Happy Easter!!!
Those cupcakes look so yummy!
Lunch was a success!
I made the drunk dawgs, I think posted in this thread somewhere?, along with deviled eggs and leftover "boursin" cheese and pumpernickel bread as appetizers. Those were all ready when we got home to keep the troops happy. I really liked those drunk dawgs!
We grilled the filets using this method:
Porcini Crusted Filet
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Preparation
Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
YUMMY! The pasta, asparagus, and spinach was all delicious but the winner was the boursin creamed spinach - my steak loving brother even stopped eating his filet so he could save room for an extra helping of spinach.
Two of the three boys are now snoozing and no one has room for dessert yet. I really want to take a nap but am trying to stay awake. We have TONS of leftovers. I always seem to make too much
