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Started By
Message
Rib Eye Steak Sides
Posted on 7/26/13 at 11:11 am
Posted on 7/26/13 at 11:11 am
"DIFFERENT" sides for rib eye steaks on the grill.....
I was thinking maybe baked tater with a crawfish étouffée topping. But I've done that before for our dinner guests so I am looking for something "DIFFERENT"
Maybe something with asparagus, or maybe a special salad, some type of pasta dish (like a twist on pesto or something), maybe a rice dish.....?
Gimme whatcha got
TIA
I was thinking maybe baked tater with a crawfish étouffée topping. But I've done that before for our dinner guests so I am looking for something "DIFFERENT"
Maybe something with asparagus, or maybe a special salad, some type of pasta dish (like a twist on pesto or something), maybe a rice dish.....?
Gimme whatcha got
TIA
11
Posted on 7/26/13 at 11:12 am to StinkDog12
Bacon wrapped scallops
Posted on 7/26/13 at 11:27 am to Paul Allen
I have some jumbo arse shrimp in the freezer that I was thinking about wrapping for a little surf and turf....that's pretty close to what you are suggesting. Might go with that....lets see what comes in before I gotta take action.
Posted on 7/26/13 at 11:28 am to StinkDog12
Do a risotto or a seafood stuffed twice baked potato.
Posted on 7/26/13 at 11:31 am to OTIS2
quote:
seafood stuffed twice baked potato
Posted on 7/26/13 at 11:32 am to StinkDog12
Its not all that special but I've been making a veggie dish as of late that I love.
Get some fresh (hopefully local and organic) summer squash medley and a couple of beefsteak tomatoes.
Coarsely chop garlic and cut squash medley (I prefer a different cut for each type of squash e.g. rounds, big dice, etc).
Sauté the garlic in some bacon drippings or EVOO if you don't have drippings. The coarse cut is important so the garlic doesn't burn as you get the heat going pretty good. Toss in the squash mix and hit it with salt and pepper. Once those start to cook I add the tomatoes which provides some liquid and then put the cover on and let them cook. Once they are almost down hit it with a chunk of butter and finish it off.
You could also cook this with sausage and put it on top of pasta as well.
Get some fresh (hopefully local and organic) summer squash medley and a couple of beefsteak tomatoes.
Coarsely chop garlic and cut squash medley (I prefer a different cut for each type of squash e.g. rounds, big dice, etc).
Sauté the garlic in some bacon drippings or EVOO if you don't have drippings. The coarse cut is important so the garlic doesn't burn as you get the heat going pretty good. Toss in the squash mix and hit it with salt and pepper. Once those start to cook I add the tomatoes which provides some liquid and then put the cover on and let them cook. Once they are almost down hit it with a chunk of butter and finish it off.
You could also cook this with sausage and put it on top of pasta as well.
Posted on 7/26/13 at 11:33 am to AmosMosesAndTwins
I had a filet and a bottle of cab franc as a side to my ribeye the other night.
Posted on 7/26/13 at 11:33 am to StinkDog12
step 1. do ribeye on cast iron
step 2. add butter and garlic and mushrooms into steak drippings, saute
step 2. add butter and garlic and mushrooms into steak drippings, saute
Posted on 7/26/13 at 11:33 am to StinkDog12
quote:
asparagus
spray with a little butter/oil and lightly season then grill for a couple minutes
pasta with marinara is good with a rich buttery ribeye
creamed spinach
anything with sweet potato- mashed, baked, fries
This post was edited on 7/26/13 at 11:38 am
Posted on 7/26/13 at 11:35 am to StinkDog12
Cornbread dressing
ETA: and cream spinach..yes!
ETA: and cream spinach..yes!
This post was edited on 7/26/13 at 11:36 am
Posted on 7/26/13 at 11:38 am to LsuTool
quote:
creamed spinach
My quick and easy way to do creamed spinach:
cook a pack of frozen spinach
put in a salad spinner and spin the frick out of it.
throw into a skillet on medium low
add shallots and garlic
slowly pour over heavy cream
add parmesan, pecorino romano, salt, pepper, butter, and nutmeg
This post was edited on 7/26/13 at 11:40 am
Posted on 7/26/13 at 11:43 am to colorchangintiger
easy on the nutmeg, I've ruined it before
Posted on 7/26/13 at 11:45 am to LsuTool
Otis - I love eating risotto but hate cooking it! My shortcoming but great suggestion
Amos - I like the idea but I really don't want to serve a stuffed tater...maybe I could incorporate it into a scalloped tater dish....
Dean - solid post!!! I just don't have the time/means to scrap up those fresh supplies and if it ain't fresh...that attempt would be sub-par.
Martini - obvious post is obvious...
Bay - I black cast iron and oven all of my steaks out back on the grill.
Tool - I do enjoy simple....
Still listening......
Amos - I like the idea but I really don't want to serve a stuffed tater...maybe I could incorporate it into a scalloped tater dish....
Dean - solid post!!! I just don't have the time/means to scrap up those fresh supplies and if it ain't fresh...that attempt would be sub-par.
Martini - obvious post is obvious...
Bay - I black cast iron and oven all of my steaks out back on the grill.
Tool - I do enjoy simple....
Still listening......
This post was edited on 7/26/13 at 11:47 am
Posted on 7/26/13 at 11:47 am to StinkDog12
Posted on 7/26/13 at 11:47 am to StinkDog12
Don't try and reinvent the wheel
Posted on 7/26/13 at 11:52 am to LsuTool
quote:
easy on the nutmeg
Yep, it's powerful stuff.
Posted on 7/26/13 at 11:53 am to StinkDog12
Made an eggplant casserole the other day:
One eggplant, peeled and diced
Med onion
5 celery stalks
One red bell pepper
Sautee above till soft in olive oil, add 1/2 cup chopped basil
pepper to taste, a little salt (be careful, because next ingredients)
Mix in bowl above and:
1cup italian bread crumbs
1 cup grated parm
.5 cup cream
Put in 350 oven till hot, about 20 minutes
One eggplant, peeled and diced
Med onion
5 celery stalks
One red bell pepper
Sautee above till soft in olive oil, add 1/2 cup chopped basil
pepper to taste, a little salt (be careful, because next ingredients)
Mix in bowl above and:
1cup italian bread crumbs
1 cup grated parm
.5 cup cream
Put in 350 oven till hot, about 20 minutes
Posted on 7/26/13 at 11:54 am to Lester Earl
quote:
Don't try and reinvent the wheel
I know I know....just feeling a little risky
unfortunately we all know how that often turns out when entertaining a group.... 
Posted on 7/26/13 at 12:01 pm to StinkDog12
Look in the recipe book for Gris's seafood stuffed eggplant. It's got shrimp and crab meat. Not too difficult and pretty fuggin awesome.
Posted on 7/26/13 at 12:09 pm to StinkDog12
I prefer only one heavy side with a steak like a creamed spinach, perhaps. The sweet potato casserole at Ruth's Chris, though, is hard to resist.
That being said, this time of year with all the fresh vegetables, that would be a good choice or other fresh veggies.
Grilled corn
A fresh corn dish like macque choux or a play on it. Some grilled corn in a skillet with some "popped" sauteed grape tomatoes and a few herbs would be good. Any kind of corn side would be good.
Caprese salad or good sliced tomatoes
Tomato and cuke salad
Tomato, onion and avocado salad
Grilled or roasted asparagus
Sauteed spinach
Roasted sweet potatoes
Herbed green beans
Sauteed or grilled squash
Grilled or roasted eggplant slices with a little fresh grated parmesan
Watermelon, tomato and onion salad
I had a watermelon caprese napoleon style at a friend's house a few weeks ago. It was delicious and refreshing. She got a seedless watermelon, sliced it about a half inch or so thick with a biscuit cutter. Put one slice on some butter lettuce, a round of fresh mozz and then another slice of watermelon. She put some balsamic glaze on top in a design. I would have hit it with a little olive oil, then the glaze and sprinkled some basil chiffonade on top, but it was good as is and it was different.
That being said, this time of year with all the fresh vegetables, that would be a good choice or other fresh veggies.
Grilled corn
A fresh corn dish like macque choux or a play on it. Some grilled corn in a skillet with some "popped" sauteed grape tomatoes and a few herbs would be good. Any kind of corn side would be good.
Caprese salad or good sliced tomatoes
Tomato and cuke salad
Tomato, onion and avocado salad
Grilled or roasted asparagus
Sauteed spinach
Roasted sweet potatoes
Herbed green beans
Sauteed or grilled squash
Grilled or roasted eggplant slices with a little fresh grated parmesan
Watermelon, tomato and onion salad
I had a watermelon caprese napoleon style at a friend's house a few weeks ago. It was delicious and refreshing. She got a seedless watermelon, sliced it about a half inch or so thick with a biscuit cutter. Put one slice on some butter lettuce, a round of fresh mozz and then another slice of watermelon. She put some balsamic glaze on top in a design. I would have hit it with a little olive oil, then the glaze and sprinkled some basil chiffonade on top, but it was good as is and it was different.
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