Delectable Dinner
Pieces and Parts
I wasn’t going to write tonight, but dinner was so good I couldn’t help myself. I’m going to leave you this dinner in photos. No recipe, no step by step, no how to, no instructions. I was too busy watching No Reservations (again) to concentrate on how I made this amazing summer dinner and … I was too hungry or distracted or something to shoot dinner once I sat down, so what we have here is the beginning of the dinner prep and the end.
Prime Rib Steak cut into 1″x 1″ cubes.
Greek yogurt, the juice of 1/2 a lemon and a tablespoon of extra virgin olive oil mixed with tagine spices: Coriander, Paprika, Tumeric, Allspice, Cinnamon, Cardamom and Chilli, a teaspoon of Honey, Salt and Pepper to taste.
Marinate the beef in the yogurt mixture for 30 minutes to 1 hour. Thread the beef on skewers with Onions, Cherry Tomatoes and Halloumi Cheese and grill as you would any steak.
For dessert I used the remaining 2 Nectarines I had in the kitchen, cut into small pieces, fresh Cherries and Quartered Strawberries, mixed with granulated sugar and 2 tablespoons of cornstarch.
Topped with a crumble of Flour, Brown Sugar and Plenty of Butter with the zest of 1/2 a Lemon and a teaspoon of grated fresh Ginger.
Process the mixture with a pastry cutter or in a food processor until it resembles small peas.
Cook in a preheated 400ยบ oven for 3o minutes or until you see the fruit bubbling.
Well, would you look at that. I ended up giving you recipes and step by step instructions! It took just minutes after the movie ended and now you too can make these two components of my Delectable Dinner. All you’re missing is the Fattoush and Persian rice. The rice was easy and turned out just right. Bring 2 quarts of water to a boil and add 1.5 cups of Basmati rice. Cook for 10 minutes and rinse in warm water. Melt 3 tablespoons of butter in a small saucepan and add 1 tablespoon to the bottom of a 2 quart pan. Add the rice and stir in a tablespoon of sumac (look for it in your international market if you have one). Pour the remaining butter of the top of the rice and cover the pot with a kitchen towel and the lid, being sure to tie the corners of the towel on top of the lid so that it can not slide off and end up on the burner. Yikes! That would be a sure disaster. I don’t want that guilt on my head. Please!
Cook over low heat until the bottom of the rice is golden brown and crunchy. Spoon the rice onto a serving dish and using a thin, flexible spatula, turn the Tad-iq onto the top of the rice. Add salt and pepper to taste.
And the salad … it’s easy. I used chopped romaine lettuce, quartered grape tomatoes, a big handful of chopped parsley, thinly sliced onion and cured olives and made a vinaigrette with fresh lemon juice and extra virgin olive oil at a ratio of 3 parts oil to 1 part lemon. Salt and pepper to taste and you’re done!
Dinner is served.
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