Skirt Steak For Coffee Lovers

It's like being on the range without having to use an outdoor potty. Plus prepping this steak takes about 5 minutes. No more than 5 minutes per side on the grill (medium or coals) and it's a centerpiece dish.

Bon Appetit was just one of the magazines offering up coffee as a marinade ingredient, so I was inspired. (Click here for recipe) I gave it a taste and threw it a bit of cocoa powder and maple syrup, but I was also making up for a brown sugar deficit. Molasses and sugar could have filled the gap as well.

Whatever you do, save some marinade for glazing. More flavor. And don't forget to dry off the meat before grilling.

Steak knives optional – B

 

Corn & Crab Soup

My son picked this soup from Bon Appetit. The original calls for cold corn soup with lobster. Too lazy to seek out reasonably priced lobster, I adapted lump crab as the garnish (the fishmonger agreed). We also prefer warm soup to cold, and it was just as easy since we were dining close to the stove.

Here is the link to the original recipe. (Click here) I added kernels from two extra ears of corn to my soup. For the crab garnish, I dressed 1/2 pound with the lemon, olive oil & Dijon mustard. I skipped (didn't have) the rest of the ingredients. I'm thinking the crab on its own would be pretty good too! Admittedly, I taste tested it a few times. 🙂

Drink up – B

 

World’s Fastest Fish Dinner…And Recipe!

Place 1 1/2 lbs of white fish fillet (cod was on sale) on foil. Drizzle with olive oil, lemon juice and sprinkle with fresh herbs (here oregano & thyme, could be dill, parsley, chive). Salt & pepper. Lemon slices. Wrap and place in 375 oven for 10-15 minutes or on medium grill or coals.

Open & eat when it flakes.

World's fastest fish dinner – B

 

Meat-free Monday (or Tuesday or…) Pasta

I kind of daydream about this pasta. Ok I do daydream. And it's EZ! Throw it together – no deep thoughts. Altogether 3 steps. Cook pasta, blend pesto, roast tomatoes. Dot with ricotta and you're wishing for a spork :)!

Don't go all crazy with the pesto recipe either – use your hands for measuring and your eyes to judge the texture. Taste to adjust cheese and salt.

Pesto:

Roast a small handful of walnuts (or pine nuts, or your choice) 10 minutes in 350 oven, then cool. (Can also be done over medium/low heat in a pan.)

Blanch a double big handful of basil leaves in hot water, or not. It helps keep their color, but no biggie if u don't do it. Dry.

Blend the nuts in the processor.

Add 1 clove garlic. Blend

Process basil

Add 2 big pinches of salt & some pepper

With motor running add 1/2-2/3 cup of olive oil, depending on desired texture

Blend in a handful of grated Parmesan or locatteli

**Makes enough for this pasta plus a pesto chicken dinner and/or bruschetta

Cook 8 ounces of pasta according to directions. Save 1/2 cup pasta water.

Tomatoes

Cover bottom of large skillet with olive oil. Roast 2 pints of tomatoes until the skins burst.

Add pasta to tomatoes, toss and add enough pasta water to clean the pan bottom. Drizzle pesto. Dot with ricotta (1/2 cup or more).

Eat, enjoy – B

 

Rhubarb Goodness

Thank goodness I didn't throw out the last of the season's wilted rhubarb. Feel free to cook it at it's peak, but cut off the ends of week-old rhubarb and you've still got the delicious makings of a loose jam, ice cream sauce, fresh fruit drizzle or BBQ ingredient.

Please excuse the odd measurements. I threw it together, but boy is it good!

12 ounces rhubarb, chopped

1/3 cup vanilla sugar or 1/3 cup sugar plus 1/4 teaspoon vanilla

1 cinnamon stick

Dash of lemon juice

Over medium flame bring all of the ingredients to a boil. Simmer for 15-20, let cool and store covered in the fridge. More rhubarb takes more sugar. Feel free to adjust sweetness as it's cooking. Rhubarb thickens as it cools.

OMG good – B

PS – I think you could add a little orange juice and zest to the mix, or even better? a dash of orange liqueur!

PPS – Fruit alternatives: peaches, nectarines

 

Heat Wave Summer Corn Salad

It's either this, or watermelon. You can make it in any weather, but stove free cooking makes best sense in summer. Even children don't usually object to corn. And you can sub just about any raw or cooked veg. 'Nuff said – it's hot.

4 ears of corn, cut from cob (yes, raw)

Giant handful cherry tomatoes, halved

1 bell pepper, any color, chopped

1 jalapeño, chopped fine (temp sensitive types can skip)

4 scallions (or equal measure chives or red onion), chopped

Chopped cilantro, any amount if you have

Dressing: mix juice from 1 lime, an equal amount of rice wine vinegar, 1/4 teaspoon sugar, 1/4 teaspoon salt, a few grates of pepper, whisk in a teaspoon or so of oil. EZ to double.

Add ins: grilled chicken, steak, feta, olives, potatoes etc.

Enjoy – B

 

No Scream Ice Cream

From the annals of Martha Stewart (click here) I give you 1-2-3 ice cream. Really! Even my son can make this, and has.

2 cups of heavy cream whipped stiffly

1 can sweetened condensed milk mixed with…

2 Tablespoons vanilla

Combine above and freeze in loaf pan.

Scoop, enjoy – B

The original (see link) includes optional booze, but after yesterday's party pops I didn't want you to think less of me by adding it.