Grilled Rosemary Lamb Sirloins

GRILLED ROSEMARY LAMB SIRLOIN

1/4 cup balsamic vinegar
1 tablespoons olive oil
1 tablespoons fresh lemon juice
1 tablespoons minced fresh rosemary or 3 teaspoons dried
2 garlic cloves, minced
1/2 teaspoon ground black pepper
4 1-inch-thick lamb sirloins (or chops), fat trimmed

• Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
• Prepare barbecue (medium-high heat). Season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Rosemary-Lamb-Chops-658#ixzz24zNVdO2d

FBF: Rosemary Ribeye Steak & Bread Salad

FLASH-BACK FRIDAY

ROSEMARY RIBEYE STEAK &BREAD SALAD

click on image to see full post from 8/4/11

Restaurant Review: Colton's Steakhouse

Colton's Steakhouse

St. Robert, MO

2 out of 5 stars

St. Robert and Waynesville are very small towns around Fort Leonard Wood, Missouri. When we moved here all there was to eat in town was a Cracker Barrel, and a few mom-and-pop places. In this past year, we got a Panera Bread, and a Colton's steakhouse. We never went when it first opened, I knew to give the staff time to get in their grove--and I kept hearing bad reviews with food and service.

So my husband has been gone for 3 weeks for a TDY trip, which was also over his birthday. He got home today, so to celebrate his homecoming and birthday, we decided to try Colton's out.

We went at 4:30 to beat rush hour and to be done in time to catch the 6:30 movie on post. We got in, warm welcome from the staff and got seated immediately. No complaints there, what-so-ever. Our waitress was sweet, knowledgeable, kept checking/refilling our drinks. She was even sweet and friendly to the kids, asking their names ect and noted how good my daughter was doing with her cursive.

My complaint goes towards the food. Not the timeliness, that was just right, nothing wrong there. The peanut buckets were fun and a big hit with the kids. The hot rolls were amazing, and actually hot when brought out.

But then it came to dinner. I liked to order steak at a steakhouse (kinda like ordering pasta at an Italian restaurant) and ordered their 10oz Ribeye with fried okra, hubby ordered a hamburger with sweet potato fries, kids got sirloin steak bits with green beans. Right off, visually, it didn't look professional. This "expensive" cut of meat was less than 1/2-inch thick, with no flavoring...not even salt/pepper. I ordered it "medium," but with such a thin steak, there is no such thing other than "rare" or "extremely well done." I took a few bites and that it, couldn't do more. So gross, really...it makes me shudder to think about it again.

Luckily the fried okra was good and crunchy. The hubby's hamburger was fine, nothing special about it. But he ordered the sweet potato fries that came with this great marshmallow dipping sauce--that was extremely good--can't wait to try to make that at home.

And then it came to the kids' food. Their sirloin bites where 10 times better than my Ribeye. Typically, ribeyes are a better cut of meat than sirloin because of the marbling of fat that breaks down during the cooking. It looked like the chef switched up the steaks. The sirloins also had a wonderful seasoning on all sides. BUT, when it came to their green beans, I couldn't have been more shocked. On my daughter's plate, it looks like green beans out of a can, and my son's plate had "the right way" cooked green beans. Made at the same time, why so different?

Even my daughter (who is 7) knows the difference, and didn't eat more of 2 of hers. And for a restaurant of any size, I don't think this is anything acceptable.

So, overall, I don't give this place more than 2 stars (out of 5). And the 2 stars come from our waitress, the hot rolls and the peanuts. I will not go back to this place. If it was just one thing, I would try, but this was too much for me to even want to go back.

Citrus Steak (HCG Friendly)

This started out looking really plain, and I kept adding per "HCG Diet" rules. Turned out FANTASTIC. The sauce added another dimension to it--so don't leave it out! I would make this again, even though I'm not the one on the HCG diet--and its great for other family members as well.

CITRUS STEAK [HCG Friendly]

Flank steak, fat removed, sliced into strips [HCG diet allows 100 grams (3.2 oz) per person]
Handful of cherry or grape tomatoes [as many as you would like--"free veggie" on HCG]
1 yellow bell pepper, cut into bite-sized chunks ["free veggie"]
1/2 head of lettuce ["free!"]
1 orange [this may count as your 1 fruit for meal, so double check before eating more fruit]
2 tblsp apple cider vinegar
2 tblsp chopped fresh basil
salt & pepper to taste
2 tblsp water

In a ziplock bag, combine vinegar, basil, s&p and the juice of the orange and add meat--toss to coat. Let sit at room temperature for 30 minutes or more. Remove steak from bag, reserving juice.

In a small saucepan, over med-low heat, bring to a simmer the reserved juice and let it simmer while grilling.

Layer the skewers with strips of steak, tomatoes and bell pepper pieces. Grill over med-high heat until desired doneness, about 10 minutes (rotating often). Remove from heat. Drizzle sauce over top.

Serve on top of lettuce [free veggie according to the HCG diet], using the sauce as a dressing. Serves 4.

All data and information provided on this site is for informational purposes only. CookinformyCaptain.blogspot.com makes no representations as to accuracy, completeness, currentness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. Please see Disclaimer Page for more.

Rainbow Steak Kabobs--HCG

After this past weekend of camping with the family, I've come up with some new ideas or "series" to post recipes for. My parents are doing the "HCG" diet, so there was quite a few restrictions. Both of my parents are having tremendous results from this diet, but my Dad had to complain about the "boring" diet. My mom can eat the same thing for every meal and not get tired of it, and my dad will get tired of a dish if served more than once a week (haha) so this diet is pretty hard of him. My mom isn't much of a cook either (sorry, mom) so experimenting and spices and such just go out the window.

I, on the other hand, love to cook and getting more into the experimental phases. So I've decided to put together some recipes my parents could cook to change up the boring mundane meals into something to look forward to.

I looked up some "rules" for the diet to make sure I don't use the "big no nos" and such. HOWEVER, my portions are probably not right. I don't have a food scale, so I'm eyeing it. If you are on this diet, make sure you use the right amount for whichever phase you're in.

To start us out, and to get outside on the grill while its still pretty...

RAINBOW STEAK KABOBS

1 very lean steak, cut into cubes [P2-100 grams per person]
Colorful bell peppers--1 red, 1 orange, 1 yellow, cut into bite-sized chunks
1 tsp kosher salt
1 tsp lemon pepper
a few lemon slices [P2- only allowed 1 lemon a day]

~Toss steak cubes with salt and let sit at room temperature for 30 minutes before grilling. Then toss with lemon pepper.
~Toss the bell pepper pieces with a few slices of lemons (or few drops of fresh lemon juice).
~Alternate between bell pepper and steak on skewers. Cook on a grill over medium heat for 8 minutes, turning often to let sides of bell pepper char evenly.
~Enjoy with a piece of Melba toast or Grissino breadstick.
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For the others in your family (that are NOT on the diet), I suggest serving mashed potatoes on the side.

["P2" = Phase 2, "P3" = Phase 3]
All data and information provided on this site is for informational purposes only. CookinformyCaptain.blogspot.com makes no representations as to accuracy, completeness, currentness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. Please see Disclaimer Page for more.

Flank Steak Pinwheels

**as for the issues I had yesterday...I got confused between "following" and "subscribing". Even if you've noticed i'm not "following" you anymore, I'm still seeing your stuff through the subscription. With Google reader, it makes it possible. So you won't have that problem--click on "subscribe by RRS" [where I have the 'follow me this way' on the left column] with the orange funny icon.**

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Ok, if the kabobs haven't gotten you in the mood for grilling--this WILL. And don't just do the pinwheels. Do the pinwheels, cheese sauce AND fettuccine noodles. Trust me on this one, please?

FLANK STEAK PINWHEELS

8 bacon strips
1 beef flank steak (around 1-1/2 lbs)
4 cups fresh baby spinach
1 jar (7 oz) roasted sweet red peppers, drained

Place bacon strips wrapped in paper towels, and cook for 2 minutes or until partially cooked.

Cut steak horizontally from long side to within 1/2 inch of opposite side. Open meat so it lies flat.

Place spinach over steak within 1/2 inch of border; top with red peppers.

With the grain of meat going from left to right, roll up jelly-roll style. Wrap bacon strips around the beef and secure with toothpicks. Slice beef across the grain into eight (about) slices.

Grill, covered, over medium heat for 5 to 7 minutes on each side, or until meat reaches desired doneness.

Discard toothpicks before serving.

CREAM CHEESE SAUCE
3 ounces cream cheese, softened
1/4 cup 2% milk
1 tablespoon butter
1/4 teaspoon pepper
1/2 cup crumbled blue cheese

In a small saucepan, combine the cream cheese, milk, butter and pepper. Cook and stir consistently over low heat just until smooth (do not boil!). Off heat, stir in blue cheese.
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~Put a good size spoon full of the cheese sauce on the plate, and place pinwheel on top.

~Serve with fettuccine noodles tossed in a little butter. The noodles soak up the extra blue cheese, and its D-E-V-I-N-E!

~This is a great party grill-out dish. Just prep ahead of time and pop them on the grill when guests arrive.