What could be better than juicy well-cooked steaks to kick off this special holiday! Although this weekend doesn’t mark the official beginning of summer (on June 21st), it is a time when many cooks pull out grills and barbecue tools, moving their kitchens from indoors to the open air.
Lightly charred, juicy beef sirloins topped with creamy slices of Gorgonzola and a red onion rosemary relish is a recipe from my files that would be perfect to inaugurate the season.
I’ve lived in New England for almost two decades, but for years, I made my home in Columbus, Ohio, where I headed up a large cooking school. Recently, to promote Sunday Roasts I returned to this friendly Midwestern city.
My host and longtime assistant, Emily, organized a small dinner at her house and planned a fabulous menu with others who had taught at my school. From my first sip of a delectable sweet potato soup to my last bite of sticky toffee pudding, I was in heaven. Bourbon-marinated and barbecued pork tenderloins set atop roasted root vegetables were a stellar entrée, but it was the salad that won the most raves.