Cottage Barbeque

This was our first barbeque of the season, and our first visit to the cottage this year. In honor of the occasion we did an old favorite – flank steak with grilled corn. Apologies for the picture, it really did taste much better than it looks.

One Tired Monkey

Monte cristo partied too hard, and then passed out from exhaustion. Three solid hours of swimming for the ball made him one tired monkey. Of course, being a double water dog (retriever + poodle), if I'd suggested more swimming and ball he'd have jumped up and ran straight for the water.

Rainy Sunday on Lake Kashagawigamog

It never rains (almost) when we go on vacation, but it always rains on a cottage weekend. After the rain cleared this morning, I took a few pics of how calm the lake was looking across the bay.

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Pea Shoot Pesto with Flank Steak

Another excellent recipe from the NYTimes – Pea shoot pesto. You can find the pea shoots, downstairs, at the back of the St. Lawrence Market.

The salad is a combination of baby arugula, pea shoots and cilantro. Instead of pork chops, we broiled a flank steak that had been marinating in lime juice, sesame oil and garlic. The steak was served thinly sliced, over the salad, topped with toasted pine nuts.

I don't know about you, but I'm getting hungry again.

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Flank Steak = ♥

Lately, I'm really loving the flank steak. So much that it might just bounce tenderloin from the top of my list. It's such a nice cut when you cook, and slice it properly.

I didn't have time to marinade this piece according to tradition. This normally involves soaking it for several hours, if not overnight, in a boozy tenderizing cocktail. Instead, I rubbed it lovingly with cumin, pepper flakes, pepper, garlic, olive oil and lemon rind.

After a quick ride in the grill pan, it rested comfortably while I prepped the salad, toasted the walnuts and shaved the pecorino. After plating I added a splash of balsamic to round it out.

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