I just finished a yummy dinner of leftovers from the previous night. They were from a dinner that I shared with my friends Cooper, Erin & Jeremy before we went to the last showing of “Dirty Rotten Scoundrels” at the Myrna Loy Center.
It was a lovely time replete with gin martinis expertly mixed by Cooper for a pre-dinner cocktail, a Fess Parker chardonnay with dinner, and good conversation over delicious food. Ah yes, the food. We had Souvlaki beef skewers made with tenderloin steaks from MT City Meats, Greek yogurt tzatziki, a cauliflower/parsnip gratin and a “house” salad with homemade salad dressings.
As for my rendition of the leftovers, I simply sauteed the remaining beef and onions with the marinade over high heat to make a “gravy” out of the marinade while cooking the beef. I reheated the cauli/parsnip gratin at 350 degrees for 15 minutes. I added sauteed cubed sweet potatoes as another side dish.
- 1/2 cup olive oil
- 1 small red onion, cut into 1/2″ square pieces
- 2 garlic cloves, minced
- 4 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons crushed, dried oregano
- Salt and pepper to taste
1 1/2 pounds beef steak, cubed into 3/4″ cubes
- 8 oz Fage Greek Whole Milk Yogurt
- 1/2 English cucumber, sliced lengthwise, deseeded and shredded
- 1 garlic clove minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- Pinch of salt
- Freshly ground black pepper
Mix all of the marinade ingredients together in a small mixing bowl. Place cubed meat and chopped onions into ziplock bag. Pour marinade over meat and onions, seal bag and work the marinade around in the bag so that it completely coats the beef and onion. Lay bag flat in the refrigerator for at least 2 hours to overnight.
Mix the tzatziki ingredients until well combined. Place in refrigerator to let flavors meld.
30 minutes before you are ready to make skewers of the beef and onion, pull the marinating bag out of the refrigerator and let sit on the counter. When ready to start creating the skewers, light your outdoor grill or start heating the Cuisinart Griddler (what I used). Skewer the beef and onions.
Cook over searing heat, turning every couple of minutes. Grill for 8-10 minutes. Place on serving plate and let rest for a few minutes. Serve with Tzatziki sauce.
CAULIFLOWER PARSNIP GRATIN
Serves 4 – 6
- 1 large head cauliflower, roughly chopped
- 4 – 6 parsnips, peeled, cut into 2″ long pieces, the thicker pieces further cut into halves and/or quarters
- 1 1/2 cups finely grated parmesan; divided
- 1/2 – 3/4 cup heavy cream
- 2 tablespoons butter
- 2 garlic cloves, minced
- Salt and pepper
Place cauliflower and parsnips into steaming basket and steam over boiling water for 12-15 minutes until very tender when pierced with a fork. When done, pull off of heat and let them slightly cool.
Meanwhile, make garlic butter. Melt butter over medium heat in a small saucepan. Once melted, add minced garlic and swirl pan. Turn heat to low and let the garlic meld with the butter. Do not brown the garlic. Let sit on low heat for 3-4 minutes, turn heat off.
Put steamed vegetables into mixing bowl of large cuisinart. Pour 1/2 cup cream over the top. Add garlic butter and 1 cup parmesan. Puree mixture until you reach a desired consistency, adding more cream as necessary. I like mine to be that of mashed potato consistency. Add salt and pepper to taste. Spread mixture into buttered 9″ round metal baking pan. Sprinkle remaining 1/2 cup grated parmesan cheese on top.
Bake in 350 degree oven for 20 minutes. Broil for 4 minutes. Serve hot.