First time Grilling a meal 2013

Recently we had some friends over for dinner on a brisk spring night. We had the idea that maybe since spring had just come we could take our grill out of it's hibernation spot (the garage) and fire it up for the first time in 2013.

We went to our good old friends at Clancey's Meat and Fish market to help us pick something out for this very exciting night. In the end we came home with 3 very beautiful  looking Ribeye's. My dad treated these cuts of steak with a Rosemary, Olive Oil, and Garlic rub. This rub is the one that you can use on any type of meat that you want to grill. The rub brings out an incredible flavor in the meat.

With the meal my mom made this wonderful Parmesan Bread Pudding. It was full of wonderful tastes that combined great with the Ribeye Steak. With the Parmesan Bread Pudding we served  a Caprese Salad which made it feel like Spring outside even though it was 35 degrees and overcast. A Caprese Salad if you don't already know (I would be very surprised if you don't know) is Tomato, Basil, Mozzarella, Salt and Pepper to Taste, and a drizzle of Balsamic and Olive Oil . Further on in the post you will see the recipe for the Parmesan Bread Pudding and the Caprese Salad.

It was nice to finally take the grill out again. Here in Minnesota the word Spring and what we think of it has not hit us yet. We have half an inch of snow on the ground. When we were grilling all we had were brown gardens and black snow surrounding us. People living here in Minnesota are not the only ones that feel the pain. Up north near Lake Superior they get the treat of April Gales and snow blizzards. A Gale is a marine term for a vicious storm.

I am really getting excited to be posting more on my blog. It has been really hard for me to keep up with posting this year  since I have started my first year of Junior High. Once school ends I am hoping to post something every week since I will have the time during the summer.

The Caprese Salad

The Bread Pudding

yield: Makes 4 to 6 servings

active time: 15 minutes

total time: 1 hour

Parmesan Bread Pudding with Broccoli Rabe and Pancetta
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2" pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style white bread, cut into 1" pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)

Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.

Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
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Stacked Caprese Salad

• Serves 4
• Prep time: 10 minutes

• 2 large balls fresh mozzarella
• Salt and pepper
• 2 large tomatoes, such as red brandywine
• 12 leaves fresh basil
• Olive oil, for drizzling

1. Evenly cut each tomato and mozzarella ball into six thick slices. Lightly salt one slice of mozzarella, and stack a tomato slice on top. Lightly salt it, then stack a basil leaf on top of that. Continue stacking until you have used 3 slices each of mozzarella and tomato and 3 basil leaves. Drizzle with a little olive oil and season with salt and pepper. Repeat with the remaining ingredients to make four stacks.