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IT'S ABOUT TIME (FIRST CROCUS) ~ GRILLED GORGONZOLA RIBEYES / ROASTED LEMON BROCCOLI

"Each flower is a soul opening out to nature."

~ Gerald De Nerval

~ It's about time!

(First welcome visitor in the garden)

_______________

GRILLED GORGONZOLA RIBEYE

~ Sixty degrees ... light the grill!

_________

4 10 oz. ribeye steaks or New York strips

1/2 cup extra-virgin olive oil

1/2 cup red wine

1 Tbsp. soy sauce

2 Tbsp. dry mustard

1 Tbsp. minced garlic

juice of 1 lemon

splash Tabasco sauce

1 Tbsp. chopped fresh rosemary (2 tsp. dried)

1/4 tsp. coarse salt

freshly ground pepper to taste

1/2 lb. crumbled Gorgonzola cheese

  • Combine olive oil, wine, soy sauce, dry mustard, garlic, lemon juice, Tabasco, rosemary, salt & pepper. Pour over steaks and marinate 4 hours.
  • Remove steaks from marinade (reserve) and grill to personal taste.
  • While steaks are cooking, reduce marinade. Serve over steaks, topped with crumbled Gorgonzola. (Allow steaks to rest a bit before serving)

Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve

_____________________

ROASTED LEMON BROCCOLI

~ You'll never steam broccoli again after tasting this!

________________

1 lb. broccoli florets

3 Tbsp. extra-virgin olive oil

garlic powder to taste

coarse salt & freshly ground pepper

juice & zest of fresh lemon

  • Preheat oven to 500-degrees.
  • Toss broccoli with oil, garlic powder, salt & cracked pepper. Arrange in single layer on baking sheet and roast, turning occasionally for 12-15 minutes or until tender.
  • Sprinkle with lemon juice and zest before serving. Adjust seasoning.


~ 'Lonely' Crocus

(the squirrels and chipmunks left me one)

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Comments

Jane O' said…
Do you eat like this all the time? It sounds fabulous.
I just read that it's Michigan Wine Month. Maybe a nice bottle of Pinot Grigio?
Sunday, April 06, 2008
joey said…
Actually, Jane Marie, this post was tonight's Sunday Night Supper along with roasted fingerling potatoes. It was easy after a LONG day cleaning beds, scrubbing furniture, fertilizing, and creating spring containers (and snapping a few photos). Tomorrow is salad night! Happy Michigan Spring :)

Thanks Nancy. Indeed they were delicious as I related to Jane Marie above. I had a fun day photographing, playing in the garden, and cooking.
Sunday, April 06, 2008
Anonymous said…
The recipes sound yummy. And my dogs are eating all my tulips. Little rascals.
Brenda
Monday, April 07, 2008
Ki said…
But they left you a very nice one! I love the speckles. Good grief I only have to battle squirrels - you have to contend with chipmunks too?
Monday, April 07, 2008
Ki said…
I just posted a comment but didn't get a owner approval confirmation so I guess it must have gone poof!

I previously wrote at least they left you one! And it is a very nice flower with speckles. I only have to fight squirrels here but you have to contend with those cute chipmunks too?
Monday, April 07, 2008
joey said…
Besides squirrels and chipmunks, rabbits devour my tasty bulbs, Brenda. I always plant plenty of parsley, inviting them to gorge and hopefully become 'soporific' and ignore other delectable morsels.

Hi Ki ...I chuckled taking that photo (very windy all day so not the best) and so thought of you (I almost included your name with the squirrels & chipmunks)! I do believe the speckles are remnants of fertilizer but, oh well, they do look like freckles!
Monday, April 07, 2008
Catherine said…
One beautiful lone crocus Joey! The deer eat my tulips, & the chipmunks haven't left me a crocus one this year! :( The roasted lemon broccoli sounds like another must try, I've never had roasted broccoli before..but you have tempted me! Neat garden clock photo! And I just used that quote in my last post! :D
Hug's,
bloggin sis~ for another wonderful post!
Cat
Wednesday, April 09, 2008
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