Grill Night

Grilling outside on Fridays is becoming a great way to unwind at the end of the week.

Instead of going out and spending on an expensive meal, we treat ourselves to a more special dinner at home- and save the night out for Saturday ;-)

For NH and I, it's also a time to learn to cook together. Our separate eating habits create a challenge, but not an impossible one.

Last night, steak and salmon were the main attractions. My salmon was a delicious find from Whole Foods- fresh filet covered in a sundried tomato pesto and cucumber and wrapped in cedar. Fish grilling on training wheels!
NH's recipe selection included a rosemary-balsamic butter.

Unfortunately the photograph doesn't do it justice; it's not very attractive but it was absolutely delicious with the smoky flavor of the grill and cedar.

I couldn't resist giving Padma a piece of the fat. I swear this is the first time I've ever fed her at the table; NOT a good habit to form.

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To go with our entrees, I made this delicious dish that reminds me of my childhood home. It's ideal for entertaining because of it's ease and guaranteed 'wow' factor.

Pea and Mint Puree

20 oz frozen petite peas (1 1/4 bags)
3 Tablespoons fresh mint, chopped (do not substitute dried)
1/2 teaspoon salt
1 teaspoon sugar
2 Tablespoons unsalted butter
freshly ground black pepper

In a saucepan, boil 3 cups water. Add the peas and cook for 2 minutes, no more. Drain and transfer to a food processor. Add the fresh mint, salt, sugar, butter, and pepper and blend for a few seconds. Scrape down the sides and blend once more until there are no chunks, but not so much that it becomes a paste. You want a little bit of texture.

Transfer to a bowl and serve hot or at room temperature. It's excellent cold the next day.

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