Since the ears of corn were on special at the local market, I went for it with great vigor. They were offering the corn for 10 ears for $3.00, which is quite the bargain around these parts. Knowing we couldn't eat it all at once, I cooked the rest of the corn, cut it off the cob, and stored in freezer bags so that I can use them later on in corn chowder.
I chose the two youngest ears of corn for us to have with our dinner, which in my opinion, are the sweetest and most tender. Honestly, sometimes I can even eat it raw. Yes, it's that good. It's especially good when slathered in butter and sprinkled with a premix of salt and African Bird Pepper, which really gives the corn a major kick.
As usual, I fired up the charcoal grill and when the coals were just right, I threw those bad boys on the grill. I cooked each filet approximately 4-5 minutes on each side for a perfect medium rare.
While the steaks were cooking, I made the Spinach Rockefeller which was ready at the time the steaks were ready. The recipe follows:
Spinach Rockefeller Snooty's Way:
Ingredients:
1 large bag of baby spinach, pre-washed
2 cloves of garlic, minced
1/4 cup of green onion, finely diced
1/2 cup freshly grated Parmesan cheese
1 pinch of dried thyme
salt and pepper, to taste
Directions:
1. Toss the first four ingredients into a saute pan over medium low heat for 8 to 10 minutes.
2. Add the thyme and salt and pepper, to taste.
3. When topping the steak with the spinach mixture, sprinkle a little more Parmesan over the top and serve.
This is a really quick, easy, yet elegant dinner. Enjoy!
Upside Down Apple Pie
1 day ago
2 comments:
The Rockefeller topping sounds excellent for the steak!
Oh my god, that steak shot makes my mouth water.
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