Tonight Joe and I grilled steak and potato skewers with grilled caprese salad. (The meal came from a recipe Cristin gave me a couple months ago from this magazine.) Our first co-ed grilling experience turned out well and I am quite proud of myself for the accomplishment. Why? I hate touching raw meat. It might be the reason why I left the disecting of the frog in junior high completely up to my partner. It's definitely the reason why I don't buy whole chickens. And it's also the reason why I buy premade hamburger patties instead of making them myself. Yuck. Yuck. Yuck.
I've been wanting to try this recipe for awhile so when I came home with the beef sirloin I told Joe he would need to cut it up into squares for me for the skewers. Tonight he was busy with the grill and someone needed to cut the meat. I gagged a little but muddled through. (Our amazing new kitchen knives helped!) I wish I could tell you that my fear has vanished but that's likely not going to happen any time soon but hopefully my raw-meat-phobia lessens in time. (I was honestly afraid I wouldn't be able to eat what I'd just prepared but the meal tasted great.)
Below are the instructions for the salad:
2 cups fresh basil leaves
1/2 cup olive oil, divided
1/3 cup white wine vinegar
3 T. Parmeasan, grated
salt and pepper to taste
4 large tomatoes, sliced horizontally into thirds
6 oz. fresh mozzarella cut into 8 slices
Process basil, 1/3 cup oil, vinegar, parmesan, salt and pepper in a food processor until smooth. Coat tomato slices with remaining oil and season with salt and pepper. Grill tomatoes on one side for one minute, then flip (do not flip the tops). Arrange cheese on tomato slices and grill until it begins to melt, 1-2 more minutes. Assemble stacks with two cheese-topped slices and one top. Serve with basil sauce.
Friday, September 05, 2008
Grillin'
Subscribe to:
Post Comments (Atom)
Posts
2 comments:
Sounds good!
I've never had a problem with handling raw meat - probably because my mom had me helping with mixing up the meatloaf by the time I was 4. The only way to properly mix meatloaf is with your hands - raw meat, raw eggs, and all!
(But I definitely DEFINITELY take all my rings off before I do it!)
I hate handling raw meat, too, so I thought I would share my secret for not actually having to touch it with you. It is not a very environmentally friendly secret though. I get a plastic baggie and put the hand that I have to hold the meat with in it and leave my knife wielding hand free. Then, at the end, I gather up all of the fat and stuff from the meat that needs to go in the trash with my baggied hand, turn it inside out so that the baggie holds it all in one place and throw it away. It makes the whole meat handling situation better. Also, I sometimes use Boone's surgical gloves. Having them at home certainly comes in handy!
Post a Comment