Sunday Night Social: Saturday night gitters

Memories of Great wine and cheese socials from

Years gone by.

 

 

 

Cobblestone village wine and cheese social.  Great memories!

 

I know I have mentioned this before but I must say it again" I am a reluctant hostess" .  

 

I WAS the  person who had to have everything perfect....Perfect menu, perfect beverage selection, perfectly cleaned house.  Whew!!!

  A few months ago my hubby and I were  asked to host a wine and cheese social at our clubhouse the later part of August.  My husband said yes right away and I thought "that's months away" so why not?  See I'm thinking positive! Well it's tomorrow!...

We sent out the flyer about a month ago..That was easy..I decided along with my best guy that we were making this a stress free event for us..(especially me).  He says "don't sweat the small stuff" and I say "but I do stress the small stuff"...but NOT this time.  This time we decided to make a short list of items to serve..No fussy stuff!   

Let's see, plates,check, glass wear ,check, napkins, check, toothpicks, check, tablecloths,check, cheese tray ordered, (pick up tomorrow) check, grapes(10 lb. picked up this a.m.) dipping oils, (pick up a.m tomorrow) check..Italian Bread (ordered and pick up tomorrow), check..Come back and CHECK me out!  Pictures to follow, check! Oh I forgot to tell you there are 50 people signed up!!!! Yikes!!!

  

Yikes!!!

 

A few popular meals.

 

Desserts

Who doesn’t enjoy a dessert?  Enjoy some eye candy on me.

Cookies 

 

More cookies

Grands making a Gingerbread house

 C

Ciambelone

 

From

My kitchen to yours,

Broiled Delmonico

Tonight I ventured into an area I seldom take.  The art of making a good steak.  Al's choice was Delmonico.  It wouldn't have been mine.  

As i have mentioned before Al needs to start getting involved with our meals...period....and I certainly appreciate anything he would make if he at least tried.  He won't so today I asked him to sit with me and watch a you tube video on preparing a broiled Delmonico.

The method was super easy so I'll try to explain.  

Approximately 1 lb. Delmonico (special trip to Butcher).

salt

olive oil

***I did not add any extra seasoning.  Personal choice.

Rub Delmonico with salt on both sides and clip (I used kitchen shears)around edges of steak so ends wont curl).  Do the salt/ clip for  at least 1/2 hour to allow salt to seep into steak and refrigerate until you will be broiling.

Remove steak from refrigerator about 15 to 20 minutes before broiling  and generously rub with( olive oil) both sides, not extra virgin but that's all I had.

 Broil on high 3 minutes in middle of rack.  The Rack should be the closest the the broiler.  If not high enough place a cookie sheet upside down and place your pan on top of the cookie sheet.  I did it exactly as it was explained.

  The smell of steak started immediately.  Smelled great!  I took the pan out after 3 minutes and it looked great. I turned it over and cooked another 2 minutes and removed from oven.  I then cut the steak in half to see if it was the color(light pink that we wanted).  It was.  If it weren't I would add another 2 minutes in increments.

  This steak was not super thick.  Maybe 1/2" or less.  It was a good quality steak but since I think Delmonico has a lot of waste(at least this one had a lot on edges) I think I'll have to go with Al shopping to pick a steak until he understands. I imagine you can tell I was slightly frustrated...

I couldn't decide on either a sweet or white potato (they were on the smaller side) I made one of each. 

Quick sliced red beets because honestly I didn't feel like steaming any vegetables.

It was a good meal but next time a better cut. I know Delmonico steaks are some favorite cuts but not mine.  I like a good strip steak or a filet.  It's just an opinion of mine so do what cut of steak you enjoy.  

Dessert Lemon cupcakes.  I messed up the recipe but they were still delicious.  Whipped Cream to make them better...lol

Link for cupcakes,

Lemon cupcakes

From my kitchen to yours, 

                                                         As always,