Marvelous Marinated Steak

Marvelous Marinated Steak

Ingredients

• 2 Lbs boneless top round or sirloin steak
• 3/4 Cup soy sauce
• 1/2 Cup lemon juice
• 1/2 Cup olive or vegetable oil
• 1/3 Cup French’s® Classic Worcestershire Sauce
• 1/4 Cup French’s® Classic Yellow® Mustard
• 2 Tsp minced garlic
• 1/2 Tsp ground black pepper

Steps

Place steak into resealable plastic bag.

Whisk remaining ingredients in large measuring cup. Reserve 3/4 cup marinade. Pour remaining marinade over steak in plastic bag.

Seal bag. Marinate steak in refrigerator 3 hours or overnight. Remove steak from bag. Discard marinade.

Grill or broil steak about 15 min. for medium rare. Heat reserved 3/4 cup marinade; drizzle over steak. Thinly slice steak and if desired, serve with grilled vegetables.

 

Ribs w. Tropical BBQ Sauce

 

Ribs w Tropical BBQ Sauce

Ingredients

Tropical Rub:

• 1/2 cup paprika
• 3 tablespoons Chinese five-spice powder
• 2 tablespoon salt
• 1 tablespoon dried ginger
• 1 tablespoon dry mustard
• 1 tablespoon black pepper
• 3 racks baby back ribs
• Tropical Rub
• Tropical BBQ Sauce, recipe follows

For the Tropical Rub:

• Whisk all ingredients together.

For the ribs:

Directions

Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.

Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.

Tropical BBQ Sauce:

• 1 1/2-inch knob ginger, finely chopped
• 1 jalapeno, stem removed
• 3 green onions, chopped
• 2 tablespoon vegetable oil
• 2 1/2 cups ketchup
• 1/2 cup mango juice
• 1/2 cup passion fruit juice
• 1/2 cup cider vinegar
• 1/4 cup dark molasses
• 1 teaspoon dry mustard
• Salt and freshly ground black pepper

In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.

 

Sausage and Pepper Skewers

Sausage and pepper Skewers

Ingredients

• 1 cup couscous
• 2 bell peppers (red and yellow), cut into chunks
• 1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
• 1 large red onion, cut into chunks
• 1 cup cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 4 scallions, roughly chopped
• 1 tablespoon white wine vinegar

Directions

Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.

Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.

Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.

Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.

Enjoy!

Pork Chops w. Gremolata

Pork Chops with Gremolata

Ingredients

Brine & Chops:

• 1 tablespoon pickling spice
• 2 cups water
• 1/4 cup chopped fresh ginger, with peel
• 3 tablespoons kosher salt
• 2 tablespoons firmly packed dark brown sugar
• 2 cloves garlic, unpeeled
• 4 1 1/2-inch-thick rib pork chops (about 4 pounds)
• Vegetable oil for the grill

Gremolata:

• 2 cloves garlic, peeled
• 3/4 teaspoon kosher salt
• 1 1/2 cups fresh flat-leaf parsley, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 2 teaspoons finely grated lemon zest
• Juice of 1/2 lemon
• Pinch crushed red pepper
• Freshly ground black pepper

Directions

For the pork chops: Use the bottom of a saucepan to crush the pickling spice, then scoop into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 1 cup of the water along with the ginger, salt, sugar, and garlic. Bring to a boil, remove from heat, and add the remaining 1 cup cold water. Cool brine to room temperature, then add the pork chops, cover, and refrigerate 4 to 12 hours.

Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.

Meanwhile, make the gremolata: Smash the garlic cloves, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a small bowl and stir in the parsley, olive oil, lemon zest and juice, and red pepper. Season with black pepper to taste.

Remove the chops from the brine and pat dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 4 minutes per side. Move chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 5 to 7 minutes more. (An instant-read thermometer inserted crosswise into the chops should register about 140 degrees F.) Remove from grill and let rest 5 minutes before serving. Divide chops among 4 plates and serve topped with the gremolata.

Notes

Gremolata is usually the final flourish of flavor added to tender braised osso buco. But the notion of chopped fresh herbs with citrus and extra-virgin olive oil just calls out to the smokiness of grilled foods. Expand the herbs: Add rosemary or thyme and substitute orange for the lemon when serving with chicken, fish, or lamb.

 

Grilled Shrimp w Grapefruit BBQ Sauce

 

Grilled Shrimp w grapefruit BBQ sauce

Ingredients

• 1 cup rice, regular or instant
• Cooking spray
• 3/4 cup grapefruit juice
• 1/4 cup ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 teaspoon liquid smoke
• 3 pounds large or jumbo shrimp, peeled and deveined
• 1/4 cup scallions, chopped

Directions

Cook rice according to package directions.

Over medium high heat, with cooking spray, heat a stove-top grill pan or griddle.

In a shallow dish, whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on the grill and cook 2 minutes per side, or until bright pink and cooked through. Serve half of the shrimp over the rice and top with scallions. Reserve the remaining shrimp for po’ boy sandwiches, if desired.

Enjoy!