I’m LONG overdue for a food post here, and even this meal was a week ago this evening.
For those who have been following long enough, AND actually reading (RARE), you’ll recall that last weekend was my 2 year anniversary. Thankfully, it was SLIGHTLY less hectic than the actual day.
We had family over and I cooked a big meal for everyone. MOST of it turned out too.
First was homemade Tex-Mex guacamole with tortilla chips as an appetizer:
The main course was Ribeye steaks, slow smoked on the Rec-Tec and then reverse seared on the Weber charcoal grill:
There’s some (turkey) bacon on the top rack that was going to be chopped up and added to the steamed green beans but…
It’s hard to see from the pic, but some of the green beans were bad and turned brown while steaming. So, the beans went into the trash and the bacon got saved for later.
Luckily I had another vegetable in the works at the same time, a combination dish really. I took zucchini and yellow summer squash, sliced them into rounds, seasoned them with a little salt, pepper, garlic, oregano and rosemary, then topped them with Parmigiano Reggiano.
I’ve said it many times but it bears repeating; Parmigiano Reggiano is WORLDS better then plain old Parm cheese and Infinitely better than the gunk in the green can.
The basic recipe i found online just said to go with the cheese only but I knew a light bit of seasoning would help also. Once you throw the cheese on, just bake at 425 (or 218 degees C) until the cheese turns golden. Oh yes, cut the veggies 1/4 inch or .635 cm thickness. The summer squash turns out a little watery, but everybody loved both:
I also had some sliced baby potatoes for a carb:
Oh and if you’re wondering how those steaks turned out:
That’s as close to I got to a picture of a fully plated meal. It kept saying “Eat Me”, so I put down the phone and did. 😀
BUT… Then There was Dessert:
And this was a bear. The core of the dessert was individual sized, double chocolate mini bundt cakes. It took 3 tries to get cakes that would come out of the molds properly, and I had to thicken the batter almost to the point of being brownies:
BUT, we weren’t done there, nooooo. Next I took some Godiva chocolate, and melted it into a ganash, topped the cakes with Mayfield Cookies and Cream ice cream, and then drizzled the ganash all over them:
We ate good, and I think I’m turning my in-laws off the local restaurants with the quality of my cooking, lol.