Hungry Boys are Hungry

So Jim and I have been scheming.


The plan was to introduce Kristi, to his roommate Lee. Simple enough. So yesterday we went over to their apartment to cook dinner, have some drinks and just let the hilarity ensue. I'll refrain from posting any overly silly and embarrassing pictures, or at least I'll try.


A few nights ago, I went over and asked the boys what they wanted for dinner. The answer was an astonding STEAK! MASHED POTATOES! VEGGIES! So... We went to work on a menu.

Kristi was in charge of the veggies, and the garlic bread. I was in charge of steak and taters. Jim was in charge of booze.


Berta's Rosemary Garlic Red Rose Smashed Potatoes;

Red Rose Potatos, about 2-3 for each hungry participant
5-10 Garlic cloves, peeled
2-3 springs of fresh rosemary
Butter (I used 2 tbsp butter and about 4tbsp of spray butter, poured right in)
Milk
Salt
Pepper

Wash and quarter the potatoes, and place them into a pot of cold water with the garlic and rosemary. Bring this to a boil and let it cook for about 20-30 minutes, until the potatoes are fork tender.


Fish out the garlic and rosemary, and drain the potatoes into a colander to drain and steam. Letting the potatoes steam is VITAL. Steaming helps excess water drain out of the potatoes, so they aren't mushy.


In a bowl, mash the garlic and rosemary to a pulp.


Transfer the garlic pulp back into the pot on the stove, over medium heat. Add the milk, butter, salt and pepper, and bring to a slow boil, stirring so the milk doesnt burn.


Once the taters have steamed out, and the liquid is boiling, transfer the liquid into a heat proof bowl. Alternate adding potatoes and liquid into the pot, mashing between each addition. Set on low to keep warm until you are ready to serve.

This is the time to make the boys clean the table and get it ready for dinner, thanks Lee!



Kristi's Deliciously Famous Roasted Veggies;

Vegetables of your choice (we used asparagus, broccoli, carrots, zuchinni, squash, onions and lemon)
Olive Oil
Rosemary
Thyme
Steak Seasoning
Salt
Pepper
Chives
Fennel
(Dried spices work best)


Chop veggies into bite size pieces, and drizzle with oil, and coat with seasons. Place into a preheated oven, at 400* for 25-40 minutes, tossing every 10-15 minutes, until roasted.


Berta's Garlic Herbed Ribeye Steaks;

Ribeye steaks, boneless or bone-in
Olive Oil
Rosemary
Parsley
Garlic

Finely chop the rosemary, parsley and garlic and add oil to make a paste. Rub all over room temperature steaks and let rest 15 minutes.


Grill on a HOT grill for 5-10 minutes each side depending on how well done you like your steaks. I have a great way of testing the doneness using the finger test and it can be found near the bottom of this post.



Kristi's Nummers Garlic Bread;

Butter
Garlic, minced
Parsley
French Bread of Sourdough loaf

Heat oven to 400*. Combine butter, parsley and garlic in a pan on low heat until melted.


Brush butter mixture onto sliced bread and place into the oven on the bottom rack for 10-15 minutes or until golden brown.


Enjoy this meal with a Robert Mondavi Pinot Noir, served in only the classiest of plastic goblets from Medieval Times.


Serve up a big helping for each plate...


... and chow down...


...with laughs...


... and good friends.


Finish off the nightcap with some Coronas.


I mentioned he was spoiled yes?



Drunk Elvis also made an appearance toward the end of the night, but that's on another blog entirely.