Thursday, August 20, 2009

My Favorite Steak Marinade

I've got real love for my BBQ... some might even say I am a better griller then the hub... I know don't tell him I saide that! haha This is a savory sweet marinade that on the right cut of meat (look for good marbled swirls) will just melt in your mouth! Yum I seriously can't wait to throw it on the fire again.

Teriyaki Marinade
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/4 teaspoons distilled white vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon minced garlic
  • 2 tablespoons teriyaki sauce/marinade
  • 2 (6 ounce) lean beef rib eye steaks (I used a thin cut flank steak)

  1. Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic, and teriyaki sauce in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
  2. Grill the steaks over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Lemon Sugar Crusted Blueberry Muffins

I wasn't to wild and crazy about the first blueberry muffin recipe I posted on here so I am hoping this one is up to par. I am sure it will taste fine with frozen berries but to me fresh tastes so much better and doesn't overwhelm the batter with excess juice and water. Plus I can't wait to try baking them with my vanilla bean infused sugar (which is making everything I bake with extra vanilla-y and yummy!) I love the paring of zesty lemon and the mild blueberries in this recipe. But I'll probably half it since my hub isn't a muffin lover.

Lemon Sugar Crusted Blueberry Muffins
adapted from Cook's Illustrated

2 cups fresh blueberries
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12 1/2 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract

Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon

For the topping, stir together sugar and lemon zest in a small bowl and set aside.

For the muffins, preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 2 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't overmix. This is the key to moist and tender muffins.

Using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or toothpick or dry spaghetti strand), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.

Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Saturday, August 1, 2009

Knock yer socks off Zucchini Cakes

Since I don't have a garden myself (still traumatized by the tomato worms of '07!) I am glad that I have great friends with even greater gardens! A great way to use up all those zucchini's you got lying around!
Also try this great chocolate zucchini bread recipe, which is indeed more like a cake and is ta-die-for :)

I made these last night for dinner with some steaks. They were really super tasty. I'll definitely be making these again. These taste great by themselves, with spaghetti sauce or ranch dressing.
Keep bringing on the good stuff PW!

Zucchini Cakes
Makes 1 dozen cakes

1 large zucchini
1 Tbsp. minced garlic
3/4 cup Progresso bread crumbs
1/2 cup Parmesan cheese
2 eggs
Olive oil

Wash and cut ends off zucchini. Shred zucchini with the large holed side of a cheese grater. Squeeze the zucchini shreds in a paper towel to remove as much moisture as possible.
Combine zucchini, garlic, bread crumbs, cheese, eggs in a medium bowl. Add salt and pepper to taste. Stir until well mixed.

Heat olive oil in a shallow skillet (with oil being about 1/4 inch deep). When the oil is nice and hot, place a glob of zucchini into the oil and flatten slightly. Cook each side about 2 minutes each or until nice and browned.