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.

Pizza in a Stick – An easy schoolnight meal By Edan Goode

Pizza comes in various incarnations: the traditional round, square or rectangular, with stuffed crust, with deep crust, etc. It’s all good, am I right?

Recently, out of boredom though, and with a blob of dough staring at me from my cutting board, I decided to amuse myself and my

Grilled Pizza in a Stick. You can bake them in the oven too if you don’t want grill marks.

kids with another variation – pizza sticks. Just to go all crazy about it, I grilled them!

Because I made this up, I’m not going to give you an exact recipe. I’ll leave it up to you to add your own variations in toppings and sauces.

Step 1:
Roll out pizza dough into a big rectangle. Using a pizza cutter, cut long strips 3-4 inches wide.

Step 2:
Using a pastry brush or a small spoon, spread pizza sauce* on one half of the dough strip being careful to leave borders clear.

* When sauce and fillings are going to be hidden like this, it’s a great time to smuggle pureed spinach in the sauce or finely-diced veggies.

Step 3:
Add your toppings such as sausage or pepperoni (I took a clean kitchen scissors to cut stacks of pepperoni slices into quarters to fit better along the dough).

Add cheese. Again, be sure to keep boarders clear in preparation for the next step.

Step 4:
Fold the plain half of the dough over the filled part. Seal the edges.

Pizza in a stick, in the works. Not so pretty but really tasty!

Step 5:
Brush a little olive oil over the top of the pizza sticks, keeping some extra around for when you cook them.

Step 6:
Bake the pizza sticks on a sheet pan at 425 degrees for about 7-12 minutes or until the crust is golden brown. Or, you can grill the sticks, as I did to avoid heating up the already-hot house during the summer. If you do this, you get nifty grill marks (see photo). When grilling, turn the sticks over part-way through and brush more olive oil on the other side. Grill 5-8 minutes per side or until golden brown.

Step 7:
Serve them with or without pizza dipping sauce but beware, they are really hot inside.

Not only do these make an easy meal on a busy school night, but since kids love to take cold pizza to school, this is a space-saving way to give them what they want while providing a great conversation topic around the lunchroom table, such as, “Dude, your mom must have been really bored with pizza-making when she came up with those righteous sticks!” – or at least that’s what I’m hoping for.