![]() Zweigelt, an Australian berry forward wine. She was knowledgeable and made sure we were the happiest with whatever wine we chose, which included several samples. On the night I visited with my friends, Brianna was the Sommelier. There are also take out options that include catering or a full picnic set up. Sea Grapes features a menu including cheese and charcuterie boards, chef creations (sharable plates), small bites (bar bites), and desserts. It has an inviting feel with a couple of comfortable lounge seating areas, a large community table and a bar to sit at with the Sommelier. Sea Grapes is a welcome escape from the hustle and bustle of the beach. Pete Beach, right next to the Post Card Inn, sits Sea Grapes Wine Lounge & Light Fare. Dinner, Main Course, Main DishAmericanAbby Allen Recipes, Grass Fed Steak Recipes Season other side of steak with salt, flip and cook for another 3-4 minutes for a nice medium rare.Allow steak to rest, slice and serve topped with lemon-dressed arugula and salsa. Pat steak dry and season top side liberally with salt. Set a medium cast iron skillet on the grill and add remaining 1 teaspoon of olive oil and add in smashed garlic cloves. I suggest a temperature of 129-130F for 1-2 hours for medium rare (skip this step if only grilling your steak).Preheat grill to 500F. Set aside.If you're going to sous vide your steak, do that first (even before the corn). In another medium bowl, toss arugula with juice of one lemon and a pinch of salt. Gently stir to combine, taste and season as needed. Then cut kernels off of the cob and reserve in a bowl until ready to make your salsa.Steak & AssemblyIn a medium bowl combine charred corn kernels, tomato, onion, jalapeno, 1 tablespoon of olive oil, juice of one lime and 1 teaspoon of salt. Line a baking sheet with parchment and evenly bush oil onto corn and season well with a few pinches of salt.Roast corn for 40-50 minutes, or until corn begins to char. ![]() Diced.)1 jalapeno (Minced)1 lime2 tsp olive oil2 cups arugula1 lemon4 garlic cloves (Smashed, outer skin removed and discarded.)2 tsp salt (Plus more to taste) Charred CornPreheat your oven to 400F. Gilled Corn4 ears of corn1 tbsp olive oilSteak 1 1lb steak (Like NY Strip or Ribeye)2 tomatoes (Medium in size and ripe, like Roma's – diced.)1 red onion (Smaller in size, or 1/2 of one medium in size. Grilled Steak with Tomato & Charred Corn Salsa This simple summer steak situation is your answer to an evening of stress free outside dinner party hosting. The result is a perfectly tender cut of steak that nearly melts in your mouth. For a medium rare finish, we usually cook our steak (typically a NY Strip or Tenderloin) at 129/130 for at least one hour. If you have the equipment, I recommend a sous vide bath for your steak prior to quickly hitting the hot grill for a nice sear. Rollin’ Oats always has a fantastic selection of organic and pasture-raised steaks available. Filets are great of course, but you’ll probably need a couple to feed more than two people. As far as steak is concerned though, I personally recommend a NY Strip or a Ribeye for this recipe. The only ingredient that I suggest sticking strictly too is the corn on the cob because we are grilling it prior to cutting it off of the cob and mixing into the salsa. Utilize any kind of tomato (just as long as it’s ripe) and cut of steak that you’d like and feel free to go wild with additional veggies and herbs in the salsa. There are no strict guidelines with this recipe – just think of it as your guide. Tomatoes and corn are in season in Florida currently so you’re likely to find an abundance most everywhere. Steak, tomatoes and corn are of course the stars of this show. Liven up a beautiful seared and sliced piece of steak with a zingy tomato and charred corn salsa. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved St. ![]() This was when I learned about gourmet food and fine wine. ![]() An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. In High School, I took three different cooking classes and got an A in each. By the time my mom returned, I was stirring the pot on the stove, and proclaimed "Look Mom! I'm cooking!" When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. World Food Championships Certified Food Judge #1541Ĭertified Chili Judge #62 by the International Chili SocietyĬertified Steak Judge #1562 by the Steak Cookoff AssociationĬertified Pizza Judge #14 by the Pizza Cookoff AssociationĬulinary Institute of America "DISH" Member
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