Let’s start grilling season off with one of my most requested recipes. A steak coffee rub.
From August 2013
A friend of mine spent a few months one summer experimenting with coffee rubs. This was one of my favorites. If you need something fun to do with your next grilled steak, this is a recipe to try. And with my love of blueberries, can’t go wrong with a blueberry coffeecake. Yum.
On the board tonight:
- Steak with Coffee Rub
- Green Beans w/Bacon & Onion
- Baked Potatoes
- Blueberry CoffeeCake
Steak with Coffee Rub
- 3 tbsp chili powder (pure ancho or a blend)
- 3 tbsp finely ground coffee (espresso works best)
- 1 ½ tbsp paprika (use a good one)
- 1 tbsp dark brown sugar
- 2 tsp dry mustard
- 1 tsp salt
- 1 tbsp fresh ground pepper
- 1 tsp ground coriander
- 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces
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…
A perfect one-pot meal that cooks up in 35 minutes.
I wanted to make sure I could prepare it with just the accessories that came with my Multi-Pot. Continue reading
We ended up with about 24 inches of snow, not counting the impressive drifts. Everything was closed again today while we clean up. As it’s Colorado, it’s already melting and the sidewalks, driveways and patio are already dry. The four-foot drifts/snow piles from shoveling will take a bit more time. But it will be in the sixties by the end of the week.
In less than good news, two of my plum trees lost huge branches, and my 10-15 foot bushes’ health is still to be determined. Most will probably survive.
The big ducks demanded access to the yard, so I shoveled a path and they hung out on the patio, quickly understanding that those snow walls were unscalable. Although Maddie gave it a good try.
Anyway, the weather just cried out for comfort food. So tonight it’s chicken and biscuits. Continue reading
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)
I’m trying to clean out the freezer, using up items before my weekly shopping trip. Since I can’t run out to pick up something I may have forgotten, I’ve had to get creative as I cook. Here are two meals made from what was in the house on those days.
My favorite Oven-Baked Fried Chicken and mashed potatoes, with a little twist: smoked brisket gravy. The thing about oven-baked chicken is there’s not enough drippings to make a good gravy. But in my freezer, I had little secret ingredient to make a great, smoky gravy: burnt ends. These were leftover from my very first smoked brisket. Continue reading
With the stay-at-home orders ongoing, once work wound down, I had more time to cook some “slow foods” – foods that take a bit more time and I haven’t had time for recently.
First up, grilled onions. I got a good deal on a bag of sweet yellow onions, so my drawer is full and I decided I needed to use up some. I love grilled onions, but to do them correctly takes time. About twenty minutes or more. Continue reading