Can Meat and Potatoes Be Intense?

I am really not a meat and potatoes girl.   For reasons described here earlier though, I decided it was time for a little weekend indulgence.    Warning, what is about to follow is intense.  

Funny thing about the word 'intense'.   Our sommelier in Paris took a particular liking to it, describing his keen fascination with America's over usage of the word "intense" to describe absolutely everything.
Think about it.   It is actually quite funny.

Found this definition in the Merriam Webster dictionary:

• 1a existing in the extreme degree
• 1b having or showing characteristic in extreme degree

• 2 marked by or expressive of great zeal, energy, determination or concentration

• 3a exhibiting strong feeling or earnestness of purpose
• 3b deeply felt

So, in honor of Olivier, my question for you is, can meat and potatoes truly be described as intense?

We thought so, but will let you be the judge.   Our menu tonight comes from Epicurious and The Pioneer Woman.    I made only minor modifications to the recipes, so in this case, going to give credit where credit is due and refer you to the originals if you'd like to try these yourself.  

Grilled Porterhouse Steak with Paprika Parmesan Butter

Notes:    We made this with a sirloin and a ribeye instead.   Turned out perfectly.   Most importantly though, if you make this recipe, whatever you do, you need to drastically reduce the salt.    The recipe calls for 1 Tablespoon of salt in the marinade.  I used 1 Teaspoon and we still found it salty.   Other than that, this was a fabulous marinade and coupled with the smokey paprika butter, which we loved, resulted in a very 'intense' piece of meat.

Crash Hot Potatoes

Notes:    I actually make these all the time.   The recipe is super easy and always results in excellent potatoes that are crispy on the outside and creamy in the middle with just the right amount of seasoning.   I used fresh rosemary and thyme for herbs.    Soooooo good.

Served with grilled asparagus that got a tiny bit overdone on the grill but was the perfect companion for this meal.   Maybe if I had been watching the grill instead of trying to take pictures of it, we might have avoided this situation.

All in all, a success.   Just what the doctor ordered.    With that said, my fiance, who actually is a doctor, wanted me to remind everyone that this is definitely one of those things that falls into the "all things in moderation" category.  I don't know about you, but it is probably safe to say that the melting slab of paprika Parmesan butter on the ribeye should be reserved for special occasions (or maybe those requiring "just a little bit of intensity").    

Perhaps the upcoming Labor Day weekend?

Happy Grilling!  

Grilled Pizza with Italian Sausage

Grilled pizza is kind of like the epitome of summer for me.    It is easy, colorful and fresh.    What's not to love?   The preparation is actually also an incredibly fun social activity if you get others involved.     Perfect for informal evening parties or family gatherings on the deck.

This is one of those foods that brings back deep memories of growing up in New Hampshire.   My mother went through a grilled pizza phase for a couple of summers.  Once you get the basics down, this is a perfect food for experimenting with and it is so flexible since everyone can choose their own toppings.    I remember those summer evenings like they were yesterday.   So much fun.  While summer in New England isn't long, those perfect summer days and nights are truly memorable.

One other note on this, if you've been following me around since Italy, you'll also know that I am a huge fan of super thin crispy pizza, the kind that can only be achieved in ovens heated to a gazillion degrees.   I have found that while not exactly the same, I can achieve a similar effect on the grill.   Super high temps help crisp the dough and prepare for toppings and it imparts a lovely smokiness that adds so much flavor and depth.

I found this recipe on Epicurious.com.   One of my favorite sites for browsing (aka time wasting).  If you search for grilled pizza, you'll find a bunch of recipes, but I'd start with this one because it is so amazingly fantastic.    It is honestly not hard, even though the instructions look super long.     I'd also encourage you to make this exactly as noted.  I have a tendency to change things around, but this recipe is seriously perfect as is.    Oh, and the fresh rosemary in here is outstanding, it really makes a difference.

Grilled Pizza with Spicy Italian Sausage

I will confess to one small variation.   We substituted mild for spicy sausage.   I love spicy.   John doesn't.   I've learned to compromise when needed!

Oops, actually two.  I used cherry tomatoes since we had those available.

John and I made this together.  I made the dough and prepped all the fun and colorful ingredients.   He was in charge of the grilling activity.   Everything came together just beautifully.

It is a gorgeous dish to look at with all of the color and contrast.     The flavors are also a perfect balance of sweet, smoky, fresh and tangy.    We looked at each other after the first bite and literally almost did a happy dance in the kitchen.  

Love, love, love this recipe.    Definitely a summer keeper, although next time we'll invite friends over for a fun evening.   Lots of versatility with wine pairing too.   This would be perfect with a crisp pinot grigio or lightly sweet rose or even a chianti to pick up the smokiness in the sausage.  

Bon Appetit!