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Richard in Cincy

Serendipitous Late Summer Grilled Dinner...

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Joined: Dec 12, 2005

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Posted to Thread #18945 at 8:25 pm on Sep 6, 2010

I just love it when things just come together so exquisitely. The chow here is usually OK, but sometimes, I just pull a dinner out of the air and it blows me away.

Tonight was one of those nights.

I gathered basil to make classic pesto, was low on pignoli and subbed with half pistachios. Oh my! Pistachio Pesto is now the house recipe.

I grilled some squash and eggplant and was about to drizzle them with some chopped garlic and olive oil when I saw the rosemary and made a garlic rosemary compound butter that just totally put the kiss of Tuscany on the grilled veggies.

Rosemary-Garlic Compound Butter

1 6-inch sprig rosemary
1 stick butter
2 strips lemon peel
1 anchovy
1 tsp. freshly ground pepper
1/4 tsp. sea salt
dash of Worcestershire
pinch of cayenne
2 tbls. olive oil
4 cloves garlic

Strip the rosemary off the stem, combine with the remaining ingredients, and give it a whirl in the food processor to combine.

I finished the dinner off with grilled thick t-bone steaks and topped them off with some of the rosemary garlic butter.

Plated the steaks with grilled veggies and penne tossed with the fresh pistachio pesto, then garnished the plate with the sugar bomb tiny cherry tomatoes from the garden.

Served with a nice Paso Robles Cabernet and it just all went together into a blissful end of the day dinner.


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