I'm finally back home after the last half of Jack Johnson's tour. It ended wonderfully, and everyone seemed to be pleased with the whole summer's menus. Meeting folks like Ben Stiller, Jimmy Buffet, and Frodo Baggins (Elijah Woods), I felt like I was living inside People Magazine. Being able to make menus, get local food from every city, and have a budget where any menu can happen, was a culinary dream come true.

I had a few ideas to end the last couple of dinners with a BANG!!! Having all of Brushfire Records management there, Jack and Kims Family, Pro Surfers, and more, the food and presentation had to be at it's best. Some appetizers were: Sushi/Sashimi, Black Figs with Boursin cheese and prosciutto, Fresh Fava bean spread with Aged Extra Virgin Olive Oil on a baguette, Tuna Tartare on Fried Wonton, and Honey Butter Crostini with Sonoma Goat Cheese and Pomegranate Jelly.
friend of mine in Anchorage wanted a menu idea that would entertain our tongues and bellies, yet have the ability to promote healthy skin and hair. Your skin and hair really enjoy Zinc, Iron, and Vitamins A & B. Liver and Cod Oil are good supplements but there are few people that enjoy a nice helping of Liver and Cod Oil. I've made up a moderately easy menu that should take less than an hour to prepare.

Grilled Flank Steak with a Parsley and Basil oil

Sauteed Rainbow Chard

Roasted Carrot with Ginger puree.

You will need for 2 people:

Steak:
1ea Flank steak
1/4c Parsley
1/4c Basil
3eaGarlic cloves
1T Dijon Mustard
1T Lemon Juice
1/4c White Wine Vinegar
3/4c Canola Oil (any neutral oil will do, safflower, veg, etc)
tt Salt and Pepper

1. Get your grill nice and hot.
2. Season the flank with salt and pepper.
3. Place the flank on the hot grill and start the grilling process.
4. While the flank is on the grill, put all the ingredients but the oil in a blender
and blend.
5. When you have a smooth puree, add the oil and combine. It should have a thick
consistency.
6. Go back to the grill. You should have a nice crust on the side facing down (4-5
minutes).
Flip and grill the other side. After 4-5 minutes it should be medium rare. Take
it off and let sit for 5 minutes to rest. Thin slice it against the grain and
toss in the oil or just drizzle on the flank.

Chard:
1bunch Rainbow Chard
2ea Garlic Cloves, chopped
1/4c Red Onion, diced
2T Apple Cider Vinegar
2T Canola Oil
tt Salt and Pepper

1. Clean and cut the bottom off the stalks of the chard. Cut the chard in thirds,
then in thirds the other direction.
2. Heat a sautee pan on high on your stove top. Add the oil and when you see a
little smoke come from the oil, add the chopped garlic and diced onions. Stir and
when you smell the wonderful aroma, add the chard.
3. Stir for a second or two and then add the vinegar. Let it steam for 15 seconds,
add salt and pepper and enjoy!

Carrots:
8ea Carrots
1T Ginger, chopped
2T Oil
tt Salt and Pepper
1/8c Butter
1/2c Milk

1. When you get the grill going, set the oven at 400F.
2. Cut the carrots in thirds or fourths depending on size. Coat them with oil,
ginger, salt, and Pepper.
3. Roast until they are soft enough to smash.
4. When they come out of the oven, place them in a bowl and proceed like you are
making mashed potatoes. Add the milk a little at a time so you don't make a soupy
mess. Season when you're done.


Today we get another fruitful box from Full Circle Farms. I'll post another menu idea once I receive it. Until next time- Eat, Drink, and Be Merry