THE VILLAGE VOICE

"In summer, the song sings itself." ~ William Carlos Williams ~ IVY GERANIUM on DECK __________________ GRILLED HERB STEAK ~ Perfect for guests on a lazy evening ___________ 2 (4-5 lb.) 2-inch thick sirloin steaks Marinade: 1 cup dry red wine 1/4 cup extra-virgin olive oil 1 minced large sweet onion 1/2 cup chopped fresh parsley 2 minced garlic cloves 1 Tbsp. chopped tarragon (1 tsp. dried) 1 Tbsp. chopped thyme (1 tsp. dried) 1 Tbsp. chopped rosemary (1 tsp. dried) freshly ground pepper to taste Combine all ingredients for marinade in large heavyweight plastic bag. Seal and marinate for several hours or overnight, rotating often. Prepare grill. Let meat come to room temperature in marinade. Remove and grill to desired taste (preferably rare-medium rare) basting often with marinade. Let rest for 10-15 minutes before slicing diagonally into thin slices. (8-12 servings) 'WA-GI- DAA -KING' at HUBBARD LAKE ________________ 'GREEN' GREEN GODDESS SALAD ~ Better ...

"Father! - to God himself we cannot give a holier name." ~William Wordsworth ~ Dearest Father GRILLED HERBED PEPPER STRIP STEAKS 4 (8-10 oz) beef New York strip or ribeye steaks 1 Tbsp. fresh thyme 1 Tbsp. fresh rosemary 1 Tbsp. fresh marjoram 1 Tbsp. freshly ground pepper 1 Tbsp. minced garlic 1/4 - 1/2 cup extra-virgin olive oil 1/2 cup red wine 1 Tbsp. soy sauce 2 Tbsp. dry mustard juice of 1 lemon and zest splash Tabasco sauce Combine fresh herbs, garlic and pepper. Sprinkle over massage into steaks. Combine olive oil, wine, soy sauce, dry mustard, lemon juice, zest, and Tabasco. Pour over steaks and marinate at least 4 hours. Remove steaks from marinade (reserve) and grill to personal taste. While steaks are cooking, reduce marinade. Allow steak to rest and serve sauce over steaks. (If desired, top with crumbled Gorgonzola) Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve ______________________ VIDALIA ONION PIE ~ Adapted from treasured 1992 issue...

~ Early August garden ______________ GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER ~ Delicious bistro-style steak known as ' onglet ' adapted from PEDALING THROUGH PROVENCE COOKBOOK * 2 lbs. skirt steak (or flank steak) 3 Tbsp. extra-virgin olive oil 2 Tbsp. herbs de Provence 1 Tbsp. finely chopped rosemary sea salt and freshly cracked pepper to taste Anchovy-Olive Butter 8 Tbsp. room temperature unsalted butter 8 drained and coarsely chopped anchovy fillets 1/4 cup pitted and coarsely chopped imported black olives 1 1/2 tsp. fresh thyme blossoms (in bloom) or finely chopped leaves Prepare grill. Place steak on platter and rub on both sides with olive oil. Sprinkle evenly on both sides with herbes of Provence, rosemary, salt & pepper. Let stand 10-15 minutes. Meanwhile, prepare anchovy-olive butter. Place butter in small bowl. Add anchovies and mash with fork. Blend in olives and thyme. Grill steak roughly 3-4 minutes per side for fare to medium-rare. Divide steak into f...

~ A nother pretty face ' Sunray ' ( Lilium ) "In June and July, just when the sun would have its day without a border, out come these bright yellow mimics, faces jubilantly upturned, eight to twenty to a 2-foot stem. A very few dark spots mark the center of the flower, and its petal edges have a random curl. ' Sunray ' produces numerous secondary buds, which extend its blooming season considerably." A BOOK of LILIES (Mark Smith) _________________________________ GRILLED FLANK STEAK with MORAN SAUCE ~ Steak, one of the ultimate staples for summer, comes flavorful and succulent when prepared properly. This 40 year old recipe will fill the bill for fun summer dining. * 1 1/2 lb. flank steak 1/2 cup chopped red or sweet onion 4 cloves minced garlic 1/3 cup red wine 1/4 cup soy sauce 1 Tbsp. brown sugar 1 tsp. Worcestershire sauce 1 tsp. fresh minced ginger (1/2 tsp. ground) 1 Tbsp. extra-virgin olive oil 1/2 tsp. freshly ground black pepper Combine onions, g...