A Meal Inspired by Michael Symon

After watching an episode of Symon's Suppers on the cooking channel this weekend, my husband and I were inspired to recreate parts of a meal that chef Michael Symon had prepared.  We had a couple of Omaha Steak's fillet mignons in the fridge and decided to grill them (seasoned with salt and pepper only) along with a peach and blue cheese salad and a garlic and rosemary focaccia. Of course, no steak is complete without a Manhattan to sip on.  All of the recipes mentioned can be found in blog posts preceding this one. I just had to post a picture of the complete meal because it was so delicious!

Memorial Day Grilling

With such beautiful weather this past weekend, my goal was to make a meal that allowed us to spend some time outside.  Starting with a pineapple-black bean guacamole and sparkling basil lemonade we kicked off our afternoon just right.  Then, we ended our evening with a mesquite skirt steak with corn and potato salad;  just the right amount of smoke and the perfect amount of flavor. Yum!

All recipes courtesy of Better Homes and Gardens Magazine

Pineapple-Black Bean Guacamole

2 medium avocados, halved, seeded, and peeled

1/4 cup bottled green salsa (salsa verde)

1 tablespoon sour cream

1/2 cup finely chopped fresh pineapple or canned crushed pineapple, drained

1/2 cup canned black beans, rinsed and drained

1 fresh jalapeno chile pepper, seeded and minced*

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

1 tablespoon minced garlic

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 cup shredded Monterey jack cheese

Fresh cilantro (optional)

Tortilla chips (optional)

In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

Sparkling Basil Lemonade

 Sparkling Basil Lemonade Ingredients:

2 c. water

1 1/2 c. sugar

1 c. fresh basil leaves

1 liter club soda, chilled

1 cup fresh lemon juice

1 fresh jalapeno, sliced

fresh basil leaves (for garnish)

Yields: 8 (8oz.) servings

For basil syrup, in large saucepan combine water, sugar and basil leaves. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 20 minutes. Strain and discard leaves. Cover and chill syrup for 2-24 hours.

For lemonade, in a pitcher, combine chilled syrup, club soda and lemon juice. Serve over ice and garnish with jalapeno slices and fresh basil leaves.

For an added twist:  try adding 1.5 oz. (one shot glass) of your favorite gin to each serving. Delicious!

Corn and Potato Salad

Corn and Potato Salad Ingredients:

1 lb. small red potatoes, scrubbed

2 ears fresh corn, husked

1 ripe Hass avocado, diced

4 medium radishes, thinly sliced

1/4 c. cilantro leaves, diced

2 scallions (white and light green parts only), thinly sliced

2 tbsp. fresh lime juice

1 canned chipotle pepper in adobo sauce, minced

1 garlic clove, minced

1/4 c. extra virgin olive oil

salt and pepper to taste

In a medium saucepan, cover whole potatoes with lightly salted water.  Bring to boiling over high heat.  Reduce heat to medium and cook potatoes until tender (about 20 minutes).  Drain, rinse under cold water and drain again.  Cut each potato into quarters and transfer to a medium bowl.  Refrigerate to cool.

Grill corn on charcoal grill until kernels are brown all over, about 8-10 minutes, turning often.  Remove from grill and let cool.  Cut kernels from cobs and add to bowl with potatoes, along with avocado, radishes, scallions and cilantro.

In a small bowl, whisk together lime juice, minced chipotle pepper and garlic.  Gradually whisk in the oil. Pour over the potato mixture and toss to combine.  Season with salt and pepper to taste.  Refrigerate until ready to serve.

Mesquite Skirt Steak

 Mesquite Skirt Steak Ingredients:


2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
2 tbsp chili powder
2 tbsp ground cumin
1 tsp minced garlic
1 tsp kosher salt
1 3/4 lbs skirt or flank steak
1-1 1/2 c. mesquite wood chips, soaked in water at least 30 minutes
whole what tortillas (optional)
Yields:  4 servings

In a small bowl, whisk together all ingredients except for steak.  Spread paste on both sides of steak.  Set aside at room temperature for 15-30 minutes before cooking.

Drain and add wood chips to charcoal grill.  Cook steaks over direct high heat, until desired doneness (about 4-6 minutes for medium rare), turning once or twice.  Remove from grill and let rest for 3-5 minutes.  


Cut the steaks across the grain to 1/2 in. thick slices.  Serve immediately with the salad and warm tortillas.

Mesquite Skirt Steak with Corn and Potato Salad