DAILY BREAD: 15 Bullets for a Beautiful BBQ

By : | 0 Comments | On : June 26, 2015 | Category : barbeque, Bite Sized Blog, Holiday Meals, Meal Management, Our Daily Bread, Seasonal, Uncategorized, Your Daily Bread, Your Daily Bread

Renata's Quick Steak Marinade

   15 BULLETS FOR A BEAUTIFUL BBQ

RECIPES, TIPS & QUOTE

Place marinated steaks on hot grill and LEAVE IT! Turn once only half way. Let it rest a few minutes before eating. Slurp!
Place marinated steaks on hot grill and LEAVE IT! Turn once only half way. Let it rest a few minutes before eating. Slurp!

 

DA RECIPE:

Renata’s Quick Steak Marinade

  1. Marinate 2 sirloin steaks in a bowl with 2 T olive oil, 2 T fresh herbs like parsley, rosemary, basil, them (or mix), 2 cloves sliced garlic, 2 squeezes of fresh lemon, and 2 twists of fresh pepper from the grinder.  Let it sit while you have a glass of wine.

  2. Remove soaked steak and place on hot grill, ensuring that you don’t flip it a lot! When it looks half done, turn it, then wait the second half without flipping.

  3. Remove cooked steaks and let them rest for a few minutes on a plate.  Serve with sprinkled chopped spring onions, freshly chopped herbs, salt and pepper.

Marinate sirloin steaks for half an hour in a few plugs of olive oil, a squeeze of lemon, garlic, capers, fresh herbs like parsley, thyme, rosemary & lemon zest. Toss on BBQ, and turn ONCE. Slurp!
Marinate sirloin steaks for half an hour in a few plugs of olive oil, a squeeze of lemon, garlic, capers, fresh herbs like parsley, thyme, rosemary & lemon zest. Toss on BBQ, and turn ONCE. Slurp!

Renata’s Lifesaver Vegan Pasta Salad

Serves 8 as side dish, 4 as a main meal for Vegans or Vegetarians.

Great made the night before!

Ingredients

  • 1/2 of a 1lb box DeCecco Pasta (like farfalle, rigatoni or fusilli)

  • 1 English hothouse cucumber, chopped

  • 1 container small tomatoes (half or full pint fine), halved

  • 1 (15 oz) can beans (cannellini,kidney, chick peas great), drained and rinsed

  • 1 C. chopped, steamed or microwaved broccoli (or cauliflower!)  that you let sit and cool a bit

  • 1/2 cup extra virgin olive oil

  • 1 cup Italian white wine vinegar (or white balsamic, rice wine vinegar, or fresh lemon juice!)

  • 2 T freshly chopped basil 

  • 2T freshly chopped Italian flat leaf parsley

  • Salt and pepper to taste

Method:

  1. Cook half the pound (box) of De Cecco pasta in salted water. 

  2. Place pasta in very large bowl until cool. Please don’t rinse your pasta…ever!

  3. Add to cooled pasta: cucumber, tomatoes, cooled broccoli or cauliflower, beans, basil, Italian flat leaf parsley, salt and pepper.

  4. Add olive oil, vinegar, salt and pepper, tasting and adding more of what you like.  Add a sprinkle of water a little at a time if the pasta salad gets a little thick.

  5. Even better the next day! Serve at table with ground black pepper and a few of the chopped herbs if you have any leftover. 

 


 

DA STORY (IN BULLETS TODAY):

 

  • Make a guest list & communicate who is bringing what. GET RSVPs so you can plan amount of meat and drinks to purchase.

  • Plan menu: meats, sides, dessert, drinks. Don’t go overboard. Pick your favorite 3 types of meat and STICK TO ‘EM! (Such as 1 beef, 1 chicken, 1 link). You are not serving every preference on earth. You are just having pals over.

  • Plan 2-3 grilled items/guest.

  • Plan a vegan option such a pasta/bean/veggie salad that can also double as a side dish. Vegans are vegetarians, but not vice versa. Pick a vegan option and you are covered.

  • Plan 3 side dishes not 30. The #1 entertaining error is serving way too many different foods.  

  •  DESIGNATE! If guests offer, make a list of what they are bringing.  TIPS: Ask guests to bring things that take up valuable fridge space like cold soda or beers.  Desserts, cold drinks, sides, condiments & chips are always good options to designate because they can be added later if guest is late.  If guest is bringing any beverage, ask them to bring beverages ALREADY CHILLED to save fridge space. DO NOT have a guest designated to bring the meat.  If someone is late, and they said they would bring the meats, whatcha gonna barbecue?

  • Clean your grill the night before. Brush big gunk off grates with wire brush. Then soak all grates for 12 hours in a deep sink or garbage bag filled with 2 parts vinegar: 1 part baking soda. After done soaking,  rinse ’em with water & watch ‘em sparkle. (2C vinegar: 1 C baking soda, making sure the mixture is covering all parts of grate!)

  • Assign a designated “griller” (even if it is you!) and make sure they know your house rules. Does each type of meat gets separate tongs to avoid contamination?  Never use leftover marinade to serve with meal? Cook chicken and beef on separate parts of grill? Let ’em know your preferences in case you step off your post for a drink and realize all your raw chicken juices are now in your salad bowl.

  • Always have lots of fresh water available! I’m an eco-warrior but this is the one instance I let myself use bottled water.  Alternatively, you can fill a big old jug with water and use cups, but it may be chaotic.

  • DO ALL YOU CAN IN ADVANCE: Make your sides, chopped condiments, salad, marinade, chopped fruit, dessert. Never shop on the big day! That’s a recipe for disaster.  Shop/chop the day before.  You can clean your dust bunnies and have a drink on the day you entertain. Much less stressful!

  • Cook the stuff you are famous for.

  • Don’t cook the stuff you are not famous for.  Friends love to show off their “Grandma’s Recipe” for potato salad or store bought from somewhere they adore. Designate what ya don’t like to cook but love to eat.

  •  Use fresh herbs! Fresh herbs can be rubbed all over steaks  then tossed on any grill, turned once halfway, cook again and rest it before serving. HEAVEN! Fresh herbs also great in veggie/pasta salads. Chicken can be marinated in olive oil, garlic, herbs, and a little vinegar.  No measuring is required.  This is a great way to be a mad scientist! TIP: When making your marinade, take 1/4 out and reserve for serving at plate.  Marinade should never be used after raw meat has been nestled in it! In a pinch (ha) you can also rub fresh lavender on your neck before you greet your guests.  Lavender is great for taking the edge off your nerves!


DA QUOTE:

 

Remember this quote from The Joy of Cooking, in the “Entertaining” chapter:

To entertain well, be yourself.

Renata's Quick Steak Marinade

Renata’s Quick Steak Marinade

Amen!

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