Mmm. Where do I begin? I guess I should start by thanking the grill master: Dennis. Thank you for teaching your son a couple things about the charcoal grill. Or else this would have been a disaster.
We'll start with the espresso steak. This was a sirloin cut marinated in olive oil and chili powder for a couple hours. Then I used a dry rub containing: 1/4 c. fresh ground espresso, 2 T. brown sugar, 1 t. chili powder, and 1 t. garlic powder. I let the rub sit for about 30 minutes before going onto the grill.
They got a little more done than I would like, but its really hard to tell when your steak starts out black.
My dad is the king of this phrase: "No, its not burnt honey, its blackened!"
Oh, and just in case you're wondering. This delicious steak is all from our 1/6th of a heifer loot. Plenty more farm raised steaks in the freezer.......
Now to the shrimp scampi. I read about a way to spice it up in my Rachael Ray cookbook that calls for adding lemon zest, salt, pepper, and 3 shots of rye whiskey to the cocktail sauce. Then serve it like I did but in a martini glass. She calls it shrimp martinis. I didn't have everything on hand, so I just improvised. Hey, I thought they at least looked cool!
Serve it up with staples like mashed potatoes and baguettes. I really liked this twist on an classic American dinner. If you've never tried a steak rubbed with espresso or even coffee, you need to! I promise it doesn't taste like coffee.
Kitchen update: tomorrow is the deadline for all kitchen projects. Sooo, you can expect to see beautiful pictures by the end of the week.
8 comments:
My steak was just marinated in Italian dressing and it too was very good...The pic you took looks really good by the way...
I feel sorry to who ever has to do the work to finish your kitchen by it's deadline.
That looks so gooooood! Call Fisher and send him home with the leftovers.
That looks AMAZING
Now that your kitchen is done, we should just go there to eat ALL the time!
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