Tuesday, October 26, 2010

Grilled To Perfection

 Hail storm last week aside, it is still in the mid-70's and mid-80's here, which means it's still grilling weather.  This weekend my husband and I have plans to co-create some gourmet burgers, but until then I thought I'd go ahead and share some of the recipes off the grill that I promised back in August!

To the left is a succulent rib-eye steak with accompanying skewered shrimp and grilled asparagus.  Below, tasty lamb riblets with Panko-breaded Brussels sprouts and mashed potatoes.  The key to both of the meat portions of these meals (aside from my husband's grill-master skills) is my mom's famous Teriyaki Marinade.  I honestly pondered whether I should even share this amazing family secret or just horde it all to myself.  Heck, maybe I could bottle the stuff and become a millionaire someday (I'd give you a cut mom :))  But here goes:

Mom's Teriyaki Marinade:

Olive Oil
Soy Sauce
Worchestershire Sauce
Fresh Rosemary (optional)

I do not know the measurements for these ingredients, so you'll have to figure that one out on your own!  I use approximately equal parts olive oil and soy sauce, a nice amount of fresh chopped or minced garlic, or garlic powder in a pinch.  Enough ketchup to get the right consistency and maybe a couple tablespoons of Worchestershire Sauce.  I just keep adding things until it smells right to me. :)

This marinade is excellent on steaks, ribs, lamb, shrimp, pork...pretty much anything.

For the sides:

Asparagus was simply oiled, salted, peppered and grilled.   

Brussels sprouts I shake up in a bag with olive oil, salt, pepper, and Panko bread crumbs.  Then I throw them on a baking sheet and toss them with chopped bacon.  I roast these in the over at 425 until they are starting to brown and the bacon is crispy.

When I make mashed potatoes I always leave the skins on-I know this is freaky for some people but all the nutrients are in the skin!  Plus I think it adds that homemade charm, so do a few lumps so I never go to as much trouble as to put potatoes through a ricer or anything like that.  I do add a lot of not-so-healthy fatty goodness to my taters, but everyone needs a little fat in their diet!

Halve 6-8 red potatoes. Add to pot of salted water and bring to a boil.  Boil approximately 20 minutes or until soft.  Add 2 tbsp. cream cheese, 2 tbsp. butter, 1/4 cup sour cream, salt and pepper to taste, and a couple tablespoons of milk (enough to get the right consistency).  Whip together in your stand mixer, done!

With garlic:  If I have time I will roast a bulb of garlic in the oven and squeeze the roasted cloves into the mixer with the potatoes.  If I'm in a pinch for time a little garlic powder will do the trick as well (though not as yummy or fancy as the roasted garlic)!

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