Archive for January, 2009
TIPS FOR MAKING THE PERFECT ICED COFFEE DRINK
Wednesday, January 28th, 2009 by Sari
Coffee Book
Wednesday, January 28th, 2009 by Sari
“Brandon’s Grilled Teriyaki Steak Strips”
INGREDIENTS:
STEAK:
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Fresh Steak Strips
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Hannaford Inspirations Teriyaki Marinade (if you have a Hannaford Store near you!) if not use:
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Ken’s Steak House Marinade & Sauce Honey Teriyaki
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All-Purpose Seasoning (1 Tsp.)
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All-Seasons Salt
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Ground Black Pepper (½ Tsp.)
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Garlic Powder
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Meat Tenderizer Seasoned
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Garlic Pepper Blend
ASPARAGUS:
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Two Bundles of Green Asparagus (Medium to Thick-Stalks)
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½ Cup of Margarine
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1 Heaping Tsp. Garlic Powder
Tenderize both sides of meat with a meat-tenderizing tool. Pour marinade into one-gallon zip-lock bag. Add about 1 Tsp. of your All-Purpose Seasoning and ½ Tsp. Pure Ground Black Pepper mix together and add meat. Massage marinade into meat for 5 minutes. Put in fridge the night before. If being made the same day let sit for at least 30 minutes, the longer the better. Set grill on medium heat add thin coat of Garlic Pepper, Meat Tenderizer Seasoned, All-Seasons Salt, and Garlic Powder to each side of strip. Cook to your preferred wellness.
Take your asparagus and snap off the ends. Hold an asparagus spear firmly towards the end and bend it until it breaks naturally. The spear should break at the point where it becomes tough, throw the base of the asparagus away. Rinse your asparagus spears thoroughly. Bring your pot of water to a boil. Drop spears into boiling water. Reduce heat. Cook for 5-8 minutes. If you like your asparagus a bit crunchy, rather than soft, cook for five minutes. When the time’s up, drain your asparagus. Place asparagus into container large enough for a ½ cup of butter and to lay out your asparagus. Melt butter, mix in Garlic Powder and pour over asparagus. Make your Mashed Potatoes and your excellent meal is done!
Please try and comment back on how you liked it, or if there is anything you would change.
Thank You and Enjoy!
Brandon L. Peck
Scott’s “Big Easy” Rice
Scott’s “Big Easy” rice recipe
3 sausages (kielbasa or polish or sweet or hot or chedderwerst)
2 cups cooked white rice
3/4 cup frozen corn
1/2 cup (finely chopped) green onion
1/2 large red pepper (finely chopped)
1 large garlic clove (finely diced very tiny)
1/2 habanero pepper (finely diced very tiny) (habanero peppers are little half-dollar sized orange peppers)
3 Tbs olive oil
1/4 cup red wine
Directions:
In a large skillet, warm 2 Tbs olive oil on medium heat. Add onions, red pepper, garlic, habanero pepper and corn.
Do not burn, lower heat if necessary. Meanwhile, cook rice on the side according to directions. Slice sausages into 1/4 inch slices, add to skillet. heat until sausages brown. Add rice with additional 2 Tbs olive oil simmer on low add 1/4 cup red wine deglazing bottom of pan. Salt and pepper to taste.
Serving suggestions: serve with red wine, side salad and cornbread or bread sticks.
serves two-double the measuring for four.
