Friday, June 03, 2016

Summer Recipes

Menu:

 -BBQ Steak
-Red Cabbage Cole Slaw
-Grilled Mushrooms
-Black Beans
-Vanilla Ice Cream With Berry Sauce

 

BBQ Steak (rare to medium rare)

Serves 2
2-  (1-1/4- to 1-1/2-inch-thick) New York strip or beef rib-eye steak
Vegetable oil
Kosher salt
Freshly ground black pepper
*Other seasoning if you wish like garlic, onion powder*

Remove the steak from the refrigerator and let it come to room temperature, about 30 to 45 minutes.

Heat a gas or charcoal grill to high (about 450°F to 550°F) and rub the grates with a towel dipped in vegetable oil.

Meanwhile, season the steak on all sides with salt and pepper (other seasonings).

When the grill is ready, place the steak on the grates and cover the grill. Cook, undisturbed, until grill marks appear on the bottom and the steak’s lightly charred on the edges, about 4 to  minutes. Flip, cover the grill, and cook until the steak’s medium rare, about 4 minutes more. To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should register between 125°F and 130°F.

Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.
chowhound.com



Red Cabbage Cole Slaw

Serves 10 to 12

For the slaw:
1 small head (2 to 2 1/2 pounds) cabbage (green, red, or a mix)
2 to 3 large carrots (3 to 3 1/2 cups shredded)
1 tablespoon salt, optional
1 1/4 cup coleslaw dressing

Mayonnaise dressing:
1 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt


Shred the cabbage: Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large mixing bowl.

Shred the carrots: Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.

Toss the shredded cabbage and carrots together.
Whisk the dressing: Whisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste.

Toss the slaw with the dressing: Pour the dressing over the shredded cabbage and carrots.

Toss gently to combine.

Refrigerate for at least 1 hour before serving
thekitchn.com



Grilled Mushrooms
Yield: 4 servings.

1/2 pound medium fresh mushrooms
1/4 cup butter, melted
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
Thread mushrooms on four metal or soaked wooden skewers or use a grill basket. Combine butter, dill and garlic salt; brush over mushrooms.
Grill over medium-high heat for 10-15 minutes or until tender, basting and turning every 5 minutes.
tasteofhome.com



Black Beans
Serves 2 to 4 (depending how much you give each person)

1 (16 ounce) can black beans
1 small onion chopped
1 tablespoon chopped fresh cilantro or parsley
1/4 teaspoon cayenne pepper
salt to taste

In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
allrecipes.com


Vanilla Ice Cream With Berry Sauce

Vanilla Ice Cream

Simple Berry Sauce
Yield: 1 1/4 cups

2 cups frozen berries (I used a mixture of cherries, strawberries, blueberries and raspberries)
1/3 cup sugar

Place the frozen fruit and the sugar in a small saucepan. Set the heat to low, stirring occasionally, until the berries have softened. This should take between 5-10 minutes. Once the berries are mostly thawed, increase the heat to medium. Mash them with a potato masher and stir constantly while the liquid simmers for about 2 minutes. Pour the warm mixture over vanilla ice cream or let cool and then serve with the dessert of your choice. Store in the refrigerator until ready to use.
barefeetinthekitchen.com









No comments: