SUMMERTIME BBQ – DR. SARAH KENT ND
I can’t take credit for this delightful spread. Instead I’ll be channelling the culinary prowess of my friend, Ms. Angel. She is ever eager to entertain and feed guests and I’ve had the pleasure of being on the receiving end of many of her delectable creations over the years. As summer signals friends, BBQ’s and good times, I bring to you this great meal as part of a complete holistic health portfolio.
- 1/3c white wine vinegar
- 1/2 cup of olive oil
- 2 cup basil
- dash of salt
blend until it becomes a sauce. keep in air tight container in fridge up to 1 week. Add to future pasta dishes.
TOMATO & CHEESE
- 3 tomatoes sliced (first, slice a bit off the bottom so it can stand by itself. Then slice horizontally into thirds.)
- block of havarti cheese, sliced into 6 X 1/2 inch thick slices
- olive oil
Stack tomatoes with a layer of cheese in between each layer, drizzle with a little olive oil. Cook on the BBQ for the same amount of time as the steaks, preferably on a higher rack. Flip carefully when flipping the steaks. Drizzle some more olive oil on top. When done, plate the tomatoes on a dollop of basil sauce.
- 1 small bag of new potatoes, cut into equal sizes (1/2 to 1/4)
- olive oil
- sat & pepper
Toss the cut potatoes in olive oil with salt and pepper, spread onto a cookie sheet and bake at 350F for 40min.
- 3 tenderloin steaks, rolled in Montreal steak sauce around the edges
BBQ to desired readiness. Here’s a link for an easy way to gauge readiness: http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/
*To effectively time this meal start with the potatoes. Once they are in the oven, make the basil sauce, prep the tomatoes & steaks and heat the BBQ. When there is 25min left for the potatoes start the tomatoes then steak.