I like Sandra Lee, she has made an empire on a simple concept for busy people all over the world. She inspires me by not making everything by scratch and when it comes to cooking contest it’s tricky call. I research to see what has won in previous years and if they cheated by using a pre-made crust or one from scratch. Sometimes contest look for simplicity and sometimes they want to see you put your heart in it.
Most of you know we usually do a steak night on Sunday’s to end our weekend. This past weekend I asked my hubby to give up his usual seasoning combo and try a recipe from Sandra Lee. His first response “but it can’t be as good as mine”, yes my love I know, but we need variety in our life. Then he says “well I don’t measure so I don’t know how to follow the recipe”. Oh come on, now you’re throwing a pity party! While he didn’t use measuring spoons and I watch over like a hawk it all came together nicely just like it did on the show. I was worried when I saw mustard in the recipe, but it wasn’t as tangy as I thought it would be. It turned out pretty tasty even if it wasn’t our usual blend, when the hubby admits it as well then it has to be good. The potatoes were really good and different, they came together quickly and I look forward to making them again. As for the wine we paired it with Parcel 41, which is a merlot from Napa Valley. The wine went really well with the meal, but was a little drier then what I like on it’s own.
Tart and Tangy Rib-Eye Steaks
1/4 cup whole-grain mustard
1/4 cup steak sauce
1 tablespoon crushed garlic
1 tablespoon dried parsley
4 rib-eye steaks, approximately 1 1/2 to 2 pounds total
2 tablespoons steak seasoning
Preheat grill to medium-high heat
In a large resealable plastic bag combine mustard, steak sauce, garlic, and parsley. Massage the bag to combine the ingredients.
Place steak into bag with the marinade and massage bag to coat steaks. Allow to marinate for a least 30 minutes or as long as overnight, refrigerated.
Remove steaks from bag and sprinkle both sides with the steak seasoning.
Place on a well oiled grill and cook 4 minutes per side for medium-rare.
Barbeue Roasted Potatoes with Sour Cream Bacon Sauce
Ingredients For Potatoes:
3 tablespoons olive oil
2 tablespoons barbeque seasoning (recommended: Grill Mates)
1 tablespoon crushed garlic
2 teaspoons lemon juice
1 1/2 pounds baby white potatoes, quartered
1 cup sour cream
2 tablespoons crumbled bacon
1 tablespoon Worcestershire sauce
1 tablespoon dried chives
1 teaspoon hot sauce
Preheat grill to medium heat.
In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat.
Place potatoes in an aluminum foil pouch and seal.
Place on the grill or in a preheated 400 degree F oven for 20 to 25 minutes until potatoes are tender.
Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.
There’s another post to come this week, but bare with me next week because this weekend we’re headed to the Grand Canyon and I’ll have lots to talk about and lots of pictures to upload since I got a new camera in over the past weekend. More details to come…