OT: Your Best (simple?) Recipe
August is around the corner, which means for the weak among us grilling season is coming to a close and/or tailgating season isn't far away. The meatiest info from fall camp isn't coming out of the submarine any time soon, let's talk food. The board is slow, why not?
What's your favorite recipe? Tailgating, grilling, whatever. If it's easy, even better.
It's a Giada recipe from Everyday Italian (I think). It is my wife and I's favorite main course and is super simple.
Add polenta with spinach or roasted potatoes as a side and it's a perfect date night meal.
- Steak (esp. sirloin and strip): Mix a Tbsp of brown sugar with two of grill seasoning. Use as a rub.
- More steak: Simple marinade - equal parts honey, soy, and sherry.
- Egg roll in a bowl: 1 lb. ground pork, 1 bag (1 lb, I think) cole slaw (dry); chives, cilantro, hoison, soy sauce. Cook up the pork, then add the cole slaw and let it cook down. Throw in half your chives and half your cilantro, some hoisin, and some soy. Serve and top with remaining chives and cilantro. Easy, fast, good.
- Smoothie: 1/2 cup water, 1 cup apple juice, 1/2 banana, 1 cup spinach, 1 1/2 cups frozen fruit (I dig Costco's "Daybreak Blend," mango, pineapple, peach, strawberry, but anything works).
Marinate chicken breasts for two days using Lawry's Hawaiian marinade. Grill it and make tacos, it's so damn good. Chicken titty taco time!!
4.5 gallons of peanut oil at about 350° F. Add 12-13 lb turkey for about 40-45 minutes. Repeat.
Queso Dip
Ingredients:
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 pkg (16 oz each) Velveeta®, cut into 1/2-inch cubes
Directions:
- Combine undrained tomatoes and Velveeta in medium saucepan.
- Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
- Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.*
* - I recommend Tostitos "Scoops" or oven-warmed flour tortillas.
Ok. Mix 1 pack of cream cheese, 1 small tub (8oz? 12oz? not sure...) of sour cream, 1 cup of sugar and 1 teaspoon of vanilla. Mix this in with 2 bunches of stemmed, unseeded grapes (I like to do a bunch each of green and purple) and 2 cups of chopped pecans. Put it all in a big bowl and top it with brown sugar and crushed pecans mixed together. Cover and chill overnight. Bring out in the morning and eat the whole bowl because it's delicious and technically a salad and you have no self-control.
Mix a bit of Ground Cumin with Plain Greek Yogurt
Put a good dollop on or next to the Salmon
also goes well with a side of a grilled Vegetables
A Cru Beaujolais or a nice Pinot Noir would be good with it.
1. Can of frozen concentrate limeade into a pitcher
2. Fill concentrate can with favorite tequilla, add to pitcher
3. 12oz can or bottle of sprite or 7up, add to pitcher
4. Dump in a bottle of Corona
Stir and add ice to pitcher. Adding some fresh lime makes it even better.
Takes 3 minutes to make. Might be a little sweet for some, but it's always a hit at summer parties.
Along with this, mushrooms and onions in aluminum foil and potato wedges or homemade French fries.
A pretty standard method for venison steaks, but what the hell, thought I'd share.
lay bacon strips across top (1 or 2 layers)
pour BBQ sauce on them
bake (425 degrees for abt 20 min) or grill.
+ ???
= profit
For you fellas who have to worry about such a thing as "the end of grilling season," I recommend you look into a sous vide cooker. They run $100-$150 or so on Amazon. Great way to make a perfect steak indoors.
Kitchen torch (or propane torch from your workshop) gives it just the right finish. And the beauty of cooking it sous vide is the temperature is the same from edge to center.
Not the same as grilling ... but a huge step up over other indoor methods.