Tuesday, July 6, 2010

Homemade BBQ Sauce

Have you ever run out of barbeque sauce? Or just felt like making your own? Well, my parents made some this past weekend and fell in love with this recipe. Thought I would share it with you. Hope you all enjoy!!

1 cup balsamic vinegar
3/4 cup ketchup
1 tbsp worchestershire sauce
1/3 cup brown sugar
1 tbsp dijon mustard
2 cloves garlic, minced
salt and pepper to taste

Combine all ingredients and boil. Simmer for 20 minutes until thick. If you want to spice it up a bit, add crushed red peppers to the mixture.

Monday, July 5, 2010

Flank Steak Pinwheels

Hi all, hope everyone had a great 4th of July. Yesterday we made a great dinner! Found the recipe in a magazine and kind of mixed it up a bit and made it our own. This is basically a stuffed piece of flank steak! We grilled/baked it on the grill and it was great!

Flank steak, butterflied
1 cup sun dried tomato pesto
2 bags of fresh spinach (when cooked it pretty much goes down to nothing)
1 16 oz pkg of white mushrooms, sliced
2 cloves of garlic, sliced
1 tsp crushed red peppers
1/2 cup kalamata olives, chopped
1/2 cup green olives, chopped
2 cups mixed italian cheeses, shredded
1 pkg hot/spicy sliced pepperoni

Marinade for the flank steak

1/2 cup dry red wine
1/2 cup soy sauce, low sodium
1 tbsp brown sugar
2 tbsp tomato paste
1 tsp crushed red peppers
1 tsp black pepper
2 tbsp garlic

In a ziploc bag, mix the ingredients for the marinade together. Place the butterflied flank steak in the bag and let sit for 2 - 3 hours. In a large sauce pan, saute the mushrooms, garlic, and spinach until all are cooked through. Add a tsp crushed red peppers to the mixture. Take the steak from the marinade and lay flat. Take the sundried tomato paste and spread out as your first layer on the steak. Add a layer of cheese. Then add the spinach mushroom mixture. You are basically creating a pizza. Then add an olive layer, then the last layer will be the pepperoni. Very carefully, take one end of the flank steak and begin rolling, making sure you try to keep as much of the filling in tack as possible. Once you have rolled the entire steak up, (it looks like a pinwheel), you can either secure it with a metal skewer, or do what Dave did and tie it up with string. He took white cotton string and just wrapped it all around the steak, from one end to the other (which you will need two people to do this). The string actually helped keep all of the stuffing on the inside as well.

He flash grilled it on high heat, about 15 minutes (7 minutes on each side_ just to get the grill marks, then turned the grill to medium low to technically bake it until it was cooked through (about 45 minutes). This way the meat wouldn't burn. All in all, it took about an hour to cook.

This was fantastic.

Saturday, July 3, 2010

Lemon Basil Vinaigrette

Welp peeps ;o) it is that time of year where a lot of my recipes are going to contain fresh herbs because I have been overrun with my herbs. Mind you, I am not complaining...just sayin is all :o). I am actually in seventh heaven with how my herbs are growing!! Well anyone who knows me knows I go ape over fresh basil pesto every year and that is one of my main herbs that I grow. Well I goofed this year and grabbed one Lemon Basil (a hybrid between sweet basil and african basil) instead of my regular Sweet Basil that I get. It was too late after my mistake, to do anything about it so I just went ahead and kept it, even though I was not quite sure what to do with it.

Yesterday, Dave and I had a day off, and we decided to make a salad for lunch. I figured...hmmm..vinaigrette...why not. Might as well try it. I have to figure out some use for it, (still not sure if the pesto will taste good using lemon basil, instead of the sweet basil). It turned out great. It is just my standard vinaigrette that I make, but I wanted to share it with all of you. This just shows that you can mix things up, by using different herbs, but keeping your same main ingredients, and coming up with a completely different taste!

1 cup lemon basil
1/3 cup red wine vinegar
1/3 cup basil vinegar
1 tbsp coarse ground mustard
1 tbsp honey
1 tsp lemon juice (just to keep the leaves from turning brown)
1 tsp crushed red peppers
2 cloves garlic
extra virgin olive oil
sea salt to taste

Put all ingredients except for the olive oil into a blender and liquefy. Once everything has been blended thoroughly, begin adding the EVOO until you get the dressing to a consistency you like. I don't usually measure this because sometimes I like a thicker dressing, other times I like a thin dressing, it all depends on what my mood is or what time of salad you are making. A pasta salad you would probably want a thicker dressing so it would stick to the pasta, verses a greens salad where you would want it a bit thinner.

Hope you all enjoy.