Sunday, August 12, 2007
It may be the ultimate August dinner: grilled beef, corn on the cob with lots of butter, fried rosemary, and chunky Capri salad, with ice cream for dessert. I made the salad by cutting the tomatoes in half in each directions (into eighths) and tossing them with basil; I cubed fresh mozzerella and tossed it with balsamic vinegar. Just before serving, I combined the tomatoes and mozzerella. To fry the rosemary, heat a skillet of oil until very hot, then drop in one sprig of fresh rosemary at a time; fry for about 30 seconds on each side. Place the rosemary on paper towels to drain, then sprinkle with salt. It's a great combination of seasonal flavors, and easy to make - best eaten outside with good friends.