Christmas Eve

Patrick, my dad, and I got dinner ready for this eve, while our hard working female counterparts worked the day away. It was gooooood.

Asian-Marinated Flank Steak

1 cup soy sauce

1 cup sake

1/2 cup sugar

1 large bunch fresh cilantro, coarsely chopped (about 1.5 cups)

1 2-inch piece fresh ginger, peeled, cut into thick slices

4 cloves garlic

1.25 tsp dried crushed red pepper

STEAK

Combine first 7 ingredients (...not the steak) in a food processor or blender, blend until pureed. Pour marinade into a large heavy-duty freezer bag. Add the steak to marinade in bag and seal.

Refrigerate at least 4 hours and up to 1 day, turning bag occasionally.

Remove steaks from marinate and grill over medium heat to desired doneness.

Rigatoni with Gorgonzola Cheese

2.5 Tbsp butter

.5 cup fresh breadcrumbs

1.25 cups whole milk

.5 cup whipping cream

1 Tbsp flour

12 oz Gorgonzola cheese, crumbled

1 lb rigatoni or penne pasta

.25 cup grated Parmasan cheese

Preheat oven to 400°. Butter 13x9x2 inch glass baking dish. Melt 1/2 Tbsp butter in small nonstick skillet over medium heat. Add breadcrumbs and stir until golden, about 4 minutes. Remove skillet from heat.

Bring milk and cream to simmer in medium saucepan. Remove from heat. Melt remaining 2 Tbsp butter in another medium saucepan over low heat. Add flour, stir for 2 minutes. Whisk in milk mixture. Whisk until slightly thickened, about 4 minutes. Add Gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add Gorgonzola sauce to pasta and toss to coat. Season pasta to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with grated Parmesan cheese and breadcrumbs. Bake pasta until sauce bubbles, about 25 minutes. Let stand 5 minutes before serving.

We also made green beans with vinaigrette, the sweet potato biscuits, and a salad.