Main Dish Monday

Today this blog is not inspired as much by a single episode (at least it has not aired yet) as much as by a picture many of us had the pleasure of waking up to Sunday morning.  Yes sun, surf, surfboards, oh and Steve and Danny all wet....

So I was challenged not just to come up with a recipe but an entire meal inspired by this picture.  Oh what is a girl to do but to please her ohana.  I called myself by my Hawaiian name Kelela, and said get cracking.   As you see the beefcake inspiration above, to come up with a meal for today.  So with that request as well as one to try and keep it healthy I hope I rose to the occasion for you ladies.  I hope I was able to satisfy everyone today, please try this meal and let me know how you enjoy it I am dying to know.. Aloha!

Grilled Romaine with Gorgonzola-Pancetta Vinaigrette

4 tablespoons extra-virgin olive oil

3/4 cup chopped red onion

1/2 pound bacon, chopped

1/2 cup balsamic vinegar

3 heads romaine lettuce, cut in 1/2 lengthwise

1/2 cup crumbled gorgonzola

Freshly ground black pepper

1. Preheat the grill to high heat.  
2. Heat 1 tablespoon of the olive oil in a sauté pan over high heat. Add the onions and pancetta and cook until it is crispy, then to the same pan add the balsamic vinegar and 1 tbsp. of the olive oil and stir to combine. Remove from heat and set aside.  
3. Brush the romaine with the remaining olive oil, place on the grill cut side down, and quickly sear.
4. Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.

Grilled Ribeye Steak   

4 Ribeye Steaks

1/2 cup vegetable oil

2 tbs. lemon juice

1 1/2 tsp. Worcestershire Sauce

1 tsp. onion salt

1/2 tsp. seasoned salt

1/4 tsp. coarsely ground black pepper

1/8 tsp. garlic salt

1. Place ribeye steaks in shallow baking dish, combine marinade ingredients and pour over meat, thoroughly coating both sides. Marinate 4-6 hours or overnight in refrigerator, turning a couple of times. 
2. Place steaks on grill and sear both sides. Cook 15 minutes, turning once, or to desired doneness.

Type of wine to serve:

Syrah/Shiraz: A red wine with blackberry, plum, and pepper is a good match.

Tempranillo: A wine with black plum, boysenberry, and secondary flavors of pepper and vanilla

Tropical Grilled Fruit Kabobs

2 mangos, slightly under-ripe and firm, cut into cubes

1 pineapple, ripe but firm, cut into cubes

2 pints strawberries, firm

1 teaspoon cinnamon

1 teaspoon sugar

1/2 teaspoon nutmeg

1/2 teaspoon cloves

MARINADE:

1/2 cup dark rum

1/2 cup fruit juice (blend of orange, pineapple and passion fruit)

1/4 cup honey

1/4 cup untoasted walnut or hazelnut oil

2 tablespoons brown sugar

1 lime, juiced

1. Place fruit on skewers, alternating as you go.  Combine sugar and spices and sprinkle over the kabobs; turn kabobs over and repeat.
2. About 30 minutes before you are ready to cook the kabobs, make the marinade, and pour over the kabobs. Let marinate for 30 minutes, remove kabobs from marinade.  
3. Grill until browned and fruit is warmed through, cook for about 4-5 minutes.