Here we go!
When we got there the apple blueberry crumble was ready for the oven, and Phyllis had already started getting the potatoes ready for the grill. I asked her to unwrap one for a photo! I think she just washed them and wrapped them up in foil while they were still wet.
Next, she washed and trimmed the asparagus. Then laid them on a sheet of foil, seasoned with salt, crushed garlic and olive oil and proceeded to fold the foil into a pouch - boy scout style - so the asparagus could be cooked on the grill.
Next step? Light the grill and start the greek salad while it heats up.
She made the salad with tomatoes, a red pepper, a red onion, a hot house cucumber, black olives and feta cheese
First: chop the veggies into bite size pieces and place in a large bowl.
Next, mix up the dressing. Extra virgin olive oil, lemon juice, vinegar, spices.
Add the crumbled feta cheese to the veggies...
add the dressing... mix...
and on to the grilling!
New York Strip Steaks!
First she put the potatoes and asparagus on the grill to one side...
and next the steaks
First my steak and Franco's... we like ours medium well, they like theirs medium rare.
Did I mention that the men were really a big help with the cooking!
Back to the barbecue... as Franco and Wayne got out of the pool to dry off...
Phyllis started taking everything off the grill...
We set the table... and BUON APPETITO!!!
Everything was delicious... right down to the apple blueberry crumble!!!
We definitely must do it again next time!!