Eat & Listen: Blake Shelton

Facebook
Twitter
Pinterest

Who doesn’t love a Blake Shelton album? I assume if you’re reading this right now, you do – and if you don’t, what are you even doing here? A Blake album to me is an old standard – something that you can go back to and enjoy again and again. So, I tried to relate that to food – what is something that I can go back to again and again and enjoy? For me – that’s just a really well cooked steak.

And keeping with the theme of Blake Shelton I always picture him to be a meat and potatoes kind of guy. To keep this Eat and Listen interesting I decided to sub out the typical white baked potato for a different flavor – something you can’t get at your typical Texas Roadhouse. I hope you enjoy this meal and also have been enjoying Bringing Back the Sunshine… especially if you’re from Ada.

Blake’s Sangria

“You take my hand in yours, you lean in, and your lips taste like sangria…”

Ingredients:

1 bottle red wine

5 oz spiced rum

sliced oranges, raspberries, lemons and limes

splash of ginger ale

Directions:

In a pitcher, place all of your sliced fruit. Pour over your spiced rum and then bottle of red (I suggest a cabernet variety). Let chill in the fridge for about 4 hours. Pour into large wine glass and then top with ginger ale. Make sure to get some fruit in your glass as well!

A Good Country Steak

“I’m talking ‘bout a good country song, makes you smile, makes you hurt, leaves you hanging on every word…”

Ingredients:

1- 8 oz filet

coarse salt

black pepper

cast iron or heavy duty skillet

Directions:

Remove your filet from the refrigerator and let set to room temperature. Salt your cast iron skillet generously and heat for about 5 minutes. When the pan begins to smoke, place your steak in the skillet. Flip after 30 seconds, making sure the raw side of the steak is salted. Keep flipping after every 30 seconds. The meat is done when the steak is springy. I like mine a bit raw, but keep cooking to your preference. When done, set on a plate and cover with foil and leave for 5 minutes. Top with sautéed mushrooms and blue cheese for an extra kick.

Bringing Back the Sweet Potato

“Lightning on the stampede of lightning roll, I’m bringing back the sunshine…”

Ingredients:

1 large sweet potato

1 Potato Pocket

Directions:

Now if you don’t know what a potato pocket is, let me tell you. It’s the most genius invention in the world. You stick your (uncooked) potato in the pocket and stick in the microwave for 4 minutes. When the timer beeps, you have a perfectly cooked baked potato. If you don’t have this magical pocket, you need one, and you can get one at Bed Bath and Beyond in the As Seen on TV section. Otherwise, you stick your potato (stab it a couple of times with a knife) in a 400 degree oven for 45 minutes until cooked through. Top with a small pat of butter, sprinkle of cinnamon sugar and salt, and the game changer – goat cheese. This sweet and salty combination is incredible and you will thank me later. Enjoy!

If you make any of these dishes, be sure to let us know in the comments!

Image Source: BigStock, CMA