~ It's about time!
(First welcome visitor in the garden)
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GRILLED GORGONZOLA RIBEYE
~ Sixty degrees ... light the grill!
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4 10 oz. ribeye steaks or New York strips
1/2 cup extra-virgin olive oil
1/2 cup red wine
1 Tbsp. soy sauce
2 Tbsp. dry mustard
1 Tbsp. minced garlic
juice of 1 lemon
splash Tabasco sauce
1 Tbsp. chopped fresh rosemary (2 tsp. dried)
1/4 tsp. coarse salt
freshly ground pepper to taste
1/2 lb. crumbled Gorgonzola cheese
- Combine olive oil, wine, soy sauce, dry mustard, garlic, lemon juice, Tabasco, rosemary, salt & pepper. Pour over steaks and marinate 4 hours.
- Remove steaks from marinade (reserve) and grill to personal taste.
- While steaks are cooking, reduce marinade. Serve over steaks, topped with crumbled Gorgonzola. (Allow steaks to rest a bit before serving)
Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve
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ROASTED LEMON BROCCOLI
~ You'll never steam broccoli again after tasting this!
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1 lb. broccoli florets
3 Tbsp. extra-virgin olive oil
garlic powder to taste
coarse salt & freshly ground pepper
juice & zest of fresh lemon
- Preheat oven to 500-degrees.
- Toss broccoli with oil, garlic powder, salt & cracked pepper. Arrange in single layer on baking sheet and roast, turning occasionally for 12-15 minutes or until tender.
- Sprinkle with lemon juice and zest before serving. Adjust seasoning.
~ 'Lonely' Crocus
(the squirrels and chipmunks left me one)
Do you eat like this all the time? It sounds fabulous.
ReplyDeleteI just read that it's Michigan Wine Month. Maybe a nice bottle of Pinot Grigio?
Actually, Jane Marie, this post was tonight's Sunday Night Supper along with roasted fingerling potatoes. It was easy after a LONG day cleaning beds, scrubbing furniture, fertilizing, and creating spring containers (and snapping a few photos). Tomorrow is salad night! Happy Michigan Spring :)
ReplyDeleteThanks Nancy. Indeed they were delicious as I related to Jane Marie above. I had a fun day photographing, playing in the garden, and cooking.
The recipes sound yummy. And my dogs are eating all my tulips. Little rascals.
ReplyDeleteBrenda
But they left you a very nice one! I love the speckles. Good grief I only have to battle squirrels - you have to contend with chipmunks too?
ReplyDeleteI just posted a comment but didn't get a owner approval confirmation so I guess it must have gone poof!
ReplyDeleteI previously wrote at least they left you one! And it is a very nice flower with speckles. I only have to fight squirrels here but you have to contend with those cute chipmunks too?
Besides squirrels and chipmunks, rabbits devour my tasty bulbs, Brenda. I always plant plenty of parsley, inviting them to gorge and hopefully become 'soporific' and ignore other delectable morsels.
ReplyDeleteHi Ki ...I chuckled taking that photo (very windy all day so not the best) and so thought of you (I almost included your name with the squirrels & chipmunks)! I do believe the speckles are remnants of fertilizer but, oh well, they do look like freckles!
One beautiful lone crocus Joey! The deer eat my tulips, & the chipmunks haven't left me a crocus one this year! :( The roasted lemon broccoli sounds like another must try, I've never had roasted broccoli before..but you have tempted me! Neat garden clock photo! And I just used that quote in my last post! :D
ReplyDeleteHug's,
bloggin sis~ for another wonderful post!
Cat