St. Paddy's Day Grilled Steak and Mashed Potatoes

Whip up clotted cream, non-fat sour cream, with fresh thyme, and fresh chives for the mashed potatoes.

7 cups English clotted cream, organic (Substitutes: reduced-fat, organic, pasteurized, ricotta cheese or organic, skim, pasteurized, cottage cheese, or evaporated, non-fat, unsweetened, condensed milk, pasteurized, organic)

1 cup rice bran oil butter substitute, unsalted, organic, melted/hot
(You can omit this for lowering calories)

7 cups non-fat sour cream, organic, pasteurized, heated up/hot

7 cups organic, fresh, finely-minced chives, organic and fresh, organic, thyme, finely-minced

7 TBL black pepper, organic, coarsely-ground

7 TBL garlic paste/puree, organic, peeled, ends trimmed, oven-roasted, then pureed

24 large, organic, russet potatoes, washed, peeled, boiled in skim, organic, non-fat, pasteurized buttermilk with 1 TBL sea salt, drained, then mashed up. Add in last, to keep it hot.

For the steaks, and chicken breasts, boneless, skinless, marinate both, in separate containers, 24-hours in:

Melted, organic, rice bran oil, unsalted butter substitute, mixed with garlic paste/puree (oven-roasted garlic cloves, peeled, ends trimmed off, then pureed into a thick paste), with black pepper, and dried, organic, thyme leaves.

Grill with a wood-smoker or on cedar planks.

Remember to have a separate platter for the cooked steaks than the one used for raw ones. Get a stainless steel meat thermometer also.

Just serve it with a large raw veggie platter. For dips, have an assortment of fat-free raita, hummus, and baba ghanouj. Put the dips into red, yellow and orange bell pepper containers.