As mentioned previously, it was Garrick's and my turn to host Thursday night dinner with Megan and Caleb, and I planned on making a chilled cucumber watermelon soup, pan-broiled steak with bearnaise sauce, potato balls sauteed in butter, and green beans. And that's what I did. It was SO GOOD. They particularly enjoyed the potatoes and steak. I think I remember hearing something like "This is the best steak I've ever had." You know, something like that. I get such a good ego boost when I cook for them.
By the way, this is Megan and Caleb:
Okay, back to the food.
Cucumber Watermelon Soup
1 cucumber, peeled, de-seeded, and chopped
5 cups seedless watermelon, cut into chunks
1 Tbsp lime juice
2 Tbsp fresh mint, chopped
pinch of salt
1. Blend all ingredients together until smooth. Correct seasoning. Optional: strain soup through a fine sieve. I did this because I wanted to make sure there weren't any seeds. Chill for several hours.
Now on to the main course!
For the steak, I created my own marinade with oil, red wine vinegar, white wine vinegar, dry white wine, soy sauce, worchestershire sauce, Mrs. Dash, minced garlic, minced dried onion, and seasoned pepper. Then I marinated the steak (I used sirloin) for about 4 hours.
To cook the steak, put 1 Tbsp butter and 1 Tbsp oil in a skillet, and cook the steaks for 4-5 minutes per side.
From Mastering the Art of French Cooking
1/4 cup wine vinegar
1/4 cup dry white wine
1 Tbsp minced shallots
1/2 Tbsp dried tarragon (I used thyme)
pinch of salt and pepper
3 egg yolks
2 Tbsp cold butter
1/2 to 2/3 cup melted butter
1. Boil the vinegar, wine, shallots, herbs, and seasonings over moderate heat until the liquid has reduced to 2 tablespoons. Let it cool.
2. Beat the egg yolks until thick. Strain in the vinegar mixture and beat. Add 1 tablespoon of cold butter and thicken the egg yolks in a double boiler (a heat-proof boil set over a pan of 1/2 inch of barely simmering water). Beat in the other tablespoon of cold butter, then the melted butter by droplets. Correct seasoning. Serve in a warmed gravy boat.
For the potatoes:
Peel 2 russet potatoes per person, and use a melon baller to cut balls out from it. Melt 1 1/2 tablespoons of butter in 1 1/2 tablespoons of oil in a skillet over medium heat. Put potatoes in skillet, and leave them for 2 minutes. Shake the pan to turn the potatoes, and leave another 2 minutes. Continue doing this for the next 4-5 minutes. Add salt and pepper, and shake the pan to cover the potatoes. Reduce the heat, cover, and cook for 15 minutes, stirring occasionally.
For the green beans, I just steamed them, shocked them in cold water to stop the cooking, then threw some butter in the still warm pan, and sauteed 1 tablespoon of shallots until opaque, then threw the beans back in and stir to coat in butter and shallots.
Dinner was delicious, if I do say so myself. And so was dessert!
Megan and Caleb brought a delicious peach and strawberry crisp.
While we ate dessert, we watched Cinderella Man. It was a great night. We have to skip next Thursday because Megan and Caleb will be at a family reunion, but I'm looking forward to the next one, when we will be bringing dessert.