June 03, 2007
Even unheated, rare grilled steak and grilled veggies with charred edges were great eating on the other side of town, particularly when washed down with a luscious ripe peach.
So back to the grill again, this weekend. Saturday night we had turkey steaks. I would have bought chicken breasts, but who has time to pound them down to the right thinness for grilling? [Insert joke here.] The turkey was cheaper, and it was easier to freeze the extras for next weekend. A little Asian-style marinade, rice, and a salad—and dinner was done. I boiled the marinade to use again as a sauce; I'm thrifty that way.
Tonight I continued with the kabobs, but I got a thinner type of steak, rather than the Top Sirloin my local market uses on its pre-assembled kabobs (the husband likes his meat well-done, which doesn't really happen when the meat chunks are the size of small aircraft). The unit price was acceptable-but-not-great; however, I figured being able to freeze the last few small steaks meant I'd get at least three meals/six servings out of that package. Not bad.
This was beef loin tri-tip, and thin enough that I knew I could cut it into tiny chunks, so the first few kabobs to make it onto the grill would definitely be well-done, in accordance with husbandly preferences. I used Spanish onions, instead of the red onions the market employed last weekend, and in addition to green bell pepper I added some red bell pepper. I also threw in some mushrooms. The last few skewers were only peppers/mushrooms, and spent much less time over the fire than the meat/onion kabobs had.
Most of all, I decided that all these flavors would probably be just fine on their own, and I forewent a marinade—just threw the suckers over the fire. We ate them with small amounts of salt and pepper, and a butter lettuce salad with cherry tomatoes on the side. We drank Trader Joe's blueberry soda; it was truly a royal meal. And not a bad belated anniversary celebration, considering we were able to fit it into our budget constraints and our respective diets.
Next, week, though, the plot thickens: we're going to add pineapple, and go Polynesian. (But, no: no wooden skewers. I'm not going to soak those suckers for 30 minutes before dinner. Metal is fine for us. I might get kabob baskets for the veggies, though, depending on what the casualty rates are there-among.)
But for Polynesian, I'll definitely want to marinade the kabobs. Suggestions?
And, of course, I will create a dessert using grilled peaches at some point this summer. After all, grilled desserts are the Final Frontier on my balcony.
Posted by: Attila Girl at
11:09 PM
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