I’m taking it easy today. The hot summer days make my appetite disappear. But, we still have to eat! I’ll be featuring some delicious cold soups and lighter menus along the way over the next three months. In Coastal Georgia we have hot, steamy weather from now until mid September. It calls for slowing down, really being on island time and savoring the special moments only summer can bring. Mr. T and I find ourselves alone more and more often as my daughter becomes an independent young woman….unless, of course, she needs something….you know how it is. On one such recent evening I really didn’t feel like cooking. I thawed some really good ground steak since Mr. T loves my blackened hamburgers. I, not being much of a meat eater, opted for a bit of bruschetta to go with the main course. We opened a bottle of wine and shared a delicious meal we both enjoyed. Dining for two can be challenging, but it is possible…just get creative and go!
Blackened Cajun Bunless Burgers
Sauteed Vidalia Onions
Bruschetta
Pinot Noir
Blackened Cajun Bunless Burgers
1/2 pound (for two, increase as needed) ground steak, lean
2 teaspoons cajun seasoning (I use Sangre de Cristo Spice Company, available at Island Natural Foods or on line)
1 tablespoon extra virgin olive oil
Divide the meat and make patties. Season both sides of each patty with the cajun seasoning. Heat the oil over medium heat, add the patties and cook for 3-4 minutes on each side. These can also be cooked on an outdoor grill.
Sauteed Vidalia Onions
2 large Vidalia onions, skin removed and sliced into 1/2 inch slices
1 tablespoon extra virgin olive oil
French grey sea salt and pepper to taste
Heat the olive oil in a skillet, add the onion slices and cook until transparent and just beginning to brown. Season with salt and pepper. I use the onions as a “bed” and place the burger on top.
Bruschetta
1/2 baguette cut in 1/4 inch slices on the diagonal
olive oil to brush on the bread
1 cup heirloom cherry tomatoes, red, yellow and purple
1 cup fresh watercress, washed and chopped
1/4 cup fresh basil, cut into chiffonade
French grey sea salt and pepper to taste
a bit of white balsamic vinegar, optional
1/2 cup shaved parmesan cheese
Heat the oven to 300 degrees. Brush both sides of the sliced bread with olive oil and place on a sheet pan. Bake for about 20 – 25 minutes, until the bread is toasted and just browning.
Combine the remaining ingredients in a small boll and toss well. Pile the mixture on the slices of bread and sprinkle with shaved parmesan cheese.
Here’s this weeks link to this weekend’s music scene in Coastal Georgia! Thanks to Kathi Williams and her wonderful blog I’m With The Band SSI! http://www.imwiththebandonssi.blogspot.com/
