The simple things in life are usually the most enjoyable. This especially holds true for food and drink. Not that I don’t enjoy a multi-course taste bud adventure at one of our Windy City’s fantastic restaurants or a fancy cocktail with all the bells and whistles, but there is something to be said for less complicated dining.
While at the farmer’s market last weekend, we picked up some fresh veggies, fruit and cheese. With those we made a handful of fantastic meals that really only had a couple of ingredients. Our summer favorite is the BLT, made with vine ripe tomatoes, smoked bacon, lettuce, roasted garlic mayo (aka aioli) and some good sourdough or brioche: all of which is local and in season.
My next favorite is an open faced broiled cheese sandwich. Again, some sourdough or brioche, a nice sharp cheddar from Nordic Farms, and some fresh tomatoes. Simply put the cheese on the bread, place under a broiler until melted and finish with tomato slices and some S&P. Delish.
Another summer favorite that my wife loves is pizza on the grill. All you really need to do is preheat your pizza stone with the grill and you are ready to go. You can either make your own dough, which is really easy or purchase a pre-made dough ball from the supermarket. Roll it out on a counter top; ladle some sauce, and add fresh sliced veggies such as peppers, onions, and mushrooms, and top with cheese. Make sure there is plenty of cornmeal or flour under your pizza so it doesn’t stick. Slide onto a pizza peel or cutting board and bring over to the grill. With your grill nice and hot; around 450 or 500, slide the pizza onto the stone and let bake. You want the cheese nice and melted and some crispiness to the crust. Once cooked, slice and enjoy.
Last but not least, a grilled ribeye, baked potato and roasted veggies. First preheat your grill to 450 degrees. Next take a nice 1-2 inch thick ribeye steak and season with salt, pepper and fresh herbs. I prefer thyme and rosemary, maybe a little chopped garlic for good measure. Let the steak marinade for an hour or two. While that is happening, take some whole baking potatoes; season with S&P, a little bit of olive oil, and wrap in aluminum foil. Place these on the cooler side of the grill and let bake for 45 min to an hour until they are fork tender. Take the potatoes off the grill and place the steaks on the hot side of the grill. A one and half inch thick steak will probably take good eight or so minutes a side for medium. Just remember to do a 45 degree turn half way through each side cooking and only flip once. Once the steak has come off the grill let it rest for five or so minutes. While the steak is resting, grill your veggies; asparagus, sliced squash and zucchini are some of my favorites for the grill. Once everything is done; put some sour cream, butter, chives and a little S&P on the potato, get your steak and veggies and enjoy. This one might seem a little complicated, but you should be able to take everything to the grill in one trip and the only thing you have to bring back is a couple of dirty dishes.
All these pair really nicely with a cold beer or a glass of wine, no ten step cocktails or blenders to get dirty here. Enjoy!