. . . get out of the kitchen. Now that the outside temperatures are regularly above 90° and frequently above 100° (see inset in photo), I moved the baking chores to the patio. Meet my new best friend, the TOAST-R-OVEN.
We prepared our meal this afternoon mostly outside; I baked three potatoes in this oven and Bob grilled steaks on the outdoor portable grill. No heat in the kitchen!
Last year, February 6th was Superbowl Sunday. It was the first time we watched the big game in our new Arizona home. At that time, we had yet to acquire much furniture and we watched the Packers defeat the Steelers while sitting on folding chairs and using a picnic cooler for a table. I grilled up a couple of tenderloin steaks on the little portable charcoal grill. We ate the meal and enjoyed football afterwards. Click on the grill to see the tenderloin steak, baked potato and asparagus meal we ate that day.
No blogging today. We had a great day of football and cooking one of our favorite steamed Chinese chicken and rice with veggies meals.
If you missed the Notre Dame at Michigan football game, well that’s your loss. It wasn’t over until it was over with Michigan getting the victory they deserved.
After completion of the days chores, the Damsel cranked out her wonderful chile relleño casserole garnished with avocado and refried beans – awesome! 🙂 Click on the image to enlarge – please do not drool on your laser optical mouse.
We celebrated with beef tenderloin (filet mignon) steaks on the grill and a nice quiet dinner on the patio. Last night, we saw the fireworks from Sunset Park just to the west of us, followed by some awesome summer monsoon thunderstorms in the area.
We planned our cuisine for Fathers Day to consist of a “surf and turf” menu. I went to the butcher counter in the local supermarket earlier this week and asked for a couple of beef tenderloin steaks and some fresh Atlantic salmon filets.
We baked the salmon and some potato wedges on the outdoor grill with the hood closed. When they were mostly done, I opened the hood and put the steaks on the grill. We like our steaks medium rare, so they were on the grill for about twenty-five minutes.
We served the entree with the aforementioned potato wedges, baby green peas and asparagus spears (lots of fiber y’know). A sumptuous Fathers Day meal, indeed. 🙂
