April 3, 2010
The weather is perfect to have a BBQ. With that in mind, tonight’s dinner was fun to prepare. I am a fan of skirt steak and I have created, what I think, is a great marinade. While the skirt steak was marinating I was hoping to have time to relax, start the BBQ, read a book (wishful thinking!!!!). Well that did not happen.
This morning we went downtown Scottsdale and enjoyed the Farmer Market. While there we purchased a Jalapeno Jelly that we found intriguing and some fantastic real Italian Mascarpone. Well while the meat was marinating, I decide to play with the jelly and the Mascarpone. The recipe below was made in 5 minutes. We sat on our patio and enjoyed the toasts with a glass of wine, and voila the evening started very romantically, even with a six years old….
PS: Ginger if you are reading this, I got you a jar of jelly also. I know you will love it.
Tonight’s Dinner March 27, 2010
Toast with Mascarpone and Jalapeno Jelly
Marinated Flank Steak
TOAST WITH MASCARPONE AND JALAPENO JELLY
½ baguette sliced in small rounds and toasted
Rub some mascarpone in top of the bread and add a dollop of Jalapeno Jam.
Serve with a wonderful white dry wine, nicely chilled.
MARINATED FLANK STEAK
1 2 lb flank steak, trimmed of any fat
2 garlic cloves chopped
1 lemon squeezed
1 teaspoon horseradish
2 tablespoons mayonnaise
2 teaspoons mustard
Fresh chives, , rosemary, thyme, marjoram chopped ( or any freash herbes that you may have in hand)
3 tablespoon honey
3 tablespoons brown sugar
½ cup olive oil
Cut the meat into serving portions. With a fork or the spikes of a mallet poke the meat. Take a Ziploc bag and place the meat in it. In a bowl put together the rest of the ingredients to make the marinate, mix well. Add the marinate to the meat, seal the bag, lay flat on a cookie sheet and put in the refrigerator for 1 to 2 hours. The longer the meat stays in the marinate, the tender and more flavorful the meat will become. When the BBQ is ready, add the meat and cook over the low flame of the BBQ. Turn constantly until cooked to personal choice.
Butter lettuce, green leaf or Romaine lettuce with a vinaigrette made of olive oil, vinegar and salt. My rule of thumb is 1 tablespoon of vinegar, 3 tablespoons of olive oil. In a bowl, mix the vinegar with the salt until the salt is dissolved, add the olive oil and mix well. Toss in the salad and enjoy.