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I am having a friend over for dinner Christmas eve and have 2 beautiful Rib Eye steaks, and was thinking Asparagus broiled with olive oil and black pepper - maybe some lemon zest.... but can't think of a good starch to include.. He's bringing dessert and a Red wine of some sort....
suggestions? Looking for something kinda simple but elegant.
I am having a friend over for dinner Christmas eve and have 2 beautiful Rib Eye steaks, and was thinking Asparagus broiled with olive oil and black pepper - maybe some lemon zest.... but can't think of a good starch to include.. He's bringing dessert and a Red wine of some sort....
suggestions? Looking for something kinda simple but elegant.
I'm doing twice baked potatoes for my in-laws dinner (also prime rib), as was requested after I made them last year. Nice because they can be made ahead and just reheated, one less thing to have to monitor for that dinner/do the same day.
I roast red or gold potatoes I have cut into bite-sized pieces at 400 for 30-35 minutes. I toss them in salt and olive oil first, then grind pepper on them when they come out of the oven. I cut mine thinner than this, so this shape may take a little longer.
Get large carrots and slice them lengthwise. Remove woody centers by cutting along the core and prying them out. (If you haven't eaten the core separately, they are horrible tasting, detract from any carrot dish, and should be removed unless stewed or souped.
Cut the carrots into 1" lengths, par boil them until they are just a bit soft and then saute them in a misxture of butter and honey. Sprinkle with chopped fresh parsley.
Note on rib steak and rib eye meals.
As substantive as a rib steak is, it has a subtle flavor that should not be in competition with the sides. No spicy sides - period. Avoid cheese, especially sharp cheeses. Keep it simple.
BTW, when broiling those steaks, make sure they are absolutely dry when they go under the broiler and rub them with salt, pepper and either butter or oil. And, use a rack so the bottom side does not get wet when the top is broiling.
Get large carrots and slice them lengthwise. Remove woody centers by cutting along the core and prying them out. (If you haven't eaten the core separately, they are horrible tasting, detract from any carrot dish, and should be removed unless stewed or souped.
Cut the carrots into 1" lengths, par boil them until they are just a bit soft and then saute them in a misxture of butter and honey. Sprinkle with chopped fresh parsley.
Note on rib steak and rib eye meals.
As substantive as a rib steak is, it has a subtle flavor that should not be in competition with the sides. No spicy sides - period. Avoid cheese, especially sharp cheeses. Keep it simple.
BTW, when broiling those steaks, make sure they are absolutely dry when they go under the broiler and rub them with salt, pepper and either butter or oil. And, use a rack so the bottom side does not get wet when the top is broiling.
What about blue cheese or a garlic, thyme, rosemary butter on top when they rest? Blue cheese also goes well with potatoes.
I agree with the bread, too. Grilled bread with garlic rub then a light rub with olive oil.
Good point on the steaks.
Keeping it simple is also a great idea, I tend to go a bit over board. lol
How about a wedge salad with bacon, blue cheese and tomatoes with nice crusty garlic bread. Less starch = more room for beef!
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