Mother/Daughter Grilling Lessons By Edan Goode

I know it’s very stereotypical but my husband has always done the grilling. I was fine with that. I am comfortable with the only open flame I encounter being in a little, contained ring on my stove with a pot of something wonderful on top of it. But a grill? That’s big, wild, open flame that feels so…dangerous and primal. Which, of course, is exactly what men like my husband like about it. Man conquer fire good! Grrrr!

Recently, my husband was out of town and the kids and I had a hankering for grilled burgers…and chicken…and steak. I don’t know what carnivorous need came over us but it had to be fulfilled, and on the grill! I stood there, staring at the bag of charcoal and the grill with utter intimidation. My teenage daughter looked at it as a challenge. Fearlessly, she read the directions and made fire happen. When the goals were grey, only then, was I willing to participate, grilling the first of several meals we made that week, reveling in the flavor and victory.

Motivated by the ability to grill (I did learn how to do it too by the end of the week), I am now all about grilling, doing research and gathering recipes. The “Beef. It’s What for Dinner” folks, the National Cattlemen’s Beef Association came to my rescue, when I contacted them asking for helpful hints and a recipe for summer grilling. Scroll below the recipe for a really helpful video about beef buying tips.

CITRUS-MARINATED BEEF & FRUIT KABOBS

Citrus Marinated Beef and Fruit Kabobs. Photo and recipe courtesy of “Courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com”

Citrus Marinated Beef and Fruit Kabobs. Photo and recipe courtesy of “Courtesy of The Beef Checkoff http://www.BeefItsWhatsForDinner.com”

Serves 4

Cubes of Top Sirloin are marinated for flavor in a mixture of orange peel, cilantro and smoked paprika. They are then grilled alongside skewers of watermelon, peaches, and mango.

INGREDIENTS

  1. 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  2. 1 medium orange
  3. 1/4 cup chopped fresh cilantro
  4. 1 tablespoon smoked paprika
  5. 1/4 teaspoon ground red pepper (optional)
  6. 4 cups cubed mango, watermelon, peaches and/or plums
  7. Salt

INSTRUCTIONS

  1. Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Cut beef Steak into 1-1/4-inch pieces. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely.Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
  2. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef onto four skewers.  Thread fruit onto remaining four separate skewers.
  3. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
  4. Serve beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.

Go-To Meals, Part 1 By Edan Goode

When I’m able to be really organized, I plan a week’s worth of meals on Sunday, shopping for ingredients, defrosting in stages, etc. It’s a beautiful thing and I’m very proud of having my act so together. That scenario doesn’t happen very often.

At best, I scan the fridge, freezer and kitchen cabinets in the morning and come up with a plan for that night. Even then, I still feel pretty good about myself for knowing what I’m going to make that night.

Now, the reality is more like this: no Sunday planning, no time for a quick plan in the morning and suddenly it’s 4:00 and the kids walk in the door asking what’s for dinner. “Um, I haven’t decided yet” is my usual response. I hate that. It takes an already busy, stressful day and tops it off with even more stress. I scramble to come up with something (often the scrambling of eggs ends up being involved, ironically) but it’s haphazard and a tense situation.

What I need to do is come up with a list of Go-To meals (as opposed to To-Go meals!) that I can keep the ingredients on hand for and assemble quickly when need be. In the next few blogs, I’m going to share with you what I’m coming up with in hopes that some of the recipes might help you too. I know I’m not the only one with this problem. I invite you, dear readers, to share your recipes with me as well. I’d love to share them in this blog space so we can help each other out.

Here’s my first recipe, a beef ragu sauce that can be made in the crockpot (which, yes, requires planning from the morning but then it

Beef Stew Ragu doing the hard work for me, in the crock pot. Steamy goodness!

Beef Stew Ragu doing the hard work for me, in the crock pot. Steamy goodness!

comes together quickly at dinnertime) or it can be made using a pressure cooker in about 20 minutes. Please share your recipes in the Leave A Reply area below. Thanks!

Edan’s Go-To Beef Ragu Sauce                           


Note: This can be served over pasta, polenta or mashed potatoes

1 large carrot, diced finely

1 medium onion, chopped finely

Go-To Beef Ragu

Go-To Beef Ragu

2 cloves garlic, minced

1 can tomato paste

2 14.5-ounce cans tomato sauce

1 tsp. each thyme, oregano and basil

Salt, pepper and sugar to taste

2 pounds beef stew meat cut into bite-size pieces

Pasta, polenta or mashed potatoes for the sauce

Grated parmesan for serving

In a crockpot:

Combine all ingredients except pasta/polenta/potatoes and parmesan in a slow cooker. Cover and put on low for 6 hours or on high for 4. Check the liquid levels periodically to make sure it isn’t reducing too much. If it is, add ¼ cup water at a time. But no more than that you don’t want to make the sauce too runny.

The sauce is done when the meat and carrots are fork tender. Ladle over whatever base you choose and sprinkle with parmesan.

In a pressure cooker: 

Brown the meat and onion, adding the minced garlic after the meat has started to brown. Add enough water to just cover the meat mixture. Put the lid on and cook over medium high heat until the pressure has clearly started to build up (how and when this happens depends on your pressure cooker). Lower the heat to medium and simmer, with lid on, for 15 minutes. Follow the directions for how to release the steam and open the lid. Drain off most of the liquid.

Put the pressure cooker back on the stove and add the tomato sauce, paste and seasonings. On medium heat, simmer until the sauce is heated through. Meanwhile, prepare your base and prepare as above.

Share your Go-To recipe under the Leave A Reply section below.

Come, E.A.T. with us!

Twitter: @CoParentEATblog

Facebook: www.facebook.com/COParentEATblog

Email: ingoodtastedenver@gmail.com