Espresso Glazed Rib-eye Steak:

Rib-eye was on sale! (Always a cause for celebration).  

For the Rub:

Ground Espresso Coffee, Crushed Chipotle Chili, Lemon Zest, Sugar, Kosher Salt, Pepper.

For the Glaze:

Shot of Espresso, Molasses, Melted Butter

Green Chimichurri Rubbed Corn-on-the-Cob:

For the Rub:

Lime Juice, Olive Oil, Kosher Salt, Dried Marjoram, Crushed Red Pepper, Flat Leaf Parsley

Both of these recipes were adapted from Schloss, Joachim, and Miksch’s Mastering the Grill.

Chicken Tapenade Sandwiches:

Grilled chicken breast topped with a mixed tomato caprese (red, yellow, and orange tomatoes, basil, oregano, garlic, olive oil, balsamic vinegar, parsley…) and feta cheese inside of a grilled focaccia.

Quick. Easy. Healthy.

This recipe was adapted from an article in Cooking Light.

Sangria:

Oranges, Raspberries, Strawberries, Triple Sec, Blackberry Merlot, Rose Champaign.

Pizza:

For the dough, I’ve found that Peter Reinhart’s delayed-fermentation technique delivers the best taste and consistency.  For the toppings, I like to keep it simple: a Margherita Pizza with Tomato and Fresh Basil, a classic Pepperoni Pizza, or a Vegetable medley, consisting of whatever fresh vegetables are in our backyard.

Homemade Ice Cream:

We’ve had a fresh vanilla bean hanging out in our cupboard for a couple months…

For the pizza dough, I used Peter Reinhart’s recipe, which is located in The Breadbaker’s Apprentice, and can also be found here.

This blog is to serve as a database for various recipes I have used in the past, and those I will be using in the future…A food diary of sorts.

Bon Apetit-