Labor Day Meal

Well Labor Day is this coming weekend and here is a meal that is made with Red, White and Blue.

  • For the Red – a nice London Broil cooked to medium rare, just seasoned with salt & pepper. A common cut of meat we cook around my house.
  • For the White – a few large sweet onions cut into rounds, brushed with olive oil, and salt & pepper.
    • After charring on the grill they were placed in a bowl with 3 Tbsp of butter and  1 Tbsp of dried thyme then covered with some plastic wrap for 10 minutes so they would steam a little and become soft.p

Grilled onions

  • For the Blue  – Par boil the Blue potatoes and them shock them in cold water. Next out to the garden to get some rosemary and garlic and a baby onion chop the garlic and onion place in a bowl drizzle with some good olive oil add some salt & pepper. I have an iron grille plate that I heated medium hot on the grill place the potatoes on it cut side down for about 7 minutes then flip over for a few more. You can see that I was cooking the potatoes at the same time as the onions.

Red, Purple and White Potatoes

Cut Potatoes

Cut Potatoes

rosemary and garlic

 

 

rosemary, garlic

mixed potatoes

7 13 13 pics 049

7 13 13 pics 047

  • Cut the steak, unwrap the onions, and put the potatoes on the plate and enjoy.

Done Plates1

Done Plates2

Foccacia Breakfast Sandwich

I love my wife’s focaccia bread. I will caramelize onions and take rosemary from our garden, mix with some olive oil and place on top of the bread before it bakes.

Since there is always leftovers, I am always looking for ways to use her bread with future meals.

Caramelized onion and rosemary focaccia bread with egg and cheese.

Caramelized onion and rosemary focaccia bread with egg and cheese.

1. Slice the focaccia bread in half and placed in a buttered fry pan to warm up and toast.

2. Fried an egg and placed some cheddar cheese on top to melt.

3. Placed egg and cheese between bread and it is ready to eat.