As I created the August calendars, I looked for inspiration within myself. As I thought about my favorite summer culinary experience with friends and family, one word popped into my head… STEAK.
Nothing beats firing up the grill on a hot summer night with a couple of ribeyes bathed in a marinade of garlic, olive oil, rosemary, salt and pepper. I grill the steaks until the fat starts to drip onto the hot coals creating a smoky, golden brown and crispy crust. These are the things that my dreams are made of. In addition to some icy cold brews on hand, we always prepare one or two seasonal sides to enjoy alongside the star of the show. My husband, Mike, and I really enjoy making a roasted beet and blue cheese salad and a bubbling pot of fresh corn polenta to accompany the steaks. If you have never made fresh corn polenta, you must try it immediately… it’s the essence of summer.
Here’s the recipe so you can try it at home:
Fresh Corn Polenta
Yield: 4 servings as a side
Active time: 25 minutes
Start to finish: 25 minutes
6 ears corn, shucked
2 tablespoons butter
2 tablespoons basil, rough chopped
Salt and a generous amount of black pepper to taste
1/2 cup parmesan cheese, grated
- Using a coarse grater, shave the corn kernels off of the cobs.
- Place the shaved corn (including the accumulated milky looking juices) and butter in a saucepot over medium low heat. Cook, stirring occasionally, until the corn becomes creamy, about 10-15 minutes.
- Fold in the basil, salt, pepper and parmesan cheese.
- Serve warm.
When creating the curriculum for August, I wanted to bring my passion for what I think is the ultimate summer meal to the menus. A few classes that include this marriage made in heaven are Romantic Dining Al Fresco, The Argentine Grill and Steakhouse D.I.Y. Come join us this summer and we’ll teach you how to grill a steak to perfection so you, too, can spread the love. Our August class calendars are now available online at www.thechoppingblock.net.
