First up: Steak. I don't recall exactly what type of cut it was, but we bought it fresh from the market that day (rather inexpensively), and simply seasoned it with salt, pepper, and garlic powder. We let it sit, uncovered in the fridge for a couple of hours, then rubbed it with olive oil right before grilling. Simplest is best!
Next up: Veggies. Mushrooms and Sweet Potatoes. As I mentioned before hand, the potatoes were not grilled. Simply pricked with a fork, and thrown into a 400 degree oven for around 40 minutes. The mushrooms were grilled after being de-stemmed, and brushed with garlic infused olive oil. They came out perfect, though we thought they lacked seasoning. It turned out the 'steak sauce' complimented the mushrooms better than the steak! I personally believe basting mushrooms with butter and Old Bay seasoning is the best way to go for grilling them (thanks to my peeps in West Virginia for teaching me that!).
Finally: Fruit. Quite frankly, the best way to have pineapple, is grilled. Just straight cut up and grilled. Especially if your pineapple tastes a little tart raw, grilling brings out the hidden sugars. Mmmm, I can't get enough of it! Grilled pineapple will be served in heaven, I assure you!
Additional: Sauce and Drink. A byproduct of hosting a wine party, is having half drunk bottles of wine filling your fridge. A novice wine drinker brought a [red] Shiraz to a white/blush only wine party... That wine was thus disqualified from judging -but free game for after! In order to 'clean out the fridge' we had the Shiraz with dinner. It turned out to be quite a nice surprise, complementing the meal perfectly! It is entitled "ASS KiSSER", from southern Australia [2007]. It's label, with a red and cream colour scheme, and cute donkey that has lipstick lip prints on his butt, is hard to miss if you want to give it a try.
The sauce I made was a recipe from Bobby Flay. It has a subtle spiciness to it, but almost overpowering in it's flavours. Don't get me wrong: I will make this often, and we loved it -the thing is, the steak was grilled so nicely last night, we didn't need anything to help it along taste wise. It did enhance the mushrooms amazingly, and even tasted good on the pineapple! True story! Please, give this sauce a try, and let me know what you think. Here's how to make a half batch, which is plenty:
Bobby Flay's Steak Sauce Mayonnaise:
1/2 cup Hellman's mayonnaise
1 1/2 tbsp. Molasses
1 tbsp. Dijon mustard
1 tbsp. whole grain Dijon mustard
1 tbsp. prepared Horseradish
1/2 tbsp. Ketchup
Kosher Salt, and freshly ground Black Pepper
Whisk all ingredients together in a medium bowl. Cover and refrigerate at least 1 hour [before serving] to allow flavors to meld.
That sounds so good! Especially as my barbecue is still buried in the barn, and even if we got it out we'd still need to wear hats and mitts to barbecue.
ReplyDeleteLol, I guess we're fools because our grill stays on the patio all year long, and in mid-winter we are in mittens and coats trying to grill! When the weather does get better, you should try this meal though :)
ReplyDelete