Husband was home briefly over the weekend, and thankfully I had thought ahead enough to pull some pork butt steaks out of the freezer. I suggested we go out for our 12th anniversary dinner, but the man loves to cook, and I have a policy of never saying no to his cooking (any meal I don’t have to cook is a good one!), so dinner at home it was! The pork butt steaks were given a little time to marinate in some homemade riesling with some fresh cilantro from the patio planters. That stuff re-seeds itself and springs back every year, so we had plenty of cilantro to work with. The asparagus was given a rub down with olive oil, salt, and pepper and then both the butt steak and asparagus were put on the grill. Meanwhile, back at the kitchen, I was tasked with making spätzle. I kind of did it by guesswork – it’s a combination of flour, eggs, and water (since we had no local milk) until the batter is almost the consistency of a thick waffle batter (thicker than pancakes, thinner than cookie dough). The spätzle was then given a toss with some spring garlic, cheese, and pepper and plated together nicely with a glass of celebratory spumante. A really nice meal for a rainy Saturday evening!
Ingredients:
- Pork Butt Steak – Countrytime Farm
- Cilantro – Our Garden
- Asparagus – Jack’s Farm and Hill Creek Farm
- Flour – Mill at Anselma
- Spring Garlic – Charlestown Farm
- Eggs – Deep Roots Valley Farm
- Cheese – Birchrun Hills, Experimental cheese
- Non Local – Spumante, homebrew riesling, salt, pepper, olive oil