I am usually not bothered all that much by my wife's chosen lifestyle of abstaining from land and air meat, she'll eat water meat but that's about it.
It means that I get all the bbq'ed meat, she may want to try the marinated skirt steak but I will end up eating every last bit of it. Or she may like the smell and look of a well done smoked pork chop with crisped shallots but she will balk at eating some. And that is usually fine. But tonight I came up with something different and good and it would be nice to share it with her.
Start with some thin sliced steaks, put them into a ziploc baggie, add your flavors, tonight I had a teriyaki, lime, horseradish mustard and Chalulah hot sauce. Some salt, pepper and Spike and it was churnin' time.
A nice trick I've only recently learned is to let the steak come up to room temperature before cooking it. Its less of a shock to the meat and you'll end up with a more tender steak.
Anyway, let the flavors soak into the thin meat while letting it all warm up to temp. Get your grill going, these days I'm using a Weber Q Grill and love it. I could have gotten a regular full size grill but I like the portability aspect of this thing and love the thought of pulling it out at a camp site.
Anyway, get the grill up to speed and lay the steaks out, I like to start hot and then pretty quickly turn the heat down to low. Get a little sear on and then let them take their time cooking all the way through. Another good steak tip is to let it rest for a couple of minutes before cutting into it. The rest period allows the meat to set itself so that all the juice won't come rushing out when you slice into it.
I had the steak with some easy cook asian rice noodles and just wish I had a little roughage to go with the other two parts.
It would have been nice to share tonight's new flavor with her and my boy is far too young but he'll grow up and soon, soon he'll be my partner in meat!
On a side note, a benefit of living with a pesceterian is that I have learned what kind of fish I really like and how to cook it well. The salmon we got from Nob Hill the other day (Alaskan, not Bay Area since mercury isn't a seasoning I want to use) and wrapped in foil before grilling for 20 minutes, was excellent. Really, the best I've had in a very long time and I'm torn between thinking it was the cooking method and the salmon. Either way, it was fabulous and the little Weber that could made it all easy! The shrimp and vegie kabobs a night or two before were pretty excellent too although the onions were a bit much.
And the best part about cooking over an open fire? Little, if any cleanup! Yee-freakin'-ha!
And for desert? Some made just last night Hazelnut ice cream with hot fudge over it. The ice cream was a proof of concept batch using Hazelnut Half & Half along with a regular ice cream base. It is excellent and makes me wonder how Kahlua ice cream might go?
Another one I want to try is a frozen Mojito slushie in the ice cream maker. Which reminds me, we're going to experiment with spearmint and peppermint mojitos to see which one is better. I will report in with our findings and method so the experiment can be duplicated elsewhere.
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