Tuesday, July 6, 2010

Celebrating the US national holiday by totally disrespecting the rim of the plate

Happy 4th (and 3rd, and 5th) to everyone! I was told that in other parts of California the last few days were cold and foggy. Not here. It was a lovely weekend, sunny and hot, just as a 4th of July weekend should be.

Our friend Y. was busy sailing to see the fireworks and was not making it for dinner on 4th, so we had him over on 3rd. I got a 3-pound New York roast at half price at Safeway; after trimmimg all the extra fat and slicing it really thick, I got three serious steaks out of it. Seasoned with salt and pepper, brushed with grapeseed oil, grilled at 450 degrees to medium-rear, about 4 minutes aech side, let rest for a few minutes, and served with herb-lemon butter.

Sliced and grilled assorted summer squashes from the farmers market. The "very sweet" corn from Safeway turned out very tender, but not nearly as sweet as advertised. I pulled off the husks carefully, brushed the cobs with olive oil and sea salt, replaced the husks, and grilled over indirect heat.

For our 4th of July family grill, I marinated thick slices of pork tenderloin in red wine with sage, thyme, a lot of red onion slices, and some olive oil, for pork kabobs.
It was a very hot day, and while the meat was marinating, we went to China Camp park on the Bay, to catch some breeze, and to see what other people are grilling. One of the parties was placing bacon-wrapped sausages on the grill. The light went on in my head. Double pork! This is what we should eat! And with my kabobs, it'll make it a triple!

On the way home we picked up Adelis Italian sausages and a pound of bacon. Wrapped each sausage in a strip of bacon and grilled slowly to perfection, together with the kabobs and summer squashes.

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