Grilled NY strip steaks, corn on the cob and citrus-cucumber and cilantro salad

Tonight’s meal was exceptional and and highly over due. After all of the burgers, brats and hot dogs at BBQ’s this summer, we felt it was necessary to enjoy some steaks.

To start we lightly oiled our strip steaks with vegetable oil and then seasoned it generously with kosher salt, freshly cracked pepper and granulated garlic. Cooking steaks works best after the meat has set out for an hour or so. Doing this ensures that the mean will cook more evenly. Cook the steaks on the grill over indirect heat for 5-7 min per side (depending on how hot your grill is) for medium steak. After cooking, let the steaks rest for 10 minutes before serving to lock in the juices!
Next, we trimmed the wispy ends of the corn cobs and soaked each ear in water for 1/2 hour. If you dry grill the corn, it burns, soaking the ears helps to prevent this from happening. Don’t worry if the corn shucks blacken a bit, the corn is safe inside. Grill the corn for 10-12 minutes per side over direct heat. Pinch the ear for doneness- it should be soft but not mushy. To serve, pull the husks back (careful it’s HOT) and use them as your eating handle. Rub down with butter and sprinkle with Kosher salt.
The citrus-cucumber and cilantro salad was a nice hodge podge of some left over fresh veggies/ herbs from the farmer’s market and our pizza night. First, slice 2 medium cucumbers into 1/8″ slices and then cut in half to make half moons. Toss in a bowl with 1 teaspoon Kosher salt to pull out some of the water from the cucumbers (this will make your salad less watery and more delish)for at least 15 minutes. Next, rinse them with cold water really well, and drain/dry to get all excess moisture off, put them all back in the bowl. Then you can add to the bowl 1/4 cup chopped cilantro, 1/4 cup thinly sliced red onion, 1 teaspoon EVOO, 1 teaspoon White Wine Vinegar, 2 tablespoons fresh lime juice, a pinch of salt, a grind of pepper, and you’ve got a salad!

Pizza Night

Our first posting starts off with our favorite food- Pizzas! These aren’t just any pizzas either- they are delicious home made pizzas using Chris Forberg’s awesome dough recipe. Making the dough is very simple and is the best way to go for the best pizza. We like to make super thin crust that has a nice crispness to it. So to begin, we make a simple starter dough with warm water, yeast and flour (bread flour makes a crispier crust), then we add more flour and some melted butter water mixture to the bowl and beat it with the dough hook really really well. Kitchen Aid mixers are the greatest thing ever! We let it rise with a wet towel over it and punched it down every half hour or so for 6 hours. All of our fresh ingredients came from our Pilsen farmers market as well as Pete’s fresh market. We had baby bella mushrooms, fresh from our garden basil, tomato, Kalamata olives, green and red onions, Italian sausage, green peppers, banana peppers, cilantro and a mix of parmesan and mozzarella cheeses ( the more the merrier here). Each pizza was hand made by yours truly and we documented them all for you to take a peek, don’t be too jealous though… they were yummy! Ok, go ahead and be jealous. Enjoy!