If I am going to eat meat this is the cut of meat I prefer. The Porterhouse Steak. It is like 2 steaks wrapped in one.
The Porterhouse is kind of a composite steak coming from the point where
the tenderloin and top loin meet. Basically an over-sized T-Bone steak
the porterhouse is thicker cut and has much more of the tenderloin
relative to the loin portion. If you remove the bone and cut out the two
steaks that basically make up this steak you will get a tenderloin
steak and a top loin (or New York Strip Steak). So if you are ordering a
Porterhouse, I hope you're hungry.
Chris used a dry rub consisting of coriander seed,salt, ground mustard, fennel seed, paprika, black pepper and chili powder.
The steaks were grilled perfectly.
For side dishes we had grilled potatoes and new zucchini recipe, always need new zucchini recipes!
I found this on
Cookstr. It is from Sarah Leah Chase's book,
Nantucket Open-House Cookbook.
Summer Squash Casserole, adapted from Sarah Leah Chase's recipe.
Ingredients -
1 tablespoons olive oil
5 medium zucchini, sliced ¼ inch thick
1 medium red onions, thinly sliced
Salt and freshly ground pepper to taste
Thyme and Pasley
5 ounces sharp Cheddar cheese, shredded
4 ounces Swiss cheese, sliced ¼ inch thick
Method -
Preheat the oven to 375°F.
Brush a 7-inch round soufflé dish with the oil. Arrange a layer of summer squash slices evenly in the bottom of the casserole. Top with a layer of onion and sprinkle with salt, pepper, and herbs. Dot with Cheddar cheese and Swiss Cheese. Repeat the layers. Finish with a layer of cheese. Cover the casserole with aluminum foil.
Bake for 35 minutes. Remove the foil and continue to bake until the squash is tender and the cheese is bubbly and browned, about 25 minutes. Let stand 5 minutes before serving.
And I made a new appetizer recipe. Balsamic Glazed Mortadella Bites, which I found on
Italian Food Forever. I have always liked Mortadella. This is a super easy appetizer.
Balsamic Glazed Mortadella Bites,
from Italian Food Forever.Ingredients -1 1/2 Tbsp Olive Oil
1/3 Pound Mortadella Salami, Rind Removed & Cut Into 1 1/2 Inch Cubes
2 Tbsp Balsamic Vinegar
Method -Heat the olive oil in a large skillet over medium high heat until smoking. Add the mortadella cubes, and cook, tossing the cubes often, until they are lightly browned on all sides. Add the balsamic vinegar and toss to coat. Cook for another minute or two until the vinegar thickens and coats the meat. Serve immediately.
So I have this homemade Ricotta and I need to use it. I found the recipe for Zucchini and Ricotta on Elizabeth Minchilli in Rome blog. Wow, wow, wow. Perfect for the summer. The lemon and olive oil, also known as my favorite dressing. And the Ricotta was such a treat!
