Steak Bomb Sandwich

I'm happy to be today's blog tour stop for the newly released Adventures in Comfort Food cookbook by Kerry Altiero, the Chef/Owner of Cafe Miranda in Rockland, Maine and Katharine Gaudet. Cafe Miranda opened 20 years ago in this small town of 7,000 residents, and is centered around its wood-fire oven. This was a feat in itself, as all of the other restaurants in the area were known for their deep-frying prowess.

Food "opened up the world" for Altiero at a young age, so he opened Cafe Miranda with that in mind-he wanted everybody, regardless of background and station in life, to be able to experience the same thing. Like the food he serves at the restaurant, the food in this cookbook is "gutsy, but it isn't strange for the sake of being strange".

"I admit to having some punkish tendencies. I like to do things my own way; I like speed; I like gears and metal. I'm addicted to the pace of restaurant cooking. But there are other, better reasons for seeking out adventures in food. Food can make the world bigger. It can change lives." ~Kerry Altiero

My outlook on food and life falls into much the same category, and with each page that I turned in this book, I got hungrier and hungrier. It was hard to narrow down the choices and decide which recipe that I wanted to share with you today. But in the end, this sandwich won out.

Grilled Steak Salad w/ Corn Salsa

You probably don't want to hear me say once again how much I love firing up the grill. So, I won't. Instead, I'll share some must-have tools and gadgets for those who use their grills as much as we do in my house; specifically OXO brand tools. I did receive these tools at no charge, but that doesn't influence my thoughts on them. I was using and loving OXO for many years before I even started food blogging, so please trust that all opinions I share are truly my own.

I want to start by sharing one tool that I have always wanted in my own kitchen. I've mentioned it before numerous times: a meat tenderizer. When we buy skirt steak (which is often), we always ask the butcher to "run it through the machine". That machine would be a small conveyer with numerous tiny and ridiculously sharp blades that pierce the meat as it goes through. OXO's Bladed Meat Tenderizer is a smaller, handheld version that actually fits in my kitchen. It has 50 sharp and durable blades that create air pockets in the meat. This helps to tenderizer less expensive cuts, and reduces both marinating and cooking time.

It has a non-slip grip and the blades lock in place for safety. So, in choosing some steaks adorn my salad today, instead of choosing one of my favorite break-the-bank cuts like tenderloin or NY Strip, I chose Eye of Round steaks, instead. They don't have much marbling, so they benefit greatly from help in the tenderizing and marinating department.

New York Strip with Whisky Herb Butter inspired by Moonstruck

This month's Food 'n Flix pick is an oldie, but a goodie. Moonstruck is another one of those movies that, at first glance, may not be considered a foodie flick. But go back and watch it a second time. The movie centers around an Italian family, and opens to the strains of That's Amore (which can't help but conjur up images of pizza pie and pasta "fazool"). Pay attention to the way the family gathers in the kitchen, and the way food is used as a way to show love and comfort.

One of my favorite lines comes when Loretta comes home late one evening and says to (her) pop "I got news". His reply? "All right, let's go to the kitchen."

So, our main character, Loretta, is a widow in her late-30's who becomes engaged to Johnny  after a salad and Manicotti at the Grand Ticino restaurant.

Rose (Loretta's mom) makes eggs in a nest with some roasted red peppers alongside the morning after Loretta gets engaged. I guarantee you'll wish you had a plate in front of you.

Steak & Egg Bagel Sandwich w/ Kimchi

First of all, who was it that decided to classify which foods you should eat in the morning, which foods you should eat in the evening, and every other time in between?  Who was it!?  Because I want to openly disagree that pancakes are not dinner food.  They totally are.  As are waffles, bacon, bagels, omelets...and occasionally cereal.  Just like pizza is occasionally breakfast food.  So there.

Of course, if those classifications weren't in place, people probably wouldn't get as excited when you told them that you were making breakfast for dinner.  They'd be all like - so?  Or maybe they'd get confused because they wouldn't know what in the world you were talking about, because there would be not set breakfast...no set dinner.

And now I'm confused.  You'll have to excuse me.  I have "conference brain".  As in, I can't thoroughly process anything else while my mind is contemplating what should earn space in my suitcase, or if they'll upgrade my seat to first-class on the second leg of my flight since all the seats are filled...yet I have a ticket. But you get my drift.  Right?  Please tell me you get my drift.  And then go eat some breakfast.  No matter what time it is!

Sauce Béarnaise w/ Filet & Asaparagus - MY FAVORITE MEAL {#CookforJulia}

 If you know me, you might be surprised to know that if I had to make the choice of "my last meal", it wouldn't be Mexican food or something gloriously garlicky.  It wouldn't be a bowl of Tortilla Soup or a loaf of freshly baked bread with a wedge of cheese.  Although those would all fall into my "second choices" category.  I would actually choose a Filet Mignon (cooked anywhere from rare to medium) smothered in Béarnaise Sauce.  Preferably with a side of hand-cut fries also smothered in Béarnaise.  Okay, the pictures have asparagus in them...and not fries.  What can I say?  I was feeling virtuous.  But truly, that would be my last meal request.  With a bottle of wine to wash it down.

Perhaps it's due to the fact that I don't eat that meal very often.  Okay, hardly ever.  The other things that I'm known for loving are things that I eat on a regular basis.  So the "special" factor probably plays in.  Yes, that has to be it.

But..."WHY?  What's the reasoning behind your choice?" ...you ask?

Mainly because it's so freakin' delicious.

The reason I would choose that meal isn't because of one particularly fond memory.  Though, I do remember it fondly.  It's just because it's so darn good.  The first time I made Béarnaise (and Hollandaise and it's other derivatives) was during my apprenticeship.  I was stationed on grill for a period of nine months (give or take).  And I had to make a couple batches a night to go with one of the steaks.  The first batch was always fun.  I looked forward to watching those yolks "take in" all of that softened butter.  It's amazing how much butter yolks can hold.  I'm sure I broke it a few times in the beginning, but once I got the hang of it, it was old hat.  The time it got hard was when that particular steak sold really well during service and I had to make another batch while still putting up orders.  But can I just tell you what a great work-out a whisk can be!

At the end of the nights when I was working with a buddy on sauté who was just as much a lover of the sauce as I, I'd put a little portion of Béarnaise in a 1/16th pan and set it between us while we started to break down.  Or earlier if it was particularly slow.  There was almost always little end bits of Prime Rib hanging around.  We made sure of it.  So into the Béarnaise they'd go.  And fries?  Oh yeah, those were always around, no doubt.  So those would get swiped through the sauce, as well.  Little did I realize just how fortunate I was back then.  Béarnaise wouldn't always be around for dipping at my leisure (okay, it would if I made it...but...).  And mostly, I wouldn't always be as active (and young) as I was then.  I mean, if I shoveled it in now like I did then, I'd be bedridden.

But basically, when I switched stations from grill to whatever came next, Béarnaise became a thing of the past.  Sure, I'd make it now and again, but never as frequently as I did during those 9 months.  But when I want a real treat, I will make a Filet and whip up a batch.  And each and every bite is like heaven.

In this, my next to last #CookforJulia post, I decided it was high-time to indulge.  I still make Hollandaise a little more often than I do Béarnaise (for Eggs Benedict), and when I discovered Julia's method for making it the blender, I was hooked.  Sure, now's the time I could probably use that whisk-work-out most, but the ease of making it in the blender completely and totally eliminates the need to break a sweat.  I decided to make the Béarnaise this way as well...and I'm scared to admit that sheer willpower will now be the only thing keeping me from making it more often.  I want it to stay "special", ya know?  Julia doesn't call for straining the reduction, but I like to do so to remove the shallots and peppercorns.  Plus, I like to finish mine with a smattering of fresh tarragon and chervil folded into the sauce (yes, that's the way I learned).  But Julia's blender-method will most likely be my method of choice 'til the end of time.

Watch for my final #CookforJulia post on Wednesday the 15th...this will mark what would have been Julia's 100th birthday.  I'm so happy that I took the time to cook from all of my Julia books over these last nine or ten days.  She truly was a remarkable woman...a remarkable force.

Sauce Béarnaise

by Heather Schmitt-González

Prep Time: 10-15 minutes

Keywords: condiment entree side butter herbs eggs French

Ingredients (~1 cup)

for the reduction:

• ¼ c. Tarragon vinegar (or white wine vinegar)
• ¼ c. dry white wine (or vermouth)
• 1 heaping Tbs. minced shallots
• ½ tsp. dried tarragon
• pinch salt
• 6 black peppercorns, crushed with side of your knife

to finish the sauce:

• 3 egg yolks
• 4-6 oz. (1-1½ sticks) unsalted butter
• salt
• palmful chopped fresh tarragon and chervil

Instructions

make the reduction:

Combine all of the ingredients for the reduction in a small saucepan and bring to a boil. Boil until liquid is reduced to about 2 tablespoons. Watch it carefully once it starts to boil - the liquid can evaporate quickly.

Strain into the jar of a blender.

make the Béarnaise:

Put the butter in a small pan and heat until melted and bubbling.

Add the egg yolks to the blender with the reduction, then cover and blend at high speed for 30 seconds.

Remove the lid of the blender (or the center piece in the lid) and start pouring in the hot butter in "droptlets" while the blender is still on high speed. Continue pouring slowly, giving the yolks time to absorb the butter. Once the sauce starts to thicken, you can start to pour a little quicker. You should now have a thick, rich sauce.

Throw in the freshly chopped tarragon and chervil. Taste and adjust seasoning with salt, if necessary.

Enjoy over steak, french fries, veggies, broiled fish or chicken, or egg dishes. Try not to drink it from a spoon (much easier said than done).

notes:

If your reduction gets away from you and goes dry, simply add some more of the vinegar and wine (in equal parts) and let it reduce again (assuming it hasn't burnt - if so, start over).

This is my absolute favorite sauce in the world - especially when served over Filet Mignon. Or used to dip french fries in. Although I'd been making it for years by hand, once I discovered Julia Child's method for making it (and Hollandaise) in the blender, I never looked back. It's super simple and works every time.

inspired by and adapted from The French Chef Cookbook

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50 Women Game-Changers (in Food): #4 Martha Stewart - Strip Steak w/ Chimichurri & Roasted Potato Wedges

In May '11, Gourmet posted a list of 50 Women Game-Changers (in Food) that runs the gamut from food writers to cookbook authors to television personalities to restauranteurs to chefs to food bloggers.  Some are a given.  Some are controversial.  Speaking the names of some brings fond childhood memories.  Speaking the names of others will make some readers cringe.  And of course, some of our favorites were not even included.  We food-lovers are a passionate bunch of people and whether we agree or disagree, every woman on this list has earned her place for a reason.  Being a woman who is passionate about food (cooking, eating, talking about, writing about, photographing), when I caught wind of Mary from One Perfect Bite's idea of cooking/blogging her way through each of these 50 women...one per week...I knew I wanted to join her.  Many of these women paved the way for us in culinary school, in the kitchen, in cookbooks, in food writing, and on television and I think it is a fabulous way to pay tribute to their efforts.  Some of the women on the list have been tops with me for years.  Some I have heard of (perhaps even seen, read, or cooked from) before.  And there are even a handful that I am not familiar with at all.  I excited to educate myself on each of these women game-changers and hope you look forward to reading along.  We are going in order from 1 to 50.

the "Gourmet" prompt...

4. Martha Stewart- Cooking as an ingredient of homemaking; homemaking as a craft; crafts as a competitive sport; the art of multimedia saturation—all this we blame on Martha.

Martha, Martha, Martha.  A person or an empire?  Perhaps both.  Some say that the Queen of Organization got her start back in 1961.  Babysitting and organizing birthday parties for Mickey and Meryl Mantle's four boys...and getting them to behave...was supposedly something that only Martha could do.  Martha's mother taught her to sew and cook.  She picked up the art of canning and preserving from visiting her grandparents.  Her father's love of gardening wore off on her.  And she graduated from Barnard with a double major in History and Architectural History.  She also modeled for a while.  She worked as a stockbroker for a few years before leaving that career and eventually starting a catering business from the basement of the Turkey Hill Road 1805 farmhouse that she and her (then) husband restored.  She was contacted to cater the party of a book release for her husband and impressed Crown Publishing's Alan Mirken, which led to her first book, Entertaining.  Entertaining became the first NY Times best-selling cookbook since Julia Child's Mastering the Art of French Cooking.  Martha proceeded to write many more books, write for magazines, and even started to make television appearances in the decade that followed Entertaining.  In 1990, Martha Stewart Living was born...with Martha as editor-in-chief.  The May 1995 issue of New York Magazine declared her "the definitive American woman of our time".  Martha Stewart Living Omnimedia combined Martha's television, print, and merchandising ventures with her Martha Stewart brand into on giant company, of which she served as chairwoman, president, and CEO with her business partner Sharon Patrick serving as Chief Operations Officer.

Jump forward to 2003 and Martha's indictment for securites fraud, obstruction of justice, and other counts.  She was released from prison in March 2005...and we all remember her hand-knitted shawl made by a friend she made "inside"...and began to work hard on making a comeback.  Many thought that her prison sentence would be the end of Martha, but in true Martha form...she pushed ahead with her head held tall and is now going stronger than ever.  It's rumored that she is difficult to work with.  But, what headstrong woman is not?  She knows what she wants and she doesn't accept less.  While at times I find her riding high on that horse of hers, I still admire her.  I think she's funny.  I think she's talented.  I think she's oh-so-crafty. I think she's earned her place in Gourmet's 50 Women Game-Changers.  Plus, how many times have you heard ..."well, I'm no Martha Stewart, but..."  Whether you choose to love her or hate her, her legacy is set in stone.

I am a sucker for pretty much any of her magazines.  I subscribe to Everyday Food, Whole Living, and occasionally Martha Stewart Living.  I also get her Organizing Tip of the Day in my email box.  I never fail to find something that I want to cook, bake, craft, or do when it comes to Martha.

worth further exploration: The Martha Blog, Martha Stewart (the website)

Strip Steak with Chimichurri and Roasted Potato Wedges
adapted from Martha Stewart's Dinner at Home
serves 4

for the Roasted Potato Wedges:
3 (~2 lb.) russet potatoes
1 Tbs. minced garlic, or more to taste
olive oil
coarse salt
freshly ground pepper

for Chimichurri:
½ c. minced red onion
⅓ c. coarsely chopped flat-leaf parsley
1 Tbs. coarsely chopped fresh oregano
1 Tbs. minced garlic
⅓ c. extra-virgin olive oil
3 Tbs. red wine vinegar
½ tsp. crushed red pepper flakes
1 Tbs. finely grated lemon zest
2½ tsp. coarse salt
½ tsp. freshly ground black pepper

for Steak:
2 New York strip steaks (each ~1 lb. & 1" thick)*
coarse salt
freshly ground pepper

Roasted Potato Wedges:  Preheat oven to 450° F.  Cut each potato lengthwise into 12 wedges.  Toss them with garlic and some olive oil (~3 Tbs.) on a rimmed baking sheet and season with salt and pepper.  Spread in an even layer.  Roast until browned and crisp on bottom, ~25 minutes.  Flip with a spatula and continue roasting until browned on that side, anywhere from 15-10 minutes (watch carefully so they don't burn).

Chimichurri:  Mix everything in a bowl and let stand at room temperature for at least 15 minutes.

Steak:  Pat steaks dry with paper towels then season both sides with salt and pepper.  Heat a large cat-iron skillet over medium-high heat.  Once hot, add steaks without crowding.  Cook ~4 minutes on the first side until a browned crust has formed and then flip and continue cooking ~2 minutes more for medium rare.  If your steaks are thinner or if you like your meat done to a different temperature, you'll need to adjust times accordingly.  *If you can't find 1#,1" thick steaks, then just get what you can and again adjust cooking time.

Transfer Steaks to cutting board and let rest 10 minutes.  Slice think (against the grain) and divide among plates. Divide the roasted potatoes among plates, as well. Pass the chimichurri and spoon it on top.  I love a bit spoonful with each slice- so pungent!  It's also great on the potato wedges.

Martha Stewart (d.o.b: 8/3/41)

"My new motto is: When you're through changing, you're through."  ~Martha Stewart

Who is cooking along with these 50 Women Game-Changers?

Mary- One Perfect Bite, Val- More Than Burnt Toast, Joanne- Eats Well With Others, Taryn- Have Kitchen Will Feed, Susan- The Spice Garden, Claudia- A Seasonal Cook in Turkey, Heather- girlichef, April- Abby Sweets  , Miranda- Mangoes and Chutney, Jeanette- Jeanette's Healthy Living

*source: Wiki
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Grilled Steak and Veggies (basic, but super delicious)

Not too long ago, Al from Country Bob's contacted me and asked if I would like to try a great All-Purpose sauce made by a small, small company, that he just so happened to work for. If you haven't figured it out by now, I'll try pretty much anything at least one time. It's only fair, after all. I make my kids at least try (it) everything on their plates, so I should definitely set a good example.

What I'm trying to say is that I said Yes, of course I'd love to try it. I've actually been wanting to try it since I've seen it floating around the blogosphere quite a bit lately. A few days later, I had 2 bottles of Country Bob's All Purpose Sauce delivered lovingly by the boys in brown. I knew that the first thing I wanted to try it on was steak. I kept picturing my favorite fair food. Steak Tips mixed with potatoes, mushrooms and onions...they mix 'em all up and serve them in one of those rectangular paper "bowls"...know the ones...they're white with red checks. then I found some NY Strips on sale and decided just to grill whole steaks and throw some veggies on the grill at the same time. I honestly haven't used a steak sauce...or an all-purpose sauce on my steak in years...probably since I was a kid. I used to love dipping every bite in A-1. So, this actually was a bit of a throw-back for me...one that I quite enjoyed.

Grilled Steak and Veggies

Quick and simple steak and vegetables cooked on the grill. A basic, but incredibly delicious recipe.

by Heather Schmitt-Gonzalez

Prep Time: 10 mins

Cook Time: 10 to 20 mins

Keywords: grill entree side beef mushrooms onions potatoes July 4th Memorial Day Labor Day American summer fall

Ingredients (serves 4-6)

for the steak:

• 4-6 New York Strip Steaks
• 1 cup red wine
• 1/2 cup Country Bob's All-Purpose Sauce (or your favorite)
• black pepper

for the veggies (amounts to taste):

• red potatoes, quartered- boiled until almost tender
• mushrooms, quartered
• onions, sliced
• garlic cloves, peeled and smashed
• Country Bob's All-Purpose Sauce (or your favorite)
• Vintage Merlot sea salt (or regular sea salt)
• black pepper

Instructions

Start your coals or crank your gas. Once it is hot and ready to go, whisk together the red wine and Country Bob's in a wide bowl. Bring the bowl out to the grill with you.

Dip each steak in the mixture for a few seconds, then transfer to a grill (oil or spray your grates first). Crack fresh black pepper over each.

Grill, turning halfway through, until done to your liking.

If your grill is big enough grill veggies at the same time, if not, do it before or after.

Toss all veggies together and put on a large, heavy duty (or doubled) sheet of foil. Set on grill. Sprinkle all over with the Country Bob's, salt, and black pepper.

Fold up edges of foil and let cook and steam until everything is tender and flavored. Serve with extra Country Bob's on the side for dipping.

Verdict: Good stuff, Maynard! My love of dipping has been re-kindled. I don't know if I prefer Country Bob's to A-1...but I definitely enjoyed it enough to keep BOTH of them in the house. I mean, it can never hurt to have a back-up condiment. Not to mention, Country Bob's is All-Purpose!

I'm thinking meatloaf next...or Country Bob's has a scrumptious-sounding grilled pork tenderloin recipe in the flyer that accompanied my samples...and I'm betting on their website. Thanks for the samples Al!!!

Swiss Steak

It seems like it has been a while since I received a recipe from Cook's Country to test, but I finally opened up my inbox to find one waiting for me. This always gets my motor going because (as I've mentioned before) I've worked in a test kitchen in the past and wouldn't mind working in one again. It's always satisfying to work with a set of ingredients to find just the right amounts and combinations of each component to make that "perfect" recipe. This time the test recipe was Swiss Steak.

 I'm not really that familiar with Swiss Steak, to tell you the truth. Yes, I've heard of it...I've probably even eaten some at one point in my life, but it must not have been that memorable (because I don't remember it). I always picture cube steak mmmm...which always leads to thoughts of chicken fried steak...but, I don't know much beyond that. Make some sort of pan gravy from the drippings...but what goes into it? What is the flavor profile?

 The "swiss" in Swiss Steak refers not to the country of Switzerland, but instead to the process of swissing. Swissing involves taking a rather tough cut of meat (usually the round in this case) and tenderizing it. This is done by either pounding it thin or running it through a meat-tenderizing machine (like a Jaccarder)...that consists of a bunch of tiny razor-sharp blades...that punches holes through the meat, breaking down all of those tough connective tissues. I mean, look at where the round is located...

Meat Cuts diagram found on Wikipedia

...the hip is probably one of the most exercised parts of the cow...all that pasture walking (think muscle build-up)...it's not nice and un-used and cradled in a protective layer like the tenderloin is. The process then looks to braising this tenderized meat as a way of further breaking down the connective tissues. It takes a little work and some cooking time to make this cut fall apart. But once you've taken that time, man is it worth it!

This is the goal set forth in the testing of this method of making Swiss Steak (by the Cook's Country test kitchen): Most Swiss Steak recipes start by pounding tough (and in our opinion) flavorless round steak before flouring, browning, and braising the meat until tender. But all this work is hardly worthy the mediocre results. Instead, we cut our own steaks from a top blade roast, an inexpensive and flavorful cut from the shoulder of the steer. Though a bit of basic butchery is required for this roast, there is no pounding or flouring necessary. For the sauce, we wanted our steaks smothered in a tasty, satiny, just-thick-enough sauce chock full of onions and tomatoes. 

SWISS STEAK 
If you cannot find a whole top blade roast, substitute eight 1-inch thick blade steaks. Blade steaks are cut from the top blade roast. Though they contain an unsightly line of gristle that runs through their center, it is not unpleasant to eat.
adapted from Cook's Country 
Serves 6

1 (3½- to 4-pound) boneless top blade roast 
Salt and pepper 
2 tablespoons vegetable oil 
1 onion, sliced 
3 garlic cloves, minced 
½ teaspoon dried thyme 
2 tablespoons tomato paste 
1 tablespoon all-purpose flour 
1 (14.5-ounce) can diced tomatoes 
1½ cups low-sodium chicken broth 
1 tablespoon sun-dried tomatoes packed in oil, patted dry and minced I used dry packed-no oil 
1 tablespoon finely chopped fresh parsley 

Okay, I'm going to begin by showing you the method used to butcher the blade roast...(don't be alarmed by the home-butchery, it's really quite simple!!). Arrange roast on cutting board and cut crosswise into half. Cut each half in half to yield 4 equal pieces. Turn each piece on its side to expose the line of gristle that runs through the center of the roast. Slice through meat on either side of gristle to yield two “steaks.” Repeat with remaining 3 pieces of blade roast to yield 8 total steaks. Okay, that was the hard part...on to the easy stuff... Adjust oven rack to middle position and heat oven to 300 degrees.

Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat just until smoking. Brown 4 steaks, about 3 minutes per side. Transfer to plate and repeat with remaining oil and steaks. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, thyme, tomato paste, and flour and cook until fragrant, about 1 minute. Stir in diced tomatoes and broth and bring to boil. Return steaks and any accumulated juices to pan. Roast, covered, until steaks are fork-tender, 2 to 2½ hours. Let rest 5 minutes, then skim any fat from surface I actually didn't skim any fat...didn't really see the need as there wasn't much visible. Stir in parsley and sun-dried tomatoes. Season with salt and pepper. Serve. All I can tell you is Oh My Goodness Gracious...this is tender and full of flavor and just plain AMAZING!!! My household is going to go from one that was basically neutral on the whole concept of Swiss Steak (wink wink)...to one that fully supports it! Look at it!! It is fork tender...pair it with a baked potato and that is one satisfying meal. Another winner from Cook's Country.

Grilling Up Fun...and Salad.

Even though I haven't had any actual "grilling" posts, we've grilled out quite a few times already this month. For some reason, it's one of things that I end up outside and busy and forget to take pictures...I start talking or basking in the sun or chasing around kiddos or running from the sprinkler, so I haven't really had anything to show you. Well yesterday, I strapped on my camera as I headed out the door with a couple of trays of food that were destined for the grill. Although it almost feels incomplete because I don't have any "before/naked food" photos. I have been craving corn on the cob. It has ALWAYS been one of my absolute favorite things to eat. For the last couple of years, I've been waiting until it's actually in season to eat any. I gave up that this year...because I wanted it, craved it, NEEDED it!! I found some gorgeous, bi-color sweet corn...(Florida in origin...I almost feel guilty)...really I think I'll just blame on my youngest, sweet-faced, angel-eyed son. I mean, he would not let me pass by the corn stand in the market. Seriously would not let me!! He was determined to walk around carrying a few ears of corn right up to that register if I wasn't going to. So, I gave in (to both of our weakness). There is seriously not much better than corn on the cob fresh from the grill. On the menu: *Arrachera (Mexican-style, thin-cut, tenderized skirt steak) -I marinate this in lime juice, minced garlic & salt...I'll do a whole post on just this someday

*Honey Chipotle Chicken Tenders

-Marinade: honey, chipotle chiles in adobo, minced garlic, lime juice, salt, pepper

*Corn on the Cob

-peel off only the outermost layers of the husk. I used to think you HAD to soak the corn like this before you set it on the grill. Mexichef gave me all kinds of guff about this saying they NEVER soaked it "in Mexico"...blah, blah, la, la...okay, whatever you say...well, tail between my legs. He was so right. Enlist the kiddos if there are any around to do this easy-peeling task right outside by the grill. Mine WANT to do it...ASK to do it, so why not! On a separate note, I decided to start an "off topic" blog to post miscellaneous stuff like this that some people may not be interested in seeing...less foodie related (even though I always seem to end up back in the kitchen). Check it out if you're interested.

*Poblanos

-just washed.

*Tortillas

Now, just give everything it's own time on the grill. Do the corn and poblanos first, then set them on the warming rack keep warm while cooking your meat. Throw on the tortillas toward the end.

Don't freak out...that corn is PERFECT! The husks are black, but the insides are smokey, sweet and perfectly tender. So, raise a toast to the gorgeous weather, time with family and friends and enjoy your grilled goodies! Salud! Yes, once I've pulled down the husk (the silks come right with it), I slather it in crema, squeeze a lime wedge all over it and sprinkle it with chile powder of some sort. I usually roll it in queso en polvo (basically powdered Mexican cheese), but I forgot to pick some up this time. Still killer.

From the leftover bounty, I decided to throw together 2 different kinds of South West Salads for lunch the next day (today).

Grilled Southwest Salad- 2 ways

by girlichef

2 corn tortillas

1 head Romaine

1/4 seedless cucumber

1 small tomato, cut into 1/4's lengthwise, then sliced thin into wedges

1-2 ears of corn on the cob, cooked on the grill

1/2-1 Poblano chile, roasted on the grill- peel, seed, chop

1 c. cooked black beans

avocado

grilled steak OR grilled chicken

lime for squeezing

shredded or crumbled cheese

for Lime Vinaigrette:

Juice of 2 limes

Olive oil

salt & pepper

First, cut tortillas in half. Stack on top of each other and cut into thin strips. Fry in shallow oil until crisp. Transfer to paper towel-lined plate to soak up grease and cool. Set aside.

Wash & dry Romaine. Chop it up and put in a large bowl. Slice the cucumber into thin slices and add to bowl.

Add the tomato. Slice the corn from the cobs and add to bowl.

Add the poblano. Add the black beans. Toss everything together.

Whisk together ingredients for the vinaigrette (ratio of 3 to 1, lime juice to oil). Pour over salad and toss well.

Place salad into serving bowls. Top with your choice of grilled Steak, cut into strips or grilled Chicken. Squeeze another lime wedge over the whole thing. Add some avocado, tortilla strips and cheese as garnish. Serve & enjoy!

This was a perfect salad for this hot & steamy weekend...I'm sending it over to Deb at Kahakai Kitchen for this week's edition of SOUPER SUNDAY...be sure to check out this week's other entries!

Don't forget to enter my giveaway...last day to enter is this coming Wednesday, the 27th of May!