Monday, August 13, 2012

Summer COOKOUT menu
Steak with corn and potatos and caprese salad

CSA ingredients: grassfeed beef steaks (Rib Eye and Flat Iron)
new potatoes
basil from my garden

Caprese Salad

Ingredients: 4 cups of mixed greens including the argula
2 ripe tomatoes, sliced
8 slices fresh mozerella cheese, sliced
fresh basil, diced
2 tablespoons olive oil
1 tablespoon balsalmic vinvegar
1 tsp raw local honey
salt and pepper to taste

Preparation: Place greens in bowl.  Layer fresh mozeralla over greens. Top with tomato slices.  Top with basil.  Mix remaining ingredients.  Drizzle over salad before serving.

Skilllet Corn, New Potatoes and Tomatoes with Basil Oil
modified from Martha Steward Living Skillet Corn, edemame and Tomatoes with Basil Oil

Can use shelled edemame in place of tomatoes (see orginial recipe on Martha Steward Living)

 Bar Billy Beef Marinade
Source: Orignal source- I am not sure I got the recipe from my dad


4 tbsp oilve oil
1 tbsp red wine vinegar
1 1/2 tsp dijon mustard
1 clove of garlice, minced
4 tbsp Worcestershire sauce
1 tbsp Liquid Smoke
12 drops of Chinese hot oil (I used 1 tsp red chili paste instead)

Mix the marinade into freezer bag.  Add steaks and marinate at least 8 hours ideally overnight.
Take meat out about 30 minutes before cooking to allow even cooking.  Reserve some marinade.  Heat grill to high.  Place steaks on grill and sear about 2 minutes each side.  Brush with reserved marinade before turning.   Lower heat and cover grill.  Cook until desired doneness.  Allow to stand at least 5 minutes before cutting. 

 COOKING TIP: Grass fed beef in much leaner than regular beef.  DO NOT OVERCOOK or they will so tough you cannot eat it!  If you are used to cooking regular steak cut your cooking time by several minutes.  The benefit of grass fed is less saturated fats and still delicious!

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