Back to the Routine

I’m back from a great vacation and armed with some recipes that I will post later on this week.  Chicken Parmesan, Antipasto Squares and Stuffed Hot Cherry Peppers will start us off.

Spent a day in the North End of Boston, celebrating the Feast of St. Anthony, which was indeed a feast.  There was more food than I could take in.  I settled for Hazelnut Gelato (with whole hazelnuts in it!) and a can of Lavazza coffee.   It was their Espresso blend and really, really like it.  Found out I can get a subscription from Amazon for a very reasonable price.  This may be my Christmas gift to myself this year.   As well as gifts to friends and family.

Also spent a day in Rockport (near Gloucester) and was tempted to get Fish ‘n’ Chips for lunch that day, but had no appetite after a week of non-stop eating.  Probably missed out on a great plate.   The rest of the trip was spent with family and friends, catching up.  With the exception of posting a few recipes here, I tried to stay unplugged all week.  I’m glad I did.

First up will be the Antipasto Squares – quick, simple and tasty.   Until then….

Thursday Night Menu – Western Edition

This was the menu at a Bistro in Colorado that really stuck with me.  Had some great Riesling with it, too.  On the board tonight:

  1. Grilled Sirloin with Spicy Blueberry Sauce
  2. Garlic Mashed Potatoes
  3. Steamed Zucchini
  4. Coffee w/Biscotti

Grilled Sirloin with Spicy Blueberry Sauce


  •  2 cups frozen blueberries (unsweetened)
  • 1/4 cup sugar + 1 tbsp
  • 2 tsp white wine vinegar
  • 1/2 to 1 tsp red pepper flakes (depending on how hot you want it)
  • pinch of chili powder


  • 1lb Sirloin, cut into 4 pieces
  • Fresh ground pepper (opt)

Saucepan and small bowl 

Sauce: Run still frozen blueberries through a food processor until finely chopped.  Add all ingredients to a small saucepan on low heat until the blueberries melt and give you enough water to bring to a boil without scorching.  Boil for 1 minute or so, stirring constantly until liquid is reduced by half.  Let simmer on low, stirring occasionally, while you prepare the rest of dinner.

Sirloin:  Broil or grill sirloin until cooked according to your preference, if you can, sear the outside so it’s really crispy on the outside.  It works well with lots of ground pepper on the outside as well.  Once the sirloin is done, place two tablespoons of blueberry sauce on the plate, place steak on the sauce then top with more sauce.  Place remaining sauce in a small bowl and serve with meal. 

Garlic Mashed Potatoes

  • 6 large russet potatoes or equivalent – washed & cut into 6-8 pieces (peeling is optional)
  • 1 to 2 tsp crushed garlic
  • 2 tbsp butter or margarine
  • ¼ cup milk
  • ¼ cup chicken broth
  • salt & pepper (to taste)

2 quart sauce pan

Add potatoes to sauce pan and cover with water, place lid on and bring to a boil. Once potatoes are fork tender, drain well.  Add butter, garlic, salt & pepper, milk and broth to a glass measuring cup and microwave for 30 seconds to warm (this keeps potatoes from getting cold while you mash them).  Add to potatoes and mash until fluffy.

Shopping List

  • 16 oz frozen blueberries (unsweetened)
  • 1/2 oz white wine vinegar
  • 1lb Sirloin
  • 6 large russet potatoes or equivalent – washed & cut into 6-8 pieces (peeling is optional)
  • zucchini
  • Biscotti
  • Really nice coffee (I suggest Lavazza)

Also: sugar, red pepper flakes, crushed garlic, butter, milk