What’s on your plate for this holiday weekend (how did that happen)? Are you sad summer is waning or is fall more your season? Most importantly, whatcha cookin’?
This steak is easy to make in the oven, but I thought I’d try it on the grill this time. Works great – just remember to cook it away from the coals or turn the grill off if it’s electric, like mine.
This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven/on the grill in the same pan, because of the cheese. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving.
On the board:
- Flank Steak Pinwheels
- Grilled Sweet Corn
- 4-Minute Potato Salad (recipe here)
- Fresh Sliced Peaches
Flank Steak Pinwheels
- 1 large flank steak, butterflied
- salt and pepper
- crushed garlic (at least 2 cloves)
- 8 oz sliced provolone cheese
- 1 bunch washed and dried spinach leaves
- 8 wooden skewers
- olive oil
Cast iron skillet Continue reading
Jeffrey W Pickled Peaches
Fires and late freezes last year left us with very few peaches from the Western Slope. But this year, a bumper crop means a fresh delivery from the Palisades farms every few days. I buy a few each time, so that I don’t have to many overripening on the counter.
This is one of my favorite peach recipes. Great on grilled pork or chicken.
On the board tonight:
- Grilled Pork Chops
- Peach Chutney
- Green beans in Butter
Grilled Pork Chops w/Peach Chutney
- 4 pork chops, medium thickness
- ½ tsp crushed garlic
- salt & pepper to taste
- 2 tsp olive oil
- ½ cup Peach Chutney
The local grocer had turkeys on clearance. They are all marked at $8 and I sorted through them until I found a smallish one at 13 lbs. So why not a turkey dinner in May?
It’s been unseasonably warm here after our early snow in September, so grilling is on the menu.
On the board:
- Spicy Lime Cilantro Chicken
- Mexican Rice Medley
- Green Beans
- Dark Chocolate Chip Cookies (recipe here)
Spicy Lime Cilantro Chicken:
Place ingredients in a zip-lock bag and marinate 1 hour or overnight. Broil or grill for 15 minutes, turning every 5 minutes, until breasts are cooked to 165 degrees. Continue reading
Photo Credit: Food Network/Michael Symon
Chef Michael Symon* has a new show on Food Network called Symon’s Dinners Cooking Out. It’s a fun half-hour with Symon grilling all his recipes with the help of his wife.
I wanted to share this recipe as soon as I saw the episode. Such a perfectly simple way to prepare eggplant and fresh tomatoes. As we wind up garden season, this is a perfect late summer grilling recipe.
Check out all the recipes from the show, most are simple and unique takes on popular favorites.
Grilled Eggplant Parmesan
Total: 30 min
Active: 30 min
Yield: 4 servings
- 2 medium eggplants
- 1/3 cup extra-virgin olive oil, plus more for serving
- 1 teaspoon fresh oregano, chopped
- Kosher salt and freshly cracked black pepper
- 4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds
- 8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
- Freshly grated Parmesan, for serving
- Torn fresh basil leaves, for serving
I get gifts! One I got this year was a box of assorted large bottles of spice mixes. I’ve enjoyed each unique blend, especially the Peruvian one, since it’s been a while since we have been able to frequent our favorite Peruvian restaurant here.
Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy. So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.
It’s all very fresh for summer and great for grilling.
On the board tonight:
- Grilled Cantanzaro Herbed Chicken Breasts
- Grilled peppers and onions (toss sliced onions and favorite mix of peppers with olive oil, salt, pepper and grill in a grilling pan)
- Cucumber-Tomato Salad (recipe here)
- Gelato (recipes here)
Somehow, I made an extremely spicy Green Chile. The peppers were marked as hot, so I should have suspected because normally they just assume you know green chiles are on the hot side. These were on the super-hot side.
Someone sent me this recipe when I was asking for recommendations. It’s simple and turned out great. The only substitution I made was beef for pork. I’m not a big pork fan. Bacon, sausage and pepperoni are about it.
I used a boneless blade steak, which worked perfectly. I kinda wished I would have popped it on the grill when I roasted the chiles.
The day after Memorial Day, I braved going out into the world. I scored 10 lbs of chicken leg quarters for $4. (That’s $4, not $4 a lb). So I froze most and kept a few out to grill. I use a spicy dry rub and grill them until they are about 160 degrees F, then I coat them in a sweeter sauce (I love me some Sweet Baby Ray’s) and let them finish cooking, about 10 more minutes. That way the sauce doesn’t burn.
Other times, I’ll flip the process and use a sweet rub and coat with Sweet Baby Ray’s Spicy sauce. Either way, I get a nice sweet and spicy mix when it’s done.
And yes, those potatoes are sliced in half, coated in oil and salt and then grilled. Gives them a nice crust and they cook in half the time.