HONORING FATHER'S DAY ~ GRILLED HERBED PEPPER STRIP STEAKS / VIDALIA ONION PIE / GRILLED FRESH ASPARAGUS

"Father! - to God himself we cannot give a holier name."

~William Wordsworth

~ Dearest Father

GRILLED HERBED PEPPER STRIP STEAKS

4 (8-10 oz) beef New York strip or ribeye steaks
1 Tbsp. fresh thyme
1 Tbsp. fresh rosemary
1 Tbsp. fresh marjoram
1 Tbsp. freshly ground pepper

1 Tbsp. minced garlic
1/4 - 1/2 cup extra-virgin olive oil
1/2 cup red wine
1 Tbsp. soy sauce
2 Tbsp. dry mustard
juice of 1 lemon and zest
splash Tabasco sauce

• Combine fresh herbs, garlic and pepper. Sprinkle over massage into steaks.
• Combine olive oil, wine, soy sauce, dry mustard, lemon juice, zest, and Tabasco. Pour over steaks and marinate at least 4 hours.
• Remove steaks from marinade (reserve) and grill to personal taste. While steaks are cooking, reduce marinade. Allow steak to rest and serve sauce over steaks. (If desired, top with crumbled Gorgonzola)

Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve

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VIDALIA ONION PIE
~ 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 to 1 1/2 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. Sprinkle with cracked pepper. Plunk evenly over crust.
• Whisk milk or sour cream, eggs, salt & pepper. Pour over onions and top with cheese. Sprinkle with paprika and chopped parsley.
• Bake about 35 minutes or until knife inserted comes out clean. (Serves 6)
  

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GRILLED FRESH ASPARAGUS

Toss asparagus spears with olive oil and a few splashes of balsamic vinegar. Sprinkle with sea salt and cracked pepper. Grill until slightly caramelized.