NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
"Every adult needs a child to teach; it's the way adults learn." ~ FRANK A. CLARK
To celebrate both my husband's return to Wednesday night dinners after his Lenten obligations were over and the beautiful spring day we grilled steaks for the first time this year. I couldn't resist sharing this adorable photo... love how the expression of our granddaughter matches that of her uncle!
RECIPE OF THE WEEK
Ribeyes were on sale last week so that was the winning steak to grill. I found the marinade online at allrecipes.com and the recipe for Ruth's Chris Steak House Blue Cheese Crust at keyingredient.com.
MARINATED STEAKS with RUTH'S CHRIS BLUE CHEESE CRUST
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 3 tablespoons minced garlic
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Mix ingredients, pour into shallow dish large enough to hold steaks. Add steaks, pierce with fork and turn to coat. Cover and marinate in the refrigerator at least two hours, up to two days, turning occasionally. Grill to desired doneness and discard leftover marinade.
RUTH'S CHRIS STEAK HOUSE BLUE CHEESE CRUST
- 1/4 pound blue cheese crumbles
- 1/2 cup Japanese Panko bread crumbs
- 2 tablespoons heavy cream
Combine cheese, bread crumbs and cream in mixing bowl. Mix well, cover and refrigerate up to 4 days. Remove from refrigerator 30 minutes prior to use.
Spread 2 tablespoons of mixture on top of your favorite cooked steak. Place under broiler for approximately 1 1/2 minutes, or until crust is golden brown. Serve immediately.