Thursday, July 7, 2011

The Best Meal Ever

It probably wasn't the prettiest, or the most delicious, or the most gourmet dinner. But, it was the best. For the first time in 6 months (which is REALLY long for us), my family was all here. This is just the sweetest time to me. No matter how "old" we get, my older sister will always be my "sissy" or my "say say". And, when we are in the house we grew up in, we immediately go back to acting like we are in high school. I'm sure my parents love it!! Times do change some though. These days, we watch our girls run off and play with each other, soaking up all the time they have together. And, we all sit around and enjoy the sweet smiles and laughs of my sister's baby. After having family portraits taken by a great photographer, Paige Miller, I wanted to cook the fam an easy, delicious dinner out by the pool. We enjoyed a wonderful family dinner with some great wine and just maybe a few Skinny Girl Margaritas ;) Family time is such a gift......... Enjoy :)

Grilled Beef Tenderloin
Grilled Vegetables with Lemon and Herb Dressing
Smashed Baby Rosemary & Garlic Potatoes

Grilled Beef Tenderloin

Olive Oil
Kosher Salt
Beef Tenderloin
1 tablespoon dried thyme leaves

Preheat grill to medium high heat.

Take the tenderloin out of the fridge and let it sit for 25 minutes. Rub olive oil all over the tenderloin. Then rub the kosher salt, pepper, and herbs all over.

Grill until very browned on all sides. Then move to a cooler part of the grill (non direct heat), cover, and cook for 20-25 minutes for medium rare (125-130 degrees).

Remove from heat and tent lightly with foil on a cooking board for 10 minutes. Slice and serve over mixed greens.

Grilled Vegetables with Lemon and Herb Dressing

1 eggplant; cut into rounds
1 zucchini; sliced thick
1 squash; sliced thick
1 red onion; sliced thick
1 bunch green onions
4 roma tomatoes; cut in half
2 fennel bulbs; sliced thick
2 red peppers; cut in half
2 yellow peppers; cut in half

Dressing :

1/4 cup fresh lemon juice
2 cloves garlic; smashed
Kosher Salt
1/2 teaspoon red pepper flakes
2 teaspoons anchovy paste
Olive Oil
Italian Parsley; chopped

Put all ingredients, except the olive oil and parsley, into a blender. Mix well. Drizzle in the olive oil. Stir in the parsley.

Heat a grill ( or grill pan) to medium high heat. Brush all the veggies with olive oil and sprinkle lightly with salt and pepper. Put all the veggies on the grill and cook for about 8-10 minutes, or until tender and lightly charred. Remove and cut the peppers into a very large dice. Place all veggies on a platter and drizzle with dressing.

Smashed Baby Herb & Garlic Potatoes

2 pounds baby potatoes
2 tablespoons olive oil
2 tablespoons fresh rosemary; minced
4 garlic cloves, minced
1/4 cup grated parmesan
Kosher Salt & Pepper

Heat a large pot of water to a soft boil. Add potatoes and boil until just tender. Drain. Lightly smash each potato with a fork or your fingers.

In a saute pan over medium heat, add the olive oil, garlic, and herbs. Cook for 3-4 minutes. Add the potatoes and gently stir to coat with the herbs and garlic. Season with salt and pepper. Sprinkle with parmesan.

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