Gorgeous Week-End...Can Fall Be Far Behind??

This weekend was cooler and less humid. It gave me inspiration to cook!!! Actually it was good to be able to turn on the oven. Today On Marilyn's Table are dishes that fit the season and were ingredients from the farmers market. Here is what is on Marilyn's Table:

Stacked Caprese Salad

Gilled Tri-Tip With Oregano Herb Rub
Tomato-Sweet Corn with Fresh Basil Dressing and Crumbled Blue Cheese
Salsa Rice With Black Beans and Corn

The Caprese Salad comes from inspiration from the Old Fort Pub on Hilton Head Island. It was almost to pretty to eat....almost. It was fabulous and so simple. The bottom layer is the tomato slice, then a slice of fresh mozzarella cheese. In the center is a thick slice of grilled sweet onion; another slice of the tomato and another of the cheese. A sprig of basil is put on top. The dressing brings it all together. Rice wine vinegar, fresh basil leaves (from my herb garden) sugar, S&P and EVOO in a blender . Drizzle the dressing over the top and around the stack. Lovely!!

Tri-Tip is not a cut of meat you see often; it is a bit tough. I was in Trader Joes' to pick up frozen brown rice packets I love and saw small packages of tri-tip. This is a cut of meat that is very low in fat but must be marinated. It is very flavorful!! This recipe is for the meat to be marinated in an herb rub. The rub is: garlic salt, celery salt, ground black pepper, onion powder, paprika, dill, sage, crushed rosemary, S&P. Moisten the meat and rub in the marinade, and refrigerate overnight. Then grill the meat on both sides until there are prominent grill marks and finish in the oven until the meat is medium rare. Let rest about 10 minutes before slicing. Great meat and good for very thin slices for sandwiches the rest of the week.

The next is a corn-sweet onion dish: a simple vegetable dish: mixed fresh corn kernels, sweet onion, and cherry tomatoes. The dressing is the same as with the Stacked Caprese Salad. Mix the vegetables with the dressing and refrigerate until serving. Sprinkle with crumbled blue cheese and serve. Excellent.

For lunches this week I prepared the Salsa Rice with Back Beans and Corn. The rice from Trader Joes is gently warmed. The black bean, salsa and fresh corn are added with minced cilantro S&P.

Another recipe provided by the chef from The Old Fort Pub is their Sea Island Bouillabaisse. Amazing!! I will prepare it later in the fall. A bit warm for it now. Next week is expected to be very warm and humid. I will think about what to prepare for the table!

Have a good week! Classes begin next week so I will think about simpler cooking.

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