Serendipitous Late Summer Grilled Dinner...

R

richard-in-cincy

Well-known member
I just love it when things just come together so exquisitely. The chow here is usually OK, but sometimes, I just pull a dinner out of the air and it blows me away.

Tonight was one of those nights.

I gathered basil to make classic pesto, was low on pignoli and subbed with half pistachios. Oh my! Pistachio Pesto is now the house recipe.

I grilled some squash and eggplant and was about to drizzle them with some chopped garlic and olive oil when I saw the rosemary and made a garlic rosemary compound butter that just totally put the kiss of Tuscany on the grilled veggies.

Rosemary-Garlic Compound Butter

1 6-inch sprig rosemary

1 stick butter

2 strips lemon peel

1 anchovy

1 tsp. freshly ground pepper

1/4 tsp. sea salt

dash of Worcestershire

pinch of cayenne

2 tbls. olive oil

4 cloves garlic

Strip the rosemary off the stem, combine with the remaining ingredients, and give it a whirl in the food processor to combine.

I finished the dinner off with grilled thick t-bone steaks and topped them off with some of the rosemary garlic butter.

Plated the steaks with grilled veggies and penne tossed with the fresh pistachio pesto, then garnished the plate with the sugar bomb tiny cherry tomatoes from the garden.

Served with a nice Paso Robles Cabernet and it just all went together into a blissful end of the day dinner.

 
Now I'm hungry, & it's not even close 2 lunch time yet! Yr menu sounds YUM--what was 4 dessert?

 
Nice! I can hear the crickets chirping and see the fireflys flitting in the garden.

I had to whip together a quick dessert for Sunday evening drop-in guests and ended up with a lovely mixed fruit crisp. the dinner that night was sauerbraten, so we had some leftover ginger snaps, and I crumbled some of those up to put into the crisp topping. My oh My, it was such a nice addition that I'll be doing that again.

 
I wish I could say the same...

but yesterday I made one of the worst dinners ever!

Turkey tenders - had never bought them, will never get close to them again.

tenders, they sure jest.

Our dinner built character, that's about it. IN case you are wondering, I grilled the sorry things.

 
Ok, so your second cookbook (after the European pastry one) should be called

The Kiss of Tuscany. smileys/smile.gif

 
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