Un-Americanize Your Diet

Summer COOKOUT menu

Steak with corn and potatos and caprese salad

CSA ingredients: grassfeed beef steaks (Rib Eye and Flat Iron)

tomatoes

arugula

corn

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

Ingredients

• • 1 cup fresh basil leaves
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons coarse salt, divided
  • 1/4 cup finely sliced scallions (from 4 scallions)
  • 1 1/2 teaspoons minced garlic (from 3 small garlic cloves)
  • 3 1/4 cups corn kernels (from 4 or 5 ears)
  • 4 new potatoes cut in quarters
  • 1/2 pound cherry tomatoes, halved (1 3/4 cups)
  • 2 tablespoons white balsamic vinegar

Directions

1. Bring a medium pot of water to a boil.  Add salt to taste.  Boil potatoes about 10 minutes until just starting to get tender. Do not over cook since they will cook even more.  Remove from water.  Once cool cut into smaller pieces.
2.  Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in a blender or food processor until smooth.
3. Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning). Add potatoes, tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.
4. Drizzle basil oil on vegetables, and stir. Serve immediately.

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

Marinade

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!