Aug 19th grilled dinner: Instead of photographing the plate I photographed the grill so I will explain as we go:
I have both a propane grill and a weber charcoal kettle. I must say the kettle is the best in terms of fun and flavor. What's better then starting a fire and cooking over red hot coals right!
Grilled tomatoes. It is best to use a tomato that has just turned color but is still firm. Cut the core out and cut the tomato through the center. Drizzle olive oil on the cut surface and salt. Place cut side down and grill until caramelized and softened. Remove the skin before plating.
Grilled rib steak, just so happens to be my favorite steak! I like my steak kept simple. Before grilling I bring the steaks to room temperature and then apply salt just before grilling. I turn the meat once and grill until they reach medium doneness, rest meat until the juice is reabsorbed and serve. Yum!
The last thing grilled on this particular day was halloumi cheese. If you have not tried halloumi before it is a salty greek cheese that is firm and doesn't melt easily so it can be grilled. It is like cheesy grilled heaven! Definitely worth sourcing. To grill I slice it 1/4" thick, drizzle with olive oil and place on a screaming hot grill. Grill for a couple minutes, turning once.
Aug 20th dinner: Today's dinner was veggie bulgar salad (recipe here), steamed romanesco broccoli (excellent and sweet) and pan caramelized Italian sausage.
Now for my second ever garden cocktail, this time I made Cucumber Collins. Here goes the recipe:
For starters you need cucumber juice. The way I collected the juice was to place a sieve over a bowl and grated cucumber into it. Then press gentle to release the juice. Now per glass:
- fill with ice
- add 1/2 cup of cucumber juice
- juice of 1/4 lime
- 1 shot Simple Syrup
- 2+ shots of Gin
- a few whole blueberries
- finish off with a cucumber spear for stirring