Crock Pot Pot Roast with Potatoes and Carrots

The best thing about all these Crock Pot Suppers is that Kiddo has been the “cook”. All I need to is the planning and shopping, the rest is up to him. Which also explains the lack of step-by-step photos. He takes a few pictures for the blog, but not the details that I like to take. Oh well, if I have a choice between getting up early for pictures or letting Kiddo do it all – I’m getting a few extra winks.

We are taking a few days to get back to the basics of Mother’s Home Cooking. What could be more home-spun than a pot roast surrounded by chunks of potatoes and colorful carrots?

I used a nice waxy potato rather than a russet. Waxy potatoes hold their form better without turning completely to mush. Great for salads and long cooks.

Confession Time – Generally speaking, in the produce drawer of the refrigerator you will find whole carrots when recipes call for carrots. I like slicing, dicing or shredding as needed. This week, I was leaving Kiddo in charge of all the meal preparations.  While he knows how to slice, dice and shred, he is amazingly slow. So, I did something I’ve never done before – bought bags of already sliced and shredded carrots. The problem was, I didn’t tell him. Me bad. When it came time to cook, he looked in the produce drawer and did not see whole carrots. What he did see was an open bag of shredded carrots (remember the Quail with Vegetable Rice) – and did not see that further down was a bag of sliced carrots. He sprinkled shredded carrots into the pot. Oh my!

When I returned home and checked on dinner, I saw his mistake. No worried – I took the sliced carrots from the crisper, zapped them with butter, salt and a little garlic to serve alongside the pot roast. I wasn’t sure how the potatoes and roast would turn out with shredded carrots mixed in, but then there is a first time for everything. Oh my, the chunks of potatoes drenched in cooking juices from the roast and laced with shredded carrots were delicious!  As for the roast topped with shredded carrots – equally delicious. Just saying – sometimes a mistake is a good thing . . .

Crock Pot Pot Roast with Potatoes and Carrots
1 Small to medium size rump or chuck roast, about 3 lbs
salt and pepper, to taste
1/2 yellow onion, sliced in slivers
1 stalk celery, sliced
2 or 3 medium to large size potatoes, cut into chunks
1 small bag sliced carrots
1 Can Beef Broth
1 envelope onion soup mix
1 envelope brown gravy mix
1 individual size serving apple sauce

Season roast with salt and pepper, sear well in a skillet with small amount of oil on all sides. While roast is searing, place onions and celery in the bottom of the crock pot.

Place roast in pot over celery mixture. Tuck potatoes around roast, then top with carrots.

Measure beef broth in a four-cup measuring cup. Add enough water to create 2 cups of liquid. Mix broth with onion soup mix, brown gravy mix and applesauce. Whisk to blend, then pour over roast and vegetables.

Set crock pot on low and let it cook for at least 8-10 hours. Longer is fine.

Crock Pot Chuck Roast with Brown Gravy

images (1)Have you ever noticed that as things change in life – like when the weather of one season gives way to another, your thoughts drift back to other times and similar experiences? As a warm summer fades into the orange hues of autumn, we fondly recall romps through piles of leaves as children. It’s just nature’s way to keep us from freaking out – when we see lightning zip across a dark sky, we know it’s lightning, having seen it before. Or a meteor shower will conger up memories of laying in the back yard, gazing up into the night’s sky and wishing as children do on a falling star.

Here in California, we’ve enjoyed rainy days of late. Sure, we are still in a drought – it’s going to take more than a few rain storms to make up for all those years without much rain. Yet, as I looked outside the other day at the rain coming down and the wind blowing everything sideways, I could not help but to smile. I was carried back to a BIG storm, during our summer-long visit to the Philippines so long ago. As American-Filipino children raised State Side, we had never heard of a typhoon much less lived through one. Typhoons can be scary – especially for those familiar with the punch a typhoon is capable of delivering. But as a child, all you understand is the moment. And at the moment, the winds were incredible. Howling. Things flying through the air. It was amazing to Brother Dear and I. We were not afraid – we were mesmerized by its power.

Image result for images mary poppins floatingBrother Dear was more than just my kid brother. He was a buddy, and my partner in crime when we were children. Looking back now, it’s amazing we managed to see adulthood in one piece. Do you remember the Walt Disney film, ‘Mary Poppins’? That film had been released the year before, and the thing that fascinated us most was her ability to “float” with just an umbrella. It was magical. Brother Dear and I had no magical powers, yet we so wanted to float through the air just like Mary Poppins. Brother Dear reasoned that we could somehow “harness” the power of Mother Nature’s typhoon winds to “float” just like Mary Poppins. We decided to help a little – by starting out high and simply floating gently to the ground. With umbrellas in hand, we rushed up the stairs of our Lola’s house (grandmother) to the second floor balcony. Together, we climbed up onto the railing and precariously balanced ourselves. We smiled at one another, sure we were about to have the thrill of a lifetime. One-two-three – umbrellas opened, we stepped off. I am here to tell you that you cannot float with just an umbrella – even during a typhoon. The umbrellas promptly turned in-side-out and down we went like led balloons, crashing through the shrubs and heavy tropical vegetation as we headed straight to the ground. We landed scraped and bruised but not broken.

What does this have to do with today’s recipe? Absolutely nothing. It’s just a memory of my wonderful little brother I wanted to share. I love him and I miss him – my partner in crime. I think he might have enjoyed this rendition of a Chuck Roast with gravy. I’d like to believe he’s looking down from heaven, shaking his head and saying “So now you’re making something I’d eat.”

Crock Pot Roast Beef with Brown Gravy
Crock Pot Chuck Roast
1 Chuck Roast; 2- to 3-pound beef roast
2 tablespoons butter, divided
2 tablespoons olive oil
Salt and pepper to taste (I tend to be heavy on the pepper)
1 onion, thinly sliced
2 cloves garlic
1 10.75-ounce can Beef Broth
1 packet Brown Gravy mix

In a Dutch oven, heat olive oil and 1 tablespoon of butter over medium-high heat. Season beef roast liberally with salt and pepper. Add beef roast and sear on all sides until caramelized. Add to the bottom of a Crock pot.

To same pot, add remaining tablespoon of butter, and onions. Cook until onions are soft and just beginning to brown. Stir in garlic and cook and stir for 30 seconds. Stir in beef broth and scrape the bottom of the pot with a wooden spoon to release browned bits.

Remove from heat, whisk in Brown Gravy Mix until blended. Pour beefy onion mixture over the meat in Crock pot.

Cook on Low for 8 to 10 hours, until meat begins to fall apart.

Brown Gravy
4 tablespoons butter, divided
2 tablespoons flour
1/1/2 Cups Meat juices

To make gravy, remove 1 1/2 cup of drippings from crock pot. If there isn’t enough liquid in the pot, add more beef stock to achieve the required amount. Set aside

In a saute pan, melt 2 tablespoons butter over medium-low heat until just beginning to foam. Stir in flour, one tablespoon at a time and cook, stirring constantly to create a roux. Flour mixture should cook for about 5 minutes to get rid of that floury taste. It’s okay to let roux become a rich, golden color. If it begins to scorch, reduce or remove from heat to prevent roux from burning.

In a slow, steady stream, add cooking liquid. Stir in remaining 2 tablespoons of butter, one at a time, waiting for the first tablespoon to incorporate into the gravy before adding second. Stir and let it simmer until the desired thickness is reached. Taste and adjust seasonings as desired.

To serve: Place roast beef on a serving platter. Pour a little gravy down the center, and serve remaining gravy in a boat to be used as desired.

Serving suggestions:

Buttery Le Sueur Peas with Shallots and Garlic

Garlic Mashed Potatoes with a Twist

Cracked Peppercorn and Herb Rubbed Garlic Roast Beef

Today is the Feast Day of Saint Nicholas, the real-life saint that inspired Santa Claus. In years go by, this feast day was a big deal in our house, if for no other reason (besides the Catholic implications) than it was a great way to bring the “present giving” aspect of Christmas to a better suited day, leaving Christmas commercial free. We invited friends, had a wonderful party and exchange gifts. Jolly old Saint Nick even managed to stop by to spend time with the children. It made sense, since Christmas was his busiest day of the year! (See A Feast for Saint Nicholas for all the yummy details). Way back then, we even managed to attend the Children’s Mass before hurrying home to greet our guests. In a lot of ways, I miss those days. Kiddo isn’t a kid anymore, he’s a grown man. Yet I still wanted to do something special for the Feast Day of Saint Nicholas.

When I came across a recipe for Cracked Peppercorn Rib Roast, I knew it could easily be adapted for this day. Instead of using black peppercorns, I used both red and green peppercorns to bring a little of the color of the season into the presentation. (Granted, it doesn’t “pop” with red and green, I know it’s there, and that’s enough for me). Instead of adding garlic powder to the seasoning rub, I inserted the garlic slivers directly into the meat.

This was my first attempt at a new recipe. As with most new recipes, there were a few mistakes. First, I bought a top sirloin beef roast on sale rather than a more expensive choice cut such as a rib roast. It was a little tougher than I had hoped. Secondly, I followed the original roasting timetable, pulling the roast from the oven when the internal temperature reached 135 degrees, then wrapped in foil and allowed the roast to rest 15 minutes prior to carving. The recipe promised that the roast’s internal temperature would continue to rise another 10 degrees while resting. While this is true for a tri-tip or steak, a thick hunk of roast beef does not continue to cook once pulled from the oven. For me, that was fine as I prefer my meat more to the medium-rare side. Hubby and Kiddo needed to eat the end cuts to get a medium piece of meat. I’ve adjusted the recipe to compensate for this mistake.

Cracked Peppercorn and Herb Rubbed Garlic Roast Beef
6 pounds Roast Beef, well trimmed
2 teaspoons Sea Salt
6 cloves of garlic, peeled and cut into slivers
1 Tablespoon Red Pepper Corn, coarsely cracked
1 Tablespoon Green Pepper Corn, coarsely cracked
1 tablespoon Italian Seasoning
1 teaspoon Mustard, Ground
1/2 Cup Beef Broth

About an hour before cooking, remove roast from refrigerator and rub salt all over meat. The salt will begin to break down the proteins of the meat and help make it more tender. Let roast rest on the counter.

Place both red and green peppercorns into a bag and seal shut. Using a rolling pin, mallet, heavy skillet or small hammer, crush peppercorns. Divide crushed peppercorns into two small containers and set aside until ready to use.

Preheat oven to 350°F.

Peel garlic cloves and slice into slivers. Using the tip of a sharp knife, cut slits into top and bottom of the roast, enough for the number of garlic slivers you are going to use. Push garlic sliver into each slit, pressing as far in as possible with the tip of your finger.

Line a shallow roasting pan or rimmed baking sheet with foil (for easy clean up) Place meat on V-rack and center on pan, leaner side up. Mix equal parts seasonings into small bowls with the peppercorn. Pour one bowl of peppercorn mixture over the top of the roast and spread out to coat the meat. Press and rub the seasonings over the roast. Turn roast over, fatter side up and repeat with remaining peppercorn mixture.

Roast, uncovered, for about 1 1/2 hours. Remove from oven, pour broth into the bottom of the pan and continue to roast until internal temperature reaches 145°F for medium-rare (1 3/4 to 2 1/4 hours) or 160°F for medium (2 1/4 to 2 3/4 hours). The broth will create steam in the oven, helping the roast to remain moist while cooking. Once desired temperature is reached, remove from oven. Cover with foil and let stand 15 minutes before carving.

If desired, make a gravy using the pan drippings to serve along side the roast.

Cracked Peppercorn Roast Beef (1)

Crack peppercorns, then divide into two small bowls.

Cracked Peppercorn Roast Beef (2)

Add seasoning to cracked peppercorns and blend.

Cracked Peppercorn Roast Beef (3)

Sprinkle one container of peppercorn/seasonings over roast. Rub into the meat, turn and repeat with remaining peppercorn/seasoning.

Cracked Peppercorn Roast Beef (4)

Remove from oven, tent with foil and allow roast to rest 15 minutes prior to carving.

Cracked Peppercorn Roast Beef (5)

If desired, while roast rests, create a gravy from the pan drippings. This goes well with garlic mashed potatoes and pan-seared dill broccoli.

Mom’s Chuck Roast Beef

This weekend Hubby and I are celebrating our 29th wedding anniversary. While we planned to go out for dinner on our actual anniversary, I wanted the entire weekend to be “special”. One of Hubby’s favorite meals is Roast Beef with roasted potatoes and baby peas. I thought a nice Italian Roast Beef Tenderloin with Mushroom Sauce would be perfect.

While at the market, I became extremely frustrated. The only roast of any kind in the meat counter was a small Chuck Roast. (Frustration at the grocery store is a rant for another day). While chuck is a good flavored cut of meat, it tends to be tough and isn’t good for much beyond pot roast. I put the roast into the shopping cart, vowing to “do my best” with what I had to work with – the Italian Roast Beef Tenderloin was out of the question.

My roast had a nice layer of fat on one side. I decided to roast the meat using a V-shaped roasting rack, keeping the fat side up to naturally baste the meat as the fat melted away. I knew wine in the bottom of the roasting dish would impart additional flavor while helping to keep the meat moist. Roasting uncovered would help to form a “crust” from the remaining layer of fat, giving yet another layer of flavor and texture to the finished meat. The final roast resembled a nice Prim Rib Roast, with a more intense flavor.

On a final note, I was reading an articular about “tenting” steaks by stacking the steaks on a cutting board and covering them with a large metal bowl. The bowl retained heat while creating a steam chamber to help keep the steaks moist. Hubby and I have taken to the Bowl Method for all meats that are grilled or roasted – it works wonders and is much easier than the old “Tenting” method.

Mom’s Chuck Roast Beef
1 Boneless Chuck Roast – 2-3 lbs
Salt to taste
Pepper to taste
Fine Garlic Powder to taste
1 White Onion
1/4 Cup Beef Broth
1/4 Cup Red Wine

Generously season roast with salt, pepper and fine garlic powder. Rub roast well on all sides, let rest at room temperature for 15-20 minutes to absorb the flavors of the rub.

Preheat oven to 425-degrees. Place a V-shaped roasting rack into a large glass casserole dish. Place roast into rack, fat side up.

Cut onion into large wedges and arrange in dish under the roast. Pour wine and beef broth into bottom of the dish.

Roast meat for 15 minutes uncovered. Reduce heat to 350 degrees. Continue to cook uncovered about 30-45 minutes longer. Roast should be medium-rare around edges, rare in center.

Remove from oven. Place a large metal bowl over roast and let rest 10-15 minutes.

Transfer roast to cutting board or large platter. Slice thin and serve.

Italian Roast Beef Tenderloin with Mushroom Sauce

I don’t know how some people do it – come up with delicious, beautifully photographed recipes day in and day out, week in and week out. My hat is off to each of you. In the fourteen months since giving birth to Rosemarie’s Kitchen, I’ve managed to write 305 postings (once published, this will be posting 306) – and that includes re-blogging, updates, rants and opinions, not just fresh new recipes. My head is always spinning with ideas, but I can’t seem to find the time to create, execute and document all those thoughts.

I cringe every time I say “life got in the way” – we all have lives to lead, with complications, blind intersections and, well – life with its beautiful, crazy interruptions. Right? Here it is, spring (at least in my part of the world) and already I’m looking back at all the “winter” dishes I never got around to preparing. Spicy chilies, big bowls of piping hot soups, stews that simmer all day. It’s time to think spring – one of my favorite times of the year, and yet I keep looking back, darn it!

Image result for image wall heaterImage result for image swamp coolerAs a kid, we seemed to have Roast Beef Dinners on a fairly regular bases during the winter. Part of that (I think) was because a big roast went a long way – there were always leftovers to help stretch of food budget. Warming the leftovers involved some creativity. You must remember, this was way back in the stone ages – you know, before the invention of micro ways. One of the most common ways to serve roast for a second seating was to slice it thin, put the meat into a large casserole dish, smother it with gravy (so the meat didn’t dry out too much) pop it into a hot oven to warm through and then serve it again with potatoes and peas. While I remember having Roast Beef at other times of the year, it was usually served most often in the winter. Again, this is just a theory, but I think having the oven warm the house was more energy-efficient than struggling to cool down the house in the summer. (Again, stone age – central heat and air wasn’t the “norm” – wall heaters and swamp coolers were the most common form of heat/ac in my neck of the woods).

As a farewell to winter, I’d like to share one of my favorite Roast Beef recipes. It’s not my mother’s style (I’m not sure Mom did much to the roast beef beyond a little salt and pepper). This Roast Beef recipe is kissed with Italian herbs and served with a wonderful mushroom sauce.

Italian Roast Beef Tenderloin 
1 Teaspoon Dried or 1 Tables spoon Fresh Oregano, leaves only
1 Teaspoon Dried or 1 Tablespoon Fresh Basil, leaves only finely chopped
1 Teaspoon Dried Thyme
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Fresh Ground Black Pepper
1 Tenderloin Roast Beef – 4 to 5 lbs, trimmed of excess fat

In a small bowl, prepare a dry rub mixing oregano, basil, thyme, garlic powder, salt and ground pepper. Rub roast well with herbs, let rest at room temperature for 15-20 minutes to absorb the flavors of the rub.

Preheat oven to 425-degrees. Heat olive oil in a heavy skillet. Sear meat on all sides until nicely browned and a crust appears.

Place meat on a roasting rack in a shallow pan. Cook uncovered for 40 minutes, turning once mid-way through roasting. (Roast should be medium-rare).

Remove from oven, tent and let rest for 10-15 minutes.

Serving option One: Remove from heat; blend in Dijon mustard and tomato paste. Slice roast and pour sauce over meat or serve on the side.

Serving option Two: Pour a little sauce in a large, rimmed serving platter. Place roast on top of sauce, garnish with chopped herbs and a few sprigs on the side. Then carve roast at the table, passing the sauce table-side in a nice large boat.

Mushroom Sauce
2 Tablespoons Olive Oil
2 Tablespoons Butter
6-8 Pearl Onions, sliced
2 Cloves Garlic, chopped
1 Cup Baby Portobello Mushrooms, Chopped
1 Cup Porcini Mushrooms, Chopped (or 2 cups Portobello Mushrooms)
1 Tablespoon Arrow Root
¼ Cup Cold Water
1 Can Beef Broth
1 Teaspoon Dijon Mustard
1 Teaspoon Tomato Paste

Melt butter with olive oil in a skillet, sauté onions, garlic and mushrooms until mushrooms are tender, about 8-10 minutes.

Whisk together Arrow Root and water, pour into mushroom mixture. Add beef broth and continue to cook until sauce thickens, about 2 minutes.

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Growing up, roast beef was always served with mashed potatoes and peas. No exceptions. Today, I like to mix things up by tossing some baby potatoes alongside the roast while it cooks in the oven. As for greens, peas are still nice, as are pan seared asparagus or glazed baby carrots. Whatever you like to add color, texture and beauty to your table.

Traveling Dinner Party – Part 6 – Red Meat Course

A great deal of debate went into this next post. We have reached the 6th, 4th or 3rd Course of the night, depending upon how many courses total are to be served. This is the 1st Entrée in both the ten and eight course supper; the main Entrée in a six-course dinner party.  It is the larger of the Entrée courses; typically meat, fish or foul is served with one or two vegetable selections. (The exception to serving a vegetable with the 1st Entrée would be if the 2nd Entrée is a vegetable only course). Rather than offer up a few meat; a few fish and a few foul recipes only to repeat meat, fish or foul again later, I’ve decided to break things up.

For Fish or Sea Food Ideas; please refer to Traveling Dinner Party – Part 4 – Fish Course. Any of the dishes NOT served during the Fish Course can be offered here as the 1st Entrée. If fish was served; this Entrée could be scallops or shrimp or visa versa.

So as to not overwhelm everyone (especially me); I’ve decided to limit myself to meat dishes here. (Later postings will offer foul and vegetable Entrée selections). In days gone by, venison or game were included as part of the meat selection. If you have access to such wonderful meats (I’m jealous!), feel free to offer them.

That said, let’s get to cooking. . .

This first recipe was chosen simply because it’s done in a slow cooker. At some point in the evening, people may need to dart off to start the next course. By utilizing a slow cooker; a lot of the work will be done ahead of time. (You could also consider a stew such as French Beef and Red Wine Stew on Garlic Mashed Potatoes or a more casual dish such as African Craved Beef Stew with Fries and Crusty Bread).

Balsamic Roast Beef
1 boneless roast beef (chuck or round roast, about 3 to 4 lbs)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use.

Suggested Vegetable: Olive-Oil Braised Red Onions with Bay Leaves

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While this might not be the best selection, it does make a fabulous presentation. It’s just a matter of timing and distance traveled between courses.

Lavender Marinated Grilled Rib-Eye with Tarragon Butter
Lavender Marinated Rib-Eye
1 teaspoon dried lavender (William-Sonoma)
1/2 teaspoon Kosher salt plus a pinch
2/3 cup Champagne vinegar
2/3 cup extra-virgin olive oil
1/2 teaspoon chopped fresh thyme
1 or 2 Turns Freshly ground black pepper
2 (1-1/2-inch-thick) bone-in rib-eye steaks (about 2 lb.)

Before making the marinade; the Champagne Vinegar needs to infuse with the Lavender. To accomplish this, simply crush the lavender with a pinch of salt, then add it to the vinegar. Allow the vinegar to steep for at least 5 or 6 hours. Once steeped; the vinegar will keep in the refrigerator up to a few weeks.

To make the marinade, whisk the lavender infused vinegar with olive oil, thyme, remaining salt and a little fresh ground pepper.

Reserve some of the marinade for basting. Place steaks in a non-reactive baking dish or zip-lock bag. Pour remaining marinate over the steaks, refrigerate and let marinate over night.

Tarragon Butter
½ cup (1 stick) Butter, softened
1 Tablespoon Dijon-style mustard
1 Tablespoon Worcestershire sauce
2 teaspoons garlic blanched, pressed or minced (3-4 cloves)
1 Tablespoon fresh tarragon, minced

Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients.

Roll butter into a cylinder in parchment paper or plastic wrap. Store in the refrigerator or freezer until ready to use. Butter will keep for several days in the refrigerator or several weeks in the freezer.

When ready to use, remove from refrigerator or freezer. Slice as needed into thin rounds (2 or 3 per steak depending upon size). Set aside until ready to use; refrigerate or freeze remaining butter for another use.

When ready to grill, remove steaks from the refrigerator. Pat dry and season with additional salt and pepper, if desired. Allow steaks to come to room temperature before grilling. If salting, let steaks rest on the counter at least an hour for the salt to do its thing and the meat to re-absorb its own juices.

Build a fire in the grill for both direct and indirect grilling. Once coals are hot in the chimney starter, bank them to one side of the grill.

Grill the steaks over the hottest part of the grill, rotating them occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.

Move the steak to the cooler part of the grill, cover, and cook, basting occasionally with the reserved marinade, and grill for about 8 to 12 minutes for medium rare.

Remove steaks to carving board, top with butter and tent to keep warm. Let rest 5 to 10 minutes before serving.

To serve, cut into strips, fan out on a serving platter and pour any juices and melted butter that may have accumulated over steaks.

Serving Suggestion: Baked potato topped with Tarragon Butter, if desired.

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The Chimichurri Sauce can be made a head of time, and the Flat Iron Steaks take no time at all to grill up, making this well suited for the evening. Guests can gather around the grill, visit and sip a nice wine while the steaks cooked.

Grilled Flat Iron Steak with Chimichurri Sauce
Steaks:
2 Flat Iron Steak, about 1 1/2 – 2 pounds each
2 Tablespoons Montreal Steak Seasoning

Chimichurri Sauce:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 Tablespoons minced garlic
3 Tablespoon fresh lemon juice
2 Teaspoons red wine vinegar
½ Teaspoon Cayenne Pepper
1 teaspoon ground cumin
1/2 cup olive oil

Remove steaks from refrigerator 1 hour before grilling. Rub with steak seasoning and allow to come to room temperature.

Wash cilantro leaves and parsley leaves and dry with paper towel. In a food processor fitted with a metal blade, finely chop the cilantro, parsley, and garlic. Transfer cilantro mixture to a bowl.
Add lemon juice, red wine vinegar and seasonings. Stir to combine.

Add olive oil and whisk until well-blended. Let Chimichurri sit at least 30 minutes for flavors to marry.

To grill steaks, build a nice medium-heat fire. Place steaks on the grill at an angle. After about 3-4 minutes, there should be nice grill marks. Turn steaks at a 45-degree angle and continue to grill for about 3 more minutes.

Turn steaks over, again at an angle, for about 3 minutes. Once marks are achieved, turn at a 45-degree angle and continue to grill for about 3 more minutes.

Remove steaks from grill, tent to keep warm and allow to rest for 5 minutes. To serve, cut into thin slices across the grain. Spoon sauce over steaks and serve.

Suggested Vegetable: Summer Squash Medley Sautéed with Garlic-Dill Weed

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If this recipe looks familiar; it was featured as part of my Mother’s Day Menu 2 back in May. Steak Oscar is one of my all-time favorites simply because I adore Filet Mignon, grilled shrimp and asparagus – what’s not to love? Steak Oscar contains all these, and a lovely Tarragon Hollandaise sauce as an added bonus! Truth be told, for a moveable feast, this might be a bit much to pull off, but hey – it’s worth a look at least.

steak oscarSteak Oscar
Tarragon Hollandaise
3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.

Steak:
Kosher salt and freshly ground black pepper
Four 2-inch-thick Filet Mignon (about 6 ounces each)
1 tablespoon butter
1 tablespoon olive oil

Generously salt and pepper both sides of the steaks.

Preheat the oven to 450 degrees F.

Heat an oven-proof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.

NOTE: We plan to grill the steaks on the barbecue.  Since the menfolk will be doing the cooking, I wanted to give them a cooking method they were most familiar with – and my hubby is a grilling master.

Roasted Asparagus:
12 medium-sized asparagus, ends trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.

Shrimp
2 tablespoons butter
12 jumbo Prawns(16- to 20-count), shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.

To Assemble the Steak Oscar: Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sautéed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

Suggested Vegetable: Boiled Baby New Potatoes.

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These are just a few suggestions if serving beef as an Entrée. If nothing else, I hope I have somehow inspired you to reach new heights.

If your theme is childhood memories, this would be a good time to grill up some burgers and fries.

No matter what, have fun! It’s a party, after all.

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Happy cooking.  If you “like” what you see, please let me know. Comments and suggestions are always welcome.