throw some soy sauce and butter in a dish. microwave til butter melts and give it a little wisk.

throw steak on grill, baste with soy sauce/butter mix.

enjoy!

4 nice ribeyes – not too thick
1 stick of butter melted
saute one sweet onion until carmelized
1 cheap bottle of amaretto
- add amaretto to onions and let reduce
- soak steaks in reduced mixture until grill
is hot
- continue to baste steaks with reduction
- grill to your liking

Serve with fresh green beans and baked sweet potatoe.

My mouth is watering! Thanks Kenny!

Flank Steak
3 cloves of garlic, crushed
1 TBSP grill seasoning blend (Cruz Bay Grill Rub or Montreal Steak Seasoning)
1 tsp ground cumin
2 tsp hot sauce
1 TBSP Worcestshire aauce
2 TBSP red wine vinegar, plus 2 splashes
1/3 cup extra-virgin olive oil
2 lbs of flank steak

Combine 1st 7 ingredients
Poke flank steak with tines of a fork all over (VERY IMPORTANT STEP!)
Pour marinade over steak in ziplock bag and refrigerate overnight or 8 hours turning steak occasionally.
Grill until med-rare (about 5 minutes each side on Medium heat)

Garlic Rosemary Roasted Potatoes
6 medium potatoes, peeled and cut into pieces
3 TBSP fresh rosemary
6 garlic cloves, crushed (more if you like)
oil for roasting pan (1/2 veg and 1/2 olive oil)

Parboil potatoes in large pot; remove & drain when ready
While potatoes are cooking – place oil, rosemary & garlic in 13×9 glass pan & heat in 450 degree oven (about 10 minutes)
Place partially cooked potatoes in hot oil and turn to coat
Put potatoes back in oven and cook for 20-30 minutes, turning occasionally, until golden brown
Extra step if you want them crispy is to remove the potatoes from the oil with a slotted spoon and place them back in the oven on a foil lined cookie sheet for a few minutes.

Enjoy!

Take a small bowl – put your favorite steak sauce in it.
Squeeze two limes in it.
Fill your palm with brown sugar – drop it in the bowl.
Mix it up – put it in a plastic bag and drop two steaks in.
Refrigerate and go to happy hour.

On the way back from happy hour – stop by St John Spice and get some garlic peppercorns – whole.
Get back to the villa, put the peppercorns in a heavy plastic bag and beat the heck out of them with a hammer. Have fun.kkwz
Roll your wet steaks in more steak sauce then the peppercorns and grill while extending happy hour on your patio.

Doesn’t matter how they taste now – you’ve been to two happy hours.

2 NY Strip Steaks (thick/large) – we buy in bulk from Costco – the two steaks should fit snugly into a 1 quart zip lock bag – place steaks in bag.

Mix 1 Tbsp Asiana Black Pepper Sauce
(http://asiana-west.stores.yahoo.net/blacpepsauc.html)

and 1 Tbsp of minced fresh garlic (we use Gilroy Garlic)

Add mixed sauce to the steaks in the bag – zip and mix by squishing bag. Allow to stand for 15-30 minutes.

Can be frozen at this point for travel (we take these with us to St John in our check-in luggage in a soft-sided cooler) – they are still frozen when we arrive.

Sear steaks on very hot BBQ (both sides for 30-sec) and then cook until medium-rare (or too taste) – about 5-7 minutes on each side.

Simple, easy and tasty (very little clean-up)

4 Tablespoon butter.
.5 cup 1/4 dice green pepper
.75 cup 1/4 dice onion (Spanish)
1 lb button mushrooms, cut the bottom of the stem off
1 Tablespoon soy sauce
2 Tablespoon lemon juice
3 Tablespoon Dry Sherry

1, Melt the butter and cook the peppers and onions on medium heat for about 5 minutes.

2, Add the mushrooms and lemon juice, cover and cook for 10 minutes. Stir every once in a while.

3, Add the soy and sherry and cook for another 2 minutes.
There should be alot of liquid. Serve in small bowls with the liquid.
That’s it, simple and yummy!

Herb Crusted Rib Roast – it’s easier than steaks for 4 or more people, better than prime rib and you can play host while it cooks

Ingredients
- 16 oz (raw) Choice Standing Rib Roast per person – 5 to 12 pounds
- 1 cup minced parsley
- 3 tablespoons minced rosemary
- 3 tablespoons minced thyme
- 3 tablespoons minced shallots
- 4 tablespoons minced garlic
- 1-2 tablespoons coarse salt – kosher or sea salt
- 1 tablespoon coarsely crushed black pepper
- 1/4 cup olive oil
- 1 teaspoon Jerome’s Hot Sauce

Procedure

- Trim the roast of all but 1/4′ of fat

- Tie roast with butchers twine

- Salt & pepper the roast to taste

- Prepare grill for indirect heat, preheat to 450oF. If you are using a gas grill (boo hoo, but that’s what we end up with on St. John) then set both sides of the grill on high and turn one side off when its time to put the roast on. If you are using a charcoal grill then start the coals in a chimney and dump them on one side of the grill.

- Combine all ingredients, except roast, in bowl and mix well. This is your herb crust

- Place roast on platter, fat side up, and rub sides and top with herb crust, piling lots of herb crust on top

- Transfer the roast to the indirect heat side of the grill. Insert an accurate thermometer into the thickest part of the meat.

- Reduce heat to 350 by moderating gas burners or partially damping charcoal grill vents

- Cook to 125oF for rare, 128oF for medium rare, 132oF for medium – make hamburgers for people that want their meat cooked more.

- Transfer roast from grill to platter and cover with foil and allow to rest for 15-30 minutes. Roast temperature should increase by 5oF during this time.

- Carve and serve with the reserved au jus from the platter

That’s beefy-licous!

Comments
- You can use a Prime cut of meat, but the standard Choice is plenty tender and half the price
- You can leave out the Jerome’s for Gretchen
- Using a remote read thermometer allows you to keep an eye on the temperature without opening the grill
- Opening the grill to check the meat will increase the cooking time
- You will open the grill too much
- Rib roasts and rib eye steaks are fatty cuts, there will be a good bit of grease dripping – keeping the lid closed will reduce flare ups

Cheers, RickG

What’s next, a suggestion to pour Heinz 57?

The other stuff looks awesome though.

On-Stjohn.com BROCCOLI SOUP: Puree’ Perfection

This is the easiest, and might we say, the freshest and best broccoli soup you’ll every make.

Why? Because broccoli is about all you’ll need. And that’s the point, right?

If you’ve made broccoli soup with, say, onions and white wine and chicken stock and more, well…then you’ve made broccoli-onion-chicken stock-and more soup. This is JUST broccoli soup. (Trust us! It’s good!)

4 C. broccoli florettes (That’s right, trim ‘em up)
1- Pot rapidly boiling water … in a big pot … with a lid
Salt and Pepper
1 log of goat cheese, chilled
A handful of pecan halves
4 shallow soup bowls

So, you’re thinking, that’s all pretty weird, right? Stick with me.

Reminder, Trim broccoli (although don’t put too much effort into it) and throw into pot of rapidly- boiling water. Add a couple of pinches of salt and put the lid on.

Wait four minutes. Maybe three. But for sure not five.

Drain the broccoli, but don’t you dare drain that water away. That’s “broccoli stock.”

Put the broccoli immediately in a blender (it better be steaming hot) and then add enough of the broccoli stock to fill half of the blender. That’s HALF WAY UP.

Any idea what we do next?

Yes. Blend. Furiously.

You will end up with a puree’ of broccoli that is nothing more than actual broccoli and the water it’s cooked in. (Trust me. This is an amazingly good and fresh blender full of stuff.)

A pinch of salt and a grind or two of pepper right now, please. Crank the blender just once more.

Then put 4 shallow soup bowls on your table. Put a handful of pecans in the middle of each bowl and put two perfectly cut quarter inch slices of goat cheese on top of the nuts. Nuts and cheese. Mmmm.

Soup’s still steaming hot. Right?

Okay ….

Now … steady with the hand … pour the broccoli soup into the bowl. Slowly, it will surround, and eventually encompass your nuts and cheese (and how often does soup do that for you.)

Final touch? Yes, you’re right. There should be one. Drizzle some of that top shelf olive oil you’ve got over the whole dish. In a circle or two. Just like an Iron Chef.

Yowzers! That is broccoli soup the OSJ way!

Page 28 St. John Style