Saturday, June 20, 2020

Father's Day June 21, 2020

On the Menu

Steaks Grilled to Perfection
4 Servings

4 - 6-ounce steaks of your choice
granulated garlic, to taste
granulated onion, to taste
coarse sea salt, to taste
coarsely cracked black pepper, to taste 

Remove steaks from the refrigerator 30 minutes before grilling and season both sides with granulated garlic, onion, salt, and pepper. 
Preheat grill to high, cook for 3 to 6 minutes per side for medium-rare. 
To create attractive cross-hatched grill marks, using tongs, give the steaks a quarter-turn halfway through cooking on each side.
When done, allow the steaks to rest for 10 minutes before cutting them. This helps them retain their juice.  
Note: Use your finger and poke your steaks.   As steaks cook, they become firmer and firmer.  A rare steak has a lot of give,  [like pudding]; a medium steak feels springy [like jello]; a well-done steak feels very taut [no movement].

Bleu Ribbon Potato Salad
6 – 8 Servings

3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat-free sour cream

Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are fork-tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf, and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in the refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo, and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.

Field Greens Salad
6 – 8 servings

1 ½ pounds salad greens
1 cup mandarin oranges
½ cup blue cheese, crumbled
1 cup pecans halves
¼ cup Balsamic Vinaigrette dressing

In a large bowl, toss the salad greens, oranges, blue cheese, and pecans.
Just prior to serving, add the dressing and toss until thoroughly mixed.   Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.

Grilled Corn
Serves 6

½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk

Whisk together olive oil, lemon juice, and seasonings and set aside to spread on corn once it’s done.  
Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.

New Age Easy Baked Beans
12 Servings
2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt-free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt-free diced tomatoes
1 teaspoon of sea salt
1 teaspoon ground black pepper
½ - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves

Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic, and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning, and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water, and bay leaves.
Bring a  pot up to a boil, stir then cover, put the pot in the preheated oven.  Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir.  Taste for seasoning and adjust accordingly.
Remove bay leaves before serving.

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