Summer Family Dinner!

T-Bone Steak on the Grill

Ingredients

2 T Bone Steaks
1 tablespoon extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon coarse black pepper
1 tablespoon granulated garlic

Instructions

Preheat grill using a two zone or direct/indirect method using lump charcoal.
Combine salt, pepper and garlic in a small bowl (this will be the dry rub). Coat the steak with olive oil, and the dry rub.
When the grill comes to temperature, with a target of 500 degrees F over direct heat, place the steaks over the direct heat. Sear for 3 – 4 minutes or until a nice crust forms. Flip the steak and continue grilling over direct heat another 3 – 4 minutes then move steaks to the indirect side of the grill.
Continue cooking the steaks on indirect side for additional 8 – 10 minutes or until the internal temperature of the steak is at your desired internal temperature. We pull ours at an internal temperature of 125 degrees for rare
Let rest for 10 minutes and then slice and serve.

Credit: Vinduldge

Avocado Corn Salad

Ingredients

1 lb cherry tomatoes halved or quartered
3 ears of corn cooked, shucked and cut off the cob
2 avocados peeled, pitted and sliced
1/2 red onion (medium) thinly sliced
1/4 cup cilantro chopped 
2 Tbsp Bertolli Extra Virgin Olive oil
2 to 3 Tbsp lime juice from 1 to 2 limes
2 garlic cloves pressed or finely minced
3/4 tsp table salt
1/8 tsp black pepper

Instructions

1.   In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
2.   Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.

Credit: Natasha’s KItchen

Cast Iron Peach Crisp

Ingredients

Topping
1 cup Rogers all-purpose flour
2/3 cup Rogers (packed) light brown sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Assembly
1 1/2 cups pecans
2 tablespoons butter, room temperature
2 1/4 pounds BC peaches (about 7 medium), cut into 1/2" wedges
1/3 cup (packed) light brown sugar
1/4 cup Rogers granulated sugar
3 tablespoons RealLemon lemon juice
/2 Club House teaspoon garam masala
1/2 teaspoon kosher salt

Topping
1. Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.

Assembly
1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
2. Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.

Credit: Epicurious