Skip to main content

Rib-Eye Steaks and Single Malt Scotch #FoodNFlix

For the February edition of Food'N'FlixEvelyne at CulturEatz hosts as we watch Guess Who's Coming to Dinner*. Here's her invitation.

On the Screen
I had never heard of the movie before this month, so it was definitely a treat to discover it. But I mentioned it to my sister-in-law who said, "Great movie!" And, when I came home from work yesterday, my mom was there with D. They were watching it. She commented, "I saw this when I was 17...I definitely got more out of it today."

Released in 1967, the film stars Spencer Tracy, Sidney Poitier, and Katharine Hepburn and addresses interracial marriage as Joanna Drayton surprises her parents (Tracy and Hepburn) by bringing home her new fiancé, John Prentice (Poitier). Add to the surprise that, not only is he African-American, he is considerably older than she, he is a widow, and they only met ten days before. But, sometimes, when you meet 'the one', you just know, right?

One of my favorites lines is when Christina (Hepburn) chides her husband Matt (Tracy): "She's 23 years old, and the way she is just exactly the way we brought her up to be. We answered her questions. She listened to our answers. We told her it was wrong to believe that white people were somehow essentially superior to black people or the brown or the red or the yellow ones, for that matter. People who thought that way were wrong to think that way. Sometimes hateful, usually stupid, but always wrong. That's what we said and when we said it, we did not add, 'but don't ever fall in love with a colored man.'"

Needless to say, there was lots of interesting conversations between her parents, between her father and their family friend Monsignor Ryan, between the mothers, between the fathers. And, then, all of them all together. I won't tell you what really should just watch it! But, I will say, that I thoroughly enjoyed the film though there wasn't a whole lot of food in it.

On the Plate
Given the title of the movie, I would have actually expected more food. There was some, but not a lot. We see them eating sandwiches on the terrace. Tillie, the domestic help, says she is going to serve celery soup though Joanna says, "Turtle Soup!" The Draytons pull into an ice cream shop and have fresh Oregon boysenberry ice cream. Christina Drayton sure drinks a lot of black coffee. I'm with her on that!

I've actually had fresh Oregon boysenberry ice cream! It's delicious. We always stop at a spot on our 10-day summer camping trip and it's a favorite. But it's not berry season and it's definitely too cold for ice cream these days.

So what inspired me into the kitchen were the steaks that were delivered for the dinner...and the drinks. When then parents are convened in the living room for cocktails, the mothers drink sherry; the priest drinks bourbon; and the dads drink scotch. I had hoped to see the dinner spread as they all walk into the dining room at the end of the movie. But just as the camera could have panned in, following them in as they take their seats, the credits ran. So, I still have no idea what Tillie served. I'm going with steaks...and scotch!

Ingredients serves 4 (sharing 1 rib-eye for 2 people)
  • 2 rib-eye steaks, about an inch thick
  • freshly ground salt
  • freshly ground pepper
  • smoked paprika
  • ground cumin
  • 1 T olive oil
  • 1 T butter
  • Also needed: a griddle or grill pan
Let steaks rest at room temperature for at least 30 minutes before cooking - and up to an hour. Sprinkle both sides with salt, pepper, smoked paprika, and ground cumin.

Melt 1 T butter in 1 T olive oil on a griddle or grill pan. Heat the point that it is almost smoking. Sprinkle another layer of salt and pepper over the meat, pressing them into the meat.

Place your steak - newly sprinkled side down - in the pan. Depending on thickness, you will want to cook the steak for 3 to 5 minutes on each side. Sprinkle the top side with salt and pepper before flipping. You should have a nice crust formed with an internal temperature of about 130 degrees F for medium. Remove from pan and tent with foil. Let rest for at least 5 minutes before serving. I sliced the steak and served it with caramelized onions, crisped mushrooms, and broccoli.

Scotch Whisky
The land of Scotch whisky is not as complicated as you might think. Let's start with this, though, it’s spelled 'whisky' without the 'e,' unlike American whiskies such as bourbon and rye. Then, whether you’re pouring a single malt whisky or a blended Scotch whisky, expect it to taste smoky.

Some technical things...scotch can be made with other grains, but it must contain malted barley. Single malt is pot-distilled and, unlike bourbon, scotch has to age in oak casks for at least 3 years. The tasting profiles of scotch run the gamut from floral to spicy and salty to sweet.

For this dinner, I poured a Glenmorangie 10-year Single Malt Scotch Whisky. Note this: there are plenty of whisky snobs out there. I am not one of them. The bottom line is that if you like it, then it is great whisky. I prefer smooth whiskies and this is an excellent and affordable bottle. On the nose, I sense a soft sweetness. On the tongue, it's heftier than I would have thought with subtle spices and a touch of honey. I like that this is clean and well-balanced.

Next month, Ali from Fix Me a Little Lunch will be hosting the group as we watch Runaway Bride. Stay tuned for that invitation.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. I loved the movie too but this was a really difficult post for me to write. I'm making my celery soup today and will be sharing it tomorrow or Thursday.

    1. Can't wait to see your recipe and post, Wendy. I did buy celery, but didn't get far enough to research what exactly celery soup is supposed to be like! Maybe I'll be inspired by your post.

  2. My gosh totally missed the celery soup comment lol. So glad you liked the movie but yeah little food. But a lot of food for though! That steak looks amazing and I'll have a glass of Glenmorangie (I am a bit of a Scotch snob lol). Thanks for playing this month :-D

    1. So, I picked a good one in the Glenmorangie?? Good. Thanks for hosting, Evelyne.

    2. LOL yes a good one, if a bit young ;-)

  3. Such a perfect recipe for the movie Camilla!

    1. Thanks, Amy. I will be trying the celery soup soon.

  4. I really wanted to make every combo of ice cream that the car hop rattles off, but like you, I thought it was too cold. Great looking dinner and whisk(e)y tutorial. :)


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce