It's been an absolutely fabulous weekend with sunny and warm weather to boot. Friday we had yet another delicious dinner at
Tavern at Lark Creek. I love it there. The food is superb but I absolutely die for the interior of this restaurant. It is in an old Victorian home from 1888 that has been updated to cherish the farm to table style food. It has that old farmhouse feel but has been updated and is absolutely gorgeous inside- exactly how I picture my dream kitchen!
Saturday brought on an early morning exploration of SF with one of my dearest and absolute cutest friends. We perused a gorgeous succulent nursery, enjoyed some yummy coffee and finished it off with some incredible japanese inspired pastries at
Sandbox Bakery in Bernal Heights.
Following the morning tour of all things cute in SF Part 1 (there is much more cute to be seen), I met up with some more dear friends and we headed to Kate Spade to meet Tim Gunn. Now, I didn't exactly meet him cuz none of us were willing to drop $100 just to get close to him, but needless to say he was 10 feet away from me and I got to enjoy a few free glasses of champagne so no complaints!
And finally it is Sunday, the end of the weekend. After spending some quality time with the hubs and the hounds, we decided to finish it all off with a delicious dinner on the grill. It was 80 degrees and sunny out today so turning on my oven did not sound fun. Cooking on the deck sounded much more appealing so I decided to make our entire dinner on the grill. And the best part about grillin and chillin is that the hubs is the grill master so it's a meal that we can make together.
On tonights menu- Grilled Short Ribs with Grilled Bread and Tomato Salad. The short ribs, which are most often braised, are easier when done on the grill and take way less time. This recipe is flavored with a super simple barbeque style rub that is totally delish. The salad, for me, was the highlight of tonight's dinner. It's so summery and fresh tasting and grilling the tomatoes bring out their sweetness. And the grilled bread adds the perfect crunch. So on the next hot day when you find that turning your oven on is the last thing you want to do, fire up the grill, pop open a bottle of beer (what's better than an ice cold beer on a hot summer day!?) and get grillin.
Grilled Short Ribs
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup paprika
2 1/2 tbsp salt
2 1/2 tbsp pepper
1 tbsp granulated onion
1/2 tsp cayenne
2 lbs boneless beef short ribs
1 cup of your fave thick bbq sauce
In a medium bowl blend together sugars, paprika, salt, pepper, granulated onion and cayenne. Sprinkle short ribs liberally with mixture on all sides. Let sit at room temperature for 30 minutes.
Preheat grill using all burners set on high with the lid closed for 10-12 minutes. Place ribs on the grill, close lid and reduce heat to medium. Turn ribs every 3-5 minutes so that every side gets slightly carmelized, 15-20 minutes total, brushing with bbq sauce a couple of times while cooking. Ribs should be about medium rare to medium. Remove to plate and let stand for 5-10 minutes, covered in foil, before serving. Makes 4-6 servings.
Grilled Bread and Tomato Salad
1/4 cup butter
1 garlic clove
4 oz day old Italian bread, cut into 3/4 inch slices
3 dead ripe tomatoes, cored, seeded and cut into quarters
2 tbsp cup minced red onion
3-4 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh basil, chopped
1/2 tbsp fresh tarragon, chopped
salt and pepper to taste
Place a small saucepan over medium heat and add butter. When half melted, add garlic and cook 3-4 minutes until fragrant and lightly golden brown. Remove from heat and brush mixture on both sides of each slice of bread.
Preheat grill set on high with lid closed for 10-12 minutes. Place bread on grill, close lid and cook, turning once until you see nice grill marks, 2-4 minutes. Place tomatoes on grill, cook a few minutes per side.
Remove bread and cut into 3/4 inch cubes. Place in large mixing bowl. Add tomatoes, onion, olive oil, vinegar, herbs, salt and pepper. Toss gently and adjust seasonings as desired. Serve at room temperature.
Modern Housewife Tips:
1. For the bread salad, I was unable to find tarragon but had some fresh parsley on hand which is a nice substitution for this dish. I used beefsteak tomatoes but, when in season, heirloom tomatoes would be fab!
2. The recipe I found called for boneless but we could only find bone-in, which worked out ok but I think boneless could be a little more tender.
3. The rub used for the short ribs makes quite a bit more than you'll need but it can be stored in an air tight container for up to 2 months and would be great on just about anything you can think of to barbeque!
Short Rib recipe courtesy of epicurious
Grilled Bread and Tomato Salad recipe courtesy of epicurious
