Happy Mother's Day

(Written by Suzanne's husband, Jim)


So it's the day before Mother's day and Suzanne casually mentions that one of her friends suggested that I make dinner for her on Mother's day and post it here on her blog.

I'm like, "Crap, I don't know what to make!"


So I'm trying to figure out what to make. I look through some cookbooks. I know I want to do something with steak on the grill because that's what I do. I pull out my grilling cookbook and find a recipe. It's something even I could handle even though it involves making my own salad dressing.

I was trying to keep what I was making for dinner a secret. I went into work for a litte bit Sunday morning. On my way home I picked up the ingredients I needed for the salad and some flowers.

We had lunch, watched a little TV and I started dinner while Suzanne took a nap with Perry.

I made the dressing first which has balsamic vinegar, olive oil, salt, pepper, and a clove of garlic.

I brushed some of this on the steak and some red onion slices.

I then put some rosemary and thyme on both sides of the steak and pressed the spices into the steak. I saved the rest of the dressing for the salad.

I then grilled the steak and red onion slices over medium heat for about 15 minutes until the steak was medium rare.

Take a look at that steak!

When the center of the steak was slightly soft I took the steak off the grill. We like our steak medium rare. If you like your steak more well done, keep it on the grill a little longer.

I took the steak and cut it against the grain, similar to when we cut it for fajitas.

I started plating the salad. I used a bag of spring mix salad greens. I put a large hand full of salad on the plate.

Put some steak slices slightly staggered on top of each other down the center of the plate.

Then I put some grilled red onion on top.

It says in the cookbook that Gorgonzola cheese is a rich and creamy blue cheese made from cow's milk. It has an ivory interior that is streaked with the characteristic blue-green veins. If the cheese is aged for more than 6 months, the flavor and aroma can become quite strong -- in fact, down right unpleasant. This flavorful cheese teams nicely with sliced pears, apples, peaches, and hearty red wines. Adventuresome cooks will find it especially tasty melted over grilled steaks or baked potatoes or crumbled into salads.



Put some crumbled Gorgonzola cheese on next and drizzled some of the dressing I made earlier.

This recipe also calls for tomatoes but Suzanne doesn't really eat tomatoes in her salad so I left them off. If you like tomato, put some on your salad.

Paige didn't seem to like the salad very much, but we really enjoyed it. Suzanne said she will be making this one again. All in all, a great summer salad for Mother's day.


Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_52cf9cf9gk