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Brush thin slices of potato with olive oil, then grill them beside the steaks. Also serve a spinach and red onion salad with creamy ranch dressing. New York-style cheesecake is the perfect dessert.
Ingredients
- 2 1/2 tablespoons bottled steak sauce
- 1 1/2 tablespoons chopped fresh thyme
- 1 teaspoon drained green peppercorns in brine, chopped
- 1/2 teaspoon cracked black pepper
- 1/8 teaspoon cayenne pepper
- 2 T-bone steaks (each about 12 ounces)
Preparation
Prepare barbecue (medium-high heat). Blend first 5 ingredients in small bowl. Sprinkle steaks on both sides with salt. Spread 1/4 of pepper sauce over 1 side of each steak. Place steaks, sauce side down, on grill. Spread top of steaks with remaining sauce. Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plates.
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That I had the patience to roast berries before putting them in this beverage or that I put something green, like a vegetable, in my margarita. Basil is a vegetable. Hear me roar. In case you were wondering, that totally means this is a health food. Lots of antioxidants or… something. What?
Have I gone overboard with my roasted blueberry fascination? It’s okay. You can tell me. I can take it.
I’ll just make another and cry my tears into the glass. Sunday's rule.
P.S. you don’t REALLY have to roast the blueberries if you’re short on time… but you totally should.
Roasted Blueberry Basil Margaritas
YIELD: RECIPE FOR ONE MARGARITA, CAN EASILY BE MULTIPLIED
TOTAL TIME: 10 MINUTES
ingredients:
2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces lime juice
2 1/2 ounces blueberry basil simple syrup [recipe below]
sliced lime + fresh blueberries and basil leaves for garnish
salt + sugar for the rim
directions:
Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar [I used about 3 tablespoons salt to 2 teaspoons sugar]. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices, then drop in blueberries and more fresh basil leaves.
For roasted blueberry basil simple syrup:
Preheat oven 400 degrees F. Place 1 cup of blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.
While blueberries are roasting, combine equal parts sugar and water (such as 1/2 cup of each) in a small saucepan and add 6-8 fresh basil leaves, bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine 1/2 cup simple syrup + roasted blueberries in a blender/food processor and blend until combined. Feel free to strain if you don't want small blueberries chunks. I love them!
This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go from taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.
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