Sunday, February 20, 2011

Flank Steak Marinade - Christi M.

3 Tbls Sesame Seeds
1/4 cup Oil
1/2 cup Soy Sauce
2 Cloves Garlic, Crushed
1/2 Tsp Black Pepper
1/2 Tsp Ginger, Fresh
1/4 cup Brown Sugar
2 Green Onions, Sliced
1 1/2 lbs Flank Steak

Mix all together. Add flank steak and marinate for 3 - 4 hours.

Turn grill on medium high when it is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes.

Now flip it to the other side. Cook using the same method on the other side, cooking for 1 1/2 minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.

When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.

Bleu Cheese & Honey Baguette's - Erin H.

Bleu Cheese
Kosher Salt
Sliced Baguette

Lay sliced baguette on cookie sheet. Drizzle with honey, sprinkle with salt and top with bleu cheese. Bake at 350 until cheese is warm and soft.

Friday, February 18, 2011

Berry Cobbler #2 - Adapted from Pioneer Woman Cooks

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8

8 cups Frozen Costco Berry Medley
1 cups Plus 4 Tablespoons Sugar
6 Tablespoons Cornstarch
1 Tablespoon Lemon Juice
½ whole Zest Of Lemon
3 cups Flour
¼ teaspoons Salt
1 ½ Tablespoon Baking Powder
1/3 cups Crisco (vegetable Shortening)
6 Tablespoons Butter
1 whole Egg
3/4 cups Milk

Preparation Instructions
Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered pyrex dish.

In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over stickly.

Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.

Serve with vanilla ice cream.

Tuesday, February 15, 2011

Oprah's Martini

1 part Citron Vodka (I used Absolut)
2 parts Pomegranate Juice (I used the Langers)
1/2 part Triple Sec

Mix together and shake in a Martini shaker

Sunday, February 13, 2011

Sangria - Scrapbook weekend

4 cups Burgundy Wine (can be a cheap wine)
4 cups Water
1 cup Sugar
1 Lemon
1 Lime
1 Orange

Slice fruit and pour in with liquids.

Monday, February 7, 2011

Watermelon Mojito's - Barefoot Contessa

30 large fresh mint leaves, coarsely torn by hand
3 to 4 thick slices fresh watermelon
12 ounces light rum, such as Bacardi
1/2 cup simple syrup
6 tablespoons freshly squeezed lime juice (3 limes)
Sprigs of mint and spears of watermelon, for serving

Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.

Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold.
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