WEEKLY MENU 07.24.22
We’re going to immerse ourselves in flavor during the Weekly Menu 07.24.22~ to keep the summer grilling fresh.
We’re utilizing various marinades during the Weekly Menu 07.24.22 to bump our grilling up a notch, as it were. It’s no secret that during the summer we (Bert) grill(s) constantly. I love the idea of grilling mid-winter, but that’s a pipe dream in a city that gets an average of 100 inches of snow each year. So we have to grill while the iron (and the weather) is hot. (Affiliate links follow – see Disclaimer page for details.)
Here’s a refresher on our favorite grills:
For years, we replaced our grill every other year. Then we bit the bullet, spent the cash and bought a Weber Grill and haven’t replaced it since. (It’s been 7 years.) Long term? It’s worth the investment. Plus, not putting that bugger together every other year is nice. Real nice.
We use this one to smoke as well as get some nice charcoal briquette flavor into the food. (Note that it’s also a Weber – we learned our lesson on the cheapos.)
On to marination.
At this point in the season, we’re still thrilled for the plain, “salt & pepper” only perfectly grilled proteins that Bert provides, but sometimes a little bump up is fun. We’re using a fabulous (best ever!) marinade on the London Broil on Sunday, and a Honey-Mustardy marinade on the pork tenderloin on Wednesday. Plus marinated grilled veggies (likely zucchini, carrots and peppers) on Sunday.
The pork only needs to marinate about a half hour, making it a perfect dish to prep after work. I like to prep the beef marinade earlier in the day, though. Sometimes I do it in the morning before heading out, but oftentimes I pop everything into a gallon sized plastic bag and let it hang out after lunch.
Marinate meat in the refrigerator. Always put the bag on a plate or casserole dish (to make sure nothing spills). And keep it on a low shelf in the fridge so it doesn’t cross contaminate anything.
Before grilling~
Let the meat warm up a few minutes (up to about half an hour) before grilling. The meat is much more tender when you do.
Before eating~
Look. I know everyone is starving, and gathering around the grill with mouths salivating all over the place. But let the meat sit for ten minutes. Tent with foil so it doesn’t get cold. And then make sure to cut the beef across the grain, on a bias and thinly. THEN eat.
Weekly Menu 07.24.22
The Almond Joy Cookies on Sunday are a new to us recipe, and it’s a small batch recipe. So the cookies won’t be sitting around tempting you all week. Honestly, I’ll double the recipe and call it a win if they last through Sunday night, but the idea of a small batch of cookies is wonderful for anyone not feeding a small football team.
We’re leaving the boysies to their own devices on Thursday – and will have the ingredients in house for the super simple Sausage Noodle Bowl. A little comfort eating is never a problemo, and this one doesn’t heat up the kitchen.
Is it hot as Hades where you are?
Speaking of not turning on the oven, we’re gilling French Bread Pizzas on Friday. These are made with French Bread (shocker, huh?) our favorite (warmed up in the microwave) marinara, mozzarella and cooked proteins. Why? We’re really just using the grill to melt the cheese and toast the bread. So sauté that sausage before crumbling it on top. This recipe is great with green peppers, onions and pepperoni too. Keep an eye on the pizzas, and grill them on the cooler side of the grill – not right over the flames.
And the Bacon Jam? That’s leftover from last week when we had it on burgers. We all agreed it would be fabulous on crostini, so we’re toasting some little bread and going to town. No Bacon Jam in the fridge? We’ve been totally digging Fig Jam on top of a slice of cheese topped toast. It’s in the “British Aisle” at our grocery store.
WEEKLY MENU 07.24.22
