Barbeque Menu

Appetizer
Corn Cherry Tomato, Arugula and Blue Cheese Salad
Wine Suggestion: Pino Grigio

Main Course
Marinated Flank Steak with Horse Radish Sauce
Roasted Potatoes and Onions
Garlic Bread
Wine Suggestion: Cabernet Sauvignon

Dessert
Red White and Blueberry Tart
Wine Suggestion: Champagne

Corn Cherry Tomato, Arugula and Blue Cheese Salad

Combine first 5 ingriedients in bowl. place vinegar in small bowl, gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese, pour dressing over pour dressing over salad and toss to coat. Garnish with remaining1/4 cup of cheese can be prepared 4 hours ahead cover and refrigerate.

Marinated Flank Steak

Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally. Prepare barbecue( high heat). Drain steak. Poor marinade into small saucepan and boil 1 minute.Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes 9Can be prepared up to 2 hrs ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature. Steak can be served in natural juices or with a horse radish sauce. 6 Servings

Horse Radish Sauce

Mix first 3 ingriedients in small bowl. season with generous amout of pepper. Can be prepared 1 day ahead. Cover and refrigerate.

Back to the Top

Roasted Potatoes and Onions

Preheat oven to 400 degrees. Split potatoes in half lengthwise and cut the onions in half crosswise. Pour oil on an aluminum jelly roll pan.Sprinkle the salt over the potatoes and onions, place them cut side down on in one layer on the oiled pan. Place the pan on the bottom rack of oven. Bake for 40 minutes until the potatoes and onions are tender when pierced with a fork, lightly browned on top , and dark brown on the underside. Set the potatoes and onions aside to rest for 10 minutes, lift with a spatula and serve.

Garlic Bread

1 large loaf of fresh, sweet French bread
1/2 cup butter
3 cloves of minced garlic
1/3 cup chopped parsley
salt & pepper

Melt butter and add garlic. Cut loaf of bread in half lengthwise. Spread butter and garlic mixture. Sprinkle parsley and salt and pepper to taste. Broil for approximately 3-4 minutes.

Back to the Top

Red White and Blueberry Tart

Butter Crust

1 cup all purpose flour
1/2 cup butter or margarine
2 tablespoons powdered sugar

Place all ingriedents i n a mixing bowl. mix until crumbly. You can use a cusinart also. pat into an 11 inch fluted pan with removable bottom.Press evenly over bottom and sides. Place in freezer 5 minutes to firm up. Bake in a 425 oven for 8 minutes or until golden brown. Let cool on rack.

Filling

4 ounces cream cheese
1/2 cup powdered sugar
1 cup heavy cream
1 tsp vanilla
1/2 tsp almond extract
Blueberries, raspberries or strawberries Apricot jam (optional)

Beat creamcheese and sugar until light and fluffy. Add cream and beat with a wire whip or electric mixer until thick and fluffly. Mix in vanilla and almond extract. Spread over cooled crust. Arrange berries in decorative red and blue circle design. If you are really artistic do a flag etc. Press jam through a seive and heat , brush on berries to give a shine if so desired. If more white is desired you can alway put a dollup of whipped cream on top.

Back to the Top