Oregano Roasted Potatoes

Oregano Roasted Potatoes
8-10 medium-sized russet potatoes, cut into bite-size wedges
1 small yellow onion, chopped
2-3 fresh garlic cloves, chopped
4-5 stems fresh oregano, rough-chopped
3/4 cup extra virgin olive oil
2 tbl. butter
salt & pepper to taste

Preheat oven to 350 degrees.
In small saute pan, melt butter over low heat.
Add onion & garlic and saute until translucent.
In large roasting pan, spread potatoes and drizzle with olive oil.
Season with salt & pepper to taste.
Spoon onion & garlic mixture evenly over potatoes.
Then scatter fresh oregano on top.
Using hands, mix all ingredients, thoroughly coating potatoes with oil, spices & herbs.
Turning potatoes occasionally, bake at 350 degrees for 45 minutes or until potatoes are tender and top layer begins to brown.
Serve immediately.
Serves 6-8.

A simple but surprisingly flavorful accompaniment for summer entrees. Have any left over? Add mayo and you have a great potato salad.

Grilled Steak & Portabellas with Gorgonzola

Today's Joy: A Great Day, Start to Finish.

Reader, I love Sundays. There's something about the seventh day--not only is there a heightened sense of faith, purpose and renewal, but everything also takes on that playful, relaxed, last-chance-for-weekend-fun feel. Church service this morning was phenomenal. We heard a message from Dave Ramsey, that funniest of financial gurus.

Then I met friends at K's house for our monthly dinner & a movie night. SO much fun! As my dish of choice, I brought some of my family's beef and made Grilled Steak, Portabella Mushrooms & Gorgonzola on French bread. YUM! Here's the recipe:

Grilled Steak & Portabellas with Gorgonzola

1 loaf french bread, sliced

2 thick-cut steaks (ribeye or New York strip)

2 large portabella mushroom caps, thinly sliced

1 container Gorgonzola (blue cheese) crumbles

2-3 large garlic cloves, chopped

1 & 1/2 sticks butter, softened & 2 tbl. set aside

salt, pepper & Penzeys Spices English Prime Rib Rub to taste

Preheat grill to 400 degrees and oven to 350 degrees.

Season steaks with Penzeys English Prime Rib Rub and salt & pepper.

Grill steaks for 2 minutes on each side, then remove from heat and allow to rest briefly.

Slice steaks thinly on the diagonal and set aside.

In small saute pan, melt 1 tbl. butter.

Add portabella slices and saute until tender.

Spread french bread slices with Homemade Garlic Butter* (see below) and arrange on cookie sheet.

Layer steak slices and portabella mushrooms on french bread.

Top with Gorgonzola and bake for 5-10 minutes or until Gorgonzola begins to brown.

Remove from oven and serve immediately.

Serves 6.

Homemade Garlic Butter*

In small saute pan, melt 1 tbl. butter.

Add garlic & saute until tender.

Remove from heat and allow to cool to room temperature.

In food processor, add remaining butter and then add sauted garlic.

Pulse until thoroughly combined. Season with additional salt to taste.

Pulse until creamy. Refrigerate until needed.

Garlic Butter can be made a day ahead.

Banya Calda

Anchovy lovers, rejoice!

Himself just turned me on to this out-of-control heart stopper. It's the darling recipe of one of his oldest friends--perfected over many years of traditional Italian family gatherings.

While beyond delicious, it should come with the following disclaimer:

Eat at your own risk!

Fat, fat & more fat!

Will add an extra hour to your work-out!

Face-stuffing will likely ensue!

Serious probability of burning your tongue (and totally worth it)!

Banya Calda

2 sticks butter

7 oz. chopped garlic

4 oz. flat anchovy fillets

In skillet, melt butter over medium heat.

Add garlic and anchovies.

Saute, stirring often, until anchovies are dissolved.

Serve as warm dip with french bread, green cabbage, celery, or other vegetables.

Serves 6.

Similar recipes also incorporate cream or half & half to thicken mixture. But I'm thinking that kind of artery-clogging might be overkill...