Summer Grilling

As the summer produce starts to trickle in, its made me wistful for that meal back in February at Etxebarri, in Axpe, Basque region of Spain.  Victor did things on the grill like smoked butter(served as a tapa/pxinto) and smoked ice cream.  Or that simply grilled steak with rosemary,served over arugula, dressed with the local olive oil at Osteria Caranbar in Stia, Italy.  Rise N Shine's CSA has already provided us with various greens, turnips and kohlrabi, all of which we've grilled with varying degrees of success.  There is a terrific recipe at the New York Times web site for burnt oranges with rosemary which we've done twice on the grill the last week and are amazing.  Sometimes its hard to beat a simple grilled meal served with a simple slightly cold glass of something like the reliable Kim Crawford Sauv. Blanc.  The local strawberries have been great this year...small, intensely flavored, red and juicy clear to the core, unlike those gigantic supermarket berries from afar that lack the depth of those from right down the road.

Enjoy your summer.