SIMPLE SUNDAY NIGHT SUMMER SUPPER ~ GRILLED RIB EYE with FRESH HERBS / NOUVEAU FRENCH POTATO SALAD

" WINE IS SUNLIGHT, HELD TOGETHER BY WATER."

~ Galileo

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Enjoy the many surprises of Michigan Wine Country as noted in today's

Detroit Free Press ...

"There's a quiet revolution happening here, said Joel Goldberg, editor of the Detroit-based online consumer guide (below), who spoke between sips and spits at the small Chateau Fontaine Vineyard & Winery on the Leelanau Peninsula. "Go off a side road and through the woods and you'll find a vineyard here, a vineyard there -- hundreds of acres of new vineyards are going in all over the place. And there are some real quality wines."

(http://www.michwine.com/)

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~ The Remains of the Day

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GRILLED RIB EYE with FRESH HERBS

~ Simple lake supper, enjoying the remains of the day.

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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.

(http://www.michiganwines.com/)

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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.

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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.

LAKE LIVING ~ GRILLED STEAK SALAD

~ Petunia

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GRILLED STEAK SALAD

~ Adapted from PICNIC! Recipes and Menus for Outdoor Entertainment

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3 1/2 lbs. flank steak

1/3 extra-virgin olive oil

1/3 cup tamari or soy sauce

1/3 cup red wine

1 Tbsp. minced ginger

1 clove minced garlic

1 Tbsp. brown sugar

coarse salt & freshly ground black pepper

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1/4 cup balsamic vinegar

1-2 Tbsp. horseradish

1 large thinly sliced red onion

6-8 julienned sun-dried tomatoes

1 Tbsp. extra-virgin olive oil

2 Tbsp. sesame oil

freshly ground black pepper

• Score flank steak in crisscross pattern. Place in large oblong baking dish.
• Combine oil, tamari, red wine, ginger, garlic, brown sugar and salt & pepper. Pour over steak and marinate in refrigerator for 3 hours or longer, turning several times.
• Bring steak to room temperature. Remove from marinade and grill on high 5 to 7 minutes per side or until desired doneness. Remove and let rest several minutes before diagonally slicing. At this point, can refrigerate or continue.
• While steak is resting, combine balsamic vinegar, olive oil, sesame oil and horseradish. Add onion, sun-dried tomatoes and cracked pepper to taste.
• Arrange steak on large platter. Cover with onion and sun-dried tomato mixture.