FADING SUMMER ~ COFFEE INFUSED GRILLED PORK TENDERLOIN / RED BARTLETT PEAR SALAD with BLUE CHEESE VINAIGRETTE

"But thy eternal summer shall not fade."

~ William Shakespeare

~ Vibrant gerbera daisy

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COFFEE INFUSED GRILLED PORK TENDERLOIN

~ Lingering robust summer flavor

( adapted from Cooking Light)

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2 (1-lb. trimmed pork tenderloins

1/2 cup strong brewed coffee

2 Tbsp. cider vinegar

1 Tbsp. Dijon mustard

1 Tbsp. brown sugar

1/4 cup finely ground coffee

2 Tbsp. sugar

2 Tbsp. Hungarian paprika

2 Tbsp. coarsely ground black pepper

1 tsp. coarse salt

1/4 favorite barbecue sauce

1 Tbsp. cider vinegar

• Combine coffee, vinegar, mustard and brown sugar in large zip-lock plastic bag; add pork and seal. Marinate in refrigerator 2-12 hours, turning occasionally. Remove pork from bag; discard liquid.
• Prepare grill. Combine ground coffee, sugar, paprika, cracked pepper & salt. Rub over pork. Let stand at room temperature for 15 minutes.
• Combine 1/4 cup barbecue sauce and 1 Tbsp. cider vinegar. Reserve 2 Tbsp. of barbecue sauce mixture; set aside.
• Place pork on grill rack coated with cooking spray. Over high heat, grill 3 minutes, turning pork on all sides. Reduce heat to medium and grill 15 minutes, turning occasionally. Baste with 3 Tbsp. barbecue sauce mixture. Grill 5 minutes or until register reaches 160-degrees (slightly pink).
• Place pork on platter and brush with reserved 2 Tbsp. barbecue sauce mixture. Cover with foil and let stand 5 minutes before slicing. (8 servings)

~ Fading gerbera daisy

RED BARTLETT PEAR SALAD with BLUE CHEESE VINAIGRETTE

~ A memorable pairing on the cusp of summer and fall ... Sharp blue cheese and buttery red pears.

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2 diced red Bartlett pears

1/2 cup extra-virgin olive oil

2 Tbsp. raspberry vinegar

1/4 cup crumbled blue cheese

6 cups mixed greens

1/2 cup toasted cashews, walnuts or pecans

freshly ground pepper to taste

• Combine olive oil, vinegar and blue cheese.
• In large salad bowl, add greens and toss with vinaigrette. Add pears and nuts and lightly toss again. Season with cracked pepper.

"HAPPILY WE BASK IN THIS WARM SEPTEMBER SUN ..." / HUBBARD LAKE BREAKFAST / GRILLED BEER BRATS / BAKED KIDNEY BEANS with TOMATO SAUCE

"Happily we bask in this warm September sun,

Which illuminates all creatures..."

- Henry David Thoreau

~ Basking in the morning sun

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HUBBARD LAKE BREAKFAST

~ Fit for a king and large enough to feed his army

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5 lbs. well scrubbed red skin potatoes

3 lbs. favorite seasoned bulk sausage

2 large chopped sweet onions

1 large chopped red pepper

1 large chopped yellow pepper

1 large chopped orange or green pepper

2 dozen large organic eggs

1 lb. shredded Pinconning cheese (or mixed cheddar & colby)

1/2 lb. cubed Pinconning cheese

vegetable oil

coarse salt & freshly ground black pepper to taste

• Par-boil red skins in salted water and slice into wedges. Coat lightly with vegetable oil.
• Brown sausage in large skillet or paella pan. Add chopped onions and cook until limp. Next add chopped peppers and continue cooking until soft. Add potatoes and combine well with other ingredients until heated through. Season with salt & pepper.
• Whisk eggs and add to potato, onions and peppers. Cook gently until eggs begin to coagulate, stirring often. Add cubed cheese and combine well. Correct seasonings and top with grated cheese. Cover until cheese melts. Serve with bagels, toast, muffins or coffee cake and large bowl of fresh fruit.

~ Basking in the evening sun

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GRILLED BEER BRATS

~ It's still summer and the weather wonderful for grilling ... great served with sauteed peppers & onions or sauerkraut

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8 fresh bratwurst

2 12-oz. cans or bottles of beer

20 peppercorns

• Combine bratwurst, beer and peppercorns in large saucepan. Bring to boil, reduce heat and simmer gently, covered, about 15 minutes or no longer pink. Drain.
• Grill bratwurst over medium-high coals, uncovered, for 3-5 minutes or until heated through and golden, turning frequently. Serve on buns with plenty of good mustard, favorite condiments, sauteed pepper & onions or sauerkraut. (8 servings)

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BAKED KIDNEY BEANS with TOMATO SAUCE

5 (1 lb. cans) kidney beans

1 14 oz. bottle ketchup

1 Tbsp. Tabasco sauce

1/4 tsp. allspice

6 thick slices of chopped bacon

2 chopped onion

2 chopped green peppers

3 large chopped seeded tomatoes

1 cup packed brown sugar

• Preheat oven to 350-degrees. Drain and rinse kidney beans.
• In bowl, combine ketchup, Tabasco and allspice.
• Sprinkle chopped bacon in bottom of 13x9x2 inch pan. Top with 1/2 of beans over bacon. Sprinkle with chopped onions, green peppers and chopped tomatoes. Cover with remaining beans.
• Top beans with ketchup mixture and 1 cup packed brown sugar. Bake for 3 hours. (12-15 servings)

AUGUST 'ALL-STARS' ~ GRILLED LEMON HERB STEAKS / ONION BLOSSOMS

"Heaven is under our feet

as well as over our heads."

- Henry David Thoreau

~ August 'All-Stars'

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GRILLED LEMON HERB STEAKS

~ Savory flavor for a simple holiday dinner adapted from Bon Appetit (July 1991)

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8 1 1/2-inch thick Porterhouse, New York Strips, or T-bone

1/2 cup extra virgin olive oil

1/2 cup lemon juice and zest

1/3 cup dry vermouth

4 Tbsp. chopped fresh rosemary (2 Tbsp. dried)

2 Tbsp. chopped fresh thyme (1 Tbsp. dried)

2 cloves minced garlic

1 Tbsp. brown sugar

freshly ground black pepper to taste

• Combine all ingredients and pour over steaks. Marinate several hours.
• Prepare grill. Allow steaks to rest 30 minutes at room temperature before grilling.
• Remove steaks from marinade. Sprinkle with a bit of coarse salt & freshly ground pepper to taste. Place marinade in saucepan and bring to boil. Simmer gently for 5 minutes.
• Grill steaks to desired donenesss, about 5-7 minutes per side for rare. Allow to rest before serving. Serve with remaining sauce.

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ONION BLOSSOMS

~ Perfect companion for grilled steak (the sumptuous flavor will haunt you) from Simply Perfect Grilling (1996)

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8 medium large sweet onions

2 Tbsp. melted butter

3 tsp. Dijon mustard

1/2 tsp. Tabasco sauce

2 Tbsp. brown sugar

freshly ground black pepper to taste

• Peel onions and cut almost through forming 8 wedges. Place onion on a square piece of heavy duty foil.
• Combine butter, mustard, and Tabasco sauce. Drizzle mixture over onions. Sprinkle with brown sugar. Bring up 2 opposite sides of foil and seal. Fold remaining ends to enclose each onion, leaving space for steam to build.
• Arrange on medium-high grill, cover and grill 25 minutes or till onions are nearly tender. Make a 2-inch slit in top of each packet. Cover and grill 10 minutes more or till onions are lightly browned. Sprinkle with pepper. Serve in packet or remove. (8 servings)

"God give me work, till my life shall end

And life, till my work is done."

~Epitaph of Winifred Holtby

THE ESSENCE of SUMMER JOY ~ DAYLILIES & BLACKBERRIES / GRILLED PORK TENDERLOIN with BLACKBERRY MUSTARD SAUCE

"There shall be eternal summer in the grateful heart."

~ Celia Thaxter

~ Early August Daylilies

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GRILLED PORK TENDERLOIN with BLACKBERRY MUSTARD SAUCE

~ A Delicious taste of summer ... "It's the berries!"

(loosely adapted from August 1994 Cooking LIght)

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2 (3/4 lb.) trimmed pork tenderloin

2 Tbsp. minced fresh thyme

2 tsp. ground ginger

1 Tbsp. Coleman's dry mustard

2 cloves minced garlic

1 Tbsp. extra-virgin olive

coarse salt & freshly ground pepper to taste

1 cup organic chicken stock, divided

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

1/2 tsp. cornstarch

2 Tbsp. dry white wine

1/2 cup Blackberry Mustard Sauce

1 tsp. chopped thyme

1 pint fresh blackberries

fresh thyme sprigs

• Combine thyme, ginger, dry mustard, olive oil, salt & pepper. Rub into well trimmed pork. Cover and chill at least 2 hours.
• Light grill and prepare sauce. Add chicken broth and brown sugar in saucepan. Bring to boil and cook 5 minutes or until broth is reduced to 1/2 cup. Combine cornstarch and wine and whisk into broth mixture. Add Blackberry Mustard and bring to boil over medium heat, cooking 1 minute, stirring constantly. Remove sauce from heat and add additional chopped thyme.
• Grill pork over medium coals until meat thermometer registers 145-150 degrees, turning once during cooking period. Cover loosely and let rest 5 minutes before slicked into 1/2-3/4 inch thick medallions. Spoon 2 Tbsp. sauce on 6 serving plates and arrange pork slices on top of sauce. Top with blackberries and garnish with fresh thyme sprigs. (6 servings)

BLACKBERRY MUSTARD

1 cup fresh blackberries

1/4 cup plus 3 Tbsp. Dijon mustard

3 Tbsp. honey

1 Tbsp. balsamic vinegar

1 tsp. Coleman's dry mustard

Process blackberries in food processor about 1 minute or until smooth. Strain and discard seeds. Combine blackberry puree, Dijon mustard and remaining ingredients and stir well. (Yield: 1 cup)

'SONG OF PRAISE' ( JULY GARDEN ) ~ SHRIMP & AVOCADO SALAD / LEMON PUDDING

"A garden really lives only insofar as it is an expression of faith,

the embodiment of a hope and a song of praise."

~ Russell Page

~ Welcome visitors while away

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SHRIMP & AVOCADO SALAD

~ Summer delight ... buttery avocados balanced with the sharpness of endive (adapted from Gourmet (June 2002)

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1 lb. peeled and deveined large shrimp

2 tsp. salt

3 or more Tbsp. fresh lemon juice

zest of 1 lemon

1 Tbsp. chopped fresh tarragon

1 Tbsp. Dijon mustard

1/4 tsp. freshly ground black pepper

3 Tbsp. extra-virgin olive oil

2 firm-ripe Hass avocados

1 lb. Belgian endive (4 heads), cut crosswise into 1-inch pieces

• Bring 2 quarts water, 1 Tbsp. lemon juice and 2 tsp. salt to boil. Poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with slotted spoon to a bowl of ice & cold water to stop cooking. Let shrimp chill for 2 minutes. Drain and pat dry.
• Whisk together tarragon, mustard, pepper and remaining 2 Tbsp. lemon juice and zest. Slowly whisk in oil until emulsified.
• Quarter avocados lengthwise, pit, peel and cut into bite-size pieces. Add shrimp, avocados, and endive. Toss with dressing. (2-4 light main course)

LEMON PUDDING

~ Tart & tangy (Traverse Magazine Feb. 08)

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2 1/4 cups whole milk

1/2 cup sugar

1/2 cup packed light brown sugar

1/4 cup cornstarch

4 large egg yolks

2 Tbsp. lightly packed lemon zest

pinch salt

1/2 cup fresh lemon juice

3 Tbsp. room temperature unsalted butter

whipped cream

• Off heat, whisk milk, sugar, brown sugar and cornstarch in medium saucepan until smooth. Whisk in egg yolks, lemon zest and salt . Cook at medium heat for 9-12 minutes, whisking constantly until thickened and whisk leaves a defined trail in the pudding.
• Remove pan from heat. Add lemon juice and butter and stir until incorporated. To remove zest, carefully pour pudding through sieve into large serving bowl or 4 individual dishes Let pudding cool to room temperature. Refrigerate covered loosely in plastic wrap until set and thoroughly chilled. Serve with whipped cream. (4 servings)

GARDEN TRIBUTE TO THE 'RED, WHITE, & BLUE' ~ ORANGE BARBECUED BABY BACK RIBS / LEMON COLESLAW / 'YANKEE DOODLE' SUNDAES

May the sun in his course visit no land more free, more happy, more lovely, than this our own country!

-Daniel Webster

~ Red, white & blue tribute

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ORANGE BARBECUED BABY BACK RIBS

~ Succulent summer fare

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4 lbs. lean spareribs

1 peeled onion

6 whole peppercorns

4 whole cloves

1 16-oz. can beer

• Cut ribs into finger size pieces and place in large kettle. Combine onion, peppercorns, cloves and beer. Pour over ribs and bring to boil. Simmer gently, covered, 30 minutes.
• Remove ribs from brew and dip into Barbecue Sauce. Place ribs on grill over hot coals. Grill 8-10 minutes or until crisp and brown. (8 appetizer servings or a main course for 2).

ORANGE BARBECUE SAUCE

1/2 cup honey

2/3 cup soy sauce

2/3 cup ketchup

1 tsp. Coleman's dry mustard

1 tsp. Hungarian paprika

1 cup wine vinegar

1 tsp. Tabasco sauce

1 minced garlic clove

1 tsp. coarse salt

freshly ground pepper to taste

1 cup fresh orange juice

Combine all ingredients. Bring to boil and simmer 10 minutes. Remove from heat until ready to use.

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LEMON COLESLAW

~ Pine Avenue Fish House recipe from Bon Appetit (July 1991)

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1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup fresh lemon juice

2 Tbsp. Dijon mustard

2 Tbsp. olive oil

2 Tbsp. sugar

1 Tbsp. white wine vinegar

1 Tbsp. prepared horseradish

1 tsp. salt

1/2 tsp celery seeds

1/2 tsp. pepper

8 cups shredded cabbage (about 1 1/2 lbs)

1/2 red bell pepper, cut into matchstick-sized pieces

1/2 green bell pepper, cut in to matchstick-sized pieces

1/4 red onion, cut into matchstick-sized pieces

1 shredded carrot

2 Tbsp. chopped fresh parsley

2 tsp. grated lemon peel

• Combine first 11 ingredients in bowl; whisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead.)
• Combine cabbage, bell peppers, onion, carrot, parsley and lemon peep in large bowl. Toss with enough dressing to season to taste and serve. (6 servings)

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'YANKEE DOODLE' SUNDAES

~ An old-fashioned refreshing treat

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2 pints hulled strawberries

1 pint blueberries

5 Tbsp. sugar

6 Tbsp. Grand Marnier or other orange liquer

1 tsp. grated orange peel

6 cups good vanilla ice cream or frozen yogurt

fresh mint sprigs for garnish

• Combine 1 pint of strawberries with sugar in medium bowl and crush with fork. Slice remaining pint of strawberries. Add to bowl with blueberries. Add liqueur and orange peel and blend well. Let stand 15 minutes. (Can prepare ahead and refrigerate.)
• Divide ice cream or yogurt in 6 dessert dishes or large goblets. Spoon strawberry/blueberry sauce over. Garnish sundaes with fresh mint and serve.

'CALM BEFORE THE STORM' ~ (INDOOR PICNIC) TORTELLINI SALAD with ROASTED PINENUTS

"The best thing one can do when it's raining

is to let it rain."

~Henry Wadsworth Longfellow

~ Blissful peony

(Paeonia)

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~ 'Calm before the storm'

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TORTELLINI SALAD with ROASTED PINENUTS

~ Tuck this away ... it's a keeper!

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2 lbs. fresh cheese filled tortellini pasta

(multi-colored look beautiful in a glass bowl)

1 seeded and chopped red pepper

1 seeded and chopped yellow pepper

1 seeded and chopped orange pepper

1 cup chopped green onions (with some green tops)

1 cup chopped toasted pinenuts

1 cup chopped fresh basil

1/4 cup chopped fresh dill (dried to taste)

1/2 cup grated Parmesan or feta cheese

additional snipped fresh basil for garnish

(poached chicken breasts or cooked shrimp optional)

Dressing:

1/4 cup balsamic vinegar

1-2 clove minced garlic

1/4 tsp. coarse salt

freshly ground black pepper to taste

1/2 cup extra-virgin olive oil

1/4 cup vegetable oil

• Bring pot of water to boil. Add tortellini and cook al dente according to package directions.
• Drain tortellini and place in large bowl. Add pepper, green onions, 1/2 cup toasted pinenuts, basil, dill and cheese.
• Make Dressing by combining vinegar, garlic, salt & pepper. Gradually whisk in olive and vegetable oil until well combined. Pour over tortellini and chill. Before serving place in chilled bowl and top with additional 1/2 cup of roasted pine nuts and additional fresh snipped basil.
• Note: For a complete meal add cooked (poached or grilled) sliced chicken breasts or cooked (sauteed or grilled) shrimp. (8 generous servings)

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Gardener's Note: As sure as sure can be ... when peonies bloom, so comes the storm to blemish their pure face. Snip, smell and cherish before the rain hits.

GARDEN FEAST for FRIENDS ~ GRILLED HERB TENDERLOIN, MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES and GRILLED ONION BLOOM

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST."

~ SHAKESPEARE

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GRILLED HERB TENDERLOIN

~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006)

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(4 1/2 lb.) trimmed beef tenderloin

1/3 cup extra-virgin olive oil

6 cloves minces garlic

2 Tbsp. coarsely cracked black pepper

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh marjoram

2 tsp. coarse salt

• Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet.
• Combine olive oil, garlic, pepper, thyme, rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling.
• Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes.
• Slice roast 1/2-inch thick and place on large platter surrounded by fresh rosemary sprigs.
• Serve with MARINATED GOAT CHEESE, OLIVES, ARTICHOKE & TOMATOES and GRILLED ONION BLOOM. (Serves 6)

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MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES

~ Adapted recipe from Food & Wine (July 2006)

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1/2 cup toasted pine nuts

1 1/2 lbs. soft fresh goat cheese

2 tsp chopped fresh rosemary

2 tsp. chopped thyme

1 tsp. Herbs of Provence

coarse salt and freshly ground black pepper

1 quart extra-virgin olive oil

20 cooked artichoke hearts

1 cup grape tomatoes

1 cup Nicoise olives

Toasted baguette slices, for serving

• In large bowl, paddle or blend goat cheese with toasted pine nuts, rosemary, thyme, Herbs of Provence, and salt & pepper. Shape into rounded tablespoon balls.
• Pour 1-inch olive into a tall 1-gallon glass container. Layer cheese balls, artichoke hearts, tomatoes and olives in container with enough remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with toasted baguette. (Can be assembled, minus tomatoes, and refrigerated for up to 3 days. Add tomatoes shortly before serving. (Makes 12 servings)

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GRILLED ONION BLOOM

~ Adapted recipe courtesy of the National Onion Association

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1 medium sweet yellow onion per serving

1 Tbsp. unsalted butter

1/2 Tbsp. chopped fresh thyme (1 tsp. dried)

1/2 Tbsp. chopped fresh rosemary (1 tsp. dried)

coarse salt and freshly cracked pepper

• Cut 1/2-inch off top of onion; peel.
• Cut onion into 12-16 vertical wedges, leaving root base intact. Place onion on piece of foil, large enough to cover. Top with butter, thyme an rosemary. Sprinkle with coarse salt and freshly cracked pepper to taste.
• Wrap foil around onion, pinching edges together tightly.
• Place foil packages on grill rack over medium heat and grill for 25-35 minutes or until juicy and tender. (Makes 1 onion)

CHILLED AVACADO SOUP with TOMATOES and BASIL (La Soupe a l'Avocat aux Tomates Provencales)

The Fleur-de-Lis

In Heraldry and History
Legend The English translation of "fleur-de-lis" (sometimes spelled "fleur-de-lys") is "flower of the lily." This symbol, depicting a stylized lily or lotus flower, has many meanings. Traditionally, it has been used to represent French royalty, and in that sense it is said to signify perfection, light, and life. Legend has it that an angel presented Clovis, the Merovingian king of the Franks, with a golden lily as a symbol of his purification upon his conversion to Christianity. Others claim that Clovis adopted the symbol when waterlilies showed him how to safely cross a river and thus succeed in battle.
Heraldry In the twelfth century, either King Louis VI or King Louis VII (sources disagree) became the first French monarch to use the fleur-de-lis on his shield. English kings later used the symbol on their coats of arms to emphasize their claims to the throne of France. In the 14th century, the fleur-de-lis was often incorporated into the family insignia that was sewn on the knight's surcoat, which was worn over their coat of mail, thus the term, "coat of arms." The original purpose of identification in battle developed into a system of social status designations after 1483 when King Edmund IV established the Heralds' College to supervise the granting of armor insignia.

Religion and War
Joan of Arc carried a white banner that showed God blessing the French royal emblem, the fleur-de-lis, when she led French troops to victory over the English in support of the Dauphin, Charles VII, in his quest for the French throne.
The Roman Catholic Church ascribed the lily as the special emblem of the Virgin Mary.
Due to its three "petals," the fleur-de-lis has also been used to represent the Holy Trinity.
Military units, including divisions of the United States Army, have used the symbol's resemblance to a spearhead to identify martial power and strength.

~ Above history compliments of

( http://www.fleurdelis.com/fleur.htm )

~ Proud face in waning June garden

(Japanese Iris)

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CHILLED AVACADO SOUP with TOMATOES and BASIL

( La Soupe a l'Avocat aux Tomates Provencales)

~ Adapted rich southern France recipe from The Flavors of France

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4 Tbsp. extra-virgin olive oil

2 chopped shallots

4 chopped garlic cloves

2 large skinned, seeded, chopped tomatoes

2 large ripe diced avocados

1 1/4 cup water

1 cup white wine

sea salt & freshly ground black pepper

1 1/3 cup plain yogurt or sour cream

12 oz. Montrachet goat cheese

2 Tbsp. snipped fresh chives

4 slivered basil leaves

juice & zest of 2 lemons

Chive blossoms or snipped chives for garnish

additional yogurt or sour cream

• Saute garlic and shallots in olive oil for 1 minute. Add tomato and avocado, cooking gently for 5 minutes.
• Add water and wine. Bring to boil then simmer for 4 minutes. Season with salt & pepper.
• Blend soup in processor or blender with yogurt (sour cream) and goat cheese. Puree until smooth & creamy.
• Stir in chives, basil, lemon juice & zest. Swirl to mix well.
• Serve in tall, chilled wine glasses. Garnish with fresh chive blossoms (in season) or additional chopped chives atop a dollop of yogurt or sour cream. (8 servings)

SIMPLE SUNDAY NIGHT SUPPER ~ PEPPERED GRILLED TENDERLOIN / VIDALIA ONION PIE

~ Simply wonderful ( Lilium speciosum 'Uchida')

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PEPPERED GRILLED TENDERLOIN

with Jack Daniel's Sauce

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4 (8-oz) beef tenderloin steaks

1 Tbsp. fresh thyme

1 Tbsp. fresh rosemary

1 Tbsp. fresh marjoram

1 Tbsp. freshly ground pepper

1/4 cup extra-virgin olive oil

4 Tbsp. Jack Daniel's whiskey

fresh rosemary sprigs for garnish

Sauce:

4 Tbsp. minced shallots

2 Tbsp. red wine vinegar

1/2 Tbsp. freshly ground black pepper

1/2 cup organic beef stock

1/2 cup red wine

1/2 cup Jack Daniel's whiskey

• Rub steaks with herbs and pepper. Combine olive oil and whiskey. Pour over steaks. Cover and let stand at room temperature for 1 hour.
• Meanwhile, prepare sauce. Boil shallots, vinegar, pepper, beef stock, red wine and whiskey. Bring to boil and simmer until reduced to 1/2 cup. (Can make ahead)
• Remove steak from marinade. Grill to desired doneness and let rest.
• Serve with Jack Daniel's sauce, garnished with fresh rosemary sprigs (and Vidalia Onion Pie).

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VIDALIA ONION PIE

~Trust the recipe, you'll like it! Adapted from treasured 1992 issue of Bon Appetit.

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1 1/2 cups finely crushed Ritz crackers

6 Tbsp. room temperature unsalted butter

2 cups thinly sliced Vidalia onions

3/4 cup whole milk (or sour cream)

2 organic large eggs

1/4 tsp. coarse salt

1 cup grated sharp Cheddar or Colby

Hungarian sweet paprika

Chopped fresh parsley

• Preheat oven to 350-degrees. Mix cracker crumbs and 4 Tbsp. butter until blended. Press into 8-inch pie plate.
• Melt remaining butter and saute onions until tender and opaque. Plunk over crust.
• Whisk milk, eggs, salt & pepper. Pour over onions and sprinkle with cheese. Sprinkle with paprika and parsley.
• Bake about 35 minutes or until knife inserted comes out clean. (Serves 6)