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Tag Archives: beer

SOUTHERN 75

03 Friday Feb 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

beer, bourbon, celebration, football, friends, lemon juice, Super Bowl

Judging by the frequency of the commercials that advertise it during televised sporting events, beer is an extremely popular beverage to have on hand when tuning in – whether straight from the can, bottle, glass, or mixed into a cocktail.

SOUTHERN 75

southern 75

6 ounces Pale Ale

2 ounces bourbon

3/4 ounce fresh squeezed lemon juice

1/2 ounce simple syrup

Pour the beer into a chilled glass. In a cocktail shaker, combine the bourbon, lemon juice, and simple syrup with ice, and shake vigorously. Strain the bourbon mixture into the beer.

Enjoy!

Recipe adapted from Garden and Gun, December/January 2014/2015

gardenandgun.com/tag/recipes-0

CHILI and GREEN CHILE PORK POSOLE

31 Monday Aug 2015

Posted by Ceri Wilkin in Recipes, Soups and Stews

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Tags

ancho chili powder, beer, busy, convenient, easy, fish sauce, ginger, green chiles, ground beef, pork tenderloin, quick, sun dried tomato pesto, tomatillos, umami

With all the kids back to school and after school activities in full swing, I am relying on easy and convenient dinners, that can be served at any time we are home and ready to eat!!

CHILI

chili

2 tablespoons olive oil

2 pounds ground beef

1 tablespoon chili powder

1 tablespoon ancho chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 onion, finely chopped

4 cloves garlic, chopped

1-inch piece of ginger, peeled and grated

2 red chile peppers, seeded and chopped

1 tablespoon fish sauce

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

black pepper

2 tablespoons sun-dried tomato pesto

1 cup beer

2 cups beef stock

1 can (15-ounces) black beans

cilantro and crumbled queso fresco to serve

In a large skillet, heat oil over medium-high heat. Add the meat and cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Add the spices, stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce, season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.

Add the tomato paste and stir 1 minute. Add the beer, cook until evaporated, 2 to 3 minutes. Stir in the stock, simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans. Cook until heated through, 2 to 3 minutes.

Serve with toppings.

Enjoy!

Recipe adapted from Rachael Ray, April 2015

www.rachaelray.com/

GREEN CHILE PORK POSOLE

green chile pork posole

1 tablespoon olive oil

1 onion, chopped

1 cup chopped celery

4 garlic cloves, minced

1 1-pound pork tenderloin, cut into 1/2-inch cubes

5 cups chicken broth

1 (15-ounce) can hominy, drained

12 ounces fresh tomatillos, husked, rinsed, coarsely chopped

12 ounces canned, diced mild green chiles

2 teaspoons ground cumin

2 teaspoons chili powder

1/4 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot, cook until no longer pink on outside, stirring often, about 3 minutes. Add broth, hominy, tomatillos, green chiles, cumin and chili powder. Bring to a boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to a thick sauce and flavors blend, stirring occasionally, about 1 hour. Stir in cilantro. Season to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, April 2009

www.bonappetit.com/

ROSEMARY CHICKEN WITH RICE KRISPIES

25 Saturday Apr 2015

Posted by Ceri Wilkin in Chicken, Recipes

≈ 4 Comments

Tags

beer, chicken, delicious, family, friendly, garlic, kid, legs, marinade, quick, Rice Krispies, rosemary

I love the fun, savory use of Rice Krispies in this recipe, and the appeal it has to both kids and adults.

I also appreciate that it can be made in advance, I left mine in the marinade for much longer than the suggested one hour. The soaked and steeped chicken then only needed to be browned quickly in the skillet and finished off in the oven. The marinade kept it moist and flavorful, which also appealed to our whole family.

ROSEMARY CHICKEN WITH RICE KRISPIES

rosemary chicken with rice krispies

Two 12-ounce bottles of beer

1 cup coarsely chopped rosemary sprigs, plus 1/4 teaspoon chopped leaves

1/2 cup crushed garlic cloves, plus 1 clove crushed

1/2 cup apple cider vinegar

salt and pepper

8 chicken legs, skin-on

2 tablespoons olive oil

1 cup Rice Krispies cereal

1/4 cup chopped parsley

In a large bowl, combine the beer with the chopped rosemary sprigs, crushed garlic and vinegar and season with salt and pepper. Add the chicken and turn to evenly coat. Cover and let marinate in the refrigerator for 1 hour.

Heat oven to 425F. Remove the chicken form the marinade and pat dry, discard the marinade. In a large cast-iron skillet, heat the oil. Season the chicken with salt and pepper. Cook the chicken over moderately high heat until golden and crisp, 4 to 5 minutes. Transfer skillet to the oven and bake for 15 to 20 minutes, until browned and cooked through. Transfer to a platter.

Pour off all but 1/4 cup of the oil from the skillet. Add the chopped rosemary leaves, crushed garlic clove and Rice Krispies and cook over moderate heat, stirring until the cereal is golden, about 3 minutes. Stir in the parsley and season with salt and pepper.

Sprinkle the Rice Krispies mixture on the chicken and serve.

Enjoy!

Recipe adapted from Food and Wine, May 2015

www.foodandwine.com/

IRISH POTATO SOUP and COLCANNON

17 Tuesday Mar 2015

Posted by Ceri Wilkin in Recipes, Side Dishes, Soup

≈ 1 Comment

Tags

bacon, beer, blue cheese, cabbage, leeks, potatoes, St Patricks day

Although the potato, currently the worlds 4th largest food crop, is believed to have originated in South America, this starchy tuber has come to be associated with Ireland, and therefore, with St Patricks Day.

These recipes for Irish Potato Soup and Colcannon, use a very small amount of the approximately 5000 potato varieties that are available worldwide, but are very big on flavor.

IRISH POTATO SOUP

irish potato soup

4 tablespoons butter, divided

4 cups chopped yellow onion

3/4 cup sliced celery

8 potatoes, coarsely chopped

1 (12-ounce) bottle red ale

4 cups chicken broth

1/2 teaspoon salt

freshly ground black pepper to taste

3 tablespoons flour

4 cups half and half

7 ounces grated cheese (sharp white cheddar)

GARNISHES

parsley

blue cheese

cooked bacon, crumbled

Melt 2 tablespoons of butter in a large pot. Add onion and celery, cook over medium heat about 10 minutes.

Add potatoes, ale, broth, salt and pepper and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 45 minutes.

Melt remaining butter in a saucepan, whisk in flour, until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Stir in milk, whisking until thickened. Add cheese, stir until melted.

Stir cheese mixture into potato mixture until combined. Cook over very low heat 10 minutes. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon.

Enjoy!

Recipe adapted from Relish

relish.com/

COLCANNON

colcannon

1 small head of cabbage. halved, cored and coarsely chopped

1 pound boiling potatoes, peeled and cut into 1-1/2 inch pieces

2 leeks, chopped

1 cup milk

salt and freshly ground black pepper to taste

1 pinch ground nutmeg

4 tablespoons butter, melted

Put cabbage and potatoes in a 3 quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Drain and cover.

While cabbage and potatoes cook, put leeks and milk in a separate saucepan and simmer over medium-low heat until soft, about 10 minutes.

Add salt and pepper to taste and nutmeg to cabbage and potatoes, mash well. Make a well in the center and pour in butter, mix well.

Enjoy!

Recipe adapted from All Recipes, February/March 2015

allrecipes.com/

TEX-MEX CHICKEN CHILI WITH LIME

07 Saturday Feb 2015

Posted by Ceri Wilkin in Recipes, Soups and Stews

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Tags

beer, bell pepper, chicken, green chile, jalapeño, lime cream, navy beans, pimento cheese, white ale

This luscious Chili was very much enjoyed by everyone in the family – and although I did prepare the Green Chile Cheese, it didn’t make it as far as the toasts, or the kids – my husband and I scooped up every last speck! Who can resist three types of cheese blended with mayonnaise – it made for a very delicious appetizer.

TEX MEX CHICKEN CHILI WITH LIME

tex mex chili

1 tablespoon butter

2 tablespoons olive oil

1 onion, diced

1 bell pepper, seeded and diced

1 jalapeño pepper, seeded and diced

1 sweet potato, peeled and chopped

2 teaspoons ground cumin

2 teaspoons of chipotle powder

2 teaspoons salt

3 garlic cloves, minced

2 (16-ounce) cans navy beans, drained

1 (12-ounce) bottle white ale

4 cups cooked chicken, diced

4 cups chicken broth

Toppings: Lime Cream, fresh cilantro, green chile cheese toast

Melt butter with oil in a Dutch oven over medium heat. Add onion bell pepper, jalapeño, sweet potato, cumin, chipotle powder and salt, and sauté 8 minutes or until translucent. Add garlic, and cook 30 seconds.

Stir in beans and beer, and cook for 5 minutes or until liquid is reduced by half. Add chicken and broth, bring to a boil over high heat. Reduce heat to medium-low and simmer 30 minutes until thickened. Serve with desired toppings.

LIME CREAM

Combine 1 cup sour cream and zest and juice of 1 lime. Season with salt to taste.

GREEN CHILE CHEESE TOAST

Stir together 1 cup shredded pepper jack cheese, 1 cup white cheddar cheese, 3/4 cup mayonnaise, 1/2 cup freshly grated parmesan cheese, 1 (4.5-ounce) can diced green chiles, and 1 tablespoon ranch dressing mix. Spread on toasted french bread slices. Broil 5 inches from heat until bubbly.

Enjoy!

Recipe adapted from Southern Living, October 2013

www.southernliving.com/

THE HUGO

21 Friday Nov 2014

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

beer, bitters, ginger, lime, liqueur, rum

Great for a crowd, and a delightfully lovely way to repel the cold.

THE HUGO

the hugo

2 cups dark rum

1 cup fresh lime juice (about 8 limes)

1/4 cup ginger liqueur

1/4 cup ginger syrup

8 dashes of bitters

ginger beer or club soda, chilled

garnish: lime slices

Combine the rum, lime juice, ginger liqueur, ginger syrup and bitters in a pitcher, stir. Pour mixture into rocks glasses filled with ice, top with ginger beer.

Enjoy!

Recipe adapted from Southern Living, March 2013

www.southernliving.com/food

RIGATONI WITH MEATY MUSHROOM BOLOGNESE

05 Sunday Oct 2014

Posted by Ceri Wilkin in main, Pasta, Recipes

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Tags

beef, beer, brothers visit, carrot, family, mushroom, parmesan, rigatoni, tomatoes, zucchini

Our visitors were due to arrive on Friday, right before lunch, and of course I had the entire afternoon and evening planned out. Unfortunately, a disgruntled employee set a fire, that crippled the Chicago Air Control System, resulting in flights being disrupted Nationwide! So my brother and his family were terribly delayed – flying on the red-eye from Las Vegas to Atlanta, to New Orleans, back to Atlanta and finally up to Northwest Arkansas. It was past 11pm when they arrived in our little part of the world, and I was exhausted just hearing about their long day of travel. So my busy plans were put on hold, and instead, we had a glass of wine on the back porch and headed to bed. I had planned rather more of an elaborate meal for their first night in town, but as they had eaten dinner in one of the numerous airports they had visited, I ended up throwing together a quick pasta dish for our family – and saving the feast for another, less tiresome night.

RIGATONI WITH MEATY MUSHROOM BOLOGNESE

meaty mushroom rigatoni

6 ounces uncooked rigatoni

1 tablespoon olive oil

1 pound ground beef

2 carrots, scrubbed and cut into small dice

1 red onion, chopped

1 (8-ounce) package of mushrooms, sliced

1 zucchini, cut into small dice

salt and freshly ground black pepper to taste

8 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes, undrained

3 tablespoons tomato paste

1 bottle amber beer

1/2 teaspoon crushed red pepper

1 ounce parmesan cheese, grated (I always add more)

Cook pasta according to package directions, drain and keep warm.

Heat a large skillet over medium-high heat. Add olive oil, swirl to coat. Add beef, cook 2 minutes or until browned, stirring to crumble. Add carrot, onion and mushrooms, saute 5 minutes or just until tender. Stir in zucchini, salt and pepper and garlic, cook 4 to 6 minutes or until vegetables are tender, stirring occasionally.

Add tomatoes, tomato paste, beer and crushed red pepper to pan, bring to a boil. Reduce heat to medium low, cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, season as desired with salt and pepper. Divide pasta among bowls, top each serving with sauce and sprinkle with parmesan cheese.

Enjoy!

Recipe adapted from Cooking Light, December 2013

GINGER BEER

26 Friday Sep 2014

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

beer, bikes blues and BBQ, dark, Fall, ginger, juice, rum

This weekend, our town happens to host one of the largest bike festivals in the nation – infusing every nook and cranny with a rumbling energy. Bikes Blues and Barbecue just seems to call for beer – and this Ginger Beer cocktail is what we are sipping tonight in appreciation of all the people involved in the event – whether a band member, participant, volunteer, restaurant or organizer.

GINGER BEER

ginger beer

2 teaspoons ginger juice

2 (12 ounce) bottles of amber beer, chilled

4 cups ginger beer, chilled

1/2 cup dark rum

Stir together ginger juice, beer, ginger beer and rum. Pour mixture into pilsner glasses and garnish each with a cherry.

Enjoy!

Recipe adapted from Southern Living, October 2012

BEER BRAISED PORK BELLY

06 Thursday Feb 2014

Posted by Ceri Wilkin in Uncategorized

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Tags

beer, braised, pork belly

We recently hosted a dinner party, with fabulous friends
It was wonderful sitting around the table, the glow of the fire in the background, and great conversation in the foreground, enjoying the great company and the amazing French wines that one of our guests had personally carried back from France, aged to perfection, and was generous enough to share with us.

We paired the wines, that were so incredible, I couldn’t even believe we were drinking them, with Beer Braised Pork Belly, hay smoked chicken thighs with truffled new potatoes, and a breakfast themed “muse from the chef” – tiny sausage pattie and a dollop of grits topped off with a quails egg, finishing off the meal with homemade white peppercorn ice cream.
It was truly a night to remember, and savor.

BEER BRAISED PORK BELLY

3 pounds of pork belly
1 tablespoons crushed red chile flakes
salt and freshly ground black pepper
1/4 cup plus 2 tablespoons olive oil, divided use
16 ounces of beer
3 cups chicken stock
1/2 cup sherry vinegar
3 tablespoons maple syrup
2 pickled sweet cherry peppers, seeded
2 pears, thinly sliced
2 cups baby arugula

Rub pork with chile flakes, salt and pepper on a baking sheet, chill for 2 hours.
Heat oven to 325F. Heat 1/4 cup oil in a roasting pan over medium-high heat. Pat pork dry with paper towels, cook until browned, 10 to 12 minutes. Add beer, cook until reduced by half, 4 to 5 minutes. Add stock, boil.
Place in oven and bake, covered, until pork is tender, 1 1/2 to 2 hours. Place under broiler to crisp the skin. Let pork cool, slice.
Puree 1/2 cup pan drippings, with the sherry vinegar, maple syrup and peppers, in a blender. Season to taste with salt and pepper.
Heat 2 tablespoons of oil in a skillet over medium-high heat, cook pears until golden, 4 to 6 minutes. Transfer pears to plates topped with arugula.
Add vinegar mixture to pan, cook until sauce is thick, 2 to 3 minutes, drizzle over the pear-arugula mixture, top with sliced pork.
Enjoy!

Recipe adapted from Saveur
www.saveur.com/recipes‎

BEEF AND BLACK BEAN CHILI and BEEF CHEEKS STEW WITH CARIBBEAN SPICES and FLEMISH BEEF STEW and MARINATED FLANK STEAK and STEAK PITAS and VAMPIRE STEAK

07 Thursday Nov 2013

Posted by Ceri Wilkin in Caribbean

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Tags

beef, beer, black bean, cheeks, chili, flank, flemish, garlic, ground, marinated, meatballs, pita, spices, steak, stew, Swedish, vampire

Although a hearty steak has become our oldest childs meal of choice, I don’t often serve beef for dinner.
However, whether for friends, a dinner party, overnight guests, family, at home or while on vacation, beef seems to have been a frequent feature at our table lately. My husband even served marrow bone with crusty bread at a recent dinner party.
I also, have experimented with cuts of the cow I have never tried before, as well as followed more familiar recipes.

BEEF AND BLACK BEAN CHILI

1 pound of ground beef
1 onion, chopped
1 orange bell pepper, chopped
3 cloves garlic, minced
1 15 ounce can of black beans, rinsed and drained
1 28 ounce can of diced tomatoes
3/4 cup beef broth
2 tablespoons unsweetened cocoa powder
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoons smoked paprika
green onions and grated cheddar cheese to garnish

In a large skillet, cook ground beef, onion, pepper and garlic over medium heat until browned.
Drain fat. Transfer meat mixture to a slow cooker. Add beans, tomatoes, broth, cocoa powder, chili powder, cumin and paprika.
Cover and cook on high heat setting for 4 to 5 hours.
Garnish with green onions and cheese as desired
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012
www.bhg.com/recipes/‎

BEEF CHEEKS STEW WITH CARIBBEAN SPICES

2 1/2 pounds beef cheeks, trimmed and cut into 1 inch cubes
4 tablespoons cider vinegar
6 garlic cloves (2 chopped and 4 whole)
pinch nutmeg
3 tablespoons olive oil
2 teaspoons brown sugar
2 tablespoons cassareep (or substitute 1 tablespoon molasses, 1/2 teaspoon vinegar, juice of 1 lime)
2 sprigs parsley
3 scallions, finely chopped
1 onion, finely chopped
1 shallot, finely chopped
1 2-inch piece of ginger, finely diced
3 sprigs of fresh thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
3 cups beef stock
4 bay leaves

Marinate meat for 8 hours or overnight in cider vinegar, 1 chopped garlic clove, nutmeg and 2 tablespoons of oil.
Heat pan over high heat. Add remaining oil and brown sugar. When sugar caramelizes, after about 3 minutes, add the beef and the cassareep. Cook meat, turning occasionally, until browned on all sides, 5 to 7 minutes.
Add parsley, scallions, onions, shallots and remaining garlic. Saute until onions begin to brown, 5 to 10 minutes, then add ginger, thyme, cloves, allspice, salt and pepper.
Continue cooking for another 10 minutes, then add enough stock to cover the meat. Add bay leaves and lower the heat and simmer for 40 minutes.
Remove herb sprigs and bay leaves before serving.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2012
online.wsj.com/public/page/magazine-food.html‎

FLEMISH BEEF STEW

4 tablespoons unsalted butter
3 pounds flank steak, cut into cubes
salt and freshly ground black pepper
3 cups diced onions
1/2 cup flour
Three 12-ounce cans of beer
1/2 teaspoon dried thyme
2 bay leaves
chopped parsley, for garnish

In a heavy pot or enameled casserole dish, melt the butter. Season the beef with salt and pepper and add it to the dish (add in batches if needed).
Cook over moderate heat until lightly browned. Transfer meat to a bowl. Add the onions to the casserole dish, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring until the beef is tender, 2 hours.
Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

MARINATED FLANK STEAK

6 green onions, thinly sliced
1 garlic clove, chopped
1/3 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon toasted sesame oil
1 2 pound flank steak
salt

Combine greeen onions, garlic, soy sauce, lime juice, olive oil, brown sugar, hot pepper sauce and toasted sesame oil, in a large resealable plastic bag and mix well. Add steak, seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.
Heat grill to high. Remove steak from bag, season both sides lightly with salt. Grill steak until well browned, about 6 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain.
Enjoy!

Recipe adapted from Bon Appetit, June 2012

www.bonappetit.com/recipes‎

STEAK PITAS

1/4 cup Greek yogurt
2 tablespoon mayonnaise
2 tablespoons prepared horseradish, drained
1 clove garlic, finely chopped
2 onions, cut into 1/8 inch thick slices
salt and pepper
1 1/2 pounds of filet mignon, cut crosswise into 4 even pieces
4 plain pitas
handful of spinach leaves

Heat a grill to medium.
In a small bowl, mix together the yogurt, mayonnaise, horseradish and garlic.
Lightly brush the onions with olive oil, place them on the grill. Season with salt and pepper, cover the grill and cook, carefully turning once, until softened and lightly charred, about 5 minutes, transfer to a bowl.
Pat the beef dry and brush with olive oil. Season with salt and pepper. Grill for about 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes before thinly slicing crosswise.
Grill the pitas, turning once, until just warmed through but not crisp, about 1 minute.
Slice the pitas in half, spread the insides with 2 generous teaspoons of horseradish sauce, then stuff with the spinach, sliced meat and grilled onions. Finish with a dollop of the remainig sauce and serve immediately.
Enjoy!

Recipe adapted from Rachael Ray Magazine, June 2011
www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search‎

SWEDISH MEATBALLS

MEATBALLS
3 pounds ground beef
1 onion, diced
2 eggs, lightly beaten
1 cup bread crumbs
1/2 cup parsley, chopped
salt and pepper to taste
GRAVY
4 tablespoons flour
2 (10.5 ounce) cans beef consommé
1 tablespoons Worcestershire sauce
2 cups milk
salt and pepper to taste

Place a large nonstick frying pan on medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixutre into 1 inch meatballs. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined. Cook 3 to 4 minutes or just until flour turns light golden brown. Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly. Cook 5 to 6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices, gently toss to coat meatballs. Lower heat to medium and simmer uncovered for 10 to 15 minutes or just until meatballs are cooked through.
Enjoy!

Recipe adapted from The Dining Guide, June 2013
www.nwaonline.com/dining/‎

VAMPIRE STEAK

4 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons smoked paprika
2 teaspoons chopped fresh tarragon
1 (1 1/2 pound) flank steak, trimmed
salt and freshly ground black pepper to taste

Combine garlic, lemon juice, smoked paprika and tarragon. Score a diamond pattern on both sides of steak, rub juice mixture evenly over both sides.
Cover, refrigerate for an hour.
Heat grill to high heat.
Sprinkle both sides of steak evenly with salt and pepper. Place steak on grill rack coated with cooking spray, grill 6 minues on each side or until desired degree of doneness. Remove steak from grill, let stand 5 minutes. Cut steak across grain into slices.
Enjoy!

Recipe adapted from Cooking Light, July 2012
www.cookinglight.com/food/recipe-finder/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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