Happy Independence Day to everyone stateside (and in Hawaii and Alaska)! When this posts, we hope to be enjoying some fantastic weather at the lake (although I know it will be CRAZY up there).
Speaking of the boat…:) We bought this Mini-Max green egg for our boating and docking adventures. These things new are crazy expensive but we found a deal on Craig’s list (and didn’t have to drive too far). The seller said it had only been used twice. We think he might have cooked hot dogs on it once because it was immaculate inside.
We’ve probably used it more on our patio than our ancient bigger retro cooker.
Here’s some Huli-Huli chicken that we grilled up.
I also made this recipe (from the June Eating Well magazine). I’ve got no photos but it was simple and delicious and the salad is a keeper on it’s own. I had to share the recipe.
Grilled Steak with Tomato Salad
Use a flank steak or a flat iron steak for this recipe.
Ingredients
- 1 pint cherry tomatoes, halved
- 1/2 c. chopped fresh cilantro
- 1/3 c. extra-virgin olive oil
- 1 large jalapeno, seeded and sliced
- 2 t. finely chopped garlic
- 1/2 t. salt, divided
- 1 lb. steak (flank is called for)
- 1/2 t. ground pepper (I used more.)
Instructions
- Preheat grill to medium-high.
- Combine tomatoes, cilantro, oil, jalapeno, garlic and 1/4 t. salt in a medium bowl. Toss and set aside.
- Season steak with salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125 F. for medium-rare, 3-5 minutes per side.
- Transfer steak to cutting board and thinly slice across the grain. (Let steak rest for five minutes before cutting.) Divide the slices among four plates. Top with tomato salad. Serve.
Yield: 4
Prep Time: 10 mins.
Cook time: 10 mins.
Total time: 20 mins.
Really, this tomato salad was delicious. Make it even if you don’t have grilled steak. I used cilantro from the herb bed. It has recently gone to seed but at one time it was totally obscuring St. Fiacre. 
But, there are always those little seeds, so I know I will have more cilantro popping up soon.
My sister inspired me to make my own yogurt. Who knew it was so easy with an IP? 
These are the instructions she sent. Luckily, I am used to her handwriting. 🙂
Here it is with some homemade granola. (This is my daily breakfast.)
I recently harvested my garlic. (I have about three different beds and then it pops up in various flowerbeds as well.)
I plan on making some Thai dipping sauce and garlic confit. I am on the lookout for other garlic preserving methods so if you know of any, please let me know!
Besides the garlic, I also have been harvesting a bit of zucchini. This is my biggest one yet along with my first tomato. (So excited!)
I also received a new cookbook to review for TLC. You can read the review here. 
I hope everyone is safe and well and that August brings us good news about school openings and other back-to-normal events. (I’m hopeful but realistically realize that things may not ever be “normal.”)
This was a total hodgepodge of items this month. It will be August before we know it. I can’t believe it. Please check out how everyone else is faring over at Sherry’s Pickings. Sherry hosts “In My Kitchen” every month. Check it out.
