Coke Ribeye Steaks!

Cola-Marinated Rib Eye Steaks

Serves: 4

Prep time: 10 minutes

Marinating time: 30 minutes

Grilling time: 8 to 12 minutes

Marinade

1 can (12 ounces) cola
1/3 cup canola oil
1/3 cup Weber® Chicago Steak Seasoning
4 rib eye steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat
1 large red onion, cut crosswise into 1/2-inch slices
1. In a medium bowl whisk the marinade ingredients. Reserve 1/4 cup of the marinade for the onion. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and let marinate at room temperature for 30 minutes, turning the bag occasionally. Place the onion slices in a shallow dish and pour in the reserved marinade. Carefully turn to coat. Marinate at room temperature alongside the steaks.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F) on one side of the grill and high heat (450° to 550°F) on the other side.

3. Remove the steaks from the bag and pat them dry with paper towels. Lift the onion slices carefully from the bowl, letting any excess marinade drip back into the bowl. Discard the marinade.

4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). At the same time, grill the onion slices over direct medium heat until lightly charred and tender, 8 to 12 minutes, turning once or twice. Remove the steaks and onion slices from the grill as they are done. Let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the onion slices on top.

© 2011 ACH Food Companies, Inc. Used with permission.

Memorial Day

Today I remember the most dedicated heroes of our country. The ones who gave the ultimate sacrifice. May all who consider themselves citizens of this great republic honor them as well.

National Armed Forces Day

President Harry S. Truman led the effort to establish a single holiday for citizens to come together and thank our military members for their patriotic service in support of our country.

On August 31, 1949, Secretary of Defense Louis Johnson announced the creation of an Armed Forces Day to replace separate Army, Navy, Marine Corps and Air Force Days. The single-day celebration stemmed from the unification of the Armed Forces under one department — the Department of Defense.

Coq au Vin Recipe

The family prefers white meat so this is a definite variation from the normal CaV!

INGREDIENTS

1/2 lb bacon, sliced
1 large yellow onion, sliced
3 or 4 chicken breasts
6 carrots, sliced
16oz of white mushrooms, sliced or whole
1 lbs of baby dutch potatoes
Salt and pepper
2 cups chicken stock
2 cups zinfandel
2 bay leaves
Several fresh thyme sprigs
Several fresh rosemary sprigs
1/2 cube of butter

METHOD

Fry up the bacon so it’s firm but not done. Remove the cooked bacon, set aside. Keep the bacon drippings in the pan. Working in batches if necessary, add onions and chicken. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning sprinkle the chicken with salt and pepper. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer.

Transfer to crockpot and cook on low for 3 hours, or until chicken is tender and cooked through. Saute the mushrooms and potatoes in the drippings left over and here is where I like to flambe some brandy into the finish, to give it some sweetness, and it’s fun to light things on fire.

Remove chicken and veggies to a separate platter, cover and let rest. Remove the bay leaves and sprigs.

Transfer the liquid to the saute pan. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. I usually add some corn starch mixed with cream to assist with the thickening. Lower the heat, stir in the butter. Plate the chicken and veggies over rice and coat with the sauce. Enjoy!

Here is how you should vote on Diablo Magazine’s Best of the East Bay 2011:

bar menu: The Prickly Pear Cantina

specialty cocktail: Blood O Rita, The Prickly Pear Cantina

margarita joint: The Prickly Pear Cantina

happy hour: The Prickly Pear Cantina

girls night: The Prickly Pear Cantina

picnic spot: Sycamore Grove

ski resort: Donner Ski Ranch

weekend travel: Carmel

new restaurant: The Prickly Pear Cantina

special occasion restaurant: The Peasant and the Pear

chef: Rodney Worth

romantic restaurant: The Peasant and the Pear

dining vibe: The Peasant and the Pear

steakhouse: The Peasant and the Pear

hamburger: Fat Maddie’s Grill

coffee house: Sideboard

breakfast joint: Katy’s Korner

brunch spot: Pasta’s

fish taco: The Prickly Pear Cantina

salad: The Peasant and the Pear

dog friendly: should be outlawed

outdoor patio: The Peasant and the Pear

place for cheap lunch: The Little Pear

comfort food: The Peasant and the Pear

mexican: The Prickly Pear Cantina

asian: Uncle Yu’s Livermore

Iwo Jima – Feburary 23, 1945

  • The flag was planted on top of Mt. Suribachi with little resistance…at first.
  • The flag pole was actually an iron rod salvaged from a cistern found on the mountain
  • Staff Sergeant Low Lowry was a staff photographer for Leatherneck magazine and took the first picture. After attacked by the Japanese he dropped and broke the camera, but the exposed film was salvageable.
  • While they were retrieving the camera a sword-wielding Japanese officer attacked and was killed by a .45 shot to the head.
  • The flag was replaced by a larger one, and this larger flag is the one in the famous picture.
  • Iwo Jima was not in the main theater of the war, but proved to be an important moment in the war.

Valentine’s Day before the Saint

In ancient Rome, February was the official beginning of spring and was considered a time for purification. Houses were ritually cleansed by sweeping them out and then sprinkling salt and a type of wheat called spelt throughout their interiors. Lupercalia, which began at the ides of February, February 15, was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus.

To begin the festival, members of the Luperci, an order of Roman priests, would gather at the sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would then sacrifice a goat, for fertility, and a dog, for purification.

The boys then sliced the goat’s hide into strips, dipped them in the sacrificial blood and took to the streets, gently slapping both women and fields of crops with the goathide strips. Far from being fearful, Roman women welcomed being touched with the hides because it was believed the strips would make them more fertile in the coming year. Later in the day, according to legend, all the young women in the city would place their names in a big urn. The city’s bachelors would then each choose a name out of the urn and become paired for the year with his chosen woman. These matches often ended in marriage. Pope Gelasius declared February 14 St. Valentine’s Day around 498 A.D. The Roman “lottery” system for romantic pairing was deemed un-Christian and outlawed.

Chicken Mole Enchiladas

Not this week, but next week…Bachelor Menu:

Mole Sauce

9 Ancho Chilies (stemmed)/or
9 New Mexico Chilies
(Ancho will be sweeter than New Mexico)
1 Tbs Onion Powder
1 Cinnamon Stick
1 Tbs Peanut Butter
2 Garlic Cloves
1 Medium Tomato
1/4 Cup Raisins
1/4 Cup Almonds
1 Tablet Mexican Chocolate
1 Slice of Bread
1 1/4 Tbs Salt
6 Cups Water

Directions
Place water in a sauce pan, along with chilies, place on medium heat and steep until chilies are softened. Place chilies, and the remainder of ingredients in a blender along with the steeping water, you may have to do this in batches, depending on the size of your blender. Blend until pureed thoroughly. Return mixture to the sauce pan and simmer for approximately 30 minutes without the lid.

Enchiladas
Vegetable oil (for frying)
2 Tbs Olive Oil
12 Corn Tortillas
2 Cups Grated Monterey Jack Cheese
2 Cups Shredded Rotisserie Chicken

Directions

Place oil in skillet about 1 inch high. Once heated pass each tortilla through the warm oil just enough to fry the top layer, but not crispy. You just want the tortillas to be pliable. Once all the tortillas are fried, place about 2 tablespoons of chicken on each and roll into a taco. Place olive oil and about 1/2 cup sauce in the bottom of a pan or skillet, cook for about 5 minutes. Lay the rolled enchiladas in a single layer in the pan. Pour another generous helping of sauce on the top and finally sprinkle with the grated cheese. Place in a preheated 425 degree oven just until the cheese is melted and golden brown (approximately 20 minutes). Top with more sauce, and enjoy!