Monday, June 13, 2011

Grilled Artichokes!

Grilled Artichokes!

4 medium sized artichokes
chicken broth
3 bay leaves
3 cloves garlic
1 tsp crushed red pepper

Trim stem off bottom of artichokes.
Trim about 1 inch off leaves at top.
Place artichokes in large pot stem down.
Pour chicken broth over artichokes covering them about 3/4 of the way.
Add water if needed.
Add bay leaves, garlic, chili pepper flakes, and salt and pepper
Boil about 20 minutes till artichoke stem is softened but not mushy.

While artichokes are cooking make marinade.
2/3 cup olive oil
3 TB soy sauce
3 TB water
3 TB balsamic vinegar
1 tsp crushed red pepper flakes
set aside to use later

Remove artichokes and drain. Allow to cool 15 minutes
Cut artichokes in half starting at stem end
Remove inner leaves and fuzzy "choke"
Brush marinade on inside of artichokes.
I also like to try to drizzle some INTO the leaves
Grill 4 minutes on each side, brushing with more marinade if you'd like

While artichokes are grilling, separate 1/2 cup marinade in small dish and add about 2 TB mayonnaise to make dip.

When artichokes are done, place on a dish with balsamic mayonnaise dip in the center for your guests to enjoy.

Wednesday, June 8, 2011

Swiss Steak A.K.A. "Ultimate Comfort Food"

1-2 pounds cube steaks
1/4 cup flour
salt and pepper (I use garlic salt and lemon pepper)
4-6 ribs celery, chopped
1 large yellow onion, sliced thin
1 large (16 0z) can of diced tomatoes. I use the ones with herbs and spices
1 small can tomato sauce
4 TB worcestershire
1 TB Balsamic Vinegar
1/4 cup water or red wine

Cut meat into finger size pieces
place in large plastic bag
sprinkle flour, salt and pepper in bag. Shake bag to coat meat.
Meanwhile, heat several tablespoons of shortening in large frying pan.
Fry meat on all sides till brown.
Cover meat with celery and onion.
In 4 cup measuring cup mix tomatoes, sauce, worcestershire sauce, and balsamic vinegar.

Pour 1/4 cup water or wine into pan with meat and veggies. Scrape bottom to loosen bits. Top with tomato mixture. Stir. Turn down heat and let cook on low-medium for 1-2 hours. Stir occasionally. During last half hour, remove lid to allow juice to thicken.

Serve over mashed potatoes.

So yummy!