Grilled Ribeyes with Gorgonzola Sauce

Posted on 06/03/2012 by

Ribeyes are a good choice for grilling as many people like the marbled effect of the meat and the fat that runs through it which gives it flavor.  We are pretty much filet mignon types using Gene’s marinade but once in awhile it is fun to make a steak differently and this is a hit mainly due to the Gorgozola Sauce.

Marinade (for four 10 oz. steaks):

  • 1 cup olive oil
  • 2 tbsp. dry mustard
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. garlic, minced
  • 1 tsp. soy sauce
  • 1 tsp. lemon juice
  • 1/8 tsp. hot sauce
  • salt and pepper to taste

Combine the marinade ingredients and marinate the steaks for at least 4 hours in the refrigerator.

Gorgonzola Sauce:

  • 1/4 cup butter for sauteeing onions
  • 1/4 cup butter cut into pieces and chilled
  • 1/2 small red onion, finely chopped
  • 1-1/2 cups Madeira
  • 3 cups beef stock
  • 1 cup Gorgonzola cheese, crumbled

Saute the onions in the butter until lightly browned.  Add Madeira, bring to a boil and continue cooking until liquid is reduced by half, approximately 15-20 minutes.

Add beef stock and return to a boil.  Continue cooking until liquid is reduced by half again.  Slowly add the chilled butter pieces.  Add the cheese and mix well.  Remove from the heat and set aside.  I always make this sauce ahead of time and I do like to remove the onions before serving.

Preheat the grill 15 minutes on high.  For medium cook the steaks about 10 minutes per side; for medium rare cook the steaks about 7 minutes per side using a electric grill.  Let rest 10 minutes before serving.

Serve with the sauce and extra cheese.  A baked potato always goes well with a good steak.  Rub oil over the potato (skin on), wrap in foil and cook on high for about 1 hour, turning once.

Posted in Beef, Grill | Tagged , , , | Leave a comment

Tortilla Pizzas on the Grill

Posted on 06/02/2012 by

These are so easy to make and quite yummy for an appetizer among friends or a light lunch with a salad.  Use whatever vegetables  and seasonings you like.  Actually these are just like quesadillas and you can put anything you want on them.

  • flour tortillas to fit your stone (I use whole wheat tortillas) I have an 8″, 10″ and 16 x 14-inch
  • onion, chopped
  • red or green pepper, chopped
  • 2 tsp. canola oil
  • oregano to taste, fresh or dried
  • basil to taste, fresh or dried
  • dash or two of garlic powder or add a little fresh garlic to the onion/pepper mixture
  • I usually have some Italian turkey sausage frozen and already cooked that I will often add to my pizzas
  • tomato, peeled and seeded (I also dry them  by dabbing with scott towels)
  • mozarella, shredded to taste

Saute onion, peppers and fresh garlic (optional) until tender.

Preheat pizza stone for 30 minutes – I have pizza stones by Sur la Table with dome lids (8″)

and Emile Henry (10″).

Assemble pizza with onion mixture, herbs and spices,  (sausage – optional), fresh tomatoes and shredded cheese.

Bake until hot and cheese has melted.

Comment:  Both stones cooked the same, just about 5 minutes.  I did preheat each stone for about 30 minutes before cooking the pizzas.  Very good and light – a nice thin, crispy crust with the tortillas and not all of that heavy dough.  You can buy bigger stones for larger grills.

A well-worn 16 x 14-inch stone that I mainly use in my oven – too big for my new electric grill.  In addition to pizza homemade bread really turns out nice on this stone.

Posted in Grill, Appetizers, Pizza | Tagged , , , | Leave a comment

Kitchen Gadgets – Pizza Stones

Posted on 06/02/2012 by

Pizza is one my comfort foods and it is great to be able to make my own and not buy those high calorie pizzas at local pizza parlors.

I have 3 different pizza stones and they can be used on the grill or in the oven.  A perfect way to personalize your pizzas.

My 8″ Sur La Table stone with a lid

Delicious tortilla pizza!

10″ Emile Henry stone (they do make a larger one) I got mine from Williams Sonoma

A well-worn 16 x 14-inch pizza stone used mainly in my oven.

Posted in Kitchen Gadgets | Tagged , , , , , , | Leave a comment

Chicken with Balsamic Vinegar and Sweet Onions

Posted on 06/01/2012 by

A Weight Watcher’s recipe with three of my favorite ingredients; balsamic vinegar, onions and thyme.  Delicious together and another recipe that I have changed just a little.  After eating some Krispy Kreme Monkey Bread for breakfast yesterday I needed to be careful of what I had for dinner!

  • 3 tbsp. flour
  • salt and pepper to taste
  • 1 lb. boneless skinless chicken breasts (4 oz.) each
  • 2 tsp. olive oil
  • 1 sweet onion, thinly sliced (about 2 cups)
  • 1 cup reduced sodium chicken broth
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. thyme, fresh or 1/2 to 1 tsp. dried
  • 2 tsp. salted butter ( I do not add)

Combine flour, salt and pepper and dredge chicken in this mixture.

Heat oil in a large nonstick skillet.  Add chicken and cook depending on its thickness.  I always like to pound the chicken breasts thinner than what you buy in the grocery. This time it took about 7 minutes per side.  Remove and keep warm.

Add onion to the skillet and saute until lightly browned, about 10 minutes.  Add broth, vinegar, thyme and salt and pepper to taste.  Bring to a boil; cook, stirring often until onions are tender.

I like to add the chicken back to the skillet to reheat for a few minutes.  Remove skillet from heat and stir in butter (optional – I do not add); spoon sauce over chicken.  The butter does help thicken the sauce…

Weight Watcher’s Points Value of 5 per 1 (4 oz.) chicken breast and 1/4 cup onion sauce

Posted in Weight Watcher's, Chicken | Tagged , , , | Leave a comment

Krispy Kreme Monkey Bread (updated version)

Posted on 05/30/2012 by

I decided to repost this yummy bread from my November, 2011 recipe since I never took a picture of it,  June 1st is National Donut Day and I have had quite a few requests for this delicious breakfast treat on my blog.    Just read that Krispy Kreme turned 75 on May 24th!!!  A favorite treat for Gene as well…

Hard to believe that Kroger and Meijer no longer carry these donuts and I could only buy them at a Speedway Gas Station.   You have to get there early as they only get a couple of dozen every day.   This is Ann Arbor, voted the most popular city in Michigan, home of the University of Michigan and the best hospitals in the country and we are also one of the healthiest and greenest!  So, I guess that explains why one of the best donuts in the world does not have a store here!!!

  • 3/4 cup pecans, chopped ( I would use 1/2 cup or less)
  • 3/4 cup brown sugar (light or dark), firmly packed
  • 1 (3.5 oz.) pkg. butterscotch cook and serve pudding and pie filling (not instant)
  • 1 tsp. ground cinnamon
  • 10-15 Krispy Kreme Original Glazed Doughnuts, cut into 8 pieces each (this time I used a combination of Cinnamon Glazed and Original and I used 13 donuts)
  • 1/4 cup butter, melted

Preheat oven to 325 degrees.  Spread the pecans in the bottom of a greased, fluted tube pan; set aside.

Combine the brown sugar, dry pudding and cinnamon (I used less because I bought Cinnamon Glazed in addition to the Original).  Sprinkle  1/4 of the mixture on top of the pecans.  Layer 1/3 of the Krispy Kreme donut pieces, followed by 1/4 of the brown sugar mixture; repeat layers.   I kind of push each piece together.   Pour melted butter over all and bake for 20 minutes.  Remove from the oven and invert bread onto a plate.

The first layer…

Krispy Kreme Monkey Bread!

Posted in Breakfasts | Tagged , , , | Leave a comment

Citrus Glazed Pork Tenderloin on the Grill

Posted on 05/30/2012 by

I never get tired of cooking a pork tenderloin no matter if it is grilled, baked or even in a slow cooker.  This sauce flavors the meat very nicely with an oriental twist and is one of my favorites.  Actually, I have a lot of favorites and also a lot of pork tenderloin recipes!

  • 2 tbsp. ketchup
  • 2 tbsp. hoisin sauce
  • 1 tbsp. rice wine vinegar
  • 2 tsp. orange zest, grated
  • 1 tsp. Sambal Oelek (I like to use this hot fresh chili paste)
  • 1 tsp. sesame oil
  • 1/2 tbsp. soy sauce
  • 1-1/2 tsp. curry powder
  • 2 (1 lb.) pork tenderloins

Combine the first seven ingredients and add the tenderloins coating well.  Refrigerate for at least 3 hours and up to 8 hours.

Preheat the grill on high for 15 minutes.  Pat dry the pork tenderloin with scott towels and brush lightly with oil.  Cook 15 minutes on high with lid down and turn cooking another 15 minutes on medium.  This is the cooking time for an electric grill so adjust your cooking times based on the grill you have.

Citrus Pork Tenderloin with petite green beans (Vegetables – Green Beans) and see category Grill or Vegetables – Grilled Whole Onions.

Posted in Grill, Vegetables | Tagged , , | Leave a comment

Flower Dip Holder Made Out of Bread

Posted on 05/29/2012 by

I like to use this Dancing Daisy Flower pan from Wilton not just for cakes but as a dip holder for vegetables or crackers.   They have so many great pans that you can do a lot of things with.  See also my recipe for Appetizers – Santa Bread With Vegetable Dip.  I like to have a variety of dips such as French Herb Cheese Spread (see below), Spinach Dip, Salmon spread or buy some favorite dips.

Flower Mold:

  • 2 boxes Hot Roll Mix

The flower mold filled with dips and vegies for dipping.

I used large mint leaves for the petals surrounding the ”Daisy”. You can also use lemon or untreated rose leaves – whatever is available to you.

Combine contents of both boxes which includes yeast packets; mix well.  Stir in 2 cups hot water (120-130 degrees), 4 tbsp. soft butter and 2 eggs until dough pulls away from the bowl.  (remember this is ingredients for 2 boxes of Hot Roll Mix).

Knead the dough for 5 minutes until smooth and not very sticky; adding more flour as needed.  Cover dough with large bowl and let rest 5 minutes.

Divide dough in half; then take one half and divide again.  You only need 1-1/2 recipes of dough.  Save the rest of the dough to make rolls.  You can refrigerate this extra dough for 24 hours before using.

Grease the Dancing Daisy flower Pan and press dough into the pan trying to make it even all the way around.  Push with your fingers to even it out.

Cover and let rise in a warm place for 20 to 30 minutes; I always use my oven with the light turned on.  Remove and preheat oven to 375 degrees.

Bake for 15 to 20 minutes or until golden brown; cool.

Cut out the insides of all of the petals but not going quite through.  Press the dough insides to make it smooth.  I like to put a small bowl filled with carrots in the center, surrounded by cherry tomatoes.

French Herb Cheese Spread:

  • 2 (8 oz.) pkg. cream cheese, softened
  • 1/4 lb. butter, softened
  • 1/2 tsp. garlic powder
  • 2 tsp. Worcestershire sauce
  • 3 dashes Tabasco sauce
  • 1 tsp. dill
  • 2 tsp. chives, chopped
  • 1/2 tsp. basil
  • 1/2 tsp. thyme
  • 1/2 tsp. tarragon
  • 1/2 tsp. celery seed
  • 1/2 tsp. fines herbes (parsley, chervil, tarragon and chives)
  • 1 tsp. parsley, chopped
  • 1-1/2 tsp. lemon juice

Combine all ingredients and mix well; refrigerate overnight.  If you have fresh herbs by all means use them.  Serve at room temperature with vegetables or crackers.

Comment:  You can experiment with the herbs I have listed, adding more or less or even substituting.  Other possible herbs to use are marjoram, garden cress, sweet cicely or lemon balm.  This spread may seem a little busy but I really like all of the flavors and the way they blend together.

Posted in Appetizers, Bread, Vegetables | Tagged , , , , , | Leave a comment