It’s a balmy 31 degrees, get out the grill!

Lordy! After last week at windchills of 5 below, we are finally warming up a little. It was in the 30’s which means it is officially warm enough to grill and it was “bowling night” which in Frank-speak means we would be bowling if Margie and Jess were not so bad at it! On bowling night, my ex-bowling partners and Tom and I usually cook each other dinner and our kids run around crazily for hours ad-nauseum. It’s all good, we all get fed, and this time it was girls vs. guys Euchre. The guys got really cocky as they were getting all the cards, but Jess and I came back strong the last game. The quote of the evening was from Jess: “Ha! Now no one had to go home with a BLEEP!” Jess made an awesome dessert, (Stay tuned for her guest blog on Kahlua Pie) but the star of the evening was the meat on the grill. Porterhouse was on sale for $5.99 a pound. Enough said. I also made our favorite marinated chicken, Brabant potatoes and some sauteed green beans to go with. It was delish! Make sure you marinate the chicken at least 3 hours before you grill, kids love this chicken. I hope you and your family do too!

porterhouse steaks
Porterhouse steaks were on sale for 5.99/lb!
BBQ chicken and steak
I must like you, 'cause I'm feeding you steak!

Margie’s steak and marinated chicken

For the chicken:

2 pounds of boneless chicken (I like a mixture of thighs and breast meat), pounded out until they are 1/2 in thick
3/4 cup canola oil
1/2 cup balsamic vinegar
4 garlic cloves, crushed
1 tsp dried rosemary, ground between your hands or 2 T fresh Rosemary, chopped
2 T honey
1 tsp black pepper
1/2 tsp ground nutmeg
1 tsp salt

Combine all ingredients but the chicken in a large bowl and mix them well. Put the chicken in and marinate at least 3 hours and as long as 12 hours. Take out of the marinade and put the chicken directly on the hot grill. Cook for 5-7 minutes per side until the chicken is done. Let rest, slice and serve. You will love it!

For the steaks:

Your choice of steak, I like porterhouse and rib-eye
Montreal Steak seasoning
4 T olive oil
2 T chopped fresh Italian Parsley
2 T chopped fresh basil
2 garlic cloves
1 tsp black pepper

Sprinkle both sides of the steak with Grill seasoning, place the steaks on the hot grill, and grill 3-6 minutes per side depending on how you like them done. We like these medium rare. While the steaks are cooking, put the rest of the ingredients in a 9×13 dish and mix. Pull the steaks right off the grill and into the prepared dish. Turn once and let rest 3 minutes to let the juices distribute. Slice the steaks and serve. So good!

meat grilling

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