UNDER the STRAWBERRY MOON ~ SAUTEED STRAWBERRIES with CRACKED PEPPER & WARM COINTREAU MARMALADE

~ Under the Strawberry Moon (Hubbard Lake)

Ode'imini-giizis (Strawberry Moon)

(Ojibwe)

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SAUTEED STRAWBERRIES with CRACKED BLACK PEPPER

& WARM COINTREAU MARMALADE

~ Strawberries with a twist from New York's 'chic' chef, Geoffrey Zakarian, compliments of Cointreau

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Ingredients:

1/2 Tbsp. salted butter

1/2 tsp. brown sugar

1 1/2 lbs. cleaned and quartered strawberries

1/2 split vanilla bean

1 pinch cracked black pepper1/2 bunch stemmed & chopped fresh mint

Marmalade:

1/2 cup Cointreau

1 Tbsp. brown sugar

Garnish:

Creme fraiche

Cracked black pepper

• MARMALADE: In small saucepan, combine Cointreau and 1 Tbsp. of brown sugar. Reduce to 1/8 cup. Set aside.


• Heat salted butter in saucepan. When melted add the brown sugar and cook until lightly caramelized, about 3 minutes. Saute strawberries and vanilla bean with the caramel for 15 seconds. Add pinch of black pepper and cook for 30 seconds.


• Add the fresh mint and transfer to serving dishes. Garnish each dish with 1 Tbsp. creme fraiche and cracked black pepper. Drizzle warm Cointreau Marmalade on top. Serve immediately.
  

SUNNY & 63-DEGREES ~ GRILLED MUSTARD PEPPERED SIRLOIN STEAK

~ Early Spring tulip

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GRILLED MUSTARD PEPPERED SIRLOIN STEAK

~ adapted from The Gunflint Lodge Cookbook and perfect for a lovely spring evening

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3 lbs. sirloin steaks

freshly ground black pepper to taste

2 cloves minced fresh garlic

1/2 cup Dijon mustard

3 Tbsp. extra-virgin olive oil

3 tsp. fresh lemon juice

coarse salt

1/4 cup diagonally sliced green onions

• Coarsely grind pepper onto steak and press in with heel of hand. Rub steaks with minced garlic.
• Whisk together mustard, oil, and lemon juice. Reserve 3 Tbsp. for later grilling. Marinate steaks for several hours. Bring to room temperature, turning occasionally.
• Season with salt and grill over hot coals. Turn and coat with reserved mustard mixture. Grill until desired doneness. Remove, top with chopped green onions, and let rest before slicing. Serve with hearty crisp green salad, loaded with julienne-sliced colorful bell peppers and thinly sliced red onion. (Serves 6)

GRILLED PEPPER SALMON with CARAMELIZED RED ONIONS

~ FRIDAY NIGHT FISH DINNER ~

GRILLED PEPPER SALMON with CARAMELIZED RED ONIONS

2 12-ounce center-cut skinned salmon filets, halved

1/4 cup soy sauce

1 tsp. brown sugar

1/8 cup olive oil

juice and zest of 1 lemon

2 Tbsp. coarsely cracked pepper

Combine soy sauce, brown sugar, olive oil, lemon and zest.

Pour over salmon and marinate for 1 hour. Remove from marinade, pat dry and press with cracked pepper.

Grill approximately 7 minutes, depending on thickness.

Serve topped with Caramelized Red Onions, baked sweet potato, and sauteed grape tomatoes cooked in a bit of olive oil and sprinkled with coarse salt.

(4 servings)

CARAMELIZED RED ONIONS

Thickly julienne slice 4 peeled red onions. Saute in 4 Tbsp. olive oil.

When limp, turn up heat and sprinkle with a pinch of sugar and several hearty shakes of Lawry's Seasoned Pepper. Cook, stirring often until browned. Add 1-2 Tbsp. balsamic vinegar to deglaze, scraping tasty browned bits from bottom of pan. Serve over salmon.