Recipe of the Day

[GoGo84]

I figured since summer is here and the 4th is just around the corner, I'd throw out some easy grill recipes.


Ingredients:
2 large ribeye steaks
4 ounces Italian dressing
2 habanero peppers dried(fresh works equally well, just do not blanch)
2 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon pepper
1/4 teaspoon salt


Instructions:
Shake up Italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habaneros. Remove and cut off stems. Remove seeds from one pepper but save seeds from one of the peppers. Place peppers in a blender and add all other ingredients. Blend well. Coat steaks generously. Marinate for 3-4 hours. Grill over hot charcoal fire.

***CAUTION*** DO NOT TOUCH ANY TENDER BODY PARTS: EYES, NOSE, MR. HAPPY , BEFORE WASHING HANDS VERY WELL AFTER HANDLING HABANEROS

Enjoy
Whit

 

[gn85]

Sounds good Whit..

That sounds really good... question about the peppers. Are there any substitutes we can use??? Not sure what peppers I can find here. Also, can we reduce the amount of peppers, or is that essential. Not a problem for me... just curious. Thanks.

Keep those recipes comin'...

 

[GoGo84]

Substitute any peppers you want...Jalapeno, Anaheim, Pablano, Chipotle, Ancho..... Tailor it to your "tolerance". That's the beauty of a recipe, you can make it yours by doing it the way you like it.

Whit

 

[gn85]

Thanks Whit..

That's exactly what I wanted to hear... I'll let ya know how it turns out.

 

[GoGo84]

Ingredients:
1/4 cup Dijon mustard
2 tablespoon fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
4 halves chicken breast -- boneless skinless

Instructions:
Combine the first four ingredients, mixing well; spread on both sides of chicken. Place chicken on a plate. Marinate at room temperature for 15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10 to 15 minutes or until juices run clear.

Whit

 

[GoGo84]

Ingredients:
1-1/2 pounds flank steak -- (1/2" thick)
1 clove garlic -- minced
2 teaspoons dry mustard -- (Coleman s)
1/4 cup Jack Daniel s whiskey
vegetable oil
2 tablespoon butter
salt to taste
black pepper to taste

Instructions:
Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside. Mash the garlic with the mustard. Stir in the whiskey; pour mixture over the steak and refrigerate, covered, overnight. (Easiest done in a Zip-Loc bag). Set out at room temperature for 2 hours before cooking. Cook over high heat 3 to 5 minutes per side, dotting each side with butter while cooking. Slice the steak immediately by cutting across the grain into 1/4-inch thick slices. Sprinkle with salt and pepper.

Whit

 

[tta1401]

Damn, you are making me hungry! Got to try those out when I grill out or go camping. Thanks!

 

[TurboJim]

TurboJim's contribution - Terragon Chicken

~1lb thin sliced boneless chicken breast
1 quart heavy cream
1-1.5 cups dry cooking sherry
pinch of salt/pepper
pinch of paprica
terragon leaves (minced...I use McCormicks)
breadcrumbs. I guess about a cup or so
1/4 stick of butter
1 cup rice (or pasta works too)

Adjust portions if you go up/down in chicken quantity.

in a deeper skillet/saucepan (I use a 9" round 2" deep pan), pour the quart of heavy cream, 3/4 the sherry, a pinch of salt, pepper and paprika, and sprinkle the concoktion with terragon leaves. I put a light layer of leaves on top. I like the taste of terragon. Anyway, you'll now need to bring this to a boil. Simmer till it thickens/reduces. Usually takes 1/2 hour.

While the cream is reducing, cut (if desired) the chicken breasts into smaller pieces. I personally like how 1x4x1/4" thick strips cook. If you are careful, the chicken cuts/eats like butter. If yuo cook too long, it gets tough and stringy. Anyway, put ~1tsp butter in a large skillet. Melt down. Coat your chicken breasts with butter, and dredge (that the right word?) with bread crumbs. For a no mess way, pour breadcrumbs into a vegetable bag from the grocery store. Put the chicken in, blow the bag up a little, and shake to coat. (Just like shake-n-bake). Then set the chicken aside. Cook your rice.

<smokebreak>

Figure by now, the rice is about done, the water has boiled off and you've turned down the heat, the cream mixture has turned into a pepto-bismol or egg nog consistancy. DONT TURN IT OFF, just put it on the stoves lowest setting. If you turn it off, then reheat, the oil seperates from the cream mixture. Tastes fine, just looks weird. We need to get the chicken cooked. I put my stove on ~6 which is one notch above medium on my electric stove. You'll know your stove better than I tempwise. Anyway, place a little more butter in the pan and let it melt as the pan heats. PLace chicken in the pan, sprinkle with sherry, and terragon leaves. And cook. I like to get the chicken just firm, then flip. It will be a very light golden brown color. Anyway, if it gets FIRM it will be tough. (Like a McDonalds chicken sammich.....yuck) so watch it closely. I guess it's about 3-4 mins per side oince the pan has gotten hot. If you're making a large batch (more than say 1lb) you can keep what chicken has cooked, in your oven set to ~200*. It wont dry it out for awhile.

Ayway, after chicken has cooked, its time to serve.

IN a normal dish, spread out some rice, place a few pieces of chicken on it, then pour some cream sauce over the two. and enjoy . (Me, my wife and daughter usually polish off all of it) This will feed 2-3 moderately hungry adults

If you like Winey/creamy/sweet tasting poultry dishes, you'll love this one. Its my and my family's favorite dish of all time. Well, this and my shrimp scampi....

Hope you like it.

 

[GoGo84]

Jim,
Here is your recipe:

Penne with Vodka Sauce

8 ounces dried penne pasta
2 tablespoons olive oil
2 ounces sliced prosciutto, chopped
1 medium onion, chopped (about 1 cup)
¼ teaspoon dried red pepper flakes, or more to taste
½ cup vodka
1 14.5-ounce can diced tomatoes seasoned with oregano, basil and garlic, undrained
1 cup whipping cream or half and half
Freshly grated Romano, Parmesan or Asiago cheese
Chopped fresh parsley, for garnish

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.

While pasta cooks, prepare the sauce. Heat the olive oil in a large skillet. Add the chopped prosciutto, onion and dried red pepper flakes and sauté until golden, about 5 minutes. Remove the pan from the burner and add the vodka. Return the pan to the burner and stir, loosening up any browned bits from the bottom of the pan and reducing by half, about 2 minutes. Add the tomatoes and bring to a boil, reduce slightly before stirring in the cream. Boil until sauce thickens, about 2 minutes.

Drain the pasta and return to the pot. Toss with the sauce and pour out onto a large platter. Sprinkle with the grated cheese and chopped parsley.

Makes 6 servings.