Inside My Mid-life Crisis

I can't believe it is August already! The summer is flying by. Here is a recent grilling adventure; super easy and fast and ingredients most will have at the ready.

1 lb sirloin tip or round steak (great use for these less expensive cuts)
2T Olive Oil
3T Red Wine Vinegar
1 clove garlic-minced
1t fresh rosemary (use less if not fresh) finely chopped
Salt & Pepper to taste

Cut the meat into 1 inch squares (tip-Cutting meat when still partially frozen yields more even cuts)
Place meat in zip bag or plastic container with lid, add other ingredients- toss to coat. Marinate in fridge at least 2 hours--4 is even better. Don't freak out if the meat turns a little brown on the edges during a longer marinade--the vinegar is "cooking" the meat--won't hurt a thing.

After marinading for 2-4 hours, skewer the meat shish-ka-bob style. If you want to add some veggies, skewer away! (tip-skewer meat and veggies separately as they cook for different times-this way you don't get mushy peppers waiting for the meat to get done). Grill Away!

We have a new favorite way to enjoy Walla Walla Sweets. these came out of our garden and since they were smallish and oblongish I cut them "longways". If you buy nice round fatties at the market, cut them into 1 inch slices the other way.
Spray the top/cut side with spray olive oil, seasoning as desired; I like garlic salt and pepper and/or Cajun but try any of your fav's--don't be scared!
These were longways cuts and placed on the grill cut side down- I would season both sides if I had "rounds" cut. You want the sugars in the onion to caramelize so start these off med heat to get them going. You do want a bit of char on them too...Every grill is different so you will have to experiment with time and temps. Yum check out the grill marks!

As for Wine Corner I have 2 from my wine club at Steppe Cellars; a red and a white.

2008 Steppe Cellars Syrah from the Stone Tree Vineyard-Wahluke Slope AVA WA.
This one showed purple-black in the glass (and on the tongue) and the aroma led with spice and black cherry. Taste was traditional Syrah peppery-spicy with a nice long finish, nice balance not to acidic. Very much enjoyed and around $25 bucks a bottle.

2008 Steppe Cellars Riesling--Rattlesnake Hills AVA WA
This one was a light straw yellow with an almost tropical nose. I found it to be medium sweet apple-pear-pineapple. It was a good way to offset my rich and spicy Verde-Blanco Crab Enchiladas.
* Note--Steppe does a DRY Riesling that is much more to my liking but this one was good too and around $18 a bottle!

Forth of July has come and gone and in typical Northwest style, summer arrived on July5th! We have been privy to lovely summer weather with a few needed rainy days and some rare and exciting thunder and lightning storms.

While I have not been spending much time in the kitchen in the heat, it has not slowed me down from trying a few new wines.

This 2007 Saviah Cellars Red Blend called "The Jack" was hand carried to me by my friend Suezy  from her trip to Walla Walla and the Columbia Valley AVA.
Watch out, this dark beauty with it's black plumb-y goodness is a medium bodied, well balanced easy drinker that you will make you wish you had a second bottle to pop before the first one is even done!
Thank you Suez, I will be picking up a few of these when we trek to Walla Walla this fall!

Our friends at the Hogue Cellars, also in the Columbia Valley AVA deliver to us this 2007 Cabernet Sauvignon dubbed Genesis. Ready for your purple tongue? Full bodied, I found this one leading with a little spice and a medium-long tannic finish. I like this style of Cab and it's a real bargain at Grocery Outlet under $10 bucks.

In the summertime we tend to pick up a few whites for refreshing accompaniments to lighter summer fare...
2007 Patianna Estate Vineyards Sauvignon Blanc from Mendocino.  I really liked this one. The color was a very pale yellow and almost effervescent. Initial aroma was faintly yeasty and the taste was round and nicely acidic affording a full mouth feel. I think I grabbed this one at Grocery Outlet too.

Recipe side note--I wish I would have shot a couple pics for you but this is a very simple and elegant salad or side dish:  Grilled Romaine Lettuce with Dijon Dressing

2T Olive Oil
2T Lemon Juice (use fresh--juice of one lemon)
1T Dijon mustard
1T Anchovy Paste
1-2 Cloves garlic minced
salt & pepper
pinch red pepper flakes

Mix dressing ingredients together briskly-it will emulsify slightly; chill while the lettuce cooks. Leaving the core of the lettuce intact, slice the romaine head in half LENGTHWISE. Lightly drizzle the cut side with olive oil (or hit it with spray olive oil) and salt & pepper. Grill cut side down 3-5 minutes to wilt/char the lettuce. Drizzle dressing liberally over cut side and serve immediately.