Sometimes, I get in a rut on the barbecue...steaks, chops, hot dogs, burgers, chicken...and just want to break out and do something different. Lately, we've been watching some travel shows and drooling over the food shown from Thailand, Vietnam, China, and Japan. I want to make something more like that.
A few weeks ago, we had a cheap, easy version of a teriyaki bowl featuring Trader Joe's Korean inspired Bool Kogi. Today, we're doing it from scratch.
I've put together a very tasty marinade and am letting my skirt steak soak in it overnight, then will grill it up and see how good we can get it.
First, the ingredients:
Marinade:
1/4 cup - Worcestershire sauce
1/4 cup - low sodium soy sauce
3 teaspoons - honey
1 tablespoon - olive oil
1 teaspoon - Chinese five-spice powder
1 teaspoon - mince garlic
Plus:
2 lbs - skirt steak
3 - sliced green onions
Mix the ingredients for the marinade, put steak in sealable bowl or plastic bag. Pour marinade in to soak and refrigerate overnight. Cook on grill, 3 minutes per side over direct head and 5 minutes per side over indirect heat, covered.
On the side, I'm making grilled corn on the cob, elote style. I've steamed some corn, cut each cob in half, and then cook over direct coals, 5 minutes per side. Apply some mayonnaise and parmesan cheese before serving.
In addition, I'm cooking some zucchini in foil and grilling pineapple slices...5 minutes per side direct heat...putting a few mandarin orange slices and serving all up on a bowl over rice.
Add the green onion over the top after you've put it all in a bowl.
The leftovers also make a superior steak 'n eggs omelet for the next day's breakfast.
This week's gardening:
Picking weeds out of the lawn, deadheading the roses for the last time in the season, spraying deer repellent on the front yard bushes.
Stop by the Musick Channel Garage Sale to pick up some treasures from our stash of over thirty years of collecting, like these great Liberty Falls collectibles which would look great under your Christmas tree.
Darryl Musick
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