Wednesday, February 23, 2011

Ribeye, Crumb-Topped Broccoli & Potato Packets

I love having a dinner at home that rivals something I could get in a restaurant.  Or maybe it even beats the restaurant version, for a variety of reasons: no waiting in line, no tipping, I can wear stretchy yoga pants to eat...

This was one of those meals.

We fired up the grill and tossed a couple ribeyes on (rubbed with a beef rub, whatever that might include).  Well, I say "we."  I didn't do that.  I handed a platter to my hubby when he needed something to carry in the meat.

But I did make the crumb-topped broccoli and potato packets, which undeniably rounded out the meal!

Crumb-Topped Broccoli
Steam a couple heads of broccoli until bright green and still slightly firm.  Meanwhile, toast 1/8 cup bread crumbs, 1/8 cup grated Parmesan, and 1/2 tsp garlic powder in a skillet over medium heat.  Drain the broccoli, stir in some melted butter (do it just this once, ok??), and sprinkle the crumb mixture on top.  Top with freshly grated Parmesan and freshly ground black pepper.

Potato Packets
Wash two baking potatoes and cut into uniform circle slices (about 1/4").  You can cut them horizontally in half if you need to so all pieces are about the same size.  Put them in a bowl.  Peel and slice one yellow onion into 1/4" slices.  Add to bowl.  Pour in about a tablespoon of olive oil - just enough to coat the potatoes and onions.  Sprinkle with Lawry's seasoning salt and freshly ground black pepper.  Toss together to mix well.  Cut four pieces of foil and top each with an equal amount of the mixture.  Fold the edges so it makes a tightly sealed packet.  Grill on medium for about 35 minutes.

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