boursin-topped filet

This is less of a recipe, more of a "try this the next time you grill a steak" type of instruction. The idea to top a steak with Boursin cheese came from our last two dinners at Andiamo. I can't even describe how amazing this was! And so simple. You must try this.

Ingredients: Steak, Dale's Seasoning, Boursin cheese (1 rounded teaspoon per serving).

Instructions: Marinate steaks in Dale's for about 30 minutes (a little goes a long way). Grill as desired. Top with cheese. Swoon.

stuffed cabernet flank steak

Sorry, Bobby Flay, I shortened the name.  So I made this a couple of weeks ago but never updated. And now it's been so long that I don't remember the snazzy story that should accompnay this post. I apologize (though I bet you're cheering on the inside). I'm sure it had something to do with "I saw this on tv and/or foodnetwork.com and just had to make it," but that's about all I've got.

It was pretty delicious - especially if you're looking to kick up a budget cut of beef such as a flank steak. I wouldn't bother with the reduction. We did and it was really more work than flavor. Enjoy!

Source: Bobby Flay via foodnetwork.com

Cabernet Flank Steak Filled with Prosciutto, Fontina + Basil
Serves 2-3

Ingredients
2 shallots, coarsely chopped
1/2 cup dry red wine, such as Cabernet
1/8 cup olive oil
1 pounds flank steak, butterfiled
Salt and pepper
1/8-pound thinly sliced prosciutto
1/8-pound thinly sliced fontina cheese
7 fresh basil leaves
Olive oil

Instructions
Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Heat grill to high.

Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Fold back together and keep closed with tooth picks, if needed.

Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat 4-5 minutes per side. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices.

tequila-citrus chicken + roasted corn with latino flavors

When I asked Freddy what he wanted for his birthday, he gave me a bunch of simple answers, one of which being "cookbooks". So, I got him a cookbook: Weber's Charcoal Grilling. However, knowing that I generally go overboard for this occasion, I also got him a Weber Performer grill to go with it. Unfortunately, the sun set before we were able to use it today, but we still used a few recipes from the cookbook. We just had to settle for our cast iron griddle/grill.

Wow was this yummy! We even made a new dance for it when we tried it (its more like our reaction). I can't imagine how much better its going to taste next time when we have more time to marinate and grill. I'll indicate the real directions below with my notes. I served this with Mexican rice and sugared asparagus.

Slow-Grilled Tequila-Citrus Chicken
(or fast-grilled, in our case)
Serves 2

Marinade Ingredients
1/4 cup fresh orange juice
1/8 cup tequila
1 tablespoon fresh lime juice
1 tablespoon extra virgin olive oil
1/2 tablespoon Tabasco chipotle pepper sauce
1/2 tablespoon roughly chopped garlic
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper

Other Ingredients
2 chicken breasts or 4 thighs, with bone and skin (we used boneless, skinless chicken breasts)
* Either 8-10 oz each for the breasts or 5-6 oz each for thighs, trimmed of excess fat and skin

In a medium bowl mix the marinade ingredients. Put the chicken thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, lay flat in a rimmed dish, and refrigerate for 6 to 8 hours, turning once (we foodsaved it - and marinated it for only about an hour). Prepare a two-zone fire for low heat (or grill over low heat... we grilled over medium-high).

Remove the chicken from the bag and pour the marinade into a small saucepan. bring the marinate to a boil and let it boil for at least 30 seconds to kill any raw chicken bacteria. Let the chicken sit at room temperature for 20 to 30 minutes before grilling.

Brush the cooking grate clean. Grill the chicken skin side down first, over direct low heat (we grilled over medium-high), with the lid closed as much as possible, until the meat is firm and no longer pink near the bone (again, we used boneless, skinless), 30 to 40 minutes, turning every 5 minutes and swapping their positions as needed for even cooking (we grilled for about 8 minutes per side, turning once). During the last 20 minutes of grilling, brush the chicken on both sides with the boiled marinade. Serve warm or at room temperature.


Ember-Roasted Corn with Latino Flavors
2 side-dish servings

Butter Ingredients
1/2 cup (1/4 stick) unsalted butter, softened
1 teaspoon finely chopped fresh oregano (we used dry oregano, same amount)
1/4 teaspoon kosher salt
1/8 teaspoon chipotle chile powder
1/16 teaspoon granulated garlic (I know these measurements are crazy - we halved the recipe)
1/16 teaspoon freshly ground black pepper

Other Ingredients
2 ears sweet corn (white or yellow), in husks

Instructions
Prepare a three-zone split fire for medium heat (Okay, this is too complicated for me anyway, I'd just grill regular, turning often. Besides, who is going to go through the process of setting up a charcoal grill for just a few ears of corn??). In a small bowl, mash the butter ingredients with the back of a fork. Mix until evenly distributed. Trim the pointed end of each ear of corn, cutting off and discarding the fine "silk" sticking out of the husk. remove and discard a layer or two of the tough outer leaves of each husk.

Carefully lay the ears of corn in a single layer on the charcoal grate between the coals (or on a regular grill if you don't do the charcoal thing). Cook the ears of corn there, with the lid closed as much as possible, until the husks are browned and blackened in spots all over and the kernels are tender, 15 to 20 minutes, swapping the positions of the ears and rolling them over a few times for even cooking. If the outer leaves burn, that's okay.

Carefully remove the ears of corn from the grill with long-handled tongs. use a thick kitchen towel to work with 1 ear of corn at a time. Carefully peel off and discard the husk and silk from each ear of corn. Leave the stem ends attached to use as handles. Smear the butter mixture evenly over the kernels. Serve warm.