Grilled Steak and Charred Potatoes in 30 minutes

Grilled Ribeye Steak with Rosemary Lemon Oil

Charred Fingerling Potatoes

Off the grill, on your plate in under 30 minutes. Quick, easy and flavorful summer eating at its best. 

(video guide for preparation)

Be sure to add a colorful salad or grill some seasonal vegetables - corn, summer squash, eggplant, etc -  to balance out the meal, and maybe feed a vegetarian. 

Grilled fruits like peaches, nectarines, and pineapples are smoky, sweet summery sides. Grilled fruits are even more awesome when dressed up for dessert with ice cream, sorbet, whipped cream, spices like cinnamon or with a finishing sprinkle of crunchy unrefined cane sugar.

Here's a link to in season summer fruits and vegetables. Eat Fresh!

Get the the ins and outs of preparing the steak and potatoes, here in the New York Post.

Ahh summer days, don't forget the sunscreen... and oh, oh the summer nights.

Enjoy,

Cooking Lounge

Beefsteak Brunetta Salsa Fresca

Salsa Fresca 

with Beefsteak and Brunetta Tomato

photo:wbj

Quick and easy salsa with a twist, for Cinco de Mayo and the whole summer

photo:wbj

The Brunetta tomato (aka Kumato, brown tomato) adds a sweet, earthy flavor to this mildly spicy and refreshing salsa. 

Turn down the heat with 1/2 a medium sized jalapeno (finely chopped) along with usual ingredients - cilantro, fresh lime, onion, splash of white vinegar, sea salt and pepper.

photo:wbj

I made approximately 3 cups using 2 Beefsteak and 3 small Brunetta. 

Have fun; add garlic; use chives, other fresh herbs; switch up the citrus with orange or lemon. 

Try Beefsteak Brunetta Salsa Fresca on simply prepared fish or chicken, for a light and healthy entree, bursting with bright, sunny flavors. So glad Yummm!

Tell us how you use salsa fresca?

Enjoy,
Cooking Lounge

After a break to recharge and experiment with new ideas, back with exciting food, lifestyle and music tips for you. 

For more fresh content we like, follow us on Twitter @cookingloungeNY

Thanks for visiting. 
Willis

Whew...New Cooking Lounge Posts on the way

Wow! New York City had a beautiful summer. Yes, sweltering, skin melting, cook an egg on the sidewalk, heat for a few days here and there in July, with August coasting into fall as if scripted. 

Now, in the days of indian summer, late harvest are in farmers' markets like tomatoes; and, fall favorites - local apples, pears and pumpkins - are in abundance almost everywhere, often at a great price. Pick-up that seasonal bargain then thumb through a cookbook or google recipes on an iPad, and of course search Cooking Lounge.

And fast becoming a near national holiday, of sorts, Halloween is just around the corner. Halloween is that riotous mark in the sand for the Holidays - Thanksgiving, Christmas, Hanukkah, Kwanzaa, New Years - 
...food... parties...cocktails...more food.

Cooking Lounge has fresh new posts on the way after a little downtime to recharge, write and cook.

Now, while you are here, click around; check-out Good Food for original recipe ideas.

Visit soon for all new posts from Cooking Lounge.

Enjoy,
Cooking Lounge

photo: wbj

THE MINIMALIST - 101 Simple Salads for the Season - New York Times

FOOD:

photo: Francesco Tonelli for The New York Times 

FRESH AND FRESHER Clockwise, from top left: tuna, egg, green beans (No. 56); carrots, blueberries, sunflower seeds (7); croutons, tomatoes, mozzarella (42); walnuts, blue cheese, raspberries (49); couscous, oranges, honey (95); strawberries, tomatoes, Parmesan (13).

Post by Mark Bittman in The Minimalist takes a simple approach to food. Bittman gets to the essence of eating well and guides you through making the dish without being too fussy.With additions of meat, seafood, grain or even another salad, a filling summer meal can be made in well under an hour.  Here's a bit of the post and a link below. It's 101 Simple Salads so the post is lengthy. 

By MARK BITTMAN Published: July 21, 2009.  SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal.  That’s the idea behind the 101 ideas found in this section. In theory, each salad takes 20 minutes or less. Honestly, some may take you a little longer. But most minimize work at the stove and capitalize on the season, when tomatoes, eggplant, herbs, fruit, greens and more are plentiful and excellent. This last point is important. Not everything needs to be farmers’ market quality, but it’s not too much to expect ripe fruit, fragrant herbs and juicy greens.  Salt, to taste, is a given in all of these recipes. Pepper, too (if I want you to use a lot of pepper, I say so).  Herein, then, are enough salad ideas to tide you over until the weather cools down. 
Read More. Get the recipes.


Enjoy!
Cooking Lounge.