Tuesday, September 1, 2009

9/1/09 - Steak for 6!

So tonight was one of the larger crowds I have had over for a non-party dinner..... things got a little confusing as dinner time approached but I had planned most dishes ahead so it wasn't too bad. And luckily with steaks its easy as tossing them on the grill for a few minutes and serving! However as always we have our favorite vegetarian to consider so some eggplant was also served up as her tasty treat. During dinner the discussion turned into our (irrational?) food fears (dislikes? hates?) --- seems that texture is the worse offender with raw tomatoes leading the pack on most feared. Anyone out there want to share with the class the food that you love to hate?

Dinner was served family style since everyone had different tastes. I went with cold sides for the most part given the easy prep and seasonal produce available. The steak was barely seasoned with a tiny bit of Salt and Pepper then served a bit closer to medium than medium rare for my liking but luckily it still was quite tasty. The rice blend was done in the electric rice cooker (and again started a few minutes later than it should have been as we had to break into a bottle of wine while we waited for it to pop). The other two sides were a bit of "left overs" from the previous night. After our Lobster Boil we were too stuffed to consider the tomato salad so it was nicely marinaded and juicy....perfect for the 7 grain boule from Fairway. The 3 bean salad started out with beans and ended up with a bit of everything tossed in!


3 Bean & Potato Salad
1 can of red kidney beans
1 can wax beans
1 can garbanzo beans
2 c sliced cooked potatoes (baby red)
1 jar marinaded artichoke hearts
2 shallots- diced
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp fresh sage - diced
salt & pepper

1) drain and rinse the beans - place in large bowl
2) dice artichoke hearts and add
3) add remaining ingredients + 1 tbsp artichoke marinade liquid and mix




This is the vegetarian version with the eggplant in the upper left corner - all the sides were prepared the same way.

Pan-Fried Eggplant
1 eggplant - skin removed and cut in 1/2" slices
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp dry basil
1 tbsp dry parsley
salt & pepper

2 tbsp oil
1 tbsp butter

1) place eggplant slices on paper towel and salt - let sit 20 min to remove excess moisture
2) place in bag with remaining ingredients and let marinade 20 min
3) add oil and butter to hot pan - add sliced of eggplant - cover
4) flip after 5 min - cook 5 more min or until soft

1 comment:

Anonymous said...

since technically i'm a pescatarian i'll let that "favorite vegetarian" comment slide. hee hee! :) j/k, love you guys :) ~randy

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