5.17.2011

A little grilling

Recipe time! Would you be surprised to know that this one again involves tomatoes? I thought not. Last week, when the weather was much more May-like in sunny gloomy California, Nick and I enjoyed grilled tri-tip and peppered corn. Our meat had a little something-something extra to set it apart from a typical grilled steak. While my mister was busy grilling out on the patio, I prepared a little bruschetta to top our steak.

Bruschetta:
4 medium tomatoes, chopped
1 tbsp red onion, finely chopped
1/2 cup Kalamata olives, chopped
2 tbsp parmesan cheese
1/4 c. balsamic vinegar
Salt and pepper to taste

I basically mixed all these ingredients together in a small bowl and when the time came, I spooned the mixture onto the meat.

Peppered corn:
Place husked corn onto a piece of foil with 1 tbsp of olive oil.
Add 1 clove minced garlic, sea salt and ground pepper to the corn (however peppery you prefer your corn- Nick is very liberal with the pepper so I'm not sure what a normal amount would be!)
Roll up the corn tightly in the foil and place on the grill along with the meat. The corn took about 15 minutes to cook through.
Now if we ever get our summer weather, we'll have another easy grilled meal to add to our repertoire .. Sadly, I'm off to find a hearty soup recipe to match our winter weather...

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