Marinated Heirloom Tomatoes

 

Becky just planted our herb garden and she threw in a tomato plant so we could enjoy "home grown" later this summer. In the meantime, here is a great way to scratch that August tomato itch. Heirloom tomatoes are spectacular at this time of year. They're readily available at your grocery store. Be sure to buy a bunch of different colors to give this salad the rich, visual punch it deserves. This recipe from Two Cloves Kitchen will yield six salad servings.

INGREDIENTS

For the Marinade

4 cloves of garlic, minced

1 cup extra virgin olive oil

1/2 cup plus 4 teaspoons red wine vinegar

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt (or more to taste)

1/2 teaspoon fresh cracked black pepper (or more to taste)

For the Tomatoes

3 heirloom tomatoes, medium to large and different colors

DIRECTIONS

1. Add all marinade ingredients to a small bowl and whisk until they are emulsified.
2. Slice the tomatoes and layer them in a glass or ceramic baking dish.
3. Pour the marinade over the tomatoes and cover dish with plastic wrap. Move them to the refrigerator and let them marinate for at least 2 hours. Then serve.

Grilled Rib Eye Steaks with Cowboy Butter

 

The rib eye is my favorite cut of steak due to it's high fat content. After all, the number one mantra of grillers is "Fat equals Flavor". And if you were to ask Kita Roberts, purveyor of the website "Girl Carnivore",  how to enhance the flavor of a rib eye.....she would tell you to, well... add more fat!

And that is exactly what she does with her recipe for Cowboy Butter. But unlike most places that add a pat of butter to the cooked steak, she combines ten fantastic ingredients. Then the butter is served melted...either as a sauce on top of the steak or as a sauce to dip each bite in. You decide which suits you best. The cooking times below are based on using a charcoal grill with lump hardwood charcoal to yield medium-rare steaks. Your mileage may vary.

INGREDIENTS

For the Cowboy Butter

6 tablespoons butter

1 tablespoon lemon juice

4 garlic cloves

1 tablespoon horseradish 

1 tablespoon fresh parsley, minced

1 tablespoon fresh chives, minced

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika 

1/4 teaspoon cayenne pepper

1 teaspoon hot sauce

For the Steaks

Four, 16-ounce rib eye steaks, 1-1/2" thick

DIRECTIONS

1. Prepare a 2-zone fire on your grill for both direct and indirect cooking.
2. Make the Cowboy Butter: Place a small saucepan over low heat. Melt the butter, then add balance of sauce ingredients. Whisk slowly until you have a smooth, rich sauce. Keep warm over low heat.
3. When your coals are hot, cook steaks, covered, over direct heat for 4 minutes. Then flip steaks and cook for 4 minutes more,
4. Move steaks to indirect side and cook for 5 minutes more (grill covered). Then remove steaks from grill and tent with foil. Let steaks rest for 5 minutes, then serve with the sauce.

Wine pairing: Cabernet Sauvignon