Grilling

Skirt Steak Fajitas with grilled veggie slaw and a dried chili salsa

Here is another week I haven’t made anything new to share with you all. However my daughter was having a couple of friends over so there dog could play with our new rescue. I can’t remember if I mentioned we lost out last rescue after 9 years to bladder cancer in March; we were all super sad and writing this my eyes are tearing up – you get the picture. Anyway my daughter and husband were both all in to get another dog where I just wasn’t ready to make that commitment. Then along came Billy and at first I was hesitant but am now very glad we did get him; he is very sweet boy.


Back to food my daughter tends to make something I generally wouldn’t. I love the idea of Fajita but I would never order them out, I love the flavor of onions bring to the food party and I don’t mind peppers but when I add them to anything I cut them super small, so the large ones that come with what they serve at restaurants just don’t appeal to me at all.


When she started in the kitchen I said to her if you are making something cool and worth blogging about please take pictures as I headed out to work on one of my projects so I can finish it up. I am refinishing a bench that I took apart a couple of year ago. It’s a process…


She prepped everything and marinated the steaks; yes we made two of them. She brought everything outside where I was sitting with he friends while the dogs chased each other around the yard. I was curious if she was going to grill; I know she has started the gas grill but I have never seen her grill anything. She made a comment that I couldn’t have two guest cooks in a row so she figured I would work the grill so I could be apart of this weeks cooking for my blog; Isn’t she sweet LOL!


Skirt steak fajitas with grilled veggies and dried chili salsa

Ingredients
  

Steak and Marinade

  • 4 cloves garlic
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons smoked paprika
  • 2 tablespoons fresh cilantro stems use the tops in the slaw
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 pound skirt steak

Vegetable Slaw

  • 1 small head of cabbage cut in half leaving core intact for now
  • 1 large white onion peeled halved leaving the root (hairy) end for now
  • 1 bunch scallions trimmed
  • 6 tablespoon olive oil
  • Kosher salt and black pepper
  • 1/4 small red onion finely chopped
  • 3 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro chopped
  • 1 package warm flour tortillas

Dried Chili Salsa

  • 1 dried chili pasilla
  • 1 dried chili ancho
  • 1 dried chili guajillo
  • 1 medium white onion peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 1 tablespoon kosher salt
  • 1/3 cup distilled white vinegar

Instructions
 

Steak Marinade

  • In a blender add the first 8 ingredients and blend until smooth. transfer to either a sealed container or a ziploc bag. Add the steak and marinade for 4 to 24 hours.

Dried Chile Salsa

  • Toast chiles in a dry medium skillet over high heat, turning often until fragrant. about 3 minutes. Let them cool slightly, remove stems and seeds. Place chiles, onion, garlic, salt and 1 1/2 cups water in a medium saucepan. Bring to a boil. reduce heat and simmer until very soft. about 15-20 minutes.
  • Puree chile mixture in a blender until smooth. Strain until a medium bowl and mix in vinegar.

Veggies

  • In a large bowl add the chopped red onion, lime juice, cilantro and 2 tablespoon of olive oil. season with salt and pepper and set aside.
  • Start grill and when ready at medium-high heat. drizzle cabbage, onion and green onions with olive oil. Season with salt and pepper. Grill turning occasionally, until the veggies are charged and softened. roughly 4 minutes for scallions, 10-12 for cabbage and onion. Let the veggies cool slightly so you can chop them
  • once grilled veggies are cooled, core the cabbage and cut into bite-size pieces along with the scallions and onion. Toss the chopped veggies in the bowl with the red onions season with salt and pepper.

Steak

  • remove the steak from the marinade, scrape off excess. season both side with salt and pepper. Grill steak until medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5-10 minutes before slicing. make sure to slice against the grain of the steak into long thin pieces.
  • Serve steak with vegetables, tortilla and dried chili salsa

Grilled Za’atar rubbed porkloin with apple cabbage slaw

Well it was a pretty uninspiring week for food in my house this last week. I didn’t come up with anything new, I was totally fine with eating cereal for dinner every night; we didn’t but I could have.  Sometimes I am just not feeling it and then my Yankee New England roots kick in and see some things that need to be eaten or made into something before they go bad.
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So getting the feeling that I needed to start making something with the bag apples my mother-in-law dropped off, the cabbage my husband harvested from the garden and also the pork loin I took out of the freezer the other day to thaw last nights dinner pretty much made it self. Pork goes great with apples and cabbage goes great with both. I was slightly concerned it didn’t look very appetizing but I knew the flavor was there. A few comments from the fam. in-laws included it was a resounding success.

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Za’atar spice blend can be toasted sesame seed, sumac and ground thyme – try it if you come across it.

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So here is what I made with what I had on hand. Yes I even had the Za’atar spice blend on hand; my daughter brought it back from Israel. You can find it locally if you are interested or use your favorite spice blend on your pork loin.

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I forgot to grab a picture before I started slicing up the pork!

 

grilled za'atar rubbed pork loin with apple cabbage slaw

Ingredients
  

  • 4-5 pound pork tenderloin
  • 2 tablespoons Za'atar spice blend or choose your favorite
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper

apple cabbage slaw

  • 1 small head of cabbage diced
  • 3-4 medium apples peeled and sliced
  • 1 medium onion sliced
  • 1/2 cup white wine
  • 1/4 cup chicken stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon olive oil

Instructions
 

  • season the pork all over with salt, pepper and the Za'atar blend and let it sit until it comes up to room temperature and the grill heats up.
  • Dice the onion, slice the cabbage and peel the apples.
  • when the grill is ready add the pork loin and cook for 3-4 minutes on each side until the internal temperature reaches 145'F
  • With the pork on the grill add the olive oil onion and cabbage to a large enough fry pan, season with salt and pepper and cook down for 3-4 minutes. Slice the apples and add to the cabbage. cook for another 3-4 minutes. Add some wine and chicken broth and then cook till the liquid is gone. serve along side the pork and enjoy!

Marinated Flank Steak and Salad

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I hope everyone is doing well! It looks like this pandemic BS is going to continue on for the foreseeable future. I am still working from home and I am quite content with that except I don’t get to see my working teammates or my walking buddies and I really miss them and catching up with what’s going on in their lives.

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Stir Fry Sauce – Marinade

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A few weeks ago I shared with you a stir fry sauce recipe.  If you made it you probably have quite a bit of it left over in your fridge.  I finished using mine up this last week. And I will be making more if it. I of made stir fry with it, I also marinated some boneless skinless chicken thighs and cooked them on the grill. The other day I marinated a couple of flank steaks in it overnight and then grilled them outside and they were simply divine.

So if you haven’t made the stir fry sauce, what are you waiting for

Stir Fry - Marinade Sauce

dclarkabal
Prep Time 5 mins

Ingredients
  

  • 1 cup chicken stock
  • 1 cup soy sauce
  • 1 cup oyster sauce
  • 2 teaspoon sugar

Instructions
 

  • combine all ingredients in a medium bowl and whisk until the sugar dissolves

A simple light meal for us is usually a steak and salad. It’s easy, quick and very satisfying. I added some orange supreme – simply orange slices without the pith and the membranes. When you bite into a salad you want the citrus to be smooth and membrane free. Pick your greens, add some nuts or seeds; I added marcona almonds and a some oranges and it makes for a really nice dinner you can have on the table in less than 30 minutes. Please note that I would marinate my steak over night or at least for a couple of hours so the flavors get all through your steak. So the 30 minuets does not include that.

You can use your favorite dressing on hand or make this easy vinaigrette that paired nicely with my marinated steak.
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Easy and Tasty Vinaigrette

Asian Vinaigrette

dclarkabal
Prep Time 5 mins

Ingredients
  

  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 cup canola or olive oil
  • 2 teaspoons sugar
  • 1/8 teaspoon ground ginger
  • 1 small garlic clove minced

Instructions
 

  • combine in a small jar all the ingredients, cover and shake or use a whisk

Stay healthy and safe, stay well, stay positive, play nice!

BBQ steak sweet potato & squash

I hope you are staying safe and healthy! We are living in such a weird time right now which none of us have ever seen before I do hope we can get back to some sort of normal before too long. I am coming up on week seven for working at home. It’s actually going really well I think having my daughter working next to me helps even though she works for a different company. Last week to break up the groundhog day feel of it we held spirit week. Animal print Monday, crazy hair Tuesday you get the picture. We had a lot of fun! We’ll have to come up with something else since we are home until at least June if not longer.

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It’s about time we start getting outside and take the cover off the grill. We have only had a few nice enough days though I will grill even when it’s not so nice. I do recall one very rainy night several years ago where my very good friend was holding an umbrella over me and I think there was a flash light as well? I know there were drinks involved and apparently whatever we were cooking HAD to be cooked out on the grill 🙂

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This isn’t out on the patio yet but I hope it will be soon!

This is a great any night meal, it comes together very quickly and doesn’t take long to cook and then you are eating within the hour. Plus clean up is just as fast and it tastes great. I am so looking forward to getting my garden in. We learned our lessen years ago to not plant until Memorial Day (the last weekend in May) we have lost too many plants to that one last frost after Mother’s Day which used to be our planting day. I have already started some seeds in the house; which I haven’t done in years. Let’s hope that works.

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As long as the raw meat doesn’t touch the tray; you can use it to take everything off the grill

For some veggies I find it easier to put on tinfoil or you can use a veggie tray made for the grill or one of those copper grill mats. I have lost a fair few potatoes or veggies through the grates over the years.

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I use a little tinfoil so I don’t lose the veggies

Steak – you cannot go wrong with Ribeyes
Squash – whichever kind you like or both
Sweet potato or whatever you have on hand
Large Onion peeled and sliced
Olive Oil
Black Pepper
Kosher Salt

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You still get grill marks even while using tinfoil

That’s it!  Take the steaks out before you start anything else, they are best when the come to room temperature; season liberally with Salt and Pepper and put aside.
Start the grill, Slice the veggies and potatoes. Season those with olive oil, salt and pepper.
Grab a sheet pan or whatever you use when you grill and head outside. I have a little plastic basket I put all the supplies I need like the plates, utensils and tinfoil etc. And I usually only have to come back in to refill my wine.

Stay safe Stay strong and Stay healthy!!!!

Anguilla vacation lunch and dinner

I mentioned last week that I was heading out for vacation and will be sharing some of the food we had. We arrived home last late night well actually we landed around 7:30 then had to go through immigration and then customs.

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Snapper lunch on Sandy Island

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BBQ chicken lunch on Sandy Island – cole slaw, rice and pasta – very good! 

Pictures of Sandy Island off the coast of Anguilla

We are no strangers to going through our international airport over the years. Our first time was back in 1988. Every year has been a little different; this one was a little odd to me. They have automated it a bit by having a machine read your passport and you answering a few questions on screen before you see an customs agent.  In the past we had always had to go through two check points one before you get your luggage and then another after you get your luggage. This time around there were 5 or 6 customs agents standing together and let us all just walk through with our bags and didn’t even look at us. Totally took me off guard. Not complaining that just meant that no one was going to pull us aside and go through our luggage looking for things we didn’t claim; which was also weird we never filled out customs forms; going into our destination and coming home. Very different!

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Lobster lunch at the Sunshine Shack

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Best french fries we had on the island at the Straw Hat

Enough about that I have a few pictures from my phone so some of the pictures are not that great but I will try to explain a little about what you are seeing. We ate out quite a bit and some restaurants stand out better than others and there was probably one that we probably wouldn’t go back to but it might have been either what we ordered or just not there night so I am not going to mention them.

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Steak dinner we made back at the house – I brought the steak from home!

Jacala on Meads Bay is a must but make sure to make a reservation, they can be crazy busy at times. This is an authentic French restaurant with the Co owner Jacques Borderon walking or rather talking you through taking your order and making sure you know exactly what your are going to be eating was a real treat.

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Asparagus soup amuse bouche at Jacala with my cosmo!

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Appetizer of a “shepherds pie” believe it or not. It was excellent

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bouillabaisse – said best he had ever eaten!

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Pan roasted pork tenderloin over risotto

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Grilled snapper – this was mine and was excellent! Seasoned and cooked to perfection!

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Grilled crayfish – also well seasoned and tender

Ember on Lower South Hill is another must try. Everything is cooked on an open wood fire. Nothing was too smoky and Chef owner Marc Alvarez knows exactly what he is doing!  Unfortunately I didn’t get any photos it was our anniversary dinner but was probably the best fish I had on the island – melted in your mouth. I pretty much ate Snapper and Mahi Mahi the entire week whether it be a sandwich or a fillet or even in a taco.

Both are open air with water views though at night there really isn’t much you can see unless a boat goes by. If you visit the island of Anguilla I would make these a must eat!
A few others were visited and enjoyed a meal. Blanchards on Meads Bay, Madearman on Shoal Bay had no power but we had a very nice lunch and Ocean Echo also on Meads Bay

 

Bacon Garden Pasta

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I wasn’t sure what to call this dish so I figured I would get more attention if it started with bacon. Because everyone knows everything tastes better with some bacon on or in it. This dinner comes together pretty easy and quite quickly so it would be perfect for a weeknight meal.
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If you don’t want to start up the grill just to char the corn you can totally skip that part and do it right on the stove top like I did. It was super hot and humid out the night I made this and had no interest in sitting outside to do anything let alone stand at the grill. I do have a grill cast iron pan so I got the same affect. By adding a little char on the corn it does bring another flavor to party so you do you and cook the corn how you see fit.

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I could just eat this – tomato and basil with salt and pepper

I do want to mention my garden; it is coming along a lot slower than I think it should be. The broccoli, cauliflower, lettuce and swiss chard have so far been the biggest producers. My cucumbers are now the ones out of control and today might be spent making pickles. We’ll see how it goes. I would love to say I used my own cherry tomatoes in this dish but I would be lying. I thought we were not getting any of them till I found out my husband has been eating them before they got into the house hmmmm. So on Friday I got home before him and went out and harvested everything before he got home. NOW we have some cherry tomatoes in the house. I do fear that the other roma and beefsteak tomatoes will probably all ripen at once it seems to happen like that.
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Stove top multi-tasking charring corn, frying up bacon and heating water for the pasta

Bacon Garden Pasta

Donna Clark - Cooking at Clark Towers
easy quick weeknight meal
Total Time 35 mins
Servings 4

Ingredients
  

  • 4 medium corn on the cob shucked
  • 2-3 tablespoon olive oil
  • 2 cups cherry tomatoes halved
  • 8 + basil leaves
  • 6-7 slices bacon chunked
  • 1 medium sweet onion small diced
  • package of rigatoni or ziti
  • kosher salt
  • freshly cracked black pepper
  • freshly grated Parmigiano-Reggiano cheese

Instructions
 

  • Char corn with a little olive oil over medium-high heat 7-10 minutes turning occasionally.
  • Using a sharp knife, remove the kernals from the cobs
  • cook pasta according to the packages direction
  • In a small bowl add the tomatoes, torn basil leaves and a little salt and pepper
  • In another pan saute the bacon until crispy, remove to a paper towel to drain
  • In the same pan fry up the onions till tender, 4-5 minutes.
  • Add the tomatoes, corn and the bacon to the pan along with some salt and pepper just till combined.
  • drain the pasta once cooked add everything to your serving bowl and combine
  • top with a few more basil leaves and some freshly grate Parmigianno cheese
  • serve warm

Notes

Adapted from Fine Cooking
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Sirloin Tip Steak Bearnaise Butter

First day of summer means end of school for some, allergies for most, and BBQ season has officially begun. That doesn’t mean we haven’t fired up the grill several times already. When I plan on grilling out, I try to make sure that if it can be grilled it will be grilled.

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I usually complain how the asparagus in my garden is not producing, it is still not where I think it should be; more like where I want it to be. But I was pleasantly pleased with how many cuttings I was able to harvest. 

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I don’t usually make compound butters and I am not sure why I don’t; they taste delicious and they are very easy to make.

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This is a great weeknight dinner if you need it to be or a date night meal with a nice glass of wine. 

2 large sprigs fresh tarragon
4 Tbs unsalted butter, softened
2 Tbs minced shallot
1 Tbs dry white wine
1 Tbs white wine vinegar
1 Tbs water
Kosher salt and freshly cracked black pepper
1 ½ lb. beef flap meat – aka sirloin tip – cut so they are uniform sized pieces
1 bunch of asparagus – trimmed
T Tbs olive oil

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Bearnaise Butter

Strip the tarragon leaves from the stems, finely chop the leaves; about 2 tsp. And set aside.

In a skillet over medium-low heat melt 1 Tbs butter along with the shallots and the tarragon stems. Cook for a couple of minutes till the shallots are translucent. Add the wine, vinegar and 1 Tbs of water. Increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the stems and let cool complete.

Once cooled add the last 3 Tbs butter, the chopped tarragon, ¼ tsp kosher salt, and ⅛ tsp pepper. Mix with a fork until well combined. Set aside until ready to use.

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Steak and Asparagus
Heat your grill to high about 400’F – 475’F

Using a sheet pan place some plastic wrap down; use one end for the beef and the other for the asparagus. Coat both with olive oil and season generously with kosher salt and fresh cracked black pepper.

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Grill the meat turning every 2 minutes. Around 6-8 minutes, you are looking for medium rare 140’F for best flavors.

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Remove plastic wrap place beef on sheet pan cover loosely with foil, while it is resting, cook asparagus turning once till slightly charred 2-3 minutes.

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Thinly slice the meat against the grain, arrange on plates or a platter with the asparagus, top both with dollops of the butter.

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Mangia Mangia!!!

 

 

Gyros – Greek street food

We had a wonderful time in Greece, looks like we got out just in time though. They have had a couple of horrible storms where they had to shut down all of the ferries; parts of Athens was flooding and some of the Peloponnese islands are getting hit really hard. I guess my ferry ride into Mykonos harbor pales in comparison to what they are experiencing now. Though at the time it was a new experience for me trying to get into the hull of the ship to get ready to disembark being tossed around like a rag doll due to high winds and rough seas. Looks like we had it easy!

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Theirs

Last week I shared some of the food we had eaten on our journey. Bare with me for another week of Greek food I even made some this week at home and shared it with my son and in-laws. Sorry this one might be a little wordy too.

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Ours – first try don’t judge me too hard!

We rented a car for the day on the island of Mykonos no sure my husband was thrilled with this idea; especially since he was driving; but I wanted to and they say if you are going to rent a car, ATV, or side by side; this is the island to do it as there is less traffic that some of the other ones. My husband might disagree a bit with this. The roads are narrow, the traffic was less but the uneven stone walls leaning in make for a scary ride at times. We did get a little too close to some bushes while a bus was coming at us. Thankfully no damage. Sorry back to food – I read about a few restaurants that you Must Visit while here. We came a across one of them and decided to check it out for dinner; after we handed in the car; no one wants to or should drive there at night especially after a glass of wine or two.
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Our dinner at Bill and Coo was the most expensive meal we had but what an experience in fine cuisine. I’ll share the photos of what we had but I couldn’t begin to tell you how to make any of it. There are several high end restaurants that might break the bank but you can also eat on a dime and still enjoy some great tasting food and have a wonderful experience. After having several gyros on the islands and mainland my husband asked “why are these not more popular back home?” I’m sure they are somewhere in the states, just not anywhere near us.

Enjoy some Bill and Coo food porn!IMG_1245IMG_1246IMG_1247

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The night before we were leaving I wanted to bring back 2 things from Greece. I loved their Pistachios and their pita bread. I found a shop for the nuts but had to ask one of the bellhops at our hotel where a grocery store was so I could get some pita to take home. He tried not to laugh at me but found it hard while saying “um don’t you have pita bread back home?” I get it, of course we do but I have never come across thick ones that wasn’t a pocket; if that makes any sense? for 1.5 euros I packed a 10 pack of pitas in my luggage.

Here is my first attempt at making a chicken Gyro – it won’t be my last; everyone loved them!

Souvlaki is marinated meat skewer which you then take the cooked meat along with some other ingredients; roll everything up in a grilled pita and you got yourself a Gyro
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Souvlaki dry rub for marinade – combine all the below in an airtight container

2 tablespoon dried oregano
2 tablespoon paprika
2 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground pepper

Take 1 tablespoon of the above mixture and combine it with 2 tablespoons fresh lemon juice and 2 tablespoon olive oil. Cube up your chicken, pork or lamb and add to a ziploc bag along with the marinade. Make sure all pieces are covered and let sit up to 24 hours.
I made mine in the morning and had it ready for dinner that night.
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I didn’t skewer them or cook them over the grill only because it was getting dark out and I didn’t want to 🙂 I did grill my Greek pita over an open flame on my stove top. You can eat this as a deconstructed gyro but I think you need to try it as I made it at least once.
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Tzaziki
1 medium Cucumber – grated and drained
1/2 cup Greek yogurt – plain
1 tablespoon extra virgin olive oil
1 1/2 teaspoons lemon juice – fresh is best
1 -2 garlic cloves – minced
2 teaspoons dill or mint – fresh
1/4 teaspoon kosher salt

Grate unpeeled cucumber seeds and all. squeeze out as much of its liquid that you can.
add all the ingredients together. Let it sit for 10 minutes to let it meld. Adjust the ingredients above to your taste. It should last about 4 days in the fridge, that is if you have any leftover. Before serving drizzle a little olive oil on top.
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Gyros
Meat – marinated and cooked
Pita
potatoes – french fries
tomato – chopped
red onion – sliced thinly
Tzaziki

Grill the pita bread, layer the rest of the ingredients, top with fries and tzaziki – roll and enjoy!

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Sunday Family Dinner

Last Sunday the weather was perfect for cooking out on the patio. To combine my favorite Sunday meal – roasted chicken – I mentioned to my husband lets do a beer can chicken out on the grill for dinner. We both had different things on our “to do” list for the day but will end it out on the patio, one of our favorite places to be.
spatchock chicken on grillWe went our separate ways to get some of our “to do” lists things done and my phone went off he said our son was coming for dinner, then a couple of hours later it goes off again, his parents were coming for dinner. Some people might get annoyed their initial dinner plans change but I actually take it as a compliment that he wants to share our favorite food and our favorite place with people we love.
Potatoes on grillWe all sat around the table sharing good food and wine along with some great stories. My  mother-in-law mentioned she was cleaning out a cupboard and didn’t know what to do with her Ebelskiver pan. Firstly all but my daughter had no idea what she was talking about, secondly why in 34+ years I have known her had she never mentioned this special pan or made me any of the Danish pancakes her pan makes? The next day the pan found its way into my kitchen. I had planned on making them and sharing the recipe today but I need to make a batch or two before I share it with you. Stay tuned!
broccoli on grillSunday dinner was one of the only meals I made this week so I don’t have a “new” recipe for you today except it’s another beautiful Sunday and you should try to spend some of it in your happy place with some of your favorite people.

I can’t leave you with nothing so last Sunday’s dinner is worth sharing – I cut the backbone out of two chickens aka spatchcock. Seasoned with olive oil, salt, pepper, garlic, lemon and rosemary.
In my cast iron pan I sliced up some baby potatoes along with an onion and again olive oil, salt and pepper.
I had some broccoli from the garden and wasn’t sure how I should deal with it on the grill so I did the same olive oil, salt and pepper and put the whole head on the grill, turning it a couple of times till it was cooked through and threw a loaf of bread on the top rack to heat up. Pretty perfect way to end the day if I do say so myself.

Marinated skirt or flank steak

I am going to start this by asking you to make this!!! Demanding is a little harsh but damn this is amazing even cold the next day! Just saying as a Mom that if my kids wanted to make this for me next weekend for Mothers day it would be a good day!!!!
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A couple of weekends ago  it was finally gorgeous out – a little chilly and windy but at least the sun was shining and it wasn’t snowing! Though I still have some snow on the ground in certain areas around the house; It was definitely time to start bringing out the patio furniture and starting up the grill. That was after we removed a mouse nest that was in the grill; disgusting;  so I vacuumed, washed and burned off any mice remnants YUCK! 700’F for 10 minutes ought to do the trick.
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Let’s just say that I was happy no one was taping me, I lifted the cover, my dog freaked out and chased, I screamed and my daughter laughed it was quite the ordeal. One of the stupid little rodents wanted back in while I was out there cooking. I told him to get out of here or I was letting the dog back out. My dog has a little cat in him in that he has caught mice before but no thank you!
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While my daughter and I brought all the furniture out on Sunday my guys went to Killington, VT skiing. Apparently they are not done with winter but we certainly are. Earlier in the day I cooked up some eggs and decided to make some potato salad. I had a skirt steak I needed to cook up so dinner was already planned while enjoying my morning tea. I got my skirt steak out onto the counter and went to my computer; before I opened it I actually thought that was ridiculous; why do I need to look up a marinade recipe, I know what I have on hand and what flavors we like. As long as I had the 3 components (acid, oil, spices) needed to marinate my steak I can add whatever other flavors we like.
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My marinade consisted of lemon (acid), olive oil (oil), soy sauce, garlic, shallots, salt and pepper (spices).  I marinated it around 4-5 hours and WOW was it awesome. I unfortunately didn’t take any pictures to share so I made it again during the following week – you’re welcome 🙂
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Flank or Skirt Steak
soy sauce
olive oil
shallots – sliced thin
garlic – miced
lemon – sliced
Kosher salt
fresh cracked black pepper
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flatten out the steak and score; make a few this slices; against the grain. In a ziploc bag add the rest of the ingredients.  Really no need to measure but for my friends who “need” measurements I will guesstimate.  1/2 cup soy sauce, 1/4 cup olive oil, 1 large or 2-3 small shallots, 2 cloves of garlic, 3-4 slices of lemon, tablespoon kosher salt, 1 teaspoon fresh cracked black pepper.  Marinate 4-8 hours.
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Best if cooked on a grill – I used my propane grill and cooked on each side for about 5-6 minutes for medium rare – please do not over cook – you won’t enjoy it! Let it rest for 10 minutes or longer if you can wait.  Slice against the grain and enjoy!