Entertaining at Home with Friends

Friday night was an impromptu dinner at our house with friends who just happen to live around the block. I love to entertain at home and ordering out was not an option. Who wants to come over for delivery?

I am relatively good at whipping out easy, quick menus at the last minute. Here is what I served on a few hours notice.

PS. My steak rub, compliments of my cousin Ben is to DIE for. Must try the next time you fire up the grill.

Wine
E. Guigal Côtes du Rhône 2006

Menu

NY Strips with Homemade Steak Rub
Roasted Asparagus with Parmesan Cheese
Grilled Romaine Lettuce
Orzo with Sun Dried Tom & Feta

Roasted Asparagus
Ingredients
* 1 bunch asparagus
* Extra-virgin olive oil to lightly coat
* kosher salt to taste
*dry thyme to taste
* Freshly ground black pepper
* Grated or shaved Parmesan, optional

Directions
Preheat the oven to 450 degrees F. Trim the woody ends from the asparagus, usually about 1 1/2 inches.  Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the thyme, salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

Grilled Romaine Lettuce
Ingredients
*Hearts of Romaine
*Olive Oil Spray
*Kosher Salt

Directions
Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with salt and pepper. Cook for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks to appear; then turn over and grill for another 2 minutes.

Drizzle with balsamic vinegar. I like to use a Fig Balsamic on this particular dish.

Orzo with Sun Dried Tom & Feta
I literally threw this together based on what I had in the pantry. My inspiration came from Orzo with Feta and Pine Nuts she posted this week. Orzo is a wonderful pasta that goes well with many items. Be creative and have fun.

My friend and I sat on my patio and polished off the rest of the Orzo and the wine while the guys entertained the kids. Now that’s my kind of night!

Ingredients
* 1 1/2 cups uncooked orzo pasta
* crumbled feta cheese
*2 tbsp sun-dried tomatoes in oil
* 1 (2 ounce) can black olives, drained
* 1/4 cup chopped fresh parsley
* 1 tablespoon lemon juice
* 1/2 teaspoon dried oregano
* 1/2 teaspoon lemon pepper

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large bowl combine pasta, sun-dried tomatoes, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator or serve immediately.

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