The Recipe For A Healthy Labor Day Bar-B-Que

If you have invited guests over for a Bar-B-Que, the menu below is sure to be a hit, the recipes are tops, and feature the best of Summer Organic produce, and Prime grass fed meat, as follows:

A Drink to Start

Use a Spanish sparkling wine for a festive Sangria recipe

Prep time 20 mins

Combine diced fruit, sliced oranges, brandy, liqueur, grape juice, and mint in large pitcher.
Chill at least 1 hr.
Can be made 3 hrs ahead. Cover; keep chilled.
Pour wine over fruit mixture. Stir to blend. Ladle sangria into glasses.

To Eat

This a 2-person steak with a blue cheese butter and crispy onion rings. Note: The steaks should marinate overnight, but 3 hrs works well too.

Ingredients

Serves 4

The Steaks

2 1-lb grass fed Prime rib-eye steaks (each about 1 to 1 1/4 ins thick)
Coarse pink Himalayan salt
Sprinkle steaks on both sides with coarse pink Himalayan salt and freshly ground black Java pepper. Place on a plate; cover and chill overnight is best but 3 hrs works.
Grill to suit (I like steak Black & Blue)
Prepare Bar-B-Que (medium to high heat). Doneness, 2.5 to 3.5 mins rare, 4 to 5 mins per side for medium-rare.
Transfer steaks to cutting board; let rest 5 mins.
Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.

Blue Cheese Butter

3 tablespoons unsalted butter, room temperature
3 tablespoons crumbled American blue cheese, room temperature
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons freshly cracked whole Java black pepper

Using fork, mix all ingredients in small bowl. Season with freshly ground Java black pepper. Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hr before using.

Walla Walla Onion Rings

1 cup cake flour
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking powder
1/2 cup beer
2 tablespoons vodka
Peanut oil for deep-frying
1 large (about 12 oz) Walla Walla onion or other sweet onion such as Vidalia or Maui, cut into 1/3-in-thick rounds, separated into rings

Preparation

Whisk flour, coarse salt, and baking powder in medium bowl. Add beer and vodka; whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.

Heirloom Tomato Salad

Heirloom season will soon be over, so make the most of it by purring together a simple salad of sliced Organic tomatoes. Dress them with EV olive oil and season them with salt and black pepper. That is all they need

Zinfandel: The robust Red wine stands up well to the strong meat, onion and cheese flavors

To Finish

Nothing says Summertime like Strawberry Gelato. Get the best you can buy or make your own (making your own takes about 3 hrs).

Ingredients

Servings: about 4 cups

3/4 cup sugar (Organic)
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
2 1/4 cups sliced hulled Organic Strawberries
2 tablespoons pomegranate juice

Preparation

Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.
Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice. Chill 3 hours. Process in ice cream maker according to manufacturer’s instructions.
Transfer to container.
Cover; freeze until firm, at least 3 hrs and up to 2 days.

Now, have a happy Labor Day Bar-B-Que.

Eat healthy, Be healthy, Live lively

Paul Ebeling

HeffX-LTN

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