Grilled Sirloin Steak With Harvest Vegetable Salad

Tender steak marinated and grilled along with fresh eggplant, asparagus, sweet onion and Portobello mushrooms. Served warm or cold, this is a great dish to serve as a main dish or surrounded with side dishes such as hot orzo, and garlic pita toast.

Extra virgin olive oil, red wine vinegar, onion and garlic powders, dried oregano and basil combine to make a powerful marinade imparting wonderful Mediterranean style flavors. Steak is grilled over direct heat to create grill marks and quickly sear in flavor. The fresh sliced vegetables are grilled and removed as they finish cooking. Plate the steak and vegetables over torn Romaine lettuce pieces.

Grilled Sirloin Steak with Harvest Vegetable Salad

Ingredients:

1 cup Extra Virgin Olive Oil
2/3 cup Red Wine Vinegar
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 tablespoons Dried Oregano
2 tablespoons Dried Basil
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
2 pounds 1-inch thick cut Beef Top Sirloin Steak

2 pounds of Mixed Vegetables:
Asparagus Spears
Eggplant cut in 1/4-inch lengthwise slices
Zucchini halved lengthwise
Sweet Onions, quartered
Red Bell Pepper, seeded and cut in strips
Beefsteak Tomato, sliced thin
Portobello Mushroom Caps

20 large Romaine Lettuce Leaves

Preparation:

1. Add the extra virgin olive oil, red wine vinegar, onion powder, garlic powder to a large bowl. Whisk briskly to combine.
2. Add half the marinade to a resealable plastic bag or baking dish. Reserve the other half of the marinade in the refrigerator for basting later.
3. Toss the sirloin steak in the marinade to coat. Seal the bag or cover the baking dish with plastic wrap and refrigerate from 30 minutes to 1 hour.
4. Preheat the grill to medium high heat.
5. Remove the steak from the marinade and discard the marinade.
6. Grill the sirloin steak and vegetables, turning once. Baste with reserved marinade after turning.
7. Remove vegetables from the grill as the they finish cooking, remove the steak when it reaches the desired doneness.
8. Allow the steak to rest about 5 minutes before carving.
9. Arrange the steak pieces and mixed vegetables in romaine lettuce leaves.
10. Serve salad warm or cold.

Barbecued Cabbage

Paula grills bacon-and-onion-stuffed barbecued cabbage. Thisvideo is part of Paula's Home Cooking show hosted by Paula Deen . SHOW DESCRIPTION :Paula Deen, owner of Lady and Sons, a famous Savannah restaurant, is Food Network's resident southern chef. Step inside her kitchen and discover delicious food that's both uncomplicated and comforting.



http://www.youtube.com/watch?v=x8K96lXJQYI&hl=en

Kaju Burfi (Cashew Fudge) Recipe by Manjula

Kaju Burfi (Cashew Fudge) Recipe by Manjula www.manjulaskitchen.com Ingredients 2 cups of cashew nuts (kaju) 1 ½ cup sugar 3/4 cup water About 20 strings of saffron (optional)



http://www.youtube.com/watch?v=wyZ9K_f5AnE&hl=en

CURRY CHICKEN AND BBQ PORK( grilled)

Thanks Silent chic for this !!! Curry Chicken and white rice with a curry shish kabob and grilled pork shoulder!! yummy!! Enjoy! What You Will Need: Chicken Breast Jamaican Curry Powder Garlic Powder Black Pepper All Purpose Seasoning(optional) Green or Red Pepper Onion 1 Cup of Brown Rice or white rice How To PrepareMeal 1. Clean Chicken 2.Season Chicken Breast(curry powder,garlic powder,black Pepper,Onion and a lil all purpose seasoning(optional) 3.Preheat Stove On high 4. Throw Chicken In cooked (cook until it chicken catches colour) 5.Add 1/2 cup of Water or keep adding until chicken reaches it desired texture 6 .cooked 1 cup of brown rice or white rice



http://www.youtube.com/watch?v=RuFbppAxRyQ&hl=en

Pork: The Berkshire Breed

Three hundred years ago - so legend has it - Oliver Cromwell's army, discovered the Berkshire hog in winter quarters at Reading, the county seat of the shire of Berks in England. After the war, these veterans carried the news to the outside world of the wonderful hogs of Berks; larger than any other swine of that time and producing hams and bacon of rare quality and flavor.

For 200 years now the Berkshire blood has been pure, as far as the records are known today.

The excellent carcass quality of the Berkshire hog made him an early favorite with the upper class of English farmers. For years the Royal Family kept a large Berkshire herd at Windsor Castle.

The English subspecies originated, at the start of the 9th century, from the interbreeding of various other subspecies, among them the Italian "Casertana", other native breeds and certain Chinese breeds. From this original English breed many others have been derived, today widespread throughout the world such as the Duroc and the Pietrain. Large, fatty type, it is appreciated for its significant speed of growth. For this characteristic the true Berkshire are used to interbreed with posthumous breeds. It features improved meat to bone ratios and is adapted to being raised in the open.

The true Berkshire produces lean meat of excellent quality that distinguishes itself from the older breeds in that it offers both lean meat and large quantities of lard, whereas the older breeds lacked in lard production.

How to Roast a Boneless Pork Loin

There are several ways on how to cook boneless pork loin. The most delicious and popular way is to roast. Several methods are available to know how to roast loin. Whichever method is chosen, the roasted boneless pork is an all-time favorite dish.

Here are the ingredients needed to start roasting boneless pork loin:

1. A chunk of boneless loin cut. A pound of pork is usually cooked for 30 to 45 minutes. The quantity of seasonings and spices is for a two-pound pork loin cut.

2. Seasoning and/or spices of choice. For this recipe, one tablespoon each of sage, oregano and thyme will be mixed together.

3. One teaspoon of salt.

4. One-fourth teaspoon ground black pepper.

5. One teaspoon olive

Also, make sure that the following equipments are available:

1. Cooking oven

2. A roasting pan. It is better if the pan has a rack.

3. Aluminum tin foil that would be used to to cover the roasted boneless pork loin.

4. Meat thermometer.

5. Knives with sharp blade for cutting the roast.

6. A chopping or cutting board.

Now here's the step by step instruction on how to roast a boneless pork loin:
1. Select the best pork loin cut in the market. In order to select the best, get a pork cut that is easy to separate into slices. Get a loin that is coated of fat. The pork roast must be from the pork's "center cut." It is this fatty layer which will keep the moisture intact while the pork is roasting. The result will be a juicy roasted boneless pork loin.

2. Make sure that the oven is clean. Before seasoning the pork loin, pre-heat the oven. So when you will need to roast the pork, the oven is already in the necessary temperature. If the pork cut is raw, the right oven temperature should be 500. If the pork cut is already pre-browned, keep the heat at 375.

3. Now, turn the attention to the pork loin cut. Using a skewer, prick the pork cut all over. This helps the meat to absorb well the spices' flavors. Salt, pepper, sage, oregano, thyme and olive oil are blended together. The mixture is rubbed around the pork cut. After this, put the pork cut in the roasting pan. The pork cut's side with the layer of fat should be facing upward. Place the pan in the center of the pre-heated oven.

4. Continue with the baking. The temperature can be lowered to 300 after ten minutes. The roasted boneless pork loin should be cooked after an hour. Still, keep it in the oven and remove only when the temperature is down to 155. To know if the roast pork is cooked, get a knife and cut it. A translucent or pink meat means the roast is already done.

5. Baste the drippings in the roasted pork while it is in the oven. This makes sure that the flavor is absorbed.

6. Get the roasted boneless pork cut ready to be served. Set it in the cutting board. Cover it with an aluminum tin foil for 15 minutes. Then, start slicing it.

Pork is famous for having a lot of fat but its much way better than beef which has higher fat content. Roasted boneless pork is tasty and can also be served in the table all-year round and at any occasion. So, it's a good thing that one knows how to roast a boneless pork.

Grilled Nachos

GRILLED NACHOS

Ingredients:

6-cups Nacho flavored tortilla chips

1-cup Salsa

1½-cups Fajita chicken, frozen

½-cup Fresh roasted green chili's or frozen & drained

8-ounces (2-cups) Mexican cheese blend, shredded

2-cups Lettuce, shredded

½-cup Sour Cream

½-cup Guacamole

½-cup Black olives, sliced

½-cup Cashews, chopped

Instructions:

Heat up grill. Cut foil to make about a 20x20-inch sheet of heavy-duty foil; make double layer and form sides and corners. Spray foil on the inside with cooking spray and place on large platter or cookie sheet to move to grill. Spread chips on foil; top with chicken, chilies and cheese.

Place foil on grill over medium heat; cover grill. Cook 10 to 15 minutes; moving foil around until heated thoroughly and cheese is melted. Remove from grill and place back on cookie sheet or large platter.

Top nachos with lettuce, sour cream, guacamole, black olive slices, chopped cashews, and salsa; serve right away while warm.

Serves 6

Note: Sometimes for a change I substitute the green chili's with jalapenos and it gives a little different taste, but they are both good.

You can find this recipe and many more at Cristie's Cookin. Don't forget to submit your favorite recipe at Cristie's Cookin for a chance to win a free "Gotcha Covered" apron.