While people in other parts of the country are enduring all kids of winter weather, we've been battered by Santa Ana winds and temperatures in the 80s. These winds dry out everything in their path and fan wildfires all over Southern California, topping off at 70 mph. It seems impossible to drink enough water, slather on enough moisturizer, or wear enough lip balm. People with allergies are just plain miserable. Santa Ana winds blow in from the desert and normally last about 3 days. We're really hoping the the wind will slow and the temperatures will drop but it looks like these conditions are forecast through Sunday.
Instead of heating up the kitchen, John grilled these steaks outside. They were really good and allowing them to sit with the seasoning let the flavors soak into the meat.
Two hours before you're ready to grill the steaks, take them out of the refrigerator, set them on a platter and sprinkle one side with Salt and Pepper.
Make a paste with:
4 cloves Garlic, minced
1 teaspoon Shallot Pepper
2 Tablespoons Rosemary Infused Olive Oil
Turn the steaks over and spread paste evenly over them.
Let them sit and allow to come to room temperature.
Grill over medium-high flame for 5 minutes on each side, then move off flame and continue to grill for up to 15 minutes - depending on desired level of doneness.
Sauteed Green Beans with Mushrooms and Almonds
Clean 1 pound fresh Green Beans and place them in a large skillet.
Cover with water and sprinkle with Salt.
Bring to a boil and cook for about 10 minutes until softened.
Strain Green Beans and set aside.
Rinse and dry skillet and return to stove.
Return skillet to stove.
Over medium heat, saute:
Over medium heat, saute:
2 Tablespoons Butter
1 Shallot, minced
1 pint White Mushrooms, sliced
When Shallot and Mushrooms have softened, stir in 1 Tablespoon White Sherry.
Return Green Beans to pan.
Stir until Green Beans are warmed through.
Add Salt & Pepper, to taste.
Sprinkle with Toasted Almonds.
Peel and cube 3 - 4 medium Russet Potatoes.
Place them in a medium saucepan and cover with water.
Add about 1 teaspoon of Salt to the water and boil for 15 - 20 minutes over medium-high heat until the Potatoes can be easily pierced with a fork.
Turn off heat.
Strain Potatoes and return to pan.
Add 1/4 cup Butter.
1/2 cup Sour Cream.
Salt and Pepper, to taste.
Mash with a Potato Masher until they reach the desired consistency.
|Super cute tabby in the Degas House garden, New Orleans|