bouche Posted May 10, 2007 Report Share Posted May 10, 2007 Here is a good starter recipe for ya. Im typing out my recipe for BBQ sauce right now too.NY Strip loin Steak topped with Goat Cheese and Cashews, Baked Sweet Potato and Grilled Red Peppers. An entire dinner from the BBQ and with very little mess or preparation.1. After washing, wrap whole Sweet Potato in foil, drizzle with Olive oil and season with Salt and Pepper. Place on the top rack of the BBQ and let them bake on high heat for approx 45 minutes depending on the size. It is done when the Sweet Potato is soft when squeezed.NY Strip loin2-3 tbsp of Goat Cheese per steak and 2-3 tbsp of chopped cashews.For Marinade; marinade the steak for at least 1 hr. Reserve 1/4 of marinade for the peppers.1 garlic clove1 tsp of thyme, rosemary,1 tsp Worchester Sauce1/2 tsp of cracked black pepper1/2 tsp of dried mustard or Dijon mustard.4 TBSP Balsamic Vinegar1/4 cup Olive OilSalt to taste1. Marinade the steak for at least 1 hr. Reserve 1/4 of marinade for the peppers.2. After marinating the steak(s), season with Salt and grill to your desired doneness.3. Allow the steak top rest at least 2-3 minutes before serving.4. At serving time, top with Goat Cheese and Cashews.PeppersCut the peppers into large pieces and place into the reserved marinade. This can be done just before grilling. Start the peppers at the same time as the steak and they will be done as the steak finishes or when they reach the most vibrant red depending on how you like your steak cooked.For DessertGrilled Rosemary Skewered Strawberry's over Vanilla Frozen Yogurt and Balsamic Syrup.1 bunch of Fresh Rosemary1 pint of strawberries2-3 scoops of Vanilla Frozen Yogurt1/2 cup of balsamic, reduced to syrup.Clean and wash Strawberries. Trim all the leaves off a sprig of fresh Rosemary and use the stem to skewer the berries. Grill lightly and be very gentle with the berries, they will get soft. Place the warm skewer of berries on top of the frozen yogurt and drizzle with the Balsamic syrup. ENJOY! Link to comment Share on other sites More sharing options...
dave-O Posted May 14, 2007 Report Share Posted May 14, 2007 I used this marinade recipe last night and suffice to say, it was fantastic. Thanks for the recipe. Link to comment Share on other sites More sharing options...
M.O.B.E Posted May 15, 2007 Report Share Posted May 15, 2007 Thanks Dave_O and Bouche for the promo:) Im going to use this thread to start posting my recipes. Here is my BBQ sauce recipe as posted in the BBQ thread.Steve's BBQ Sauce5-6 strips of bacon chopped the smokier the better. I buy the double smoked/cured bacon. 2-3 cloves of fresh garlic crushed1 small white onion2 Tbsp of Coriander1 Tbsp of Cumin1 Tbsp of Garam Masala1 Tbsp of Mustard powder or 1 tsp of fresh crushed mustard seed.1 tsp of Chili Flakes **** see bottom for making this hot2 Tbsp of dried Thyme or alot of fresh thyme because I like it.1 Diced tomatoe1/2 cup of brown sugar1/4 cup of maple syrup **dont use unless you have real maple syrup.1 Lemon, juice of1/2 Cup of Malt Vinergar or 1/4 cup of Balsamic if you like it super sweet.1 bottle of Heinz Ketchup or Chili Sauce. **** if you want to add some heat to this recipe I recommend you add either Chipotle Pepper to this or Adobo sauce for a medium heat. These will add a nice smokiness to the recipe.***This sauce can be cooled and refrigerated and should last a few weeks.1. In a good sized skillet over medium/low heat start rendering the bacon. While the bacon fat cooks down you should have enough time to gather the rest of what you need.2. Once you have a good amount of bacon fat for cooking in add the onions, the garlic and spices. Turn up the heat to medium high. 3. When the onions have softened and cleared up add the diced tomatoe and continue to sautee gently for until the tomatoe breaks down. (If the pan is sizzling hot turn it down to medium.)4. Add the brown sugar and maple syrup.5. Once the sugar is all melted down add the vinegar. Stir the vinergar in until the content of the pan are emulsified. Stand back and dont breathe it in when you do this. Make sure your fan is on and the window is open. Dont say you werent warned.6.DO NOT use white vinegar. It isnt for consumption, it is a cleaning product.7. Add the Chili Sauce, lower the heat and allow to simmer for at least 10-15 before use Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted May 15, 2007 Report Share Posted May 15, 2007 i can't wait to try this, MOBEta very much Link to comment Share on other sites More sharing options...
M.O.B.E Posted May 15, 2007 Report Share Posted May 15, 2007 Anytime brother. I only learn for the purpose of sharing. Link to comment Share on other sites More sharing options...
bouche Posted May 15, 2007 Author Report Share Posted May 15, 2007 Each recipe needs it's own thread. They're easier to find and index. Link to comment Share on other sites More sharing options...
M.O.B.E Posted May 15, 2007 Report Share Posted May 15, 2007 Each recipe needs it's own thread. They're easier to find and index.so said...so done. BTW I ordered your knives. I just havnt seen the guy to get them off him. I'll phone Nella tonite and ask him to drop them next monday whether Im there or not. Link to comment Share on other sites More sharing options...
bouche Posted May 15, 2007 Author Report Share Posted May 15, 2007 Cool, THANKS! let me know what I need to do to help get them here. Link to comment Share on other sites More sharing options...
M.O.B.E Posted May 15, 2007 Report Share Posted May 15, 2007 Im not sure about that part...I dont think Canada Post will allow them in the mail?? Link to comment Share on other sites More sharing options...
bouche Posted May 16, 2007 Author Report Share Posted May 16, 2007 I don't see why knives can't be shipped in a box. Do they have any protective packaging/wrap at all? Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted May 19, 2007 Report Share Posted May 19, 2007 bouche marinated these last night and I opened up the zippy bag for a sniff this morning and OH MY GOD! I can not wait until dinner.Look out Myrna, I have a feeling you ain't never had a steak like this! Link to comment Share on other sites More sharing options...
PassedOutGuy Posted May 20, 2007 Report Share Posted May 20, 2007 So... how was the steak? Ive had MOBE's steaks before and are a treasure... Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted May 20, 2007 Report Share Posted May 20, 2007 Ho-lee-chit. Fackin awesome. Link to comment Share on other sites More sharing options...
headymamamyrna Posted May 20, 2007 Report Share Posted May 20, 2007 Yes that was the best steak I've ever eaten.It was also the first this summer and on the BBQ at that.Thanks guys it was amazing.The sangria was great also!!!A wonderful meal indeed and wonderful company.By the way I just gave what you guys didn't eat to the dog next door.I am having what I didn't eat last night tonight. Link to comment Share on other sites More sharing options...
bouche Posted May 20, 2007 Author Report Share Posted May 20, 2007 4 NY strip loins each about 1 inch thick. holee fack! that was some tasty meat.no one could finish their steaks. I over bought, but it was worth it. Link to comment Share on other sites More sharing options...
headymamamyrna Posted May 20, 2007 Report Share Posted May 20, 2007 It sure was and Thanks again!!I am sure my neighbors dog loved it tonight also. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now