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Monthly Archives: March 2019

One last cookout for great Labor Day

Labor Day is the unofficial last day of Summer. For many across the country, school starts on the Tuesday after Labor Day. Labor Day, the first Monday in September, became a federal holiday in 1894. This long weekend is a great opportunity for one last cookout. Here are a few recipes great for your Labor Day blowout.

Flank Steak is a cut of meat often eaten in Arkansas. It is most often used in Mexican restaurants for steak fajitas. This long flat cut is also known as London Broil. The key to a tender flank steak is to make sure you cut it across the grain. The grain is the direction the muscle fibers run. Look at the steak before you marinade it to determine the direction of the grain.

Grilled Marinated Flank Steak

2 pound Flank Steak
1 cup Cooking Sherry or Red Wine
1/2 cup Soy Sauce
1/4 cup Brown Sugar, packed
2 tablespoons Salt Free Creole Seasoning
2 tablespoons Garlic, minced
2 tablespoons Tomato Paste
1 teaspoon freshly ground Black Pepper

Put the flank steak in a large ziplock plastic bag. Whisk the sherry, soy sauce, brown sugar, Creole Seasoning, garlic, tomato paste, and pepper in a medium bowl. Pour the mixture into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours.

Preheat your gas or charcoal grill. Allow the surface to get nice and hot.

Remove the steak from the marinade and pat it dry. Grill the steak for about 6 minutes on each side for rare. Increase the cook time for other doneness. White it cooks, pour the marinade into a small heavy saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until reduced and thickened, about 30 minutes.

Transfer the steak to a cutting board and let stand for 5 minutes before slicing.

Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side.

I love to cook fish on the grill. Fish lends itself to different marinades and sauces. As I say in the recipe, make sure that the grill is hot, hot hot or the fish will stick to the grill. If you want, you can spray the grill with oil before heating to help prevent sticking. Great substitutes for redfish are Catfish, Cod, Grouper and Salmon.

Grilled Redfish with Rosemary Lemon Sauce

2 pounds Redfish
3 Lemons
4 tablespoons fresh Rosemary, coarsely chopped
1/2 tablespoon Salt Free Creole Seasoning
2 teaspoons Cracked Black Pepper
1 tablespoon Garlic, minced
4 cups Cooking White Wine
1 tablespoon Extra Virgin Olive Oil

Zest the lemons, then juice them. In a large bowl, combine lemon zest and juice with the rosemary, Creole Seasoning, pepper, garlic, wine and olive oil. Mix together and add the fish. Marinate for at least 30 minutes. Meanwhile, prepare the grill. Allow the cooking service to get nice and hot. This is especially important for fish. If the grill is not hot, hot, hot, the fish will stick and fall apart. If you are using a fish grilling basket, make sure the basket is hot before adding the fish. Grill fish 2 to 3 minutes on each side. Remove from grill. Heat remaining marinade, simmer for 2 minutes, skim the top and pour over the fish before serving.

Every great meal deserves a great dessert. This parfait is perfect for a cookout. It is made to be assembled then stored in the refrigerator until serving. If you wish, you can substitute the white chocolate for dark or milk chocolate.

Double Chocolate Cheesecake Whipped Parfaits

1 cup cold Heavy Whipping Cream
8 ounces Cream Cheese, softened
3 tablespoons Unsweetened Cocoa Powder
1/2 cup Powdered Sugar
2 tablespoons Milk
1 block White Chocolate, grated

Using a stand mixer with a whisk attachment, whip heavy cream to soft peaks. Set aside. Mix cream cheese, cocoa powder, powdered sugar and milk together until fully combined. Reserve enough whipped cream for topping. Add the remaining whipped cream to cream cheese mixture and slowly mix until combined.

Spoon mixture into mini glass serving dishes. Top with whipped cream and grated white chocolate. Refrigerate until serving. For a twist, fresh strawberries or raspberries make a great topping. Put those between the cheesecake mixture and whipped cream.

Although Labor Day is the unofficial end of Summer, the weather is still warm enough for a few months to continue to have a cookout. These recipes are great any time of year.

Key Lime

Summertime is when most people take vacations. One of my favorite vacation destinations is Key West. You can not think of Key West without thinking of the Key Lime.

The Key Lime is smaller than the traditional lime. It also has a stronger acidity and aroma, which gives it the unique flavor that it has. Key limes are not often found locally. However, there is a great product you can use in its place.

Nellie & Joe’s Key Lime Juice can be found in local grocery stores. This Key Lime Juice got its start being bottled on the tiny island of Key West. It can easily pass for freshly squeezed juice. It’s a perfect ingredient to add a Key West flair to your dishes.

This is the first thing that you think of when you hear Key Lime. It is a simple dessert to make. I can’t think of a more refreshing way to end a wonderful summer meal.

Key Lime Pie

1 1/2 cups Graham Cracker Crumbs
1/2 cup Sugar
4 tablespoons (1/2 stick) Butter, melted
2 cans (14 ounce) Sweetened Condensed Milk
1 cup Key Lime Juice
2 large Eggs
1 cup Sour Cream
2 tablespoons Powdered Sugar
1 tablespoon Lime Zest

Preheat oven to 375℉.

In a medium bowl, mix the graham cracker crumbs, sugar and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325℉.

In a separate bowl, combine the condensed milk, lime juice and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

This is a great dessert for any dinner party. The addition of the strawberries and kiwi makes for a great presentation. This dish is a wonderful ending to any meal from a back yard cookout to a 5 course meal.

Key Lime Parfait

1 can (14 ounce) Sweetened Condensed Milk
4 Egg Yolks
4 Ounces Key Lime Juice
8 ounces Pound Cake
1/2 cup Heavy Cream
1 teaspoon Powdered Sugar
6 whole Strawberries
1 Kiwi, peeled, sliced in 6 slices

In a medium bowl with an electric mixer, combine milk and egg yolks and blend at low speed. Slowly add lime juice and continue mixing until well blended. Slice pound cake into 1-inch slices and cut to fit inside of a stemmed glass. Pour Key Lime filling over pound cake and refrigerate for at least 2 hours. Whip heavy cream with powdered sugar and top each glass. Garnish with a fresh strawberry and a slice of kiwi. Serve.

Cheesecake is a dessert that has always been a favorite in my family. I thought that I would combine the tart Key Lime Juice with the creaminess of cheesecake. It was a hit. I know you will enjoy it too.

Key Lime Cheesecake

2 cups Graham cracker Crumbs
1 1/2 cups Sugar, divided
1/2 cup Butter, melted
24 ounces Cream Creese, softened
6 Eggs, separated
1 cup Sour Cream
1 1/4 teaspoons Lime Zest
1/2 cup Key Lime Juice

Preheat oven to 350℉.

Combine crumbs, 1/4 cup sugar and butter in a small bowl. Mix well. Press mixture in the bottom and 1 inch up the sides of a buttered springform pan. Bake for 8 minutes. Cool in pan.

Beat cream cheese with mixer until creamy. Gradually add 1 1/4 cups sugar. Add egg yolks, one at a time, beating after each addition. Stir in sour cream, lime zest and lime juice. In another bowl, beat egg whites into stiff peaks. Fold into cream cheese mixture. Pour batter into prepared curst. Bake for 1 hour and 15 minutes. Turn oven off. Partially open oven door. Let cheesecake cool in oven for 15 minutes. Remove from oven and immediately run knife around the edge of pan to release sides. Cool completely in pan on rack. Cover and chill for 8 hours before serving.

The next time you are planning a summer meal, thing about including Key Lime Juice in your dishes. It will bring a little part of the Keys to your home.