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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

• 1 2 Lb. Boneless Beef Sirloin Steak 1” Thick
• 1/4 cup A1 Original Steak Sauce (or Equivalent)
• 2 teaspoons snipped fresh basil, crumbled or 1/2 teaspoon dried basil, crumbled
• 1 1/2 teaspoons snipped fresh rosemary
• 1/2 teaspoon coarse ground black pepper
• 1/8 teaspoon garlic powder

PREPERATION:

1. Mix steak sauce, basil, rosemary, pepper, and garlic powder in bowl, brush on both sides of steak. 2. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 7 to 8 minutes on each side until steaks are medium rare to medium doneness. Serves 6

 

INGREDIENTS:

• 2 12-14 Oz. NY Strip Steaks cut 1” thick
• 1 can prepared gravy (10-12 Oz.)
• 1/2 cup finely chopped onion
• 1/4 cup sweet vermouth
• 2 teaspoons Dijon-style mustard
• 1/4 teaspoon cracked pepper

PREPERATION:

1. To make sauce: In 1-quart saucepan over high heat, cook onion in vermouth until liquid is almost evaporated. Reduce heat to medium. Add gravy, mustard and pepper; heat through, stirring constantly. 2. On grill rack, place steak above medium coals. Grill, uncovered, until done (allow 22 minutes for rare and 26 minutes for medium); turn and brush often with sauce. Heat sauce; serve with steak. Makes 6 servings. To broil: Place steak on rack in broiler pan. Broil 4 inches from heat until done (allow 30 minutes for medium); turn and brush often with sauce.

 

INGREDIENTS:

• 1 Lb. Walleye Fillets w/skin on (Substitutions-catfish, halibut)
Marinade:
• 1/2 cup red wine
• 1/4 cup rice vinegar
• 1 T. olive oil
• 1/4 tsp. garlic powder
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. each salt & pepper

PREPERATION:

Mix all marinade ingredients in flat glass dish. Place walleye in dish and marinate in refrigerator for 15 minutes. Remove walleye from marinade. Lightly coat with vegetable oil. Place walleye on grill for 4 minutes. Turn. Grill for approx. 3 more minutes until internal temperature reaches 145 F. Serves 4

 

INGREDIENTS:

• 8 to 9 chicken drumsticks and thighs
• 1 onion, cut into chunks
• 1 small green pepper, cut in chunks
• 3 tbsps vegetable oil
• 1 can (1 pound 12 Oz.) whole tomatoes
• 3 tbsps brown sugar
• 1/4 cup lemon juice
• 1 tbsp balsamic vinegar
• 2 tbsps Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp thyme
• 1/2 tsp oregano
• 2 tsps finely chopped lemon peel
• 6 to 8 lemon slices

PREPERATION:

1. Process onion and green pepper in food processor until pieces are 1/4 inch or smaller. Saute onion and pepper in oil in saucepan until tender but not brown. 2. Process tomatoes in food processor until coarsely pureed. Add to saucepan along with sugar, lemon juice, vinegar, Worcestershire sauce, salt, pepper, thyme and oregano. Simmer, uncovered, 35 to 40 minutes, stirring often until slightly thickened. Stir in lemon peel. Sauce can be made ahead and refrigerated for up to a week. 3. Arrange chicken legs on oiled grill, skin side up, 4 to 6 inches above hot coals. Grill 10 minutes, then turn. grill an additional 20-30 minutes, turning chicken pieces and brushing with BBQ Sauce often, until richly glazed and meat near bone is no longer pink. Place lemon slices on chicken for last 5 minutes of cooking and brush again with sauce. 4. Serve hot or warm with additional heated sauce to spoon over if desired. Serves 4 to 6

 

INGREDIENTS:

babecue-ribs~ 6 pounds (about 2 slabs) baby back ribs
~ 1 (18 Oz.) bottle of your favorite prepared barbecue sauce
~ 3/4 cup packed brown sugar
~ 1/3 cup cider vinegar
~ 1/4 cup Worcestershire sauce
~ 3 tablespoons butter or margarine
~ 2 tablespoons dry mustard

PREPERATION:

(1) To make sauce: In 2-quart saucepan, combine barbeque sauce, sugar, vinegar, Worcestershire, butter and mustard. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes, stirring often. Let stand 1 hour. (2) In covered grill, arrange preheated coals around drip pan; test for medium heat above pan. On grill rack, place ribs, fat side up, over pan but not over coals. Grill, covered, 1 1/2 to 2 hours or until well-done. Adjust vents and add more charcoal as necessary. Turn and brush with sauce every 30 minutes. Makes 6 servings. To roast: Place ribs, fat side up on rack in pan. Roast, uncovered, at 350O F. 1 1/2 to 2 hours or until well-done. Turn; brush with sauce every 30 minutes.

INGREDIENTS:

• 1 Lb. red Snapper fillets, skinless
• 1 T. Dijon mustard
• 1 large, Vidalia onion, thinly sliced
• 1 T. Olive oil
Fruit Relish:
• 2 C. orange segments, chopped
• 1 C. papaya, peeled, chopped
• 2 T. fresh mint, chopped
• 1/4 C. lime juice
• 2 T. honey

PREPERATION:

Toss together all fruit relish ingredients, refrigerate. Spread both sides of snapper fillets with mustard. Lightly coat a sheet of heavy-duty aluminum foil with olive oil. Lay onions on foil and place on grill for approximately 10 minutes until soft and light brown. Lightly coat snapper with vegetable oil. Place snapper on grill for 4 minutes, turn. Grill for approximately 4 more minutes until internal temperature reaches 145 F. Place snapper on serving plate. Top with onions and surround with fruit relish.