all us southerners know, the power companies here ain’t that great (for those
of us who have power). So here’s a menu for when it rains or snows and ya
know ya’ll be in the dark for a coupla days. This entire menu can be cooked
on a grill, since there won’t be any power. The soup, potatoes and snow peas
can be cooked on the grill as if it were a giant burner!
Pelican Bay Instant Peach Ice Tea Mix (buy
Laurie's "White Cheddar Asparagus Soup"
Mustard and Pepper
Herbed Two Potato
Sautéed Snow Peas
ice cream is melting in your freezer
Native South White Chocolate Sweet Potato Biscuits
and Pepper Flank Steaks
cup Dijon Mustard
Tab whipping cream
teas dried thyme
teas chopped peeled gingerroot or 1/2 teas ground ginger
teas coarsely ground black pepper
flank steaks (hopefully these were in your freezer)
mustard, soy sauce, cream, thyme, ginger, and pepper in a small mixing bowl
and stir well to combine. Brush both sides of flank steak with this mixture,
coating generously. Marinate for 6 hours or overnight, covered with plastic
wrap. Bring to room temperature before grilling (if there is a room temperature
that is! no heat ya know). Grill about 6 to 8 minutes per side. You want the
flank steak to be medium rare or it’ll be tough. When done let sit for 10
minutes then carve on the diagonal and against the grain into thin slices.
to 4 new potatoes (about 1 lb.)
small sweet potatoes (about 1 1/2 lb.)
cup olive oil
Tabs chopped parsley
Tabs chopped fresh thyme or 1 teas dried
teas red pepper flakes
soaked in water for one hour
all potatoes over boiling water, on a rack, for 20 minutes or until just tender.
Remove to a large bowl and cover with cold water for 2 minutes. Drain and
pat dry. Cut into 1 1/2 inch chunks and thread alternately on skewers.
other ingredients in a bowl. Place potatoes in ziplock bag and add the marinade.
Marinate for 30 minutes. Drain, reserving the marinade. Place skewers on grill
rack and cook, basting with the reserved marinade for about 10 minutes or
until potato skins are brown, turning frequently.
Sautéed Snow Peas
LB fresh or thawed snow peas, cleaned, ends trimmed
tabs minced shallots
tabs olive oil
scant teas dried basil
tabs beef broth
large skillet sauté snow peas and shallots in the oil for about 3 minutes.
Add basil and broth and cook for about 2 minutes. Serve immediately.