Steakhouse Cobb Salad

Tonight, we came up with a riff on the traditional Cobb…

Steakhouse Cobb

Not chicken, not ham, but NY Strip. Oh, and deviled eggs.

You heard that right,

Deviled Eggs

Deviled Eggs. And, not just any deviled eggs…Growdammit Deviled Eggs.

What makes ours special?  Instead of adding relish, like many people do, we add our homemade Hot Pepper Chow-Chow.

Steakhouse Cobb Salad

I totally forgot the avacado slices to place between the steak.

I didn’t forget the blue cheese.  I don’t like blue cheese  We felt the decadence of having the deviled eggs more than made up for the absence of cheese.  We also made a dijon vinaigrette.

Steakhouse Cobb

Accompanied by Growdammit veggie & herb art by Chef Ted.

I was kind of hoping the pictures would suck, so we could make it again tomorrow night.



Filed under Actually About The Garden, food porn, garden, gardening, growdammit, organic

4 responses to “Steakhouse Cobb Salad

  1. *drool*

    That looks amazing. I love blue cheese (especially with steak), but would gladly give it up for those deviled eggs. I haven’t made them too often since we lost Mom; she my deviled egg buddy. The other elves make that scrunched up nose face when I even mention making them…lol!

    And I think your photos suck. 😉

    *There is the reasoning you need to make it again tonight!*

  2. You could still have the blue cheese Mare. And, put bacon in your deviled eggs for the other elves.

  3. Pingback: It’s too damn hot to cook, so what do we do? | GrowDammit!

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