Tis the Season!

Greetings again!

Here are 3 tid recipes that may add a bit of 'splash and dash' to enjoying summer / barbecues.

Recipe One!

"Steak with Tomato Salsa & Chevre"

6 steaks (6 oz or 180 grams) each
4 tomatoes (preferably different colours)
1/2 small red onion
1/2 cup shredded fresh Basil or chopped parsley
1 TBSP each olive oil & red wine vinegar
pinch of granulated sugar
1/2 of 130 gram package goat cheese (or use Blue Cheese instead - that sounds delicious to me!)

Steaks at room temperature
Oil, grill and heat barbecue
Lightly rub steaks with oil and place on grill
Barbecue uncovered for 4 to 6 minutes per side for medium rare; if the steaks are 1 inch thick.
Meanwhile slice tomatoes into thin wedges or rounds. Slice onion into very thin rounds, then separate into rings. Shred Basil (combine all in a medium bowl). Drizzle with oil & vinegar, then sprinkle with pinches of sugar, salt, & pepper. Stir to coat. Taste & add more vinegar, if needed.
Remove steaks to plates. Sprinkle both sides with salt & pepper. Let stand 5 minutes, then top each with a round of goat cheese (or Blue Cheese). Spoon the tomato salsa alongside.

Recipe Two!

"Left overs"

Cube left over potatoes (from last night's dinner). Moisten with a flavourful vinagrette or creamy salad dressing; spiked with Dijon & generous sprinkles of Italian seasonings. Then add slices of leftover barbecued steak or chicken. Consider tossing in shredded fresh Basil, snipped chives, chopped olives, and diced sweet or hot peppers.

Recipe Three!

"Barbecued Eggplant Parmesan"

1 large eggplant
2 TBSPs vegetable or olive oil
1 tsp Italian seasoning
1/4 tsp salt & freshly round pepper
4 ripe but firm tomatoes
1 cup coarsely grated Asiago or Swiss Cheese
1/2 cup grated Parmesan
1/2 cup shredded Basil

Oil, Grill, and heat barbecue to medium oven.
Thickly slice unpeeled eggplant lengthwise. Brush both sides with oil, then sprinkle with seasonings, salt & pepper. Place on grill. Cover and barbecue until grill marks form on one side, about 5 minutes.
Meanwhile, cut tomatoes into thick slices, and brush with oil. Place on grill with eggplant, after it has cooked 5 minutes. Then turn eggplant and continue barbecuing both, until tomatoes are warm and eggplant is tender; 5 to 8 more minutes. Turn occasionally, keeping an eye on tomatoes, as they cook quickly. Remove each to a baking sheet as soon as it is done. Meanwhile, prepare remaining ingredients.
To layer, place a piece of eggplant on each dinner plate. Top with a couple of tomatoe slices. Sprinkle with a quarter of the cheese, and Basil. Complete layering, finishing with Basil. (Can also add a dash of Tabasco, if you wish).

These tidbitz recipes sound so 'scrummy'; as wonderful 'summery' dishes for the barbecue! I like the 'International Italian' touch, as well as the options to substitute meat, veggies, whatever you have in your larder. Also, if you have a thriving garden producing a fresh bittidz of herbs and veggies; ie Sweet Basil, parsley, eggplants, tomatoes, what an extra special treat to savour!

Hope you enjoy! I am looking forward to barbecuing / cooking these delectable, easy, healthy, and economical recipes! The above photo image, is very similar to our bittid barbecue. Ours is not 'fancy'; however, as long as it does the job! Methinks, 'Keeping Things Simple' is a good tidbit!

Peace and God Bless.