Sunday evening–grilling out and eating local

A few weeks ago, we bought a couple of KC strip steaks from our family-farm meat purveyor.  We decided to defrost them and grill them last night for dinner.    In fact, dinner was entirely local.  We just dug a few Yukon Gold potatoes which I sauted and added some fresh picked dill, I tossed a bit of okra with a little cornmeal, and I made some garlic sauted rainbow chard.  For appetizers, we made bruschetta from the slow-roasted tomatoes  I prepared earlier in the week.  I baked three baguettes Sunday afternoon.

As an experiment, I infused some olive oil with garlic, rosemary, and peppercorns.  I brushed a bit of this oil on the baguettes and we basted the steaks with it as well. 

We had a wonderful home-cooked, local Sunday night dinner.

Infused Olive Oil with Garlic, Rosemary, and Peppercorns

1/2 c. Extra Virgin Olive Oil
3 cloves garlic, peeled and smashed
1 1/2 t. whole peppercorns
2 three-inch sprigs of fresh rosemary

Place oil in a 3 cup sauce pan.  Add garlic, peppercorns, and rosemary.  Over very low heat, bring the oil to a simmer and cook until garlic turns a little bit golden.  (Do not burn.)  Turn off the heat and allow to cool.  Strain.  Use as quickly as possible and do not keep over five days.

Rosemary on FoodistaRosemary

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