Saturday, March 8, 2008

The Last Supper

Just a few days before they leave for their 3-year missions trip to South Africa, we had the pleasure of having our dearest friends, the Logans – Kevin, Holly, Emily & Katie – join us for dinner at our home last Saturday. As in the past times, it was a joy to have them, but this particular Saturday was somewhat a bittersweet time, at least for me, knowing that we’re going to be missing these people who we’ve come to consider not just as friends, but as family.
Before I go all mushy here……….Needless to say, I wanted a special dinner for them. Alas, it was not so hard to think of what to cook because I know that both Kevin and Holly are smitten (haha!) with my hubby’s steak – the “Joe-steak” as Holly has called it to be. (Actually, Holly DID request the Joe-steak..)

So off I went to the grocery on Saturday, carefully picking out the most beautiful pieces of rib-eye steaks that I could find. Then, I made it a point to season the steak hours before grilling them, to make sure that the meat has marinated well in the spices. The rub that I used was one that my hubby mixed together himself, inspired by Emeril’s Southwest seasoning. His twist was to add about 1/4 cup of dark brown sugar to the mixture.

What goes well with steak? I bet 90% of those who are asked with this question will say “potatoes”. Well , while at the grocery, I got attracted to a bag of fingerling potatoes. They’re finger-sized/shaped potatoes - hence the name - in different colors (some gold, some red, some purple). Fingerling potatoes to me, are tastier, sweeter – pricier, but definitely worth it. And so, I grabbed that.

And then to accompany the potatoes, I also got some pencil asparagus – to be roasted, as well.

Because the steak is already flavorful as it is, both the potatoes and the asparagus need not be complicated. So I decided to do another Emeril-inspired recipe – this one I saw him do during his tv show, The Essence of Emeril. It looked so good and was very easy to do so I remembered this particular recipe very well.

The potatoes are just seasoned with a mixture of fresh herbs - sage, rosemary and thyme - then blanched, sautéed and roasted. The roasting part was my twist to the recipe, as I thought the potatoes would come out better that way.

As for the asparagus, they were sautéed in walnut oil and then roasted and garnished with toasted walnuts, of course. Again, the roasting part was my twist. Can you imagine the smell of my house as I was roasting both the potatoes and asparagus? Hmmmnn… so good!

Then ,there's one more item to the menu –Insalata Caprese (Caprese salad). This is yet another simple but very good dish. The key to this is to use fresh mozzarella (not the processed kind) and use a good extra virgin olive oil. Also, I used a mixture of tomato for different shapes – vine-riped and cherry tomatoes. A little lemon juice, salt and pepper and a chiffonade of basil leaves and …. voila!! A real pretty and yummy appetizer!

For dessert, I did a simple one - some Hazelnut-Chocolate Chip cookies from Giada de Laurentiis’ recipe (I love her!). The cookies, I would say, wasn’t as attractive looking as I would have liked them to be – but do not be deceived! They sure tasted delicious. The only change I made to the recipe was by using ½ semi-sweet and ½ bittersweet Ghirardelli chocolate chips (because I thought I had enough semi-sweet chocolate in my pantry).

It was a joy preparing this meal for our friends. As the saying goes, “ the way to a man’s (i.e. friends’) heart is through their stomach”. So, I hope this meal was good enough to remember us by! :oD

Love you guys, God bless you and the Joe-steak will be waiting for you when you get back here in 3 years! PROMISE!

1 comment:

Logans said...

It was as good as expected and one we will miss. I'll have to suffer 3 years until we get our next one! Who will I miss more? The Joe(and Jescel) or the Steak?? JK!!