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Thursday, February 26, 2015

Still on Island Flair!!

To continue the theme of island type foods, I prepared this:

Grilled chicken (olive oil and sea salt) salad with homemade orange marmalade vinaigrette dressing . . . ~450-500 calories and downed with mascato wine . . . . .

Getting the hang of making salad dressing . . . .



Wednesday, February 25, 2015

Sweet, Spicy, and Crunchy!!

With temps around 30º, I wanted something with an island flair for dinner last night . . .

Grilled polska kielbasa with a spicy pineapple sauce over rice with broccoli slaw in a homemade cilantro-lime vinaigrette.



Tuesday, February 17, 2015

Hot, Cold, and Rosey!!

For this past Sunday, I prepared Cumin-Cilantro Shrimp over basmati rice with Tomato-Avocado Pasta (cold) and a glass of Rosado Garnacha (we KILLED the first bottle of Rose Wine :D).

This was a first time recipe. I gave it 4 of 5 napkins. Jamie said 5 of 5 . . . LOL!! There are some things I want to do different for this one . . . . yes, it involves the grill!!


Friday, February 13, 2015

So You Want to Grill Steak - Pt.4

NOW . . . . we are ready to finally grill a steak. Before grilling a steak, you need a few things.

A snazzy t-shirt

A cool apron (make sure you don't cover up the snazzy logo on the t-shirt)

A "motivator" :-D

22oz of Porterhouse steak!! Along with other stuff . . .

Since I'm using a charcoal grill . . . I use a chimney to start and get my charcoal right before grilling.

Few brickets of MatchLight

Fire starter


A swig of "motivator" :-D

Hardwood Lump Charcoal

Montreal is an AWEsome seasoning . . . but for this exercise, we will only use sea salt and cracked black pepper.

Season both side of the steak with your sea salt and pepper
Place it on a separate plate


A little more "motivator" :-D
Hopefully you have some music going . . .

Get the grass ready on a freshly washed cutting board

Trim the end off the grass

Season with olive oil, sea salt, and black pepper

SWEEEEET peppers

Meet my knife . . .

More "motivator" :-D

Charcoal looking good . . .

The Green Onion


Almost there . . .

Fresh cilantro


Gettin' low on "motivator" :-D


The temperature is ~hellº

Note the hot side and warm side

Maters . . .

Quarter maters

New "motivator" :-D

To the grill, Robin!!

Yea . . . I know, I need a new grill table . . .

Cast iron pan getting ready . . . 

STEAK IS ON THE GRILL!! About damn time . . .
Note the placement directly over the hot side

2 minute sear and flip

Peppers chillin' out in olive oil

Steak pulled and probed
125º-127º was the range (rare to almost medium-rare)

Added quarter maters, The Green Onion, and cilantro
Moved the pan to hot side

"Motivator" :-D

Moved the pan back to the warm side
Added grass to the hot side

Added some sugar to cut the acidity of the quarter maters

Error! Grass not in focus . . .

Final sear to 130º
Pulled and plated for 7 minutes


What the hell yer waiting for?? DIG IN!! (Make sure you said your Grace)

Now for the gratuitous cut shots :-)

Some key points:
  1. Aim to achieve the level of doneness you desire
  2. Go talk to a butcher
  3. Plan your meal by staging ingredients and level of preparation needed
    1. DO NOT TRY TO COOK IN THE KITCHEN AND AT THE GRILL (unless you have a grill in your kitchen)
  4. Have a "motivator" :-D, but not too much if it alcohol based
  5. Turn on the music
  6. Experiment once you can achieve #1 consistantly
  7. Most of all HAVE FUN!!
    1. And flaunt your perfectly grilled steak to the world