Steak and zucchini

I had a busy day – started with weeding my garden and then moved on to fixing breakfast and going to the grocery store so I could spend the afternoon playing. Enjoyed 9 holes of golf and some relaxing pool time. Made more relaxing knowing that dinner was grilled steak and zucchini fritters. I bought bone-in ribeyes because they were on sale. We put some flavored salt and freshground pepper on the steaks and Keith grilled them for about 6 minutes per side. (He is really liking his new grill mat as it allows the meat to cook through with a little less char.) The zucchini fritters were a big hit.

Zucchini fritters

  • 2 zucchini grated with a coarse grater
  • zest from 1 lemon
  • 1 garlic clove, thinly sliced
  • 2 scallions thinly sliced
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 3/4 cup flour
  • olive oil

Combine zucchini with garlic, scallions, Parmesan, eggs, lemon zest and flour.  Heat a heavy saute pan over medium heat and add olive oil.  Plop zucchini mixture into hot oil by tablespoons and cook 2 -3 minutes per side until crisp.  Remove to a plate covered in paper towels and serve hot.  Great with chipotle mayonnaise or green goddess dressing. (Samantha likes them with ketchup)

The other big hit was a dip that I made with leftover grilled corn. We had steamed crabs on Friday night with grilled corn on the cob. We cut off the leftover corn and saved it. We thought it would be a fun dip. Here is what I did (note – quantities are all approximate – I didn’t measure anything.)

Corn Dip

  • Grilled corn (I had leftovers from 4 cobs)
  • 1 minced jalapeno (from my garden)
  • 1 minced shallot
  • adobo seasoning (I had a packet of adobo seasoning from a spice shop – I probably used 1 1/2 TB of it – you could use chipotle chili powder or ancho chili powder or a mix)
  • dollop of mayonnaise
  • dollop of sour cream
  • crumbled Cotija cheese – I probably used 2 ounces)

Combine all ingredients and bake for 15 minutes at 350. Serve with chips. Delicious and a definite do-over!