Moi, camping?: I am, I am, I am, Superman and I can do anything!

Last Friday night, I had a craving to go out to eat at a steakhouse. Probably Tahoe Joe's. Then, I asked myself, WWID? (What Would Ina Do?) and realized I was money ahead splurging on quality filet mignon from Fresh & Easy and making tasty sides with less carbs than a steakhouse. So, I chose two new recipes (steakhouse steaks with roquefort chive sauce and scalloped tomatoes) and one tried and true recipe (cape cod chopped salad). Of course, all three from Ina because she seemes like the logical source and she really was the inspiration.

Now, I really don't think I've cooked a steak before! If I have, I don't remember.The grill is intimidating and I get whiny in the heat or extreme cold. So, is it okay to brag and say THESE STEAKS WERE AWESOME!?!?! Ina swears the trick to a steakhouse quality steak is to tie it into a round and then coat it in olive oil, sea salt and pepper and sear all sides on a hot pan. Then, you cook it at high heat for about 12 minutes in the oven and it's perfection.

The scalloped tomatoes were like a bruchetta casserole, if you can imagine that. I used my grandmother's homeade bread in the recipe, which is either a waste of good bread or the secret ingredient. Who knows?

Now, my cape cod chopped salad is my all time favorite salad. I've thought about opening a restaurant that only serves this salad for breakfast, lunch and dinner. Of course, there'd be slight variations to it depending on the customer's mood, but the salad would be the basis of all meals. What makes it so special? A dressing made of orange juice and zest, maple syrup, dijon mustard, apple cider vinegar, kosher salt, pepper and Ina's favorite: "good" olive oil. The salad itself has bleu cheese, bacon, dried cranberries and tart apples. What's not to love?

David said the meal was a "keeper." Thank you, Ina.