Greek Style Steaks with misc. Grilled Veggies and Herbed Goat Cheese

Slice assorted summer veg into 1/4 inch thick slabs for the grill.

Baste with a mixture of olive oil, lemon juice and minced garlic using a sprig of fresh Rosemary as your brush, topping with a sprinkle of kosher salt and fresh cracked pepper as they cook.

Remove from grill and allow to cool.

Rub steaks with a mix of 1/3 cup Oregano, 2 tbsp Dill, 1/3 cup Salt, 1/3 cup cracked Pepper and 2 tbsp olive oil. this makes enough for 8-10 lbs meat. save what you dont use in a jar in the fridge.

Grill.

Allow meat to rest.

Slice Baguette.

Spread Goat Cheeseinside Baguette.

Stuff Baguette with misc. grilled summer veg.

Allow veg juices to soak into bread.

Squeeze fresh lemon on top.

Serve with Greek style steak

Goat Cheese and Lemon wedges.

Marinated Sirloin Steaks

Aight. First thing you need is a couple of dudes with a passion for well made food, and who're willing to cook.

Next you're going to need a little something for a marinade.

Measure out the liquid bits of your marinade. We used -
.5 cup fresh lemon juice,
a third cup evoo,
a quarter cup red wine vinegar,
and two Tablespoons of soy sauce

Then we minced up about a quarter cup of shallots. Added them to the marinade...

We also threw in two Tablespoons of fresh minced rosemary.

Place your steak in the marinade and turn to coat. Then cover and marinate.

And marinate... have a beer... it going to be at least a half an hour...

Then grill your steaks to your desired doneness.

For a side, we also grilled up some corn. It turned out excellent.

Miranda and David also have a garden overflowing with salad greens, so we plucked some and served it up.

Ummmm. Steak.
It's what's for dinner.

Can't beat that!

It was so good... Miranda caught me going in for seconds!

Rosemary Garlic Chicken

Spray a sheet of foil with cooking spray, throw on some Chicken, top with minced Garlic, fresh chopped Rosemary and S&P to taste. Wrap up and bake at 375 15-20 min.

Serve with steamed Brussel Sprouts. I know, I know. I got lazy so there is no rice or anything. So sue me.

Beef Tenderloin with Rosemary Pinot Noir Sauce, Prosciutto wrapped Asparagus with Carmelized Capers and Wild Rice blend

First wrap asparagus with prosciutto, drizzle with E.V.O. Oil pepper and very light salt to taste.
Grill!

Dredge Beef Tenderloin in a mix of flour, garlic powder, onion powder, s&p and crushed red pepper. For this I used several Chipotles...


Brown on all sides add a sprig of Rosemary and finish in 500 degree oven maybe 7 min.
Remove beef to rest. Deglaze pan with Pinot Noir and reduce. Finish the sauce with a little butter. Caramelize the capers in a nonstick skillet with butter and sugar to top the asparagus. The salty Caper with the sweet Caramel is delightful.


Now the best part. The eating...