Beefy Twirls by the Book
Excerpt from How I Wonder, the novel I am currently writing*
*The recipe for the dish was inspired by my novel-in-progress, “How I Wonder”—a love story told against the backdrop of cultural and societal conflicts. It’s different; it’s daring, and it’s a human story.
So, this pasta isn’t just a fantastic dish—it’s a metaphor. Many of the ingredients represent characters from the book. The steak, steeped in a bold marinade, is Alex, the strong, powerful leading man; chickpeas, hummus and feta reflect Bennett Carlyle, the young infant whom Jason and Alex adopt and is of Indian descent; twisted tri-color rotini reminds us of the turns our lives (and loves) take; and so much more.
Sometimes the boldest combinations make the most unforgettable connections.
Full novel coming soon.
Aunt Margie walked me back to the table and picked up the microphone.
“And now, ladies and gentlemen, the newly married couple’s first dance.”
Alex stood up, took me by the hand, and led me to the dance floor. It was an enchanting moment, not just because I was dancing with my husband, or even that I finally realized that my new husband is an excellent dancer. It was enchanting because everyone was smiling—happy for us, relishing our moment, celebrating our union, not because we did this brave thing being two men who got married, but because two human beings found each other and fell in love and could not nor would not live without each other. A couple who decided their lives should be united as one. That day Alex and I and everyone there celebrated the love and passion that brings two people together.
Alex Carlyle and I were in that moment and forever would be a married couple.
Until death do us part.
Beefy Twirls by the Book**
Ingredients
¼ cup soy sauce
1 tbs. commercial steak seasoning, like Montreal Steak Seasoning™
1 tsp. salt
2 tsp. garlic powder
¼ cup aged Balsamic vinegar
3-4 oz. beef steak, top sirloin or ribeye work well, skirt steak works too (If you can find it, bison works best of all because of its tenderness and full-flavor)
2 cups rainbow twirl (tri-color rotini) pasta, dried (4 cups cooked)
1 cup chickpeas
1 tbs. sesame seed oil or extra virgin olive oil
1-2 tbs. roasted sesame seeds (opt.)
½ cup black olives, either chopped, halved, or whole (chef’s choice)
¼ cup fresh cilantro (or 2 tsp. dried) (opt.)
½ cup hummus
2-3 oz. feta cheese
½ purple onion sliced very thinly and made into individual rings (opt.)
Instructions
Prepare the marinade. Blend together the soy sauce, steak seasoning, balsamic vinegar and set aside.
Slice the meat into very thin slices, cutting against the grain, then cut the strips into small pieces.
Combine the marinade and the steak in a large plastic bag and let marinate for at least 30 minutes.
Prepare the pasta according to package directions.
Stir chickpeas and oil together (sesame preferably). Roast at 350°F oven for 12 minutes.
Remove from oven and add the roasted sesame seeds to the chickpea mixture.
Pan-fry the beef or bison until medium, then allow at least 10 minutes to rest.
Drain the pasta and put in a large mixing bowl; add 2 tsp. olive oil and stir.
Once the meat has cooled slightly, add it to the pasta. If the juice isn’t too oily, add it to the pasta as well. Up to 1 tbs. oil will be fine. If you see you have a little more oil than that, add it, but reduce the olive oil.
Add the roasted chickpeas, black olives, and cilantro (opt.)
Blend into the mixture the hummus.
Crumble the feta cheese over the mixture and stir carefully.
Correct the seasoning. This means to sample the dish and add more of any ingredient your palate tells you. Keep in mind that there are several ingredients that are naturally salty, so, except for the marinade, wait until this point to add additional salt.
Optional: Top with thinly sliced purple onion rings and/or additional cilantro.
**This recipe is inspired by my upcoming novel, “How I Wonder,” hence the title “Beefy Twirls by the Book.” The main ingredients in this recipe represent different characters in the book. Once the book is released I’ll make the connections.
