Welcome to an Extra Special Day

Before we get into why this day is special, let’s get a few other National Days out of the way. The first would be the official birthday of the United States Air Force. While the Air Force was first formed on August 1, it was a part of two existing branches of the military. So while historically the creation of the Air Force is August 1, it wasn’t yet an independent branch.

On September 18, 1947, President Truman signed the National Security Act establishing the U.S. Airforce on board the first Air Force One, a VC 54C. So Happy Birthday – again!

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Today is also National Cheeseburger Day. What can be more American than a cheeseburger? Growing up, cheeseburgers were a treat. We barbecued burgers on special days such as Labor Day or the 4th of July. Burgers really weren’t practical as a family meal. While the ground beef may have been cheap, it didn’t create the all important leftovers like a big hunk of roast beef did. I think it was the rarity of burgers that made me want to eat them from the lunch counter every day when I was in high school. I still crave those burgers. They were more filler than meat, came wrapped in paper, with an orange sauce made from a mixture of mustard and ketchup. When you grow up on real food, junk food seems exotic and exciting.

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However; cheeseburgers simply would not do for today’s recipe share. It’s National Wife Appreciation Day. Now that’s a day I can fully get behind. Wife Appreciation Day is observed on the 3rd Sunday in September. It’s better than Valentine’s Day, or Mother’s Day. Why? Because it’s all about showing your wife that you appreciate her. Not just as a romantic partner, or the Mother of your children, but her. All she does, all she contributes to the union and the partnership that makes a good marriage.

If I am going to be appreciated, it’s not going to be with a burger. Once upon a time my favorite steak was a Filet Mignon. While Filet Mignon still strikes a fancy-pants cord with me, my new love is the Ribeye. Tender, and oh so packed with flavor. Ask any expert, and you’ll find that when it comes to amazing flavor, Ribeye steaks are king. While the steaks are the centerpiece of our menu, we can’t forget all those special sides that round out an amazing supper. What goes better with a perfectly grilled steak than a baked potato? And what rounds out the meal better than sautéed squash? Oh yeah, now we’re appreciated!

Wife Appreciation Supper
Grilled Ribeye Steaks with Compound Garlic Butter
Simple Chive Baked Potato
Sautéed Onion and Squash Skillet

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Grilled Ribeye Steaks with Compound Garlic Butter
Steaks
4 Ribeye Steaks
Fine Salt to taste
Fresh Black Pepper to taste

Remove steaks from refrigerator. Season with salt and pepper, let rest on the counter until ready to grill. Steaks should rest for about 30 to 45 minutes, depending upon thickness. For an even grill, steaks should be even in temperature. Also the rest allows salt to do its thing to begin breaking down the proteins, resulting in an even more tender steak.

While the steaks rest, make the butter.

Compound Butter
3/4 cup Butter, soft
5 Garlic Cloves
2 tablespoons fresh Italian Parsley
1 tablespoon fresh Thyme
1-1/2 tablespoon fresh Rosemary Needles
Rosemary Sprigs, garnish

Place soft butter in a small bowl. Peel garlic, press directly over the butter. If parsley is damp, pat dry. Finely mince parsley, add to butter. Pluck thyme leaves from stem, mince and add to butter. Strip Rosemary needles, mince and add to the butter. Season with a pinch of salt and pepper. Mash together to create a nice herb compound. Set aside.

To Grill Steaks
Lightly oil grill grate. Heat grill to medium hot. Pat steaks dry with paper towel. Place steaks on heated grill. Cook 4-1/2 minutes per side or until medium-rare (135 degrees).

Transfer grilled steaks to serving platter. Spread about half of compound butter over steaks, Tent with foil and let rest for about 8 minutes.

Serve with remaining butter and enjoy.

Simple Chive Baked Potato
4 Baking Potatoes
Chives as desired
Salt to taste
Black Pepper to taste
4 tablespoons Butter
Sour Cream as desired

Heat oven to 400-degrees.

Scrub skins of potatoes, pat dry. Set potatoes on the counter, determine which side is more even for a flat, even set. Cut a shallow slit lengthwise down the center. Cut two more slits in crisscross X at the center.

Once oven has reached temperature, place the potatoes directly on the rack, cut side up. Leave undisturbed in the oven for 45 minutes.

While the potatoes bake, snip chives into a small bowl to use when serving potatoes.

After 45 minutes, check potatoes for doneness. Potatoes should be tender when poked with a fork or metal cake tester. Remove from oven, wrap in foil. Turn oven off, place potatoes back into the warm oven to hold until ready to serve.

To serve, open wrap, press long ends toward the center to “pop” open. Season lightly with salt and pepper. Serve potatoes with butter, sour cream and chives as desired.

Sautéed Onion and Squash Skillet
2 Zucchini
2 Yellow Squash
1 small White Onion
3 Garlic Cloves
3 tablespoons Olive Oil
Salt to taste
Black Pepper to taste
Dried Dill Weed, optional

Slice the zucchini and yellow squash into equal rounds, about 1/4-inch thick or so. Set aside. Peel and dice onion, set aside. Peel and mince garlic, set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add in the onion and sauté until softened, about 3 minutes, stirring often. Scatter the sliced zucchini and yellow squash over the onion. Continue to sauté until soft, about 3 minutes longer. Add the minced garlic and cook until fragrant, no more than 45 seconds.

Season with salt and pepper to taste. Add dill if using, toss and serve.