Barbecue and Blue

It's barbecue season. 


Hooray!


I can't get enough time in the yard, smelling the flowers, smelling food sizzling on the grill. One of my favorite springing into summer meals is a grilled steak. I know I probably shouldn't eat too much read meat, but a facialist once told me that red meat is essential to supple skin. 


Granted, I also know I can find anything on the Internet to support a theory, so I went searching and found this article about how to keep skin glowing: 


B vitamins help to release energy from food for skin metabolism and have a role in keeping skin moist and smooth. 

Best sources: Milk, oily fish, poultry, red meat, offal, eggs, bananas, soya beans, wholegrains, wheatgerm, peanut butter, fortified breakfast cereals. [Read more]

Don't you love the Internet?


So I have a steak now and again to make sure my skin is glowing.  


That said, for a balanced diet, I also need my calcium [Say cheese!] and greens [For this meal/recipe: asparagus and mushrooms on arugula, but I've included a Brussel sprouts and blue cheese recipe, too].

Have a great cookout.

STEAK DINNER

2   6 oz. to 8 oz. steaks, cooked to your liking - [I like mine rare but I didn't remember to take a picture of mine; my husband likes his steak charred]

1-2 teaspoons paprika

2-4 ounces Gorgonzola or blue cheese

ARGULA, ASPARAGUS AND GRILLED MUSHROOMS

2 cups arugula, rinsed
6-8 spears asparagus
6-8 grilled mushrooms
Olive oil
Balsamic vinegar


Baste asparagus and mushrooms with olive oil. Skewer and set on grill for 2 minutes; twist and grill 2 minutes more. Remove from heat and skewers. Slice the mushrooms. Serve the vegetables on top of the arugula. Drizzle with balsamic vinegar to taste.


In addition, if you'd like a side dish that is still "green," why not add Brussel sprouts? I know they're not everyone's favorite, probably because you had them as a kid and they weren't cooked properly. Brussel sprouts need to be tender. Cooking them in salted water makes the flavor stay inside. The smaller the Brussel sprout, the more tender, so choose wisely. I love them!

BRUSSEL SPROUTS AND BLUE

Ingredients:

12-16 Brussel sprouts

2 tablespoons leek tips, sliced

1 shallott, diced

2 tablespoons safflower oil

1 tablespoon white wine

2 ounces blue cheese, crumbled (* I used Irish Cashel Blue)

1 teaspoon salt

Directions:

Bring 2 cups of water to boil in saucepan. Add 1 teaspoon salt.

Trim off the ends of the Brussel sprouts, and boil the sprouts in boiling water for 4 minutes. Pour off the hot liquid, steam for another 4 minutes. Rinse and cool. Slice brussel sprouts in half. Set aside.

In a frying pan, heat the oil. Add the leeks tips and shallots. Add the white wine. Saute for about 2 minutes. Add the Brussel sprouts. Saute for about 5 minutes until the sprouts are browned and heated through.

Place on serving dish and sprinkle with blue cheese. {The cheese will melt.}

Here is a dessert recipe for your barbecue:

Cleo's Mocha Drops


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And if you need a good book to read while barbecuing, consider any of the new books coming out from my blog pals.

Wendy Watson's A Parfait Murder
Julie Hyzy's Grace Interrupted
Riley Adam's Finger Lickin' Dead

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BTW, just in case you want to order the second in A Cheese Shop Mystery series which came out May 3rd, click here: LOST AND FONDUE

If you'd like to read the first chapter, click here: SNEAK PEEK

If you'd like to see the book trailer, click here: BOOK TRAILER

And always smile and...say cheese.

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Last and yes, least, but for a bit of fun, a pal and I made a youtube movie for all those who "sell" anything. If you want to see a spoof of how to do what is called THE ELEVATOR PITCH, take a look...and leave a comment. CLICK THIS YOUTUBE LINK