{"id":2471,"date":"2011-09-22T18:43:10","date_gmt":"2011-09-22T18:43:10","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2471"},"modified":"2011-09-22T18:43:10","modified_gmt":"2011-09-22T18:43:10","slug":"end-of-summer-grilling","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=2471","title":{"rendered":"End of Summer Grilling"},"content":{"rendered":"

Let’s face it. The tail end of summertime is upon us and the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors; enjoy these last few days sunshine.<\/p>\n

<\/strong><\/p>\n

A great steak salad is the perfect, quick and easy weeknight meal; a delicious Washington Flat Iron Steak with hot off the grill, sweet onions and rich blue cheese atop a bed of crisp salad greens gets a tasty meal to the table in no time flat. Pair this up with a great glass of Washington wine, like Goose Ridge Winery<\/a>\u2019s StoneCap Merlot, to jazz dinner up.<\/p>\n

And don\u2019t turn off the grill just because dinner is done \u2013 desserts are that much sweeter when you add a little heat! Pineapples, pears\u2026 lots of fruit can benefit from a nice set of grill marks! Local, last of the season peaches lightly grilled, make a warm, decadent topping for angel food cake with a dollop of fresh whipped cream sweetened with a touch of local honey.<\/p>\n

Bananas are especially d\u2019lish prepared this way \u2013 skewer and grill until they\u2019re nice and caramely, then serve over a couple of scoops of toasted coconut ice cream (dulce de leche is great too!) and drizzle with salted caramel for the perfect sweet treat!<\/p>\n

So if you\u2019re looking for something still-summery to serve up, keep the grill hot for just a few more days and grill up some back yard fun … accompanied by a glass of StoneCap wine! Cheers! \u2013 Kathy<\/p>\n

To purchase StoneCap wines, visit StoneCap Wines<\/a> or a well-stocked grocery store.<\/p>\n

Grilled Washington Flat Iron Steak Salad with Sweet Onions & Blue Cheese<\/strong>
\nMakes 4 \u2013 6 servings<\/p>\n

1 1\/2 lb flat iron steak
\n2 large sweet onions, sliced 1\u2033 thick
\nolive oil
\nsalt & pepper<\/p>\n

6 cups mixed greens
\n3 cups (about 1 small head) cut romaine lettuce
\n1 cup assorted cherry or grape tomatoes, halved
\n3\/4 cup crumbled blue cheese<\/p>\n

Balsamic Herb Vinaigrette
\n1 1\/2 tsp Dijon mustard
\n1 1\/2 tsp finely minced garlic
\n1\/2 tsp sugar
\n1\/2 tsp salt
\n4 Tbsp balsamic vinegar
\n1\/2 cup extra-virgin olive oil
\n1 Tbsp chopped fresh basil
\n1 1\/2 tsp minced fresh thyme<\/p>\n

Make the vinaigrette first: In a small bowl mix together the mustard, garlic, sugar, salt and vinegar. Gradually whisk in the olive oil, then stir in the herbs. Refrigerate until needed.<\/p>\n

To grill the meat: Preheat a grill to high.<\/p>\n

Drizzle the steak and onions with a little olive oil and season with salt and pepper. Grill the steak to desired doneness. Remove to a plate to rest. Meanwhile, grill the onions till tender and nicely grill marked.<\/p>\n

To make and serve the salad: In a large bowl, toss the greens with 1\/2 cup of the vinaigrette and place on a platter or divide between individual plates. Scatter with the tomatoes and grilled onions. Slice the steak thinly on a bias against the grain of the meat. Lay the steak slices over the salad, drizzle with the remaining dressing and scatter with blue cheese.<\/p>\n

Recipe \u00a92011 by Kathy Casey Food Studios\u00ae<\/sup><\/p>\n

<\/strong><\/p>\n

<\/strong><\/p>\n

Grilled Banana Sundaes with Toasted Coconut Ice Cream and Salted Caramel Sauce<\/strong><\/p>\n

<\/strong><\/p>\n

Makes 4 servings<\/p>\n

4 bamboo chopsticks or 10-inch bamboo skewers
\n2\u00a0large ripe but firm bananas
\nvegetable oil, as needed
\n1\u00a0pint coconut ice cream
\n1\/2 cup high quality purchased caramel sauce mixed with a big pinch of sea salt
\nsweetened whipped cream (optional)
\nsundae goodies and garnishes: chopped fresh pineapple, chopped toffee, edible flowers or toasted coconut<\/p>\n

Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.<\/p>\n

On a preheated, medium-high to high grill, cook bananas for about 10 – 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.<\/p>\n

Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauce, whipped cream, fruit, toffee and garnishes.<\/p>\n

Recipe \u00a92011 by Kathy Casey Food Studios\u00ae<\/sup><\/p>\n","protected":false},"excerpt":{"rendered":"

Let’s face it. The tail end of summertime is upon us and the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors; enjoy these last few days sunshine. A great steak salad is the perfect, quick and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[4328,4329,4330,1452,4321,1278,4189,4331,4332,1182,1819,1106,4333,4334,313,1186,4335,608,1071,4336,3409,1987,4337,2742,1036,1273,11862,17,945,1067,991,3133,2137,4338,4339,28,1150,291,4340,1912,4322,1174,4341,4342,1039,4343,4323,4324,2193,1191,909,2432,1353,2330,4344,293,282,11865,952,1116,3454,1924,11868,4325,4345,741,1538,1046,646,1120,1121,1862,1122,1031,4346,11857,11859,1177,1178,1014,4347,142,4348,11861,466,1812,4349,4350,1198,1090,4351,1199,4352,4326,662,1129,1203,546,3799,4353,4354,2772,1335,1874,861,4355,4356,2773,682,2774,1491,381,1005,4327,4357,1206,2652,1133,1000],"class_list":["post-2471","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-angel","tag-angel-food","tag-angel-food-cake","tag-balsamic","tag-balsamic-herb-vinaigrette","tag-balsamic-vinegar","tag-bamboo","tag-bamboo-chopsticks","tag-bamboo-skewers","tag-banana","tag-bananas","tag-basil","tag-bleu-cheese","tag-blue-cheese","tag-cake","tag-caramel","tag-caramel-sauce","tag-cherry","tag-cherry-tomatoes","tag-chopped-toffee","tag-chopsticks","tag-coconut","tag-coconut-ice-cream","tag-cream","tag-crisp","tag-dlish","tag-dessert","tag-desserts","tag-dijon-mustard","tag-dinner","tag-edible-flowers","tag-extra-virgin-olive-oil","tag-flat","tag-flat-iron","tag-food","tag-fresh","tag-garlic","tag-garnishes","tag-goodies","tag-goose-ridge-winery","tag-grape","tag-grape-tomatoes","tag-greens","tag-grill","tag-grill-marks","tag-grilled-banana-sundaes-with-toasted-coconut-ice-cream-and-salted-caramel-sauce","tag-grilled-washington-flat-iron-steak-salad-with-sweet-onions-blue-cheese","tag-heat","tag-herb","tag-honey","tag-hot","tag-ice","tag-ice-cream","tag-iron","tag-kathy-casey","tag-kathy-casey-food-studios","tag-komo-radio","tag-lettuce","tag-local","tag-local-honey","tag-meal","tag-meats","tag-merlot","tag-mixed-greens","tag-mustard","tag-onion","tag-onions","tag-peach","tag-peaches","tag-pear","tag-pears","tag-pepper","tag-pineapple","tag-pineapples","tag-recent","tag-recipes","tag-red","tag-red-wine","tag-rich","tag-romaine-lettuce","tag-salad","tag-salad-greens","tag-salads","tag-salt","tag-salted","tag-salted-caramel","tag-salted-caramel-sauce","tag-sauce","tag-sea-salt","tag-skewer","tag-skewers","tag-steak","tag-stonecap","tag-sugar","tag-summer","tag-sundae","tag-sweet","tag-sweet-onions","tag-sweetened-whipped-cream","tag-sweeter","tag-sweets","tag-table","tag-tasty","tag-thyme","tag-toasted-coconut","tag-toasted-coconut-ice-cream","tag-toffee","tag-tomato","tag-topping","tag-vegetable-oil","tag-vinaigrette","tag-washington","tag-washington-flat-iron-steak","tag-whipped","tag-whipped-cream","tag-white","tag-white-wine","tag-wine"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2471"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2471\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}