Tuesday, September 22, 2009

Ribeyes and Raviolis

No, not together, silly!  (Well, actually, that could be a tasty combination.... Hmmm...)

Sunday night's southwestern inspired steak dinner was delicious. Mark has perfected his meat-searing technique and I am reaping all the benefits.

Event I: Sunday Dinner with the Hubby and HBO
(Curbed is back! Bored to Death is funny! And we've got Mad Men and Entourage to boot! What are we going to do with all this tv? Why is everything good on Sunday night???)

Grilled Ribeye Steaks
Black Beans
Rajas con queso asadero

Ribeye Steaks
Black Pepper
Coarse Sea Salt
1 can black beans
2 tbsp sour cream
1 tbsp olive oil
3 Hatch chiles
1/2 cup monterrey jack cheese

For the Steaks:
Take meat out of refrigerator 30 minutes before grilling. Heat grill on high to about 450 degrees... or higher for a seared-medium rare or rare. Rub with fresh ground black pepper and coarse sea salt just before grilling. Grill 6 mins a side or until desired doneness. Allow to rest 5-10 minutes before serving.

For the Black Beans:
Heat canned beans on low until warm. Stir in 2 tbsp sour cream. Cover and keep warm until serving. 

For the Rajas con queso asadero:
Option 1: Cut peppers into long strips. Toss in olive oil and wrap in foil. Grill 15 minutes or until soft. Open package and sprinkle with cheese. Place back on grill for 2-3 more minutes, or until cheese is melted. 
Option 2: Cut peppers into long strips. Over medium-high, Heat oil in a small skillet (cast iron works well). Add peppers and saute until soft, stirring occasionally. Sprinkle with cheese and continue to cook until cheese is melted. 

Event II: Yummy Fall Dinner for Two

Ravioli with Apples and Walnuts (from Real Simple Magazine)
Spinach Salad with Homemade Catalina Dressing

Ravioli Ingredients:
1 pkg store-bought ravioli, fresh or frozen
2 tbsp extra virgin olive oil
1/2 c walnut halves, roughly chopped
1 apple (they suggest gala or braeburn, I used honeycrisp), cut into matchsticks
1/4 cup chopped flat leaf parsley (I realized I forgot this, so I used celery leaves instead)
2 tbsp butter (my addition... I felt it would be too dry without a little butter)
1/4 c parmesan reggiano, grated
Kosher salt
Black Pepper

Cook ravioli according to package directions.

In large skillet, heat oil over medium heat. Add walnuts and cook 4-5 minutes, or until toasted. Add apples and parsley. Stir to combine. Add butter and stir gently until melted. Sprinkle with kosher salt and fresh ground pepper. Serve sauce on top of ravioli. Sprinkle with parmesan and more black pepper.

Spinach Salad with Homemade Catalina Dressing:
3 cups fresh baby spinach
1/2 cup cherry or grape tomatoes
1 tbsp ketchup
2 tbsp  whole grain mustard
2 tbsp lime juice
2 tbsp balsamic vinegar
1/3 cup olive oil
1/4 cup shredded colby jack cheese or cheddar

Divide spinach and tomatoes into serving bowls. In a small bowl, whisk together ketchup, mustard, lime juice, vinegar, and oil. Drizzle over spinach and tomatoes; sprinkle with cheese. 

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