It's Wednesday. So, What's Cooking?

Grilled Steaks, Baked Potatoes, and Glazed Carrots.

Our weather has gone nuts in the Midwest with scalding temperatures that has everyone listless. No one wants to heat up the house with cooking, so this month we have a menu geared for outdoor cooking. Hang onto it for those stormy fall and winter days because it also works great indoors.

Glazed Carrots
Baked Potatoes
Grilled Steaks
Dry Red Wine – Cabernet Sauvignon

Baked Potatoes
1 baking potato per person
1 bay leaf for each potato
olive oil
Kosher or rock salt
butter
sour Cream
chives

Outdoor Grill
Preheat on medium high. Prepare the potatoes in the same manner as above.

Lay potatoes on bottom grate. Every 15 minutes roll the potatoes to a new side to prevent burning. It will take about 45 minutes to cook through. Test by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.

When done, set the potatoes on the upper rack until ready to serve.

Oven Method
Preheat the oven to 375°F.

Wash the potatoes under cool running water. Dry thoroughly with paper towels. Rub the skins with a small amount of olive oil. Slit across the top large enough and deep enough to fit in a bay leaf. Roll in the salt and wrap in aluminum foil.

Bake for about 45 minutes, depending on the size of the potato. Test for doneness by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.

When done, set the potatoes on a warm stove or inside a 200°F oven until ready to serve.

Serve with butter, sour cream, and chives.

Glazed Carrots
1lb. cello wrapped pre-cleaned carrots
1 stick butter
chicken stock canned or boxed
2 tbsp. sugar
freshly ground pepper
mint leaves if you like that flavor

In a Teflon type pan melt the butter and add the sugar. Add the carrots and enough chicken stock to come half way up the carrots. Bring to a boil, then lower the heat to a simmer. Shake the pan periodically to move the carrots around. Cook uncovered until carrots are fork tender.

If the glaze hasn’t reduced enough, remove the carrots to a serving dish and drape with foil.

Bring the frying pan to a boil and cook until the glaze is reduced. Be careful here because the butter and sugar burn easily. If it does, it’s very bitter.

Add the glaze to the carrots. Grind pepper on top, then sprinkle with a few chopped mint leaves.

This dish freezes well for a future meal. If you freeze, do not add the mint leaves.

Grilled Steaks
1 steak of your choice per person
freshly ground black pepper to taste
Worcestershire sauce

Heat your outdoor grill to medium. Sprinkle a few drops of Worcestershire sauce on each side of the steak and spread out with your fingers. Grind fresh pepper on one side. Grill for 3 minutes each side for rare, 4 for medium rare, 5 for well done. Turn only once.

Remove the steaks and tent with aluminum foil. Allow to sit on top of a warm stove for about five minutes. This will draw the juices back into the meat and will also cook the steak to perfection.

If you use the oven broiler, follow the same cooking times.

I'll be back Friday with a little more for aspiring authors. Until then...

Happy Eating!

Sloane Taylor