{"id":2471,"date":"2011-09-22T18:43:10","date_gmt":"2011-09-22T18:43:10","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2471"},"modified":"2018-03-15T16:42:06","modified_gmt":"2018-03-16T00:42:06","slug":"end-of-summer-grilling","status":"publish","type":"post","link":"https:\/\/kathycasey.com\/blog\/end-of-summer-grilling\/","title":{"rendered":"End of Summer Grilling"},"content":{"rendered":"

Let’s face it. The tail end of summertime is upon us and the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors; enjoy these last few days sunshine.<\/p>\n

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A great steak salad is the perfect, quick and easy weeknight meal; a delicious Washington Flat Iron Steak with hot off the grill, sweet onions and rich blue cheese atop a bed of crisp salad greens gets a tasty meal to the table in no time flat. Pair this up with a great glass of Washington wine, like Goose Ridge Winery<\/a>\u2019s StoneCap Merlot, to jazz dinner up.<\/p>\n

And don\u2019t turn off the grill just because dinner is done \u2013 desserts are that much sweeter when you add a little heat! Pineapples, pears\u2026 lots of fruit can benefit from a nice set of grill marks! Local, last of the season peaches lightly grilled, make a warm, decadent topping for angel food cake with a dollop of fresh whipped cream sweetened with a touch of local honey.<\/p>\n

Bananas are especially d\u2019lish prepared this way \u2013 skewer and grill until they\u2019re nice and caramely, then serve over a couple of scoops of toasted coconut ice cream (dulce de leche is great too!) and drizzle with salted caramel for the perfect sweet treat!<\/p>\n

So if you\u2019re looking for something still-summery to serve up, keep the grill hot for just a few more days and grill up some back yard fun … accompanied by a glass of StoneCap wine! Cheers! \u2013 Kathy<\/p>\n

To purchase StoneCap wines, visit StoneCap Wines<\/a> or a well-stocked grocery store.<\/p>\n

Grilled Washington Flat Iron Steak Salad with Sweet Onions & Blue Cheese<\/strong>
\nMakes 4 \u2013 6 servings<\/p>\n

1 1\/2 lb flat iron steak
\n2 large sweet onions, sliced 1\u2033 thick
\nolive oil
\nsalt & pepper<\/p>\n

6 cups mixed greens
\n3 cups (about 1 small head) cut romaine lettuce
\n1 cup assorted cherry or grape tomatoes, halved
\n3\/4 cup crumbled blue cheese<\/p>\n

Balsamic Herb Vinaigrette
\n1 1\/2 tsp Dijon mustard
\n1 1\/2 tsp finely minced garlic
\n1\/2 tsp sugar
\n1\/2 tsp salt
\n4 Tbsp balsamic vinegar
\n1\/2 cup extra-virgin olive oil
\n1 Tbsp chopped fresh basil
\n1 1\/2 tsp minced fresh thyme<\/p>\n

Make the vinaigrette first: In a small bowl mix together the mustard, garlic, sugar, salt and vinegar. Gradually whisk in the olive oil, then stir in the herbs. Refrigerate until needed.<\/p>\n

To grill the meat: Preheat a grill to high.<\/p>\n

Drizzle the steak and onions with a little olive oil and season with salt and pepper. Grill the steak to desired doneness. Remove to a plate to rest. Meanwhile, grill the onions till tender and nicely grill marked.<\/p>\n

To make and serve the salad: In a large bowl, toss the greens with 1\/2 cup of the vinaigrette and place on a platter or divide between individual plates. Scatter with the tomatoes and grilled onions. Slice the steak thinly on a bias against the grain of the meat. Lay the steak slices over the salad, drizzle with the remaining dressing and scatter with blue cheese.<\/p>\n

Recipe \u00a92011 by Kathy Casey Food Studios\u00ae<\/sup><\/p>\n

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Grilled Banana Sundaes with Toasted Coconut Ice Cream and Salted Caramel Sauce<\/strong><\/p>\n

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Makes 4 servings<\/p>\n

4 bamboo chopsticks or 10-inch bamboo skewers
\n2\u00a0large ripe but firm bananas
\nvegetable oil, as needed
\n1\u00a0pint coconut ice cream
\n1\/2 cup high quality purchased caramel sauce mixed with a big pinch of sea salt
\nsweetened whipped cream (optional)
\nsundae goodies and garnishes: chopped fresh pineapple, chopped toffee, edible flowers or toasted coconut<\/p>\n

Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.<\/p>\n

On a preheated, medium-high to high grill, cook bananas for about 10 – 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.<\/p>\n

Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauce, whipped cream, fruit, toffee and garnishes.<\/p>\n

Recipe \u00a92011 by Kathy Casey Food Studios\u00ae<\/sup><\/p>\n","protected":false},"excerpt":{"rendered":"

Let’s face it. The tail end of summertime is upon us and the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors; enjoy these last few days sunshine. A great steak salad is the perfect, quick and […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,11748,57,9,1,4,6],"tags":[4372,4373,4371,1491,4381,1332,4264,4387,4388,1231,1914,1116,4367,4366,323,1239,4386,651,1166,4392,3438,2031,4389,2802,1085,1318,11457,995,1159,1023,3213,2167,4365,4363,972,1200,328,4391,1964,4356,1206,4380,4359,1087,4370,4382,4377,2238,1233,931,2477,1401,2349,4364,324,308,1001,1118,3501,1954,4358,4378,770,1588,1091,683,1134,1144,1855,1148,1063,4369,1204,1209,1031,4379,140,4360,445,1857,4376,4385,1238,1157,4375,1235,4362,4357,705,1127,1232,582,3836,4390,4368,2767,1376,1848,902,4384,4383,2781,727,2783,1525,390,1039,4361,4374,1237,2676,1123,1025],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n