Appetizers:
Homemade Ranch Pretzels and Mango Salsa with Tortilla Chips (the guys were golfing all afternoon, so they needed sustenance)
Dinner:
Grilled Asparagus
Salad with Creamy Meyer Lemon Dressing
Adapted from Bobby Flay's Grill It Cookbook
- Ingredients: Mesclun greens, cherry tomatoes, sliced mushrooms, garbanzo beans, hothouse cucumber
- Dressing: Mix the following in a Mason jar and shake - 1/4 cup fresh lemon juice (Meyer, if not add 1 T fresh orange juice), 1 T red wine vinegar, 2 tsp honey, 1 T mayo, 2 tsp dijon mustard, 1 tsp whole grain mustard, 1/2 extra virgin olive oil and kosher salt and pepper.
Open Faced Steak Sandwiches on Crusty Bread with Provolone, Caramelized Onions and Parsley Oil
- Adapted from Bobby Flay's Grill It Cookbook
- Parsley Oil: Can be made ahead. Mix together 1/4 cup finely chopped fresh flat-leaf parsley and 1/2 cup extra virgin olive oil in small bowl and season with kosher salt and freshly ground pepper.
- Caramelized Onions: Can be made ahead. Heat 2 T unsalted butter and 2 T olive oil in a large saute pan (I used my Le Creuset). Add 3 large Spanish onions (peeled, halved and thinly sliced), stirring occasionally about 35 minutes until soft. Add 1 T good balsamic vinegar and season with salt and pepper.
- For meat, can use either boneless rib-eye steak or beef tenderloin. I used tenderloin since we were serving eight. Grill or roast and thinly slice for sandwiches.
- To assemble, place slides of provolone on top of grilled pieces of crusty bread that has been seasoned with oil and grilled. On top of bread/cheese, add some of the onions and a few slices of beef. Drizzle with parsley oil.
- Enjoy!
Dessert:
Cupcakes (Yummy recipe posted tomorrow)
Little Evelyn (Evie) sleeping on Dave's shoulder. Dave, are you sure you want to move to NC? ;)
A quick snapshot of dinner. It tasted much much better than it looks!
Family!
