Suppers in Steamy

Friday night -

New York Strips - seasoned and grilled!

Beet, Goat Cheese, Bacon and Arugula Salad with Balsamic Honey Reduction (Based on the delicious stack I enjoyed at Tables!)

2lbs beets

olive oil

head of garlic

fresh thyme

2 golden tomatoes

8 oz goat cheese

1 lb arugula

1 cup balsamic vinegar

1/2 cup honey
roasted garlic from beets

thyme



Roasted Beets

Peel beets. Place in oven proof container and sprinkle with olive oil, thyme, whole head of roasted garlic and olive oil. Roast at 350 until tender (yields to inserted paring knife)



Balsamic Honey Reduction

1 cup Balsamic vinegar

1/2 cup Honey

4 cloves of Roasted garlic

2 stalks thyme

s&p


Place in saucepan over high heat, bring to boil and simmer until reduced to syrup.



To assemble

Place arugula on platter.

Sliced roasted beets and layer ontop of arugula with sliced tomatoes. Sprinkle goat cheese ontop.

Drizzle with balsamic honey reduction. Sprinkle crumbled bacon ontop (optional)




Grilled Corn with Chipotle Lime Butter
1/2 stick butter

3 tbs dried chiptolet powder

juice of 1 lime

salt n pepper

6 corn



mix butter with butter, chipotle, and lime juice, sn p

Brush butter on corn. Grill on high until brown
Pineapple Ginger Vodka Fizzes - I defer to Lucy on those! Yummy!



Saturday Breakfast
Spinach Scrambled Eggs

I added 2 big handfuls of julienned spinach, 2 tbsp chopped flat leaf parsley and salt and pepper. If you cook scrambled eggs slowly over low heat they will be really creamy!

Farmhouse potatoes with potatoes, onions, beets, and chipolte
Microwave 2 large russet potatoes until just cooked (about 10 mins). Cut into 1 inch chunks.
Chop 2 onions and saute in olive oil until soft and transluscent, add potatoes, roasted beets (left over from Friday night) and season with chipotle chili powder, salt and pepper. Toss together til heated through and a little crispy.

Fresh fruit salad - c'mon - you got that!!!

Saturday Dinner
Grilled New Zealand Salmon with Cantaloupe Clementine Salsa

Salsa
1/2 canteloupe, finely diced -1/2 inch cube
4 clementines, peeled and segmented (canned mandarins ok in a pinch but not the same flavor)
1 jalepeno
4 tbs chopped mint
2 tbs white wine vinegar
salt and pepper
Juice of one lime
1 tbs olive oil.

Toss all ingredients together and serve with Salmon

Blue Potato Salad with Whole Grain Mustard
2 lbs blue/purple potatoes
Scrub skins and cook by brining to boil and boiling until tender (about 10 minutes)

In a large serving bowl put
1/2 cup whole grain mustard (Pommeray is what we had in Steamy)
1/4 cup white wine vinegar
2 tsp minced garlic
4 tbsp chopped chives (or green onions)
1/2 cup olive oil

Mix together.
Drain potatoes and place in bowl with dressing, stir using spoon to break up potatoes so they absorb the dressing while hot. Serve hot, warm or at room temp!

Chunky Green Salad
Fresh salad greens
Cucumber,Tomato, Red pepper all chopped into chunks
Toss with olive oil, lemon and salt and pepper.

Cherry Pie a la mode - A gorgeous Pie made by Sharon and Daphne! They used Pie Cherries from Lucy's garden. I think the secret ingredient addition of Amaretto instead of almond extract was sheer brilliance!!!!

Bookcliff Vineyards Viogner - a Colorado Wine that rocks!!! You can buy at Grape Expectations - don't be scared!