Cook It Blog it-another entry

Last monday, for memorial day, I braved the torrential downpours and grilled out.

I made Brushetta, with Basil from my garden, and grilled a really nice steak.

The bruschetta recipe :

3-4 roma or plum tomatoes

1 clove garlic, minced(about 1tsp from a jar)

1/2 TBSP extra Virgin Olive Oil

3-4 Basil leaves

1/2 tsp balsamic vinegar

salt and pepper

french baguette or italian loaf.(use whole wheat baguette for healthier alternative)

In a pot of boiling water let the tomatoes boil for 1 minute. Drain off water and rinse with cold water. Peel skins off of tomatoes.

Cut tomatoes in half and dig out the seeds and discard. Chop tomatoes fine.

Wash basil leaves, roll up and slice thin(chiffonade). Make sure basil is chopped fairly fine.

In bowl combine tomatoes, chopped garlic, basil, 1/2 TBSP Olive Oil, 1/2 tsp balsamic vinegar, salt and pepper to taste.

Take bread and slice. Brush olive oil onto the tops of the bread. Place oil side down on a baking sheet. Bake at 450 until golden brown. Top with tomato mixture and eat! YUMMMMMM!!

STEAK:

Preheat your grill, you want about a medium-high flame. Bring your chosen steak up to room temperature. If you start with a cold steak it will be tough.

with a knife make slits in the surface of the steak, just a few per side. Brush on Extra Virgin Olive Oil and massage in gently. This will help tenderize the steak.

sprinkle with Lawrys Seasoned Salt mixed with equal portions of McCormick Montreal Steak seasoning.(I use about 1/2 TBSP per side, I like a little zing.)

Spray a little pam on your grill and place steak. SHUT THE LID AND DONT MOVE IT FOR AT LEAST 6 MINUTES!!! Turn and cook 6 minutes on other side.

Depending on how pink you like your meat you can either take it off, or cook it longer.(It also depends on how thick the steak is. The thinner the steak, the less amount of time you want to put it on. I like my steaks medium, still pink in the center)

Less pink, leave it 8 minutes per side. You dont want to be flipping it over and over, that will dry it out.

Put it on a plate and LEAVE IT ALONE!!!! Dont cut into it for at least 6-7 minutes. If you cut into it right away it will dry out. By letting it settle it will stay moist and juicy.

ENJOY!!!

A recipe to die for

Last night I went to a womens Hodgepodge night at Church (enrichment or homemaking)
It was all about gardening and learning about composting etc. We also had a section on growing herbs and how to do it etc.
It was a great evening, very informative. Lisa and Tess did a great job and everyone had lots of questions and were able to swap tips and ideas etc.

It was topped off by refreshments. These refreshments were made with herbs and vegetables that can be found in any garden.
It was so great to see tomatoes being used in a way OTHER than Salsa or in a salad.

One of the refreshments was Fresh basil and Mozerella sandiwiches.(they were almost like a bruschetta). It was so good I wanted to devour the entire plate.
Here is the recipe for this amazing appetizer.
I would have taken a picture, but i didnt want people to think I was wierd for taking pictures of food.


2 Loaves French Bread(or you can use herbed bread)
2-3 mozzarella Balls(fresh Mozz cheese)
4-5 Roma Tomatoes
1 pack basil Leaves


DRESSING:
1/4-1/3 cup Balsamic vinegar
1 packet Good Seasonings Italian Dressing Dry Mix
2/3 cup vegetable oil
combine all dressing ingredients until well blended. set aside.

Dice Roma Tomatoes, chop Basil leaves and slice the mozzarella cheese.
Toast slices of french bread. Top toast with cheese, tomato and basil. Drizzle dressing over the top and enjoy.


Tess made these with a homemade herbed bread(rosemary) They were so delicious. A perfect starter or a great pot luck item.
try it, yo wont be disappointed!