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
Ketchup
Garlic
Worchestershire Sauce
Pepper
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)!
