Buffalo Rib-Eye

A while ago, I said that tonight we would have some red meat – Buffalo to be exact. And so we did! To the left, is a photo of –

Grilled Buffalo Rib-Eye with Roasted Herbal Squash

Serves: 2

2 Buffalo Rib-Eye Steaks
1 t Greek Oregano, fresh and crumbled
2 t German Thyme, fresh
1/4 c Olive Oil
Salt and Pepper to taste

Mix the herbs and the olive oil. Blend with a submersible blender. Place the Rib-Eyes in a ziplock bag and pour the marinade over the steaks. Refrigerate for at least 1 hour, turning twice.

Heat the grill to 275 degrees F.
Place the rib-eyes on the grill and cook for 6 minutes on each side for a medium-rare steak. Serve with the roasted vegetables.

Grilled Herbal Squash

1/4 c Olive Oil
2 t Tarragon, fresh and chopped fine
1 t Greek Oregano, fresh and chopped fine
3 cloves Garlic, diced
Salt and Pepper to taste
1 med Summer squash, cut in half lengthwise and seeds scooped out
1 med Zucchini squash, cut in half lengthwise
2 Cherry Tomatoes, cut in half

Blend the olive oil and the herbs in a measuring cup. Place in a shallow dish. Immerse the squash in the herbal mixture and fully coat. Let marinate for 1 hour.

Place on the hot grill with the Rib-Eye steaks, cut surface down. Cook for 6 minutes and turn the squashes over. Fill the scooped out summer squash with 2 of the tomato pieces and some of the herbed olive oil and garlic. Cook for another 6 minutes. Remove from the grill and plate immediately. Enjoy!

Chocolate Hazelnut Toffee Bar

1 cup of butter room temp
1 cup of brown sugar
1 T vanilla
blend in food processor [or mixer]
1 egg yolk
1 cup flour

Press the dough into a rectangle shape either in a square baking dish or as I did on parchment paper lined cookie sheet.
Bake 25 min at 325 F until golden edges and slight indentation in center. cool

Ganache Frosting
Melt 10 ounces of bittersweet chocolate in 1/4 c milk – I used a quart glass measuring cup ->2 minutes in microwave.
Stir and pour over cookie bar spreading to cover

Top with 1/2 cup chopped toasted hazelnuts – pressing them into the chocolate.
Cut into 1 inch squares.

In this heat – refrigerate them after cooling


Rosé Gelatin Dessert

Serves: 4

2 cups Rosé wine
1/4 cup sugar, to taste
1 1-to-2-inch length of cinnamon stick
Zest of 1 orange, with as little pith as you can manage
5 peppercorns
2 envelopes gelatin
2 tablespoons lemon juice
3 white or yellow peaches or nectarines, each sliced into 16 wedges.

1. In a nonreactive saucepan, add 1½ cups of the wine, along with the sugar, cinnamon, orange zest and peppercorns. Bring to a boil, then immediately turn off the heat and cover the pan.

2. After 20 minutes, pour the remaining wine into a medium mixing bowl and sprinkle the gelatin over it. Let sit for 3 minutes. Strain the spiced wine into the bowl and stir well for 2 or 3 minutes, until the gelatin is entirely dissolved. Place the bowl inside a larger bowl containing ice water, or put in the refrigerator.

3. When the gelatin is as thick as the white of an egg, 30 to 45 minutes later, put the lemon juice in a wide-bottomed bowl and add the sliced peaches, stirring as you go to coat the peaches with the juice. With a slotted spoon, transfer the peaches to the bowl of gelatin and fold them in gently. Divide the gelatin and peaches into 4 wineglasses, cover each with plastic wrap and refrigerate for 3 or more hours.


So there you have some more recipes to try. These are very good! We had our dinner with a 1979 Anderson Valley Cabernet Sauvignon. (Robin did a super great job with this wine!) Try them and enjoy. Cheers!