Friends Food Family

Saveur's Escarole Soup

As I look back over the holidays, I am a bit disappointed in myself. We made some incredible dishes from potato gnocchi to fig stuffed pork loin and Parker House rolls. In all the craziness of the moment, normally entertaining, I never got to take pictures of many of our creations. I am going back through some of my pictures and piecing together some of the recipes. I told Jeff that we may have to make some of these meals again, which will be fun because they were delicious.

After feeling like we had been eating non-stop, Jeff decided to put together something a little lighter. We decided that Christmas Day would be perfect since we tend to be alone or have fewer people expecting to be fed. He found this recipe in Saveur's Italian Christmas Magazine 2011. This December version has some amazing traditional Italian recipes which are served around the holiday. We actually have two more recipes marked off to try and make this month.

This escarole soup, which is sometimes known as Wedding Soup, was really easy to make as it works up in three parts: 1. making the meatballs 2. creating the broth and 3. cooking some white rice. If you don't have time to put the entire dish together, you can make the meatballs with the broth. It can be saved and when you are ready to serve it just cook some rice.

This soup was delicious and a welcome meal for a lighter fare after the holidays. The meatballs were perfectly cooked, firm yet you could break them with a spoon. The rice and escarole balanced the remainder of the soup. For me, it was a great comfort dish after a long (over -indulging) holiday season.

Ingredients:

Meatballs
1 lb. of ground beef
1/2 cup of seasoned bread crumbs
1/2 cup of grated parmesan cheese
1/2 cup of grated pecorino cheese
1/4 cup of olive oil
1 tablespoon of dried Italian seasoning
1 clove of garlic, minced
1 medium yellow onion, minced
1 small bunch of parsley, minced
1 egg, lightly beaten

Soup Base
1/4 cup of olive oil
3 cloves of garlic, thinly sliced
2 medium yellow onions, thinly sliced
2 large heads escarole, cored and cut into 2″ pieces
8 cups chicken stock
kosher salt and black pepper, to taste

4 cups of cooked white rice, for serving

Grated parmesan cheese, for serving

Preparation:

1. For meatballs: Mix beef, bread crumbs, parmesan, pecorino, olive oil, Italian seasoning, minced garlic and onion, chopped parsley, egg, salt, and pepper in a bowl (between 1/4 to 1/2 teaspoon of each). Form into 30, 1-1/2″ meatballs; chill.

2. For soup base: Heat remaining oil in an 8-qt. saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low.

3. Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Serve over rice; top with more parmesan and black pepper.

This escarole soup serves 6-8 people.

Pork and Ricotta Meatballs in a Tomato Sauce

Spaghetti and meatballs. That's a common request at many households but asking for spaghetti and meatballs and getting spaghetti and meatballs are really two different things. (As seen above...)

It's really meatballs and sauce or meatballs and gravy to be correct. We have made many different variations of this recipe and always go back to the basics...some ground beef or pork, onions, garlic, eggs, bread crumbs, spices and parmesan cheese.

When Jeff went looking for one of our favorite recipes, Two different recipes, one great meal, he came across this recipe for Pork and Ricotta Meatballs in a Tomato Sauce from Food and Wine. As I was reading the recipe, I thought ricotta in the meatballs sounded different, but what about the onions and garlic? Was this meatball recipe going to taste good with fennel and crushed red pepper? How were spicy meatballs going to taste with a rather plain tomato sauce?

I saw the fennel seeds and crushed red pepper and thought this may not become a family favorite. We had a friend who used to make meatballs that were loaded with fennel and sometimes, that was all you could taste. The trick to any combination of herbs and spices is to enhance but not overpower the main ingredient.  Instead of using the herbs (fennel and crushed red pepper) as is, I decided to crush them further with a mortar and pestle, figuring that would mellow the flavor. I also like the meat mix of pork, veal and beef when making meatballs, it gives a firm but soft consistency. Today, many supermarkets carry it as a meatloaf mix. 

The ingredients came together quickly with the use of the food processor. The meatballs were a little wet but don't be concerned, they brown up nicely. Once the meatballs were cooked, we added the tomatoes. We found there wasn't much liquid so we added two additional cans of fire roasted, diced tomatoes.

Two hours later, this mixture was bubbling and the smell was heavenly. I grabbed a meatball and sliced it in half. I tasted the results and it was delicious. Moist and flavorful but not overbearing with the herbs. Then I went in for a better taste of the sauce...PERFECT! The flavor from the juices of the meatballs gave a perfect balance to the flavor of the sauce. We served it with homemade bread (which we will go into in the future) and it was a hit. Everyone in the family loved the dish. Because we doubled the recipe, we froze the remaining half and took it out last night for a quick dinner. The sauce tasted even better and the meatballs we still soft and flavorful...they melted in your mouth.

It's Saturday, think about a nice Sunday sauce and leftovers to freeze. C'mon, let's enjoy some spaghetti and meatballs!

Ingredients:

1/2 pound sliced white bread, crusts removed and bread cut into 1/2-inch dice (4 cups)
1 1/2 pounds meatball/meatloaf mix - beef, pork and veal
3 ounces thickly sliced pancetta, ground
3 large eggs, lightly beaten
2/3 cup ricotta cheese (5 ounces)
1/4 cup chopped flat-leaf parsley
1 teaspoon dried oregano, crumbled
1/2 teaspoon fennel seeds, chopped
1/4 teaspoon crushed red pepper
3/4 teaspoon of kosher salt
1 28-ounce cans peeled Italian tomatoes, crushed
2 15-ounce cans of diced tomatoes, we used fire-roasted
Freshly ground pepper
2 tablespoons shredded basil
1/2 cup freshly grated Pecorino Romano cheese

1 pound of your favorite pasta, cooked according to instructions 

Preparation:

Preheat the oven to 400°.
Place fennel seed, oregano, red pepper flakes and salt, into a mortar and grind with a pestle until fennel and red pepper are crushed. In a food processor, pulse the bread to coarse crumbs. Place in large bowl. Place pancetta in food processor and pulse until ground. Add to bread crumbs.
Add the pork, pancetta, eggs, ricotta, parsley, and ground ingredients. Mix well. Shape into 24 meatballs, using about 3 rounded tablespoons of the mixture for each. Transfer the meatballs to an oiled medium roasting pan.

Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown. Using a spatula, loosen the meatballs from the bottom of the pan. Add the crushed and diced tomatoes to the pan. Lower the oven temperature to 325° and cook uncovered for about 2 hours, or until the sauce is very thick and the meatballs are very tender; turn the meatballs once or twice during cooking. 

Taste and season with salt and pepper. Transfer the meatballs and tomato sauce to a large platter. Garnish with the basil and Pecorino cheese. Serve with your favorite pasta.

Quiet Man Steak Tips, Steak Strips

Recently, my girlfriend, Patty, asked me if I had heard of a recipe for Quiet Man's Steak Tips. I pulled up Google and immediately started to search. There wasn't much information on a recipe for the steak tips, but many comments on how good they were.

As legend has it, Quiet Man's Pub and Restaurant was located in Southie (South Boston, MA) and was well known for their steak and turkey tips. They closed back in 2007 and with the closing went the recipe. People search for the recipe but only one person - typhoonfish - has claimed to have found it.

It's very easy...

1. Ken's Italian Salad Dressing

2. A mixture of brown sugar and soy sauce

With all the steak and chicken marinades Jeff and I had made, this seemed like an easy one. BUT, I always like to change things up, so I have a challenge...is there a real difference in taste between the Ken's Italian Dressing and the dressing I used?

To make the steak tips or strips -

Marinate 2-3 pounds of steak strips or steak tips in one bottle of Ken's Italian Salad Dressing. I place my steak strips in a gallon size zip lock freezer bag. It holds everything perfectly and clean up is easy. I used Kraft Zesty Italian Salad Dressing because it has pieces of red peppers and garlic which can complement brown sugar and soy sauce. Marinate for at least 4 hours or up to 24.

Prior to cooking, mix 1 cup of soy sauce with 3/4 cup of light brown or dark brown sugar. The mixture will be a little thick. When ready to grill, take the strips out of the marinade and pat them lightly with a paper towel to take off the excess dressing. This will stop them from catching fire on the grill.

Light the grill!

While grilling, glaze the strips with the brown sugar and soy mixture. (I kept telling Jeff to SLATHER THEM because I wanted them to pick up the soy and brown sugar glaze.) Cook to desired wellness. We love our steak medium rare. Let the steak strips rest for 5 minutes before serving.

With 8 people eating dinner that night, there were no leftovers. We served them with mashed red potatoes and a tossed salad. It was perfect. Everyone raved that the flavor was delicious, it had sweet and zesty tones and the steak melted in your mouth.

I'm not sure if it was exact so for those who know the Quiet Man's steak tips, try the recipe with Ken's Italian Dressing and see if that works. Try it with something that has more ZING...like Kraft's Zesty Italian...either way, I think we've stumbled upon a great marinade!

 

Hachis Parmentier - It's like Shepard's Pie, but better!

 
Things have been slow at the White-Sankey residence. About two weeks ago, we tried to put together a tomato sauce with homemade raviolis which was a disaster. Jeff and I worked the pasta dough for about two hours and it turned into a frustrating event. With all the recipes we have made in the past 18 months, there has to be a burn out point for trying new dishes. Since then, we hadn't taken on any new cooking projects. We had been enjoying some of our favorites and even cooked a corn beef and cabbage dinner on St. Patrick's Day.

This weekend we came back to life! We made an incredible paella last night (by request from my girlfriend, Alison...which we will feature tomorrow night) and tonight we made Hachis Parmentier, the French version of a traditional shepard's pie. It was featured in the Boston Globe's Magazine as being "better" than shepard's pie. By all accounts, they were right!

This dish is similar to a shepard's pie, but without the vegetables. The beef is seasoned with a bay leaf, thyme and tomato paste. The potatoes are mixed with Parmesan cheese and topped with gruyere cheese. The gruyere turned golden brown and left a crunchy covering over the potatoes. It was incredibly DELICIOUS!

I love when we can make one dish casseroles that are fairly easy and our family loves. With 6 people in attendance and quite a few leftovers, we will once again start the week with people fighting for savory lunches...which is always a good thing. If your palette has moved beyond the traditional shepard's pie, try Hachis Parmentier. It will bring a new twist to an old favorite and your audience fighting for leftovers!

Ingredients

1½ tablespoons of olive oil
1 large onion, chopped
1 bay leaf
Salt and pepper
2¼ pounds of lean ground beef
3 cloves of garlic, minced
2 teaspoons of minced fresh thyme
¼ cup of tomato paste
3 tablespoons of flour
1½ cups of low-sodium chicken broth
¼ cup of chopped fresh parsley
6 to 8 medium-large russet potatoes (about 3 pounds), peeled and cut into 1-inch chunks, rinsed in 2 changes of water
3 tablespoons of butter, melted
2/3 cup of milk or half-and-half
1/3 cup of finely grated Parmesan
2 eggs, beaten
3/4 cup of coarsely grated gruyere, about 3 ounces

Preparation

In a very large skillet over medium-high heat, heat the oil until shimmering. Add the onion, bay leaf, and 1/2 teaspoon salt, and cook, stirring frequently, until onion softens, about 4 minutes. Add the meat and cook until no longer pink, about 10 minutes; spoon off fat, if desired. Add the garlic, thyme, and tomato paste, and cook, stirring constantly, until fragrant, about 1 minute. Adjust the heat to medium, add the flour, and cook, stirring constantly, for 1½ minutes. Add the broth and 3/4 teaspoon salt, adjust the heat to high, and bring to a simmer, using a wooden spoon to scrape bottom of skillet to loosen and dissolve the fond, about 1 minute. Adjust the heat to medium-low and cook, stirring and scraping occasionally, until thickened but still saucy, about 15 minutes. Set skillet aside off heat to cool slightly; remove bay leaf, add most of the parsley, and stir to mix. Taste and adjust seasoning with salt, if necessary, and pepper to taste. Scrape the meat mixture into a broiler-safe 2-quart casserole dish, spread evenly, and set aside.

Meanwhile, place the potatoes in a steaming basket. Fill a large pot with enough water to reach just to the bottom of the basket and bring to a boil over high heat. Set the basket in the pot, reduce the heat to medium-high, and steam the potatoes until very tender, about 20 minutes. Remove the basket and pour the water out of the pot.

Set a potato ricer over the pot and rice the potatoes into it. Add the melted butter and stir into the potatoes. Add the milk or half-and-half, 1½ teaspoons salt, pepper to taste, and the Parmesan, and stir into the potatoes to incorporate (you should have about 6 cups). Taste the potatoes and adjust the seasoning with salt and pepper, if necessary. Set aside to cool for about 15 minutes, then add the eggs and stir to incorporate.

Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. Spread the potatoes evenly over the meat filling, making sure they reach the edges of the dish, and sprinkle with the gruyere.

 
Placing scoops of warm potatoes on beef mixture.

Place the dish on a baking sheet and bake until the filling is heated through and the potatoes are puffed slightly, about 20 minutes. Turn on the broiler and broil until top is golden brown, about 7 minutes. Sprinkle with remaining parsley and serve. This recipe feeds 8.

 

 

Looking for a Hearty Beef Stew Recipe with Red Wine and Vegetables?

 

Once the holidays have passed and things aren't as CRAZY, Jeff and I love to spend Sundays making stews and dishes we can use during the rest of the week. When the ability to make a quick meal is difficult, coming home and re-heating a hearty meal is stress-less.

Last year, we found a Cabernet Beef Stew from Harmony Cellars, which was delicious. We have decided that this year we are trying to adapt more recipes and put our spin on the dish. After having lookedup numerous beef stew recipes we decided to use this as a base and add additional vegetables, herbs, pancetta and beef stock. It will take you about an hour for prep and stove top cooking before you place the stew in the oven to finish. It's well worth the hour because the rest of the time you can enjoyed entertaining or just relaxing.

We enjoyed the beef stew with crusty sourdough bread which was amazing. The broth has big favor with the wine and the beef broth, adding the pancetta definitely kicked up the meaty flavor. The vegetable were just right and the parsnips were delicious. We fed seven people that night and proceeded to send a few servings to Jeff's dad as well as supplement numerous lunches during the week. The response from those who took it for lunch, "It tastes even better re-heated." More time to let the flavors come together.

With the first weekend of football play-offs beginning, this is a great meal to serve, especially if everyone is snacking on chips, salsa and chicken wings during the day. Great for a football party or larger gathering. Hearty and delicious, it's a guaranteed crowd pleaser!

Ingredients:

4 tablespoons of olive oil

4 cloves of garlic

4 medium sized onions, sliced into 1/4 inch strips

3 pounds of baby yukon potatoes cut in quarters

5 stalks of celery sliced into 1/2 inch pieces

5 carrots sliced into 1/2 inch pieces ( or use about 20 small carrots)

4-5 parsnips sliced into 1/2 inch pieces

8 ounces of whole, baby bella mushrooms cut into quarters

4 ounces of chopped pancetta

2 cups of red wine (we use

6-7 cups of beef broth

4 pounds of stew beef cut into 2 inch cubes, dredge in flour (with salt and pepper)

3 bay leaves

2 teaspoons of dry marjoram

2 teaspoons of dry thyme

1 teaspoon of dry tarragon

1 teaspoon of dry rosemary

3-4 tablespoons of fresh basil

4 tablespoons of corn starch

1-2 cups of addition beef stock

salt and pepper, to taste

 

Preparation:

Pre-heat the oven to 350 degrees.

Heat a large dutch oven (12+ cups) on medium high. Once the pot is hot, add 2 tablespoons of olive oil. Place beef (in small batches) into the pot and brown on each side. Don't over cook, they should be browned on the outside, still raw on the inside. Remove and place in a bowl. It will take about 4-5 minutes. I worked this in 4 small batches. Add the second 2 tablespoons of oil after the second batch.

Once all the beef has been browned, add the pancetta to the pot with the onions and garlic. Cook until the pancetta begins to brown and the onions are translucent. Add the beef back to the pan and add one cup of red wine. Scrap all the brown residue from the bottom of the pot. Allow it to come to a boil and then add the second cup of wine. Add the 6 cups of beef broth and then add all the vegetables (carrots, celery, potatoes, parsnips, and mushrooms). Once everything is incorporated, add the herbs and bay leaves (basil, tarragon, marjoram, thyme, rosemary).

Most of the ingredients should be submerged in the broth. If not, add another cup of broth to the pot. Cover with a lid and place in the oven. The stew will cook for about 2 to 2 1/2 hours. The stew is finished when the carrots have a slight bite and the beef is soft.

Move the pot from the oven to the stove and heat the pot on medium. Mix 2 tablespoons of cornstarch with 1/2 to 1 cup of beef broth. Add this to the stew to increase the thickness of the broth. Allow the mixture to boil slightly. If the stew is still runny, add the other 2 tablespoons of cornstarch and broth.

Once you have the stew consistency you like, add salt and pepper to taste. This recipe will feed 12-16 people.

Al Roker's Spectacular Beef Chili Recipe

 

 

Chili. It's a hot dish with a cool name.

And it's always great to serve during that afternoon football game when you're entertaining a few guests. Chili is easy to make because most of the cooking time is spent in a crock pot or dutch oven. I call it a throw and go meal...throw everything in one pot and then go away for a few hours, when you come back it is done.

Jeff found Al Roker's Chili recipe a few years ago and we have served it for dinner as well as for larger parties. It's that delicious comfort food that warms as well as fills you up. We love this chili because it is flavorful with pieces of beef and sausage and the spices are just right...heat but not fire. The three different types of beans bring additional color and flavor.

The next time you have to entertain a group of people, whether friends and family or maybe even a tailgate party, consider making this chili recipe. It feeds 14 people (or 6 hungry men) and we can guarantee, they won't walk away hungry! And toss in some cornbread, it finishes off a great meal.

Ingredients:

2 pounds of chuck steak, cubed into bite-size pieces
1 pound of hot Italian sausage, removed from casings, or purchase the ground sausage
2 large onions, diced
12 cloves of garlic, diced
1 tablespoon of ground cumin
1 tablespoon of paprika
1 tablespoon of pure chili powder
1 can of (32 ounce size) crushed tomatoes (usually means a 24 ounce plus a 12 or 14 ounce)
1 can of (15.5 or 16 ounce size) pinto beans, rinsed
1 can of (15.5 or 16 ounce size) Northern beans, rinsed
1 can of (15.5 or 16 ounce size) dark red kidney beans, rinsed

Finish with:

chopped scallions, sour cream and/or shredded cheddar or Mexican blend cheese

Preparation:

Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.

Saute the onions and garlic until translucent, about 7 to 7 minutes.

Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours.

Note: We placed ours in a crock pot on low for about 6 hours. We have also used our Le Creuset Dutch oven and placed it in the oven at 325 degrees for 1-1/2 hours.

Add the three cans of beans, and simmer for another 30 minutes.

Serve topped with your choice of chopped scallions, sour cream and/or shredded cheese.

Coffee and Chocolate Braised Short Ribs

 

Back two years ago, Jeff and I vacationed for a few days in Bar Harbor, Maine and dined at wonderful restaurant called Havana. It is this really cute American restaurant with a Latin flair. I ordered the coffee infused short ribs and to this day, it is the best set of short ribs I have ever had!

Last week, I was craving short ribs and remembered seeing one of our many cooking magazines announcing coffee flavored short ribs on the cover. I searched the house up and down and couldn't find the recipe. So, a-googling I went!

I found the recipe for Coffee and Chocolate Braised Short Ribs on a site called Cook Local. I read the ingredients and thought "this could work". A little bit of coffee, a little bit of chocolate...it almost had a brown mole feel to it. I also read all the hints for how to make this dish taste better (which included good quality cocoa). I got all the ingredients together, browned the short ribs, sauteed the peppers and onions, add the tomatoes and coffee and into the oven it went.

When it came out of the oven, it smelled delicious. Then I went into disaster mode. It was after 9 PM when the short ribs came out of the oven and I contemplated whether to continue or just finish the following night. I really wanted to see how it tasted and thought I would add the cocoa and it would be COMPLETED for tomorrow night's dinner. Mistake #1 - I used regular unsweetened cocoa, not the 70% or higher. Mistake #2 - Not tasting the sauce before I continued.

My goal was to put 1/3 of a cup of cocoa into the sauce and then taste it before I added more cocoa. I grabbed a 1/2 cup (where are my glasses when I needed them) and threw the first 1/2 cup in. I stirred it and it smelled wonderful. Without thinking, I threw the next 1/2 cup in. I gave it a big stir thinking I had only placed 2/3 cups of cocoa versus a full cup. I tasted the mixture and it tasted a bit flat with that deep cocoa after taste. I tried some salt and pepper but it seemed like the cocoa had dulled all the spices and flavors in the dish. UGH! So, I grabbed a spoonful and had Jeff try it. "I'm not sure I can eat this, it tastes like mocha meat." MOCHA MEAT...great, an entire meal down the drain. I know, I'll add beef broth. So, 2 cups of broth later and it was still...mocha meat. I put everything into the refrigerator and decided I would take this on the following day.

As Monday turned to Thursday, I was still contemplating what to do with this mess. I took it out of the bowl, dumped it into a large pot and began heating the mix. I added more beef broth to the pan and was able to get a thinner consistency. I drained about 2 cups of the liquid off and added another 4 cups of beef broth, 1 large can of diced tomatoes and two cans of kidney beans with their juice. I then added a few teaspoons of oregano, chili powder and cumin. I crossed my fingers and to my surprise, we enjoyed coffee and chocolate braised short ribs. The flavor was actually good with a just a hint of cocoa. We served it over rice and noodles and to my surprise, there were a few who returned for seconds.

I'm bound and determined to try this recipe again. My suggestion would be 1. Use a better quality cocoa and 2. Taste before you continue to add the cocoa. I'd say 1/2 a cup first and adjust flavors from there! I don't want you to spend the time and money on a dish that might be labeled...mocha meat!

 Adapted from the Washington Local and Seasonal Cookbook

• Olive oil or lard
• 5 lbs beef short ribs
• Salt and Pepper
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 cloves of garlic, minced
• 2 Tbsp brown sugar
• 1 tsp chili powder
• 1/2 tsp oregano
• 1 tsp cumin
• 2 cups strong coffee
• 1.5 cups chopped tomatoes, with juice (or one 28 oz can)
• 1 Tbsp tomato paste
• 1 cup unsweetened chocolate (70% or higher cacao)
• Cilantro, chopped (for garnish)

1. Remove the short ribs from their package and rinse them under cold water. Pat them dry.
2. Season the short ribs liberally with salt and pepper. (Use more salt than you think you will need).
3. Heat the olive oil or lard in a cast iron pan or Dutch oven over medium high heat.
4. Place two or three of the short ribs in the pan. Be careful not to crowd the short ribs. You want to brown them, not steam them.
5. Brown the short ribs well on all sides. You want the outsides of meat just a tad under burnt.
6. Transfer the browned meat to a plate and continue to brown the rest of the meat. When done, remove all of the meat to the plate.
7. Reduce the heat to medium.
8. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cookin’.
9. Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes.
10. Next mix in the garlic and cook for another minute.
11. Stir in the brown sugar and spices and cook for 5 minutes longer.
12. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.
13. Return the short ribs to the pot and cover.
14. Braise in the oven for 1.5 to 2 hours.
15. Mix in the chocolate until melted.
16. Season with the cilantro and salt and pepper.

Great Steak Marinades from A Salute to Steak

Today there are no pictures of steaks. Just stories and some really good recipes!

Back a few years ago, our friends, Di and Emil Giordano, gave us the cookbook, Command of the Grill - A Salute to Steak. They bought it because Jeff retired from the Marine Corps as a Colonel in the Reserves (after serving both Active Duty and Reserves) and they thought it was great because all sales benefited many Marine causes.

This is one of our favorite cookbooks. It has great variations of steak marinades which are absolutely delicious. Today, I'm going to give you two recipes, to whet your appetite, hoping that you will look further into ordering the cookbook. It is $10.00 so buy a few, spread the happiness! They are available by clicking the above link or through Weber Grill under Grill Books.

One of the great causes it supports is the Fisher House. Boston has it's first Fisher House, located on the grounds of the Veterans Administration Medical Center in West Roxbury, MA. It was completed in March of 2010. A Fisher House™ is a “home away from home” for families of patients receiving medical care at major military and VA medical centers. The program began in 1990 and has offered more than two million days of lodging to more than 75,000 families. Families of service men and women hospitalized due to their service in Iraq or Afghanistan do not pay to stay at a Fisher House, and the foundation helps cover the cost of alternative housing when the Fisher Houses are full.

As we celebrate Memorial Day, what better way to enjoy ourselves while supporting a wonderful cause. Thank you to all who have served and have lost their lives protecting us and our freedoms.

Two of our favorite marinades:

Jeff's Sizzling Sirloin Steaks- Chief Warrant Officer 2 Jeffery D, Carmenia, MCAGCC 29 Palms

Ingredients:

1/4 cup extra virgin olive oil

2 tablespoons of Worcestershire Sauce

1 tablespoon fresh lemon juice

1 tablespoon finely chopped, fresh rosemary

2 teaspoons balsamic vinegar

1 teaspoon granulated garlic

1 teaspoon of kosher salt

1 teaspoon freshly ground pepper

4 sirloin steaks, 10 to 12 ounces each and about 1-1/4 inches thick.

Preparation:

In a small bowl mix the marinade ingredients.

Place the steaks in a large plastic resealable bag (I use the 1 gallon size resealable bags) and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade evenly. Refrigerate for 1-2 hours. Remove the steaks from the bag and discard the marinade. Let the steaks stand at room temperature for 20-30 minutes before grilling.

With the lid closed, grill the steaks over direct medium heat (400-450 degrees) until cooked to desired doneness 12-15 minutes for medium-rare (6 minutes each side), turning once. Remove from grill and let rest for 2-3 minutes before slicing. Serve warm.

Makes 4-6 servings.

Spud's Grilled Steak- Captain Phillip Woodward MCAGCC 29 Palms

Ingredients:

1 cup of soy sauce

1/2 cup olive oil

1/4 cup finely chopped yellow onion

2 large cloves of garlic, peeled and crushed

1 tablespoon Mrs. Dash Original Blend

1 tablespoon fresh lemon juice

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/2 teaspoon of Worcestershire sauce

1/4 teaspoon brown sugar

1/4 teaspoon freshly ground black pepper

4 porterhouse steaks, 12 to 16 ounces each about 1 inch thick

1 teaspoon Mrs. Dash Original Blend

Preparation:

In a large resealable bag, set inside a large bowl, combine the marinade ingredients. Poke the steaks all over with a fork and add the steaks to the bag. Press the air out of the bag and seal tightly. Turn the bag several times to evenly distribute the marinade, place the bag back in the bowl and refrigerate for 30-60 minutes.

Remove the steaks from the bag and reserve the marinade. Let the steaks sit at room temperature for 20-30 minutes before grilling. Meanwhile, pour the marinade into a medium saucepan. Bring to a boil over medium heat and boil for about 10 seconds.

With the lid closed, grill the steaks over direct medium-high heat (450-500 degrees) until cooked to desired doneness. 8-10 minutes for medium-rare, turning once or twice and brushing with a little of the boiled marinade. If flare-up occur, temporarily remove from indirect medium-high heat. Remove from the grill, sprinkle the 1 teaspoon of Mrs. Dash over the steaks and let rest 2-3 minutes before slicing. Serve warm.

Makes 4-6 servings.

Though these recipes call for a particular steak type, we have mixed them up. But they always taste better with the recommended cut.

As I finished this blog, I yelled to Jeff, "We are definitely having steak tonight!". We just have to figure out which marinade we want!

Rittenhouse Hotel's Beef Short Ribs

I had bought short ribs thinking I would have time during the week to make Giada's Tagliatelle with Short Ribs. Knowing I would need about 2-1/2 hours of cooking time, making this meal during the week is a little difficult unless we plan on eating around 8 PM. I did a quick search of the Food Network to see if there were any quicker recipes. I came across this recipe, from the Rittenhouse Hotel in Philadelphia, and thought it looked easy and wouldn't take as long. The ingredients were basic and I was able to get everything cooking in one pot in about 15 minutes. I brought it to a simmer and cooked it for a little under two hours.

This meal was absolutely delicious. The beef was very tender and melted in your mouth. The flavor was perfect with the blend of vegetables. We served it over mashed red potatoes, which added to that comfort food feel. With winter, not quite over, this is a great meal to come home to after a long, cold day!

Rittenhouse Hotel's Beef Short Ribs

Ingredients

• 3 to 4 pounds beef short ribs
• 1 medium onion, sliced
• 1 medium carrot, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, roughly chopped
• 1 (15-ounce) can tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 tablespoon oil
• Salt and black pepper
• Beef broth, enough to cover the ribs

Directions

In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion, and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook stirring slowly for 3 more minutes. Optional: you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts.

Truffle mashed potatoes are standard mashed potatoes with chopped black truffles and a little truffle oil added to them.