October 25, 2010


It's happened, folks. The most unholy combination of sweet and savory has come together as one in my kitchen.

And it was absolutely delicious.

Steak and donuts. An unlikely combination, you might think. The original inspiration came from a conversation with my friend Solveig about the Southern comfort food fried chicken and waffles, served with syrup. Savory, meaty, sweet, and sticky. My reincarnation of that dish (which I've never actually had but which sounds amazing) was steak and donuts, served with Kansas City's own Arthur Bryant BBQ sauce.

The donuts were lovingly made by Damiano, hand cut, baked and coated in butter and cinnamon sugar. The steak simply seared in some butter and quickly tossed in the oven. The BBQ sauce, fresh from the bottle, drizzled over everything for a tangy, vinegar-spiked kick.

Solveig tells me this could really take off in Texas. Until then, I'll keep singing their praises here in Connecticut.