I have to admit, our grill did not get much use last summer. We love food cooked on the grill, but our youngest son was 18 months old at the beginning of last summer and in that terrible search-and-destroy stage. We learned quickly that trying to grill on the back patio with him anywhere in the vicinity was a recipe for disaster, so we pretty much gave it up.
Oh, what a difference a year makes.
He's still has his self-destructive moments, but he takes a warning of "hot" with utmost seriousness, so we are back in business when it comes to grilling. Such a treat! We are having a delightful heat wave here in Savannah - the hotter the better as far as I'm concerned - so the mosquitos and gnats aren't too bad (wimps), making for fabulous evenings outside, grilling and letting the boys run around. This was tonight's dinner; a perfect summer meal.
1) Mixed green salad with homegrown tomatoes (my poor tomato plants. They're like little martyrs back there, all bent over and shriveled up under my neglectful watch, but still producing the most amazing fruit ever), cucumber, feta cheese, and Dijon vinaigrette made in my new salad dressing bottle. Here's the recipe for the vinaigrette. Note: I've discovered that after a day or two in the fridge the flavor intensifies, so just add another ounce or two of olive oil, shake, and it's perfect.
1 oz balsamic vinegar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
4 ounce olive oil
Whisk or shake to combine. Excellent.
2) NY Strip Steaks. Coat with olive oil and rub generously with kosher salt and freshly ground pepper. Set them on the counter and forget about them for a solid 30 minutes. Grill over medium-high heat for 6-8 minutes each side, depending on desired doneness. Bring them in, cover tightly with aluminum foil, and let them sit for another 10 minutes.
3) Roasted fingerling potatoes (these were delivered in our farmbox this week, and holy deliciousness Batman). Dice, toss with fresh rosemary, olive oil, salt, and pepper, and roast at 425 for 30 minutes. Mmmmm.
Serve with a slightly chilled red wine or a gin and tonic, and your taste buds will practically dance with delight. Happy eating...
