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| Chef Steve |
The weather is just right in Texas for back yard cooking. We love to cook on Sundays in our back yard. I was thumbing through an Italian Cook Book and started with the meat then added corn. When Steve came home he added asparagus, butternut squash and for the starch, we added potato's cooked on skews cooked Italian style. Wow! Every thing turned out fantastic! The only lesson we learned is not to do more than two or three new recipes at a time. We enjoyed eating our meal the Italian way. We started with the appetizer which was bruschetta; our second course (primo) was grilled corn that you had to dip in an olive oil mix and roll in a fontino cheese, sprinkle with pepper flakes and a little bit of fresh mint. The asparagus was wrapped in bacon and, after grilling, it was immersed in a tangy orange sauce. The third course was a beef tender loin that was stuffed with cheeses, bread crumbs olive oil and..... Oh so good! After all of this we thought we would have a light dessert: Fresh fruit marinated in lemonchello with a yogurt sauce.
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| medium rare please |
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