May 20th, 2016

Juicy Tips for a Sizzling Memorial Day

Memorial Day is the unofficial time to wrap up spring and usher in summer. It’s my absolute favorite time!

It’s a time to stop and remember those who sacrificed for our freedom and that’s very important to me to teach our kids.

And it doesn’t hurt that it comes at the most beautiful time of year in my mind.

Warm weather is everything to me. Okay, add great food in there. And my family.

Put all of those together? Perfection.

This Memorial Day, let’s all take advantage of the time we have to be outside, enjoy some steaks at a cookout and welcome summer!

Sizzling Memorial Day

Here are my tips for making this holiday celebration one for the record books:

  1. Make everything you can ahead of time. Bake a dessert the day before. And plan ahead.
  2. Get your steak recipes in order beforehand. Try something new. Ribeye steaks are my favorite.
  3. Need a refresher on how to grill a steak? The right way? Read these tips to ensure everything goes smoothly.
  4. Try serving that delicious food on colorful plates. Melamine works great. It’s MADE for outdoors. And steaks look fantastic served on wooden boards. Make it special and different and it’ll be a cookout to remember.
  5. Beverage dispensers are a great idea for a crowd. Not only are they beautiful to look at – they’re self service! Try floating fruit in water or refreshing juice.
  6. Put your “relaxed hat” on. We have lots of “hats” around our house that I ask my family to wear at times – patience hat, kindness hat, helpful hat. This cookout requires the relaxed hat. Wear it and all the other hats will come into play, too!

Plan to have a great time at your cookout and undoubtedly you will. Work ahead of time and this will be a sizzling Memorial Day to remember!


June 22nd, 2015

Recipe for Blueberry Port Sauce and Grilled Bone-in Ribeye Steaks with Arugula and Roasted Tomato Salad

Grilled Bone-in Ribeye

Time to break out some new recipes!

Ribeye steaks are my favorite so this particular recipe speaks to me — LOUDLY.

Bone-in ribeye has that extra punch of flavor I crave, but if you’re – say – a filet mignon fan – this recipe could easily be used on that or any cut you like.

The blueberry port sauce is so different and refreshing for eating outdoors and enjoying the scenery.

So get out and enjoy!

Grilled Bone-in Rib Eye Steaks with Arugula and Roasted Tomato Salad

Ingredients:

4 Bone-In Ribeye Steak
20 cherry tomatoes
1 tsp. Dijon mustard
1 tbsp. minced shallot
1 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
2 cups arugula
salt and pepper to taste

Directions:

For Bone-in Rib Eye Steaks

Pre-heat charcoal or gas grill to high. Season steaks generously with salt and pepper.

For Arugula and Roasted Tomato Salad

Preheat oven to 350 degrees. Slice cherry tomatoes in half. Drizzle with a little Extra Virgin Olive Oil, season with salt and pepper and toss to coat. Place on a sheet pan and roast in the oven for 15 minutes. Remove from oven and set aside. Place Dijon mustard, shallots and Balsamic in a small bowl and wisk to combine, season with salt and pepper, slowly drizzle in Extra Virgin Olive Oil to combine.

Place room temperature rib eyes on the pre-heated grill. Sear on each side for 4 minutes for medium-rare or longer for desired temperature. Remove from grill and let rest for 10 minutes. While steaks are resting, place arugula and tomatoes in a medium sized bowl, and toss with balsamic vinaigrette. Season with salt and pepper to your taste. To serve, place salad on large platter and top with grilled rib eye steaks. Serves 4.

Filet Mignon with Blueberry Port Sauce

Ingredients:
2 slices Bacon
2 tbsp. minced shallots
2 tbsp. unsalted butter, divided
1/2 cup dried blueberries
1/2 cup port
1/4 cup beef stock
1 1/2 tsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. minced tarragon, plus extra for garnish
4 (6 oz.) Filet Mignons

Directions: In a 10-inch skillet, cook Bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.

In same skillet, melt 1 tablespoon butter over medium heat. Cook shallots in butter stirring until softened. Add dried blueberries, port and beef stock. Simmer over medium-low heat until liquid is reduced by half (about 4 minutes). Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter. Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon. Keep sauce warm.

Cook Filet Mignons to medium rare. Place each filet on a plate and spoon over the top. Garnish with tarragon. Serves 4.


July 31st, 2013

“Meat” Honey Boo Boo

To be honest, I DO NOT spend time watching Honey Boo Boo. There’s enough drama and outright ridiculousness in my own life so I really don’t need to watch any more of that.

BUT, this was too good to pass up. I mean, Pumpkin was gonna eat 3 lbs. of meat PLUS a 1-lb. bun. This I had to see.

Regretfully, this video is only a teaser for the meatlicious episode. But they rerun these shows so often you’re bound to catch it.

That is, if you’re as meat-curious as I am. I cannot believe a young woman could eat that much meat in one sitting.

But I’ve seen stranger things before.

And since it’s grilling season, I’m thinking YOU should have a cookout and issue your own challenge along these lines.

Make posters, set up a Facebook account. See who can eat the most meat in one sitting.

What else is summer for, right?

Bon appetit!


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