Marinated Grilled Steaks
Baked Potatoes
Caesar Salad
Dry Red Wine – Cabernet Sauvignon
Marinated Grilled Steaks
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| Photo by franky242 |
1 sprig fresh basil or ¼ tsp. dried
2 sprigs fresh rosemary or ¼ tsp. dried
2 sprigs fresh parsley or ½ tsp. dried
Freshly ground black pepper to taste
1 or 2 splashes of Worcestershire sauce
Splash of dry red wine
Olive oil
Keep the steaks to the side for a few minutes. Lay the dry ingredients in a glass or ceramic dish or a plastic bag just large enough to hold the meat comfortably.
Sprinkle in the Worcestershire sauce and red wine. Gently stir. Add the meat.
Pour oil along the side of the dish until it reaches half way up the steaks. Turn meat to coat top and bottom. Set in the refrigerator for 2 – 4 hours. Remove the dish from the refrigerator 1 hour before cooking.
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.
Baked Potatoes
1 baking potato per person
1 bay leaf for each potato
olive oil
Kosher or rock salt
butter
sour Cream
chives
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.
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.
Caesar Salad for Two
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| Photo by Vichaya Kiatying-Angsulee |
1 large glove garlic
½ tsp. anchovy paste
Freshly ground pepper to taste
½ tbsp. Dijon mustard
½ tbsp. lemon juice, preferably fresh
2 drops white vinegar or as close to as possible
¼ cup olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup freshly grated Parmesan cheese
Croutons, optional
Remove egg from refrigerator while assembling all the ingredients on your counter.
Bring a small saucepan of water to a boil. Coddle the egg by cooking it for 2 minutes. Rinse under cold water, crack shell and scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.
In a large glass or wooden bowl, mash the garlic with a spoon and fork into coarse pieces. Rub the sides of the bowl with the oil that has been released.
Add the anchovy, pepper, and mustard. Mix well. Pour in the lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in the olive oil until the dressing is frothy.
Tear the lettuce into bit-size pieces over the salad bowl. Toss, then add ¼ cup or so of Parmesan. Toss again. Serve in individual bowls and sprinkle with the remaining Parmesan.
Add croutons and serve immediately.
For a larger salad, adjust proportionally, but do not exceed two eggs.
Enjoy!
~Sloane
Standard fare in Australia all throughout the year, Sloane. I like your idea of the tin foil to bring out the juices.
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