Teriyaki Steak

Not too long ago I made skewered and marinated steak on the grill and we liked it well enough to try it again.  This time it was left in the marinade for about and hour and I cooked onions and muchrooms in a skillet and added the beef to reheat everything. I also cut some corn off the cob and cooked it with some salt, butter, cream and rice syrup. Rice was another side.
 

Philly Cheesesteak meatloaf

Charlie loves Philly Cheesesteak sandwiches so when I showed him this recipe for a cheesesteak meatloaf,  he was all up for it. 

Philly Cheesesteak Meatloaf

A Delectable Fusion of Philly Cheesesteak and Meatloaf

 

Ingredients:

1 lb ground beef

1 cup bread crumbs

1 egg

1/2 cup milk

1/2 cup diced onion

1/2 cup diced green pepper

1 cup sliced mushrooms

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

Salt and pepper to taste

1 cup provolone cheese, sliced

1/2 cup beef broth

1/4 cup ketchup

2 tablespoons brown sugar

1 teaspoon mustard

Directions:

Preheat oven to 350°F (175°C).

In a large bowl, mix together ground beef, bread crumbs, egg, milk, onion, green pepper, mushrooms, Worcestershire sauce, garlic powder, salt, and pepper until well combined.

Press half of the meat mixture into the bottom of a loaf pan.

Lay the provolone cheese slices over the meat, leaving a small border around the edges.

Cover with the remaining meat mixture, pressing the edges to seal.

In a small bowl, whisk together beef broth, ketchup, brown sugar, and mustard. Pour this sauce over the meatloaf.

Bake for 1 hour or until the meatloaf is cooked through.

Let it rest for 10 minutes before slicing.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 450 kcal | Servings: 6 servings

 

Shrimp and steak on the grill. I didn't think to take pictures until this is all that was left

 

I wasn't planning anything for dinner but then I got hungry and found some shrimp in the freezer and ran to the store and got a steak on sale.  I skewered both and marinated the steak in teriyaki sauce and the shrimp in Japanese BBQ sauce.  We had rice and kimchi with it  Charlie added Yum Yum sauce to his.

A trip to the farmers market led to this meal

A very pleasant summer meal: Corn on the cob, fried okra, tomato salad and a grilled steak.

I  also got some delicious peaches, some of which got ate last night. 

Okra is soaked in water, cut into bite size pieces, soaked in buttermilk then strained to drain. Tossed then in flour, corn meal, salt and pepper and strained of excess again.  Enough oil/butter is melted to come part way up the okra and then fried, turning and watching closely until browned and crisp.

Tomato salad is diced tomatoes with onion and basil and tossed in vinegar and oil with salt and pepper and a very small amount of sugar.

Corn is cooked with husk on in 350º oven for 30 minutes.  When cool enough to handle the husks and silks easily peel back and give you a handle.

Steaks were seasoned with pepper and garlic salt and grilled until done to taste.
 

Used the smoker for chicken, beans and rib stoday

TANGY COLESLAW VINIAGRETTE

1 head green cabbage

1 large green pepper

1 med. Spanish onion

1 C. cherry tomatoes

1 C. sugar

1 tsp. dry mustard

2 tsp. sugar

1 tsp. celery seed

1 T. salt

1 C. white vinegar

3/4 C. vegetable oil

1. Rinse cabbage, remove dark, touth outer eaves.  Cut cabbage in half, quarter, core and shred.  Should make 10 cups. 

2. Cut green pepper into rings, removing seeds and white membrane.  Slice onion, separate into rings. Cut cherry tomatoes in half lengthwise.  Cover and chill until ready to use. ( I am going to use uncut grape tomatoes and may toss in some Clementine sections too)

3. In a large bowl (I am going to be running out of large bowls) alternately layer half of the cabbage, 1/2 of the onions. 1/2 of the peppers, Repeat. sprinkle with 1 C. sugar

4. In a small saucepan, combine mustard with 2 tsp. sugar, the celery seed, salt and vinegar, and oil.  Mix well, bring to a rolling boil over high heat. Pour hot over vegetables in bowl.

5. Cover coleslaw tightly with plastic wrap and place in the refrigerator for 4 hours or longer so that the vegetable mixture can marinate.  Toss the vegetables several times so they all have a chance to absorb the dressing

6. To serve: Uncover the coleslaw and add the cherry tomatoe halves.  Toss very gently until vegetables are well coated with dressing.   Arrange in serving bowl or platter and serve immediately

GATES BAKED BEANS

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING

1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE

1/2 C. MOLASSAS 1 TSP LIQUID SMOKE

1 c. beef drippings 1 c. brisket fat

1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.

Ribs in the smoker

 Competition Ribs from Cool Smoke P. 97

1 C. Cool Smoke Rub

2 racks St. Louis cut spareribs, membrane removed

1 /2 C. apple juice in spray bottle

1 C. Cool smoke BBQ sauce Smoked Chili Powder

1/2 C. honey, divided 1/4 & 1/4

2 tsp. cider vinegar         1 C. smoked paprika

8 T (1 stick) butter, melted 4 T.+ 1 tsp. dried Greek oregano

1/4 C. packed light brown sugar 3 T + 1 tsp. ground cumin

         3T+ 1 tsp. cayenne

Cherry BBQ sauce 2T. granulated onion

3 C. ketchup

1 C. packed dark brown sugar Cool Smoke Rub

3/4 C. white vinegar

1/4 C. Molasses 1/2 C. Turbino Sugar

3 T. Worcestershire sauce 1/4 C. smoked chili powder recipe

1 T. smoked chili powder (p 50) 1 tsp. cayenne pepper

1/2 tsp. kosher salt         1 T. + 1 tsp. granulated garlic

1 T. smoked paprika 1/4 C. +2 T. kosher salt  2T+1tsp

1 T. sweet paprika         2 T. + 2 tsp. ground cumin

2 tsp. granulated onion 1T. + 1 tsp. cracked black pepper

2 tsp. granulated garlic 1T.+ 1 tsp. granulated onion

2tsp. cayenne

1 1/2 tsp. fresh ground black pepper

2 tsp. ground cumin

1/4 C. apple cider vinegar

& 1/4 C. Honey

Rub rigs with mustard, Sprinkle rub on ribs (1/4 C. per side) Let sit 1 hour before putting in smoker.

Heat smoker to 275.  Smoke 2 hours, meat side up, spraying with apple juice every 30 min.  

Drizzle with  1 stick butter &1/4 C. each honey & brown sugar. Wrap smoker to 203º to 211º  

Unwrap brush with cool smoke sauce & heat to set sauce 15 min. Watch closely to keep from burning or overset the sauce. Serve with sauce on the side

Beef Bulgogi

I don't have any recipes today. I went to the Korean store and got some fresh kimchi, kimbap, and marinated beef for bulgogi and came home, put the bulgogi on the grill, turned on the rice cooker and that was all there was to it.
 

Chicken Spiedini

Garozzos Italian Restaurant is acclaimed to be possibly the best Italian restaurant in the area.  Last week Charlie and I went there and each of us had a version of their Spiedini di Pollol . I had the one with crushed tomatoes and Charlie had the one with artichoke hearts and Alfredo sauce.  We got there at 3:30, half an hour after they opened and were the only patron there at first.  Someone must have been caught off guard in the kitchen because Charlie's, although delicious, the chicken was waaay over cooked.  I said I wanted to try to make  a version of theirs sometime soon.  That turned out to be today.

Yesterday Mary from Michigan, an online friend since long before Facebook,  posted a recipe for a cake that looked scrumptious. So I made it today too. It has become both our all time favorite cake now. I spent more time in the kitchen today than I have in a long time. By the time I served the Speidini, I was too tired to think about a garnish.

Garozzo’s Chicken Spiedini

Prep 20 min, Cook 1 hour, Bake 30 min, Total 2 hours, 5 min.

Garozzo’s menu for Spiedini di Pollo: marinated chicken breast, rolled in bread crumbs, skewered and grilled.

1. Garozzo:  topped with Amogio sauce, with a side of pasta and Sugo.
2. Gabriella; Over fettuccini with Diablo sauce (available in grocery stores)
3. Georgio:  with crushed tomatoes basil, garlic, spinach & olive oil over angel hair pasta & Romano cheese.
4. Samantha, Fettuccini, artichoke hearts and creamy Alfredo sauce.

Ingredients for chicken

2 lb chicken breasts, boneless, skinless, cut into 1-inch pieces

Marinade

6 garlic cloves, crushed

2 tsp. lemon juice

lemon zest

1/2 C. olive oil

1/2 C white  wine

1 tsp. salt

1c. Italian bread crumbs

 Marinate chicken pieces in 6 cloves garlic, 2 tsp. lemon juice, 1/2 C. olive oil, 1/2 C. white wine1 tsp. salt in refrigerator for 24 hours.  Remove chicken from marinade, toss with breadcrumbs to coat well. Arrange on skewers. Bake in 400º oven or on grill and bake until golden brown, about 25 minutes in oven, turning after 15 min.  Serve over pasta, topped with Sugo and Parmesan cheese

Garnishes and other servings

Spaghetti, cooked

Fresh basil

Grated Parmesan

Sugo sauce 

Ingredients

2 T. olive oil

1 small onion, fine dice

3 cloves garlic minced

salt & red pepper flakes to taste

22 oz can crushed tomatoes

1/2 C red wine

handful fresh basil

Sugo sauce

Directions

Heat oil, add onion and cook to lightly brown. Add garlic til fragrant. Remove garlic,  add salt & pepper, torn basil leaves, tomatoes and wine. Bring to simmer, cover, cook 1 hour, uncover and let reduce 16-20 minutes.  Set aside, reheat before serving. 

Amogio Sauce - light and flavorful - the perfect marinade or sauce. It will      add zip to your favorite chicken, fish, or pasta. 

Ingredients

• ½ cup extra virgin olive oil
• 4 tablespoons butter
• ¼ cup fresh lemon juice
• 1 garlic clove minced
• 1 tablespoon minced shallot
• 1 ½ teaspoons chopped fresh parsley
• 1 ½ teaspoons chopped fresh basil
• ¼ teaspoon crushed red pepper
• salt and pepper to taste

Instructions

• In a medium sauce, combine oil, butter, lemon juice, garlic, shallot, parsley, basil, and crushed red pepper.
• Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
• Season with salt and pepper to taste.
• Serve immediately over pasta or let cool for 30 minutes to use as a marinade for chicken.

ALFREDO sauce: 3-4 cloves of garlic diced and sautéed in 1/2 stick butter Add 1 pint heavy cream along with some salt and cracked pepper Cook the cream until it starts to simmer and add 1 cup finely grated Parmesano reggiano and 1/2 cup Asiago cheese Cook until all cheese is melted in. Add salt and pepper to taste to finish Add noodles and cook in sauce 2-3 min

Butter Pecan Cake  from Mary, 6/15/24 

Ingredients:   For the Cake:

1 cup (226g) unsalted butter

3 cups (333g) cake flour

1 cup (200g) granulated sugar

1 cup (200g) light brown sugar, firmly packed

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 ½ cups (354ml) buttermilk, room temperature preferred

2 large eggs, room temperature preferred

1 ½ teaspoons vanilla extract

1 ½ cups (160g) pecan halves, very finely chopped

For the Icing:

1 ½ cups (340g) unsalted butter, softened

6 oz cream cheese, softened

⅓ cup (66g) light brown sugar, firmly packed

1 ½ teaspoons vanilla extract

¼ teaspoon salt

4 ½ cups (562g) powdered sugar

1 Tablespoon heavy cream

⅓ cup (35g) pecan halves, very finely chopped, optional

Directions:

Brown the Butter: Melt butter over medium-low heat, then increase heat and cook until golden brown specks form. Cool completely.

Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round baking pans.

Mix Dry Ingredients: In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.

Combine with Butter: Add browned butter to dry ingredients and mix until incorporated.

Add Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and vanilla. Gradually add to the dry ingredients, mixing until just combined. Stir in chopped pecans.

Bake: Divide batter among prepared pans. Bake for 30 minutes or until a toothpick comes out clean. Cool completely.

Make the Icing: Beat butter, cream cheese, brown sugar, vanilla, and salt until smooth. Gradually add powdered sugar and heavy cream, beating until fluffy.

Assemble the Cake: Level cakes if necessary. Stack layers with icing between each and frost the outside. Decorate with chopped pecans and piped frosting swirls if desired.

Prep: 1 hour | Cooking: 30 minutes | Total: 1 hour 30 minutes | Kcal: 975 per serving | Servings: 12 servings