Greetings from coooool Colorado!

The Sydster and I just came in from an exhilerating walk along the river---without breaking a sweat I might add. Everyone's invited so come on up! Holly tells me it's my turn to pick a recipe. Since we went to Costco yesterday and stocked up on a lot of meat, I am going to post a recipe for Grilled Flank Steak with Corn, Tomato and Asparagus Salad. Doesn't that sound like a perfect summer dinner??? So here goes...

1 1/2 c. dry red wine
1/2 c Dijon mustard
1/4 c packed dark brown sugar
8 garlic cloves, peeled and crushed
3 large shallots, coarsely chopped
2 T chopped parsley
1 T. chopped thyme
Kosher salt and pepper
1 1/2 lb flank steak
2 T cidr vinegar
1 T. honey
6 oz. cherry tomates
1/4 small sweet onion, thinly sliced
6 oz thin asparagus
2 ears corn, shucked
1 T. olive oil
6 basil leaves, shredded

1. In a large glass dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 T salt and 1 t pepper. Add the steak and turn to coat. Let stand at room temp for 2 hours or refrigerate for up to 8 hours.
2. In a med. bowl, whisk the cider vinegar and honey together. Add the tomatoes and onion andd toss. Let stand for 1 hour.
3. Light the grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Cut asparagus into peices and cut the corn from the cobs. Add to the tomato mixture along with the basil and toss.
4. Remove the steak from the marinade and pat dry with paper towels: season to taste. Grill until meduim rare, about 10 minutres total. Let reast for 10 minutes.
5. Slice steak thinly against the grain. Season tomato salad with salt and pepper and spoon alongside the steak.

Bon Appetite!

World Peace

Buongiorno Sista Friends!

We had a wonderful trip to Italy.  While we had some fab food (especially the seafood in Sorrento), none of the desserts overwhelmed me.  Hence, I do not have a great Italian sweet to share.  Reality hit me hard when I had to return to work on Thursday, so I decided to console myself with some chocolate (even though trying the biscotti you all are raving about was tempting).

I made the World Peace Cookies (p.138) this morning.  I would have blogged sooner, but I decided to make 100 more batches and ship them to Iraq, Iran and all other troubled parts of the world.  We could truly achieve world peace if everyone would eat one (or maybe one dozen) of these cookies daily!

I love the fact that they are done in a "slice and bake" mode -- perfect for the holidays when you want to make them ahead and then easily bake them for a special treat or gifts.  They are VERY chocolaty, and I know that MK will love the salt in them.  Be sure to use the fleur de sel -- I think it makes a difference.  This one is a keeper!

Ciao,

SistaFriend

PS: The biscotti container was purchased in Sorrento.

29 AND FEELIN' FINE!

The hubs and I went back to the scene of the crime (the beginning of my blog idea) to celebrate our daughters' husband (say that out loud) birthday. Since I thoroughly enjoyed my last visit to 560 I thought a revisit was due. The food was FABULOUS, (Chris had the Filet, Kristin had the Sea Bass, Thomas the Salmon and I had some Seafood Curry Thing - all were great!) the drinks potent (Blackberry Margarita - Yes, Please) and the dessert (Chocolate Souffle - we were able to suggestion sell to both tables on either side of us) was sublime. A great treat for us and a fun way to celebrate with Chris and Kristin. The restaurant was not rotating (Major Bummer) but everyone said it didn't matter. But IT DOES! May have to go back again - but I am calling first. Too many revisits are not on my radar - there are way too many new places to try!



BIRTHDAY BOY !!!