Mike surprised me on Saturday night by cooking a beautiful feast while I was slaving away reading an English 10 novel at the pool. For Mike's 50th birthday I gave him a Webber grill because he wanted to return to the charcoal roots of his youth. Mike feels that the gas grill is just not giving him the flavor he desires. And after Saturday night's awesome meal, I agree.
To accompany the steaks that were grilled to perfection, Mike grilled marinated beets and sweet corn. He marinated sliced beets in a little balsamic vinegar, olive oil, salt and pepper, and then he grilled them for a few minutes. Grilled sweet corn, which was Minnesota-grown not from Harmony Valley, is the family's new favorite summer flavor. To prepare, simply cut off the silk ends and husk the ears, leaving the last, thin layer of one husk leaf. Brush the ears with garlic olive oil to prevent burning and give the flavor a boost. Grilled corn takes about 15 minutes over the coals, rotating often.
For another side dish, Mike boiled the new red potatoes from Harmony Valley, and the potatoes were served simply, tossed with butter, salt, pepper and freshly chopped parsley.
For a salad, Mike took cole slaw to a new level. In fact, he called it cabbage salad. The salad was simply chopped cabbage and tomatoes (although the recipe called for green onions too, but we didn't have any) tossed with a lemon juice, mayo, honey, salt, pepper and celery seed dressing. Mike's dressing is so close to my creamy cole slaw dressing; however, switching the apple cider vinegar in my typical dressing for lemon juice really made the difference. I will use this cabbage dressing recipe in the future instead of the apple cider one.
To accompany the steaks that were grilled to perfection, Mike grilled marinated beets and sweet corn. He marinated sliced beets in a little balsamic vinegar, olive oil, salt and pepper, and then he grilled them for a few minutes. Grilled sweet corn, which was Minnesota-grown not from Harmony Valley, is the family's new favorite summer flavor. To prepare, simply cut off the silk ends and husk the ears, leaving the last, thin layer of one husk leaf. Brush the ears with garlic olive oil to prevent burning and give the flavor a boost. Grilled corn takes about 15 minutes over the coals, rotating often.
For another side dish, Mike boiled the new red potatoes from Harmony Valley, and the potatoes were served simply, tossed with butter, salt, pepper and freshly chopped parsley.
For a salad, Mike took cole slaw to a new level. In fact, he called it cabbage salad. The salad was simply chopped cabbage and tomatoes (although the recipe called for green onions too, but we didn't have any) tossed with a lemon juice, mayo, honey, salt, pepper and celery seed dressing. Mike's dressing is so close to my creamy cole slaw dressing; however, switching the apple cider vinegar in my typical dressing for lemon juice really made the difference. I will use this cabbage dressing recipe in the future instead of the apple cider one.
1 comments:
I'm making this cole slaw tonight! have to finish up the cabbage before tomorrow's delivery.
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