Summer Salad and Steaks!

My former sister-in-law, Julie turned me on to this salad when sharing on Facebook.   Immediately, the salad sounded great for a steak and twice baked potato supper on the veranda.  

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Killer Marinated Tomatoes

Salads, Vegetarian

6 large tomatoes; cut in wedges

3 tablespoons fresh parsley; chopped

2 tablespoons fresh basil; chopped

1 tablespoon sugar

1 1/2 teaspoon garlic salt

1 1/2 teaspoon seasoned salt

1/2 teaspoon ground black pepper

3/4 teaspoon dried thyme

3/4 cup canola oil

1/2 cup red wine vinegar

3  scallions, sliced

Whisk everything but the tomato wedges together in a bowl. Add the tomatoes stirring every now and then. Enjoy!

Notes: The marinade leftover in the bottom of the bowl is too yummy to throw away - sop it up with big chunks of yummy bread, or use it to make rice or quinoa.

Notes:  http://butteryum.blogspot.com/2010/06/killer-marinated-

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After the tomato salad had a good two hours to develop the flavors, 

I served the tomato salad over some freshly cooked and chilled asparagus.  

Twice Baked Potatoes have always been a favorite in my kitchen.   We had left over mashed potatoes, (I know that sounds odd!) but after whipping them again, I added a good quarter cup of Pimento Cheese spread.  While the oven was preheating to 425 F,   I put the potatoes in a pastry bag with a large star tip.  Makes the perfect looking potato for a steak! Baked for 15 minutes until the tops were golden brown around the edges.   

While the potatoes were baked, the steaks were ready 

for serving.   What a great supper for the summertime.  

Bon Appétit and Enjoy 

Your Wonderful World!

Saturday Steak Night

During the summer, Saturday night always is Steak Night.   Rib eyes, Strip, or maybe just a nice Sirloin Steak.   I prefer Rib Eye Steaks, but my old standby meat case was featuring Strips on sale.  They looked very good, nice marbling.  Looks like that will be the feature this evening.  

After getting home and looking through the refrigerator, I found them!  That lost box of remaining mushrooms pushed way to the back of the produce drawer.  They really weren't white and pretty any longer but they certainly weren't compost material just yet! 

While cleaning salad greens, I also rinsed the darkened mushrooms off and sliced them.   Into a butter sizzling skillet with a chopped onion, salt, pepper and some oregano.   As they were cooking, I had to put a big splash of Cabernet Sauvignon and cooked the entire mixture until the wine had reduced to a thick sauce.   Tasted the pan and knew that they would be perfect on top of the Saturday Steak Night entreé.

Ready to enjoy atop a flavorful Sweet Potato Mash

Field Green Salad with home made French Dressing

And a Great Bordeaux....highly recommended for any Beef Feast

Bon Appétit and Enjoy 

YOUR Wonderful World!

Filet Au Poivre

I enjoy grilling in the summer...and love my Wolf grill for indoor wintertime grilling.   This incantation required a bit of a different method.   For this, I use my Lodge Cast Iron Skillet.   It helps to keep the peppercorns attached.  

As a note:....be sure your oven is 500F! for at least twenty minutes.  

Wonderful Flavors with Baked Sweet Potato, Mixed Greens and Parmigiano shavings 

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Filet  Au Poivre

Blog Recipe, Meats

2  filet Mignon; bacon wrapped & room temp
3 tb peppercorns; cracked
2 tablespoon butter
1 tablespoon oil
1/2 cup red wine
2 tablespoon brandy
1 teaspoon salt

Preheat oven to 500 F. convection, if available.

Crack peppercorns between heavy plastic with a heavy mallet or rolling pin.  Brush each filet with a little oil and then press peppercorns on each side.
 

Heat cast iron skillet until smoking hot. Add oil and 1/2 the butter, stirring until butter is melted. Add steak and sear for 2 minutes on each side.

Place skillet in oven and continue cooking 8 minutes.   This should produce medium rare.  Roast for ten minutes for medium.

Place steak on warm platter. Add butter, red wine, brandy and salt. Simmer while stirring a few minutes. Pour over steak and serve immediately. Sautéed mushrooms also are a great side addition.

Notes:  ©WHStoneman

Yield: 2 servings


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                                           Bon Appétit!

A GREAT Night for Grilling

Time to get the Weber dome grill fired up for NY Angus Strip Steaks.    I find coarse Kosher salt and freshly ground pepper is the perfect seasoning for a great steak.  

I always keep salad plates and glasses in the freezer.   They are always ready for fresh juice in the morning...or a nice frosted cocktail glasses in the afternoon.  

Our local Wine Maven suggested Chateau Fleur De Rigaud Bordeaux Superieur from France to accompany our steaks.   Spot on with that suggestion.  It is a blend of 60% Merlot, 20% Cabernet Franc and 20% Cabernet Sauvignon.   Smooth, velvety and perfect with a great price of $14 per bottle.   That looks to be something  a case or two should be added to our meager "cellar".  

My best find of the week was spinach....a full pound of precleaned baby spinach that was yearning to be made into one of my favorite dishes, Boursin Creamed Spinach. 

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Boursin Creamed Spinach

1 tablespoon unsalted butter:
1/2 cup yellow onion, diced
2 tablespoon flour
1 cup whole milk
1/2 cup heavy cream
5.5 ounce Boursin cheese
10 ounce spinach; thawed, squeezed dry
2 tablespoon Parmesan cheese,grated
1 teaspoon lemon zest, minced
  salt and white pepper; to taste
  cayenne and nutmeg; to taste
  Top spinach with:
2/3 cup bread crumbs; coarse
1 tablespoon unsalted butter, melted
1 teaspoon olive oil
  salt and black pepper to taste

Preheat oven to 425F.  Coat shallow 2 cup baking dish with nonstick spray; set aside.

Saute onion in butter in a large saucepan over medium heat.  Cook until soft.  Add flour and stir to coat onion.  Cook about 1 minute.

Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute. Stir in Boursin a little at a time until melted and smooth.  Remove saucepan from heat.

Add spinach, Parmesan, lemon zest, and seasonings.  Transfer spinach mixture to prepared baking dish. Combine crumbs, butter, oil, and seasonings .  Top spinach with crumbs, packing them to adhere.

Dish may be covered and chilled at this point to be baked later.  Place dish on a baking sheet and bake until crumbs are golden and sauce is bubbly, 20 minutes or a little more.


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Ready for the Oven

Hot and Sizzle Platter with NY Strip and Boursin Creamed Spinach

Bon Appetit and Wishing you Another Great Meal!