Grilled Hanger Steak with Fennel and Beefsteak Tomato Salad

This one (I saw in "BA's Grilling Issue") comes from Chef Christopher Burton from the 51 Lincoln restaurant in Newton, Maine!! And, the reader that requested his recipe wrote that "This steak is exactly what I want to make when I grill in my own backyard".
(serves 4)

2 garlic cloves
3/4 cup veg. oil
1 cup cilantro leaves with tender stems
1&1/4 cups flat-leaf* parsley leaves with tender stems, divided
3/4 cup lemon* mint leaves, divided
1&1/2 lb. hanger steak, center membrane removed
2 T. sherry vinegar
1 t. fresh lemon juice
1 t. honey
4 T. EVOO, divided
Kosher salt, and freshly ground pepper
2 fennel bulbs, cored, cut into wedges
2 large beefsteak tomatoes, cut into wedges
3 oz. block feta, cut into 2&1/2" pieces

Blend garlic, veg. oil, cilantro, 1 cup of parsley, and 1/2 cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3-12 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 T. olive oil, whisking until emulsified. Season vinaigrette with S&P. Prepare a grill for med.-high heat. Remove steak from marinade and pat dry; season with S&P. Grill until nicely browned and an instant-read thermometer registers 125 for med.-rare, about 5 mins. per side. Transfer to a cutting board; let rest at least 10 mins. before slicing against the grain. Meanwhile, toss fennel and the remaining 2 T. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 mins. per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining 1/4 cup parsley and 1/4 cup mint. Serve salad alongside steak. Editor's note: the 51 Lincoln grills their tomatoes on a screaming hot grill, but this can be tricky. Make sure to oil grates*.

"Don't fall into the trap of being negative, complacent, or just taking whatever life brings your way. Set the tone for victory, for success, and for new levels. Enlarge your vision. Make room for God to do something new in your life today!"

Love,

MM

Creamy Buffalo Potato Salad

Thought we should start thinking ahead to Monday, the 4th of July!! Saw this one in the paper this morning that has an interesting twist to the "normal" p.s.
(serves 6)

1 lb. med. boiling potatoes, scrubbed and sliced 1/4" thick, preferably using a mandolin (please
     use guard!)
1 small baking potato (about 1/2 lb.), peeled and sliced 1/4" thick, using the mandolin
1/4 cup natural* cider vinegar (I like Bragg's*)
1&1/2 t. kosher salt
1/3 cup mayonnaise
1/4 cup sour cream or plain no-fat Greek yogurt
2 oz. crumbled soft, creamy blue cheese
1-2 t. Frank's Hot Sauce*
1/2 cup finely chopped celery plus celery leaves for garnish
Freshly* ground black pepper

In a med. saucepan combine the potatoes with cold lightly salted water to cover by 2", and bring the water to a boil. Simmer the potatoes until they are just tender when pierced with the tip of a knife, about 5-7 mins. Meanwhile, in a large bowl, whisk together the vinegar and the salt until the salt is dissolved. When the potatoes are tender, drain and add them immediately to the bowl with the vinegar mixture. Toss to coat, and let cool to room temp, about 30 mins. Add the mayo, sour cream blue cheese, hot sauce, chopped celery, and pepper to taste to the potatoes and toss well. If the potato salad seems dry, stir in some cold cater and toss again. Transfer to a serving bowl and garnish with the celery leaves.

"To avoid drifting away from God, stay anchored to the Rock."

Have FUN today!!!!

Love yourself and each other,

MM

MM's Cold Tomato Gazpacho with Avocado

Ya gotta try this!! SO refreshing. I topped it with sliced black olives and torn cilantro. I did add about 3 dashes of Tabasco, so it kept your attention, but that is optional, and if you want to add it for flavor, you can always tone it down by adding sour cream crème fraiche, or plain Greek yogurt.
(serves 3-4)

1 small can original V-8
1 can Rotel (chopped tomatoes and mild green chiles)
1 stalk of celery, finely diced
1 Persian cucumber, finely diced
1/4 cup red onion, finely diced
Lime juice, to taste
Lime beer salt, to taste
2-3 dashes of Tabasco (optional)
1 ripe avocado, cut into cubes
Sliced black olives for garnish
A handful of fresh cilantro, hand torn
Sour cream, crème fraiche, or plain Greek yogurt

Mix the first 8 ingredients through Tabasco together in a med. bowl. Carefully fold in avocado cubes. Chill overnight or as long as you can for the flavors to meld. Garnish bowls with the olives, and cilantro, and serve the sour cream on the side.

"In solitude you will find that even silence is too noisy when you're not at peace with yourself."

I had fun today. Hope you did, too!!

Love,

MM

Husk-Wrapped Chicken with Corn Relish

As you can see, my trend is to offer you grilled or cold salad/soup suggestions to avoid (at all costs unless you are cooking early in the morning, or late at night) turning on your oven!! I saw this one in BH&G, and it sounded and LOOKED really Delish. OBTW (Editor's note), I am making cold gazpacho soup with avocado today for my lunch. Will give you the report and recipe tomorrow!
(makes 4 servings)

4 ears of corn (I like either the white or bi-colored*)
1 T. chili powder
2 t. dried oregano
1/2 t. kosher salt
 8 boneless, skinless chicken thighs
2 T. EVOO
2 T. red wine vinegar
1&1/2 cups chopped fresh* pineapple
1 small seeded, chopped jalapeno (wear gloves!*)
1/4 cup chopped tiny diced red onion

Remove husks and silks from the corn, reserving husks. Rinse husks and dry well*. Combine the chili powder, oregano, and salt in a small bowl. Sprinkle over the chicken thighs. Wrap each in a piece of husk. Tear strips from remaining husks; tie around the wrapped chicken to secure. In a large bowl, whisk together olive oil and vinegar. Cut corn from cobs; add to bowl. Add pineapple, jalapeno and red onion. Season to taste. Grill chicken on rack of a covered grill directly over med. heat 20-25 mins. or until done, turning occasionally. Unwrap chicken; serve with relish.

"To enjoy the future, accept God's forgiveness for the past."

Have FUN today!!!!

Love,

MM

Strawberry Shortcakes in Mason Jars

What a brilliant idea for picnics, outdoor concerts, and camping trips!!
(makes 4)

4 16 oz. mason jars and lids
2 lbs. strawberries, stemmed and thinly sliced
2 cups Sugar in the Raw*
2 lemons, juiced
1 store-bought angel food cake or mini shortcakes* (in the produce dept.)
Whipping cream
Grated zest of 1 lime
Chopped fresh lemon* mint, for garnish

Mix the strawberries, 1 cup of sugar, and the lemon juice in a bowl. Let the bowl sit in the fridge overnight (or as long as possible*). Trace around a mason jar bottom with a knife to cut a round piece of angle food cake. Press the cake into the bottom of the jar. Repeat with the remaining jars. To make the whipping cream: In a cold metal bowl, slowly mix the cream, the remaining 1 cup sugar, and the lime zest using a hand mixer for about 7 mins. The mixture will first turn into a bowl of tiny bubbles, then it will slowly turn into a thick zesty whipped cream. Layer the strawberries on the top of the cake pieces. Add the whipped cream and garnish with chopped mint.

"You want a man who ruins your lipstick not your eye make-up!"

Have FUN in the SUN today. Stay hydrated, and put on your sun screen!!!!

Love,

MM

Tuna Cucumber Potato Salad with Sorrel Viniagrette

Here is another flavor-packed salad for this warm day! Sorrel (a tangy lemon flavored green) is one of my favorites out on my balcony farm. If you can't find it, use baby spinach (stems removed, please), and add a little lemon. Welcome to new readers! Just wanted to 'splain that when I make a change or suggestion that deviates from the original recipe, I denote it with an asterisk*. And, if is my recipe, it is preceded by my initials, "MM's" (my Chef name is Machete Milletti).
(serves 6)

Sorrel Vinaigrette:
5 T. EVOO
1/2 sweet onion, thinly sliced (1 cup)
1/2 hothouse or Persian* cucumber, peeled and cut into 3/4" pieces
2 cups packed sorrel leaves, stems removed*
1/4 cup canola oil
2 T. crème fraiche
Kosher salt

Salad:
1 lb. small Yukon potatoes
Kosher salt and freshly* ground pepper
2 T. EVOO
1 hothouse or 2 Persian* cucumber(s) - (about 1 lb.), thinly sliced crosswise
8 oz. arugula, thick stems discarded
8 oz. best-quality wild caught* tuna packed in olive oil, drained and flaked into large pieces
Lemon crowns*, for garnish

Make the vinaigrette: In a small nonstick skillet, heat 1 T. of the olive oil. Add the onion and cook over low heat, stirring occasionally, until very soft but not browned, about 12 mins. Scrape into a blender and let cool. To the blender, add the cucumber and sorrel and puree until smooth. With the machine on, drizzle in the remaining 1/4 cup olive oil and the canola oil. Strain the vinaigrette into a small bowl, pressing on the solids. Whisk in the crème fraiche, and season with S&P. Cover and refrigerate til ready to use, or overnight.

Make the salad: In a medium saucepan, cover the potatoes with 2" of water and season with salt. Bring to a simmer an cook until tender, about 30 mins. Drain and let cool slightly. Thinly slice the potatoes and transfer to a medium bowl. toss with the olive oil and season with salt. In another bowl, combine the sliced cucumber and arugula with 3/4 cup of the vinaigrette and season with S&P; toss to coat. Mound the salad on plates and top with the potatoes and tuna. Garnish with pepper and serve the remaining vinaigrette on the side. Garnish plates with lemon crowns.

"Prayer is simply an honest conversation with God."

Love,

Machete Milletti
                          

Shrimp Salad with Lime Dressing

This one floats MY boat!! "The sweet onions lend a nice punch without the sharp, biting taste of most other onions which means they won't overpower when sliced thin and tossed in a salad." I would savor this al fresco.
(serves 4)

1 lime
1/8*-1/4 t. cayenne pepper
1/2 t. kosher salt
2 T. plus 1 t. EVOO
1 lb. uncooked large shrimp in shells, seeded, peeled, and deveined
2 avocados, halved, seeded, peeled, and sliced
1 large heirloom* tomato, cut into chunks
1/2 Walla Wall or Vidalia sweet onion, thinly sliced
1/2 cup packed fresh cilantro

For the lime dressing: Remove 1 t. zest from lime; juice to get 3 T. In a small bowl combine zest, juice, cayenne, and 1/4 t.salt. Slowly whisk in 2 T. of the olive oil until combined. In a med. bowl toss shrimp with the remaining 1 t. oil and 1/4 t. salt. Grill shrimp on the greased rack of a covered grill directly over med. heat 3-4 mins. or until opaque, turning once halfway through grilling. On a large platter arrange shrimp, avocados, tomatoes, and onion. Drizzle with dressing and top with cilantro.

"Surround yourself with uplifting, inspiring, helpful, loving, and positive people."

And, have FUN today!!!

Love,

MM