Well haven’t I been a most delinquent CBC blogger! And everyone can give me smack because I am usually so bossy for everyone elses posts! So we have cookbook club this Sunday! Indian food! But for now, let’s check out some southern food! This was Renee’s last cookbook club gathering as a resident of MD. (Don’t worry folks- she will be back in 2 years from TX! *Fingers crossed!*). And it was very fitting that this cookbook, the one that started it all, is what finished her tenure for now. The Lee Brothers – Simple Fresh Southern.
We started with strawberry wine coolers. Oh yes. They were deeelicious. Sweet and refreshing.
And we got to snack on this pimento cheese spread. Alayne made it in advance. It so so flavorful, salty and addictive. YUM.
Joanne pulled out her authentic southern grits and got started on them early. (so they would have a proper amount of time to cook!)
I got started on my parsley sauce for the skirt steak. Lots of parsley and garlic and a good amount of red wine vinegar which brought alot to the recipe. Ah but this picture is Joanne’s additions to the grits. Creme Fraiche and herbs?
Renee was making a corn soup and so we used some fresh cobs and proceeded to mash and “milk” the kernels.
And what’s this??? A beautiful raspberry three layered chocolate cake!!! Joanne and Alayne are the best!! They made it for Maria, Renee and myself. The birthday girls for the month of August and September! Oh it was delicious – that raspberry buttercream was to die for.
Here was that creamy corn soup. So satisfying, such pure corn flavor.
Here was the one side for dinner, (in addition to the grits), roasted zucchini with bits of bacon?? (Am I imagining ladies?) Or maybe they were breadcrumbs!
And here was my entree, of which I was super proud. Nice cut of steak from Wegmans… Finn grilled it up on the grill for me (awesome) and the parsley sauce was so flavorful and perfectly complimentary to the rich slices of beef.
Lastly, we had more dessert! And this one was perfectly southern and delicious. Buttermilk pudding cakes with bourboned peaches and whipped cream. Perfect way to use those in season peaches!
Here’s the skirt steak recipe… I am definitely going to make this again!
2 lbs skirt steak
3 teaspoons salt
1 bunch parsley, flat leaf
2 cloves garlic, chopped
1/2 teaspoon crushed dried red chile flakes
1/3 red wine vinegar
1/2 cup plus 1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
2 teaspoons canola oil
1. Season the steaks on both sides with 2 teaspoons of salt, and set them aside.
2. Stuff the parsley into the bowl of a food processor, and add the remaining 1 teaspoon of salt, the garlic, and chile flakes. Pulse several times, pausing to push toward the blade any parsley that sticks to the side of the processor bowl, until the parsley is thoroughly chopped. With the processor running, add the vinegar in a thin stream, followed by the olive oil; process until the mixture is just shy of smooth (it should be slightly toothsome). You should have about 1 1/3 cups of parsley sauce. Reserve in a small bowl.
3. Pat the steaks with paper towels to absorb any moisture on their surface on both sides with the black pepper. Pour the canola oil into a 12 inch skillet or saute pan set over high heat, tilting the pan around as it heats until the entire bottom is coated with a thin sheen of oil. When the oil begins to smoke, add the steaks in batches, taking care not to crowd them in the pan, and sear them until each side is nicely browned, 2 1/2 to 3 minutes per side. Transfer the steaks to a cutting board and tent them loosely with aluminum foil. Let them rest for 5 minutes.
4. Slice the steaks across the grain into 1/4 inch wide slices. Divide the slices among 4 plates, and spoon the parsley sauce liberally over them. Serve immediately.