Posted on 01 July 2011 by KWBG
Steakhouse Salad by CK
3 Tomato (sliced )
3 Tbsp Dijon-style mustard
2 Hardboiled Eggs – quartered
¼ cup slices black olives
4 cups mixed greens
1 ½ cups light herb vinaigrette salad dressing
1 lb flank steak
4 potatoes- quartered and cooked
1 lb green beans- cooked
Stir together 1 cup vinaigrette dressing and mustard; set aside. Combine flank steak and remaining vinaigrette mixture in shallow dish or resealable plastic bag. Cover or seal; marinate in refrigerator at least 2 hours. Preheat grill or broiler. Drain steak; discard marinade. If grilling, grill with lid closed over medium-high heat 6 to 8 minutes on each side or to desired doneness. If broiling, broil on rack of broiler pan 4 inches from heat 6 to 9 minutes on each side or to desired doneness. Slice steak diagonally across the grain. Serve over mixed greens with potatoes, green beans, tomatoes, eggs and olives; drizzle with reserved vinaigrette mixture.
Blueberry Ice Cream Pie by BDM
In bowl of food processor combine:1 ½ c slivered almonds
2 T brown sugar
½ t salt
Pulse until coarsely ground. Stir in 3 T melted butter.
Press into 9-inch pie plate. Bake at 350˚ for 8 to 12 minutes.
In a large, non-reactive skillet combine: 3 c blueberries
1/3 c sugar
1 t cornstarch
¼ t salt
1 t grated lemon zest
2 t lemon juice
1/8 t nutmeg
1 T water
Cook and stir over medium heat until blueberries begin to pop, give off juice and come to a full simmer. Simmer for one additional minute.
Soften 1 qt vanilla ice cream. Spoon ½ of it into crust. Top with ¾ c ofthe blueberry sauce. Spoon on remaining ice cream and spread to edges. Cover surface with plastic wrap and freeze until firmly set (8 hours).
Let pie sit out to soften so that it can be easily cut. Heat remaining sauce.Cut into 10 slices. Top with warmed blueberry sauce.