Saturday, July 18, 2015

An Amazing $12.50 Sirloin Steak, Potato Salad and Coconut Cream Pie

A lot to take in tonight. So lets start with something that caught my eye this morning. Another flower the deer did not eat. I can not tell you how happy I am that there are flowers in front of our house.

What could make me happier? Tonight's dinner was, dare I say... Amazing! Steak and Potato Salad with Green Beans.  I got the steak at Robert's Food Center. They had their 20% off meat sale, so you will be seeing a lot of meat the next few days! A nice Sirloin Steak for $12.50. Enough for both of us with leftovers ... I am thinking steak and eggs for breakfast...
I took the steak out of the fridge about an hour before dinner and coated it with salt and pepper. That's all. Chris grilled it, perfectly. Delicious!

The salad was from Bon Appetit. I tore the recipe out of the magazine but also found it online... does this mean I can toss all my magazine clippings? We loved this salad. The dressing was perfect. A starch and vegetable in one dish! And the beans were from my sister, Lenore's garden. I met her at church tonight and she gave me the beans and zucchini and parsley and a really cute scarf from her trip to Cape Cod!

My version of Caesar Potato Salad with Sugar Snap Peas.

1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup freshly grated Parmesan cheese

Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. 

Whisk next 3 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.

And we even have a dessert tonight! No Bake Coconut Cream Pie. I found this recipe on You have heard of the site, right? Well if you have not, do you remember Daily Candy? This fills the void left by the departure of Daily Candy. And it is even better than Daily Candy. Please sign up for it today. You will not be disappointed.  So the recipe said NO BAKE. And yes it was no bake but you have to stand over the stove to make the custard and I toasted the coconut in a saute pan on the stove. But you know what, it does not matter. This pie was, OMG, so good. Not on over the top sugar shock, I am never going to fall asleep tonight dessert. This had just the right amount of sweetness that made you want more but were happy with your one slice. Of course there is more for tomorrow..
10 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
One 15-ounce can cream of coconut
1¼ cups milk
Pinch of salt
⅓ cup cornstarch
¾ cup granulated sugar
4 egg yolks
1 teaspoon pure vanilla extract
1 cup heavy cream
¼ cup granulated sugar
Toasted shredded coconut, as needed for garnish

Make the crust: In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs (you should have about 2 cups) to a bowl and add the sugar and melted butter. Mix until the crumbs are moistened.

Press the graham-cracker mixture into a pie plate to form a crust, bringing it up the side and onto the edge of the plate. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.

Make the filling: In a medium pot, bring the cream of coconut, milk and salt to a boil over medium heat.

While the mixture heats, whisk the cornstarch with the granulated sugar to combine in a medium-size heat-safe bowl. Add the egg yolks and vanilla extract; mix to combine.

When the cream of coconut mixture has come to a boil, pour it slowly into the egg mixture while whisking constantly to combine.

Return the mixture to the pot and continue to cook over medium-low heat, stirring constantly, until the mixture is very thick and large bubbles start to break through at the center, 7 to 9 minutes.

Assemble the pie: Pour the filling into the prepared crust. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming as it cools. Refrigerate until fully cooled, 45 minutes to 1 hour.

Make the topping: Whip the cream and sugar to medium peaks. Top the pie with the whipped cream and garnish with the toasted coconut. Keep in the refrigerator until ready to serve.

Serve directly from the fridge. The pie will keep, refrigerated and covered, for up to two days.

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