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
Pictured: Quick and Easy Pasta Salad, recipe here, along with several other summer salad recipes.
One of my favorites:
Chipotle Macaroni Salad
- 1 cup mayonnaise
- 2 chipotles in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 tbsp limejuice
Mix together ingredients and set aside while macaroni cooks.
- 1 lb elbow macaroni
- 1/2 tsp garlic powder
- 1 stalk celery, minced
- 4 green onions, chopped
- 1 tbsp lemon juice
- 2 tbsp minced parsley
- 2 large tomatoes, chopped (or equivalent)
- 8 oz cubed sharp cheddar cheese
- 4 thick cut bacon strips, cooked and crumbled (optional)
- 1 cup chipotle mayonnaise
- Salt and freshly ground black pepper
Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, tomatoes, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.
Next week: Some duck photos, roasted jalapenos, Key Lime bars. Stay tuned…
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
This was pretty easy. And since my grill is so big, I also grilled chicken thighs (bone-in) – recipe in a later post – and naked baked potatoes (on a skewer to heat evenly, no foil).
Photo of yummy potato salad by JeffreyW, of course
At the last-minute yesterday, I decided we needed potato salad at our cookout. Luckily, electric pressure cooker to the rescue. Four minutes cooking time, about 10 minutes prep. I left potatoes and eggs in the fridge to cool while we ran around. Added mayo, mustard, some dill pickle juice just before dinner and served with grilled hamburgers and corn. Yum.
Perfect Picnic Potato Salad
- 6 large potatoes, peeled, cubed
- 4 large eggs
- 1/2 small yellow onion, finely diced
- mayo and yellow mustard to taste – I used less than a cup of mayo and about 1/4 cup mustard – but I know some people like a lot more. I added a 1/4 cup of dill pickle juice
- salt and pepper to taste
Add the steaming basket to the pressure cooker and add enough water to come to bottom of the basket. Add cubed potatoes (and you don’t need to be too fancy with cutting the pieces – just relatively same size for uniform cooking). Place washed eggs on top of the potatoes. Close the unit, set to steam for 4 minutes. When finished, use the rapid release method to ensure eggs don’t over cook and potatoes stay firm.
Add eggs to a cold water ice bath. Remove potatoes and drain excess water. Add to large serving bowl. Peel eggs, wash and cube. Add to potatoes. Let cool completely before mixing so as not to turn the potatoes into mush.
Once cooled, add remaining ingredients and fold until well mixed. Let sit for about 10 minutes before serving.
Serves 6 easily
I haven’t posted a lot of grilling recipes this summer because, well, let’s face it, I haven’t posted a lot of recipes! But this week I’ll post a few favorites. I’m still not doing much grilling because I’m saving up for a Traeger grill. Friends have one and I can’t imagine grilling or smokin’ on anything else since I’ve used it.
Until then, I’ll fry these up in my cast iron skillet. Great on the grill or in the skillet. And now that I’ve finally found a good source for tasty pita bread, a dinner favorite.
Serve with fresh corn on the cob and grilled eggplant (I have three Japanese eggplant almost ready to pick).
Curried Turkey Burgers
- 1 lb ground turkey
- 3 tbsp plain yogurt
- 1 tsp ground curry
- 1/8 tsp ground cumin
- ½ tsp salt
- 3 green onions, chopped
- 4 pita breads
In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.
I’m thinking I’ll focus on grilling recipes this week. Start with something a bit different with some exotic flavors. Serve over rice or couscous and add some grilled vegetables for a quick and easy dinner.
Grilled Chicken & Papaya
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
- 4 boneless chicken breasts
- 8 button mushrooms, washed
- 1 onion, cut into 8 wedges
- 1 green pepper, cut into 8 pieces
- 1 papaya, peeled, seeded & cut into 8 chunks
- 4 large metal skewers (if you use wooden, remember to soak them first)
Heat oil in skillet, add curry powder and stir for 30 seconds, remove from heat & add lemon juice, water, salt & pepper. Cut each breast into 4 to 6 cubes. Thread on skewers: (suggested) mushroom, chicken, onion, pepper, chicken, papaya, chicken, pepper, onion, chicken, papaya, mushroom. Brush curry mixture on all sides of the kabobs. Grill for 10-15 minutes, turning frequently and basting with curry mixture.
Brats are about as basic as you can go, store had one of their specials going so I bought several. Potato salad, slaw, and
three four bean salad round the lunch plate off in a nice picnic style. Not a huge fan of eating outside but the flavor was there. LOL