Summer Party Cooking

[mycooking]

Cajun-Style Rib-Eye Steak

1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
6 small rib-eye steaks, approximately 3 pounds
1 tablespoon paprika
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon white pepper
Begin marinating the steaks a day ahead.
1. Combine oil, sliced onion, garlic powder and 1 tablespoon
black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to
marinade, turning to coat. Spoon half of sliced onion evenly
over steaks. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat) or preheat broiler.
Remove steaks from marinade. Combine paprika, cayenne, salt,
white pepper and 1/2 teaspoon black pepper in small bowl.
Sprinkle each side of each steak with 1 teaspoon spice mixture.
3. Grill or broil steaks until cooked through, about 8 minutes per
side for medium-rare. Cut each steak in half. Divide steaks
among plates; serve.
Serves 6.

[Semigourmet]

Marinated Salmon (this is a favorite of my husbands family)

Ingredients

4-6 salmon fillets (about 4 to 6 ounces each)
1 large resealable plastic food storage bag
1 bottle KC Masterpiece lemon pepper marinade
1 medium onion sliced into thin slices
1-2 lemons thinly sliced
McCormick brand Salt Free Lemon & Pepper seasoning, or Durkee brand Citrus Grill Seasoning To taste
Onion powder to taste (if using lemon pepper seasoning)



1. rinse the salmon and pat dry. Place salmon in large re-sealable baggie, add the marinade half or all of the bottle is fine. Which ever way you like to marinate your foods. Place in refrigerator and let marinate at least 2 hours or over night.
2. when ready to cook slice the lemons and onions. Place the salmon on the grill, season with seasonings then layer the tops with lemons and place the lemons on top of the onions.
3. Let cook until it reaches your preferred doneness, and serve immediately

[Semigourmet]

Marinated Pork tenderloin or flank steak

Your meat either the flank steak or the pork tenderloin
2-4 cups Yoshida's Original Gourmet sauce, and marinade
1 large resealable plastic bag



Add 1 flank steak, or 2 small to medium pork tenderloins, in the plastic bag. Pour in the Yoshida's sauce. remove as much air as you can while sealing the plastic bag. Mush around the meat to make sure it all gets covered with the marinade.

place in a bowl, and put in the refrigerator overnight.

When ready to cook, remove from refrigerator; let stand for 10 to 15 minutes at room temp.

Microwave for 1 1/2 minutes. then straight to the grill over medium heat, cook; keepint an eye on this as it will burn easily, until desired doneness. let rest 10 minutes before slicing thinly slice and enjoy!!

[Semigourmet]

My Kickin' Potato Salad (a couple of friends won't make any other potato salad anymore)

Servings 10-15



Ingredients

Potatoes
3-5 pounds russet potatoes, peeled and cut into 1 inch cubes
¼ cup Johnny’s seasoning salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon jalapeno juice

Salad Dressing
4-5 tablespoons Johnny’s seasoning salt
1-2 tablespoons Cajun seasoning (if using a salted Cajun seasoning cut back the either johnny’s or Cajun or it will be too salty) (you could substitute cayenne if necessary.)
1 tablespoon fresh cracked black pepper or to taste
2 teaspoons garlic powder (or to taste)
2 teaspoons onion powder (or to taste)
1 cup mayonnaise
½ cup yellow mustard
1-2 teaspoons white vinegar
1-2 tablespoon juice from Zesty Dill pickles
¾ cup diced zesty dill pickles
1-1 ½ cups red onion, diced



Directions

1. In Dutch oven or 8 quart stock pot; Add cut up potatoes and all ingredients for potatoes and just enough water to cover; bring to a boil. Reduce heat to a slow low boil; watching closely as they will cook fast about 5-10 minutes. Take them off before they get too soft as they will continue to cook a little more and you don’t want mush when you start stirring them into the salad. Remove from heat drain water off potatoes and return to hot pot to dry them more.

2. Meanwhile, mix all salad ingredients together in a medium mixing bowl, or large 8 cup glass measuring cup. Taste and season to taste before adding to salad. When potatoes are cool enough Put them into a large mixing bowl, and pour some of the dressing over them, reserving about 1-2 cups of the dressing mixture. Stir gently to coat all potatoes. Store in refridgerator.
.

Notes Because of the salt, potatoes will render out more liquid so don’t panic when you see water in the bowl. Just drain it off. If you like it extra saucy as my husband does, then at the last minute before serving stir in the extra dressing to salad.

[Semigourmet]

One of my favorite desserts now is this it is just too easy and WAY too tasty.

Angel Food cake with Berry sauce and ice cream

Cut angel food cake into bite size pieces
place a bag of your favorite frozen berries in a saucepan over medium low heat; add 2 teaspoons of sugar or to taste. as this thaws it will become more sauce like. smash some of the berries to create more of a sauce like consistancy. if it is too runny add about 1 teaspoon cornstarch. stir in and let thicken. put angel food cake into a bowl or onto a serving plate; spoon some of the berry sauce over your cake. and add a scoop of vanilla ice cream, and serve. it is easy quick and wonderful!

[Semigourmet]

Another one I love to do in the summer it is Cheap and Very tasty.

My Beer can chicken

Ingredients

1 2 ½ -4 pound hen
2 tablespoons Mary’s chicken spice rub
1 can beer (any kind)
2 sprigs fresh rosemary (about 4-5 inches long)
2 sprigs fresh thyme
1 medium onion, slice half into 1 inch slices, set the other half aside
1 large clove garlic, crushed
Olive oil
1 32 ounce container chicken stock
1-2 teaspoons chicken base
1/8 to ¼ cup cornstarch
Enough water to make a slurry



Directions

1. Preheat oven to 425 F. Rinse chicken and pat dry. Set aside. Open beer can pour half out (either into a glass and drink it, or into the sink. Place beer can into holder if you have one. Add slices of onion, rosemary thyme, a couple large sage leaves, and garlic clove. Set on baking sheet or in roasting pan. Set aside.

2. Rinse the chicken with cold water and pat dry with paper towels. Drizzle enough olive oil over the chicken to lightly cover the skin (should only take about 2 tablespoons or less. Smooth oil over skin with your hands. Season inside and out with plenty of the chicken rub, and set on beer can holder.

3. Open the top of the chicken and look at the opening in the neck. Cut the other half of the onion to fit that hole and push it down into the hole to plug it. Pull the skin back over top of the onion (if there is enough skin to do so). This will keep the steam and seasonings into the cavity. Put chicken into oven. After 1st hour turn oven down to 350 F. and cook an additional 1 to 1 ½ or up to 2 hours.

4. Remove chicken from oven and tent with foil and let rest for at least 15 minutes. Remove beer can from chicken; move chicken plate to be sliced.


Roasted chicken Rub.

Ingredients

1 ½ tablespoons kosher salt (crushed in mortor and pestle), or sea salt
¾ tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
½ teaspoon cayenne
1 ½ teaspoons ground sage
¾ teaspoon ground thyme




Directions

1. Mix all ingredients well in a bowl. Run through a spice grinder and, store in an airtight container.