It's Sunday - Time To Talk Food

Seems there is a theme developing here where on Sunday I talk a lot about food.  The past couple of Sundays have visited a Brew Master Dinner last fall and then the wonderful birthday dinner at Brooklyn's.  Today it is visiting last night's dinner party and yes, the grill was front and center to cook the wonderful Rib eye Steaks.

They are a great cut of meat to begin with and so all it took was some olive oil and some Montreal Steak spice and that's it.  Just over 4 minutes on each side = perfection.  Sadly, two guests are of the mind set that steaks need to be cooked to within an inch of their lives.  To see such a beautiful cut of meat reduced to char-ruins is a crime.  But even worse is to see them eat it like a Hoover vacuum cleaner, barely taking time to taste it.  No, me thinks we will not be including them in future grilling adventures.  I was wondering why it had been 6 months since seeing them, but now I know.

Deviled Eggs are something that I just love and never seems to know what the word leftover means.  Here is the platter of a dozen eggs, thus 24 halves.  Yup, all gone by end of dinner.  My friend Jodie shared that to get the yokes more centered you take the dozen eggs and flip them over for an hour or more before cooking.  Well, it may say that in the deviled egg cookbook she has, but it did not seem to work that well for me.  But, hey the paprika sure makes the eggs pop.  Oh and yes, that is Gumby and Pokey S&P shakers off to the right.  A gift from Damon.  They make me smile every time I look at them.

Here is a picture of the Green Bean salad with heirloom tomatoes marinated in a Balsamic vinaigrette dressing.  Feta cheese is added just before serving.  As you can see a cocktail is ready to be enjoyed and yes, horseradish is ready to go on the table along with some bacon jam to be used on the steaks.  OK, so what is bacon jam, actually called Skillet Bacon Spread - was created by a food truck operator here in Seattle and is so versatile to use with different foods.  Here is what a jar looks like:

Last Christmas I got a jar for Markie, Jodie & Rob plus one for myself.  I really enjoy it and Rob made an appetizer with it once.  The imagination can only help create new creations and uses.  I have a feeling when Damon gets to try it I will have to be getting more to have on hand.  He loves bacon.  But then, who doesn't.  It is just one of those basic food groups people enjoy like coffee and chocolate.

Back to the dinner and here is the table set quite casual with a bottle of Merlot Markie had brought over last time and we never got to plus the deviled eggs and salad.  Simple and clean and most important carb-free.  OK, so a few carbs in the wine. 

I was able to quickly snag this picture of the first two steaks in off the grill - that would be for me and Markie - as he plates his.  As noted above, the others lived to die a painful death on the grill for a while longer.  Live and learn.  Overall, a wonderful dinner and it is going to be fun using the grill this summer and discovering all the varied uses and options.  Thank you again Rob for assembling it last weekend.