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The Midlife Second Wife ™

~ The Real and True Adventures of Remarriage at Life's Midpoint

The Midlife Second Wife ™

Tag Archives: Grilling

Marinated Flank Steak

17 Thursday Nov 2011

Posted by themidlifesecondwife in Food for Thought

≈ 2 Comments

Tags

Cooking, Food, Grilling, recipes, Steak Marinades

Mise en place for this recipe

Be honest. Are you growing just a bit weary of the holiday recipes that are flooding your inbox? Are you tired of seeing glossy, garnished turkeys gleaming out at you from the covers of the food magazines in the grocery check-out line? Or is your Thanksgiving menu all set, but you’re at a loss for what to cook tomorrow night?

I thought so.

Grilling season might be over in many parts of the U.S., but for those of us who like some char with our meat, there’s no time like the present.

This recipe is so easy that I almost hesitate to share it, lest you think I’m coasting. It yields such a delicious meal, however, that it seems a shame to keep it from you. You can serve this with any number of sides; I like to kick it old-school, with baked potatoes and a salad or green vegetable. My thanks to an old friend, Anne Morse of Hudson, Ohio, for giving me this recipe back in the 1970s.

For great tips on grilling the perfect flank steak, I’ve included a link. And meat should be at room temperature before throwing it on the flames, so remember to take your marinated steak out of the refrigerator at least an hour before you’re ready to grill.

Enjoy!

Marinade for Flank Steak

—From the kitchen of Anne Morse

One-half cup soy sauce
One-half cup sesame oil
3 tablespoons red wine vinegar
Freshly-ground pepper
2 medium cloves garlic, crushed

Mix together the first four ingredients. Add the garlic. Pour over flank steak and marinate for 24 hours, turning occasionally.

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Greek Grilled Chicken

21 Wednesday Sep 2011

Posted by themidlifesecondwife in Food for Thought

≈ 1 Comment

Tags

chicken, Cooking, farmers' markets, Food, Grilling, Marinades, pasture-raised, recipes

This is an easy, delicious, and healthy way to prepare grilled chicken. Although the components are few and simple, I believe using the best quality ingredients that I can find and afford really makes a difference in the outcome of everything that I cook. In this case, that means locally-sourced, pasture-raised chicken (we bought ours from Ault’s Family Farm at the South of the James Farmers Market in Richmond); extra-virgin olive oil; organic lemons; and Penzeys dried herbs and spices. I serve this dish with rice pilaf and a green vegetable or salad. Please note that this recipe was adapted from the Thyroid Cancer Survivors’ Association Low-Iodine Cookbook. The original recipe does NOT include salt of any kind.

Serves 4

4 pounds skinless chicken thighs, legs, breasts, or a combination thereof
Table salt
4 Tablespoons extra-virgin olive oil
4 Tablespoons freshly squeezed lemon juice
1 whole lemon, sliced
4 cloves garlic, minced
3-4 teaspoons dried oregano
1 teaspoon Kosher salt

Wash the chicken by soaking it for a few minutes in a large pot of cold, salted water. Drain, rinse with cold water, and pat dry with paper towels.

Combine extra-virgin olive oil, lemon juice, garlic, oregano, and Kosher salt in a medium-sized bowl and whisk until combined. Add lemon slices.

Place chicken in a sealable plastic bag. Add the marinade to thoroughly coat chicken, then place the sealed bag in a bowl or pan to catch any possible leakage. Marinate, refrigerated, for at least four hours or, preferably, overnight. If necessary, turn the bag over once or twice while marinating.

If using chicken breasts that have not been boned, place them on a medium-hot grill first, before adding the other pieces. After about four minutes on each side, add the other chicken pieces. From that point on, grill for six to ten minutes per side, until browned and cooked through—chicken is no longer pink and the juices run clear. Boneless breasts of chicken might take slightly less time than bone-in.

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The Grill Next Door

07 Wednesday Sep 2011

Posted by themidlifesecondwife in Food for Thought

≈ 3 Comments

Tags

Cooking, Fish, Food, Grilling, Marinades, recipes

The nifty Weber Genesis

Those who do not own a grill, either charcoal or gas, might relate to this. You are walking out your front door around suppertime, minding your own business, only to be stopped in your tracks, seduced by the aroma of meat-on-the-fire. Invariably, said meat has been doused with some delectable concoction. It is wafting your way from the general vicinity of the neighbor down the street. Hunger and envy ensue.

Read the full story, which includes a recipe for Teriyaki Marinade …

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