" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Where's the Beef?

Beef has always had a a lot of controversy surrounding it..from safety issues to health complications.

An article in our paper by a doctor recently stated that lean steak is not as bad as one might think. It has the same saturated fat as chicken with skin on and more iron and complete nutrients then just about anything else.
As I always say..everything in moderation!

I love a good juicy steak.
Marinating for a few hours before grilling tenderizes and infuses the meat with flavor. I created this marinade out of my love for italian herbs. This dish goes beautifully with fresh garden tomatoes, green beans, focaccia bread and a red potato salad.

Tuscany Steak

* 1/3 cup red wine
* 1/4 cup good extra virgin olive oil
* 1 tbs balsamic vinegar
* 1 tbs minced garlic
* 1 tbs each of basil and oregano
* 1/2 tsp pepper
* sirloin steak

Combine all but the steak in a shallow pan or zip lock bag.
Submerge steak in marinade. marinate for at least 1 hour.
Remove and discard marinade.
Grill on the barbecue to your liking and serve.

Wine Suggestion: Gamay Noir

Cheers!






Something Fishy Going on...

We recently returned from our summer vacation.

We spent a lot of time by lakes and marinas..but throughout the entire trip we only had one seafood dinner by the water..and it was very memorable. Since we have returned I have been craving another fish dinner.

This is one everybody always enjoys every time I serve it! It can be done in the oven or grilled foil on the barbecue.
The dill sauce is optional as the salmon tastes wonderful on its own. This version is much lower in fat because the cream sauce is made with canola oil instead of butter.

Lemon Pepper Salmon with Dill Sauce.

  • 1 large fillet of Salmon
  • Lemon juice
  • olive oil
  • Lemon pepper seasoning
  • cooking spray for oiling pan or foil

Place salmon skin side up on oiled shallow roasting pan or on foil if grilling.
drizzle with lemon juice and olive oil.
Roast at 375F until skin loosens from fillet. When this happens peel off skin and remove from fillet and sprinkle with more olive oil and lemon juice.
Sprinkle with lemon pepper to taste.

Continue to cook until opaque.

meanwhile..prepare the sauce.

Dill Sauce
  • 1 Tbsp canola oil
  • 1 Tbsp of flour
  • 1 cup milk
  • 2 tbsp dried dill
  • salt and pepper to taste
Heat oil in small sauce pan add the flour and whisk until smooth (this is called a roux) slowly add milk while whisking. Add dill and whisk until thickened and creamy. Serve along side of the salmon.

Wine Suggestion: Chardonnay

Cheers!





Full of Beans

Ahhh..The easy living of summer....Throw something on the grill..toss a salad and suppers done! But if your like me...I am getting tired of lettuce and potato salads already.

I created this bean salad with ingredients I had in the cupboard and it took all of 5 minutes to put together. It is a great side dish or can be a vegetarian lunch on its own.
I served it last night with a roast beef dinner for guests and got raves all around! Even from the non bean salad eating kids!

Now thats what I call success!

Spanish Bean Salad
  • I can of mixed beans (I used the kidney, black eyed, chickpea, romano blend) rinsed
  • I can of black beans rinsed
  • 1/2 each of red and green bell pepper diced
  • 1 plum tomato diced
  • 1/4 vidilia onion diced
  • 1 tbsp oregano (or to taste)
  • 1tbsp parsley( or to taste)
  • 1tbsp southwest spice blend (or chili powder and red pepper flakesor cayenne pepper combined)
  • 1 tsp sugar
  • salt and pepper
  • 1/2 cup Italian salad dressing or 1/4 cup each vinegar and olive oil
Combine in bowl and chill in fridge for at least 2 hours.

Serve and sit back and wait for all the compliments!

Cheers!





We be Jammin...

I love anything Caribbean! The music ..the drinks..and the food!
This yummy pork roast will have you thinking you must be in Jamacia mon.

It is so easy ..you will have plenty of time for downing pina coladas on the patio while jammin to Bob Marley as this roast cooks on the barbecue.

Caribbean Pork Loin Roast.

In a large pan or large zip lock bag if roast is small enough combine.

* 1/4 cup lime juice
* 1/4 cup rum
* 1/2 cup orange juice
* 2 tbsp brown sugar
* 2tsp minced garlic
* 1/2 tsp hot sauce
* 1/2 tsp allspice
* 1/2 tsp thyme
* 1 tsp cinnamon
* 1 tsp chili powder

Place roast in marinade (I used a 3 1/2 pound pork loin ...one or two pork tenderloins can be used too)
Let marinate in fridge for a least 3 hours or overnight.. You can cook this on the grill or oven .. Preheat grill or oven to 350F.
Remove roast from marinade and place in pan ( or on rotisserie with a shallow pan of water underneath ) .
Roast till internal temp reaches 165F.

Pour marinade in saucepan and bring to low boil for 2 or 3 min till slightly thickened.


Brush roast often with the marinade. .
If grilling in a pan you can place the roast directly on grill to brown up the last 20 min or so if not using the rotisserie.

Let stand for 10 min then slice and serve.

Jamaican Style Rice and Beans or Sweet Potatoes are great side dishes that would go well with this roast.

Wine Suggestion: Sangria or Gew├╝rztraminer.

Cheers!