Memorial Day Barbecue and Side Dishes

Author Susan Straight talks about Memorial Day barbecue and side dishes in the Inland Empire. Her body of work includes I Been in Sorrow's Kitchen and Licked Out All the Pots. Michael Silverblatt, host of KCRW's Bookworm, has interviewed novelist Straight on several occasions. (Click on the guest link at the bottom of this segment to access those interviews.)

Marinated Goat Cheese with Sun-Dried Tomatoes

Serves 4 as an appetizer

• 1 - 2 cups fruity olive oil, enough to completely cover cheese

• 10 black peppercorns

• 2 sprigs fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled

• 2 sprigs fresh sage, or 1 teaspoon dried sage leaves, crumbled

• 2 sprigs fresh thyme, or 1 teaspoon dried thyme leaves, crumbled

• 3 - 4 whole garlic cloves, peeled

• ½ cup sun-dried tomatoes

• 2 small goat cheeses

Grilled Flank Steak

Serves 4

• 1 flank steak, about 2 pounds

• 1 cup dry red wine

• ¼ cup soy sauce

• 4 garlic cloves, peeled and lightly crushed

• Coarse salt and freshly ground pepper to taste

Peaches in Red Wine

Serves 8

• 8 medium peaches

• 1 liter bottle dry light red wine

• ½ cup sugar

• 1 cinnamon

Music break: Calling for Ya by Tommy Guerrero