Grilled NY Strip Steaks and Jade Pearl Rice Risotto with Asparagus

Grilled NY Strip Steaks

These fresh-cut steaks looked so good that John just sprinkled them lightly with Salt, Pepper, and Garlic Powder before searing them on the grill over high heat.  He then moved them to indirect heat and cooked them on each side for about 6 minutes (time will vary depending on how well-done you like them).  That's it!

Jade Pearl Rice Risotto with Asparagus

When my friend, Karen, sent me the link to Lotus Foods, I immediately ordered a 6-rice Lotus Rice Sampler that included Organic Jade Pearl Rice.  I was intrigued by the pale jade color of the rice and when I read that it was good for risotto, I decided to try it.  And, I'm so glad I did - this rice creates creamy risotto (without any cream added in) that not only has a beautiful color, but the perfect texture, and a delicate flavor.  Just perfect for summer!

In a deep sauce pan, saute:
3 Tablespoons Olive Oil
2 Cloves Garlic, minced
1 small Onion, diced

When Onion begins to soften, stir in:
1 Cup Organic Jade Pearl Rice
Continue stirring until rice is lightly browned.





Add 4 Cups Chicken Broth in 1 Cup increments, stirring until almost completely absorbed in between additions.  (note, for a vegetarian version, use vegetable broth)

Then stir in:
1/4 cup Vermouth

1 bunch (15 - 20 stems) Asparagus, cut into 1-inch long pieces
2 teaspoons Lemon Zest

1 teaspoon fresh Tarragon, minced

1 teaspoon fresh Thyme, minced
1 teaspoon fresh Italian Parsley, minced

Salt and Pepper, to taste.
When liquid is absorbed, finish with:
1/4 Cup Parmesan, shredded

Remove from heat and let stand for 5 minutes.  
Garnish with additional Parmesan Cheese and fresh Thyme, if desired.

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My friend, Mary, reminded me that I keep forgetting to add the wine.  Here it is:  2004 La Seduzione from Mosby.

Enjoy!

57-pound Halibut caught just off the Channel Islands, CA