Bringing It All Together

Today is the 16th of May. The month is half way behind us or half way ahead, depending upon your empty or full glass perspective. May is such a special month. May Flowers and Mother’s Day. And plenty of National Days to choose from.

Today we have National Barbecue Day, Do Something Good for Your Neighbor Day and Mimosa Day all rolled into one perfect day in May.

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Hum, do something good for your neighbor. I like doing good things. According to the powers that be, a neighbor could be a person who lives near your or a fellow human being. Wow, that lends to endless possibilities. For the purpose of today’s share, let’s keep it to someone who lives nearby. When Starr Valentino founded Do Something Good for Your Neighbor Day in 2009, his purpose was to create a day that reminded us just how precious our neighbors are, that we are all neighbors in one way or another and we should treat each other with love and respect. Amazingly enough, that’s not always the case. Just surf the internet and see how many articles have been written teaching us how to be a good neighbor. Everything from keeping the noise down to controlling our pets and children. I am speechless that common sense like mow your lawn or don’t use common areas as a garbage dump shouldn’t need to be taught.

So how can we do something nice for our neighbor? Offer to run an errand or pull weeds or help carry in the groceries or put the trash at the curb. When Kiddo was a teenager, without my saying a word, he noticed that one of our neighbors was an elderly man who struggled with his yard work. All on his own, he trimmed the bushes. I was so proud. There are a million little things we can do out of kindness. Just take a look around and you’ll see.

Now Do Something Good for Your Neighbor doesn’t necessarily revolve around food, although it could. However; Barbecue Day and Mimosa Day sure do. So why not invite your neighbor over for a beautiful brunch of Steak and Eggs with all the trimmings while the Mimosas flow? Yeah, now we’re talking.

Granted, generally speaking Barbecue involves pork and sauce and slow cooking. But hey, a steak with a sauce isn’t too far a stretch., right? Besides, barbecued ribs really don’t play nice with a sparkling mimosa, but steak and eggs sure do.

So set the backyard table, chill the champagne glasses and extend an invite to your neighbor to enjoy the beauty of a day in May.

Be A Good Neighbor Breakfast
Arugula Berry Salad
Morning Rosemary Potatoes
Creamy Scrambled Eggs
Grilled Steaks
Mixed Berry Mimosas

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Arugula Berry Salad with Raspberry Balsamic Vinaigrette
Arugula Salad
6 cups Arugula
1 cup Strawberries (hulled and halved)
1 cup Blueberries

Rinse and spin dry the arugula. Hull and half strawberries. Rinse blueberries. In a bowl, combine arugula, strawberries and blueberries. Set aside.

Balsamic Vinaigrette
2 tablespoons Red Onion
1/4 cup Raspberry Balsamic Vinegar
1-1/2 tablespoons Honey
1/4 cup Olive Oil
1 pinch Salt
Fresh Black Pepper

Grate or finely mince red onion. Place in a bowl. Add Balsamic Vinegar and honey. Slowly add olive oil, whisking constantly. Season with salt and pepper. Place Vinaigrette in the refrigerator for the flavors to marry until ready to serve.

To serve: Whisk Vinaigrette well. Toss salad, drizzle with Vinaigrette and serve.

Morning Rosemary Potatoes
2 lbs small New Potatoes
2 teaspoons fresh Rosemary
4 tablespoons Butter
Salt to taste
Black Pepper to taste

Heat oven to 450 degrees. Lightly spray a rimmed baking sheet with cooking spray and set aside.

Scrub potatoes, cut in half or quarters depending upon size. Pat dry and set aside.

Pluck Rosemary needles from the sprig. Mince and set aside.

Heat a large cast iron skillet over medium-high heat. Melt butter in the hot skillet. Stir in rosemary, salt and pepper. Coat potatoes evenly with the seasoned butter. Remove from heat.

Arrange the potatoes in a single layer on a baking pan. Bake in the heated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss potatoes occasionally to ensure browning on all sides.

Oven Scrambled Eggs
18 eggs
3 tablespoons Butter
3 tablespoons Flour
3/4 teaspoon Salt
1-1/2 cups Half and Half
Salt to taste
Black Pepper to taste

In a saucepan over medium heat, melt butter. Sprinkle flour over the melted butter one tablespoon at a time. Add salt and cook; stirring constantly for 3 minutes.

Gradually add in half and half while whisking constantly till sauce comes to a boil and had thickened. Remove from heat and cover in plastic wrap. Place in freezer to bring the mixture back to room temperature, about 10 minutes.

Heat oven to 400-degrees. Grease a deep casserole dish, set aside.

Whisk eggs in a large bowl. Add the cooled cream mixture. Whisk together.

Pour egg mixture into the prepared dish. Cook uncovered for 10 minutes. Scramble mixture with a with a spatula. Cook another 5 minutes and then scramble again. Repeat the process until eggs are cooked and reach the desired firmness. Before serving, season with salt and pepper to taste.

Grilled New York Steaks With Consommé Steak Sauce
Grilled Steaks
4 New York Strip Steaks
Kosher Salt
Black Pepper

Generously season steaks with salt and pepper. Let rest on the counter for 30 minutes for even grilling.

Heat grill for both direct and indirect grilling.

Place steaks on the direct side and let cook for about 3 minutes per side. Move to indirect side, continue to grill until steaks are about 5 degrees BELOW desired doneness.

Remove from grill, tent and let rest for 5 minutes before serving.

Consommé Steak Sauce
1/2 Shallot
1 Garlic Clove
1/4 cup Butter
1/4 cup Flour
1/2 teaspoon Black Pepper
2 teaspoons Dry Mustard
1 tablespoon A-1 Steak Sauce
1 (10 oz) can Beef Consommé

Cut shallot in half from tip to root. Set aside half for another use. Peel remaining half, finely mince and set aside. Peel and finely mince garlic, set aside.

Melt butter in a saucepan. Cook shallots over medium-low heat for 3 minute. Add garlic to the pan and cook for 15 seconds, just enough to release its aroma. Add flour and pepper, making a rue. Continue cooking for about 1 minute.

In a separate bowl whisk dry mustard, steak sauce and consommé. Gradually pour the mixture into the saucepan with flour rue. Whisk continuously to prevent clumps from forming. Bring mixture to a simmer, stirring until well mixed and thickened.  The sauce should coat the back of a spoon.

Remove from heat, let cool for 5 minutes. Serve along side steak to use as desired.

Mixed Berry Mimosas
Berry Syrup
1 cup Sugar
1 cup water
1/2 cup Raspberries
1/2 cup Blueberries
1/2 cup Blackberries

Mix the sugar, water, and all of the berries in a medium pot. Bring mixture to a boil on medium-high heat. Once boiling, reduce heat to medium-low. Let berry syrup simmer for 20 minutes.

Remove from heat. Press berries through a fine mesh strainer several times to remove all the seeds from the syrup. Let syrup cool to room temperature, then chill before using.

Note: The syrup can be made in advance and chilled. The recipe will make enough flavoring for 2 bottles of champagne. If not serving that many mimosas at once, the syrup can be stored in the refrigerator up to 2 weeks.

Mimosas
Berry Syrup as needed (above)
2 bottles chilled Champagne
Fresh Berries for garnish as desired

Place 2 tablespoons of syrup into each champagne glass. Fill with glass with champagne, leaving about 1 inch of room at the top. Float berries on top and serve.