Grilling is one of those things completely synonymous with summer. Say, “it’s summer,”or, “it’s grilling season,” and everyone knows what you mean. Warmth, sunshine, fresh air, fresh food, friend and good times. We had no shortage of that as we started our Independence Day weekend.
I have stopped eating most meat for a variety of reasons but I still eat fish and other seafood. So instead of the usual burgers or brats or, as Husband made for himself and our guests, bbq ribs, I get a delicious tuna steak. I always buy from the butcher whenever I get a chunk o’ fish like this, even though it was $14.75/lb. It just tastes better and I think fresh(er) fish holds up better on the grill too.
I used a recipe from America’s Test Kitchen for the tuna and it is so good. Simply put, make your favorite vinaigrette using honey instead of sugar, pour it on both sides of the tuna steak, and grill. The vinegar will help the flavor of the sauce permeate the fish, and the honey will help the outside brown nicely.
- 3 Tbsp each lemon juice and red wine vinegar
- 2 Tbsp Dijon mustard
- 3/4 C olive oil
- 2 tsp honey
- 2Tbsp fresh thyme or rosemary
Put it all in a sealable jar and shake it like your life depends on a well mixed vinaigrette.
For our side dish I made Chickpea Taboulleh from ThugKitchen.com. Warning: expect a lot of swearing, but really delicious food.
I love summer and a good meal like this is just one of the many reasons.
It doesn’t get much simpler than this. Summer was meant for this. Steak and veggies on the grill.
Continue reading Grilled Steak & Veg
We didn’t have flat iron steaks, as the original recipe called for, but we did have really terrible cuts of chuck steak that were on sale! We didn’t cook them in a skillet, as directed in the recipe, but we grilled them instead. They turned out great and I’d definitely recommend them. Simple and delicious. Continue reading Roasted Garlic Chuck Steaks
A quick post this time. Husband made the MOST delicious brats and I had to share the recipe with everyone. Continue reading Cider Brats
This year my family’s annual camping trip was held at Black River State Forest near Black River Falls, WI. One of the things everyone looks forward to is my mom’s camp cooking. No hot dogs for this woman, she goes all out! Continue reading Camping Food
Corn on the cob is a summer tradition that is only made better by a charcoal grill. And butter.
FREEDOM! That’s how we feel in Duluth when then weather gets warm and everyone breaks out their grill. Since we were grilling even back in February it’s not a surprise we grilled twice in one glorious, 70-degree weekend. We had some boneless, skinless chicken breasts in the freezer and they called our names. So we ate them! But not before grilling them up two tasty ways. Continue reading Chicken Skewers Two Ways
Husband and I love to grill on our Weber charcoal grill. We even dig the grill out of the snow in the winter, so when it hit over 50 degrees today, we knew what we’d be doing for dinner. I had found a recipe for portobello burgers I’d been wanting to try for quite some time. Husband also has a fantastic marinade for vegetable skewers. Continue reading Tasty Veggie Grilling