Block Island Steak Marinade

This is actually a recipe called Marinated Flank Steak from Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg but the first time we had it was at Block Island, RI on our sailboat and so it became "Block Island Steak".  You can use it on any steak you have - flank steak is good as is sirloin or London broil.  I freeze the meat in the marinade and the flavor goes through the whole hunk of meat!

Block Island Steak Marinade

1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tsp. Worcestershire sauce
1/2 tsp. ground ginger
1 tsp. minced garlic (1 clove)
1 1/3 - 2 lbs. steak

Mix first six ingredients for marinade.  Put steak in a freezer bag and pour marinade over it.  Seal bag and freeze.

To prepare for serving, thaw the steak, remove from marinade and BBQ until desired doneness.  This can also be broiled in the oven.

Grilled Indonesian Pork Tenderloin

I got this recipe from a dear friend and it is SOOO good on the grill.

GRILLED INDONESIAN PORK TENDERLOIN

1 lb. pork tenderloin
2 Tbsp. lime juice
1 Tbsp. peeled, grated ginger root
2 Tbsp. low sodium soy sauce
2 Tbsp. hoisin sauce
1 tsp. crushed red pepper
2 cloves garlic, crushed

1.  Trim fat from pork if there is any.  Combine lime juice and next 5 ingredients in a large ziplock plastic bag.  Add pork; seal bag and refrigerate for 2 hours, turning occasionally.  Remove pork from bag, reserving marinade; set pork aside.

2.  Coat grill rack with cooking spray and place over medium-hot coals.  Place pork on rack, cover and cook 20-30 minutes or until meat thermometer registers 160 degrees; turning pork occasionally and basting with reserved marinade until the last 5 minutes.  Cut pork into 1/4" thick slices.

BBQ Pork Two Ways (crockpot and stove top)

I got this recipe from All Recipes and it has been a family favorite for years.  I do this in the crockpot to make it easy.

BBQ Pork Two Ways

2 1/2 lbs. pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce

1.  Cut boneless pork shoulder crosswise into 1/4" slices.  Partially freezing it will make slicing easier (I often just cut it into large slices)

2.  In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup and Worcestershire sauce; mix well and cover.  Cook on low for 6-8 hours or until the meat is tender.

3.  OR In a Dutch oven or large saucepan, combine ingredients, and cook over medium high heat and bring to a boil.  Reduce heat and cover.  Simmer, stirring occasionally for 2 1/2-3 hours or until pork is tender.

Tailgate Chili

This is a recipe I got years ago on All Recipes and it is called Boilermaker Tailgate Chili but I've modified it a bit from the original recipe.  My daughter can't eat spicy so I made it flavorful but without heat.  It is really good and freezes well.  Make sure you have at least a 7 quart crockpot because it is SOOOO much chili.

Tailgate Chili

2 lbs. ground beef chuck
1 lb. bulk Italian sausage
3 (15 oz) cans chili beans, drained (or any beans you want)
1 (15 oz) can chili beans in spicy sauce
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
[original recipe calls for 2 green Chile peppers, seeded and chopped]
1 Tbsp. bacon bits
4 cubes beef bouillon
1/2 cup beer
1/2 Tbsp. cocoa powder [not in original recipe]
2 Tbsp. chili powder [original recipe calls for 1/4 cup]
1 Tbsp. Worcestershire sauce
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
[original recipe calls for 2 tsp. hot pepper sauce like Tabasco]
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. paprika
1 tsp. white sugar
1 bag corn chips such as Fritos
1 package shredded cheddar cheese

1.  Heat a large stock pot over medium-high heat.  Crumble the ground meats into the hot pan and cook until it just loses its pinkness.  Add the onion and finish cooking until meat is well cooked. Drain off excess grease and add to crockpot.

2.  Add in remaining ingredients except Fritos and cheese.  Stir well.  Cook on low heat for 6-8 hours or 4-5 hours on high.

3.  Serve with Fritos and shredded cheddar.

Slow Cooker Vegan Lentil Stew

I saw this on a Facebook page for boat cooking and I'm so glad I decided to try it!  Very easy to toss together and the depth of flavor is amazing!!!

Slow Cooker Vegan Lentil Stew

1/2 yellow onion, chopped

2 cloves garlic, minced

2 carrots, chopped

2 stalks celery, chopped

1 lb. potatoes (red or yellow are great but really any potato works), diced into 1/2" dice

1/2 cup brown lentils

1/2 tsp. rosemary

1/2 tsp. thyme

1 tsp. oregano

1/2 Tbsp. Dijon mustard

1 Tbsp. soy sauce

1/2 Tbsp. brown sugar

3 cups vegetable broth

1/2 cup frozen peas

Combine all ingredients except peas in slow cooker.  Cook on low for 7-8 hours or on high for 3-4.  Just before serving, add peas and cook for an additional 15 minutes.

Pesto Zucchini Orzo

I found this recipe in the July 2019 issue of Good Housekeeping and it looked so good so I wanted to try it.  It is a GREAT side salad for the summer!  It has very few ingredients and is fast to put together - especially if you have a mandolin to slice the squash!

PESTO ZUCCHINI ORZO

8 oz. orzo
1 Tbsp. olive oil
Kosher salt and pepper
2 small zucchini (about 4 oz. each), very thinly sliced
2 small yellow squash (about 4 oz. each), very thinly sliced
1/2 cup pesto
1/4 cup toasted almonds, chopped

Cook orzo per pkg. directions.  Drain well, then transfer to a large bowl; toss with oil.

Meanwhile, in another large bowl, whisk together the vinegar and 1/4 tsp. each salt and pepper.  Add zucchini and squash and toss to combine.  Let sit until orzo is done, at least 5 minutes.

With slotted spoon, transfer vegetables to bowl with orzo, leaving vinegar in bowl, and toss to combine.  Whisk pesto into vinegar, then drizzle over orzo and sprinkle with almonds.

Serves 4.  About 445 calories, 22 g. fat (3.5 g. sat fat), 14 g. protein, 315 mg. sodium, 51g. carb, 4g. fiber

Instant Pot Indian Butter Chicken

I found this recipe in the May 2019 issue of Food Network Magazine and MAN is it good.  No leftovers so next time I will double the recipe.  I served it with rice AND naan on the side (so people could choose - both were great) and then a chopped salad with a citrus dressing.  Yumminess to the 10th degree!!!!

INSTANT POT INDIAN BUTTER CHICKEN

1.5 lbs. skinless, boneless chicken breast (about 3), cut into 1" chunks
kosher salt and freshly ground pepper
2 cloves garlic, grated
1 tsp. grated fresh ginger
1 tsp. garam masala
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/8 tsp. cayenne pepper
6 Tbsp. unsalted butter, cut into pieces
1 15 oz. can tomato puree (about 1.5 cups)
1.5 tsp. sugar
3/4 cup heavy cream
chopped fresh cilantro for topping
Naan or rice, for serving

1.  Toss the chicken with 1.5 tsp. salt and a few grinds of pepper in a large bowl.  Set aside at room temperature.  stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 Tbsp. water in a small bowl.

2.  Set an Instant Pot to saute on high.  When the pot registers hot, add 2 Tbsp. butter and let melt.  Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2-3 minutes.  Add the tomato puree, sugar and 1/2 tsp. salt, scraping up the bottom of the pot.  Turn off the pot.

3.  Add the chicken to the pot; stir to coat.  put on and lock the lid, make sure the steam valve is in the sealing position.  Set the pot to pressure cook on high for 5 minutes.  When the time is up, let the pressure release naturally for 10 minutes then carefully turn the steam valve to the venting position to manually release the remaining pressure.  Turn off the pot and remove the lid.

4.  Stir the remaining 4 Tbsp. butter and the heavy cream into the pot, season with salt and pepper.  Divide the chicken and sauce among the bowls.  Top with cilantro and serve with naan or rice.

Serves 4