Pretty please (especially guys) critique this recipe?

Question

1/2 yellow bell pepper, diced
1/2 orange bell pepper, diced
1 green jalapeño pepper, diced
3 black truffles, diced
(salt, stored overnight in the fridge)

Added to a box of whole wheat cous cous, cooked in chicken broth and a stick of butter.

This will be served under a 1 pound porterhouse steak, seasoned with Penzey's Chicago Steak Seasoning and cooked medium.

This will be in the fridge for him when he comes home on Thursday.

I was debating about adding a red wine-butter sauce to the steak.

What do you think? Should I add anything? Take anything away?

NOTES: I didn't add onions or garlic to the relish, due to the jalapeño pepper.

I won't make a vegetable side because he hates them (hence, the relish added to the cous cous).

The seasoning includes salt and pepper.

Answer 1

Just get red wine and have it also waiting for him.

Answer 2

I'm guessing that you have never used truffles before, 3 black truffles would cost about $100 (see link below $600 - $900 per pound) the taste is also very strong that's why they are normally shaved really thin.
I suggest that you rethink the recipe, there is WAY too much going on there, also if you were to serve the steak on top of the cous cous all the juices would be drawn away from the steak and it would become dry - remember "less is more" just use the best products that you can find and let them shine.

Answer 3

The only odd thing is the truffles, a little bit of a mismatch (and expensive) for a dish that has other very strong flavors.

I like my steak cooked medium rare, but if it's cooked medium and in the fridge, will it be heated and re-served? If so, you might want it med. rare.

I don't think you need butter with the cous cous. I haven't tried whole wheat cous cous, but they might be okay. Personally I like what's called Israeli Cous Cous or Cous Couse grande - the big pearly cous cous. I find the little ones to be mealy and best for a salad.

Speaking of salad, how about a nice salad to go with it?

Answer 4

Opinions are like belly buttons. so here is mine. Ixnay on the cous cous thing and the chicago stuff on the steak. Give me a good steak maybe rubbed with a little garlic on the grill and a baked potato or some fried potatoes with onion and a little cheese on top when they are almost done. Then some good garlic bread for the soppens and some red wine. No muss no fuss and down to earth.

Answer 5

I've never seen a truffle diced before. they're usually shaved. they'd be hard to dice, I think. you sure you have real truffles? and if so, then the dish should be the focused around the damn truffles. forget the bell peppers, and screw the jalapeno. you want a nice truffle sauce for that steak, and you don't want it underneath, you want it right on top, with some truffle shaved on top too. you must be wealthy to be just using 3 of them on a damn porterhouse. I'd **** my pants if I had 3 truffles. I'd be pretty damn happy. you don't need any sides with that dish, no starch, no veg, just go straight with the protein. a truffled porterhouse.

Answer 6

Sounds great to me. (I wonder what a touch of minced ginger would add?) I'd go for the red wine-butter sauce too.

If you're grilling the porterhouse, the cookout calculator at charcoalbob.com can help coordinate putting it all together. Just enter the details like how long it takes to get your fire ready, heat of the grill, thickness of the steak and the medium doneness you want. It will give you instructions for how to grill the porterhouse steak medium, coordinated with the timing for your cous cous.

What a nice welcome home!

Answer 7

no sauce but maybe dont add the japelpeno it could ruin the steak

Answer 8

WHERE did you get the truffles, and how can you afford to use three of them in one recipe???

Answer 9

it sounds veri gud!! it made my mouth water.. i thenk u shud add the wine cause i love wine..but u shud do whut tastes gud to u ♥