From our Food Goddess, TaMara:
I have a four day weekend and most of it is supposed to be wild and windy weather, so grilling will most likely have to wait. But that doesn’t mean you can’t have grilling recipes. These all seem to be favorites based on comments, views and requests.
First up, the basics of grilling a good steak are here.
Next is one of my most requested recipes in the summer, Steak with Coffee Rub (click here). There is an entire dinner menu and shopping list at the link.
There are nine different hamburger recipes here, including Stuffed Burgers (pictured above) and veggie Black Bean Cheddar Burgers.
And finally, a few grilled chicken recipes, including Sunrise Chicken and Fruit Juice Marinated Chicken are at this link.
What’s on your menu for the weekend? Staying home or hitting the road? What are some of your favorite grilling recipes? Hit the comments and share. Be safe this holiday weekend, and don’t forget to thank a vet.
Tonight’s featured recipe is one of my favorites, because, well, blueberries!
Grilled Sirloin with Spicy Blueberry Sauce
2 cups frozen wild blueberries (unsweetened)
1/4 cup sugar + 1 tbsp
2 tsp white wine vinegar
1/2 to 1 tsp red pepper flakes (depending on how hot you want it)
pinch of chili powder
1 lb Sirloin, cut into 4 pieces
Salt and fresh ground pepper to taste
Saucepan and small bowl
Run still frozen blueberries through a food processor until finely chopped. Add all ingredients to a small saucepan on low heat until the blueberries melt and give you enough water to bring to a boil without scorching. Boil for 1 minute or so, stirring constantly until liquid is reduced by half. Let simmer on low, stirring occasionally, while you prepare the rest of dinner.
Broil or grill sirloin until cooked according to your preference, if you can, sear the outside so it’s really crispy on the outside. It works well if you coat the steak with lots of ground pepper on the outside as well. Once the sirloin is done, place two tablespoons of blueberry sauce on the plate, place steak on the sauce then top with more sauce. Place remaining sauce in a small bowl and serve with meal. Goes great with garlic mashed potatoes and sautéed zucchini.
That’s it for this week. If you missed it, I did post the Blueberry Upside Down Cake photos and recipe here. Later this weekend, I will finally have my gadget review for my robot “butler”. Have a great holiday weekend – TaMara