mustard

Holiday Dinner Menu: Flank Steak Pinwheels

/ TaMara

What’s on your plate for this holiday weekend (how did that happen)? Are you sad summer is waning or is fall more your season? Most importantly, whatcha cookin’?

This steak is easy to make in the oven, but I thought I’d try it on the grill this time. Works great – just remember to cook it away from the coals or turn the grill off if it’s electric, like mine.

Flank Pinwheel Prep Final

This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven/on the grill in the same pan, because of the cheese. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving.

Flank Steak Pinwheels Final

On the board:

  • Flank Steak Pinwheels
  • Grilled Sweet Corn
  • 4-Minute Potato Salad (recipe here)
  • Fresh Sliced Peaches

Flank Steak Pinwheels

  • 1 large flank steak, butterflied
  • salt and pepper
  • crushed garlic (at least 2 cloves)
  • 8 oz sliced provolone cheese
  • 1 bunch washed and dried spinach leaves
  • 8 wooden skewers
  • olive oil

Cast iron skillet Continue reading →

Sammich Pr0n

/ jeffreyw

Every now and again I make a sub with whatever flat meats and cheese is on hand.  I really like slaw on them and a fresh batch of slaw was the impetus for this ham and Swiss.

Sammich Pr0n

/ jeffreyw

The gas grill sputtered empty mid-cook, we had a spare bottle handy but that one is nearly out, too.  Maybe a trip to town next week to swap them both out for full.  I hate to go during the weekend because crowds.  Those delicious Vidalias are in season – I love a thick slice on my burgers.

Tomato-Pasta Salad

/ TaMara / 1 Comment

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Yesterday’s bounty from my yard and some bonus homemade salsa

Tomato season is in full swing. Every meal has tomatoes in one form or another. This is a nice combination of flavors to shake things up from the usual pasta salads:

Tomato-Pasta Salad

  • 10 oz dry rotini pasta, cooked, drained, chilled
  • ½ cup red wine vinegar
  • 2 tbsp Dijon or stone-ground mustard
  • ¼ tsp black pepper
  • 1 tsp crushed garlic
  • 1 tsp dried basil, crushed
  • ½ cup olive oil
  • 2 oz fresh basil
  • 4 oz fresh spinach leaves
  • 2 large tomatoes, cut into thin wedges
  • 4 oz Kalamata (Greek green) olives
  • 4 oz shredded parmesan
  • 2 oz crumbled Feta
  • 8 oz diced ham (opt)

serving bowl, bowl, saucepan

In small bowl, whisk together vinegar, mustard, pepper, garlic & basil.  Slowly whisk in oil.  To serving bowl, add pasta, fresh basil, spinach, tomatoes, olives, parmesan, opt. ham and toss with dressing.  Garnish with crumbled feta.