Grilled Sirloin Steak
Cut slits in fat around the meat so it doesn’t curl when cooked.
Combine all ingredients into a plastic bag or glass bowl. Marinade 5 – 12 hours in fridge. Sirloin can be tough. A long marinade is needed to make the meat tender and juicy.
Remove meat
from fridge 1 hour before grilling.
Preheat grill
on medium-high.
Pat meat dry.
Discard marinade. Place steak on grill and close lid.
Grill first
side 4 – 5 minutes. Turn meat (you only turn meat once) and final grill the
second side as listed:
2 – 3 minutes
rare
3 – 5 minutes
medium-rare
5 – 7 minutes
medium
6 – 9 minutes
medium-well
Garlic
Infused Oil
This is a wonderful oil to sauté vegetables or fry meat and
poultry. It’s especially good to swipe a thin coating on burgers before frying
or grilling.
Drop garlic into a glass bottle or jar. Pour in oil. Cover tightly.
Set the bottle on your counter, away from the sun, for at least three days before you use it. Remove garlic after 5 days and discard. The flavored oil is good for two months.
This method works well with all herbs. Be sure to cover the herbs with oil so they don’t mold.
The amounts of the following ingredients are left up to your taste, but don’t be sparing if you want great flavor.
Preheat oven to 400° F (200°C).
Wash potatoes under cool water. Pat dry. Rub skins with a little olive oil.
Make a small slit across their tops. Lay on a cookie sheet. Bake 1 hour or
until a toothpick is easily inserted.
Combine butter, cheddar cheese, sour cream, and pepper into a small bowl.
When potatoes are tender, lay them on a cutting board and slice them in half.
They’ll be very hot so use pot holders for this. Scoop the pulp into the above
mixture. Be careful not to rip the skins. Whip the mixture well.
Refill the shells and set them back on a cookie sheet. Sprinkle with a little
paprika for color.
Stop here if you plan to serve the potatoes the next day. Cover with cling wrap
and refrigerate. Remove from the refrigerator at least one hour before baking.
No matter which option you use, preheat reheat oven to
325° F (160°C).
Bake uncovered 25 – 30 minutes. You only want to heat the potatoes so don’t overdo the baking time.
Clean mushrooms with a paper towel to remove bedding
soil. Slice them in half lengthwise if medium or into thirds if large.
Over medium heat dribble olive oil into a medium-sized
frying pan and add butter. Stir in onions and mushrooms. Sauté until almost
tender, 3 – 6 minutes.
Pour vermouth or white wine over the mushrooms and
continue to heat.
To serve, grind pepper across the top and spoon into a
warm serving dish.
This dish is best cooked and served on the same day.
Leftovers are soggy.
Remove egg from refrigerator well before assembling all other ingredients on your counter. Eggs cook better for any recipe when at or close to room temperature.
Fill a small saucepan with water and bring to a boil. Place egg in water and
boil 2 minutes. This process is called coddling. Rinse under cold water, crack shell, and then
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 serving bowl, mash garlic with a spoon and fork into
coarse pieces. Rub pieces against the sides of bowl to spread the oil they have
released.
Add anchovy and pepper. Mix well. Pour in lemon juice and vinegar. Mix well.
Add in ½ – ¾ of the coddled egg. Mix well. Blend in olive oil until the
dressing thickens. Remove this mixture from your bowl and set aside to use
right before serving.
Tear lettuce into bitesize pieces. Add to salad bowl. Pour in some of the
dressing. Toss well. Add more dressing if the lettuce looks too dry. Sprinkle
on ¼ cup (28g) or so of Parmesan. Toss again.
Arrange salad on individual chilled bowls or plates. Sprinkle with remaining Parmesan and croutons. Serve immediately.
For a larger salad, increase ingredients proportionally, but do not exceed two
eggs.
These recipes plus many more fun holiday menus are available in my Recipes to Cook Holidays Extraordinaire cookbook.
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