I took the grilling when Mother Nature decides it will rain each day "challenge" & won!

CHOW.com

Our summer weather so far in the Midwest has been, shall we say, Interesting!  A week hasn't gone by without severe weather threats, tornado watches or warnings, torrential rains and flooding. You get the idea.  The date I choose to have the family over to celebrate a birthday recently was one of these days, leaving me to figure out how I could cook and serve 14 sirloin steaks, bratwursts and hot dogs on a moments notice.  My picnic idea was literally washed away.  I became resourceful and we picnicked indoors. 

 I learned how to bake , not broil, grill or pan cook my steaks 101.  Hot dogs and brats were cooked stove top while the oven preheated.  Here's how it went down and actually, the steaks were good!  My blue cheese compound butter recipe (thank you carlahall of thechew on ABC) saved the day with tons of flavor and kept my omahasteaks from drying out.  This recipe is below. 

Use shallow pans lined with foil and lightly sprayed with non stick baking spray.  Thanks to samsclub, I always keep a supply of foil cooking pans in my homes for easy cooking and cleanup when entertaining.  Preheat your oven to 400 degrees.  Spread blue cheese butter generously on top and bottom of your steaks.  Lay in pans and cook for 20 minutes at 400 degrees.  

Reduce the temps in the oven to 300 degrees and cook for 50 minutes, turning the steaks over halfway through.  The internal temp of the meat should reach 115 degrees.  (Check out weber for the 6492 Instant Read Thermometer.  Sells for $9.99 on Amazon.  It has a great digital display that reads the temperature quickly and automatically shuts off after 15 minutes. )

Take steaks out of the oven and let them rest, covered with foil, for 20 minutes.  Serve and enjoy.

**Blue cheese compound butter to make ahead of time and keep in fridge.  This can be frozen. 

Place 1 lb. softened butter into a bowl.  Gently mix in 1 1/2 ounces room temp blue cheese,  2 tablespoons chopped chives and salt and pepper to taste.   Spoon onto plastic wrap and roll into a log, twisting ends.  Refrigerate at least 30 minutes, slice and enjoy.

Also flavors up corn on the cob, baked potatoes, and green beans.  

So easy and kicks up the flavor to a whole new level.  

Have you made compound butter?

Happy Tuesday and I'm glad you stopped in!

Grilled Fruit for Grill Tuesday

Grilled Peach with Rosemary Honey

Grilling isn't meant for just meats and vegetables.  Grilled fruit is a great after dinner treat, cost friendly and it may get your non fruit family members to change their minds about coming to the other side.  Of course it doesn't hurt when you are offering vanilla ice cream with it.  I DVR The Chew on ABC every day to see what hosts, Carla Hall, Mario Batali, Michael Symon, Clinton Kelly and Daphne Oz are cooking up. Loved a recipe I saw on the show recently I wanted to share with you:

Carla Hall's Grilled Peach with Rosemary Honey

Ingredients for 5 Servings:

5 peaches (halved)
Olive Oil (for drizzling)
1 pint of your favorite vanilla ice cream
1 cup honey
1 sprig rosemary

Heat your grill /grill pan over high heat.
In a small sauce pan, add honey and simmer for 2-3 minutes.
Lightly drizzle peach halve with olive oil.  Place them cut side down on a well oiled, high heat grill/grill pan and grill them for 3-4 minutes.
Flip the peaches and brush on warmed honey with rosemary sprig.  
Remove once peaches are warm and have distinct grill marks.
Top with a scoop of vanilla ice cream and an extra drizzle of honey...deliciousness! 

Enjoy the day & Happy Grilling!

 LakehouseLyn

Spices Take Bland to Grand

My daughter and I recently had the pleasure of meeting Carla Hall from ABC show The Chew, promoting her new book Carla's Comfort Foods.  She was as sweet and sincere as she appears on television. Though there was a lengthy line to meet her and have books signed, she took the time to have a picture taken with each and every person and never made us feel rushed. 

Carla finds inspiration in her cooking from traveling around the world and has found ways to entice your foods with spices.  An International Spice Chart is included in the book with spices from all corners of the world.  Spices can kick up any dish a notch and many are shy to try.  Pick up a copy of the book and enjoy the following recipe from Carla (page 147):

Poppy-Seed Pork Tenderloin with Fresh Herb Crust

1 tablespoon canola oil

1 teaspoon sweet paprika

1 teaspoon poppy seeds

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground white pepper

1 whole (12-14 ounce) pork tenderloin

1/4 cup finely chopped fresh dill leaves

1/4 cup finely chopped fresh flat-leaf parsley leaves

Preheat oven to 425.  Meanwhile combine the oil, paprika, poppy seeds, cinnamon, salt, and white pepper in a small bowl.  Rub this all over the pork and let it stand on a rimmed baking sheet at room temperature until the oven is ready. Roast the pork using a meat thermometer until it registers 135 (for medium) for about 15 minutes. Cook few minutes longer if you prefer well done.  

While the pork is roasting, tear a sheet of parchment paper the length of the tenderloin.  Sprinkle the dill and parsley in an even layer on the paper.  Roll the cooked pork in its pan juices, then transfer it to the fresh herbs and roll it in the herbs to coat evenly.  Let the pork stand for 5 minutes, then slice at an angle and serve.