Ribs don't have to be low and slow if you know what to do. Here's how to do ribs in under 15 minutes.
cook well,
Rob B

Peanut Butter Cheese Burgers, two of the things that made this country great. RBJ

Grilled Chicken Pizza - low carbs but great taste

Here's a fun idea I came up with for the ABC station here in town.  It's making a pizza while using chicken for the crust.

Take one breast of chicken per person, place them between sheets of plastic wrap and flatten to 1/4 inch with a meat hammer or a rubber mallet.

Sprinkle with salt and pepper and place on grill for 1 minute or until meat starts to turn white.

Flip meat over and add a think layer of pasta sauce, some mozzarela cheese and your favorite pizza toppings. Close the lid to the grill and let it cook for 3-4 minutes or until the cheese is completely melted.

Serve hot!

© 2012 Cooking for Dads

Spicy Mustardy Grilled Onions

These are great either on a burger or just plain. Try 'em.

If you want to try that mustard girl mustard

www.mustardgirl.com

cook well

Rob B

1 steak 3 people, how to stretch a steak for 3 people with balsamic and naan

3 people one strip steak, what's one to do.  

First spiral cut the steak into one long strip. Place in bag with a little olive oil and 3 or 4 spoonfuls or balsamic vinegar. Mix it around and place it in the refrigerator for at least 30 minutes.

Heat your grill to 400 degrees and grill long strip, turning once, about 2 minutes a side or less.

  

Cut into small pieces and place aside.

Place naan bread (Costco) on grill for 1 minute a side or until warm 

Remove and spread with ranch dressing

Add the steak pieces

Then some tomatoes, these are purple tomatoes but you can use whatever king you'd like.

 Add a little corn relish.  (Recipe at bottom.)

fold over, eat and enjoy, It should  be enough for almost 4 sandwiches of goodness.

Cook well and have a great summer, 

Rob

www.youtube.com/cookingfordads

Here's our favorite Corn Salad recipe (inspired by the Barefoot Contessa's version)

in a large bowl combine:

• 4 cups of frozen corn niblets
• 1/2 cup small-diced red onion 
• 4 spoonfuls cider vinegar
• 4 spoonfuls olive oil
• 1/2 spoonful coarse kosher salt
• 1/2 spoonful freshly ground black pepper
• When ready to serve, add the basil, toss and serve.
• 1/2 cup chopped fresh basil leaves

Rob Barrett

Lemon Steak, using lemon juice to tenderize your steak

Here's a great way to tenderize your steak and give it a little zip without making it taste lemony. Try it and let me know what you think.  I really like these chuck eye steaks when you can find them.  Make sure it's a chuck eye and not a chuck steak, big difference.

cook well,
Rob Barrett
Cooking for Dads

How to make a hamburger - props, pears, and peanut butter

Hamburger with lemon marinade.

For every pound of hamburger add the juice of one lemon, Combine with fingers and et aside for 15-20 minutes.  The juice tenderizes the meat without leaving a lemony taste.

Pear and jalapeno burger.

Heat grill and coat with olive oil.
Place a 1/3 inch lice of pear on grates, sprinkle with salt and pepper.  Cook for 2-3 minutes or until grate marks appear. Flip over, add a slice of swiss cheese and thinly sliced jalapenos.  Close grill lid and let is cook for 2-3 minutes.  Place on top of cooked burger and serve hot.


cook well,
Rob Barrett
www.cookingfordads.net

Top 10 tips for grilling after a long winters solstice

1. Clean the grates, take them inside to the kitchen and give them a good cleaning. You can also put them in the oven and use the cleaning cycle. Start the season fresh.

2. Oil the grates. Take a paper towel and apply a liberal dose of oil to the grates before grilling. The cleaning probably removed some of the natural lubrication.

3. Buy a new brush, Your old one is probably really grody. New brushes are $3 at Rainbow.

4. Check your hoses. Turn the gas on at the tank first and listen for any leakage before opening up the burners. If you hear gas escaping but haven't opened up the burners, turn off the tank and replace your hoses.

5. Buy a meat thermometer. Make a deliberate effort to not over cook you rmeat this summer. Meat thermometers are $29 at the Kitchen Store in the Eden Prairie mall and really help take the guess work out of grilling meat. This especially helps with thicker cuts of meat. Chicken is the most likely to be over cooked. Remove chicken when the thickest part is at 165 degrees.

6. Whenever possible, try to use only fresh meat. Frozen steaks never get their texture back due to cellular damage from the freezing process. Buy steaks the day you need them and avoid freezing them. If you must freeze them be sure to squeeze out any air before placing the bags in the freezer.

7. But grown up salt - coarse kosher salt. The taste is much cleaner than iodized salt and do you really need more iodine?

8. Get a good pepper grinder. Most meats need nothing more than kosher salt and fresh ground pepper. Try one of the dual slat and pepper grinders from Chef'n.

9. Get some firewire. The flexible grilling utensils are great for marinating meat in.

http://www.firewiregrilling.com/

10.Learn at least one new recipe a month. Here's my favorite.

Rob's Flank Steak Marinade

1 - 1.5 lbs flank steak

1/2 C soy sauce (2/3 C)

1/2 C canola or vegetable oil

4 spoonsfuls molasses

2 spoonfuls fresh ginger

2 spoonfuls mustard

1 spoonful sugar

6 garlic cloves, chopped

Mix together all the ingredients. Marinate flank steak for up to 24 hours but at least 1 hour. Grill over high heat for 3 minutes each side. Let rest and then cut across the grain and on an angle.

© 2008 Cooking for Dads

Cook well, It's worth it.

Rob Barrett

Cooking for Dads

Grilled Flank Steak, hidden treasures in the meat aisle.

In terms of under-rated foods, there are fewer things that get over looked more than the lowly flank steak.  While ribeyes, filets and top sirloins get all the girls and the endorsements, the flank steak is that 6th grade boy leaning up against the wall at the junior high dance waiting for puberty to hit.   ....  or something like that.

I've really grown to care for Flank Steak.  You could even say I love it.  Low fat, low cost and full of flavour, the flank steak is one of my favorite things to grill.  4 minutes a side on medium high heat, cut across the grain and on an angle, it falls apart as you eat it.  It's great on salads, in tortillas, and even better in sandwiches the next day.

 

Here's my favorite recipe for Flank Steak.  Enjoy and try it before summer is over.

video version - http://www.youtube.com/watch?v=_fNhjl4TLxU

Flank Steak Marinade. 

1/2 cup soy sauce 
1/2 cup canola oil 
2 spoonfuls of dijon mustard 
2 spoonfuls of ginger, ground or fresh (if fresh chopped finely) 
4 spoonfuls of molasses 
6 cloves of garlic, peeled and chopped 
1 spoonful sugar (or msg) 

Mix all ingredients together, and pour over steak in a bowl or deep dish. Refrigerate and let sit as long as possible, turning occasionally. Grill over high heat for 4 1/2 minutes each side. Let sit for 8-10 minutes. Cut across the grain and on an angle.