Sirloin Steak w/Cabernet Blackberry Sauce

     If you love berries as much as I do, you'll appreciate any new ways to cook with them.  In this dish, sweet blackberry sauce pairs perfectly with hearty steaks and spicy black pepper.  In anticipation of warmer weather, tuck this recipe away for grilling days ahead!

Sirloin Steak with Cabernet Blackberry Sauce

2 cloves garlic, minced
2 Tbsp. balsamic vinegar
3 tsp. chopped fresh thyme
1 Tbsp. coarse ground black pepper, plus additional to taste
1 Tbsp. dijon mustard
1 tsp. olive oil
(4) 1-inch thick top sirloin steaks
Olive oil cooking spray
2 shallots, minced
1/2 C cabernet sauvignon wine
1 C low-sodium beef broth
4 C fresh blackberries, divided plus plenty for noshing on while preparing this dish!
1/2 tsp. Kosher salt
2 tsp. unsalted butter, cold

In a small bowl, combine garlic, vinegar, thyme, pepper, Dijon and oil.  Rub mixture on all sides of steaks, transfer to a re-sealable container, cover and refrigerate for 4-24 hrs.  I'd personally do this overnight---the longer you marinade, the better. 

Heat a medium saucepan on medium high and mist with cooking spray.  Add shallots and saute, stirring frequently, until soft and light golden, about 2 minutes.  Stir in wine, broth and 3 cups blackberries and bring to a boil.  Reduce heat to medium and simmer, stirring occasionally, for 10  minutes, until berries are very soft and liquid is reduced by about half.  Remove from heat.

Over top of a small bowl, strain blackberry mixture through a fine mesh strainer, gently pressing on solids with a ladle to extract juice from berries; discard solids.  Rinse saucepan; return blackberry sauce to pan over low heat, cover and keep warm.

Season steaks with kosher salt and grill for about 3 minutes per side, until an intant-read thermometer registers 145 degrees when inserted in center of steak.  Let steak rest for 3 minutes.  Return sauce to medium heat and stir in butter until melted.  NOTE:  do not use oil or pre-melted butter, as it will not emulsify).  Place steaks on serving plates.  Top with blackberry sauce and remaining blackberries, dividing evenly. 

Serves 4

Garlic Rubbed T-Bones w/Burgandy Mushrooms

Came across several recipes in the Taste of Home magazine I borrowed from the library, which sounded totally tempting.  Thought I'd share them here.  I never share anything I haven't made or plan to make so if you do try any of these be sure to come back here and leave your feedback.


Garlic-Rubbed T-Bones with Burgandy Mushrooms

T-bone steak is a fairly tender cut, so all you need to do is punch up the flavor with a savory rub.

12 garlic cloves, chopped
1 Tbsp. olive oil
1 tsp. salt
4 beef T-bone steaks (3/4" thick and 12 oz. each)
1/2 C butter, cubed
1 lb. baby portobello mushrooms, thickly sliced
1/2 C Burgundy wine OR reduced-sodium beef broth

In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks.  Grill steaks, covered, over medium heat, or boil 4 inches from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare,  a thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees).

Meanwhile, in a  large skillet, melt butter over medium-high heat.  Add mushrooms; cook and stir for 3-5 minutes or until almost tender.  Stir in wine; bring to a boil.  Cook until liquid is reduced by half, stirring occasionally. 

Serve over steaks. 
Yieldds 4 servings

Summertime, Summertime.........

Summer officially arrived on Wednesday, June 20th-----and with it the occasion to dine outside.  Seems a lot of us lack innovative ideas for grilling yet I'm sure we all agree there's just *something* that makes food cooked over a campfire or grill taste SOOO much better!

Our local newspaper featured some easy recipes this week for outdoor cooking and yes, I'm "cheating" and using them as a post for my blog.  Seriously, I use to make recipes similar to these I'm going to share YEARS ago and can vouch for how tasty things turned out!  I plan to try all of these myself, so here goes....

Heavenly Fish

Fish Fillet
Cherry Tomato
Lemon
Garlic
Lemon Salt
Sprite OR 7UP

Start with heavy duty foil and tear off a square.   If using thin foil, double it up.  Place a fish fillet in the foil, (trout's the best to use for this recipe, but any fish will do).  Place halved cherry tomato, halved small lemon and a pinch of garlic and lemon salt in the foil.  Pour about 1/3 cup of Sprite or 7UP in the foil.  Seal the foil tightly and place the pocket on the coals for approximately 10-15 minutes.  Remove  from coals.

Simple Meal-in-One

Hamburger or chicken breasts
Onion
Potatoes
Salt & Pepper
Garlic
Canned baked beans (optional----I for one, wouldn't care for this to be added)

In the center of a large piece of heavy duty aluminum foil place a hamburger patty or chicken breast.  On top of the meat, place a thin slice of onion.  Wash potatoes with skins on, slice thinly and add a layer of potatoes on top of the onion.  Add salt, pepper, garlic and a large spoon of canned baked beans.  Bring edges of foil together and fold down to seal then roll ends to finish sealing.  Place in hot coals for 30-45 minutes until done.

Cowboy Spud and Veggie Medley

1 lb. small red skinned potatoes, scrubbed
4 to 6 cloves garlic, eeled and coarsely chopped or minced
Assorted fresh vegetables, such as green beans, broccoli, summer squash, carrots and cherry tomatoes (I'd personally do mushrooms too)
Salt and Pepper
Chopped fresh basil or pesto
3 to 4 Tablespoons butter
1 1/3 to 2 cups chicken broth

For each servings, shape a 16-inch-long piece of heavy duty aluminum foil into a bowl.  Cut the potatoes into bite-size pieces and pile some in the center of each sheet.  Add a chopped garlic clove to each pile.  Cut or snap the vegetables into bite-size pieces, then add them to the potatoes and sprinkle on salt and pepper.
Add 1 tablespoon of fresh basil or pesto to each packet.  Top with a thick pat of butter and pour 1/3 cup of chicken broth over the veggies.
Seal the packets tightly, then place them on the grill over the fire.  Check the packets after 10-12 minutes, being careful to avoid escaping steam, to see if the vegetables are tender.  If not, reseal the packets and heat for another few minutes. 
Makes 4-6 servings

Love this idea for small centerpieces scattered the length of the table

What a FUN way to serve up a healthy dessert for your party!

If you opt for the traditional s'mores, have everything in one place.  Notice the jars of nutella and peanut butter~ to each his own!

On vacation.........GUEST Post & FREE Giveaway!

Hey y'all......Doug & I have been away this week, down in Southern Indiana (Madison, to be exact) celebrating our 1st wedding anniversary.
So, I've asked a fellow blogger and friend to guest post here today.  Ginny is also helping me announce my next FREE cookbook giveaway, so be sure to read through this post and I do look forward to some great new recipes being sent my way!

~Summertime blessings,
Shelly

Summertime Grilling
by Ginny Marie

Last weekend was the first time—the first time we turned on the air conditioning. The temperatures soared to 90 degrees, which is unusual for May in Chicago. But even though we turned on the air to keep the house comfortable,  it didn't feel so hot outside since the humidity was low. Just wait 'til August; when the humidity soars along with the temperatures, that's Chicago in the summertime.

When temperatures get hot outside, I don't like to heat up the kitchen while cooking dinner. So instead, I fire up our grill. Oh, I just love to grill! I suppose most people think of the man of the house as being one who grills, but in this house, Mom grills.

There are so many things I love about grilling! The beautiful grill marks on our meats, veggies and even fruits. The lack of pots and pans to wash after dinner. The way the kitchen stays cool in the summer.

Beyond the usual hamburgers and hot dogs, I grill chicken breasts and pork chops. I love using cedar planks soaked in water to grill salmon. And there's nothing like roasting zucchini and peppers on the grill! I've heard that grilling fruit is fun, and really brings out the flavor and sweetness of fruit. I'd love to try my hand at grilling some pineapple this summer.

What is your favorite food to grill? Have you tried grilling fruit before? I'd love to read your grilling tips! 

Submit your favorite summertime recipes and you can enter to win a FREE “Backyard Entertaining, Great Tips for Grilling” Cookbook illustrated by Debbie Mumm!! 

This cookbook is 223 pages, spiral bound.  Recipes are included for:  Salads and Sides, Steaks, Chops & More, Burgers, Chicken, Fish & Shellfish, Sauces and Marinades and what cookbook doesn't include desserts!??! 

Rules are soooooo simple!  Each recipe submitted will earn you ONE entry for the giveaway, so you may submit as many recipes as you wish! 

ALL entrants MUST live in the continental United States.

Winner will be drawn on Father’s Day, which is June 17^th, 2012.  That gives you (and your friends!) plenty of time to enter.  Good luck!!

Ginny Marie blogs about becoming a mother after breast cancer on her blog, Lemon Drop Pie. She occasionally lets her husband man the grill.