Grilling beef is a no-brainer. I can’t believe how we were so daunted over grilling until we moved to Texas and bought a Weber. Couple a good quality grill with good quality meats, you can’t go wrong. And yeah, throw in a meat thermometer there too. it’s always nice to remove the guess work in the equation. I am not a big fan of marinades, although God knows that there is a gamut to choose from. I will make a dip from time to time but really, if your meat is good, you are more than half-way there in the “great barbecue” experience.
I use top sirloin filet for my beef kabobs. It is the leanest most tender part of the top sirloin. It’s almost similar in appearance with filet mignon, but not the price tag. I get my meats from Whole Foods, where the butcher know my by name and he always gets me great cuts.
This may seem like a lot of ingredients but really it’s not. It’s your ordinary bottled spices and you may omit some that you don’t particularly like.
Like all my recipes, this is easy to remember. For two pounds of meat, all powdered things are 1 T each except for salt. Onion powder, garlic powder,paprika, thyme, oregano and cayenne (this is critical, if your stock is really hot, 1/2 T would be enough). To add to my skewers, I have red and green pepper and mushrooms.
Mix meat and spices in a ziploc bag, shaken bake style, then let sit for about an hour.
Grill on medium high, 3 minutes per side for medium. Adjust cooking time on the doneness.
As I mentioned in my previous post, this is a sequel for my Herbed Turkey Breast. I love re-hashing roast turkey than roast turkey itself.
This is a little bit more than one breast side. Perfect.
Other good stuffs are as follows: 1 onion, 2 celery stalks, 1C of carrots, 1 cup green peas, 2 cups potatoesSaute onions and celery in olive oil, about 4 minutesAdd the diced turkey. Here comes the good part—add a cup of white wine. Take a huge sniff. Thats what heaven smells like.Add two cups of chicken stock. Bring to boil then add potatoes and carrots.
Cover and allow to cook in simmery goodness for 20 minutes.
Add the peas. I used canned peas (gasp!), because I forgot to buy the fresh ones and I wasn’t about to drive 7 miles in 32 degree weather for just a bag…Add chopped parsley
You can choose to thicken the whole thing by dissolving 2-3 T of cornstarch in 1/2 cup water. This is done. I will be serving this for D’s birthday so I will refrigerate until I am ready to do the crust/top.
Traditional way of putting a “top” on chicken pot pie, because it IS a pie, is by doing the flaky crust version. I follow Ree Drummond’s recipe which allows it to be frozen, then thawed as needed. It’s fail proof. Follow her blog. She’s known as the Pioneer Woman. That would have been perfect in itself but Dave cringes at the sight of butter. So for him, I use herbed pizza crust. The kind you make for calzones, except I put a lot of herbs. The recipe is from my bread maker, so nothing fancy.
I am using individual small pie pans for the birthday dinner. So I am divvying up my crust to small balls to roll out.
Roll out flat then lay on top of pot pie.
Check out that French rolling pin. So professional looking. Almost makes up for the fact that I am up to my elbows in flour.
This is Dave’s herb crust.Cover the topI am taking these turkey pot pies to dizzying heights of sophistication. Note the the smiley-face decor…
Bake at 375 for 20-25 minutes, depending on how crunchy you want the top.
