Amber Cayenne-Citrus Marinade for Beef or Lamb
2 12 oz. bottles amber ale
1 tablespoon red wine vinegar
2 tablespoons fresh orange juice
1 teaspoon grated orange zest
1/2 cup canola oil
1 tablespoon grated horseradish
1/2 cup minced onion
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon cayenne pepper (or more, to taste)
Mix all ingredients together in a blender, pureeing until onions and garlic are liquified. Reserve one cup for basting, and use remainder as a marinade for beef or lamb. Use a shoulder or leg cut. Marinate meat for at least two hours for best flavor.
Grilled Corn
6 ears corn, husked and silk removed
6 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1 tablespoon finely chopped canned seeded chipotle chiles in adobo
1 1/2 teaspoon adobo sauce from can (see note)
1 lime, cut into 6 wedges
Directions:
If your corn has been around for a more than a day, soak husked corn in a pot of cold water, seasoned with 1/2 cup sugar and 1/4 cup salt for 1 hour.
Mix together butter, salt, chopped chilies and adobo sauce until well blended. This can be done by hand or in a food processor or mixer (If you have made the butter ahead, bring it to room temperature so it is easier to spread).
Spread 1 teaspoon of butter mixture over each ear. Grill the corn covered over medium-high heat for 15-18 minutes. Turn every 4 minutes and brush occasionally with remaining butter.
Remove from heat and sprinkle each ear with juice from 1 lime wedge. Serve immediately.
NOTE: Chipotle chiles canned in a spicy tomato-based adobo sauce are available at local grocery stores on the aisle with other Mexican products.
Mix together butter, salt, chopped chilies and adobo sauce until well blended. This can be done by hand or in a food processor or mixer (If you have made the butter ahead, bring it to room temperature so it is easier to spread).
Spread 1 teaspoon of butter mixture over each ear. Grill the corn covered over medium-high heat for 15-18 minutes. Turn every 4 minutes and brush occasionally with remaining butter.
Remove from heat and sprinkle each ear with juice from 1 lime wedge. Serve immediately.
NOTE: Chipotle chiles canned in a spicy tomato-based adobo sauce are available at local grocery stores on the aisle with other Mexican products.
This recipe from CDKitchen for Grilled Corn With Chipotle Butter serves/makes 6
Italian Sausage Burgers
1 lb. ground beef
1/4 lb. pork sausage
1 cup marinara sauce
1/4 cup shredded Parmesan cheese
2 tablespoons of fresh basil (from your garden of course)
1 to 2 oz. of mozzarella cheese
In a large bowl combine beef, sausage, 2 heaping spoonfuls of marinara sauce, Parmesan cheese and basil. Shape into 4 patties. Grill over medium coals for 14 to 18 minutes turning only once halfway through grilling. Serve on a toasted bun and cover with the cheese. Enjoy!
Ranch Style Round Steak
2 lbs. round steak
1/4 cup flour
2 tsp. dry mustard
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 cup shortening
1/2 water or beer
1 tablespoon Worcestershire Sauce
Cut meat into serving size pieces and pond to tenderize. Combine flour, dry mustard, salt and pepper and coat meat. Reserve remaining flour. Heat shortening in cast iron pan over medium coals. Brown meat in 2 batches. Push meat to side and add remaining flour mixture. Add water or beer and Worcestershire Sauce and stir. Cook and stir until think and bubbly. Cover and simmer, stir frequently and cook for 1 hour or more. Serve over rice or noodles.
