Steak and Veggies

Ron made two Grilled Chile-Rubbed Ribeye steaks for dinner. He also grilled up two Teriyaki Grilled Portobello Mushrooms I had marinated. I made Mashed Yellow Turnips with Crispy Shallots, a recipe I saw on Barefoot Contessa and Sauteed Broccolini, also by Barefoot Contessa. Both of these sides dishes were supposed to be on Thursday night with something else as the entree, but I missed doing that. All of these recipes were very good. We decided the broccolini would compliment a citrus fish dish really well as it had a lemony taste. This was our first time trying broccolini and it was well worth it. Even though we'd both had turnip roots in the past, they were never made like this, instead boiled in with the turnip greens. With this method, you peel and cut the roots into 1 inch cubes, cover with water and boil until fork-tender. The recipe said to puree them in a food processor, but since I don't own a large food processor, I used my immersion blender and pureed them. I had too much liquid (boil milk and butter) in the pot so they were very thin. Ron liked the chunks in them so next time I will just smash them. The crispy shallots are just cooked in a skillet of oil until they crisp, about 40 minutes. They were like French's fried onions and we really liked them. Of course, as always there was way too much food, but when you are trying new recipes, you have to make sure something will be edible. :) Menu Eight for 2006: Grilled Chile-Rubbed Ribeye Steaks Teriyaki Grilled Portobello Mushrooms Mashed Yellow Turnips with Crispy Shallots Sauteed Broccolini with Garlic and Lemon 4 new recipes today 10 new recipes for 2006