Day 6: T-Bone with Bistro Dipping Sauce

November 9, 2008

The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I’m not making any money off of this. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

Now, I’ll have to be honest with you on this one. I was really wondering if I should make this recipe. The bistro dipping sauce is mostly ketchup, and I was worried it wouldn’t be that good. I decided to go ahead and give it a try, and boy am I glad I did!

The dipping sauce has Ketchup, butter, molasses, Worcestershire sauce and some spices, and it doesn’t taste like ketchup at all. The sauce was really terrific.

This was one of the celebrity recipes, and was attributed to Ed McMahon, who was a Marine Aviator in both World War 2 and Korea, being promoted to a full Colonel during his service.

Besides Ed’s wonderful bistro dipping sauce, the steaks also have a rub applied to them  before they are grilled. I highly suggest this recipe, and it’s free on the Weber site, so you can give it a try too!

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Day 5: Isaacs’s Inspiration

November 8, 2008

The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I’m not making any money off of this. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

I’ll have to say that I’ve been introduced to some really great stuff making these recipes this year. For today’s steak, Isaac’s inspiration, I learned about Adobo and Sezon seasoning. Mmmm! That stuff is going to find it’s way onto a whole lot of my meats in the future.

This recipe took second place at the MCB Quantico competition, and was created by Sergeant Isaac Gonzalez.

One interesting thing about this steak is that it uses a paste, rather than a rub or marinade. Several ingredients, whiskey, Teriyaki, orange juice, and lime juice, just to name a few, are combined to create a paste. The paste is then smeared over the steak, both sides, and sits like that, in the fridge, for 4 – 6 hours.

I’m a big fan of stuff that smells good while you’re grilling it, and I’ve been known to cook some corn on the cob, in the husk, just for the aroma. This steak smelled terrific when it was being grilled. Not only did it smell good, but it tasted delicious.

This one is going to have to go onto my favorites list for sure.

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Day 4: Garlic and Balsamic Marinated Steaks with Rosemary

November 5, 2008

The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I’m not making any money off of this. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

One of my new favorite cooking ingredients is Balsamic Vinegar, and I have these steaks to thank for it. Sure, I’ve used it before, but what a terrific flavor it has!

This recipe is Bum Phillip’s. These steaks are marinated in the previously mentioned Balsamic vinegar, Dijon mustard, garlic, minced rosemary, and some other ingredients.

The steaks smell absolutely heavenly when you’re cooking them, and the flavors stick with the steak after it comes off of the grill.

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Day 3: Combat Steaks

November 5, 2008

The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I’m not making any money off of this. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

This recipe is just so good, I had to cook it again this year. When I cooked it last year, I loved it, and this year is the same story. One bonus for the casual reader is that you can get this recipe for free on Weber’s site.

I have to give credit to Colonel Stewart Navarre, who took first place at MCB Camp Pendleton with this recipe.

Take some mushrooms, sauté them with some garlic, red wine and butter, then put them on an already delectable rib eye, bone in of course. Sprinkle with blue cheese crumbles or feta.

Simple right? Yes it is, but it doesn’t taste simple.

The cheese is strong enough to kick you in the taste bud, but the steak isn’t overpowered by the strong flavor. I couldn’t find portabello mushrooms, so I used “baby Bella” mushrooms. It still tasted great.

Have any doubts about buying the book? Try this recipe and tell me it isn’t worth $10.

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Day 2: Chicken Satays

November 3, 2008

The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I’m not making any money off of this. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

While I was thinking about using Disco’s Recipe on some different meats, this one seemed like a no brainer. Amy time I think about meat on a stick, I have to think about chicken.

The original recipe took third place in the MCBH Hawaii competition, and was concocted by Major Kevin McCoullough. I cooked it last year, and used a flank steak, just like the recipe wants. This year I figured, heck, let’s try it with some chicken.

The sauce is made up of Soy Sauce, Rice vinegar, and a host of other ingredients. This is one of the recipes that is only in the book. It’s also one of the recipes that I would have paid $10 for by itself.

The recipe calls for the meat to marinate for 20 to 30 minutes. I would go at least 3 – 4  hours, maybe even overnight. One other note, after the meat is removed from the marinade, the marinade is discarded. The next time I make this recipe, I’m going to boil the  marinade, and use it as a basting sauce. Although if you do so, remember that sugar burns really easy, so be careful.

The end result? Delicious. Really really delicious. It reminded me of Yakitori. I love the crispy pieces, and the sweet flavor. The next time I make this with chicken, I will make sure to let it marinate a good while longer, but it was really good the way it was.

Now, I know all of you steak lovers are yelling wondering where’s the beef. Don’t worry, this was the last of the alternate meats I used. All the recipes from here on out are with wonderful, delicious steak.

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