fun. I won’t give away the plot or details.
The New York Giants and the New England Patriots will clash in Sunday’s Super Bowl.
I am cooking up recipes for those of you who want to see “Groundhog Day” and those who prefer the pigskin.
Music plays an integral part in the movie. Sonny and Cher’s “I Got You Babe,” “The Pennsylvania Polka,” “Eighteenth Variation” from Rhapsodie on a Theme of Paganini by Sergei Rachmaninoff and Ray Charles’s marvelous rendition of “You Don’t Know Me” keep the storyline flowing. The national anthem is the musical star of the Super Bowl.
Back to football.
I looked to New York, the capital of the world. I am rooting for the Giants and think Eli Manning and his teammates will carry them to the win.
Football makes me think about steak. There’s the New York strip and the Delmonico, which is one of my favorite cuts. It is a boneless rib-eye introduced at Manhattan’s Delmonico Hotel in the 19th century.
If you’re going to see “Groundhog Day,” I offer you my very French Beef in Red Wine.
The cocktail of choice before the events? A manhattan, of course.
Delmonico Steaks with Herb Butter
Ingredients:
1 stick of unsalted butter, softened
Small handful of fresh herbs of choice, chopped
4 6-ounce grass fed Delmonico steaks, at room temperature, patted dry with paper towels
Kosher salt and freshly ground black pepper, to taste
2 tablespoons of Canola oil
4 tablespoons of unsalted butter
Directions:
Place the butter in a bowl and mash it about. Add the herbs and blend well. Place the butter on a sheet of plastic wrap and roll up like a carpet. Place in the refrigerator.
Season the steaks with the salt and pepper.
Heat the oil and butter in a cast-iron skillet. Sear the steaks for about five minutes on each side for rare, or a few more minutes for medium-rare.
Place the steaks on four heated plates and top with a round of the herb butter.
Serves four.
Beef in Red Wine
Ingredients:
2 pounds of chuck, cut into 1-and-one-half-inch pieces, patted dry with paper towels
Enough Canola oil to coat the bottom of a 4-quart pot
Kosher salt and freshly ground black pepper, to taste
4 heaping tablespoons of flour
1 32-ounce package of beef stock
2 cups of dry red wine
2 tablespoons of tomato paste
2 bay leaves
Sprinkling of dry thyme
1 pound of cremini mushrooms, sliced
2 shallots, sliced
2 tablespoons of unsalted butter
Directions:
Heat the pot over high and add the oil. Working in batches, sear the chuck cubes on all sides, using a slotted spoon to remove them to a bowl.
When all of the cubes are seared, place them into the pot. Reduce the heat to low, sprinkle on the flour and using a wooden spoon, cook the flour, tossing the cubes around in the pot.
Add remaining ingredients except for the mushrooms, shallots and butter. Bring the contents of the pot to a boil, lower to simmer and cook for about two hours.
During the last 30 minutes of cooking time, sauté the mushrooms and shallots in hot butter in a small pan. Add them to the stew and heat through.
Serves four.
Note from Phyllis: I like to serve the stew with steamed potatoes or egg noodles. I usually use a Cotes du Rhone, Cabernet Sauvignon or Malbac in this recipe. Begin dinner with a simple green salad. SPR
Contact the South Philly Review at editor@southphillyreview.com.
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