Monday, July 19, 2010

Sunday Summer'Que

We done et all the evidence, this picture is off the web......

Scott's Incredible Grilled Corn On The Cob

8 fresh ears of sweet corn, shucked and cleaned
wipe dry and place on cookie sheet
Brush each ear with extra virgin olive oil and sprinkle lightly with salt and pepper.
Grill on medium heat turning every 3 minutes for about 15 minutes or until it starts to look a little charred.

Trust me, you will never ever boil corn again........

Last Minute Steak Kabobs

recipe adapted from Country Living( have I ever mentioned that I love this magazine?)

1 cup red wine......I didn't have this so I subbed cranberry juice/cider vinegar
1/2 cup peanut oil....didn't have this so I used olive oil/sesame oil
1/3 cup fresh lemon juice.....had this!
1/4 cup soy sauce......check!
3 tablespoons fresh chopped parsley....I used flat Italian parsley, I like this better
2 tablespoons Worcestershire sauce....check!
2 tablespoons dry mustard.....hmmmmm I think I would use less and add garlic salt!
salt and fresh ground pepper. fresh ground is soooo much better, if you don't use this do! You can buy a little grinder for cheap at the grocery store!

Mix all of this together and set 1/2 cup aside in fridge

Kabobs- wooden skewers work fine, just soak in water before you use them.

Steak- I use a texas flat iron steak, 1 1/2 lbs of it. cubed into nice bite size cubes. Not too small!

wash and prep your veggies, we used cherry tomatoes whole, red bell pepper cut into nice squares, red onion cut into wedges, mushrooms wiped clean and left whole.

Marinate your steak and your veggies together for a few hours in the fridge.When you are ready to grill, thread them on your skewers rotating your meat with your veggies.

Grill on medium heat, rotating often for about 8 minutes!

Sooooooooooo yummy.


1 comment:

famous father said...

I am so serious that I am going to try this corn!