MISSION, KS -- (Marketwired) -- 06/20/13 -- (Family Features) Summer entertaining is easy with simple, crowd-pleasing recipes from light bites to sweet delights that require almost no time in the kitchen.
Invite over a few of your closest friends, heat up the grill and set out your favorite wines for a truly memorable outdoor dinner party. Select simple recipes that can be prepared ahead of time and quickly seared on the grill once your guests have arrived. Everyone will enjoy the food and you'll love that you're not trapped in the kitchen. Prep, chop and marinate everything then store it all in containers.
Continue the trend of simplicity by serving food-friendly wines, such as those from Las Rocas. Las Rocas, which literally means "the rocks" because of the rocky soil where the grapes are grown, produces an incredibly vibrant Garnacha and refreshing Rosé that pair wonderfully with these dishes.
Make the occasion truly special by beginning the festivities at sundown to take advantage of the cool breezes and beautiful sunset. Line the tables with a row of small candles, hang sparkling white lights from the trees and put on your favorite music. Your guests may never want to leave.
For more information, visit www.lasrocaswine.com.
Pan Seared Rib Eye with Balsamic Glaze and Crispy Salted Potato Wedges
Serve with Las Rocas Garnacha, a vibrant and versatile red wine with rich dark berry flavors and aromas.
Yield: 4 to 6 servingsFor Crispy Fingerling Potatoes1 pound small Yukon gold potatoes cut into wedges Kosher salt and freshly ground black pepper3 tablespoons extra virgin olive oil1 teaspoon roughly chopped fresh rosemary leaves, plus a couple of sprigsFor Steaks Kosher or coarse salt and freshly ground black pepper4 3/4-pound bone in rib-eye steaks, about 1 inch thick1 large shallot, thinly sliced1/2 cup aged balsamic vinegar2 tablespoons unsalted butter
For potatoes: Place the potatoes in saucepan and cover with cold, salted water. Set over high heat and bring to boil. Cook until potatoes are fork tender, about 10 minutes depending on size of potatoes. Drain and rinse under cold running water. Pat potatoes dry with paper towels and season with salt and pepper to taste. Set potatoes aside and begin steak.
For steak: Sprinkle large cast-iron skillet with kosher or coarse salt; heat skillet over high heat for about 8 minutes, then add steaks. Sear until steaks are crusted brown, about 4 minutes; turn steaks. Sear to desired doneness or about 6 more minutes for medium rare. Transfer to cutting board and let rest while you make sauce.
Wipe out pan and add shallot; cook, stirring, about 1 minute. Slowly add vinegar and 1 tablespoon of water and bring to a boil. Stir continuously until reduces and thickens, about 2 minutes. Remove pan from heat, swirl in butter, and season with pepper to taste. Drizzle sauce over steaks just before serving.