I could have sworn that was steak!

Yes, it is Thursday and I am just now writing/posting our experience from this past Monday.  My sincere apologies to our followers and to the "J" and "A" in our JAK.  Let me summarize my tardiness as this: This week has definitely not been a mundane one!  Busy, busy. 

But, lucky for you, this past Monday was so spectacular I can still vividly remember it all!  No "theme" this week, other than...."Seriously Jack Frost, stop nipping at our toes!".  Oklahoma weather is funny.  We can get a full week of 80 degree weather, to then be hit with 40 degree weather the next week.  Sure, 40 degree weather isn't bad (when you are comparing it to minus 2).  But, when you get that first wave of warmness in Spring that you've been waiting for all Winter, and then you get a cold spell....it hurts.  But, that didn't stop JAK from using the grill again this past Monday!  We just bundled up, and drank some wine!

(again, sorry for the flipped photo...errrr!)

On that topic, our first few glasses were provided by my own father.  He makes his own wine, and it is wonderful!  His father had a few (more like 4 rows) of a concord grape vine.  When he passed away, one of the few things my father took was a vine of this.  He transplanted it to his yard, and has watched it grow each year.  This all happened in the early 90's, and just a few years ago my father decided to put those grapes to use.  So, the wine is not only good....but has some incredible sentimental value as well.

Okay, on to the main dish!  "J" decided to do a grilled sweet potato fry for our appetizer and a grilled salad and shrimp for the main course.  Yes, grilled salad.   

Romaine salad, sliced long-ways (perfect for the grill)

First few shrimp added to the spicy marinade

The shrimp after marinating a while

Sweet potato wedges, ready for the grill!

Yeah, so what if the device holding the sweet potato fries is designed for a fish?  It works!

This was a mixture of kosher salt, cayenne and lime zest.  We sprinkled this on top of the fries once they came off the grill.  WOWSER!  Flavor alert!  This mixture would also be incredible on popcorn!

Cast iron skillet with the shrimp, cooking away!

Salad wedges added

The shrimp plated, with fresh cilantro on top.  They were cooked to perfection, and had the perfect combination of heat and tangyness (from the lime).

The grilled salad.  While it was finishing on the grill, we added blue cheese crumbles.  I used red wine vinegar as the dressing, "J" used balsamic and "A" went with the traditional blue cheese dressing.  This portion of the meal is where our title comes into play.  "I could have sworn that was steak!".  I'm not kidding folks.  First, I have never had nor heard of grilling a salad!  Although skeptical, it turned out awesome.  Second, I truly (if eyes were closed) would have sworn I was eating a steak!  We couldn't figure out what could cause such a flavor in a salad, other than the grilled flavor and blue cheese crumbles.  It was so delicious, hearty and satisfying.  I want to eat all salads this moment forward, grilled only!  Yummo!

My wedge demolished

Dessert took the cake as well!  Well, the danish.  These are freshly made apricot danishes, from a local German baker.

Sliced up, and ready for their bath

Their bath is this amazing creamy mixture

Taking it all in....or, soaking it all in I suppose

Another cream mixture, which went in between the layers of the sliced danishes.

Yep, "J" made a bread pudding!

Creamy mixture for the layers

Sauce heating up (this went on top of the bread pudding, and included a touch of whisky at the end!)

Almost ready.......

But the sauce is the final touch.  The sauce was so good, period.  That's all.

So pretty.  Seriously, restaurant style.

And, I leave you with this.  "J" and "A's" strawberry plant.  It already has flowers, which we know is the sign of a strawberry to come!  Gosh, we just can't wait for summer.  And Jack Frost to leave us for good (at least until November)!  Have a fabulous weekend friends, and we'll see you next week!

Until next time, A la cuisine!