Ahhh... summer is almost gone and I cannot say that I am sad because frankly, I am just about tired of the heat. I welcome the cool weather with open arms this year although I shouldn't really get my hopes up, huh? I mean this is Southern California...we hardly get any cold weather here and if we do, they are far and few in between. The reason I am celebrating though is because it has been a long, hot, and humid summer...to me, at least. I wish that we get to see changing of the color of the leaves here in LA, even just once...
This summer has been rather eventful. I went home to the Philippines for our nth college reunion and had a blast. We had so much fun reminiscing our past, the way things were, exploring old digs as well as new ones, eating galore... it was all made special because my fireds were with me. Ha! to think that I was not even going to go homw for the reunion at all. I am so glad that I did though because I got to spend time with people whom I have not seen in a long time. The rest of the summer was spent blogging and cooking for the most part which I really enjoyed after a very long hiatus. Hopefully this will continue for a while...hehehe
This meal is my summer send off as we welcome the dawn of a new season, autumn. Although, to be honest, today feels more like autumn than summer. It has been gloomy since I woke up and went to the store this more...and it still is...hmmm...maybe we will get a cooler autumn and winter this year...nice. For the meal, I grilled a t-bone steak over my stove top griller, not the gas grill, then topped it with cheese and nuts sauce. I also fired some sweet potato fries to go with it.
T-bone streak or any grilling steak
salt and pepper, to taste
1. Apply salt and pepper to both sides of the steak.
2. Grill steak. 2 minutes on 1 side and another two minutes on the other side for rare. Cook longer if you do not want to eat rare.
3. Remove from heat and onto a serving dish. Top with the dressing and serve with sweet potato fries.
B. Resenberg, Parmigiano Reggiano, and Macadamia Dressing
1 oz Risenberg cheese, crumbled
1 oz Parmigiano Reggiano cheese, grated
2 Tbsp chopped macadamia nuts
small bunch of mint, roughly chopped
small bunch of parsley, roughly chopped
3-4 Tbsp extra virgin olive oil
sea salt and freshly ground pepper, to taste
2 cloves garlic, chopped
1. Place macadamia, mint, parsley,garlic, and olive oil in a food processor and process until chopped finely and incorporated
2. Add both cheeses and process again until incorporated.
3. Season with salt and pepper according to taste.
Adapted from 30-minute entertaining cookbook by L. Pickford.