Surf N Turf Snack

Surf N Turf Snack

Surf N Turf Snack

  • Servings: 2
  • Difficulty: Easy
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Afternoon snacks around our house while working in the garden are Simple but Tasty and this particular one is a real crowd pleaser.

Here’s how we do this one.

Shopping list:

  • 12 31 – 40 Peeled Deveined Shrimp
  • 1 pound Top Sirloin Steak Tails – cut into bite sized pieced
  • 1/4 cup Soya Sauce
  • 2 tablespoons Butter
  • 2 teaspoons Granulated Garlic
  • 4 tablespoons Garlic Hoisin sauce
  • 2 teaspoons Sugar
  • 1 small bunch Scallions – chopped for garnish
  • 6 Bamboo skewers

Putting it all together:

  1. In a non reactive bowl combine the Soya, Hoisin and sugar and mix well.
  2. Place the steak in a large zip lock bag, add the soya mixture and place in the fridge for 1 hour.
  3. Soak the skewers in cold water for 45 minutes so they will not burn on the grill.
  4. Preheat your grill to 375°.
  5. Thread the steak onto the skewers.
  6. Grill the skewers for 10 minutes per side
  7. Pull the skewers off the grill and tent with tinfoil
  8. Melt the garlic and butter in a large saute pan at medium high heat
  9. Add the shrimp to the garlic butter and saute until all shrimp are pink…. about 8 minutes.
  10. Plate 3 skewers and 6 shrimp per person and garnish with the chopped green onion.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

Beef and Lentil Stew

Beef and Lentil Stew

 

Beef and Lentil Stew

  • Servings: 6 - 8
  • Difficulty: Easy
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Cold season has hit my household and it looks like everyone, save yours truly, has caught one but it is entirely possible, if not probable, that I will sooner or later catch one. Until that time I will continue to look after my guys and so with that in mind I have made them some comfort food that will hopefully help them feel a little better.

Now I have “billed” this one as a stew however from what I can see the only difference between a soup and a stew is the thickness of the broth, except in the case of a Chowder which is thick anyways so if you wanted to make this a soup just thin out the broth.

Here’s how we do this one.

Shopping List:

  • 2 tablespoons Olive Oil
  • 1 1/2 pounds Sirloin Steak  Tails – cut into bite sized chunks
  • 3 Celery stalks- chopped
  • 2 Carrots – peeled and chopped
  • 1 Yellow Onion – diced
  • 3 small Leeks, whites only – chopped
  • 6 cups Beef broth
  • 1 28 ounce can Diced Tomatoes
  • 2 teaspoons Oregano
  • 4 teaspoons Granulated Garlic
  • 2 cups Lentils
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. Heat the olive oil in a large Dutch oven. Season the beef with salt and pepper and brown in batches removing to a separate bowl.
  3. Add the onion and saute until translucent.
  4. Add back the beef and the remaining ingredients bringing to a boil. Cover and simmer for 45 to 60 minutes.
  5. Adjust the seasoning and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

Meat on a stick

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Meat on a stick

  • Servings: 18-20
  • Difficulty: Easy
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I love the culture of grilling. It creates an atmosphere that is festive but casual. 

Bobby Flay

Yesterday was Mother’s Day and instead of taking the women in my life….. my wife, daughter and daughter in law….. (my mom lives 2 hours out of town and at 85 doesn’t like to travel far anymore) out to a restaurant for dinner I did the next best thing….. I made them dinner starting with appetizers so they could do as they please and be waited on as befits the day.

The main drawback to this particular recipe is the prep time. The meat needs to be marinated and assembling the skewers is time consuming and somewhat labour intensive however as my son says “there is something about wood and meat that makes it all worth while” and I couldn’t agree more.

Here’s how we do this one.

Shopping list:

  • 2 pounds bottom Sirloin steak tails (see cooks note)
  • 9″ Bamboo skewers
  • 2 large Yellow peppers
  • 2 large Red peppers
  • 2 large Orange peppers
  • 1 large Red Onion

For the Marinade:

  • 1/3 cup sodium reduced Soya sauce
  • 1/3 cup Fish sauce
  • 2 1/2 tablespoons Garlic Chili sauce
  • 1 1/2 teaspoons Sugar

Putting it all together:

  1. Cut the steak and vegetables into bite sized pieces.
  2. In a non reactive container mix together the soya sauce, fish sauce, garlic chili sauce and sugar. Put the steak in a zip lock bag, pour in the marinade and place in the fridge overnight.
  3. Soak the skewers in water for at least 30 mins as this will help to stop them burning on the grill.
  4. Preheat the grill to 375° and then build your skewers by alternating the meat and the veggies until all the skewers are filled.
  5. Grill and enjoy.

Cooks note: I chose bottom sirloin steak tails because one of our independent grocers carries them and the price is really quite good as is the product however feel free to use whatever steak you wish.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………..

                         Bon Appetit

Spicy Peanut Pork Stir Fry

  • Servings: ”2-4″
  • Difficulty: ”easy”
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Spicy Peanut Pork

The inspiration for this dish came from my ever lovely wife and best friend who simply stated she didn’t feel like having Chinese Five Spice Pork (see recipe under Easy Peasy) not because she doesn’t like it but because she was in the mood for something with a little heat so I did a bit of sleuthing through my recipes, cook books, the Internet and of course Pinterest. The resulting recipe is a compilation of a few that I found on the Net plus my own additions and because I have added my own twists and turns to this I hereby claim this one as my own recipe.

Here’s how we do this one.

Shopping list:

  • Two large Pork Sirloin chops (boneless) cut into thin strips (about 10 ounces)
  • Two packages of Udon noodles (the ones I buy come in four packs)
  • Six medium mushrooms– quartered
  • 1/2 Cup beef broth
  • 1/2 cup Sodium reduced Soya Sauce
  • One medium onion– rough chopped
  • Two garlic cloves– minced
  • One teaspoon crushed red pepper flakes
  • 2/3 bag of frozen stir fry veggies
  • Three tablespoons smooth Peanut Butter
  • Toasted Sesame Seeds

Putting it all together:

  1. In a medium to large bowl mix the beef broth,soya sauce,crushed red pepper flakes, garlic and peanut butter until smooth and set aside
  2. In a wok or large saute pan heat about three tablespoons oil and add the onions and mushrooms and cook until the onions are tender- about three minutes
  3. Add in the Pork mixture, stir well, and cook on medium high heat for about ten minutes – stirring every couple of minutes so it does not stick
  4. Add in the stir fry veggies and cook until they are heated through but not mushy- about 5 minutes
  5. Bring about three inches of water to a boil and add the Udon noodles and cook for 4 minutes
  6. Drain the noodles, place on a plate or large bowl
  7. Top with the Spicy Peanut Pork and some Sesame seeds
  8. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                       Bon Appetit