Tonight we have Gayle and Nancy over for a birthday dinner celebration. Elle asked me to make steaks (Dad style) and a coconut cream pie (Kentucky style).
So, last weekend we did a test run of the steaks because, let's be honest, who likes steak cooked more than medium??? Not I. Steaks should never be any color but pink while you're eating them. Yet, elle and her mom and dad like medium well. Ho hum... Last Sunday's dinner was lovely, even though I was the only one eating. (Poor elle had a stomach bug, but sweetly sat with me while I ate my half of our fancy Sunday dinner.)
Tonight I have selected loin cut steaks, and I'm using the traditional Dad style coriander/garlic rub. NOM. The house smells great as the steaks are in the microwave, just getting to know their rub a little better.
For the coconut cream pie, I jump into the family recipe book. Aunt Vic's coconut cream pie is DELISH and TO DIE FOR with calories: butter, sugar and everything baked goods offer to make Americans over weight. In the spirit of trying my best to keep elle's dad's bday dinner semi healthy, I elected the following substitutions:
splenda for sugar
light butter for butter
light pie crust for regular pie crust
skim milk for milk
lite coolwhip for whipping cream w powered sugar
And, Voila.
I know, I know, I KNOW. The pie is a bastardization of the original recipe. But, it might be good. may be? The toasted coconut isn't on the pie just yet... we still have 2 hours to wait, and I didn't want soggy toasted coconut topping.
Let's all keep our fingers crossed!
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