grilling

Healthy Grilling!

Organic Ground Beef and Gluten Free Beef Hot Dogs

by Joi

Prescott Frost Ground Beef

I was recently sent some GREAT Prescott Frost Grass Fed Organic Ground Beef and Grass Fed Organic All Beef Hot Dogs to review for the food blog.  I let a little time pass before reviewing these for one reason only: I wanted for us all to get a little closer to grilling season! The weather has been unseasonably nice lately, and my family and I are already thinking of firing up the grill.  There’s nothing quite like grilled hamburgers and hot dogs, so forgive us if we’re rushing things.

However, if you’re like me, you can’t help but be a little concerned about what’s in the food we feed our family – as well as the food we put in our own mouths!  We’ve all heard horror tales and we’ve seen even more horrific stories in the news about bad beef.  When I was contacted about Prescott Frost 100% Grass Fed and USDA Certified Organic Beef, I jumped at the opportunity to tell my readers all about this healthy alternative to most of the ground beef and hot dogs in grocery stores.

From Prescott Frost:

The Frost Family Farm Heritage
Prescott Frost, great-grandson of the American poet Robert Frost, continues a centuries long tradition of family farming. Passionate, educated and articulate, Prescott is seeking real answers to today’s farming challenges.
By combining the finest in farming traditions with modern organic and sustainable practices, he is creating a system that allows the farmer to thrive, the animals to grow naturally and the land to be enriched. Certainly this is the more difficult path, but also deeply rewarding. As part of today’s organic farming community, Prescott is committed to changing the way we raise our food.

I found the Prescott Frost Grass Fed Organic Ground Beef and Grass Fed Organic All Beef Hot Dogs to be exceptionally delicious.  A lot of people immediately balk at the idea of ordering meat online (to be honest, I used to). But think about it: The hot dogs and frozen meat we buy in our favorite grocery stores were shipped to them.  It may seem like you’re going an extra step or two to shop for your family’s meat, but I don’t have to remind you that they’re health is more than worth it.

My mouth is watering at the thought of Prescott Frost’s Ground Beef and All Beef Hot Dogs coming fresh off the grill. By the way, if you follow a gluten free, you’ll be glad to know that Prescott Frost’s hot dogs are gluten free. Another reason to love them!

I used some of my own ground beef in Spaghetti sauce and it was simply outstanding. Not only did the flavor seem superior to normal ground beef, it felt better to put something on the table that was healthy.

I used the rest of the ground beef in chili a few nights later and served the hot dogs (GREAT hot dogs!) on buns with onions and shredded cheddar.

I completely and totally recommend Prescott Frost and hope you’ll visit their website and do a little healthy shopping for your family.  Load up for grilling season, because it’s just around the corner….. I can smell it!

Pepper Roasting Rack for Grill

Out of This World Idea!

by Joi

Pepper Roasting Rack for Grill

I can’t even begin to tell you how much my family loves peppers. My husband, particularly, is a full-on pepper fanatic.  Our daughter Brittany also is wild about peppers. In fact, the girl could eat the hottest pepper known to man and barely register it on her face.

The GrillPro 41555 Stainless Steel Pepper roasting Rack for Grill, shown above, is something I’m completely shocked that my grill-happy husband hasn’t gotten yet (probably because this will be the first time he sees it). This is just brilliant! Can you imagine how delicious the peppers would be in tortillas, omelettes, paninis…  Ooooh, or stuffed jalapenos?! The options are deliciously endless.

Product Description:
The stainless steel pepper roaster will accommodate small to medium sized peppers and will grill them to perfection. The pepper roaster keeps peppers from burning and sticking to your grill. Also included is a stainless steel corer with a resin handle for easy use.

Get this. The price is just a little over $12 now on Amazon. See GrillPro 41555 Stainless Steel Pepper roasting Rack for Grill for more details.

Pepper Art Print:

Four Chili Peppers on a Fork

Four Chili Peppers on a Fork
Buy This Allposters.com

Fellow Olive Lovers, Prepare to Swoon

Italian Olive Burgers Recipe

by Joi

Italian Olive Burgers with Lindsay Olives

For as long as I can remember, I’ve been obsessed with olives.  When my parents and I went out for pizza, they always ordered two pizzas – one for me and one for them.  Why?  All I wanted on my pizza was green olives.  I figured that since I was an only child, I had a reputation to uphold.

And I did so!

Even today, I can’t get enough of olives.  My husband and oldest daughter aren’t fans, though, so I don’t order many pizzas with just olives on them anymore.  My youngest daughters and I, however, would devour 10 pizzas inside of ten minutes if they wore olives and nothing else.

Below is a recipe I can’t wait to try.  It looks, and sounds, simply delicious!  It might even win over the two who shall not be named to our side.

Italian Olive Burgers with Basil & Sun Dried Tomato Relish

Cook Time: 10 minutes
Servings: 4
1 cup Lindsay® Recloseables Italian Seasoned Olives, coarsely chopped, divided
1 pound lean ground beef or turkey
1/4 cup fresh breadcrumbs
1/2 teaspoon freshly ground black pepper
2 tablespoons well drained finely chopped sun dried tomatoes
2 tablespoons chopped fresh basil
1/2 cup shredded part skim mozzarella cheese
4 whole wheat or multi-grain hamburger rolls, split, grilled or toasted if desired
4 romaine or Boston lettuce leaves

Heat oiled grill to medium-high heat. Combine 1/2 cup of the olives (use olives without chopping so you can really see them), meat, breadcrumbs and pepper; mix well. Shape to form four 1/2-inch thick patties. Grill on covered grill or in a ridged grill pan over medium heat 5 minutes per side or until no longer pink in center.
Meanwhile, combine remaining olives, sun dried tomatoes and basil; mix well. Stir in cheese. Serve burgers in rolls topped with the relish and lettuce.

Nutrients Per Serving:
Calories: 356 Calories from fat: 133 Total fat: 15g Monounsaturated fat: 6g Cholesterol: 68mg Sodium: 548mg Total Carbohydrates: 27g

This recipe is used with courtesy of Lindsay Olives (YUM!).  Lindsay Olives has created some great recipes, such as this one (and one that’ll I’ll post tomorrow) that are easy to follow, easy to make and provide nutritious necessities while still packing in the unique flavor and texture only olives can provide. While olives are often overlooked in the kitchen, they are allergen-free and contain only 25 calories per serving with zero saturated fat.

I’m craving olives so badly now I’m about to eat the picture at the top.  It has been warned.

Blue Cheese Burgers

Kicking Up a Memorial Day Favorite

by Joi

Castello Blue Cheese BurgerA Memorial day barbecue without burgers??? No way.

If you want to shake things up this year, you might want to try the following recipe for Blue Cheese Burgers from Castello Blue Cheese, the leading Blue Cheese in America.  My husband will surely be this burger’s biggest fan. The man loves blue cheese almost as much as I love coffee and chocolate.

Almost.

When you grill hamburgers this Memorial Day (and any other day, for that matter!), remember to lightly toast your buns. Whether it’s burgers, BBQ pork sandwiches, or grilled chicken sandwiches – toasty buns make each bite extra special.  It’s one of those things that you really don’t appreciate until you try it.  Trust me, it’s worth the tiny bit of extra effort.

Also, when it comes to toppings, in addition to offerings of pickles, onion slices, fresh tomatoes, lettuce, mustard, ketchup, and mayonnaise, add the following into the mix for more jazz and pizazz:  Sliced avocado, bacon, Castello blue cheese, horseradish, A1, Heinz 57, Chili Sauce, sauteed mushrooms, and spinach.  You could also have shredded lettuce, tomato, and shredded cheese on a platter with a serving of picante or mild sauce for “Taco Burgers” (a personal favorite).

Also, remember to offer Boca Burgers or Morningstar Farms burgers as alternatives to mean.  The meat-eaters in my family have come to love these burgers as much as our resident vegetarian does!

The Blue Cheese Burgers, below, will kick up ANY cookout – whether it’s Memorial Day or not.  They’d be excellent for tailgating, too!

 

Castello Blue Cheese Burgers Recipe

1 lb. ground beef round
4 scallions, finely chopped
1 teaspoon salt
Black pepper to taste
Handful fresh sage, finely chopped
6 oz. Castello-Rosenborg® Extra Creamy Danish Blue cheese
1 tablespoon oil
Few salad leaves
4 sesame burger buns

Directions:

  1. Place the ground beef into a bowl, and then add the scallions, seasonings, and sage. Mix well together.
  2. Divide into 4 equal portions and the divide each portion into two, giving 8 portions of meat. Flatten each out into a burger shape.
  3. Place a slice of cheese on top of 4 of the burgers and top with the remaining 4, sealing with a little water. Heat the oil in a large skillet and cook over a moderate heat for approx. 3-4 minutes per side.
  4. Serve with a little salad in a toasted bun topped with another half slice of cheese.

Tomorrow I’ll add another recipe from Castello: If you love hot Italian Sausage, garlic, and blue cheese, prepare to flip out!

Glutton for Pleasure by Bob Blumer

Artistic Recipes and Entertaing Ideas Your Guests Will Never Forget

by Joi

I recently received a copy of a gorgeous book to review, Glutton For Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette. The large beauty has the dining room table on its mind but it’s a coffee-table-quality book. I can see quests looking through it as they oooh and ahhh over the pictures, creativity, and culinary audacity.

Glutton For Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette is filled with wonderfully delicious and beautifully artistic ideas to turn your get togethers (even if it’s just Tuesday night supper!) into something people will be talking about for years.  From Cauliflower Popcorn (delicious!) to Meatloaf Surprise that looks like a birthday cake, you’ll find the unexpected on every page of the 260+ page book.

If you’ve noticed, at the top of my food blog, my header says, “A food blog with a Southern accent and a refusal to take anything too seriously.”  That’s because your’s truly has a Southern accent and has never been one to court the serious side of life.  Mundane! I look for the off-beat, the fun, the zany, and the ridiculous.

It’s how I roll.

This book is right up my alley and makes me smile from the tip of my head to my blue-painted toes (It’s University of Kentucky basketball season and my toes are huge fans).  If you’re drawn to things that make you smile out loud and unexpected surprises that make getting out of bed an adventure… you need this book in the worst way.

It’ll be the life of your cookbook collection – the class clown that’s so witty and intelligent that the teacher wouldn’t dare make him be quiet – he’s too fun. I suspect  that would describe Bob Blumer as aptly as it describes his great book Glutton For Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette.

The recipes and tips given in this exceptional book are easy to carry out – so much easier than they look that you’ll feel guilty. Proud, cocky, self-satisfied, and guilty. (I know there’s a sports jock or celebrity joke there somewhere, but I’ll let it go. This time. So close to Christmas.)

Below is a favorite recipe from the book (page 202 to be exact). It’s called Shrimp on the Barbie. Everything below is from the book, itself – I wanted to give you an idea of the spirited, fun nature of the book. Each recipe (more like each adventure) includes similar tips and words of advice as well as even “Music to Cook by” and “Liquid Assets.” I just hope it’s okay that my liquid assets are Sweet Tea and my “Music to cook by” is almost always a mix of I Love Lucy reruns and my cat, Alexa, serenading me.

It’s the soundtrack of my life.

Shrimp on the Barbie

Whether these shrimp are cooked on the stove or an outdoor grill, they disappear faster than Barbie can change her profession.

Shrimp

2 tablespoons dried oregano
1 tablespoon dried thyme
1 teaspoon lemon pepper seasoning
1/4 – 1/2 teaspoon ground chipotle chili or a pinch of cayenne
1/2 teaspoon salt
1/2  teaspoon freshly ground black pepper
1 pound uncooked 21/25 count shrimp
2 tablespoons olive oil

Shell and devein shrimp if they haven’t been purchased that way. Tails may be left on if desired

pan version
In a medium-size bowl, mix all dry seasonings. Add shrimp and toss thoroughly.

In a large sauté pan over high heat, add oil. When oil is hot, add as many shrimp as pan will accommodate without overlapping. Cook for approximately one minute per side, or until no longer translucent.

grill version
Preheat grill to high direct heat.

In a medium-size bowl, mix all dry seasonings..

Pour oil into a large bowl. Add shrimp and toss to coat. Sprinkle seasonings overtop and toss to coat.

Grill for 1 minute per side, or until shrimp are no longer translucent.

Cilantro Dipping Sauce

1 cup lightly packed fresh cilantro leaves, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2cup sour cream

Blend cilantro and lime juice in a blender or small food processor until cilantro is liquefied.

Spoon sour cream into a small bowl and slowly stir in liquefied clantro. Reserve in refrigerator. Serve with alongside shrimp

yield Serves 6 as an appetizer with 3/4 cup of dipping sauce  uncommon goods Barbie doll alarming advice Unhook your smoke alarm before pan-searing shrimp (but don’t forget to reconnect it) level of difficulty As easy as playing with dolls active prep time 20 minutes

cooking time 5 minutes  shortcuts Skip the cilantro bit in the dipping sauce and just add a squeeze of lime juice to the sour cream advance work The dry rub can be made ahead and stored in a sealed jar. Make extra—it lasts almost indefinitely  multiplicity Dipping sauce will accommodate an extra batch of shrimp music to cook by David Bowie, The Rise and Fail of Ziggy Stardust and the Spiders from Mars.  A glam manifesto.  liquid assets A Victoria Bitter (VB) or Foster’s Lager – the wizards of Oz.

Order your copy today. Your meals, dinner parties, and holiday celebrations will never be the same again! – Glutton For Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette

Steak-Spinach Salad With Sour Cream Potatoes

A Food Network Magazine Recipe

by Joi

The following recipe is from the July/August 2010 issue of Food Network Magazine. If you’ve never picked up a copy on the newsstand, you’ll really want to grab the next one you see. It’s like bringing the entire Food Network team home with you.

The current issue (Pictured to the left) is the Thanksgiving/Christmas issue and it is out of this world. Grab a copy on your next visit to the store and, believe me, you’ll be hooked for life.

Click the image of the magazine to subscribe – you’ll scurry to your mailbox each month.

The wonderful salad recipe, below,  is from a section that was called “Salad Days.”  The Food Network geniuses took favorite meals and turned them into equally delicious, but healthier salads.  I made this particular recipe one day after getting the magazine and it was everything I’d hoped it’d be.  You honestly get all the flavors of a steak and baked potatoes meal at a steak house…. without all the calories and cost.  I threw in a few cherry tomatoes, because we had them at the time, but It’s just as wonderful without them.

Steak Spinach Salad with Sour Cream Potatoes

2 medium russet potatoes
3 tablespoons olive oil, plus more for brushing
1/2 cup sour cream
2 tablespoons buttermilk
1/4 cup chopped fresh chives
Juice of 1/2 lemon
Kosher salt and fresh ground pepper
one 3/4 pound boneless sirloin steak
1 large red onion, sliced into thick rings
6 oz baby spinach or chopped regular spinach (baby spinach looks better, but I’m picky)
2 – 3 tablespoons steak sauce

  1. Preheat the oven to 400 degrees.  Pierce the potatoes with a fork and brush with olive oil.  Bake directly on the oven rack until tender, about 1 hour.   Cool slightly, then cut into chunks.  Mix the sour cream, buttermilk, chives, and lemon juice in a large bowl and season with salt and pepper.  Stir in the potatoes.
  2. Meanwhile, preheat a grill to high.  Brush the steak and onion rings with olive oil and season with salt and pepper.   Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4-5 minutes more for medium rare.  Grill the onion rings until charred, about 2 minutes per side.  Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
  3. Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt, and pepper to taste in a bowl.  Thinly slice the steak. Divide the salad among plates, top with the steak and serve with potatoes.

Yield: 4 servings

I actually used my MUCH beloved, cherished, adored, often sung to Enameled Cast Iron  Square Grill Pan instead of a grill for the steak and onion rings.  I had already gotten the ingredients and had my heart set on this salad when Mother Nature decided to open the flood gates.

Like everything, this amazing Iron Grill Pan came through like a champ.

Baby Spinach, one of my kitchen staples

Tailgating Recipes: Game Day Grilling in Style

BBQ Sauce Recipe for Tailgating and Grilling

by Joi

As you know, I’m a stickler when it comes to certain food and drinks. I can be a bit of a brand snob, I guess, but I can live with that. It can’t be helped, I’ve learned (after years of cooking) that certain food is worth paying more for. Cheese, coffee, vanilla, chocolate – they’re at the top of the list.

If you’ve been buying the bargains, off brands, and (AUGH!!) store brands for any of these, splurge a little bit the next time you’re at the store and see what you’ve been missing. While I’m in full nag mode, I’ll just go ahead and ask you to start buying “Cage Free” eggs as well. They’re only a little bit more and it’s the humane thing to do.

Stepping down off of the soap box…

You noticed that vanilla was on my list of foods that thy mustn’t scrimp on. Believe me, whether you’re baking or cooking, you’ll notice a HUGE difference with quality vanilla. You think you’re desserts are divine now with off brand vanilla – honey, just wait till you try them with quality vanilla!

A high-quality quality vanilla you may want to try first is from Nielsen-Massey Vanillas. Below is why tailgating season may be the ideal time to do so:

Grills are fired up and ready to go in parking lots across the nation for the great American sports tradition: tailgating. Every year, thousands faithfully don their team’s colors and venture out, rain or shine, to cheer home a winner. Sports fans and home cooks alike can be the reigning champions of parking-lots with tailgating recipes from Nielsen-Massey Vanillas.

Since 1907, Nielsen-Massey has been dedicated to creating the finest vanilla in the world. The vanilla beans are hand-picked for perfection and go through an exclusive cold extraction process, which slowly, gently draws the delicate, distinctive flavor from the vanilla beans.

Nielsen-Massey products compliment both sweet and savory dishes, so hungry football fans can be fed this season with hamburgers and chicken wings dressed with Smoky Vanilla BBQ Sauce or Apricot Mango BBQ Sauce from Nielsen-Massey.

Smoky Vanilla BBQ Sauce

1 tablespoon butter
1 tablespoon garlic, chopped
1 tablespoon canned chipotle chilies with sauce, chopped
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 cup catsup
1 tablespoon dark molasses
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or Paste

Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes about 1-1/2 cups.

Apricot Mango BBQ Sauce

1/2 cup medium diced canned apricots, drained
1/2 cup medium diced fresh or jarred mangoes, drained
1 (4-ounce) can mild chipotle chilies
2 tablespoons dark brown sugar
2 whole garlic cloves
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or Paste
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Combine the apricots, mangoes, chipotle chiles, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and purée. Store in the refrigerator. Makes about 2 cups.

From daybreak to overtime, hearty finger-foods flavored with Nielsen-Massey Vanillas can provide an extra kick to fans’ favorite tailgating cuisines.

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

The image at the top of the post is A Century of Flavors, Nielsen-Massey Vanilla’s cookbook – available on Amazon.

Bobby Flay Shares His Grilling Tips

Bobby Flay Recipe for Quesadillas

by Joi

Planning on grilling out this Labor Day weekend? Many people wouldn’t think of having it any other way. I’ve always thought of Labor Day weekend as kind of a farewell to summer as we welcome autumn, so grilling out seems only fitting.

One of the best-known TV personalities, and one of the reasons we needed the phrase Celebrity Chef in the first place, Bobby Flay (who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa) is eager to share his tips on how to become a grilling pro just in time for Labor Day.

Grilling tips from Bobby Flay – does it get any better than that?

Bobby Flay shares his nine best tips, tricks and techniques, in addition to his delicious Ribeye & Anaheim Chile Quesadilla that will wow guests and have everyone licking their fingers.

Here are Bobby Flay’s grilling tips and recipes. Enjoy!

DON’T BE INTIMIDATED BY THE GRILL

  • A grill is just a source of heat. Just like a stove, it is very user-friendly.

CHOOSE THE RIGHT GRILL FOR YOU

  • Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

GIVE YOURSELF ROOM

  • Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.

ORGANIZE & PRIORITIZE

  • Organize your tasks: plan a menu, make lists, do the shopping. When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.

MAKE SURE IT’S HOT

  • Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is – high, medium-high, etc. Until then, you can use the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound a little dangerous, but you’ll pull your hand back at just the right moment.

◦ High: 2 counts

◦ Medium-high: 4 counts

◦ Medium: 6 counts

◦ Medium-low: 8 counts

◦ Low: 10 counts

KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES

  • Items like ribs, whole chicken, bone-in chicken breasts, etc.

DON’T PLAY WITH YOUR FOOD

  • The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.

DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA

  • It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.

GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK

  • You can always put food back on the fire if you need to.

RIBEYE & ANAHEIM CHILE QUESADILLA RECIPE

Serves: 4

Marinated Ribeye:

8 Cloves Garlic, finely chopped
2 Anaheim Chiles, stems removed and coarsely chopped
3 Tablespoons Oregano, finely chopped
1/2 Cup Canola Oil
1 (1-1/4 inch thick) Boneless Ribeye (about 1 lb)
Salt and coarsely ground Black Pepper

1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.

Anaheim Chile Vinaigrette:

3 Large Anaheim Chiles, grilled, peeled, seeded and diced
4 Cloves of Roasted Garlic, peeled
3 Tablespoons Red Wine Vinegar
3 Tablespoons Fresh Lime Juice
1 Tablespoon Honey, or more if needed
Salt and freshly ground Black Pepper
3/4 Cup Canola Oil
1/4 Cup chopped fresh Cilantro

1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.

2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.

Quesadilla:

12 Flour Tortillas, 6-inch in diameter
1-1/2 Cups grated Monterey Jack Cheese
Marinated Ribeye slices, from above
6 Ounces Soft Goat Cheese, crumbled
3 Green Onions, thinly sliced
Canola Oil
Salt and freshly ground Black Pepper
1 Teaspoon Ancho Chile Powder
Cilantro Leaves, for garnish

1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.

2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.

ABOUT BOBBY FLAY STEAK:

Bobby Flay puts his avant-garde touch on the quintessential American entrée with his first ever steakhouse, Bobby Flay Steak at Borgata Hotel Casino & Spa. Showcasing a variety of regional steaks prepared with zesty rubs and seasonal ingredients and a special Lobster Bar that features fresh lobster creations, Bobby Flay Steak was designed by David Rockwell to present a chic, comfortable steakhouse that complements the exciting backdrop of Borgata.

ABOUT BORGATA HOTEL CASINO & SPA:

Located at Renaissance Pointe in Atlantic City, Borgata features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.

Cape Cod Barbecue Sauce

by Joi

The recipe below calls for an ingredient that many people only think of once a year – Ocean Spray Jellied Cranberry Sauce. I honestly buy cranberry sauce year round. I serve a great deal of chicken and cranberry sauce is an excellent side dish for poultry.

Not only is it convenient and delicious, it’s VERY healthy, so I want to feed it to my family as often as possible. It’s also a great accompaniment to summer sandwiches and winter paninis. As a matter of fact, I often put jellied cranberry sauce smack dab on my sandwiches. Ham, turkey, chicken… outrageously delicious!

Naturally, I buy it by the cartloads when Thanksgiving, Christmas, and Easter roll around. Cranberry sauce is as big a tradition as dressing, ham, and green bean casserole.

It also makes a fast, easy, and healthy snack for watching ballgames, movies, or The Biggest Loser. Just slice it onto a platter, throw on some of your favorite nuts (pecans are my favorite nuts to pair with cranberry sauce) and grapes and have at it! The tart deliciousness of the cranberry sauce mixes beautifully with the nuts and grapes.

It plays very well with others.

Cape Cod Barbecue Sauce Recipe

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1/2 cup chili sauce
1/2 cup brown sugar
1/4 cup finely chopped sweet onion
1/4 cup vinegar
1/4 cup Worcestershire sauce

Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Whisk vigorously and frequently. Reduce heat to a low boil. Simmer 20 minutes, whisking occasionally. Cool to room temperature or chill until needed. Use as a barbecue sauce for poultry, pork or beef.

Makes 2 cups.

Flavored Butter For Ninjas of the Grill

by Joi

By adding flavored butter to meats, seafood, vegetables, or just about anything you prepare on the grill, you can turn an ordinary meal into an extraordinary meal.  Flavored butters are simple to prepare, and they make tasty and elegant accompaniments to your grilled dishes.

Use flavored butters to add a finishing touch to grilled steaks and salmon, to jazz up grilled asparagus or corn-on-the-cob, and to add some pizzazz to your favorite side dishes. When they melt on whatever you’re grilling, their delicious flavors come through, making your meal a masterpiece.  They just might call you a grilling ninja!

Since they’re so simple to prepare, you can easily keep a variety of flavored butters at you fingertips.  You can store them in the refrigerator for up to two weeks by rolling them into logs and wrapping them in plastic food wrap, parchment or waxed paper.  You can also slice the butter into pats and freeze them in resealable plastic food bags for longer storage.

Land O’Lakes would like to share the following outstanding butter recipes, just in time for grilling season:  Italian Flavored Butter, Chili Lime Butter, Caramelized Onion Butter and Herb Seasoned Butter.

Italian Flavored Butter

Use Italian Flavored Butter when grilling meats and vegetables, or toss with rice, potatoes or corn-on-the-cob

Preparation time: 15 minutes

Yield: 1/2 cup

Ingredients:

1/2 cup LAND O LAKES Butter, softened
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt

Preparation:

  • Combine all ingredients in small mixer bowl. Beat at medium speed until well mixed (1 to 2 minutes). Brush on meats, poultry, fish and vegetables when grilling or toss with hot cooked rice or vegetables.

Chili Lime Butter

Chili Lime Butter turns grilled steak, chicken or vegetables into a southwestern delight

Preparation time: 15 minutes

Yield:  1/4 cup

Ingredients:

1/4 cup LAND O LAKES Butter, softened
2 teaspoons chopped fresh cilantro
2 teaspoons sliced green onion
1/2 teaspoon chili powder
1/4 teaspoon chili lime seasoning
1/4 teaspoon finely chopped fresh garlic
1/8 teaspoon ground red pepper
1/8 teaspoon salt

Preparation:

  • Combine all ingredients in small bowl. Beat at medium speed until well mixed. Brush on meats, poultry, fish and vegetables while grilling or toss with hot cooked rice, pasta or vegetables.

Caramelized Onion Butter

Serve this savory butter with your favorite grilled steak or veggie, or as a spread on artisan bread

Preparation time: 15 minutes

Cooking time: 25 minutes

Yield:  1½ cups

Ingredients:

2 tablespoons LAND O LAKES Butter
2 large (2 cups) onions, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup LAND O LAKES Butter, softened

Preparation:

  • Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add onion, salt and pepper. Cook, stirring occasionally, until onion is golden brown and caramelized (20 to 25 minutes).  Place onions into medium bowl; cool 10 minutes.
  • Add 1 cup butter to onions; mix well. Toss with hot cooked rice or vegetables, or serve on grilled meat.

Herb Seasoned Butter

Use Herb Seasoned Butter to add fabulous taste to the simplest grilled foods

Preparation time: 10 minutes

Yield: 1 cup

Ingredients:

1 cup LAND O LAKES Butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped shallots or green onions
1/2 teaspoon finely chopped fresh garlic

Preparation:

  • Combine all ingredients in small bowl. Beat at medium speed until well mixed. Store refrigerated in container with tight-fitting lid up to 2 weeks. Serve with warm artisan breads, tossed with hot cooked pasta or brush on meats, poultry or fish when grilling.

Additional recipes for flavored butters and much more and can be easily found on the Land O’Lakes website.  Also, join the LAND O LAKES Simple Rewards Club to enjoy benefits such as free downloadable gift tags, an online Recipe Box for storing favorite recipes, easy access to LAND O LAKES Recipe Buzz™ Blog, and printable, money-saving coupons for LAND O LAKES products.

About Land O’Lakes

Land O’Lakes, Inc., a Minnesota-based food and agriculture company, is a leading supplier of quality dairy products. In 1921, Land O’Lakes began making butter from sweet—not sour—cream. Ever since that breakthrough, the company has been a leading producer of butter and other pure, wholesome dairy products that deliver simple goodness to consumers. Visit www.landolakes.com for great recipes and meal ideas.

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