Mike's Rib-Eyes with Award Winning Rub

RUB

4 t coarse kosher salt

1 T coarsely ground black pepper

1 t dried oregano

1 t dried thyme

1 t paprika

1 t minced garlic

6 boneless rib-eye steaks, about 12 ounces each, and 1 1-1/4 inches thick, trim excess fat

Vegetable oil

DIRECTIONS

1.  (If using a charcoal grill), prepare a two zone fire for high heat using enough charcoal so that all 6 steaks can cook over direct heat.

2.  In a small bowl, mix the rub ingredients.  Lightly coat the steaks with oil.  Massage the rub into both sides of each steak.  Let the steaks sit at room temperature for 20 -30 minutes before grilling.

3.  Brush the cooking grates clean.  Grill the steaks over direct high heat, with the lid closed as much as possible until cooked to your desired doneness, 8-10 minutes for medium rare, rotating each steak 90 degrees halfway through each side and swapping their positions as needed for even cooking.   If flare-ups occur, more the steaks, temporarily over indirect heat.  Remove from the grill and loosely tent with foil, let rest for 3-5 minutes.  Serve Warm

[ as seen in "Weber Charcoal Grilling, the art of cooking with live fire" by Jamie Purviance, recipe  by Mike McGrath ]

Tomato Cucumber Salsa

2 large tomatoes, peeled, seed and finely chopped

1/2 cup english cucumbers, peeled, seeded and finely chopped

1 medium jalapeno chilie, seeded and finely chopped

1 T finely chopped fresh cilantro

1 T fresh lemon juice

1 medium garlic clove, minced

1.  Combine all of the ingredients in a medium bowl, including salt to taste and mix well.

2.  Taste for seasoning.

3.  Cover and refrigerate until needed

Advance Preperation:

This may be prepared 3 days in advance and refrigerated.  Remove from the  refrigerator 30 minutes before serving.

Variation:

Canned jalapeno chilies may be used if fresh are not available.  If using canned, omit the lemon juice.

Note:

When working with chilies, always wear rubber gloves.  Wash the cutting surface and knife immediately afterward.

[ As seen in The Taste of Summer, by Diane Rossen Worthington]

Chilled Avocado Soup

2 large ripe avocados

3 cups chicken stock

2 T fresh lemon juice

2 T finely chopped fresh chives

1/2 t chili powder

salt

Garnish

1/4 c sour cream

1/2 c  tomato cucumber salsa

1.  Pit and peel the avocados and cut into large pieces.  Plae in a food processor or blendor and process until pureed.

2.  Add the chicken stock, lemon juice, chives, chili powder, and salt to taste and process until smooth.

3.  Taste for seasoning.  Cover & refrigerate until chilled, at least 4 hours.

4.  To serve, ladle the soup into bowls and garnish with a dallop each of sour ceram and tomato cucumber salsa.

Advance Preparation

This may be prepared 8 hours in advance through step 2 and refrigerated until serving.)

[ As seen in The Taste of Summer by Diane Rossen Worthington ]

Roasted Eggplant with balsamic vinegar

6  lbs  eggplant (about 4 large), peel and cut into 1/2 peices

salt

6 medium shallots, finely chopped

2 medium garlic cloves, minced

1/2 c balsamic vinegar

1/4 c extra-virgin olive oil

1/2 t freshly ground black pepper

leaves from 1 bunch fresh basil, finely chopped

Garnish~

2 red sweet peppers, roasted, seeded, peeled and cut into 1/4 inch stirps

(marinate in 2T of olive oil and balsamic vinegar)

16 Nicoise olives

fresh basil

1.  Preheat the oven to 400 degrees.

2.  Place the eggplant pieces in a large colander and sprinkle with evenly with salt.  Place over a bowl to drain for 30 minutes, tossing once or twice.

3.  In a large roasting pan, stir together the shallots, garlic, vinegar, olive oil and pepper.

4.  Dry the eggplant pieces with paper towels.  Place in the roasting pan and toss to coat evenly.

5.  Place in the oven and roast, tossing with a large spoon every 15 minutes to ensure even cooking, until soft, about 45 minutes.  Remove from the oven and let cool.  Add the chopped basil and taste for seasoning.

6.  Mound the eggplant on a serving dish.  Garnish with the marinated red pepper slices, Nicoise olives, and basil leaves.

Advance Preparation:  This may be prepared 1 day in advance through step 5 and refrigerated.  Remove from the refrigerator 30 minutes before serving.

[ As seen in The Taste of Summer by Diane Rossen Worthington ]

The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard

1/4 c Dijon Mustard
1 T prepared Horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2 slices
2 T Canola Oil
Kosher Salt and Freshly Ground Black Pepper
2 lbs ground Chuck
8 slices Cheddar Cheese (preferably a mix of white & yellow)
4 slices beefsteak tomato
4 lettuce leaves

1. Whisk together the mustard and horseradish in a small bowl; set aside.
2. Preheat a grill to high or a grill pan over high heat.
3. Brush the onion slices with the oil on both sides and season with salt and pepper.
4. Grill the onion slices for 3-4 minutes on each side, until lightly golden brown.
5. While the onion is grilling, form the meat into 4 burgers.
6. Season the burgers on both sides with salt and pepper.
7. Grill for 3 to 4 minutes on each side for medium.
8. Add 2 slices of the cheese to the top of each burger, cover the grill and let melt about 1 minute.
9. Place the burgers on the buns sandwiched with onion, tomato, lettuce and a dollop of horseradish mustard.

[ as seen in "BOBBY FLAY'S MESA GRILL COOKBOOK, explosive flavors from the southwestern kitchen" by Bobby Flay, Stephanie Banyas and Sally Jackson ]

Cherry Tomato and Corn Salad

3 cups Fresh White or Yellow Corn Kernals (cut from 6 ears of cooked corn)
20 Yellow or red cherry tomatoes, quartered & halved
2 T fresh basil, finely chopped
1 T Flat Leaf Parsely, finely chopped
1 T Extra Virgin Olive Oil
1 t Red Wine Vinegar
Salt & Cracked Black Pepper

1. In a transportable bowl, combine the corn, tomatoes, basil and parsely.
2. Add the olive oil, vinegar and salt & pepper to taste.
3. Stir to combine.
4. Taste and adjust the seasonings.
5. Cover until ready to serve.
6. Serve at room temperature.

[ as seen in "PICNICS AND TAILGATE"S by Diane Rossen Worthington (a book by William Sonoma) ]

Mediterranean BLT

4 small vine ripened tomatoes, halved
1 head garlic, halved
1 T extra virgin olive oil
sea salt and cracked black pepper
1/4 c basil leaves
1 loaf Italian bread
8 slices provolone cheese
1 bunch arugula
extra virgin olive oil, extra
balsamic vinegar

1. Preheat the oven to 400 degrees.
2. Place the tomatoes and garlic in a roasting ban and drizzle with the oil.
3. Sprinkle with sea salt and cracked black pepper and roast for 40 minutes or until garlic is soft and tomatoes are slightly dried.
4. Add the basil leaves and continue baking for 5 minutes or until the leaves are crisp.
5. Remove 4 thick slices from the loaf of bread and lightly toast on both sides.
6. Peel the roasted garlic cloves and spread half onto the toast.
7. Top with the provolone, mortadella, arugula, basil and roasted tomatoes.
8. Sprinkle with the remaining roasted garlic, drizzle with olive oil and balsamic vinegar and serve.

*** Can also be topped with a fried or poached egg (Urban Bake suggestion)

[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]

Bagel with Smoked Salmon and Caper Salsa

4 plain or rye bagels
1/3 cup cream cheese
6 1/2 oz sliced smoked salmon
2 scallions, chopped
2 plum tomatoes, finely chopped
2 T baby capers
2 T finely chopped fresh dill
2 T lemon juice
1 T extra virgin olive oil

1. Cut the bagels in half and spread the bottom generously with cream cheese and top with the salmon.
2. Combine the scallions, tomatoes, capers, dill, lemon juice, olive oil in a bowl.
3. Pile this mixture on to the salmon and serve.

[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]

Mixed Mushroom Frittata

3 T extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 T, thyme leaves, freshly chopped
3 cups, mixed wild and cultivated mushrooms (such as chanterelles, portobello, shiitake and white button)
6 eggs
2 T fresh flat leaf parsley, chopped
sea salt and freshly grated black pepper

1. Put 2 tablespoons of the oil in a non-stick skillet, heat gently, then add shallots, garlic and thyme.
2. Gently saute for 5 minutes until softened but not browned.
3. Meanwhile, brush off any dirt clinging to the mushrooms and wipe caps clean.
4. Chop or slice coarsely and add to the skillet.
5. Saute for 4-5 minutes until just starting to release their juices.
6. Remove skillet from heat.
7. Put the eggs in a bowl along with parsely a little salt and pepper, beat briefly then stir in mushroom mixture.
8. Wipe skillet clean with paper towels.
9. Heat the remaining tablespoon of oil in the clean skillet and pour in the egg and mushroom mixture.
10. Cook over medium heat for 8 - 10 minutes utnil set on the bottom.
11. Transfer the skillet to a preheated broiler and cook the frittata for 2-3 minutes, until the top is set and spotted brown.
12. Let cool, then serve, or wrap and wax paper for transport to the picnic.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Onion, Thyme and Goat Cheese Tarts

3 T butter
1 lb onions, thinly sliced (about 4 cups)
2 garlic cloves, crushed
1 T fresh thyme leaves, chopped
3/4 lb puff pastry dough, defrost if frozen
all purpose flour, for dusting
8 oz goat cheese
sea salt and ground black pepper
fresh thyme sprigs for garnish


1. Put the butter in a skillet and melt over low heat.
2. Add the onions, garlic and thyme and saute gently for 20 - 25 minutes until softened and golden.
3. Season to taste with salt and pepper.
4. Remove from the heat and let cool.
5. Put the dough on a lightly floured counter and roll out to form a rectangle. ( 8 x 6 inches), trim sides
6. Cut the rectangle in half lenthwise and into 4 crosswise, making 8 pieces total
7. Divide the onion mixture between the puff pastry spreading it over the top. Leave a thin border around the edges.
8. Cut the cheese in 8 slices and arrange 1 slice in the center of each pastry.
9. Transfer the pastries to a large baking tray and bake in a preheated oven at 425 degrees for 12 - 15 minutes, until the dough has risen and the goat cheese is golden.
10. Remove from oven and let cool.
11. Garnish with a fresh sprig of thyme when serving.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Pan-Fried Fish with Lemon Potato Salad

FISH

olive oil, for greasing pan
4 - 7 oz portions of a firm white fish, (snapper, skin removed), talapia, halibut
salt & pepper
lemon wedges
mint leaves

1. Heat a little oil in a large non-stick frying pan over med to high heat until hot.
2. Season with coarse black pepper.
3. Add fish and cook for 3 minutes.
4. Turn and cook on the other side for 2-3 minutes, or until and the fish is opaque and just cooked.
5. Garnish with mint leaves and serve with lemon wedges and the lemon potato salad.

LEMON POTATO SALAD

1 lb, 10 oz wazy potatoes, peeled & sliced
1 t sea salt
1/3 c extra virgin olive oil
1/2 c lemon juice
1 t sumac, optional
sea salt, extra
freshly ground black pepper
1 small green capiscum pepper, finely diced
2 large red chilies, seeded and finely diced
1/4 c chopped mint
1/2 c Italian flat leaf parsely leaves
6 scallions, finely chopped

1. Bring a large pot of water to the boil over high heat.
2. Add the potatoes and salt, reduce the heat to medium and simmer for about 8 - 10 minutes until the potatoes are tender.
3. Remember to undercook the potatoes a little, because they continue cooking when removed from the water.
4. Place the olive oil, lemon juice and sumac in a bowl and stir to combine. Season with salt and pepper.
5. Pour half the dressing over the hot potatoes and stir gently. Leave to cook.
6. Add the capisicum, chili, mint, parsley, spring onion and remaining dressing.
7. Stir gently.

[ as seen in "Bills Open Kitchen", by Bill Granger ]

Zucchini, Feta and Mint Salad

SALAD

1 T sesame seeds
6 medium zucchini
3 T extra virgin olive oil
6 oz feta cheese, crumbled
handful of fresh mint leaves
sea salt and freshly ground pepper

DRESSING

1/4 c olive oil
1 T lemon juice, freshly squeezed
1 garlic clove, crushed

1. Put the sesame seeds in a dry skillet and toast over medium heat until golden and aromatic.
2. Remove from the pan, let cool and store in an airtight container.
3. Cut the zucchini diagonally into thick slices.
4. Put the slices in a bowl, sprinkle with olive oil and season with salt and pepper, toss well.
5. Cook on a hot stove top grill pan for 2-3 minutes on each side until charred and tender.
6. Put the dressing ingredients in a screw-top jar. Add salt & pepper to taste and shake well.
7. Put the zucchini, feta and mint in a large airtight container.
8. When ready to serve, shake dressing and pour over salad.
9. Toss well
10. Sprinkle with toasted sesame seeds and serve at once

[ recipes as seen in PICNICS simple recipes for eating outdoors, by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde]

Shrimp, Asparagus and Strawberry Salad

SALAD

1 lb jumbo raw shrimp (16 - 21) peeled and deveined

2 T extra virgin olive oil

1/2 tsp paprika

2 large cloves garlic, minced

1/4 cup chopped fresh parsley

Juice and zest of 1 lemon

1 bunch fresh asparagus, ends trimmed, cut into 2 inch pieces

1 red bell pepper, corred and chopped

6 cups baby arugula leaves

1/2 cup fresh mint leaves, coarsely chopped

8 large strawberries, cut in half (lengthwise)

DRESSING

Zest and juice of 1 large orange

1 large clove garlic, minced

1 tsp dried dill weed

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup toasted pine nuts

4 oz feta cheese

fresh mint leaves (for garnish)

1. In a medium bowl, combine the shrimp, oil, paprika, garlic, parsley and lemon juice and zest.

2. Marinate for 1 to 2 hours, if time allows.

3. Heat a grill pan or use an outdoor grill with a bbq basket.

4. Remove shrimp from marinade and cook over medium-high heat until shrimp are pink, about 3 to 4 minutes, tossing often to cook evenly, set aside.

5. Blanch asparagus for 2 minutes in boiling salted water with 1 tablespoon added to the oil.

6. Drain and cool.

7. In a bowl, combine the asparagus, bell pepper, arugula and mint.

8. Arrange on a platter.

9. Place sliced strawberries and shrimp on arugula mixture.

10. In a small bowl, whisk orange zest and juice, garlic, dill, salt and pepper.

11. Drizzle over salad just before serving.

12. Top with the pine nuts and feta cheese and garnish with mint and lemon.

[ As seen in "Shrimp, Asparagus and Strawberry Salad" by Marguerite Marceau Henderson ]

Haricots Verts and Tomatoes

1 1/2 - 2 lbs haricot verts

4 cups water

1 T extra virgin olive oil

2 tsp kosher salt

4 T large tomatoes, chopped

1/2 c kalamata olives, coasely chopped

1 tsp capers

1 small red onion, thinly sliced

2  large cloves garlic, minced

1/2 cup chopped fresh Italian parsely

1/2 cup extra virgin olive oil

3 T wine vinegar

1 tsp kosher salt

1/2 tsp ground black pepper

1. Bring water to a boil with 1 tablespoon olive oil and salt.

2.   Cook beans in salted water for 3 minutes; drain and cool.

3. In a mixing bowl, combine tomatoes, olives, capers, red onions, garlic, parsley, olive oil, vinegar, salt and pepper.

4. Add the cooled green beans, toss and refrigerate until ready to serve. 

[  As seen in "Small Plates Appetizers as Meals" by Marguerite Marceau Henderson ]

Roasted Beet, Spinach & Orange Salad

SALAD

3 lbs    fresh beets (if possible, a combination of yellow, red & striped)

2 T   olive oil

4 - 6 cups  baby spinach

4 oz  feta cheese, crumbled

1/2 cup roasted chopped hazelnuts (can substitute will almonds)

DRESSING

zest of 2 large oranges (reserve the oranges for slicing for the salad

1/8 tsp cayenne pepper

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup extra virgin olive oil

1.   Wash beets; trim the ends and remove the greens.  Rub beets with oil and place in aluminum foil, tightly wrap and put on a baking sheet.

2. Roast in a preheated oven at 400 degrees for 1 hour.

3.      In a bowl, whisk together all of the ingredients for the dressing.  Chill until needed.  (this can be prepared a day in advance)

4.  Remove from oven, open foil package and cool slightly.

5.    Under cold water, remove the skins of the beets (wear gloves to prevent staining your hands).

6.   Thinly slice the beets and place in a medium bowl.

7.  Wash the spinach leaves and pat dry with a paper towel.

8.  Arrange with sliced beets, feta cheese, and hazelnuts.

9.  Slice the reserved oranges  and arrange around the perimeter of the platter.

10.    Drizzle with dressing right before serving.

[ recipe found in the book;  "Small Plates  Appetizers as Meals" by Marguerite Marceau Henderson ]

 

Super Bowl Recipes

These two products are perfect for Super Bowl and Super EASY!

The Spinach dip can be served chilled and the the Artichoke Jalepeno is really nice when it is  served warm. Serve it with your favorite vegetables, crackers, taco chips and or even a great crusty bread.

both sold at Costco