sunday meat and potatoes for my men

It’s a great Sunday at the Hopkins’ house – the Cardinals win! And it’s finally cooling off outside so I was able to garden this morning, I don’t think it even hit 100 degrees today!  Plus my Dad is over for dinner and after a few hands of cards, it’s time to give my husband and dad what they really want – meat and potatoes! Hope you enjoyed your weekend as too. 🙂

Grilled New York Strip Steaks with Roasted Tomatoes and Olives

4 ripe heirloom tomatoes, cored and halved
1/2 cup pitted Kalamata or Niçoise olives, halved
1 tablespoon olive oil
Salt and freshly ground black pepper
1 tablespoon minced fresh thyme leaves

4 New York strip steaks

Preheat the oven to 350 degrees. Toss tomato halves and olives with 1 tablespoon of olive oil. Place tomatoes, cut side up in a lightly oiled 2-quart glass baking dish, and sprinkle with salt and pepper. Roast in preheated oven for 45 minutes. Remove from oven; sprinkle thyme leaves on tomatoes and scatter olives on a baking dish with tomatoes and roast for an additional 15 minutes. Preheat a grill to high.

During the last 15 minutes that the tomatoes and olives are in the oven grill the steaks.Season steaks with salt and pepper and grill over medium-high heat for 4 to 5 minutes per side. To serve, top each steak with two tomato halves and the olives.

Serves 4

Roasted Potatoes and Asparagus with Asparagus-Mint-Basil Pesto

Pesto
12 ounces asparagus, ends snapped off, discard ends
2 garlic cloves, peeled
1/4 cup packed fresh mint leaves
1/4 cup packed fresh basil leaves
3 tablespoons toasted pine nuts
1/2 cup shredded Parmesan cheese
Salt and freshly ground black pepper
1/2 cup olive oil
Potatoes
1 1/2pounds small Yukon Gold potatoes, quartered
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper
1/4 cup shredded Parmesan cheese

Cut asparagus stalks in half. Bring a pot of water to a boil, add 1 tablespoon salt and asparagus, blanch for 4 minutes, drain and refresh under cold running water. Trim off just the tips of the asparagus and set it aside.

Turn on an empty food processor; drop the garlic cloves through the feed tube to finely mince. Turn off and add the mint and basil leaves, pine nuts, and asparagus stalks (not the tips). With the food processor running, slowly add the cup of olive oil. Use the pulse button and add in the Parmesan. Taste and season with salt and pepper as needed.

Preheat the oven to 500 degrees.  Cover a large baking sheet with aluminum foil.

Place potatoes on foil and drizzle with olive oil, toss to coat. Season with Italian seasoning and salt and pepper. Place baking sheet in the oven and roast for 15 minutes, remove from oven and toss, stir in reserved asparagus tips, return to oven and cook about 10 minutes more or until potatoes are just tender.

Place the potatoes in a serving bowl, and toss with 1 cup of the asparagus pesto and 1/4 cup of Parmesan cheese.

Serves 4

Brandied Mushrooms

2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound crimini mushrooms, cleaned and quartered
2 garlic cloves, peeled and minced
1 teaspoon dried thyme
1/4 cup fat-free half-and-half
2 tablespoons brandy
Salt and freshly ground black pepper
1/4 cup minced fresh Italian parsley

Heat a large skillet over medium-high heat; add olive oil and butter, when butter is melted, immediately add mushrooms and toss well until they absorb all the oil and butter, sauté, stirring often until mushrooms release their liquid, about 10 minutes.

Mushrooms releasing their liquid

Add minced garlic and thyme and sauté for 1 minute. Increase heat to high and stir in the half-and-half and brandy. Boil to reduce liquids until a thick sauce is formed, stirring occasionally, for about 5 minutes. Season to taste with salt and pepper, and stir in fresh parsley.

Serves 4