So yesterday was Tom’s birthday. It started out much like any day with chores. And then we went out to purchased a refrigerator. But then it was time to celebrate. We started with cocktails, in this case Jet Pilot which has a lit crouton on top. That was fun.
And then I proceeded to prepare a Black Angus restaurant style dinner. I had purchased this book and wanted to try some of the recipes. Both Tom and I have fond memories of these restaurants from our childhoods so we thought it would be fun to try some of the food again. This restaurant was a staple for birthday dinners for adults in my family. Tom’s family did the same. One of the last times I was there was for my paternal grandmother’s birthday rather late in her life. It always felt fancy going there.
I wore the apron that Tom got me for Christmas as well as the T-shirt that Jay and Russ got me. I was ready!
The first step was preparing the steaks. I used the New York Steak with Pancetta Lattice and Sun-Dried Tomato Butter recipe. Unfortunately I couldn’t find the recipe online so you will have to buy the book. I made the butter with mustard, sun-dried tomatoes, garlic, our parsley and Parmesan. Then I made slashes in the steaks. We didn’t have New Yorks from our cow so used T-bones. I tried to incorporate the pancetta into the slices. Here is how it looked at that point. Not very elegant, I’m afraid.
Then I made the Black Angus Potatoes Au Gratin. I hadn’t read the recipe closely enough that you need to boil the potatoes first so it took longer than I had planned on. But here it is ready to go in the oven.
Tom was getting the grill heated up while I got the Original Ranch Bread ready. I can’t find this one online either, but I can find recipes for Black Angus Cheesy Garlic Bread which evolved from it. Basically you mix bread crumbs, parmesan, garlic powder and paprika together. Then you dip sliced French bread into melted butter and then into this mixture. It is then briefly cooked in the oven.
I also warmed some of our canned green beans. Tom was grilling the steaks. He is a better griller than I am. I managed to forget to put the dry mustard, salt and pepper rub on the steaks before grilling though. Here is the bread, potatoes and green beans ready for serving.
And here are the steaks off the grill with the sun-dried tomato butter melting on top.
I opened up a special bottle of wine for the meal. It is a 32 year old bottle of Merlot from Cave B Estate Winery.
And here is my meal dished up.
The meal was really good. It did bring back some restaurant memories, but none as much as we had hoped. We did remember that the last time we went to one was together with Tom’s parents in Bellingham.
After dinner Tom opened up cards and presents. This is a card from his financial adviser who is also a photographer. His cards are always great.
And then Tom opened a present from my mother and step-dad. It fit well. Tom called it perfect.
Then for dessert I made Lemon Puff Pancake with Fresh Berries. The Stuart Anderson book did not have any desserts in it. I had wanted to make cheesecake, but the grocery store was completely out of cream cheese. Crazy times. But I had the ingredients for this and thawed our berries. Here it is with some dinosaur candles.
And here you can see the light coming through the pancake wall.
It was really good. Then we watched the movie Belfast on TV. It was a great film. So we had a nice birthday celebration despite Omicron.
Please let me know if you have Black Angus memories.