Helping or Abducting. Souvenirs, Strawberries, Gulf of Mexico.

I forgot to mention a story yesterday about a young black teenager, Edwin, in Florida who mistakenly thought a little girl was lost in a store and that her mother had just left the store. He took the kid outside, his mother followed and then so did the child’s mother. Everything was fine; however, the store security phoned in a child abduction story to the cops (a wise precaution maybe) half an hour later, a cop arrived and arrested the young man (14 yrs old by the way). By this time the whole event was all over anyway. It turns out that the arresting office had a history of controversy involving race, he had arrested an off duty Miami black police major and also shot and killed an unarmed black man. It makes me wonder, why such a cop is still employed. You can read the story and see the video http://abcnews.go.com/GMA/Broadcast/exclusive-teen-arrested-kidnapping-tot/story?id=10938679 here. I figure Edwin will be very careful about trying to help in future. His lawyer is trying to get everything expunged, particularly his arrest record which would hang round his neck like a millstone.

Vuvuzelas (the stress is on the second vu I understand) have definitely arrived in the US. George Stephanopoulos had his with him on Good Morning America, brought by Robin Roberts who has just returned from South Africa. I also heard an announcement that they have been banned at Wimbledon. Guess they are getting the announcement out before it starts. I wonder how many will actually be brought home as souvenirs. Matt says someone will start making them and make a killing.

The other night we pigged out on fresh local strawberries and

Double Devon cream – I have mentioned Devon cream before, it comes in a pot and isn’t cheap but in our opinion, it is the only thing to have on strawberries over here. We then got to discussing strawberries and how sweet they used to be once upon a time, one didn’t need to add sugar at all. Same with raspberries which were also very sweet. I can remember going to the Derby (a major British horse race) and sitting on the grass eating strawberries, bought there, without anything on them and just savouring their sweetness. I then went on to think about if I could have a dream fulfilled, I think I would like to attend the Derby and visit someone’s private box and eat strawberries and cream whilst sipping champagne. Of course, then I would have to buy clothes for the occasion, maybe they could be bought for me as part of my dream. Dreaming apart, I will ensure we have more local strawberries and cream before the season is over, what a pity it is so short. I bought some US berries last week, they were like large sour, bullets. I guess they are picked too soon. Some of the best berries we have ever tasted in North America were from one particular farm in North Carolina and they were sweet enough to eat without sugar. Unfortunately, we are never there in berry time any more.

This morning I heard for the first time that not only is oil gushing into the Gulf, but so is methane and natural gas. I am not sure how much worse that is for the ecology, but I have heard it said that it is going to take 100 years for the Gulf to recover. That, presumably, is if they ever manage to stop the well.

On Good Morning America, they invited people to vote for a Dad’s Day meal from a list provided by Emeril Lagasse. Apparently a marinated flank steak recipe won and I thought it looked pretty good on TV this morning so I have grabbed the recipe to share.

Emeril's Flank Steak with Chimichurri Sauce

Tasty and Easy to Prepare

Recipes are courtesy Emeril Lagasse, from "Emeril at the Grill", Harper Studio Publisher, New York, 2009, courtesy MSLO, Inc.

Servings: 4-6

Father's Day is just around the corner. Celebrity chef, TV host and author Emeril Lagasse offers this great meal for idea for Dad's special day.

Ingredients

1 1/2 cups dry sherry

1/2 cup sherry vinegar

1 cup thinly sliced red onion

2 tablespoons minced garlic

1/2 cup olive oil

One 1 1/2- to 2-pound flank steak

2 teaspoons salt

1 teaspoon freshly cracked black pepper

Chimichurri Sauce (recipe follow below), for serving

Chimichurri Sauce

1 cup extra-virgin olive oil

2/3 cup sherry vinegar

2 tablespoons freshly squeezed lemon juice

1 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil

3 tablespoons minced garlic

2 tablespoons minced shallots

1 tablespoon chopped fresh oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon crushed red pepper

Cooking Directions

1. In a shallow non-reactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic, and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.

2. Pre-heat your grill to high.

3. Remove the steak from the marinade (discard the marinade), and season it with the salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Remove it from the grill and let it rest for 5 minutes, then thinly slice the steak across the grain, and serve it with the chimichurri sauce.

How to Make Chimichurri Sauce:

1. Combine the olive oil, vinegar, lemon juice, parsley, basil, garlic, shallots, and oregano in a food

processor, and pulse until well blended (do not puree).

2. Stir in the kosher salt, black pepper, and crushed red pepper.

3. Transfer the sauce to a non-reactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. (The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.) This recipe makes about 2 1/2 cups of sauce.

Have a great day