Sunday Suppers: Star Spangled Savvy

Sunday Suppers.
Feature some Star Spangled Savvy for a memorable al fresco fete.
Celebrate All-American bounty with sophisticated presentation…and an All-American grill menu.
The Menu Shoppe has it covered…
great tips for great menus…
and good times with good company.
Tomato Orzo
Grilled Polenta with Corn and Parmesan
Grilled Spice-Rubbed Flank Steak
Grilled Peaches with Raspberries 
Hoping your July 4 menu is a sky-rocket success.
Half for small plate or appetizer servings.
Tomato Orzo
1 cup dried orzo
1 tablespoon olive oil
1 garlic clove, minced
1 small red onion, minced
1 red chile, minced
1 (14.5-ounce) can whole tomatoes
12 sun-dried tomatoes, minced
4 basil leaves, torn
1/4 teaspoon brown sugar
1/4 teaspoon sea salt
1/8 teaspoon pepper
6 kalamata olives, minced
1/4 cup minced parsley
4 large tomatoes
1/2 cup shredded part-skim mozzarella
Preheat oven to 375°. Cook orzo until al dente; set aside. Heat olive oil in a saucepan over medium heat. Sauté garlic 1 minute. Add onion and red chile; sauté 6 minutes. With clean hands, crush canned tomatoes; add to pan. Add minced sun-dried tomatoes, basil leaves, brown sugar, sea salt, and pepper to pan; bring to a simmer. Cook until most of liquid is cooked off (25-30 minutes). Add olives and parsley to pan; remove from heat. Add orzo to sauce, mixing well. Core tomatoes; stuff with orzo-and-sauce mixture. Top each tomato with 2 tablespoons mozzarella. Bake for 30-35 minutes.
Grilled Polenta with Corn and Parmesan
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup corn kernels
3 cups water, divided
1 teaspoon salt
1 cup stone-ground cornmeal
1/2 cup freshly grated Parmesan cheese
Additional olive oil
Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat. Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture. Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill).  Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.
The spice rub is all that’s needed…or add some whiskey butter
Grilled Spice-Rubbed Flank Steak
1 1/2 lb flank steak, trimmed
2 large garlic cloves
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Mash garlic and ginger to a paste with salt and spices using a mortar and pestle. Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours. Prepare grill for cooking.
Bring steak to room temperature (no longer than
1 hour). When fire is hot, grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes. Holding knife at a 45-degree angle, cut steak across the grain into thin slices.
NOTE:  Steak can be marinated up to two days, and also be grilled in a hot lightly oiled well-seasoned ridged grill pan.
Grilled Peaches with Raspberries
6 medium-size ripe but firm peaches, halved, pitted
2 1/4 cups (lightly packed) fresh raspberries
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
Puree 2 1/4 cups fresh raspberries along with
3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. 
Prepare barbecue.  Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.
NOTE: Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
If it’s on the menu… has it covered.
America’s leading source for restaurant menu covers.
This entry was posted in appetizer, barbecue, fruits, holiday, presentation, steaks, supper and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s