Saturday, June 20, 2015

Grilled Bone-In Rib Eye Steaks

Sorry Porterhouse, you have met your match. The Bone-In Rib Eye Steak. Just a little salt and pepper is all the steak needed. Chris grilled them perfectly. 

And I was on side dishes. I tried a new potato salad recipe. Creamy Potato Salad with Lemon and Fresh Herbs. Not bad... 
From Bon Appetit, Creamy Potato Salad with Lemon and Fresh Herbs.

3 pounds baby red potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.


Now the Zucchini I liked. Chris grilled the sliced Zucchini and then I tossed it in Lemon Basil Dressing which I found on the Cooking Light site. Nice.

Ingredients-2 tablespoons olive oil
1/2 teaspoons salt
1 cup chopped fresh basil
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon sugar
2 teaspoons grated lemon rind
1/2 teaspoon freshly ground black pepper

Combine oil, salt, basil, and next 5 ingredients in a large bowl; stir with a whisk until blended.  Toss the grilled zucchini in the dressing and serve.

And Lucy had the right idea of how to spend a Saturday.

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