Lazy Sunday Skewers

salmonskewers

You work all week looking forward to the two long lazy days off, but how often do you just get to relax and do absolutely nothing on Saturday and Sunday? If you’re like most people, there’s errands to run, kids to shuttle to one sporting or social event or another, family gatherings, and maybe even date night on one or both nights so that by Sunday you’re exhausted.

The last thing you want to do on your one day off is spend it in the kitchen. Skewers are the perfect solution to that cooking dilemma. Skewers are also great for grilling at picnics, parties, & tailgates.

No matter which recipe you are making there are some simple kebab tips:

Cut the ingredients into similar-size pieces and prepare as the recipe directs.
If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
Preheat a grill to high.
If using wood skewers, soak skewers in water for at least 20 minutes.
Thread the ingredients onto skewers.
Use 2 skewers per kebab, side-by-side, to keep the food from spinning and make flipping on the grill easier.
Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

Rosemary Lamb: rosemarylambskewers

Marinate 1 pound cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, 4-6 stems fresh rosemary (leaves stripped), 3 smashed garlic cloves, and salt & pepper.
Skewer with 1 to 1+1/2 inch chunks of zucchini & grill.

Garlic-Dijon Salmon:

Marinate 1 to 1+1/2 pounds de-boned, skinned, chunks wild-caught salmon in 1/4 cup olive oil, the juice of 1/2 a lemon, 3 minced garlic cloves, 2 TBLS chopped fresh parsley, freshly ground sea salt and pepper.
Skewer with slices of lemon between the salmon. Grill for 3 to 4 minutes per side.
Serve on top of grilled asparagus spears.

caesarskewer

Chicken Caesar:

Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup Parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest.
Form into mini burgers, skewer and grill.
Serve on whole romaine leaves with grilled crusty garlic bread and more dressing.

Buccaneer Pork:

Boil 1 cup water, 3 TBLS each salt and brown sugar, 2 tsp pickling spices & 4 garlic cloves. Add 1 cup rum, then cool. Add 1 pound cubed pork tenderloin and marinate. Skewer with pineapple chunks. Grill, basting with bottled jerk sauce. Serve over steamed white rice. #ThisGirlLovesToEat

Bacon, Gruyère & Spinach Quiche

bacongruyerespinachquiche

I love quiche. It’s one of those dishes that can be served for breakfast, lunch or dinner, or it can even be poured into mini muffin tins and made into appetizer sized servings. Quiche is also one of the rare egg-dominant recipes that can be made ahead and frozen for later use. This recipe is one I found in a Williams-Sonoma cookbook years ago, and one that is still featured on their website. #ThisGirlLovesToEat

Bacon, Gruyère & Spinach Quiche

All-purpose flour for rolling out dough
1 disk cream cheese pie dough, thawed, or purchased piecrust
6 thick-cut bacon slices, chopped
1 shallot, minced
6 cups baby spinach
3 eggs
1 1/2 cups milk
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. freshly grated nutmeg
1/2 cup shredded Gruyère cheese

Prepare the pie dough (Cream Cheese Pie Dough link above) or remove purchased pie dough from package

Preheat oven to 400°F.

On a floured work surface, roll out the dough into a 12-inch round. Fit into a 9-inch round tart pan and trim the dough, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. Pierce the dough all over with a fork. Freeze for 15 minutes.

Bake the pastry shell until the edges are lightly golden, about 15 minutes. Transfer to a wire rack and let cool briefly. Reduce the oven temperature to 375°F.

Make the filling

In a frying pan over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat from the pan, add the shallot and cook just until softened, about 1 minute. Stir in the spinach and cook until wilted, about 3 minutes.

In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.

Bake the quiche

Sprinkle the bacon and the cheese into the pastry shell. Pour in the spinach mixture. Bake until the filling is set and the crust is golden, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Remove the pan rim, cut the quiche into 6 wedges and serve warm. If freezing, set aside to cool (see note below). Serves 6.

Note: To freeze, let the baked quiche cool completely. Wrap in aluminum foil and freeze for up to 2 months. To reheat, place the unwrapped quiche on a baking sheet and bake in a preheated 325°F oven until heated through, about 40 minutes.

I like My Chowder Red

ClamChowderPlated small

I love seafood! Cooked or raw, I love it all, so I was pissed when I developed an allergy to one of my favorites, scallops! Lobster, crab, & clams are my first choices if available, so, thankfully, that was the only shellfish that I’m affected by or it would definitely be #HoustonWeHaveAProblem!

Because I actually like to taste the clams, and don’t want to have to dig through a murky sea of potatoes in search of a few scattered slivers, there are few places, outside of Ivar’s clem in Seattle & Atlantic Fish Company in Boston, where I choose the cream based New England Clam Chowder that most people are familiar with. If given the choice, I much prefer the spicier, tomato, broth based, Manhattan Clam Chowder.

Because few places on the west coast offer a decent version of the chowder I prefer, I found a couple of recipes that I was able to pull parts from to create one that’s both satisfying and can be made with minimal effort.

Manhattan Inspired Clam Chowder

48 little neck clams
2 – 8 oz bottles clam juice
Quarter pound bacon, roughly chopped
1 large onion, peeled and chopped
7 cloves garlic, chopped
Pinch dried, crushed red pepper
2 celery stalks, quartered & chopped
2 carrots, quartered & chopped
2 large white potatoes, cut into half-inch cubes
28-ounce can diced tomatoes, drained
1/4 cup tomato paste
1/2 Cup dry white wine (Chardonnay is fine)
3 sprigs fresh parsley
3 sprigs fresh thyme
1 bay leaf
Freshly ground salt & pepper to taste
2 TBLS chopped fresh parsley (for garnish)

Wash the clams well under cold running water in colander.
Place clams in a large pot, and add enough water to cover clams by 2 inches.
Cover the pan and place over high heat.
When the water comes to a boil, give the pan a good shake.
Turn the heat to low, and cook clams another 30 seconds or so.
Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes.
Remove remaining clams, reserve, discard any clams that have not opened.
Pour the clam juice through a fine strainer and measure. If you have more than 4 cups, simmer to reduce to 4 cups.
Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.
Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes.
Deglaze the pan with the white wine, scraping up all of the brown bits
Stir in the tomato paste and cook, stirring, for about 1 minute more.
Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot.
Add the reserved clam cooking liquid, the bottled clam juice, the potatoes, and the tomatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
While chowder is coming to a boil, remove clams from their shells and chop coarsely. Add to chowder and reduce heat to low.
Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned.
Remove and allow to sit for 5 minutes. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.

For a fancy touch you can leave a few clams in the shell and float a couple in the bowl. Serve with crusty sourdough bread and butter and a salad for a hearty meal. #ThisGirlLovesToEat

You have a few wine options with this chowder:

(White) Partially-Oaked Dry California Chardonnay pairs nicely with the crushed red pepper, potatoes, thyme and onion in this dish
(White) Unoaked Medium-dry German Riesling is a nice compliment to the tomatoes, onions, peppers and potatoes in this dish
(Red) Oaked Italian Barbaresco pairs beautifully with the peppers, potatoes, onions and celery in this dish

Westerly Wines 2014 Bentrock Chardonnay – Rated a 93 by Wine Enthusiast: Available at The Original Wine Club

DrHeidemannsBernkastelAuslese2016 Dr. Heidemanns Bernkastel Auslese Riesling – Rated a 93 by Wine Enthusiast: Available at Totalwine.com for $19.99.

Rivata Barbaresco – Intense, cherry spiced, medium bodied, and available at Totalwine.com for $21.99. #GirlsGoneWine

Seared Scallops with Pan Sauce

Seared-Scallops-with-Pan-Sauce-2-113016

Scallops are one of the most delicious seafood dishes when prepared properly.

In a November 2016 posting, Mark Bittman of epicurious.com shared some of his tips and tricks for making a foolproof seared scallop dinner. This #FastAndEasy recipe will make anyone you’re serving them to think you slaved all day!

Seared Scallops with Pan Sauce (Serves 4)

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
2-3 tablespoons minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they’re over). Transfer the scallops to a plate.
Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.

Variation:

Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.

Cooks’ Notes

Releasing From The Pan: The scallops will offer no resistance when they’re ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That’s moisture heating and evaporating.
Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

Tips**

Make sure you pat the scallops dry with a paper towel. Only a dry scallop will sear properly. A perfectly seared scallop should be nicely browned on the outside and buttery in the middle.
A paring knife should slide in and out with almost no resistance, but as always, the best way to check it is to make a small slice into one and look (or taste). The inside should remain translucent. High-quality scallops are delicious raw and tend to dry out quickly: It’s better to undercook than overcook. #ThisGirlLovesToEat

Italian Sausage Burgers with Garlicky Spinach

Italian-Sausage Burgers with Garlicky Spinach

I love a big, juicy cheeseburger but they can get boring after a while. This recipe is one that will definitely take away the boredom and might even be one that I can whip out at a tailgate this football season to change it up a bit!

Italian Sausage Burgers with Garlicky Spinach

10 ounces baby spinach
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
Salt
1 pound sweet or hot Italian sausages (or a combination of both), casings removed
4 slices of provolone cheese
1/4 cup sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted

In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.

In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.

Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.

These burgers would be great paired with a fruit forward zinfandel like a 2015 Sextant Zinfandel Holystone out of Paso Robles, CA or an Artezin 2016 Old Vine Family Farmed Sustainable Zinfandel out of Mendocino County, CA. #ThisGirlLovesToEat

Lowcountry Shrimp & Grits

I am a Southern girl at heart. My dad’s family is from Alabama and just about everything I love leans that direction, food & otherwise. If you want to make this girl smile, the word “grits” is one sure way to do it!

Lowcountry shrimp and grits

Shrimp and Grits is a tried and true dish that is hard to screw up as long as you remember a few simple things:

Your shrimp should be firm and unblemished with no fishy odors;
Keep your shrimp chilled in their shells until just before they hit the pan;
NEVER use instant grits – the real thing take only a few more minutes to boil and the end result makes all the difference to your dish;
Grits love salt, pepper, and butter, so season them well;
Make sure the grits are ready to serve and that all of the ingredients are prepped and ready to go before you start the shrimp topping, which takes only 3 minutes from start to finish.

This recipe is from Hominy Grill in Charleston, South Carolina and was featured in an article in Coastal Living Magazine.

CHEESE GRITS

4 1/2 cup water
1 cup stoneground grits
1 teaspoon salt
3/4 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
3 tablespoons butter
1/2 teaspoon freshly ground pepper
1/2 teaspoon Tabasco, or to taste

SHRIMP

3 bacon strips, chopped
Peanut oil, as needed
1 pound extra-large shrimp, peeled and deveined
2 tablespoons flour
4 ounces sliced mushroom (1 1/4 cups)
1 large garlic clove, minced
2 teaspoons lemon juice
1/2 teaspoon Tabasco, or to taste
1/4 cup thinly sliced green onions, plus more for garnish

Prepare the Grits: Bring 4 1/2 cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, Parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.

Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1 1/2 tablespoons of bacon fat, make up the difference with peanut oil.

Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.

Serve alongside an ice cold beer and with some crusty bread! #ThisGirlLovesToEat

Chicken Saltimbocca with White Wine Sauce

Very reluctantly, I’m back from my week of culinary indulgence. I gorged myself while sipping on every delectable wine I could in Napa and Paso Robles, so it’s back to the kitchen (& the gym) I go.

I adore veal saltimbocca, but have greatly cut back my intake of red meat, even the lighter pink/milky white young beef that is veal. With this recipe, I’ve kept the flavors, cut some of the fat by using a lean chicken breast, and even snuck in some vegetables.

Some saltimbocca ([saltimˈbokka]; Italian for jumps in the mouth) recipes are fried in olive oil and rely only on pan drippings for their sauce, which I find to be too dry, while others are covered in a heavy creamy – lemony sauce. I like to use a combination of the preparation methods and a make a lighter wine based sauce with just a kiss of lemon and cream to make the whole dish a little less guilt-inducing. #GirlsGoneWine

Chicken Saltimbocca with White Wine Sauce

4 boneless skinless chicken breasts (4 oz each)
4-8 thin slices of Prosciutto ham
10 oz package frozen chopped spinach
16 whole leaves fresh sage
1/2 cup shredded Parmesan cheese
3 TBLS olive oil
1 TBLS all-purpose flour (use finely ground almond flour for keto)
5 ounces artichoke hearts, quartered
1/2 ounce capers
1/2 cup dry white wine like Sauvignon Blanc
1 cup low sodium chicken broth
1 TBLS butter
2 TBLS fresh lemon juice
1/4 cup heavy cream
1 tablespoon butter
freshly ground salt and pepper

Pound the chicken breasts to flatten so they are all roughly the same thickness (3/8 to 1/2 inch). Lightly salt and pepper.
Squeeze the thawed, frozen spinach to remove the excess water. In a small bowl, toss the spinach with salt & pepper and 1 tablespoon of oil to coat.
Sprinkle flour on one side of first chicken breast and place flat on your work surface.
On one half of the unfloured side of the chicken, spread 1/4 of the spinach in an even, thin layer. Sprinkle 1/4 of the Parmesan cheese over the spinach and fold the empty side of the chicken over the filled side.
Wrap the sliced Prosciutto around the floured side of the chicken, placing leaves of sage between the chicken and the ham as shown.
Follow same steps with remaining chicken breasts until all 4 are ready to cook.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side.
Add the butter. When it melts add the wine and lemon juice and scrape the browned bits off the bottom of the pan with a wooden spoon.
Add the cream, chicken broth, artichoke hearts and bring to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
Prepare your Angel Hair pasta while the chicken is simmering.
Remove the chicken & artichoke heart pieces from the pan and cover to keep warm.
Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste.
Serve the chicken breasts on a bed of Angel Hair pasta topped with the reduced sauce and garnish with capers if desired.

Enjoy with a chilled glass of the wine you used to make the sauce. #ThisGirlLovesToEat

Chicken with Peaches & Ginger

chicken-peaches-ginger I hate the fuzz on fresh peaches but, on a whim, I grabbed a half dozen at the store this week because they smelled so damn good. Women’s Day Magazine had a recipe that satisfied my criteria for weeknight meals: simple ingredients and under 30 minutes to prepare! I’m not a fan of couscous, so I mad one minor change to the recipe and substituted quinoa.

Chicken with Peaches & Ginger

1 TBSP extra-virgin olive oil
4 (6-oz.) boneless, skinless chicken breasts
kosher salt
Freshly ground black pepper
6 Medium Fresh (peeled & sliced) or 12 oz. frozen peaches (no need to defrost)
1 TBSP packed light brown sugar
1 tsp fresh thyme leaves
1 tsp freshly grated ginger
3/4 cup dry white wine (like Sauvignon Blanc)
1 cup dry quinoa
Fresh chopped basil or parsley, for serving

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1⁄2 teaspoon each salt and pepper and cook on one side until golden brown, 4 to 6 minutes.
Flip, cook for 1 minute, then scatter the peaches, sugar, thyme, and ginger over and around the chicken.
Add the white wine, bring to a boil, then reduce heat and simmer until the chicken is cooked through and the peaches are warm and starting to break down at the edges, 6 to 7 minutes.
Meanwhile, cook the quinoa according to package directions. Serve the chicken, peaches and sauce over the quinoa and sprinkle with basil or parsley, if desired.

PER SERVING

449 CAL
8 G FAT (1.5 G SAT FAT)
124 MG CHOL
324 MG SOD
44 G PRO
47 G CAR
3 G FIBER

Wine pairing suggestions:

WesterlySauvBlanc14 — **2014 Westerly Wines**

Trinitas2014SauvBlanc — **2014 Trinitas Cellars**

alphaomegasauvblanc15 — 2015 Alpha Omega

ghostblockmorganleesauvblanc15 — 2015 Ghost Block

Creamy Spinach & Mushroom Gnocchi

creamymushroomspinachgnocci This recipe is #FastFillingandFlavorful which makes it a perfect weeknight choice.

This dish serves 4-6 and will pair well with a dry white wine like this 93 Point $16, 2015 Casablanca Valley Arboleda Chardonnay from Chile or this 90 Point $22, 2017 La Marea Kristy Vineyard Albariño out of Monterey County on the Central Coast of California. Open one of these bottles of wine, add a crisp green salad and you’ve got an elegant #MidWeekFeast.

Spinach & Mushroom Gnocchi with Creamy Parmesan White Wine Sauce

1 tablespoon olive oil
1/2 medium onion, chopped
12 ounces portobello mushrooms, chopped
2-3 cloves garlic, minced
3 dashes Italian seasoning
1 heaping teaspoon Dijon mustard
1/3 cup dry white wine
1 cup heavy/whipping cream
1 pound uncooked potato gnocchi
1 generous handful baby spinach
1/2 cup freshly grated parmesan cheese
Salt & pepper, to taste
Fresh parsley, chopped, to taste

Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally until lightly browned.
Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
Stir in the Dijon mustard and white wine. Let it cook for a minute or so.
Add the cream and gnocchi. Wait until the sauce just starts to boil again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
Stir in the spinach, cover the pan again, and cook for 3 minutes.
You can add a chopped up cooked chicken breast to this when you are adding the spinach into the sauce if you want to add meat.
Stir in the Parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more Parmesan cheese grated over top if desired.

For weeknight cooking I am always looking for recipes that combine three criteria:

No exotic or expensive ingredients I have to search high and low for
Ready in thirty minutes or less
Can be made with meat or without

This recipe fit all of these plus two others that make it a winner in my book:

When a main dish recipe can be doubled so it can be a side dish or a lunch later in the week
When one of the ingredients is wine or the finished product naturally pairs with wine #GirlsGoneWine approved! #ThisGirlLovesToEat

Houston’s Hawaiian Rib-Eye

Someone at Bon Appétit was able to sweet talk the people in charge of the vault of recipes for some of the most ordered favorites at Hillstone’s (Houston’s Steakhouse) and I couldn’t be more excited!

One of my favorite items on the Houston’s menu is the Hawaiian Rib-Eye Steak. It’s obviously one of their most popular items as well, since it it the featured photo on their website! It’s juicy, full of flavor and hits the table with a hint of sizzle from the grill. What more could anyone ask for? #ThisGirlLovesToEat

hawaiian-rib-eye-steak

Houston’s Hawaiian Rib-Eye Steak (Serves 4)

2 cups pineapple juice
½ cup soy sauce
½ cup sugar
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
⅓ cup chopped white onion
1 – 1-inch piece ginger, peeled, finely chopped
2 – 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)

Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger.
Set aside 2 Tbsp. marinade for butter.
Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.

Do Ahead: Steaks can be marinated 3 days ahead. Keep chilled.

4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Kosher salt

Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt.
Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.

Do Ahead: Butter can be made 3 days ahead. Keep chilled.

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low.
Season steaks very lightly with salt (omit this step if marinating more than 24 hours).
Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes.
Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
Transfer steaks to a wire rack.
Slice butter into ¼”-thick rounds and divide between steaks.
Let rest at least 10 minutes before slicing.

Serve alongside a baked sweet potato with a pat of butter & a dusting of cinnamon and sugar (or a splash of maple syrup) and a simple mixed green salad.

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Category: Main Dish

Lazy Sunday Skewers