Sunday, October 30, 2011
Monday Night Meals
Kansas City Barbeque
Salt and Pepper
1 c ketchup
¼ c yellow mustard
¼ c cider vinegar
2 T Worcestershire sauce
2 T steak sauce
2 T molasses
2 T honey
1 t hot sauce
3 garlic cloves
We are using Chicken Thighs, but all meats would work just fine.
Mince the onion and garlic, place into a medium bowl. Add the ketchup, mustard, vinegar, lemon, Worcestershire, steak sauce, molasses, honey, and hot sauce. Add salt and pepper to taste. Mix well.
Turn on BBQ to medium heat. Place the meat of choice on the grill, we are using chicken. Allow the chicken to grill completely on one side, and flip. Cover the grilled side of chicken with BBQ sauce. Allow the sauce to stick to the chicken. Flip the chicken, and add sauce to other side. Repeat until desired amount of sauce is on chicken, as well as meat is fully cooked. Enjoy, Go Chiefs!
Carne Asada Fries
2 lb flank steak
4 garlic cloves
1 c cilantro
¾ c orange
½ cup olive oil
Salt and pepper
Place a 2 lb flank steak in a large baking dish. Sprinkle with salt and pepper on both sides. Pour the olive and orange juice over the steak, and flip so both sides are covered. Chop up the jalapeno, cilantro, limes and garlic cloves. Cover the steak on both sides with the spice mixture. Cover and refrigerate for at least six hours.
Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Add marinade every time you flip the meat on the grill. Remove from the grill and let rest before slicing.
For the Fries
3 russet potatoes
2 t garlic powder (1/2 for potatoes, ½ for guacamole)
1 t onion salt
1 t cumin (1/2 for potatoes, ½ for guacamole)
1 T olive oil
2 T cilantro
Chopped carne asada
1 cup cheddar cheese (shredded)
1/2 cup salsa
salt and pepper to taste
Preheat the oven to 400 degrees.
Cut the potatoes into thick wedges. Each potato should yield about 8 wedges. Place the wedges into a medium-mixing bowl and add the garlic powder, pepper, onion salt, cumin and olive oil. Toss or stir the bowl so the potatoes are evenly coated.
Lay the potatoes on aluminum foil on a baking sheet and bake for 25 minutes or until fork-tender. Make sure to flip the potatoes halfway through, so they brown evenly on both sides.
For the guacamole, peel and remove the sides from the avocadoes. Add the garlic powder, cumin, salt and pepper and cilantro. Mash until smooth and delicious.
Place the baked steak fried onto a plate. Cover with the carne asada, cheese, pico de gallo and finally the guacamole. Serve and enjoy, go Chargers!
Happy Halloween From Darren & Shannon @ True Treats
Posted by Shannon Rodrigues at 11:35 AM