First off, Lupper = Lunch + Supper.
We ate at 3 pm. We have done this so many times that we’ve created a name for it. If one can have brunch, we can have lupper.
Anyway, I made beer bread, NY Strip Steaks, loaded baked potatoes (Allison’ fried the bacon), roasted asparagus and corn on the cob. Well, my mom actually did the corn thing.
My dad… set up the grill. He wasn’t suppose to do much anyway. :)
Anyway, the beer bread:
(I TOOK PHOTOS THIS TIME!)
This is the easiest most delicious beer bread ever. And it’s really good for using up beer you bought on accident (aka: beer you don’t like).
The Steak is marinaded for an hour in: Worcestershire sauce, sea salt, pepper, garlic powder and a little store-bought steak seasoning for good measure. Just give it a good coating. You should get the steak out of the fridge before you start grilling it so it can warm up to room temperature. Then, of course, you grill it to desired doneness.
Next time I use the marinade, I’m going to try something different. Worcestershire sauce, fresh garlic, salt, and pepper.
The loaded potatoes… I kiiiiiind of forgot to take a photo of them because I was too busy eating them.
All you do is bake some potatoes (probably for at LEAST an hour and 15 minutes @ 375 degrees Fahrenheit) that were coated in olive oil and sprinkled with sea salt. These are so delicious, you don’t need to load them. Just add a little butter and/or sour cream and you’re good. We sprinkled on sauteed bacon, sharp yellow cheddar cheese and sour cream.
Roasted asparagus is my absolute new favorite food ever. It’s so easy to make and it’s just deliciously amazing. I could eat an entire bunch of asparagus by myself. All you do is snap the tough ends of the asparagus off, wash them, coat them in olive oil, lay them out on a baking sheet and sprinkle them with salt, pepper and (in today’s case) garlic powder. You can also sprinkle with fresh grated Parmesan instead of (or in addition to) garlic powder. Pop them in the over for 10 minutes at 450 degrees Fahrenheit. Try to share.
Corn on the cob is easy. De-husk and de-hair the corn, place in a pot of water, bring to a boil and cook for 45 minutes (as in total time… this includes the time it takes the water to start boiling). You all know what corn looks like. Here’s the entire spread.
And here’s the man it was all for. MY DADDY!