Memorial Day is almost here. Time to get your grill on!
INGREDIENTS
1/2 Cup of Your Favorite Steak Sauce
1/2 Cup Balsamic Vinaigrette Dressing
4 Cloves Minced Garlic
1 Teaspoon Dried Oregano
2 Medium Size Rib Eye Steaks
In a medium size bowl mix together the steak sauce, balsamic dressing, garlic and oregano. Place the steaks into a ziplock bag. Pour 3/4 cup of the mixture into the ziplock bag and all over the steaks. Set aside 1/4 cup of the mixture. Seal up the ziplock bag and place into the fridge for about an hour. Preheat your grill to medium high. Remove the steaks from the fridge and drain the marinade. Throw away the marinade. Place the steaks onto the hot grill and cook for 4 to 5 minutes on each side for medium doneness. Less cooking time for rarer; more cooking time for well done. Remove from the grill and place onto a serving platter. Drizzle the steaks with the reserved 1/4 cup marinade mixture. Serves 4
Lamb Chops & Beans With Chile Butter
All I can say is YUM!
INGEDIENTS
8 Lamb Loin Chops (1 Inch Thick)
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
15 Ounces Cannellini Beans (Cooked, Rinsed & Drained)
1 Stalk Chopped Celery
2 Chopped Green Onions
Chile Butter
1 Tablespoon Lime Juice
Trim the fat off of the lamb chops. Sprinkle the chops with the kosher salt and pepper. For a charcoal grill, grill the chops on the rack of an uncovered grill directly over medium coals until desired doneness. Turn once halfway through grilling. Allow 12 to 14 minutes for medium rare and 15 to 17 minutes for medium. For a gas grill, preheat the grill. Reduce the heat to medium. Place the chops on a grill rack over the heat. Cover and grill as directed. Meanwhile, in a medium saucepan combine the beans, celery, green onion and 2 tablespoons of the Chile Butter. Cook over a medium heat until heated through. Stir occasionally. Stir in the lime juice. To serve, top each lamb chop with a slice of Chile Butter and serve with the bean mixture. Serves 4
Chile Butter
1/2 Cup Softened Butter
1/4 Cup Snipped Fresh Cilantro
2 Fresh Jalapeno Chile Peppers (Seeded & Finely Chopped)
1 Teaspoon Chili Powder
1 Clove Minced Garlic
In a small size bowl stir together all of the ingredients. Place on waxed paper and form into a log. Wrap well and chill for 1 hour or overnight. Store in the fridge for up to 2 weeks or freeze for up to 1 month.
I know it sounds unappealing, but really the sour milk is just a substitute for buttermilk. Weekends are made for waffles so cook up a batch and pour on your favorite syrup!
INGREDIENTS
2 Eggs Separated (Whites & Yolks)
2 Tablespoons White Vinegar
2 Cups Whole Milk
2 Cups Unbleached Flour
1 1/2 Teaspoons Baking Soda
2 Tablespoons Sugar
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Cup Melted Butter
Place the egg yolks into a large size bowl and mix them well. Stir the vinegar into the milk (this makes the sour milk) and let sit for 1 minute. Add the sour milk to the egg yolks and stir to combine. In a medium size bowl combine the flour, baking soda, sugar, salt and ginger. Slowly add the dry ingredients to the wet ingredients. Stir in the melted butter until the batter is smooth. In a medium size bowl beat the egg whites until they are stiff and glossy. Gently fold the egg whites into the batter. Spoon the batter into your preheated waffle iron and cook until done. Transfer the waffles to a serving platter and serve immediately. Serve with your favorite syrup. Makes 6 waffles.
Pecan Pancakes are super easy to make and a nice spin on the run of the mill pancake. Make mom happy this morning with this addition to your Mother’s Day Brunch menu.
INGREDIENTS
11/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Kosher Salt
1 Cup Whole Milk
3 Beaten Eggs
1 Cup Chopped Pecans
6 Tablespoons Melted Butter
3 Tablespoons Melted Butter
In a large size bowl whisk together the flour, sugar, baking powder and cinnamon. In a separate large size bowl whisk together the milk, eggs and 6 tablespoons melted butter. Pour the milk mixture into the flour mixture and whisk to combine. Add the chopped pecans and incorporate. Heat a griddle or a large frying pan over a medium heat. Get the griddle or frying pan hot and brush on melted butter to coat. Working in batches pour generous 1/4 cup of the batter onto the hot griddle. Cook for 1 to 2 minutes until bubbly. You will want the pancakes to be golden brown on the bottom. Turn the pancakes over and cook for about 2 minutes on the other side. Remove and transfer to a warm platter. Cover loosely with foil. Make sure not to stack the pancakes or they will steam and get flabby. Repeat until all of the batter has been used. Arrange three overlapping pancakes on each of the plates. Add butter to the pancakes and drizzle with maple syrup. Serve. Makes about 12 pancakes & serves 4
If you need Mother’s Day Brunch ideas how about baking up my Cherry Almond Quick Bread.
INGREDIENTS
2 Cups Unbleached Flour
1 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1/2 Cup Chopped Dried Tart Cherries
3/4 Cup Milk
3 Eggs
8 Tablespoons Softened Butter
1 Teaspoon Almond Extract
Preheat your oven to 350º F. Either grease or line with parchment paper an 8×4 inch loaf pan. In a large size bowl whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly. In a separate medium size bowl whisk together the milk, butter, eggs and almond extract. Add to the flour mixture. Stir until combined, but make sure not to overmix. Pour the batter into the prepared loaf pan. Bake for 1 hour or until done. Remember that every oven heats differently so check at 50 minutes. Remove from the oven when done and transfer to a wire rack. Cool for 15 minutes and then turn the loaf out onto a rack. Let cool completely. Makes 1 loaf
This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.
INGREDIENTS
2 Cups Cake Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
3/4 Cup Butter
1 Cup Honey
1 Egg (Room Temperature)
1/2 Cup Buttermilk or Sour Milk
Preheat your oven to 375º F. Move the oven rack to the middle position. In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg. Set aside. In a large size bowl beat the butter and the honey until nice an fluffy. Add the egg and mix well. Add the buttermilk and beat another 30 seconds. Slowly add the flour mixture and beat on low for 1 minute. Be careful not to overmix as it often will lead to a tough cake. Pour the batter into a prepared bundt pan. Place into the oven and bake for 35 to 40 minutes. Remember that each oven heats differently so make sure to check at 35 minutes. Remove from the oven and cool in the pan for 20 minutes on a cooling rack. Remove the cake from the pan after 20 minutes and place onto a cake plate. Serve warm or at room temperature. Serves 8