I recently started dabbling in wine. I’ve always been more of a vodka girl personally, but it just seems so socially grown up to drink a glass of wine at a party. Who says peer pressure stays in high school? A while back I managed to finish my first glass, but it was Moscato so I hardly think that counts. My next attempt was a Riesling. I got a local wine called 14 Hands and found it to be delightful. I’m still a long way from attempting a musky red wine, but I feel I’m maturing.
In the summer, there are lots of opportunities to bring salads and slaws to BBQs. I recently brought a sweet & sour apple slaw (light & delicious) and of course there’s always my standby Chinese chicken salad (perfection!) if I’m not sure what to bring. Last weekend I wanted to make something close to a traditional cole slaw, but with a little twist. I dunno why, it has been forever since I had just a cole slaw. I needed that kind of dressing. This is what I came up with. Crunchy apples with moist tender chicken and a killer slaw sauce with a kick from lemon juice and cider vinegar.
It’s grilling season! Woo-hoo! This tasty marinade is quick and easy and will turn just about any cut of meat into a tender, flavorful mouth party. I know, it’s supposed to be meatless Monday. And obviously that’s a picture of steak. Be patient.
I love to soak some big chunks of steak and chicken in this glorious saucy goodness and then grill them up as kebabs. Mmmmm. Kebabs. Meat on a stick. Does anyone else hear Liam Neeson saying “Sam! I’ve done chicken kebabs!” in his gorgeous “Love Actually” accent? Sometimes, I wish my name was Sam. Anyone?
It’s also incredibly delicious on veggies. But I only bathe them in the marinade for about 15 minutes. Don’t want them to lose their fresh bright flavor. There. That counts right? Meatless veggies on a stick.
Also, am I the only one who keeps my veggies on different skewers? Maybe it’s because I like crisp veg and if they share a stick & stay on the fire long enough to cook my meat, the mushrooms are mostly just mush and the peppers have lost their pep. And that is just wrong. Veggies get their own stick in my house. You gotta keep em separated.
Great. Now I have scenes from Love Actually & the lyrics of “Keep Em Separated” running thru my head simultaneously. Bet that’s never happened to anyone in the history of the world. Since the movie is about a bunch of people getting together, and the song has pretty much the exact opposite goal.
Speaking of getting people together, have a BBQ, make this marinade and cook up some flavorful moist and marvelous meat. Your friends will love it! So will you! It’s fantastic and delicious! Oh, if you don’t have any teriyaki sauce, no worries – I love that I can use up the little bit that’s left at the bottom of my bottles when making this, but it’s great sans the bottled stuff too.
adapted from Food.com
1 1/2 cups oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1 teaspoon fresh ground black pepper
1/3 – 1/2 cup red wine vinegar (I use a 1/2 cup measuring cup and fill it almost to the top)
3-4 cloves fresh minced garlic
1/3 cup store-bought teriyaki sauce
1/2 cup honey
- Put all ingredients into a blender, food processor or a ziploc bag. Blend, pulse or shake the crazy out of the bag until combined.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- Pour over your favorite cut of meat for 2-24 hours. Beef, chicken, lamb, pork, venison etc…can be used on almost anything!
You could eat an old shoe with this marinade and it would be delicious. Which is perfect, since that’s how some people think of mushrooms anyway. In my quest to have a meatless meal once a week, I stumbled upon these meaty mushrooms. They would be an awesome substitution for your burger, or sliced up on a salad. I just had them aside some fresh green beans and roasted potatoes. Absolutely delicious.
Obviously mine got a little too much love from the grill. My poor hubby is so used to steaks that the Portobello were a new kind of animal for him. Hee-hee, a new kind of animal. The insides were still gorgeous and full of flavor though so no complains from me. All those onions and garlic just melt into the mushrooms as the grill. Yum, yum!
Grilled Portobello Mushrooms
- 3 portobello mushrooms
- 1/4 cup olive oil
- 3 tablespoons chopped onion
- 4 cloves garlic, minced
- 4 tablespoons balsamic vinegar
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Do you want to know why your steak at a restaurant is a taste explosion drenched in awesome and your BBQ beef is just passable? Come on. You know you’re dying to find out. It’s because chefs aren’t afraid to douse your meat in butter and most of us home cooks think it’s beyond decadence to do so to a steak coming off our grill.
It’s true. Don’t believe me? Try this recipe. One bite of perfectly pink, sinfully scrumptious meat and you’ll forget you’ve ever needed to visit a steakhouse for your carnivorous cravings. Whoa. I’m going a little crazy with the alliteration today.
You won’t whittle your waistline with this meal, but you’ll wonder how you’ll ever eat another steak without this sauce on top. It is ah-mazing.
Sirloin Steak with Garlic Butter
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Start by cooking up some chicken, bell pepper and onion.
1/2 cup chopped bell pepper
2. Separate dough into 10 biscuits. Press or roll each to form 6-inch round. Spoon beef mixture evenly onto half of each biscuit round. Top each with a sprinkle of cheese. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet.
3. Bake at 375°F. for 12 to 17 minutes or until golden brown. Serve with sour cream or ranch for dipping and a mexican salad.
Why is it when working out at the Y, the only good thing on TV is the Food Network? It kills me to watch fabulous dishes being made while I’m dripping sweat and struggling to breathe. But, since I don’t have cable television in my house (mostly because if I did, all I’d do is sit and watch the Food Network), I’m thankful for the great ideas I get from watching Rachel, Ina, Paula, Bobby and Guy at the gym. This week it was Paula Dean. This is the first recipe I’ve ever tried of hers. They always look amazing, but I’ve never actually remembered to look up the recipe once I get home. I think I’m in an indoor BBQ kind of mood because apparently in Seattle we’re going to skip right over Spring this year and go directly from Winter to Summer sometime in July. Seriously…I think there was a frost this week and I broke out my flip flops yesterday because it was going to be a whopping 58°. Continue reading
It’s Taco Tuesday! I have died and gone to over-eating heaven. Seriously. Dinner tonight was quite possibly the most delicious food I’ve had all year. Possibly in the past 5 years. I cannot remember the last meal I enjoyed more than what I shared with my family tonight. My daughter declared “Mommy, this is so good, because it makes my brain smarter” – apparently beyond being simply and utterly delicious, it also fuels the mind. What could make me rave so much? Get this…BBQ pulled pork wrapped in a crispy cheese shell, topped with a tangy creamy sesame slaw. Oh yeah baby. That is just phenomenal food. Have I ever mentioned how much I am in love with cheese? Especially the crispy kind. If you’re like me and seek out the crunchy parts on the edges of scalloped potatoes, casseroles, nachos etc — you’re going to pass out from pleasure when you taste these things. Continue reading