[MikeB]

I grilled this concoction last Sunday.

We have a small herb garden growing, and usually the majority of it goes to waste ( SO: Ooooh, doesn't the herb garden look Pretty???)

So anyway, Marianne picked up some chuck steaks for dinner, as we had nothing grillable that wasn't frozen. Those puppies looked real tough,
so as I was about to grill them, I thought why not make a sauce for on top of the leatherettes?
Grabbed a handfull of Basil, put them in a magic bullet cup, added a teaspoon of minced garlic, about a tablespoon of prepared horseradish sauce, and a tablespoon of EVOO, and viola, instant spread.
Basted both sides of the pucks, grilled to burnt (10 minutes, 5 each side), and the taste was fantastic.
Neon green in color (because of the horsey sauce), but good none the less.
Tasted a lot better than it looked.

Also made bruchetta (sp) on the grill. First time for this.
Using slices of Pane Turano Italian bread, I brushed both sides with a mixture of olive oil and minced garlic, quickly on the hot grill about 2 minutes each side - enough to burn-mark them. When flipped from one side to the other, I placed strips of swiss cheese on the burn-marked side, after 2 minutes took the off the grill, and slathered a mixture (I prepared this an hour before cooking) of 4 cut-up plum tomatoes, red onion (1 slice chopped), parsley from the herb garden, 1/2 teaspoon minced garlic, 1 teaspoon of EVOO, red wine, and vinegar (didn't have any balsamic vinegar), and sprinkled on parmesan cheese to top it off.
Marianne really enjoyed the bruchetta.

Today I'm going to lazy-out and smoke some baby back ribs to go with the Reeser's macaroni salad Marianne bought.

Summer, the best.