|Summer’s bounty on a plate!|
Our dear friend, Mary, of Lights on Bright No Breaks, sent us Brigit Binns’ The New Wine Country Cookbook in a lovely gesture of friendship. We share a love of the Central California Wine Country with her which this book revolves around. In addition to great recipes, Brigit’s book is filled with beautiful photos and vignettes about the area. John and I visit Paso Robles, Atascadero, Cambria, Santa Ynez, Los Osos, and the surrounding areas several times a year. It’s just beautiful. Sometimes, it seems like we’re in Italy. And there are so many wonderful restaurants.
|Tomatoes from our garden|
We adapted Brigit’s recipe for the two of us by grilling a Halibut Steak instead of several whole fish. We have a bumper crop of tomatoes just now and our brother-in-law, Jerrie, shared some of the Halibut he caught in Alaska with us, so this was the perfect place to start. Here is our adaptation (her recipe is called “Wood-Grilled Bass with Heirloom Tomato Fondue.”)
Fresh Tomato Fondue
|Fresh Basil from our garden|
Turn grill on to medium.
Brush a Halibut fillet with Garlic Olive Oil
Sprinkle with Sunny Spain Seasoning and Salt.
Place in a fish grilling basket
Cook for 5 – 6 minutes per side until fish is opaque and flakes easily with a fork.
Shuck corn, and remove silks.
Place each cob in the center of a sheet of foil
Press as much butter as you like into the corn
Sprinkle with Ruth Ann’s Muskego Avenue seasoning
Bring long ends of foil together and roll down, folding short ends in.
Place on the grill and cook for 15 – 20 minutes, turning occasionally.
|Passion Flower blooming in our garden|