Sunday, March 19
Hello everyone! So, how’s the weather where you are? Still buried in snow? Or basking in springtime sun? We are currently experiencing the latter, which feels wonderful. HOWEVER…I am a wee bit jealous of winter storms and am crossing fingers SoCal gets at least a few more rainstorms before summer comes along.
It’s time to plan the next menu, so here we go…
– Naan pizzas on the grill
– Slow Cooker Sweet Korean BBQ Beef Tacos
– Grill night! Hot dogs and hamburgers
– Potato Salad and Fruit
– Eat out night
– Waffles and scrambled eggs
You know the drill, folks! Time to share your menus in the comments, plain or fancy!
Saturday, March 18
So, you know how my sister-in-law Cora is going to start writing for the blog now? Apparently she and her husband (a.k.a. my brother) are on a quest to take over my blog because now HE has written up a recipe to share on the blog. Fine by me…less work for me, more good food for you! Also, the recipe he is sharing is in a competition and we need your votes. It’s easy and you don’t have to sign up for anything, so if you’re bored…GO VOTE! YAY! He’s in the East bracket at the very bottom. Without further ado, here’s Christian!
This is Jane’s overly bearded brother, Christian. Husband of Cora, whom you might remember from such blog posts as Charcuterie for 500, please, Alex.
We bought a house about 2 years ago, moved in and discovered the kitchen oven didn’t work. Like, at all. (Actually, turns out the gas lines didn’t work either as evidenced by the 3 or 4 fire trucks that greeted us within the first week of living in the house, much to the joy of the then 4- and 6-year-olds in the family.)
In the interest of roasting two birds with one heat source, we went ahead and bought a smoker. With no working oven in the house. My wife obviously has a good sense of humor… and an insatiable desire for smoked flank steak. She saw the irony, but also the perfectly smoked bark and juicy inside of our first brisket. It is an oven after all. It just doesn’t make your house hot in the summer.
Today I’m here to share a spectacular grilling recipe of mine with you, born from that smoker, in hopes of warming up the weather to bring on spring. And if it looks good enough to you to lick the screen, I’d love your vote in the “East” division of this lil’ March Madness-style BBQ competition I’m in, bottom right. It’s a tight race and should only take 1 minute.
This recipe has emerged from many a trial-and-error cooks. And it’s my favorite. If I made and sold my own barbecue sauce, this would be sketched in the background of the label. It uses the smoker first and then the grill to finish it off. If you don’t have a smoker, you can skip step 3 and go straight to the grill. It will still be delicious.
But let me tell you. It only takes one smoke to never stop.
If you have even the faintest of a smoke itch, check out a pellet smoker. It makes monitoring the heat source as easy as turning a dial and then you can focus on mastering the craft of BBQ, complete with wood-fueled flavor. And if you’re really feeling the urge to take on Spring with a vengeance, pick up Franklin’s BBQ book. In hardcover; it’s way more fun that way. If you can cook it in an oven, you can cook it in a smoker. Smoking opens up all sorts of culinary opportunity.
With that, enjoy the recipe! And support competitive smoking (I’m the bottom right matchup). It’ll only take a second and then the steak will be spread to more beloved hearts.Smoke ’n Grill Flank SteakGet the smokey goodness of the smoker and the searing punch of the grill all in one glorious, marinaded slab of heaven. The smell of the marinade will make you want to pop open a beer at 11:00am, the aroma of the smoker will get the neighbors peaking over the fence, and the fire of the grill that afternoon will ensure your status as BBQ god amongst friends.Author: Christian WallinIngredients
- 2 lb flank steak
- 1⁄4 cup red wine
- 1⁄4 cup vegetable oil (I don’t use olive so it doesn’t solidify in the fridge)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1⁄8 cup soy sauce
- A little less than 1⁄8 cup Worcestershire sauce
- 4 large garlic cloves, minced
- 2 limes, fresh squeezed
3.4.3177ChimichurriAuthor: Christian WallinIngredients
- Mix all ingredients for the marinade in a bowl. Give it a stir and take a good whiff - it should make you want to lick it. Need some more citrus? A lil' more garlic? Add it. I like a strong garlic presence, solid lime scent, a wave of soy and enough Worcestershire sauce to make it unique (a little less than ⅛ cup).
- Put it in a plastic bag with the meat. Push out as much air as you can without shooting the marinade across the counter. Toss it in the fridge for 8 hours. I use vegetable oil instead of olive so the marinade doesn't solidify in the fridge.
- Load up your smoker with your wood of choice. I often use mesquite or hickory, maybe some apple mixed in. Keep it at about 180-200 degrees for 3 hours. If your steak is smaller, shoot more for 2½ hours.
- In the last 30 min of smoking, fire up your grill. I use charcoal because I can get it HOT. You want it as high as you can get it. Visiting my parents once I set their gas grill aflame getting it to where I wanted it. Not the safest grill moment I've had but had a hell of a good sear.
- Once your coals and grill are hot (HOT), transfer the steak from the smoker. Grill it about 3 minutes per side. You want to sear the dickens out of it, getting some nice char and grill markage. It will go about a minute faster than usual because the temperature of the meat is higher from smoking.
- Knowing when to pull a steak off is a bit of an art, but just takes practice. This steak is a little different because it will seem stiffer from smoking, but follow you gut. If you're unfamiliar with steak doneness, Google "using palm to test steak." It's remarkably accurate.
- Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
- Carve that sucker, against the grain. Pencil-width slices. Adorn with Chimichurri sauce and sides of your liking. Crack a beer or other favorite beverage and bask in the smoky grace of BBQ.
- 1 bunch cilantro, washed WELL and chopped
- 6 large cloves garlic, minced
- 3⁄4 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 lime, fresh squeezed
- 1 tablespoon diced red onion
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt
- Put all ingredient in a food processor or blender and ZOOT! ZOOT!
- You're done. Easy. Be a hero and offer it to your guests for their steak.
Hi, it’s Jane again. Christian doesn’t think I should post this photo, but I am anyway. Because THAT SHIRT.
Monday, March 13
Happy Monday! I’ve been sick with an awesome cold the last 5 days. I’m finally feeling somewhat normal again, which means time to plan this week’s menu! The kids were so cute the other night, stepping in to help make dinner on a night when I was stuck in bed. All of that time spent cooking with my kids is paying off!
– Chicken Stir Fry
– Turkey Paninis
– Carnitas Tacos
– Eat out night
– Cilantro Sour Cream Enchiladas (vegetarian version)
You know the drill! Share your own menus in the comments! And have a great week!
Sunday, March 5
Happy Sunday! I really can’t believe it’s time to plan another menu. Here goes…
– Roast Beef Paninis
– Loaded Baked Potatoes
– No. 3, aka Green Noodles
– Chicken Stir Fry
– Eat out night
– Breakfast for Dinner: Roasted Vegetable Egg Scrambles and Smoothies
Your turn! Share those menus in the comments! THANK YOU!
You may have noticed Roasted Vegetable Egg Scramble on my weekly menus a lot lately. That’s because that dish is my new favorite go-to dinner. FAVORITE. Since I’ve started going to the farmer’s market every Wednesday, I’ve been regularly roasting vegetables to have on hand in the fridge throughout the week. As a result, we’ve been making these roasted vegetable egg scrambles on busy nights and it is just so darn tasty. The first time I made these eggs, Cate was especially enamored and when Nate walked through the door that night she exclaimed, “You are going to LOVE dinner tonight.”
This is not a precise recipe, more of a jumping off point for you to make these eggs however you want. I recently received an email from a reader asking what vegetables I use for the scrambles. The answer? Whatever vegetables I happen to find at the market that are good for roasting! Since it’s winter time, it’s been a lot of cauliflower and squashes mixed with potatoes and onions. I’m sure when summer rolls around the mix will be different. I have to say, the cauliflower and butternut squash have been my favorites.
One quick note: the reason that this is such a fast and easy dinner option is because I already have the vegetables roasted and sitting in the fridge. I have yet to actually roast vegetables simply to make these eggs. Although, they are delicious enough to be worthy of the effort. BUT…the reason this is my new go-to dinner is because those veggies are sitting there waiting for me. I didn’t use to be a person who roasted vegetables every week, but now that I do, well, I love it. It really is wonderful having them on hand all the time, I highly recommend it!Roasted Vegetable Egg ScrambleAuthor: Jane MaynardServes: 1 servingIngredients
- 2 eggs
- ~1/2 cup diced roasted vegetables
- Pat of butter
- 4 pinches salt
NotesClick here for an article I recently wrote about roasting vegetables. For these eggs, you can roast just 1 or 2 veggies or a large assortment. There are no rules here! Vegetables that I like to roast that I think are good in the eggs: always a bit of yellow onion, cauliflower, potatoes, carrots, squashes, broccoli, green beans, tomatoes, bell peppers, mushrooms, the list goes on!3.4.3177
- Heat a small frying pan on the stove over medium heat. Once the pan has been heating up for a few minutes, add the butter and roasted vegetables. Stir occasionally as they heat up.
- Whisk the two eggs with the salt (my rule of thumb is 2 pinches of salt per egg, so if you're cooking more than 2 eggs, just add more pinches accordingly). Note: this recipe is for one serving, but you can easily up the amount of eggs and vegetables and just cook them in a larger pan. Works great!
- Once the vegetables are heated through, pour the egg into the pan. Let cook for about a minute, then start to "flip" the eggs, turning the eggs and veggies over in the pan evenly. Cook until all the egg is just cooked through, making sure not too cook too long.
- Slide onto a plate, sprinkle with black pepper and enjoy!