~ The Remains of the Day
GRILLED RIB EYE with FRESH HERBS
~ Simple lake supper, enjoying the remains of the day.
4 (8-oz) rib-eye steaks
1/4 cup minced shallots or green onions
juice of 1 fresh lemon plus zest
1 Tbsp. balsamic or red wine vinegar
1/4 cup Michigan red wine
3/4 cup assorted chopped fresh herbs (rosemary, parsley, thyme, basil, French tarragon)
1 Tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
coarse salt & freshly ground pepper to taste
additional fresh herbs for garnish
- Whisk onions, lemon juice, zest, vinegar, red wine, and mustard together in bowl. Gradually whisk olive oil. Add fresh herbs.
- Season steaks with salt and pepper. Pour marinade over steaks and refrigerate several hours. Bring to room temperature before grilling.
- Remove steaks from marinade and grill until charred and cooked to desired doneness, about 6 minutes per side for medium-rare. Reduce marinade, first over high heat then simmering for 5 minutes.
- Transfer steaks to platter. Let rest 5 minutes. Spoon herb marinade over and garnish with fresh herbs. Serve with Michigan award-winning Merlot or Cabernet Sauvignon wines.
NOUVEAU FRENCH POTATO SALAD
~ This adapted delicious salad (May 3003 - Cooking Light) can be made in advance, tossing in radishes just before serving to keep from discoloring potatoes.
2 lbs. small red skinned potatoes
1/2 cup minced shallots
6 Tbsp. white wine vinegar
1/4 cup chopped fresh parsley
2 Tbsp. extra-virgin olive oil
3/4 tsp. coarse salt
1/4 tsp freshly ground black pepper
1/2 cup sliced radishes
1/2 cup sliced black olives
3 Tbsp. chopped fresh chives
- Cover potatoes with water in saucepan and bring to boil. Reduce heat and simmer 10 minutes or until fork tender.
- Drain and rinse with cold water. Cut into wedges.
- Place in large bowl, adding shallots, 2 Tbsp. vinegar and parsley. Toss gently.
- Combine remaining vinegar, oil, salt and pepper. Whisk well and pour over potatoes. Toss gently to coat. Add radishes and olives. Toss gently. Sprinkle with chives.