Good for the Grill! Grilling season is finally here
It's grilling season. After having pot roasts and soups, I'm ready to cook outdoors. A meal I always look forward to cooked on the Weber is marinated kabobs. I marinate the steak overnight, and thread the meat, pineapple and fresh vegetables on skewers and grill them over medium coals until done. I like to serve the kabobs with a nice lettuce salad, baked bread sticks brushed with garlic butter and Crispy Potato Wedges. A very refreshing meal I so look forward to making.
Crispy Potato Wedges
10 medium size potatoes, cut into wedges (Don't peel)
1/2 teaspoon each salt, basil, thyme and oregano
1/4 teaspoon each pepper and paprika
Spray a cookie sheet with cooking spray. Add potato wedges and lightly spray wedges with cooking spray. Brush with oil, if preferred. Combine salt, basil, thyme, oregano, pepper and paprika. Shake potatoes in a baggie or toss potatoes in a bowl with the seasonings. Place potatoes on cookie sheet. Bake about 35-40 minutes. Melt one-half stick butter. Pour over potatoes. Sprinkle potatoes with about three tablespoons of fresh grated Parmesan cheese and bake about another 15 minutes. Potatoes may be turned to warm if not ready to serve immediately.
Steak Butter - Another "goodie" for the grill
1/2 cup butter
1/4 cup fresh minced parsley
2 teaspoons Worcestershire sauce
1/4 cup minced onion
1/2 teaspoon dry mustard
1/2 teaspoon pepper
3 pounds steak
Combine all ingredients except the steak in a saucepan and heat (or microwave in glass bowl) until butter melts. Set aside. Broil steak three to four inches from heat for 10-12 minutes on each side (rare) or 14-16 minutes for medium, brushing frequently with butter mixture.
Asparagus Parmesan Bites
2 pounds fresh asparagus, ends trimmed
7 tablespoons butter
3/4 cup grated Parmesan cheese
1 teaspoon dried basil (or use 1 tablespoon fresh basil)
1 teaspoon minced fresh garlic (or to taste)
1 tablespoon fresh lemon juice
Butter a shallow broiler-proof casserole dish. Cook the fresh asparagus in boiling lightly salted water until crisp-tender (about three to four minutes) drain and plunge into cool water, drain again and pat dry well with paper towels. Arrange the asparagus spears in a buttered baking dish. Set oven to broil heat. In a bowl beat butter with Parmesan cheese, basil, garlic, lemon juice and black pepper until well combined, then season with salt.
Dollup/drop the butter mixture over the asparagus in the baking dish by heaping teaspoonfuls. Broil until topping browns (watch closely to avoid burning) about two to three minutes. Best served hot.
FOOD FOR THOUGHT: The art of living a pleasant life is constantly adjusting to circumstances.
GARY'S TIP: Add one tablespoon of vinegar to the fat in which you are going to deep fry. It will keep the food from absorbing too much fat and eliminate a greasy taste.