It is no secret around here that I love avocados. They are rich, and creamy and have a delicate flavor which goes with almost anything.
I have to stay pretty low carb because I had to have my thyroid removed and, despite the fact that I love baking, carbs blow me up like a balloon. I keep them to a minimum, taking a bite to taste when creating a recipe but other than that I try to steer clear. Avocados are luxurious enough to stand in for carbs and make me feel like I have had a treat.
So, when I was asked to post a favorite recipe with avocados there was no way I was going to say no. Continue reading
This goes beautifully with the Blackbery Chipotle Steak Sauce. It has a smoky chocolate flavor that is brightened with the citrus kick of cardamom. Smoked paprika and a pinch of chili powder round it out nicely.
Steak rubs help to add a nice crusty sear the the steak and seal in flavor as well as adding flavor of their own. This one is quite dark and you will need to check your internal temperature often to keep it from over cooking.
This is super easy to make. Continue reading
Some of you may have grown up watching The Wonder Years. I grew up IN the Wonder Years.
The 1960s were an interesting time to be a kid. There was still a lot of freedom to run around in most areas. You could ride your bike to the corner store for a 5 cent bottle of Coke. If you lived in a big town you might have a McDonalds and you could get a burger 35 cents or a cheeseburger for 45 cents. They had, as I recall, a menu that consisted of plain burgers, cheeseburgers, french fries, onion rings, several kinds of coke, coffee, and shakes. No Big Macs, no triple cheeseburgers, no fancy salads or coffees. Oh, and you might as well know, if you don’t all ready, that everything carbonated in my house is called coke. So, we have conversations that go something like this:
Can you bring me a coke on ice?
Sure, what kind do you want?
Ummm…. Do we have Coke?
No, We have Dr. Pepper and Pepsi.
Next time you get cokes can you get Coke?
My dad was the hibachi king. He grilled everything that could be grilled in the summer. In fact, he even would use the grill to make his fried eggs in the morning on the weekends. He had a repertoire of sauces that would make Bobby Flay cry.
The other day I was going through some old recipes and found Dad’s Hibachi Sauce recipe. He used it for all kinds of beef from kebabs to hamburgers but it is amazing when used to grill steaks. You just marinate the meat in the sauce for 4 to 6 hours and then grill. You can brush some reserved Hibachi sauce on the meat as it is grilling if you like but it isn’t necessary. You come up with tender, juicy, flavorful meat that can’t be duplicated anywhere… and you get to share in some of the best flavors of my childhood.
- 1/4 cup brown sugar
- 1 bottle soy sauce
- 1 chopped onion
- 1 clove garlic, chopped
- 1/8 cup vinegar
- 4 bay leaves
- Reserve 1/4 cup for brushing steaks when you grill them
- Soak your steaks in remaining sauce at least 4 hours
- Drain and blot dry
- Cook until done to your liking on the grill, brushing with reserved sauce
I know you know how to grill a steak so this post isn’t so much about that. You are going to need to start with a great steak, your favorite, preferably grass fed, organic and local. You want to grill it to perfection… Just the way you like it.
But…Once you have that you are going to want to put this sauce on top of it because then…THEN you are going to have the most incredible thing you ever put into your mouth… well… maybe. At least in the top ten.
- 1 lb Portabella mushrooms, sliced
- 1/2 cup chopped onion
- 4 cloves of garlic, chopped
- 1/4 cup butter
- 1/4 cup balsamic vinegar
- Cracked black pepper and Kosher salt to taste
- Cilantro for garnish
- Bleu cheese for garnish
- Melt 2 tbs of the butter in a saute pan.
- Add the onions and garlic and saute for 2 minutes
- Add the sliced mushrooms and saute until onion is transparent and mushrooms are tender
- Add the balsamic to the pan and simmer until reduced
- Add the remaining butter a little at a time, stirring gently, until it is incorporated in the sauce
- Spoon over the grilled steak, sprinkle with chopped cilantro and bleu cheese and serve
This will cover about 6-8 servings of steak.
image: Marye Audet