When Steak Means Love

February 15, 2010 | Posted by Lorraine as For the Grill, Grilling Out Recipes at 7:17 pm | Comments »

: t-bone steak from Crestock Photos

I’m not sure why, but I crave the same thing every Valentine’s Day: a good steak.

Back in College, I was a vegetarian for a few years. It wasn’t particularly difficult for me- because I was never a big meat eater. Now, of course, I embrace almost all types of meats. And although we try to keep our diet to mostly fish and chicken, there are simply times when nothing but a steak will do.

I know there are tons of methods out there on cooking the “perfect steak”. Today I’m sharing our method with you. I learned this from my husband- and let me tell you, he knows his steaks.

Our Way to Perfect Steak

First, and most important- chill the steaks. Sometimes, on particularly hot Summer days, we even freeze them, but a good chill is really what you need.

Brush your skillet / grill / grill pan with a very thin coating of extra virgin olive oil. Heat over high heat. You want to get it very, very hot. Smokin’! This will help keep your steaks from sticking.

Put steaks in hot pan / on grill. Don’t touch or move them. Wait until teeny tiny drops of blood start showing on the surface. As you wait, start counting… depending on the thickness of your steaks, you want to know how long this takes.

Immediately turn steaks over. Again, do NOT move them. Count up to the same amount of time it took for the blood to show on the first side.

Remove from heat. Let sit for ten minutes, then season well with kosher or sea salt and/or fresh cracked black pepper, if that’s your thing.

* If you want fancy grill marks on your steak, you’re allowed to pick it up after a minute or so, and rotate slightly.

Tequila Marinade

September 9, 2008 | Posted by Lorena as Grilling Out Recipes at 6:30 am | Comments »

barbecue

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons liquid smoke flavoring
1/4 cup lime juice
1/2 cup tequila
1/4 cup vegetable oil
1/4 cup chopped fresh cilantro

What’s Next
Place the garlic powder, onion powder, salt, and cayenne pepper into a mixing bowl. Whisk in the liquid smoke, lime juice, tequila, vegetable oil, and cilantro until evenly blended.
To use the marinade, pour into a resealable plastic bag, and add 1 1/2 to 2 pounds of meat. Squeeze out the excess air, seal, and marinate in the refrigerator 4 to 6 hours before cooking as desired. Grilling over charcoal is best, but a gas grill will do fine as well.

Hotdog relish

May 3, 2008 | Posted by Lorena as Grilling Out Recipes, The Sides at 9:24 am | (1) Comment »

Prepare this delicious relish for a picnic lunch or your barbecue. It adds a whole new dimension to hotdogs — a little spicy, a little spicy, with a bit of a crunch. Yum! Just mix in a bowl and chill. Can be stored for up to five days.

Ingredients

1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimento pepper
1/4 cup chopped celery
1/4 cup chopped sweet pickles
1 cup brown or yellow mustard
1 cup ketchup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce

Texas hotdog sauce

April 29, 2008 | Posted by Lorena as Grilling Out Recipes, Recipe at 6:20 pm | (1) Comment »

Serve over hotdogs — yum yum!

Ingredients
1 tablespoon vegetable oil
4 ounces ground beef
4 ounces ground pork
4 beef frankfurters, diced
1/4 cup diced sweet onion
1/2 clove garlic, peeled and minced
1/2 teaspoon browning sauce
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/4 (10.75 ounce) can tomato soup
2 1/2 cups water
3/4 teaspoon paprika
1/2 teaspoon chili powder
3/4 teaspoon ground cinnamon
1/2 cup fine dry bread crumbs

Directions

Heat vegetable oil in a large, deep skillet over medium high heat. Place ground beef, ground pork, frankfurters, and sweet onion in the skillet. Cook until meat is evenly brown and onion is soft. Drain and lower heat. Mix in garlic, browning sauce, ground black pepper, salt, tomato soup, water, paprika, chili powder, cinnamon and dry bread crumbs. Slowly simmer until thick, about 25 minutes.

Cedar Plank Grilled Salmon Recipe

June 29, 2007 | Posted by Allison as Grilling Out Recipes, Seafood Recipe at 7:09 am | Comments »

Well folks, not only is it Friday, but our time has come to a close on grilling out recipes. But never fear, dear readers, we’ll be sending you off in a bang today!

Always wanted to try cooking with those handy dandy cedar wood planks? Well, now is your time to shine! Grab a couple & come along with me as we take on this delicious Cedar Plank Grilled Salmon Recipe!

Ingredients:

Untreated cedar plank
1 red pepper
1 small onion
16 stalks asparagus
2 large mushrooms
Cooking spray
1 tsp Mrs. Dash Garlic and Herb Seasoning
2 pounds salmon filets, boneless skinless
1 tsp coarse salt
1 tsp Mrs.Dash Original Seasoning
1 tsp rosemary leaves
1/2 cup grainy Dijon mustard
2 tbsp brown sugar
Squirt bottle of water
2 tbsp olive oil
1 tbsp balsamic vinegar
1 loaf foccacia bread

What’s Next:

On the night before make sure that you soak your plank in water until you are ready to cook with it.

Preheat BBQ to med (approx 350º F).

Cut pepper and onion into large chunks, heaping into center of veggie basket as you cut.

Snap off bottom node of each asparagus stalk and discard.

Break remaining asparagus stalks into 2 or 3 pieces and quarter mushrooms. Place all in basket.

Spray veggies with cooking spray, sprinkle with spice and place on lower rack of BBQ.

Rinse the salmon thoroughly under water, then pat dry with a paper towel. On one side only, smear salmon with the salt, spices and mustard then sprinkle on the brown sugar.

Place the presoaked plank on the grill. Close the lid for a few minutes but keep checking until you see smoke.

Turn the plank over and place the salmon, rub side up, on top of the plank.

Move the veggies to the top rack or on one side of the BBQ with reduced heat. Toss often.

The salmon will be ready when it flakes off easily with a fork (approx 10-15 minutes).

Squirt the edges of the board if they catch on fire. You will have to keep lifting the lid to check.

Drizzle olive oil and vinegar in a small bowl for dipping.

Toss foccacia bread on top rack of BBQ for just a minute while serving up the plates.

Eat well & Laugh often!

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