Oh my goodness – here it is the end of June, and this is my first posting of the month. I should be ashamed – neglecting the one thing (besides my family) that gives me any pleasure. It’s really hard to create a post when you are reduced to cooking one day a week. I suppose I could have re-blogged a few recipes from last year – Grilled Chicken Ranch Burgers; Best Pineapple-Up-Side-Down Cake that Ever Came out of a Box or for a complete menu of recipes Patio Entertaining with an Italian Flair – For Father’s Day or Just Because would have been nice, with a variety of recipes to choose from. I so wanted to come up with a few new recipes or some fresh ideas for Father’s Day. It just wasn’t in the cards.
Yeah, it’s been one heck of a crazy June in the Event Rental Business. Lots of weddings, graduations and this year we were a part of the massive set up for the Senior Golf Tournament. The days spend at work have been long – and stressful pulling everything together. Sundays have been the one night a week that I’ve actually found the time to cook for my family. We’ve done fast food, take and bake, frozen grocery store prepared meals and even resorted to those roast chicken dinners you can pick up at the deli counter of your local market. More nights than I care to count, at the end of a fourteen-hour day, we’ve skipped dinner entirely, opting to collapse in bed only to start early the next day. I know – not healthy. Not good for anyone.
This recipe has been in my file of “Try Soon”. Hubby and I aren’t drinkers – we like a nice wine with a meal, but beyond that, we really aren’t drinkers. So recipes that call of shots of whiskey tend to be pushed to the back of the file. It’s hard to justify springing for a bottle of Jack Daniel’s simply to cook with and nothing more. This past week, the cost had very little impact on the weekly shopping budget. For the last several weeks, we haven’t spent much on groceries – the “planned” meals have simply moved from one week to the next. Breads and fresh produce have been the only real expense. Somewhere along the line, we realized we were buying fresh produce only to toss it because it wasn’t so “fresh” anymore. So there was a change in plan – every day I wrote down a list of fresh produce that would be needed for dinner. The plan was to shop for fresh ingredients on a daily bases. Yeah, a pain, but not wasteful. And that was a good thing since we ate a home cooked meal once a week. Everything else was frozen. The freezer has never been put to better use.
So last night was special – grilled steaks, garlic mashed potatoes and sautéed squash. Yeah, that’s what I call making up for all those skipped meals.
Here are a few quick tips to help everything come together smoothly.
- Start preheating the oven to roast the garlic first.
- Make marinade and get the steaks into the refrigerator to start the marinating process. By now, the oven should be heated for the garlic.
- Pop the garlic into the oven, begin roasting. While garlic roasts, mix up all the ingredients for the glaze.
- If desired, strain grilling glaze for a smooth finish just before serving.
Grilled Rib-Eye Streaks with Jack Daniel’s Grilling Glaze
INGREDIENTS – STEAKS
4 Rib-eye Steaks (8 oz each, ¾-inch thick) or 4 New York Steak Strips
½ Cup Jack Daniels Whiskey
1 ½ Teaspoons Salt
2 Garlic Cloves, crushed
1 Teaspoon Black Pepper
Olive oil or cooking spray for grill
INGREDIENTS – JACK DANIEL’S GRILLING GLAZE
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
FOR STEAKS: Slice limes in half, rub fresh lime on steaks. Rub salt into steak. Squeeze lime juice into bowl. Whisk in Jack Daniels, garlic cloves and black pepper. Allow steaks to marinade for several hours in refrigerator. Don’t let the strange color of the meat scare you – the lime juice will start to “cook” the meat with its high acid content. The steaks will cook up beautifully.
Remove steaks from refrigerator and allow to continue to marinade while coming to room temperature, about 20-30 minutes.
While steaks come to temperature, prepare grill. Wipe or spray grill grate with olive oil or cooking spray.
Remove steaks from marinade. Pat dry and brush with grilling glaze. Grill to desired doneness, about 3-5 minutes per side, turning only once.
Remove steaks from grill, transfer to round plate (stack if necessary) and cover with stainless steel bowl inverted. Let rest 10-15 minutes before serving. (If you don’t have a stainless steel bowl, cover serving platter with foil).
Serve steaks with any remaining grilling sauce on the side for “dipping” if desired.
FOR JACK DANIEL’S GLAZE: Preheat oven to 325-degrees.
Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325-degree oven for about 45.
Remove garlic and let it cool until you can handle it. This should take about 15 minutes. As the garlic cools, spread the bulb open to allow for faster cooling.
Combine water, pineapple juice, teriyiaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine. Add remaining ingredients to the pan and stir.
Let mixture simmer over medium-low heat for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.
Let glaze sit until ready to use, stirring occasionally.