Friday dinner

I have been cooking since the moment I woke up. That was about 10:00AM. I was working on our dinner tonight, preparing for our Pot Luck group tomorrow night and doing a few things ahead for dinner after the tournament on Sunday. We also had our computer guru here to once again try to get Jim wireless in his office. Jim has worked on it for weeks since the last time he was here and told him he had the wrong equipment and told him what to buy. Well, it took him 4 hours. Luckily Jim did a lot of cleaning while I was at the club last night. I was cooking the whole time our guru was here and we are now in good shape for the weekend.
Red Wine T-Bone Steaks (Sandra Lee Semi-Homemade Grilling 2)
I only made half as it is just the two of us tonight
4 ¾” thick beef T-bone steaks
1 ½ C red wine (we used Zinfandel)
4 ½ salt-free garlic-herb seasoning, McCormick (I rarely use these “semi-homemade” things, I mixed dried garlic powder and Fine Herbs)
1 T Montreal steak seasoning from McCormick Grill Mates (I used my Penzeys Chicago steak seasoning)
For Red Wine Butter:
1C red wine
1/3C finely chopped shallots
1T frozen orange juice concentrate
1t crushed garlic, finely chopped
1 stick butter, softened
1. Place steaks in large zip-top bag. Add the wine and seasonings. Squeeze the air out of the bag and seal. Marinate in the refrigerator for 2-4 hours.
2. For the butter, in a saucepan, combine the wine, shallots, OJ concentrate and garlic. Reduce mixture over med-high heat to ¼ cup, cool completely. Work the reduction into the butter with a fork; form into a log. Wrap in wax paper and chill until firm.
3. Set the grill for direct cooking over high heat. Oil grate when ready to start cooking. Let steaks stand at room temperature for 20-30 minutes. Remove steaks from marinade; discard marinade. Place on hot, oiled grill and cook for 5-7 minutes per side for medium. Transfer to a platter and let stand for 5 minutes. Serve topped with red wine butter.
I served this with Roasted Fingerling Potato Salad and a small Romaine lettuce salad. The potatoes served 6 so I cut in half, and are from Bon Appetite, June.
2T plus 2 t EVOO
3 # fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
¼ C fresh Italian Parsley leaves
2 T fresh tarragon leaves
1 ½ T red wine vinegar
1T coarse-grained Dijon mustard
2 hard boiled eggs, peeled, chopped
Position rack in bottom third of oven and preheat to 400 degrees. Brush heavy large rimmed baking sheet with oil. I lined the pan with non stick aluminum foil instead. Place potatoes and 2 T of oil in large bowl. Sprinkle with salt and pepper and toss. Arrange potatoes, cut side down, on the baking sheet. Roast 23 minutes. Using tongs, turn potatoes over. Roast an additional 12 minutes. Set aside in a serving bowl. Stir the remaining ingredients except the boiled egg together, spoon over the potatoes. Top with the egg.
This meal was really good. The non-traditional potato salad is now my favorite. Jim loved the steak. I have to say it really was good.
Jim served a 1996 Rosenblum Sonoma Valley Zinfandel. He said we bought it when we lived in ca. It was superb.