Kinda Moroccan

I realize proportions in this picture make it look like there is a ton of couscous on this platter.  Sometimes proportions are correct! 

I had a recipe for a Greek Spiced Sirloin and decided to make it.  But, I decided to go a little Morocco with it.  This brought on a conversation regarding how interesting it is that people from completely different parts of the world eat similar foods with very similar ingredients.  Additionally, the way these foods are served is similar in the region of the Mediterranean and Northern Africa.  Imagine that!

I am just happy that the foods and flavors taste so good! 

So,  The steak is pretty much self-explanatory.  Heat grill, add rub to steak, grill, rest, serve!  Before the steak was thrown on the grill (a.k.a. George), I grilled up some red onions and zucchini spears with a little olive oil and salt and pepper.  I also got a box of couscous going  (such hard work!).  The dip in the back is a yogurt, sour cream, cucumber mixture similar to raita (a.k.a. Indian cuisine happiness).  Oh and I threw in some feta, because there is always room for feta (or is it Jell-o?).   The only thing missing was pita! 

Do you like my serving suggestion?  We simply love our dishes made by a family friend.  Go to his website to check out some of his other pottery designs!

Dinner with an 8 Ball

Drew's status update on Facebook said something along these lines.

You know how sometimes parents get their kids to eat new foods by telling them they are some gross thing like brains or eyeballs?  Or they tell them a particularly named food item is actually called something else, like "Princess slippers"?  Note: I made that last one up (oh, parenting is going to be fun!).  Well, I have discovered the grown up version of this game.  Call all somewhat questionable foods by drug names.

I was at a party last night (pot-luck), and someone came up to me and told me to try something.  I asked, "What is it?" and the reply: "Crack."

My response: I took a bite.

Example 2:  This week's CSA box included some squash type thing.  Upon futher research online (don't you think it would be helpful if they put a list in the box?), we found out this particular variety of squash is called 8 Ball Squash.  The response:  Oh, we need us some of that!

The first "hit" (ha) of our 8 ball was a success.  I decided to wade in slowly and go with a tried and true method (roasting with olive oil and a little salt and pepper - can't go wrong with that).  But as I was preparing the squash, I started to get all sorts of ideas for it: vegetarian lasagna, 8 Ball parmesan, etc.  Ahh...you could even scoop out the insides and create little bowls for a soup!  Because of the texture of the squash, I would think this is a vegetarian's favorite.  I hope we get some more in our box next week!

Note: I paired the squash with pork chops (smoky - cumin, paprika, spicy montreal steak seasoning) and some Au Grain potatoes.