Dinner on 2 grills

One of the tastiest ideas I have learned from my blogging friends, comes from Ann, at Thibeault's Table.  If you do not know Ann or her wonderful tasting blog, please go there.

Along with being a chef, baker and bread baker extraordinaire, Ann, by personal email, has taught me how to pre-salt meat for extra flavor.  In particular, we have been pre-salting steaks for several weeks now.  What a difference this makes.

It just takes a little planning.  We generously salt a piece of meat and wrap in cellophane and refrigerator for a day.  The next day, unwrap and let the meat air dry in the refrigerator for a day.  Then, grill!!  Oh yes, it really does make a difference.  Unless short on time, I can't imagine cooking steak any other way.

We had a pre-salted Porterhouse (a favorite cut of mine), grilled Romaine salad, and mushrooms with thyme.

The steak was grilled on charcoal...our preferred way.  The gas grill was also going.  On this gas grill we were preparing a Grilled Caesar Salad.  Oh yes!!!

This recipe was adapted from the New York Times.  Followed pretty closely, but the changes follow.

Grilled Caesar Salad

adapted from The New York Times

Dressing:

1 clove garlic, peeled and minced

4 anchovy fillets, rinsed and minced

3 egg yolks

2 teaspoons Dijon mustard

3/4 cup olive oil

1 tablespoon red-wine vinegar

Kosher salt and freshly ground black pepper to taste

Vinaigrette:

1 tablespoon lime zest

1 lime, juiced

1 tablespoon white balsamic vinegar

1/2 cup olive oil

Kosher salt and freshly ground black pepper

For the Salad:

2 tablespoons olive oil

2 head romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters

1/2 cup grated Parmesan cheese.

We prepared the Caesar dressing in a small food processor and set it aside.

We did not make the vinaigrette because I felt it was over-top dressing and not necessary.  We did not miss it.

Drizzle olive oil over the lettuce and grill 15-20 seconds on each side.  Place on a platter and brush the Caesar dressing on the lettuce.  Sprinkle with the Parmesan and grill covered for 30 seconds.

It was perfect and delicious.  At this point, the recipe called for drizzling the vinaigrette over the grilled romaine.  Try this if you like, but honestly, it is not necessary.  This turned out to be a quick and very tasty salad.

A great dinner for the start of a new year

Last evening we were invited to a large neighborhood New Year's get together. Lots of appetizers brought by all the guests and then collards and black-eyed peas, pork and sauerkraut and lasagna. Therefore we hit most traditions and backgrounds, so tonight, we were able to cook our first meal in the new year.


The Trout searched for quite a while to find just what he wanted. I received Ina Garten's Back to Basics cookbook for Christmas, so we made the Mushroom Risotto which turned out perfect. So good. In addition, a grilled steak and the fantastic creamed spinach recipe from Once Upon a Plate.

This spinach recipe is definitely worth trying. I love spinach any way, so it is a lot of fun trying different recipes. Mari is an accomplished cook and photographer, so please take a look at her blog and try this spinach recipe along with her many, many other tempting recipes.

And what goes well with such a wine? We opened a very old wine, 1999 Whitehall Lane Winery Merlot from the Napa Valley. Perfect, just perfect.

Say, what is it about spinach that makes you want to go and brush your teeth after eating it? Fear of green between the teeth or just an acidic feeling?