Honey Ginger Steak Rolls

 

 

 

 

Steak Rolls

5 strips of thinly cut strips of sirloin beef

1/4 cup of shredded carrot

1/4 cup of broccoli slaw mix

1/2 bottle of honey ginger salad dressing

1 dash of salt and pepper

1 table spoon olive oil

1 drizzle of soy sauce

toothpicks

Ask the butcher to cut the sirloin into long thin slices. Lay the meat flat and place the veggies in the center. Roll up and secure with a tooth pick. Drizzle with the dressing, oil, and seasoning. Cover with foil and bake on 350 for 30 minutes. Cool and remove the tooth picks before eating.

Spinach and Cheese Stuffed Steak

4 Spinach and Cheese Stuffed Flank Steaks

10 Baby Potatoes

5 Whole Carrots

1 Cup of Harvest Grains Israeli couscous (pearl couscous, red and green orzo, split dried garbanzo beans,  and red quinoa

1 Cup of toasted Pine Nuts

a dash of seasoning: Ground pepper, fennel, bay leaf, salt, olive oil

1 tablespoon of butter

1 Cup of water

 

Bake the spinach and cheese stuffed flank steaks in a large grilling pan on some tin foil drizzled with olive oil along with the vegetables. Add some water to steam and cover with foil. Bake on 350 for 45 minutes. Bring the wild harvest grains to a boil with the butter and seasoning. Toast the pine nuts in some hot olive oil and stir into the wild grains and simmer for 10 minutes.

 

Valentines Heart Steak

From the Kitchen of: Jessica Brainard

Valentines Heart Steak

2 Steaks

4 Bacon Stips

2 cloves of minced Garlic

2 lemon wedges, Lemon Juice

 a splash worcestershire sauce

a slash of soy sauce

a Splash of Beer

a dash of Garlic Powder

Salt & Pepper

Stab about 20 holes in the steak with a fork to tendering both sides. Season with garlic powder, salt and pepper. Flip over and stab the meat and season. Pour the garlic, worcestershire sauce , soy sauce on top. Wrap the bacon around the steak. Sprinkle on the fresh chopped garlic and basil. Drizzle lemon juice on top. Two broken hearts make a heart. Marinate in the refrigerator for 2 hours. Grill or broil for 18 minutes. Serve with a baked potato.

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Mom’s BBQ Pork Ribs

From the Kitchen of: Jessica Brainard

“Make everyday special”

MOM’S BAKED PORK RIBS

1 rack of Pork Spareribs (Roast, braise, cook in liquid)

1 Table spoon of Salt

1 Tablespoon of Pepper

1 Tablespoon of Garlic Powder

2- Cloves minced garlic

1 half bottle of jack Daniels BBQ sauce

Cut ribs in sections of 3. Pull off white membraine on bottom of ribs. Add salt, pepper, garlic powder. Marinate in the refrigerator for 24 hours.

Cover with foil and bake at 300 degrees for 1 hour. Baste with BBQ sauce. Serve with country style potato salad

and baked beans.

Yankee Style New England Clambake

From the Kitchen of: Jessica Brainard

Yankee Style New England Clambake

Traditional New England Clambake shore dinner for an enthusiastic crowd, Yankee Style.

The Fire:

Dig a 4 foot deep by 6 foot wide shallow pit in the sand on the beach. Wide enough to hold food for the size of your crowd. Gather Rocks, firewood, and seaweed. Line pit with stones, about the size of a head of lettuce, and build a bumper blazing fire in the  pit alternating firewood with more stones. The stones are heat and settle as fire burns down.  Light a fire and put the large rocks in the pit, let the fire burn for 4 hours. The heat in the stones must cook your clam dinner so get ’em HOT! While the fire burns, get your food ready. When the fire is ready, rake off embers, then cover stones with 6 to 8 inches of seaweed (rock weed’s dandy). Place the chicken wire over the pit. Cover the chicken wire with seaweed. Pile on food  clams first, then another layer of seaweed, lobsters, more seaweed, corn, potatoes, onions, and a final layer of seaweed. Cover with a tarp, wet burlap, or wet canvas. fasten edges down with stones, and pile sand on top to hold in the steam. You can also put the food into the potato sack (the old mesh style kind not the plastic kind). Leave the husk on the corn while cooking then remove the husk after cooking.

HUSK: Remove the stem and leaves with a knife. Seal with large canvas material and or a tarp and place large rocks on top so it won’t blow off. Let it steam for 1 hour. Season with pepper, salt & butter. Doneness test; Open the shell of the nearest lobster. If he’s ready so is the whole bake. Now open up the  with a little Yankee fanfare-pink lobsters, corn in husk, flavorful onions. Serve clams and lobsters with melted butter (in a clam shell for real atmosphere) Offer crisp relishes, and always watermelon, and complete your meal with potato salad or a tossed salad, toasted buttered rolls, and warm apple pie…This is great for coastal style family reunions. Check the weather report to make sure rain is not in the forecast.

Materials

1. Rocks/Hot Stones
2. Firewood
3. Lighter fluid
4. Large Canvas
5. Seaweed
6. Chicken wire
7. Potato sacks
8. Charcoal
9. Tarpaulin

INGREDIENTS

• Clams; Scrub well use sea water, if your near the ocean making sure all the sand is removed from the shells. Allow 2 quarts of clams for each hungry guest. (a bushel serves 15.)
• Oysters
• Fish; wrapped in paper, foil, or leaves to hold its shape and flavor.
• Lobster; Allow one pegged live lobster for each person.
• Corn; Strip back husks and remove the silk and replace husks.
• Sweet Potatoes; Use medium sweet potatoes, well-scrubbed. You bake em in their jackets.
• Crab;
• Sausage or franks; wrapped in foil or paper to keep fat from running on other foods.
• Onions; Baked in their skins.
• Butter
• Salt
• Pepper

 

Savory Basting Sauce

1-cup of melted butter

2-Tablespoons of Lemon Juice

3- cloves of minced garlic

1/4 Tablespoons of crushed Red Pepper flakes

Salt and pepper

Mix all ingredients together. Baste seafood, chicken, steaks or vegetables for grilling or broiling.

Seasoned Salmon Steaks

6-Salmon steaks (1 inch thick)

1/2-cup of butter

2- tablespoons

2-Teaspoons of Italian Seasoning

3-Tablespoons of lemon juice

1/2-Teaspoons of garlic powder

1/2 Teaspoons of grated lemon peel

a dash of cayenne pepper

HUSH PUPPIES

3 Cups of white or yellow corn meal

1 teaspoon salt

1/2 teaspoon of baking soda

1/2 cup chopped onion

1 1/2 cups of buttermilk

2/3 cups of water

Combine dry ingredients and onion. Add buttermilk and water. Stir just until corn-meal mixture is moistened. Drop rounded teaspoonfuls into deep hot fat or into a skillet used to fry fish. Fry till golden brown, turning once about 2 minutes. Drain on paper towels. Service at once. Makes 70-80. Down South, you’d choose white corn meal…