follow us

Recipes of the Week - June 7, 2012

header-date-RESIZED

Spicy & Sweet Flank Steak
Serves 4

2-3 pounds of ¾ inch thick beef flank steak
1/4 cup chopped Vidalia sweet onion
1 freshly minced garlic clove 1/2 teaspoon chili powder
1 tablespoon soft butter or margarine
1/2 cup tomato sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

For the Spicy & Sweet sauce, in a small saucepan combine and cook over medium heat the onion, garlic, and chili powder in margarine or butter until the onion and garlic are tender. Stir in the tomato sauce, vinegar, honey, salt, and pepper. Bring entire mixture to boiling, stirring constantly and keep at boil until slightly thickened, about 5 minutes.

Trim excess fat from the flank steak and score the meat diagonally into diamonds on both sides. Brush with the Spicy Sweet sauce and grill the steak directly over medium heat for about 7 minutes. Turn the steak over and continue to grill to desired doneness, allowing 5-7 minutes more for medium, or when the meat thermometer reaches the correct range. Brush occasionally with the remaining sauce, let meat set a few minutes after cooking, then thinly slice against the grain to serve.

Shopping List
2-3 pounds of ¾ inch thick beef flank steak
1/4 cup chopped Vidalia sweet onion
1 freshly minced garlic clove
1/2 teaspoon chili powder
1 tablespoon soft butter or margarine
1/2 cup tomato sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper


Beefsteak Tomato Salad
Serves 4

2 large beefsteak tomatoes
Basil leaves
Olive oil for brushing
Salt and pepper
Your favorite vinaigrette

Slice tomatoes into ¾ inch slices, brush both sides with oil and place on med hot grill, grill both sides about 4-5 minutes for each side. Quickly char basil leaves slightly, then remove and place on top of tomato slices. Finally add salt and pepper, drizzle vinaigrette over tomatoes, and enjoy!

Shopping List
2 large beefsteak tomatoes
Basil leaves
Olive oil
Salt and pepper
Your favorite vinaigrette


Grilled Artichoke

2 large artichokes
Extra virgin olive oil for drizzling
Tuscany seasoning
Butter or mayonnaise for dipping

Preheat grill to med high. Wash artichoke and cut off bottom, then place in a Ziplock gallon size bag and seal with a few tablespoons of water inside bag, then microwave on high for 5 minutes. Remove from the bag carefully, avoiding steam burns, then using a fork, tease the leaves away from the center of the choke, like fanning out a flower. Drizzle olive oil over as many of the leaves as you can, then generously season with the Tuscany seasoning. Place on the grill for about 5 minutes, checking frequently to see how it is progressing. Remove and serve with melted butter or mayonnaise for dipping. you’ll be amazed at how delicious and easy it was!


Shopping List
2 large artichokes
Extra virgin olive oil
Tuscany seasoning
Butter or mayonnaise


Pears and Hazelnuts
Serves 4

4 pears, cored and sliced
1/3 cup toasted hazelnuts
1/3 cup packed brown sugar
2 tablespoons softened butter
2 tablespoons corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine brown sugar, butter, nutmeg, cinnamon, and corn syrup in a bowl. Make 4 to 6, 18 inch aluminum foil squares. Place sliced pears into each square. Spoon brown sugar mixture onto pears and seal edges of foil. Make sure to leave space for steam to build.

Preheat grill. Place packets on grill rack and allow to cook for 13-15 minutes. Remove from grill and serve warm with a scoop of ice cream on top.

Shopping List
4 pears, cored and sliced
1/3 cup toasted hazelnuts
1/3 cup packed brown sugar
2 tablespoons softened butter
2 tablespoons corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Other Home Furnishings Sites

Casual Living
Gifts and Decorative Accessories
Home Accents Today
Kids Today
Home & Textiles Today