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Buns of Steer and Other Manly Delights

VEGETARIANS TAKE FLIGHT! WHEN IT COMES TO SUMMER GRILLING, WE WANT 
steak, and we want it medium rare, please. Grilling means no fuss, less fat, great flavor, and plenty of fun. Besides, men seem to like it. Cooking food over a fire is a time–honored way to bond with others. So pour a long, cool drink and try one of our favorite summer meals. Our menu features mouth–watering grilled beef filet steaks served up with colorful summer vegetables and a delectable ice cream treat. Make sure you invite plenty of friends over to relax and enjoy the evening with you. This meal is a delightful indulgence because it’s painless to shop for, easy to prepare, and simple to cook. It could very well become a favorite of yours.

Grilled Asparagus with Feta Cheese
Grilled Beef Filets Steaks with Garlic Paste
Grill–Roasted Corn on the Cob
Fresh Tomato, Mozzarella and Red Onion Salad
Easy Coleslaw
Gluten–Free Ice Cream Sandwiches
Iced Decaffeinated Coffee

Start the evening with a simple appetizer you can prepare on the grill, wineglass in hand. Fresh asparagus is delicious cooked over smoky coals and then topped with tangy feta cheese. Try one of the newer–flavored fetas, and you'll be surprised at how such a simple dish can have such complex flavors. Cook the onions for the tomato and mozzarella salad after the first course, and then start the corn. Get a friend to tie back the husks and roll them in butter while you grill the beef. Our filet steaks cook up fast so the main course will be ready in no time. Make the coleslaw an hour before serving time. Simply open up a bag of ready–cut coleslaw mix and toss it with a creamy poppy seed dressing. It's easy, delicious, and cleans up quickly.

When it’s time for dessert, bring out your homemade ice cream sandwiches and watch the smiles. Bake the chocolate cookies ahead of time and put together the “sandwiches” by adding favorite ice creams. Or, let your guests make their own creations at the table. Pour some iced, decaffeinated coffee along with a little Kahlua and sit back to savor the rest of the evening.

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GRILLED ASPARAGUS with FETA CHEESE

Serves 10

4 pounds medium asparagus, trimmed
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup feta cheese, crumbled (you can use plain or flavored feta)

1. Preheat grill to 425°F. Spray with olive oil.
2. Toss asparagus with oil, salt, and pepper. Place on grill, perpendicular to grates, in a single layer. Roast, turning every 3 minutes, until asparagus is just tender when pierced with a fork, about 10 minutes.
3. Serve asparagus sprinkled with cheese.

©2004 by Claudia Pillow and Annalise Roberts

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GRILLED BEEF FILET STEAKS with GARLIC PASTE

Serves 10

5 pounds filet of beef tenderloin, trimmed
(allow ½ pound per person of uncooked, trimmed beef)
3 tablespoons coarse sea salt
1 tablespoon coarsely cracked peppercorns

Marinade Paste

1. Cut tenderloins into 2 inch steaks and place in large shallow dish.
2. Combine paste ingredients and spread 1 tablespoon over each steak.
3. Marinate overnight (or at least 2 hours) in refrigerator.
4. Remove from refrigerator and place the underside of one steak on top of a steak covered with the garlic paste. Move steak around so it becomes slightly coated with the paste. Return underside up to pan. Repeat until all steaks are coated on both sides.
5. Combine salt and peppercorns in a small bowl. Sprinkle 1 teaspoon onto each steak. Pat mixture into steak filet.
6. Bring meat to room temperature. Prepare and preheat grill to 450°F.
7. Grill steaks 5 minutes on each side (for medium–rare). Serve warm.

©2004 by Claudia Pillow and Annalise Roberts

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GRILL–ROASTED CORN on the COB

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Dry heat and smoky flavors make grilled corn a perfect sweet vegetable companion to grilled beef

Serves 10

10 ears fresh corn on the cob
1 stick butter
Coarse sea salt and freshly ground pepper to taste

1. Preheat grill to 400°F.
2. Pick ears of corn that are fresh, young and tender, and still in the husks. Remove all but the last 3 or 4 husks from each ear of corn. Place on grill for about 4 minutes per side. Turn several times while grilling to expose all sides of the corn to heat. Cook 12–16 minutes.
3. After cooking, remove corn silk. Then pull back husks and tie them back with a strip of husk to make a handle. Corn should be firm with a nice golden, roasted color.
4. Roll on butter and season with salt and pepper to taste.

©2004 by Claudia Pillow and Annalise Roberts

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FRESH TOMATO, MOZZARELLA,
And RED ONION SALAD

Serves 10

3 large red onions
4 fresh tomatoes, sliced ¼ inch thick
20 slices fresh mozzarella cheese, ¼ inch thick
2 tablespoons fresh chopped basil
½ teaspoon coarse sea salt
½ teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
Balsamic vinegar to taste

1. Preheat grill to 425°F. Spray with olive oil.
2. Cut onions in slices of about ½ inch. Arrange slices on grill and roast for 5 minutes, or until the skins begin to char. Remove from grill and set aside to cool.
3. Arrange tomato, cheese, and onion slices on a serving platter. Sprinkle with basil and season with salt and pepper.
4. Drizzle with olive oil and vinegar; serve immediately.

©2004 by Claudia Pillow and Annalise Roberts

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Food Philosopher’s™ Gluten–Free

ICE CREAM SANDWICHES

Approximately 12 filled sandwiches

¾ cup sweet butter
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1½ cups brown rice flour mix*
½ cup sweet rice flour*
½ cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon xanthan gum
Baking spray to grease cookie sheets

Filling

1. Preheat oven to 350°F. Lightly grease cookie sheet with baking spray.
2. Beat butter and sugar at medium speed in large bowl of electric mixer until well–blended. Add egg and vanilla and beat well.
3. Add flours, baking cocoa, baking powder, baking soda, salt, and xanthan gum, and mix until a soft dough is formed.
4. To shape into a rectangular solid (for traditional shaped ice cream sandwiches), drop dough in a mound on large sheet of plastic wrap. Fold the plastic over the dough and shape into a long log 2½” high by 2½” wide by 6” long using plastic to flatten ends. Try to smooth dough with your fingers. Refrigerate roll until well–chilled. Unbaked dough can be kept in refrigerator for up to three days or frozen for up to two months. To freeze, wrap plastic–wrapped log of dough in foil.
5. Using a thin, sharp knife, slice chilled dough into ¼ inch slices and place onto lightly greased cookie sheet 1 inch apart. Bake in center of oven for about 11–12 minutes until cooked through. (Cook 1–2 minutes extra for a crisper cookie). Cool slightly on cookie sheet and transfer to wire rack to cool completely.
6. Cut ice cream into squares 1” to 1½” thick. Place ice cream on one side of a cookie and cover with another cookie. Wrap each sandwich in plastic wrap and store in airtight container in freezer. Cookies and ice cream can also be kept separately and put together just before serving.

Cook’s note:
For round ice cream sandwiches, mound dough on plastic wrap, fold the plastic over the dough, and shape it into a round log 3” diameter by 6” long. Spoon ice cream onto one side of a cookie and cover with another cookie.

The edges of each ice cream sandwich can be dipped into tiny chocolate morsels, M&Ms, or other crushed candies for an extra added treat!

*see "Gluten–Free Flour Mixes" in our Recipe Archive
** Available in natural food stores or online from Authentic Foods (see "Gluten–Free Flour Mixes" in our Recipe Archive) or other vendors.

©2004 by Claudia Pillow and Annalise Roberts

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