Tuesday, May 19, 2009

It's Grill Time!

Although I am not making tonight's brats that way, we did grill our ribeyes yesterday! I am delighted with the warmer weather and the sunshine! Last night, we made ribeye steaks with hot pepper-chive butter, baked potatoes, corn on the cob (first of the season) and a romaine salad with oil & vinegar. Fabulous! J liked dinner so much that she is willingly ceding all her cooking nights this week to me. I also did some chocolate banana wontons, which would have been much better had I remembered to spritz them with water before baking, but turned out to be pretty tasty anyway. The recipe can be found here:
Right now, I've got beans simmering for a Brats & Beans Casserole. I'll put a salad and some rolls with it and call it supper.

For the hotcha steaks, which were among the best I've had in a very long time:
Rub each ribeye with 1 tbsp. Cholula sauce (or whatever kind of hot sauce you've got on hand) & some salt. Let rest an hour or so. Grill to your preferred doneness. For each steak, mix up about a tablespoon of butter with about half a tablespoon of hot sauce and a goodly amount of chopped chives. Drop on the hot steaks and slather around. Heaven!

For the oil & vinegar:
Smash up a couple cloves of garlic. Pound into a paste with maybe a quarter teaspoon of salt. Toss in an overflowing teaspoon of balsamic vinegar and a generous tablespoon plus teaspoon of red wine vinegar and a couple tablespoons of good olive oil. Dress your favorite greens with this.

If you wanna get bratty, slice an onion very thin and saute it in olive oil in a Dutch oven. Then, add a pound of brats (I used beer brats) that have been cut into fat slices. Throw in a 28 oz. can of Bush's original baked beans and an 11 oz. can of Campbell's pork & beans (or about 40 oz. of whatever baked beans you love most) and bring it to a boil. Scatter half a cup of dry bread crumbs over the top and bake it in a preheated 400 degree oven for 30-45 minutes. By the way, I bet my wife would throw in some extra molasses or brown sugar. If you have a sweet tooth like hers, by all means do that!

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