We haven't seen him for some time but this week he is in Dunedin, Florida devoting himself to his beloved Blue Jays as they go through pre-season training. He took one day off to come up to the RV park where we are staying in Port Richey for lunch and to check out the Adventure Bus.
I planned a simple, cold lunch so we would have lots of time to sit and chat:
Cold Grilled Flank Steak with Florentine Mayonnaise
Roasted Assorted Vegetables
Baguette (from a local bakery)
Angel Food Cake with Fruit Compote and Yogurt Cheese
When he arrived they were having the RV parked next to us washed and waxed so we sat inside:
|Denton and Arch plotting our trip north|
After lunch we moved outside and enjoyed a nice long visit, catching up on one another's news, checking out pictures Denton and Suzanne's new grandchildren and harassing the cleaners next door. (Denton and Arch, not me).
Grilled Flank Steak
½ C. soy sauce
½ C. olive oil
4 ½ T. honey
6 large garlic cloves, minced
3 T. fresh rosemary
1 ½ T. coarsely ground black pepper
1 ½ t. salt
1 ½ lb. flank steak
In a dish or foil pan large enough to hold the flank steak when it is laid flat combine the first 7 ingredients and mix well.
Add the steak and turn to coat. Cover and refrigerate for at least 2 hours (can be done the evening before and left in fridge overnight). Turn steak occasionally.
When ready to cook, preheat the grill. Remove meat from marinade and discard marinade. Grill steak to desired doneness – about 4 minutes per side for medium-rare.
Transfer steak to a cutting board and let sit 5 minutes. Then slice thinly across the grain and serve hot or cold.
2 C. baby spinach
1 C. fresh basil
1 t. chopped garlic
¼ C. olive oil
½ C. parmesan cheese
1 C. mayonnaise
Salt and freshly ground
Combine spinach, basil, garlic and olive oil in a food processor. Puree until smooth. Stir in parmesan cheese and mayonnaise. Season with salt and pepper. Serve with the cold flank steak.
I do not have a food processor in the Adventure Bus so had to use the immersion blender. Did not work too well. When we get home I plan to order this manual food processor from The Pampered Chef.
An assortment of fresh vegetables – peppers, zucchini, asparagus, mushrooms, sweet onions, etc.
½ C. olive oil
2 T. balsamic vinegar
1 t. chopped garlic
1 T. chopped fresh basil
Salt and freshly ground pepper
Cut the vegetables in fairly large chunks or slices and place in a bowl.
Combine the remaining ingredients in a jar, cover and shake well. Pour over the vegetables and toss well to coat. Don’t be afraid to use your hands.
Cover a baking sheet with foil or parchment paper. Spread on the vegetables. Roast in a preheated 350F oven 30 minutes or until tender.
Serve hot or at room temperature.
4 C. berries (fresh or frozen) As strawberries are in season here I used a mix of fresh strawberries and frozen blueberries.
2 T. sugar
1 t. grated lemon rind
1 t. minced ginger
Combine berries, sugar, lemon rind and ginger in a saucepan.Cook, stirring occasionally,, over medium heat, until berries have softened and become juicy. About 10 minutes.
Serve over a purchased angel food or pound cake slices.
This makes a lot of compote. I freeze the leftovers and serve over ice cream.
Overnight, in the refrigerator, drain the liquid from the yoghurt by placing it in a cheesecloth-lined (I use paper towels)sieve, placed over a bowl and covered with plastic wrap.
The next morning, discard the liquid and put the yogurt in a bowl. Stir in lemon juice and sugar to taste. For a 500g (2 cup) container of yogurt I use the juice of ½ a lemon and about 1 T. sugar.