Birthday For Two - End of Summer Party Menu

Party Perfect Specialty Cocktail - The Seabreeze 

This weekend was all about two very special people in my life (one big and one little), and the joint birthday we threw to celebrate them. Because we would be holding the event at my mom's weekend house on Long Island, a barbecue made perfect sense. 

Menu
For the main course, the general consensus was, resoundingly, Filet Mignon - who am I to argue? To make it extra special, I decided to prepare some make-ahead  Bearnaise Butter to melt over the Steaks as we served them.

For the Appetizers, I opted to keep it simple, reverting to a few of my old standbys - a great Shrimp Ceviche Dip that's always a big hit plus a few Cheese & Meat Plates and my favorite summer Caprese-style salad of rich Burrata Cheese, Tomato and Stone Fruit (this time using Heirloom Tomatoes, Plums and Peaches + a garnish of Micro Arugula). 

Dessert was easy (and store-bought, just as I like it) - a stupendous Vanilla Buttercream Birthday Cake from Southampton's Famous Tate's Bakeshop. 

Favors & Decor
Of course, it's not a party without favors. This was a fun challenge because our guests were to be adults and kids. I also had the urge to give out healthier treats (could I be growing up?), yet I needed to make sure they weren't disappointing (remember the lady that would give out raisins back when you trick-or-treated?).  

Favor Bags With Whale Bath Squirt Toys, Photo: NK

That''s why I was thrilled when I found these AMAZING Yummy Earth Organics Lollipops on Amazon (seriously, so good). The pops were perfect wrapped up along with my favorite Fruit Leather, in cute yellow and blue themed bags from Outside The Box Papers. I sealed the favor pouches with anchor stickers (we had a nautical theme) found on Minted.com. In fact, much of our coordinated party decor came from Minted. I also really loved the easy-to-assemble and affordable paper lanterns from Oriental Trading, which is a another great place for all your party needs (thanks to my sister-in-law for the tip). Oriental Trading was also the source of these cute Whale Bathtub Squirt Toys for the kiddies.  

LAST BUT NOT LEAST - Adult beverages!

I don't have to tell you that this is a must. The easiest way to serve a festive, seasonal cocktail is to serve just one kind - in our case, it was my husband's expertly mixed Seabreeze (as delicious as it is easy). And it's on-theme too! With the drinks mixed, I needed only to put out my and my Caprese Salad, Cheese Plate and Salumi Board, it was officially party time. Scroll down for the How To on our Cheese & Meat Plates and here is hoping your end of summer parties are filled with fun, family and great food too!  

The Appetizer Spread: Burrata, Tomato & Stone Fruit Salad, Salumi (Saucisson Sec + Prosciutto + Figs)
alongside a simple Cheese Plate, Photo: NK

French Inspired Cheese Plate, the How-To is below, Photo: NK 

How-To: French Inspired Cheese Plate 
Firm and Soft Cheeses - Cantal (firm) and St. Andre (soft, brie-like cheese)
Tiger Figs
Castelvetrano Olives (Ok- not French but Sicilian, and they're so amazingly good)
Sweet Surrender Black Grapes, or similar  
Carr's Water Crackers 
Italian Parsley Garnish


How-To: Simple Salumi Board
Sauccison Sec, dry French Sausage
Imported Aged Prosciutto Slices, cut into thirds
Tiger Figs

Bistro Break - NY Strip With Bearnaise Butter & Haricot Vert

Let's talk steak. 

Today's recipe for this delicious cut of New York Strip is lightly adapted from Food & Wine Magazine's wonderful feature on NYC's newest French Restaurants. Included is Andrew Carmellini's casual bistro, Lafayette, which serves up this Strip Steak with Bearnaise Butter on the menu. Carmellini is amazingly talented and I've been following him ever since his days at A Voce. He also happens to be one of my inner circle of chef "boyfriends" :)

NY Strip With Bearnaise Butter & Haricot Vert, Photo: NK

I don't opt for strip too often because I am most partial to Ribeye. Skirt and Flank are my go-tos for everyday meals, but when I do reach for Strip, I am reminded that it really is delicious for Bistro-inspired meals (Edge of Eye and Hanger are excellent choices when you're looking for flavorful budget cuts).

For me, New York Strip is the better half of the Porterhouse (Filet comprises the other side of my favorite super-splurge cut). 

Medium Rare! Photo: NK

Since I was already going to be slathering in my steak in butter, I kept the rest of the plate modest with sauteed Haricot Verts with Shaved Rainbow Carrots. My changes to Carmellini's recipe were minor and mainly driven by necessity (AKA: the ingredients I had or didn't have on hand such as Tarragon Vinegar). The results were TO DIE... I don't know if I just got a particularly great cut of meat or whether the cook time was spot on but wow....

One thing I must insist you do:

Get yourself a good cast iron skillet. They are super affordable and cook meat, fish, even eggs, amazingly well. The secret is that cast iron evenly distributes heat. Our favorite brand is Lodge (9 or 10 inch is a great size to choose). Trust me, you will not regret it.

NOW...

Let me show you what Medium Rare is supposed to look like (pictured right).

And here's how you do it. Keep reading for the Bearnaise Butter recipe! 


Cooking a perfect New York Strip (for 2) is really simple:

What you need:
2 8-10 Ounce NY Strip Steaks, Kosher Salt, Pepper, and 1 Tablespoon Canola Oil

What to do: 
Season Steak on either side with Kosher Salt and Pepper.
Add the Oil to the pan and heat over medium-high flame.
Cook 3-4 minutes per side in a good, cast iron skillet.
Allow to sit uncovered for 5 minutes.
Spread with Bearnaise Butter* (at room temp) and serve!

Bearnaise Butter (Makes enough for up to 4 people)
Lightly Adapted From Food & Wine / Andrew Carmellini

Ingredients:
1/4 Cup Finely Minced Shallots
1/4 Cup Dry White Wine (we used Sauvignon Blanc)
1 1/2 Tablespoons Red Wine Vinegar
4 Ounces or 1 Stick Unsalted European Butter (such as Lurpak) at room temperature
1/4 Cup Minced Tarragon
Kosher Salt
Pepper

Method:
Divide the Minced Tarragon in half and drop half of it into a small bowl with the Vinegar. Allow to steep for at least 15 minutes. 

In another bowl, mash the Butter Up. Add the remaining Tarragon, Shallots, Wine, Tarragon and Vinegar mixture and combine. Sprinkle with Salt and Pepper and adjust as needed. 

You can utilize the Bearnaise Butter at room temperature or store it for future use rolled in Saran Wrap and kept in the freezer. Bring to room temperature before using. 

Spread Bearnaise Butter on Steaks before serving. Enjoy!