My husband has been giving me loads of crap for making too many carbs at dinnertime (yes, he's watching his girlish figure getting ready for beach weather I suppose). He's also been giving me crap for not using the grill more often, as the weather has been insanely beautiful here. So this was my answer to him. I'm not reinventing the wheel here with my recipes, but the combination of flavors was off the charts. Enjoy!
Here's the cast of characters that make up the marinade for our steaks.... the fish sauce may sound odd (and if you don't already have it on hand, just skip it) but in my two failed attempts to make my favorite dish of ALL TIME--Pad Thai, I happen to have some leftover with nary a use for it, but White on Rice Couple use it in their hamburgers and say its wonderful so I thought I'd give it a whirl....boy am I glad I did! The jalepeno juice is my daddy's addition. In fact, he relies solely on jalepeno juice and Lawry's seasoning salt to season his steak...another recipe worth trying! By the way, if anyone has found a fabulous Pad Thai recipe, I sure wish you'd share it with me....I've still got some fish sauce left and it bugs the tar out of me that I cannot master this dish at home.
2 6-8oz filets (or your favorite cut of steak..it doesn't have to be filet)
sea salt & freshly ground black pepper
1 tablespoon fish sauce (found in the Asian section of your market)
1 tablespoon balsamic vinegar
1 tablespoon worchestershire sauce
1 tablespoon soy sauce
2 tablespoons jalepeno juice
2 tablespoons olive oil
Generously salt and pepper steaks on both sides. Combine all sauces in a plastic ziplocking bag and add steaks. Marinate for 2-3 hours. Take steaks out 30 minutes before grilling to bring to room temperature. Grill steaks to your desired temperature. For medium rare steaks, I grilled for about 5 minutes per side, turning steaks only one time. Use an instant read thermometer to check the temperature of the steaks. For rare steaks, internal temperature should be 120 degrees. Medium-rare 125-130 degrees. Medium 135-140 degrees. Medium-well 140-145. I don't do well done steaks...
These lovely little tomatoes take on the most delicious flavor when they're roasted in the oven. If you've never made them before, do yourself a favor and make them now. This won't be the last of roasted tomatoes you see from me....they're so easy and so very delicious. Make sure and scrape up any little browned bits off your roasting pan....that's where the flavor is baby. You'll find me in the kitchen practically licking the pan clean of those little bits of carmelization left before I start washing dishes. Don't lick while the pan's still hot though.
1 pint cherry tomatoes (or grape, or any variety chopped into 1 inch pieces)
2 tablespoons olive oil
sea salt & freshly ground black pepper, to taste
Preheat oven to 400 degrees (on Convection Roast if your oven has that lovely feature). On a large roasting pan or cookie sheet (with a lip on it) spread tomatoes out in a single layer. Drizzle with olive oil, sprinkle with salt and pepper and roast for about 20-25 minutes. The tomatoes will begin to burst and turn brown. That's when they're ready.
I have made grilled asparagus a number of times and I don't always have the same bottle of salad dressing in my refrigerator whenever I make this dish. I've used everything from Caesar dressing, Italian dressing, Catalina dressing....they all work wonderfully. This time I used Ranch dressing, but whatever bottle you've got will work just fine.
1 bunch of asparagus, cleaned and ends trimmed
2-3 tablespoons prepared salad dressing
In a plastic ziplocking bag, add asparagus and salad dressing. Allow to marinate for at least 30 minutes and up to 4 hours. Grill for about 5-6 minutes, turning occasionally to ensure even browning/charring.
Use any combination of mushrooms you enjoy. My mix had portabellas, baby bellas, creminis and white button mushrooms. If you buy the fresh mushrooms, you can often put together a mix of your own...a little of this, a little of that... as opposed to buying full packages of several kinds, which tends to get expensive. But one package of sliced white button mushrooms will do the trick here too.
2 tablespoons butter
6-8 oz mushrooms
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
In a large skillet set over medium-high heat, add butter. Once butter has melted, add mushrooms and herbs. Cook, stirring occasionally (and flipping the mushrooms if necessary ensure even cooking) for about 7-8 minutes. Mushrooms should be dark and golden in color. Some mushrooms tend to absorb more of the butter than others, so if you need to add an additional drizzle of olive oil or dollop of butter, it won't hurt.
This is what it looks like when your husband enjoys his dinner...