Friday, August 10, 2012

Grill, Un-interrupted


Baby and I are probably the only people you have perhaps ever encountered who travel with their own meat and basting brushes. To clarify, we were heading to the wilds of Maine with a fine grilled menu in mind and were unsure of the cuts of beef we may find there, and as we were renting, who knew what cooking utensils the kitchen might hold? We at least were assured that there would be a grill, as transporting that might prove to be cumbersome.

Behold our lovely centerpiece, composed of driftwood and curls of birch bark that we found along the shores of Muscongus Bay...

and frilly ferns, great leaves, twigs, tiny pine cones and berries from along the hill next to our pot that would soon hold roasted corn.

Grilled Romaine lettuce!

Tonight's Menu
Roasted Pepper S'mores--an old Martha Stewart classic that I've been making for years. Splitting a variety of brightly colored peppers in half (try to keep them hinged), remove the seeds. Stuff with slices of mozzarella cheese and sprigs of rosemary. Drizzle with olive oil inside and out, with ground salt and fresh black pepper. Close up the peppers and get to grilling until cheese has melted and the peppers have those lovely char marks. 
Roasted Corn--brush your ears, husks and all, with olive oil and roast on the grill for at least 45 minutes. When cool enough to handle, peel and delight in smoky revelry, rolled in lots of butter.  
Grilled Romaine Lettuce with Lemon-Anchovy Vinaigrette--click here and add anchovy paste to the dressing and sub lemon juice for the Champagne vinegar. Brush your greens with vigor before tossing on the grill.
Chimichurri Steak--click here for a version of the sauce with Rib-Eye steaks. Ours were flank cuts.
Strawberry Shortcake--nothing easier than the best berries you can find with some cream of tartar biscuits and Cool Whip!

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