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!

Grill night

Graul’s has ribeye steaks on sale and they are great with this fabulous dry rub.  To keep it simple we added corn on the cob and to keep it interesting, the tempura Old Bay green beans.  All were a hit with our friends last Sunday and hoping you enjoy this Sunday.

Dry rub

  • 2 TB whole allspice
  • 2 TB black peppercorns
  • 1 TB cumin seeds
  • 1 cinnamon stick, broken in half
  • 7 whole cloves
  • 2 TB sweet paprika
  • 1 TB chipotle powder
  • 1 TB ancho chile powder
  • 1/4 cup kosher salt
  • 1/4 cup sugar

Toast allspice, peppercorns, cumin, cinnamon and cloves in a nonstick pan over medium heat, tossing frequently.  When fragrant, remove from heat and let cool.  Grind in a spice grinder and place in a bowl.  Add remaining ingredients and whisk together.  Keep the leftover in a jar for another time.

About 45 minutes before you are ready to eat, rub both sides of steak with rub.  Let sit at room temperature.  Before grilling, spray with cooking spray and then grill 5 minutes on one side, 4 on the other and let sit for 5 minutes before slicing.

Old Bay Tempura Green beans

  • 1/2 green beans, trimmed
  • 1/2 cup flour
  • 1 TB cornstarch
  • 1/4 tsp baking powder
  • 1 tsp Old Bay
  • 1/2 cup club soda
  • vegetable oil

Pour about 1/2 inch of vegetable oil in a wide saucepan and heat to simmering.  Whisk flour, cornstarch, baking powder and Old Bay in a bowl.  Whisk in club soda.  In batches, dip beans into batter and fry in oil for about 3 minutes.  Remove from oil and let drain on paper towels and sprinkle with Old Bay.

Ribeye taste test

I loved those ribeye steaks we had over the last few weeks.  We had my mom over for dinner tonight and I thought grill night would be fun.  When I asked the butcher for bone-in ribeye steaks, he said that the Roseda beef boneless was on sale.  I asked him which he recommended and he said that some people feel that the flavor of the bone-in is better but that others think Roseda has a better flavor.  I said I would take one of each and we would do a test.  I used the leftover rub from a few weeks ago – it’s still delicious.

Keith liked the potatoes so well the other night he asked for them again:

Roasted garlic potatoes

  • 6 small Yukon gold or  12 small fingerling potatoes
  • 1 tsp thyme
  • salt and pepper to taste
  • 3 cloves garlic, cut in slices
  • 2 Tb olive oil

Scrub potatoes and toss in a bowl with remaining ingredients until all are well coated.  Preheat oven to 400.  Spread potatoes out in a ceramic baking dish and roast for 40 minutes, stirring once midway.

I didn’t have a chance to take a picture but we each tried some of the bone-in and some of the boneless Roseda and none of us had a definitive winner – they were both delicious!