Bella’s Table – August/September 2011

Story by Estella Tullgren | Photographed by Deb Peterson.

Ahhhh…summertime is such a wonderful time for foodies. One of my favorite things to do this time of year is take advantage of all the wonderful farmer’s markets throughout my area. Can’t you just taste that first summer tomato—warm and juicy—and perfect for that one and only tomato sandwich (on white bread of course.)

We can’t forget the indescribable peach! Peach pie, peach tea, peach chutney, peach bread—just to mention a few of my favorites. Growing up in Georgia made me a connoisseur of peaches and tomatoes. I need one or the other almost every day.

I do love to taste food prepared by my friends. What better way to do this than to have a cookout and ask everyone to bring a favorite summer salad. Since we are limited to space here, you’ll find more recipes at marvmag.com. My husband, Chris, is the best outdoor grillman I know. He has the patience and willingness to experiment with any type of food. I am sharing one of my favorite recipes, a skirt steak that Dr. Bob Cogburn made for an event we planned together several years ago.

 

MARINATED SKIRT STEAK WITH CHIMICHURRI SAUCE
Serves 4-6

I have been using this recipe since 2008. It makes skirt steak melt in your mouth. The Chimichurri Sauce makes it.

1 cup olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 3/4 to 2 lbs. skirt steak

Combine olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, and shallots in the bowl of a food processor. Pulse until well blended, but do not puree. Add 1/4 teaspoon black pepper, 1/2 teaspoon salt and all the crushed red pepper flakes. Remove 1 cup of the chimichurri sauce from the processor and transfer to non-reactive bowl. Cover and and reserve at room temp for up to 6 hours (if cooking steak another day, refrigerate sauce and return to room temp before serving.)

Season the steak with 1 teaspoon salt and 1/4 teaspoon black pepper on each side, and place in a large, resealable plastic bag.  Add the remaining chimichurri sauce. Seal bag and refrigerate the steak for at least 2 hours or up to 4 hours.

Once the steak has finished marinating, remove it from the refrigerator and let it come to room temp for 30 minutes. Preheat a grill to medium heat.

Brush the excess chimichurri sauce off the steak and set the steak on the hot grill. Cook for 6 minutes on the first side, rotate the steak 45 degrees and cook another 6 minutes. Turn the steak over and continue to grill until the steak is done, about 6-8 minutes for medium rare.

Once cooked, lay the steak on a clean cutting board and allow it to rest for 5-7 minutes before slicing across the grain into thin strips. Serve with the reserved chimichurri sauce drizzled over the meat.

 

ROASTED VEGETABLES
Serves 6-8

Don’t let this list of veggies limit what you grill…just use your favorite vegetables.

2 zucchinis, cut in ½-inch slices
2 yellow squash, cut in ½-inch slices
8 ounces any type of mushroom, remove stems and cut in half if very large
8-10 spears asparagus, trimmed and cut into thirds
1 red bell pepper, chopped into bite-sized pieces
1 yellow bell pepper, chopped into bite-sized pieces
Olive oil
Coarse salt and pepper
Balsamic vinegar, optional

Cut all veggies and place in large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well.

I love to use a mesh grill pan with a lid. Place your pan on the grill and when hot, put all veggies in the pan. Every so often, shake the pan so veggies get a little brown (like you would shake a popcorn pot on the stove.) It should take about 20 minutes for vegetables to roast. Transfer to serving bowl and add a splash of balsamic vinegar if you desire. Serve either hot or room temp.

 

BLACK-EYED PEA SALAD
Makes 3-4 cups

The first time I had this salad, my hostess called it Texas Caviar. Frank and Pat Bailey brought this to our last summer cookout—it goes well with everything.

2 15.5 ounce cans black-eyed peas, drained and rinsed
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste

In a medium bowl, toss together black-eyed peas, tomato, bell peppers, red onion, celery, and parsley.

In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss with vegetables. Cover and chill for 8 hours or overnight. Great as a side salad or served with chips.

 

THE BREAD
courtesy Ree Drummond, thepioneerwoman.com
Serves 12

This bread by Ree Drummond is simple, but I promise that you will not want to serve bread any other way. My friend Paul Mruk craves this bread!

1 loaf French bread, sliced in half, lengthwise
2 sticks salted butter, room temp

Once you have split the bread, spread one stick of butter on each side of the loaf. Place on baking sheet, face up and bake at 350 degrees for 10 minutes. Then turn on the broiler for 3-5 minutes. Make sure you watch, because it can burn easily. Allow bread to become golden and light brown from broiling, with a little blackening. Don’t under-broil it, Ree says. The flavor really kicks in when the butter’s color changes. Slice in diagonal pieces. Serve immediately. This is heavenly.

 

Extra Online Only Recipes!

LEMONY CUCUMBER SALAD
from Tom and Deborah Knox
Serves 8

1. Combine first four ingredients in a bowl.
2. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk.

Pour over cucumber mixture, toss well to coat.
Serve at room temperature or chilled.

 

TRUFFLE OIL SALAD
from John and Karen Montgomery

2 tablespoons mayonnaise
1 ½ teaspoon chopped fresh chives (optional)
½ teaspoon Dijon mustard
¼ teaspoon sherry vinegar
1 tablespoon extra virgin olive oil
1 tablespoon truffle olive oil (I use the Raimondo Truffle Olive Oil)
Arugula
Shaved Parmesan
Baby bella mushrooms (sautéed if you prefer)

1. Whisk together the mayo, chives, mustard and vinegar.
2. Whisk in olive oils.
3. Season with salt and pepper.
4. Slice baby bella mushrooms and sauté if you wish.
5. On a bed of arugula, place mushrooms.
6. Add shaved Parmesan.
7. Drizzle the truffle oil dressing over salad.

 

LIME JELLO SALAD
from Warren and Caryl Haley

Drain:
1 can pineapple chunks
1 can mandarin oranges
1 carton small curd cottage cheese

Mix in 1 large package lime Jello.

Fold in 1 8-ounce carton Cool Whip.

M!