Dinner at Bridget and Jeff's

To be continued in the morning......I'm too tired right now. But well worth it.

My cousin Bridget and her husband Jeff had a barbecue last night for her cousin Madeline which I had not seen in years, and her hubby Joe. My brother Arnie, his family and mine joined them for what turned out to be a GREAT evening.

The menu was simple Jeff grilled some churrasco style steaks (just added sea salt before grilling), Argentinian sausage, and I'm not exactly sure what the other cut was on the barbecue. For the sides I baked some sweet potatoes. Jeff grilled some asparagus after they were steamed for a few minutes and seasoned lightly with olive oil and crushed garlic. Excellent.

For dessert we had shots of Patron XO Cafe (Tequila Liqueur).....need I say more, WOW!!

Thanks guys for a wonderful time and Bridget like always is the perfect host.

Sweet Potatoes

5-6 sweet potatoes (should be one per person about 4 to 5 inches long)
butter (room temperature)
1/4 c sugar and 1 t of cinnamon mixed together well


Preheat oven to 400 F. Place aluminum foil on a cookie sheet . Rinse off the potatoes and cut the very tip on both ends. Place the potatoes on the cookie sheet making sure they are not crowded and bake for 45 - 50 minutes. The outer skin will turn very dark and some clear liquid may ooze out from the ends which is just it's natural sugars. If you are not sure if they are ready you can pierce the end with a cooking fork or toothpick and it should slide right in when tender enough.

Place cooked potatoes on a serving platter and cut them down the middle. Spread butter on both sides then sprinkle with cinnamon-sugar mixture. Delicious!