Bourbon Marinated Rib Eyes

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We had a REALLY bourbon-y Fourth of July this year and this recipe was the star of the show!  The steaks turned out so good ~ we are really looking forward to having them again.  The marinade is on the sweet side but not overly so.

Bourbon Marinated Rib Eyes

1 cup water
2/3 cup bourbon
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tbsps Worcestershire sauce
2 tbsps fresh lemon juice
4 rib eye steaks, bone-in or boneless just use your favorite

Put all ingredients except the steaks in a ziplock bag and smoosh is all around until it is mixed. Place the steaks in the bag and smoosh around making sure all the meat gets marinated. Put the bag in the refirgerator and marinate at least 8 hours or overnight.

Preheat grill to medium high heat. Remove the steaks from the bag and throw away the marinade and bag.

Grill the steaks until they reach your desired degree of doneness.

Makes 4 servings.

Happy Cooking!

Grilled Beer Steak

2 Comments

While I was away, I managed to buy a couple of cookbooks (is anyone surprised?) and I found this recipe in one that I bought from Mystic Seaport called A New England Table.

This is a simple grilling recipe and the end result is a very tasty steak!  The original recipe called for a sirloin but I used a flank steak and I think you could any cut of steak you wanted.

Grilled Beer Steak

12 ounces beer (I used Sam Adam’s)
1/2 cup sliced onion
1/4 cup olive oil
1 small green pepper, minced
3 tbsps soy sauce
2 tbsps honey
4 cloves garlic, minced
crushed red pepper to taste
1 1/2 lbs steak, such as sirloin, flank, hangar, skirt, NY, rib eye, etc.

Combine all the ingredients except the steak in a ziplock bag and smoosh it together to mix. Place your steak in the bag and refrigerate for at least 6 hours to overnight.

Drain meat and toss the marinade. Grill to your favorite degree of doneness and serve.

Makes 6-8 servings.

Happy Cooking!

Versatile Steak Marinade

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Versatile in that you can use it for any kind of steak you want.  This has a semi-teriyaki flavor to it and we loved it.  It would be great served with fried rice.

I cut the recipe in half and marinated two rib eye steaks all day in the fridge.  Just double up the amounts listed if you have alot of beef to marinate.  I got this recipe out of Parade magazine in the newspaper but I don’t have any idea when and I adapted it to suit my fancy.

I think this would make a great OAMC recipe, put the marinade and steak in a ziplock, label and freeze ~ couldn’t be easier!

Marinade CW 1

Versatile Steak Marinade

1/3 cup red wine
1/3 cup low sodium soy sauce
3 cloves of garlic, minced
2 tbsps chopped fresh parsley
black pepper, to taste
2-3 rib eye steaks or similar cuts or your favorite cut

Combine all ingredients, except steak, in a zip lock bag. Add steaks and place in the fridge to marinate as long as overnight. Rearrange the bag every so often so that all the meat is nicely marinated.

Grill or broil the steaks to your desired degree of doneness.

Serving size depends on the steaks you use.

Marinade CW 2

Happy Cooking!

My Signature

Grilled Shrimp

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Continuing from yesterday’s post, we also grilled some shrimp that I had in the freezer.  Personally, I like to grill jumbo shrimp but I wanted to use these up even though they were only the large size.  The lobster recipe and today’s shrimp recipe both were adapted from allrecipes. Both were delicious!

Grilled shrimp added

Grilled Shrimp

1/4 cup olive oil
1/4 cup lemon juice
3 tbsps chopped fresh parsley
1 tbsp minced garlic
black pepper to taste
red pepper flakes to taste
1 pound shrimp ~ at least the large size but ideally the jumbo size

In a ziplock bag, smoosh (technical term there) all the ingredients together and add the shrimp. Make sure all the shrimp gets coated with the marinade. Marinate in the refrigerator for 30 minutes.

If you are using wooden skewers, soak them in water while the shrimp is marinating. Thread the shrimp onto the skewers, piercing through the tail and the head so each shrimp is pierced twice by the skewer. Discard leftover marinade.

On a lightly greased grate, grill 2 to 3 minutes per side or until shrimp is pink (or opaque).

Makes 4 to 6 servings.

Grilled lobster and shrimp added

Happy Grilling!

My Signature

Grilled Lobster Tails and Grilled Asparagus

5 Comments

For Mother’s Day, we grilled lobster tails, shrimp and asparagus ~ three of my favorite things!  All three are super easy to grill and if you haven’t tried it, you should!  I used the same basting sauce on the lobster and the asparagus.

Grilled lobster tails added

Grilled Lobster Tails

1 tbsp lemon juice
1/2 cup olive oil
1 tsp salt
1 tsp paprika
1/8 tsp white pepper
1/8 tsp garlic powder
2 lobster tails (about 10 ounces eac)

Squeeze lemon juice into a small bowl and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split the tails lengthwise on the flesh side and brush the flesh with the marinade.

Lightly oil grate of the grill and preheat the grill to high. Place the tails, flesh side down and grill for 10 to 12 minutes, turning once and basting frequently with the marinade. Discard any extra marinade.

Lobster is done when opaque and firm to the touch.

Makes 2 servings.

Grilled Asparagus added

Grilled Asparagus

1 bunch asparagus

Marinade from the above recipe (it makes plenty for the lobster and veggies, so don’t double)

Clean the asparagus and snap off woody ends. Place asparagus on the grill crosswise (so it won’t fall through) in a single layer. Brush with the lobster marinade from above and grill for 10 to 12 minutes, rolling it up and back to make sure to grill all sides.

Serving size depends on how much asparagus you have. In the picture there is about 4-6 servings.

Happy Grilling!

My Signature

Greek-Style Grilled Chicken

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Super easy to make using ingredients you probably have in your pantry right now.  Tastes delish, too!

greek-grilled-chicken-added

Greek-Style Grilled Chicken

Marinade:
1/2 cup dry red wine
2 tbsps chopped fresh basil or 1 tbsp dried basil
1 tbsp chopped fresh mint or 1 tsp dried mint
3 tbps olive oil
2 cloves garlic, minced

2 lbs chicken pieces
1 can Kalamata olives or ripe olives, drained, optional

Make the marinade in a ziplock bag, add cleaned chicken pieces and marinate in the refrigerator for several hours.

Grill chicken for 55-60 minutes, or until the chicken is completely cooked and no pink remains.

Makes 4 servings.

Happy Cooking!

my-signature2

Another Grilled Flank Steak

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Thank heavens I did a OAMC session in July ~ it has really come in handy lately.

One of my favorite things to freeze is flank steak in a marinade ~ all the work is done and DH can toss it on the grill. Make an easy side dish and dinner is done.

Another Grilled Flank Steak

1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tbsps fresh lemon juice
1 1/2 tbsps Worcestershire sauce
1 tbsp Dijon mustard
2 cloves garlic, minced
1/2 tsp freshly ground black pepper
1 1/2 lb. flank steak

Mix all ingredients except steak together (I just put all the ingredients in a ziplock bag and mush together). Place marinade in a glass dish and place meat in marinade, turning to to make sure all sides are coated. I usually prick my meat with a fork or slash with a sharp knife so the marinade really gets into the meat. Cover and refrigerate for at least 6 hours.

Grill over medium-high heat until desired degree of doneness is reached.

Slice against the grain in thin slices.

To freeze this ~ I just put it all in a ziplock, labe it, date it and toss in the freezer. I put it in the refrigerator at least 24 hours before I want to grill it so that it will defrost safely. Do not defrost outside of the fridge.

Makes 6-8 servings

Happy Cooking!