Hello loyal readers, I'm back! Did you miss me?
I was on a much needed vacation on Martha's Vineyard. R and I rented a house and invited all our friends for a week of R&R. That means a whole lot of cookin' and eatin' (and napping, if you are R).
I decided that I would make breakfast and lunch everyday and people would be on their own for lunches.
Baked French Toast
Cream biscuits w/ ham steak and red eye gravy
Breakfast tacos w/ lobster
Baked eggs in ham crisps with spinach and cheese.
There were also copious amounts of bacon and sausage from my CSA. I really wanted Niman Ranch Bacon, but when I went to Russo's 3 hours before we left, they were out :(. I also made rosemary home fries on half the mornings.
We grilled something almost every night: seafood, veggies, fruits. I don't think I've ever had so many different kinds of seafood in a week's time.
Grilled swordfish and roasted salmon. Corn casserole w/ grilled eggplant and sauteed mushrooms. Grilled corn.
Grilled rib-eyes, rack of lamb, hamburgers, hot dogs, sweet Italian sausage w/ caramelized peppers and onions. I also had sticky rice and greens from my mom.
Lemon pasta with shrimp, sausage, and broccoli rabi. Roasted rosemary potatoes
Taco night – with a done of fixing and grilled steak and veggies.
Seared scallops on a bed of lettuce and edamame. Sauteed spinach and garlic. Parmesan cous-cous.
Grilled bluefish, halibut, pineapple, artichokes and corn. Roasted potatoes
Grilled rib-eyes, rack of lamb, sweet Italian sausage w/ caramelized peppers and onions. Garlic Mashed potatoes. Grilled zucchini. Roasted cauliflower.
Clambake – steamers, lobsters, boiled potatoes.
There was also a lot of dessert. I made buttermilk cookies, rice krispies treats, chocolate cake and brownies. We also had donut sundaes (more about that later) and banana splits.
I don't normally grill much; for whatever reason I think of it as a man-thing. I think it's because there's not much technique involved, and only one skill required – knowing when something is done. Not underdone and most certainly not overdone. It's a skill that can only be learned through experience; the ability to touch something (like a steak) and know by feel its doneness. As for prep, for most anything, oil (of your choice) and seasoning all that needs to be done.