It’s kind of neat how simple a one local summer dish can be, yet how delicious and incredible that simplicity is. We picked up a Bison Delmonico steak from our local bison guy, and folks, let me say that I am not a red meat person. I’ll eat it occasionally, and it has to be VERY VERY VERY well done – brown the whole way through (I realize this is blasphemy to you bleeding steak eaters). Husband managed to cook this steak (1 lb raw) on the grill the whole way through and it was still tender and delicious. The potatoes were thrown in some aluminum foil with salt, pepper, and olive oil, and the squash was sliced and tossed on the grill. All were on different burners at different heat levels and came out just right at the same time. We also had another nice evening for cooking and eating outside, so thanks for that, weather system!
Steak and Vegetables:
Potatoes – Jack’s Farm
Yellow Squash – Charlestown Farm
Bison Delmonico Steak – Backyard Bison
Wine – Paradocx, Barn Red
Non Local – Salt, Pepper, Olive Oil