A Summer Soiree

    I catered a lunch yesterday with a menu that I am so excited about!  It was such a beautiful representation of what you’d find at a Farmers Market in July – so fresh and delicious – I have to share. If you are not a big meat eater – I think salmon would substitute nicely for the skirt steak.

    Figs and Prosciutto over Ricotta, Drizzled with Honey  
    (For the non pork eaters substitute chopped pistachios for prosciutto)

    Grilled Peaches with Toasted Walnuts, Pt Reyes Blue Cheese in a Balsamic Dressing
    Skirt Steak over Fresh Corn Polenta
    Sun Marinated Heirloom Tomato (soaked in a bowl of olive oil, balsamic, basil and garlic – Amazing and can go on anything! This is my summer staple)
    Fresh Chopped Salad of Summer Squash, Zucchini, Wax Bean and Haricot Vert Swith Lemon Zest, Basil, Pine Nuts and Fresh Grated Parmesan

    Dessert (not pictured)
    Short Cakes, Vanilla Ice Cream and Plum Compote

    Prep Ahead Tips:
    Day Before:
    prep, chop and blanch your summer veggies
    Steam corn for polenta
    Make your dressing and marinades
    Start Marinating your Tomatoes
    Chop nuts
    make Shortcakes for dessert

    Morning Of:
    Make crostini
    Grill the peaches
    Grill the Steak (only to rare – let rest for 10 minutes, then slice and divide on 2 small baking pans.  Reheat in the oven for your guests right before serving – this will finish the cooking too.  I divided the meat between 2 pans so that one batch would be brought up to med-rare and the other batch I left in the oven a bit longer to bring the meat up to med)
    Fill a large pot on the stove with broth and line up your polenta ingredients to throw in and make cooking/hosting as easy as possible (4 cups broth, 1 cup polenta. 1 cup parm, 2 cups fresh corn steamed and cut off ear)

    Skirt Steak Marinade:
    So good- I need to write this down so I don’t forget what I did
    Extra Virgin Olive Oil, Balsamic Vinegar, Brown Sugar, Chopped Garlic, Soy Sauce, Worcestershire Sauce


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