Here is a short posts for everyone, I am up early thanks to a particular blind/deaf Great Dane who thought it would be funny to wake Mom and Dad up at the butt crack of dawn by knocking several glass dishes off of the kitchen counter that hadn't yet reached the dishwasher. As you all are already aware, Sunday dinner is a big thing in our house for me and the hubby. It's the only day of the week that we get to eat dinner together so we try to do something special. We bought a slab of ribs to do on the grill and they were really good, but a really poor cut of meat so we didn't get much meat off of them. My hubby knows what he is doing on the grill so they were good no matter how much work we had to put into eating them. He made them by rubbing them down with our favorite rub and then once they hit the grill he basted them with a mix of beer and applesauce, heavenly. No pictures but I did make two new sides, marinated tomatoes and green peppers and a homemade garlic butter to put on our french bread that Daniel toasted up on the grill.
Katie's Marinated Tomatoes and Green Peppers~
Tuscan Italian Dressing
Fine Sea Salt
Extra Virgin Olive Oil
1.) Begin by slicing your tomatoes, not too thin, not too thick. I used tomatoes that were about a week old so they were really soft, please use a tomato that is still fairly firm as it will hold up better during the roasting process. Mine looked more like soup when I dished them up.
2.) Layer tomatoes on a baking dish and top with a teaspoon of your dressing.
3.) Slice your green peppers into slivers, and coat with about a tablespoon of the oil and sprinkle on about a dash or so of your fine sea salt.
4.) Bake at 425 degrees Fahrenheit until they have wilted down. I was outside helping Daniel grill up the bread so I wasn't exactly paying attention to the time. You will know when they need pulled out.
1 stick of unsalted butter, softened
3 cloves garlic, finely chopped
1.) I think this is pretty self explanatory but you finely chop your garlic, finely people, you don't want to bite down on a piece of garlic. Add to your butter and mix well.
We used ours on french bread. I sliced the bread into slices, brushed some extra virgin olive oil on each side and Daniel grilled them until golden brown on each side. Right after pulling them off of the grill I spooned the butter on to one side. They were really good, but I will pulverize the garlic next time.