April 2018 Recipe Redux: Vietnamese Chargrilled Pork Neck Skewers

It’s that time of the month my friends for the Recipe Redux Challenge. Drum roll please….it’s spring in the Northern Hemisphere and Picnic Day is April 23, so get ready to eat al fresco. Show us the healthy recipes you like to bring on a picnic – or serve outside.

Every Sunday we eat al fresco. Since our kids sailed as their summer sport, whose season spans 8 months, we had a lot of meals on the water. Sailing goes all day so we would pack up for an adventure every Sunday morning. And if there were regettas then the adventures spanned over a weekend or a whole week. I became adept at creating food that could be eaten with wet hands while being highly nutritious to keep us all going during a long day on and in the water.bah min style

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Tagliata: Italian Steak and Cannellini Beans

When I think about Italian food my mind moves first to pasta and then pizza. I rarely ever think of steak. In Italy though tagliata is a staple; a lightly seasoned steak, grilled to perfection and served thinly sliced. This flavoursome dish centers around the quality meat. I like a nice thick scotch fillet, but it works well with the more economical flank or skirt steak. Purists use only a bit of salt, but I like a bit of pepper and rub a clove of smashed garlic over the surface. Migraine-sufferers should avoid the traditional brushing with rosemary during grilling if they want the dish to be trigger-free. If you feel the steak needs some heavy herb flavour, a bunch of marjoram will add a nice lift. Grill rare to medium, thinly slice and it’s ready for some side dishes.

Italian steak

Tagliata over Italian style refried beans is my go to 30 minute pantry to plate summer meal.

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