Heat Wave

So what do you do when the temp is 90, the dew point is 80 and the heat index is 115?? You grill out, of course! We need to take advantage of these beautiful summer days here in Minnesota. And of course this was the weekend Kz and me got bikes. We have been talking about it for awhile so Saturday we went out, bought 2 bikes and all the gear. Tour De Minneapolis is on. Our inaugural ride was a 4 miler to a park and back. We got a little more aggressive on Sunday, even though the heat was in full force. We found a new trail that led us to Fish lake and was a pretty ride. We ended up going about 8 miles and all was going well up to the last mile. That is when the heat started taking it's toll. We made it OK but will take it easy until the heat breaks.

Now on with the Sunday Supper food. Here was the menu for this evening:

menu
fresh fruit - supplied by Rindy
sweet corn
simple grilled potatoes
smoky grilled asparagus - adapted from Food and Wine
marinated grilled flank steak vs marinated grilled skirt steak
note: I grilled a chunk of each to put to the taste test - more later
strawberry shortcake - supplied by Johnny yoga


simple grilled potatoes

yukon gold potatoes

vidalia onion

salt

pepper

olive oil

directions
Slice potatoes, toss in foil or foil pan. Add sliced onion, sprinkle with olive oil. Salt and pepper to taste. Cover tightly with foil and grill over moderate heat for 20 -25 minutes



smoky glazed asparagus

1/2 c mayonnaise

1/4 olive oil

3 tbsp fresh lemon juice

1 glove garlic, minced

1 tbsp sweet smoked paprika

2 tsp kosher salt

1 lb thick asparagus

directions

in a shallow dish,, whisk together all the ingredients. add the asparagus and toss: let stand 30 minutes

grill the asparagus over moderately high heat, tuning, until tendered and blistered in spots, about 6 minutes

marinated grilled flank steak vs marinated grilled skirt steak
ingredients
3/4 c red wine

1/4 c yellow mustard
1/2 c shallots, diced
1 tbsp thyme
1 tbsp parsley
salt
pepper
1 lb skirt steak
1 lb flank steak
directions
mix marinade ingredients in shallow baking dish. add meat and turn to coat. refrigerate for up to 8 hours. remove from fridge and let stand at room temp for 30 minutes before grilling. grill over high direct heat, 5-6 minutes a side for medium rare. remove and let rest 5 minutes before slicing.

Now put everything on a large platter, dish it up and enjoy!!

Another great night of food and fun.Oh by the way the skirt steak won the battle over the flank steak. Everyone agreed the skirt had more flavor and was a bit more tendor. From now on it looks like we will be grilling skirt.

Cheers from the gang!

See you next week.