Taking Time For Summer

We are having a glorious summer. The rains have been very kind to us and as a result the prairie is vibrantly green, dotted with bouquets of wildflowers. It’s the kind of summer where you can’t get enough of the great outdoors. There is so much to do, so much to enjoy, leaving little time for writing a newsletter story and barely time to cook. That’s why this month’s story is short and this month’s recipe is for a simple summer meal!

 A couple of months ago I posted my first “Crock Pot” recipe, this is my second. Although you start and finish by searing shank steaks on grill, which gives the meat a nice smoky, sweet, char flavor, the braising process is done in a Crock Pot (which I set up outside to keep the house cool), allowing you time to enjoy your summer!

 If you are a gardener, most all of your other ingredients for this recipe should be ready to be harvested. If not the farmers markets are really starting to have a nice selection of fresh garden vegetables. Hope you are all having a wonderful summer. Cheers! Jill

After Summer Rains

Grilled Basil Shank Steaks with Pesto Pasta and Cucumber, Tomato Salad

Serves 4 (Active time: ½ hour)

Shank Ingredients:

4 Buffalo Shank Steaks, rinsed and patted dry and tied with butcher string (this helps to keep the shank form falling apart).

1 Tb. olive oil
1 tsp. salt
2 tsp. black pepper
4 cups organic apple cider
1 cup packed fresh basil leaves
*pasta, cooked el dente
Basil Pesto Ingredients:

2 cups packed fresh basil leaves
1 clove garlic (adjust to your liking)
2 tsp. black pepper
1 tsp. salt
¾ cup freshly grated Parmesan
¼ cup pine nuts (optional)
1 cup olive oil
Mix all ingredients together until well incorporated. Set aside until needed, refrigerate leftovers for later use.

Grilled Basil Shanks

Preparation:

1.)   Preheat grill to 500*.
2.)   Rub shank steaks with olive oil, and season with salt and pepper.
3.)   Mix apple cider with fresh basil leaves in blender and pour into Crock Pot on high setting.
4.)   Place shank steaks on hot grill and sear for two minutes with grill lid shut.
5.)   Turn shanks and brush grilled side with 1 Tb. each basil pesto.  Close grill lid and sear other side for 2 minutes.
6.)   Turn again, and brush newly grilled side with additional pesto. Close lid and grill for one minute. Turn and repeat.
7.)   Place grilled shank steaks into hot basil cider in Crock Pot and cover with lid. You will want to braise for 4 hours on medium to medium high heat. *Small bubbles should break the surface. Or set on low to medium heat and cook for 8 hours.
8.)   Turn steaks and allow to soak in juices if steaks for a few minutes if steaks were not fully covered in juices.
9.)   Remove shank steaks from juices and brush again with pesto and sear one minute each side on hot grill. *Optional.
10.) Toss warm pasta with ½ cup basil pesto and divide between plates. Top with shank steak and drizzle with additional pesto.
Accompany with garden fresh Cucumber Tomato Salad tossed with Sweet Basil Vinaigrette. The perfect taste of summer!

Sweet Basil Vinaigrette Ingredients:

1 cup packed fresh basil leaves
¼ cup sugar
1 Tb. Black pepper
1 tsp. salt
1 cup rice vinegar
¾ cup olive oil

Salad Ingredients:

4 cups leafy greens, divided between plates
1 cucumber, diced
1 cup grape tomatoes, halved
¼ red onion, diced
½ tsp. each salt and pepper

1.)   Mix all ingredients in blender, except olive oil until well incorporated. Slowly drizzle in oil with blender running.  Serve at room temperature. Refrigerate any leftovers for later use.
2.)   Toss cucumber, tomatoes and onion with ½ cup basil vinaigrette and spoon over leafy greens. Drizzle with more dressing if desired.