As I have said before, traditions are a great thing. They are something to remind you where you came from and, maybe, where you’re going. In my life there are a lot of great things happening right now. I am constantly running around at 100 mph trying to make sure I am taking care of everything. My days are never routine except for this blog. This is one process that I am dedicated to, so I can deliver a new recipe each and every Monday through Friday. That’s why Sunday Night Ribeyes is so special to me. It allows me to sit back and relax and just enjoy the time with my wife and dogs. I am glad we have this little tradition. I think it helps to keep me sane. Last night we enjoyed my traditional ribeyes with cauliflower mashed potatoes and Texas-style garlic toast. Some nice red wine accompanied the dinner, too. The funny thing about red wines is that less than a year ago nor my wife or I would drink it. She even made the comment last night on how amazing it is that your palate can change. Here’s to Good Food, Good Drinks, and Good Times. Cheers!

Sunday Night Ribeyes

Serves 2

Ingredients

2 20-oz Ribeyes
Salt & Pepper to taste (1/4 Teaspoon per side is what we used)
1 Bag (16 oz) Frozen Cauliflower or 1 Head of Cauliflower, separated
5 Cloves Garlic
1 Cup Milk
1 Cup Cherry Tomatoes, halved
½ Cup Mozzarella Pearls (Mini Mozzarella Balls)
½ Teaspoon Fresh Basil, minced
Olive Oil

Directions

1.    In a bowl, combine, tomatoes, mozzarella, basil, 1 clove of minced garlic, and olive oil. Cover and refrigerate while the you cook.
2.    Sprinkle salt and pepper on steaks, lightly cover and set aside.
3.    Preheat grill to medium-high heat (the temperature is right when you can hold your hand for no longer that 2 seconds 2 inches of the grates).
4.    In medium sauce pan combine 4 cloves of garlic, cauliflower, and milk and bring to a slow boil  (use care not to burn). Reduce heat to simmer for 5 minutes.
5.    Add steaks to the grill and grill 7 minutes each side (3/4- to 1-inch steaks) for medium rare.
6.    Scoop out the pieces of cauliflower and place them in a blender. Blend the cooked milk mixture a little bit at a time. You will most likely use less than a ½ cup, just enough to get the cauliflower to blend.
7.    Blend until the consistency resembles mashed potatoes (don’t use a food processor for this).
8.    Add steaks to plate, top with tomato mozzarella mixture, and serve with mashed cauliflower and garlic bread
9.    Enjoy!