Gulf Coast Living

The last few years living on the oceanside in the southern outer banks has given me such an appreciation for seafood.Tilapia, mahi, flounder, grouper - fish was certainly plentiful in our area. Now we've moved to another coast and a quite different one at that. My obsession with Bravo's Top Chef has taught me that the gulf coast, too, is renowned for its seafood. Amberjack, mackerel, trout and most notably - shrimp. Seriously, the term jumbo shrimp has new meaning here in the Houston-Galveston area. Jumbo shrimp at home were the size of your thumb. Jumbo shrimp here are the size of your hand. And the color. The color is so pink and gorgeous.I had to search out a recipe that would allow me to try these gargantuan crustaceans. Brett and I were thoroughly impressed. Ironically enough I'm writing this post during another one of the gulf phenomenons: the random-I-put-out-your-power-flood-your-street-with-no-warning-pseudo-hurricane storm. Either way, I'm happy to be experiencing new, fresh ingredients. The recipe below I found in a Rachel Ray mag and was absolutely floored at how delicious it turned out. The shrimp and watermelon were so fresh and juicy this was sure to be a success.

Prosciutto Wrapped Shrimp with Watermelon Tomato Saladadapted from Every Day with Rachael Ray

12 jumbo shrimp, shelled, deveined & tails left on
12 thin slices prosciutto
2 cloves garlic, minced
2 lemons, juiced & zested
1/2 tsp oregano
1 tsp - 1 tbl crushed red pepper (depending on your taste)
1/2 small watermelon, cubed (about 3 cups)
1 tomato, chopped
1/2 small onion, chopped
3/4 lb feta, cubed
1/4 fresh parsley, rough chopped
6 tblsp olive oil
Salt & pepper to taste

1. Combine garlic, olive oil, lemon zest, lemon juice, 3 tblsp olive oil, oregano, and crushed red pepper. Add shrimp, a little salt and pepper and turn to coat. Allow to marinade for 30 minutes - hour.
2. Wrap each shrimp with one slice of prosciutto. Brush remaining marinade on each shrimp.
3. Heat a grill pan or grill to medium heat (a grill pan works best here so the prosciutto stays nice & snug on the shrimp). Place shrimp on grill and cook, turning once after 3-4 minutes each side. Shrimp will be opaque and prosciutto should be crisp.
4. Combine feta, watermelon, tomato, onion, parsley, remaining olive oil and salt and pepper.
5. Serve 4-6 shrimp on top of watermelon salad.

Serves 2.

Summery Sides

I know. I know. It's been entirely too long since I've posted and there are a million different reasons I can cite. Family and friend visits, trips to tube down the Guadelope River, the ceaseless attempts to turn this house into a home with cans of paint and trips to TJ Maxx Home Goods, fence staining, and the continual struggle of lawn maintenance for grass that curses every day in Houston and oh, wait - gainful employment. I figured that my dead "air time" would go unnoticed but surprisingly I've many requests to return to the computer. Even though my blogs have been infrequent we've been having more dinner parties than ever and I've been whipping up countless experimental recipes.
Summer is such a wonderful time when dishes can be as simple as a salt and peppered seasoned steak or chicken marinated in Italian dressing, all cooked on the grill with liberal amounts of Summer Ale and Shiner Bock. However, as you may know from here, I think that side dishes are often forgotten and difficult to reinvent. The first dish I'll mention is Brett's absolute favorite side dish of all time. He's truly giddy with delight every time I make it. We're all familiar with the caprese salad and the beauty in its simplicity. This was a huge hit at our first get together. As an anti-mayonnaise girl, I'm frequently disapointed at cookouts when the potato salad is drowning in some sort of white goo reminiscent of Elmer's so I created a version here that eliminates said coagulant and uses the grill to add smoky flavor, texture and warmth. I hope you enjoy both of these sides and that they bring a little life to your next summer meal.

Caprese Salad2 large tomatoes
1 12-16 oz ball mozzarella
1/4-1/2 cup basil, chiffonade or rough chopped
1/2 cup balsamic vinegar
salt & pepper to taste

1. Heat a small sauce pan over medium-low heat and add vinegar. Cook, stirring occasionally, until balsamic has been reduce to 3 tablespoons, about 15 minutes. Keep watch over this. Trust me - burned vinegar = nasty smell & pan disasters.
2.Slice tomatoes 1/4 in thick. Slice mozzarella using a cheese cutter or dental floss. Strange, I know but knives & mozz do not a match make.
3. Layer mozzarella and tomatoes. Top with basil and drizzle with balsamic reduction.
4. Salt & pepper to taste.

Serves 4.

Grilled Potato Salad1.5-2 lbs baby yukon gold potatoes, halved
1 red bell pepper
1 red onion, quartered
2 tblsp grainy mustard
2 tblsp apple cider vinegar
1/4 cup olive oil plus 2-3 tblsp
2 cloves garlic, minced
2 tblsp brown sugar
1 lemon, zested & juiced
1 tblsp Canadian Steak seasoning or other mixed spice of choice

1. Heat a grill or grill pan to medium heat. Brush potatoes and onion quarters with olive oil. Grill for ~7 minutes on each side until nice char marks appear and potatoes soften.
2. Brush red pepper with olive and grill, turning ever 3 minutes until each side has nice char marks.
3. Remove all veggies from grill and let cool. Meanwhile, whisk together the olive oil and the following 4 ingredients.

4. After veggies have cooled slightly, slice the red pepper and toss all veggies with the vinaigrette. Serve warm.

Serves 4-6

Anniversary Spread




White Chocolate Raspberry Cheesecake

Gorgonzola & Honey Crostini

Filet with Red Wine Sauce & White Asparagus

2002 Tannat & Filet

Piece de resistance!



This past Tuesday marked two wonderful years with my amazing husband. We had a swelteringly hot but perfect wedding at Autumn Creek Vineyards near my home town of Eden, NC. McDorman photography chronicled our perfect day with a fabulous video.  We decided to travel to Texas wine country this coming weekend to celebrate our anniversary and take part in our favorite libation; however, I still wanted to make the actual date special so I decided to prepare a special dinner to thank my husband for everything he continually does for me! I went with an easy four course meal with wine pairings for each course.

First course was an easy appetizer that I beg ALL of you to try. Seriously, if you can't even make toast you can make these crostini. I paired these fantastically easy bites of heaven with a 2009 Bogle Chardonnay. The rich oaky flavor and butter undertones paired nicely with the rich Gorgonzola and honey. We moved on to a spinach salad (not pictured) with candied walnuts, cranberries, and bacon vinaigrette. We were still working on the chardonnay at this point and it actually paired nicely with the crisp spinach and rich bacon vinaigrette. The third course was a filet mignon with red wine sauce and braised white asparagus that I paired with a really special purchase. When Brett came home from Afghanistan we visited the heart of Virginia wine country and purchased a 2002 Tannat from Horton Vineyards.With rich berry flavors and hints of smoke and tobacco, this red stood up to the hearty sauce and flavorful meat. To finish the evening we had a light moscato di asti and a raspberry white chocolate cheesecake.

Besides needing to be rolled out of my chair the dinner was a success. I do have a few criticisms of the recipes I used. First, Giada - I know your beloved Italian culture cherishes tomatoes but tomato paste has no place in a red wine sauce. I couldn't shake the flavor and wanted more red wine, butter and shallot flavor and less tomato. Secondly, while I appreciate many aspects of German culture, the blandness of their "traditional white asparagus" is not one of them. I need more salt, fat, oil, acid, something. I would recommend a roast or saute for sure. Not withstanding, the night was still a success and I'm excited to restock our wine stores with some selections from the heart of Texas.

Gorgonzola & Honey Crostini
1 french baguette, slice diagonally into 1 inch slices
4-6 oz crumbled gorganzola
2 tblsp butter
2 tblsp honey

1. Spread a thin layer of butter on each baguette slice
2. Add the Gorgonzola to the baguette slices and drizzle honey on top of each.
3. Broil on high for ~5 minutes until edges are slightly dark and cheese is melting.

Filet with Red Wine Sauce
recipe courtesy of Food Network: Giada de Laurentis

6 (4 to 6-ounce) filet mignons

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

6 tablespoons cold unsalted butter

1 onion, thinly sliced

1 tablespoon minced garlic

1 teaspoon dried oregano

1/4 cup tomato paste

2 1/2 cups dry red wine

Preheat grill to medium-high heat.Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

German White Asparagus
recipe courtesy of Saveur

16 cups water
2 tblsp salt
4 tblsp fresh lemon juice
3 tblsp butter
1-2 lbs fresh white asparagus

1. Bring water, salt, lemon juice, and butter to a simmer in a large pot over medium heat.

2. Meanwhile, trim about 1/2'' from the ends of white asparagus. Lay spears on a work surface, then peel thin skin from each with a sharp swivel-blade vegetable peeler, starting 1 1/2'' from the top and running the length of the spear. (Spears are brittle and can snap when peeled in midair.)

3. Gather spears into 2-4 bundles, tie loosely with kitchen string, and lower into simmering water. Cook, increasing heat to medium-high to maintain a simmer if necessary, until tender when pierced with the tip of a knife, 8-30 minutes, depending on thickness of asparagus. Lift bundles from simmering water with kitchen tongs and drain on paper towels.

White Chocolate Raspberry Cheesecake

recipe courtesy of allrecipes.com

1 cup chocolate cookie crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extra

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Date Night Take Two

If you're familiar with The Sculls' Spread then you know that my weightlifting-Arnoldesque husband really likes his red meat. We are on a new kick in the Scull household - trying to limit as many carbs as possible which can make a romantic night at home slightly more difficult. No garlic bread? No smashed potatoes? No pasta? The one exception to our new diet is cheese. I just can't seem to give up my beloved dairy products regardless of the fact that it may help me tighten something before the already-upon-us-Texas-swimsuit-season. I think the answer to our date night dilemma is finding places to replace fat or calories with flavor! While I love a good plate of lasagna or pasta bolognose on a special Friday night just as much as the next girl, sometimes I'd rather those extra calories go towards, oh-say, a nice pinot noir? Another key that helps boost flavor and helps the price tag of our usuals is to look for what's in season and fresh.
I have been in asparagus heaven here in Texas. Grown locally or in close-by Mexico, asparagus is fresher, greener, and cheaper this time of year. This asparagus stuffed steak takes full advantage of that and the zucchini "pasta" is a creative veggie solution that you'll literally crave. So the next time you want to plan a date night at home this is sure to please.

                                            

Beef & Asparagus Roll Upsadapted from Everday with Rachel Ray

1 lb asparagus, ends trimmed
2 tblsp extra virgin olive oil
2 cloves garlic chopped
1/2 pound cremini mushrooms, sliced
salt & pepper
2 lbs steak Milanese ( very thinly pounded steak) cut into four long pieces
6 oz goat cheese
1 package McCormick grill-mates, flavor of your choice.

1. Prepare marinade packet according to packet directions. Marinade steak for 1-4 hours in fridge. If your market doesn't have steak Milanese you can use thin flank steak, skirt steak or ask your butcher to pound some for you!
2. In a large pot, fill half way with water and salt to taste. Bring to a boil. Add asparagus and cook until crisp-tender, about 3 minutes. Drain and pat dry. Rinse with cold water to maintain color.
3. After marinating, lay each steak out flat. Starting at about 1/4-1/2 inch from edge sprinkle goat cheese on each steak. Lay 5-6 pieces of asparagus on top of each and roll up. Secure closed with tooth picks.
4. In a small pan, heat olive oil over medium heat. Add garlic and saute until golden, about 2 minutes.
5. Add mushrooms and season with salt & pepper and cook until tender, about 5 minutes. Cover & keep warm.
6. Heat a grill or grill pan to medium heat and cook steak roll ups until medium-medium/rare and cheese is melted, about 10 minutes.
11. Serve a steak roll-up over top of mushrooms.

Serves 4

Zucchini Linguine with Almonds

4 oz hard Parmesan cheese
2 lemons, zested & juiced
1 tbsp Dijon mustard
3 tblsp prepared pesto
3 medium zucchini
1 cup slivered almonds

1. Using a mandolin with a julienne blade or a food processor attachment slice the zucchini into strands. This can be done by hand by first slicing thin slices lengthwise then further slicing each into spaghetti sized strands.
2. Mix lemon juice, pesto & mustard.
3. Combine pesto mix, almonds, lemon zest & zucchini.
4. Use a vegetable peeler to add Parmesan curls to top of "pasta."

Serves 4-6

Veggie Rut

Moroccan Carrot Salad



Grilled Squash & Zucchini Salad



Spring Vegetable Salad

   Apologies for the month-long hiatus! It's not as if I have a cooking blog to keep up with, right? I thought that after our move things would settle but it's been a flurry of unpacking, decorating and most importantly: job hunting. Now that I've secured gainful employment for the 2012-2013 school year (watch out CE King Panthers, your worst Physics nightmare is soon upon you ...) I am back and ready to share more of my culinary prowess.
One of the biggest problems I've been tackling recently is vegetables. Let's be honest, there's only so many ways that one can cook broccoli, green beans or squash before getting tired of them. After alternating between sauteing (can that be a gerund?), grilling, steaming and roasting with various spices I had fallen into a serious vegetable rut. Obviously, veggies are packed full of fiber and vitamins so they're absolutely necessary in a meal; I just needed to reinvent some ways to prepare them to get me excited again. Many people's first instinct in a veggie salad is to coat it in mayonnaise. I'm terrified of mayonnaise and avoid it at all cost for a myriad of reasons including but not limited to an egg allergy and the nagging intuition that I'm directly negating the positive effects of veggies by covering them in some sort of oil based lubricant I'm sure works better than WD40. Ergo, I've developed some healthier, lighter and fresher options for fresh vegetable salads and hope they help get you out of a rut as well!

Moroccan Carrot Salad
1 bag carrots (about 1 1/2 lbs), grated
1/2 cup roasted salted cashews
1 lemon, zested & juiced
1 1/2 tsp curry powder
1/2 cup chopped cilantro
1/4-1/2 cup olive oil

splash apple cider vinegar
salt & pepper to taste

1. Grate carrots (use a food processer if possible - this takes a LONG TIME by hand - trust me!)
2. Whisk vinegar, olive oil, salt pepper, curry, lemon juice and zest together in a small bowl.
3. Combine carrots, cilantro, cashews & vinegarette. Toss well & chill for 30 minutes - 1 hour before serving.

Serves 6

Grilled Squash & Zucchini Salad

2 zucchini, halved
2 squash, halved
1 onion, sliced razor thin
1/4 cup olive oil
2 tablespoons dijon mustard
1/2 tsp dried dill, or 1-2 tsp fresh dill
splash apple cider vinegar
salt & pepper to taste

1. Heat grill pan or grill to medium heat and spray with nonstick spray. Place squash and zucchini halves on grill cut side down.
2. Grill for 10 minutes until nice char marks appear on veggies. Turn and grill for an additional 10 minutes.
3. Remove from heat and let cool for 15 minutes. Slice zucchini and squash into 1/4 inch slices.
4. Using a mandolin or food processor on the thinnest setting slice onion. Add to zucchini.
5. Whisk remaining ingredients together and pour over top of veggies. Toss to coat and serve room temperature.

Serves 6

Spring Vegetable Salad
1 lb green beans, ends trimmed
1 1/2 cups fresh peas or 1 small bag frozen peas, thawed
4 oz parmesan cheese, shaved
2 cloves garlic, finely chopped
1/4  cup olive oil plus 1 tsp
3 tblsp red wine vinegar
1/2 cup italian parsely, rough chopped
salt & pepper to taste

1. Fill a large pot half way with water and heat until boiling. Blanche green beans by adding to boiling water and cooking for ~5 minutes until crisp-tender. Drain beans and add to a bowl of ice water to stop cooking process (if you're less picky about losing color you can skip this step!).
2. Meanwhile, heat a pan over medium heat with 1 tsp olive oil. Add peas and saute for 3-4 minutes until also crisp tender.
3. Chop cloves of garlic and whisk with oil, vinegar, salt and pepper until smooth.
4. Combine beans, peas, parsely and vinegarette. Top with parmesan shavings.
5. Serve room temperature or slightly chilled.

Serves 6

We're Back!

Wow! If I thought my life was hectic last post the weeks following proved that just when you think it couldn't get busier .... it can.
Since my last post my husband accepted a position at Shell, we flew to Houston, purchased a home, flew back to North Carolina, packed and moved to Emeral Isle, re packed and removed to Houston over a 4 day drive, closed on our home, moved into our home and Brett began work. WHEW! I'm exhausted simply typing that. The movers finally arrived this past Saturday and I was once again reunited with the alternate love of my life: cookware. I have barely been able to assemble meals this past month due to our nomadic nature but alas: reunited and it feels so good.
I've already taken full advantage of my beloved pots and pans since then and developed a few recipes I can't wait to share. In the mean time here is a pictoral montage of the few meals I was able to assemble in the Hubert-Emerald Isle-Houston transition. Unfortunately the scraps of paper I zipped my recipes down on has been lost in translation but I hope you enjoy the descriptions and photos none-the-less.

From Above:
Pan-fried Chicken with Buffalo Sauce and Blue Cheese
Crispy Pork Chops with Honey Soy Glaze
Broccoli and Cheese Soup
Roasted Red Pepper and Goat Cheese Chicken Roll Ups

Vegetarian Delight

Wow. What a whirlwind our life has become. Two weeks ago we flew to Austin, had 5 grueling days of 13 interviews eating only hotel food and granola bars for every meal . My husband has since flown to Houston, Syracuse, Charlotte, back to Houston, and Atlanta. We still have Kansas City & Denver to go. While he is has been wining and dining with CEOs and oil company execs, I have been presiding over state play-off basketball games and trying to subdue my daddy-gone deranged dog into submission all the while completing a resignation from my current job, house hunting in 5 different cities and explaining to people for the millionth time that YES. I DID QUIT MY JOB PRIOR TO MY HUSBAND LINING ONE UP. Less than a month from now we will be located somewhere new with a fantastic job away from military life but boy, is this difficult to fathom at this point.
In the middle of all this chaos I still try to maintain sanity via cooking a fresh and comforting meal. Even if my job, house, friends, location, and coworkers are changing my dinner habits don't have to. From previous posts you may realize that my husband aspires to be muscle-clad like Arnold so vegetarian meals are often ruled out. I have finally stumbled upon a recipe that is as satisfying and filling as it is delicious. This Eggplant Parmesan Stacks are packed full of flavor in every single bite. They are an absolute must try. Eggplant Parmesan Stacks
adapted from Rachel Ray's 30 Minute Meals

1 can (16 oz) roasted tomatoes
2 medium eggplants, sliced into 1/2 inch thick slices
Salt
2 tblsp olive oil
3 cloves garlic, chopped
3 tblsp prepared pesto
1 cup all purpose flour
2 large eggs, beaten
2 cups Italian breadcrumbs
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Salt & pepper to taste


1. Salt eggplant and drain in a colander for 30 minutes.
2. Meanwhile heat roasted tomatoes and garlic over medium heat, breaking up with a spoon until a "sauce" consistency is reached (about 10-15 minutes). Remove from heat and stir in pesto, salt & pepper.
3. While the sauce is cooking prepare a 3 step battering station. Step 1: Dredge in flour. Step 2: Dip in eggs. Step 3 dip in breadcrumbs.
4. Heat 2 tblsp of olive oil in a large skillet. Cook eggplant for 3-4 minutes each side. Drain the eggplant on a cooling rack and repeat until all eggplant is cooked. Sprinkle cooked eggplant with a little salt.
5. Assemble your stacks: Place a layer of eggplant, a spoonful of sauce and a small spoonful of each mozzarella and parmesan. Repeat until each stack has 2-3 eggplant slices.
6. Bake at 400 degrees for 5 minutes until cheese is melted.


Serves 4

Peculiar Pairings

I tend to follow certain trends when searching for recipes. If it contains garlic, sun dried tomatoes, cherry tomatoes, basil, pesto, sauteed onions and chicken breasts or pork chops then I've most likely found it, tried it, tweaked it and remade it. I love those ingredients and don't stray from them often enough. When I first came upon the recipe below of course it sounded like something I'd try. Chicken breasts- check. Cipollini onions- check. But two other ingredients seemed perplexing - apricots and white grape juice? I've braised meats in wine and stock but never white grape juice and certainly not with apricots. The combination proved to be one of the most fantastic meals I've ever had! The fresh herbs and squeeze of lemon nicely cut the butteriness of the onions while the grape juice and apricots add the most delicious flavor to the chicken. While the combination was peculiar it turned out, in fact, to be perfect.
Another unusual pairing that I encountered lately was not necessarily conflicting ingredients but rather an unexpected wine and food combination I'll enjoy much more of in the future. My other blogs recount love affair with guacamole. In the same cook book (a thoughtful birthday gift from my sweet husband) that I found the aforementioned apricot delicacy I also found a recipe for something called "Pico-Guac." Now that is a perfect pair. Pico-de-gallo & guacamole. However, upon making it I realized that what others call Pico-Guac is actually my rather hefty and packing-a-punch, regular guacamole. All the while, the other perfect pair in this instance was the wine. We had plenty of leftover prosecco from our New Year's Bash and while taking on the task of finishing said prosecco, I discovered that the tart, yet slightly-sweet nature of the bubbly libation compliments the spicy and rich nature in guacamole. So go ahead, next time you're treating yourself to Mexican stray from the usual Corona and pop a bottle of the bubbly. Peculiar or not, this pair is indeed perfect, too. Apricot & Cipollini Braised Chicken
Adapted from Rachael Ray's "Big Orange Book"

4 boneless skinless chicken breasts
1 packet garlic & herb marinade
20 cipollini onions, ends trimmed and skins removed
20 apricots, cut into slivers or halves
2.5 cups white grape juice
1 cup chicken stock
2 tablespoons olive oil
Salt & Pepper to taste
1 handful parsley, rough chopped
Lemon wedges for garnish

1. Heat oil in a dutch oven or large deep dish over medium heat. Brown chicken breasts in olive oil, about 2-3 minutes per side.
2. Remove chicken and cover with foil to keep warm and juicy.
3 Add cipollini onions and cook 5-7 minutes until slightly soft in chicken drippings adding more olive oil if necessary.
4. After onions are softened, turn heat to medium-high and deglaze the pan using a large wooden spoon to scrape up drippings. Add white grape juice and apricots.
5. Cook until liquid has reduced in half.
6. Add chicken back into the pan and cover. Cook for an additional 10 minutes until liquid as reduced in half again and chicken is cooked through.


To serve spoon sauce, onions and apricots over the chicken breasts and top with parsley and a squeeze of lemon. Serves 4.

"Pico-Guac"
Adapted from Rachael Ray's "Big Orange Book"

3 avocados, skins removed and rough chopped
1 handful of cilantro, finely chopped
1/2 large red onion, finely chopped
2 jalapenos, seeds removed, finely chopped
1 large garlic clove, minced
2 plum tomatoes, seeded and finely chopped
Juice of 1 lemon
Pinch of salt & pepper
Pinch of cumin

1. Mash all ingredients together in a large mixing bowl.

Cooking with Beer

Tradition in my household is that on new year's day we eat a pork roast and sauerkraut. Now my mother never described to us the history, instead claiming that we're Polish and that was sufficient for me. A little research this year indicated that this tradition was actually brought over by various Austrians, Swedes and Germans as they settled in America. Wild boars were hunted and killed on the first day of January so in hopes of fat feasts for the rest of the year the tradition of pork and sauerkraut was born. Obviously I know that whatever I choose to eat in my cocktail-induced sluggishness will probably have no effect on my year what-so-ever, but why take the chance?
Now my mother's recipe calls for a slowly roasted pork with hours upon hours in the oven, being lovingly basted with sauce and homemade sauerkraut. Due to the aforementioned condition I could barely bring myself off of the couch until 4 pm. Instead, I settled for a quick version of this meal. My parents travel to Pittsburgh a few times a year to enjoy their "homeland" and all of its treasures. They recently brought back a craft brew magazine that has a section each month entitled "Cooking with Beer." In true new year's spirit the authors were giving a recipe for pork and sauerkraut but with an interesting twist. Per usual I tweaked the recipe according to what I had on hand to increase flavor and for ease purposes. This dish would be delicious on any cold day or anytime that you just want to feel a bit more, well, ... lucky.

Cider Brined Pork Chops with Apple Sauerkraut
Adapted from Mindy Johnson of Pittsburgh Craft

Hard Cider Brine
1 bottle hard apple cider
1/2 apple cider vinegar
3 tblsp kosher salt
2 tblsp grainy mustard
1 tblsp sugar
1/2 tsp cracked black pepper
1/2 tsp mustard powder
4 pork chops

Apple Sauerkraut
4 slices of bacon
2 cloves garlic, minced
1 gala apple, diced
32 oz prepared sauerkraut
12 oz beer
2 bay leaves
1 tblsp dried thyme

1. Combine all brining ingredients in a bowl. Salt may be dissolved in 1-2 tblsp of hot water first if preferred. Add pork chops and make sure they are completely submerged. I only allowed to brine for 2 hours but they can brine up to 24 in the refrigerator.
2. Heat a grill or grill pan to medium heat and grill chops 5-10 minutes per side or until pork is not longer pink in the center (cooking times vary greatly depending on thickness of chops). Use a thermometer to ensure pork reaches a minimum of 145 degrees.

3. Meanwhile, render the bacon over medium heat in a large, deep pan until crisp and remove from pan leaving drippings.
4. Add in garlic and apples and cook until soft.
5. Deglaze the pan with the beer and add sauerkraut, spices and bring to a simmer. Cook over medium heat, stirring periodically until liquid is reduced in half.
6. Remove from heat and stir in bacon.

To serve, place chops on a bed of sauerkraut and spoon over any liquid from the sauerkraut.

Serves 4.

New Year's Eve

Brett and I have come a long way from our cocktail induced slumber/black out/ dance parties on New Year's Eve in college... or so we thought. Last NYE, Brett was deployed and rang in the new year sleeping in Afghani dirt in sub-zero temperatures eating cold MREs so anything we did this year would have been an improvement. We decided to forgo the lofty bar bill and gather all of our families in our home for a nice meal. Now if you've read my previous blogs then you're probably expecting some variation of chicken and lemons but I decided to make use of the fact that I had very capable grill masters at my disposal in my brother, dad, father-in-law and husband. I also wanted something that could be easily eaten on small plates and carried around the party to play darts, relax on our porch or watch the count down. For cocktails I made a citrus red sangria, mimosas, and assorted wines. I decided on a number of appetizers including a strawberry cheese ball that was to die for, a cheese plate, and chips and salsa; none of which I captured on film. Per usual. For the main course I decided on flank steak with a tomato olive chutney I created which was fabulous. I served it alongside a blue cheese salad and the entire platter was devoured in approximately 5 minutes. I'd say this was quite the hit.
What we'd expected was a rather tame of night of prosecco and sangria toasts with everyone gathered around watching the ball drop. What occurred was significantly more interesting. After our table was cleared of goodies we discovered my sister-in-law's talents of bouncing plastic balls into red solo cups, my brother's ability to mix a mean shot and my dad's unforeseen art of flip cup. Even though our night ended up more frat party then dinner party we had a wonderful time and wonderful meal to welcome 2012.

Marinated Flank Steak with Tomato & Olive Chutney

For the steak:
1 cup red wine
1/2 cup vegetable oil
1/2 cup red wine or balsamic vinegar
2 sprigs rosemary
2 tblsp worchestire sauce

2 large flank steaks thoroughly salted and peppered on both sides

For the "chutney":
1 pint cherry tomatoes, halved
1 pint grape tomatoes, halved
12 - 16 oz kalmata olives, halved
2 tblsp butter
3 cloves garlic, minced
1/2 cup parsley, rough chopped
Pinch brown sugar
Pinch salt

1. Combine all marinade ingredients in a large dish. Thoroughly salt and pepper flank steaks on both sides and add to marinade, turning to coat. Marinade refrigerated ~1-4 hours turning occasionally.
2. Preheat grill to high heat.
3. Grill steaks over high heat for 2 minutes per side to achieve a nice crust on the meat. Turn grill heat down to low and grill for 10-15 more minutes depending on type of steak you prefer. (My family likes well so we grilled for 20 more minutes)
4. Meanwhile in a large skillet melt the butter over low-medium heat. Add minced garlic and saute until soft. Turn heat up to medium and add tomatoes, olives, sugar, and salt. Cook until olives are "crushed," about 7 minutes.
5. Remove from heat and stir in parsley.

To serve, remove steak from grill and let rest for 10 minutes, covered. Slice steak diagonally and spoon on sauce

Serves 8

Barbecue Shortcut

I was exceptionally close to naming this blog "Try This Now" because seriously: try this now. Being an eastern North Carolinian I have a soft spot in my heart for barbecue, specifically vinegar-based pulled pork barbecue but I don't have the time nor the equipment for the real deal. I certainly don't own a smoker that is capable of holding an entire pig nor do I have the 24 hours or more to cook it. I went to a Tastefully Simple party last year and purchased a "slow cooker pork sauce" which informed me that all I needed was pork butt and this sauce to create delicious pulled pork. They were absolutely correct. However, I couldn't buy the slow cooker sauce in stores so I've played around with a few variations to create some delicious home cooked barbecue.
I love my slow cooker but unfortunately I'm gone from my house for over 12 hours between the commute, school and of course my daily favorite: cheer leading practice. NOT. Most slow cooker recipes only cook for between 4-8 hours so this has to be a weekend recipe for me or in this came the ten days that under divine inspiration the great state gives me for Christmas break. I've also found that I had to stray from the original pork butt recipe because it was difficult to find. Instead I've substituted pork shoulder because its readily available and still cooks nicely. Also, because I couldn't find the sauce I used another brand. Williams & Sonoma has started carrying products from The Pit, a perennial favorite of us Raleigh natives, including their barbecue sauce. Make sure that you choose a sauce with vinegar content so it does not burn in the slow cooker like heavier tomato sauces or add a dash of apple cider vinegar to your favorite.
If you don't eat pork -use beef. And if you don't eat meat period at least try this pepper and onion slaw - whichever you choose relish every bite.

Barbecue Flatbread Sandwiches with Pepper & Onion Slaw

For the Sandwich
1 pork shoulder ( about 3lbs)
1 bottle barbecue sauce
1 package naan or flatbread
1 oz provolone or mozzarella cheese, finely grated

For the Slaw
1/4 cup banana peppers, rough chopped
1/8 cup onions, thinly sliced or shaved
1/4 tsp ginger
1/2 tsp dried cilantro or 1 tblsp rough chopped fresh
dash red wine or apple cider vinegar
Pinch of sugar
drizzle of olive oil

1. Combine pork shoulder and barbecue sauce in a crock pot. Cook on low for 6-7 hours until meat is tender and falling apart or high for 4 hours. Stir/turn every hour.
2. Meanwhile, combine all slaw ingredients and let sit, refrigerated, to develop flavors.
3. Once meat is through cooking heat a grill or grill pan over medium high heat. Grill naan over grill for 1 minute per side until lightly charred.

To serve cut naan into horizontal slices. Add pork to naan and top with cheese and slaw.

Serves 6.

Holiday Feasts

This Christmas was one for the record books. Not only did we cook an entire Christmas meal complete with thrice glazed ham, scalloped potatoes and crescent rolls, my parents were so distraught they weren't able to share Thanksgiving with us that we recreated the entire meal. Again. I mean everything. Turkey. Stuffing. Gravy. Green bean casserole. Of course in our rush to finish two entire feasts I did not take many photos but here is small pictorial montage of my wonderful Christmas meal(s).

From Top to Bottom:
Becca's Puff Pastry Wrapped Brie with Syrup & Preserves
Brined Herb Crusted Gravy with Apple Cider Gravy
Mixed Vegetables
Not Your Mama's Green Bean Casserole Sauce
Savory Puff Pastry Brie with Sun-dried Tomato Tapenade and Balsamic Glaze

Ease on Christmas Eve

If the holidays are anything like my family's then the last few days before Christmas are a mad rush to finish shopping, baking, wrapping, decorating, and futile attempts to keep your mind on straight especially on Christmas Eve. The last thing that we need is another kitchen explosion-type mess that is sure to occur when so many family cooks are in the kitchen. So in order to avoid this I made a freeze-ahead meal a few days beforehand. Lasagna and casseroles are good choices for this type of occasion. The entire meal can be assembled way in advance with little prep the night of except to press preheat on your oven. The recipe below is adapted from the box of barilla no boil noodles. These are a fantastic invention. I absolutely abhor the step in lasagna where you boil noodles that you aren't immediately smothering in tomato sauce and devouring. These also really reduce the prep time for lasagna. My only tip is to make sure you provide lots of sauce and cheese between the layers as these noodles need extra moisture since they'll be cooking during the baking process. This recipe is really easily customizable and you can add in other meats or cheese of your choice as well as any vegetables of your choice. The next time you are fraught over what to make the day before a big meal use this option to keep your cooking and clean-up stress free!

Artichoke & Sausage Lasagna

1 package no boil lasagna noodles
2 jars prepared tomato sauce
1 container ricotta cheese, 15 oz
4 cups mozzarella cheese
1 cup Parmesan cheese
1 package hot Italian sausage, 1 lb
1 can artichoke hearts, quartered
1 cup red wine
1 egg, beaten
Salt & pepper to taste
1. Brown sausage in a skillet, breaking up into small pieces. Drain on paper towels.
2. In a large mixing bowl combine two jars of tomato sauce, and quartered artichokes. This will be your sauce layer.
3. In another large mixing bowl combine ricotta cheese, beaten egg, 2 cups mozzarella and 1 cup Parmesan. This will be your ricotta layer.
4. Begin assembly in an 11 x 15 x 3 inch greased or non-stick sprayed casserole dish or lasagna pan. When layering lasagna spread fillings to outer edges. Also, it's okay if the noodles overlap!

To Assemble:
1. Spread 2 cups sauce mixture on bottom of pan.
2. Layer 4 uncooked sheets, 1/3 ricotta mixture, half of browned meat, 1 cup mozzarella and 1.5 cups sauce.
3. Layer 4 uncooked sheets 1/3 ricotta mixture and 1.5 cups sauce.

4. Layer 4 uncooked sheets the remaining of the ricotta mixture and browned meat, and 1 cup of sauce.
5. Layer 4 uncooked sheets, the remaining sauce and the remaining mozzarella.

Bake at 375, covered with foil, for 50-60 minutes until bubbly. Remove foil and continue to bake until cheese is browned and melted about 5 minutes.

Serves 8

Savory Sides

The holidays are a time when we gather with family and friends to enjoy food, wine, laughs and memories. Our family has suffered a great loss this Christmas with my grandmother. Talk about an interesting cook! I say interesting in a good way but as a 7 year old child being told to eat your cabbage rolls and czernina (duck blood soup) you really don't have an appreciation for such epicurian delights. So until I can pay homage to my wonderful grandmother with a polish feast fit for a krol I will supply you with some sides I created for you to share with your family. Na zdrowie!

Balsalmic Green Beans with Toasted Almonds

1.5-2 lbs green beans, ends trimmed
2 tblsp olive oil
2 tblsp butter
2 tbl good balsamic vinegar
1/4 sliced almonds
salt & pepper to taste

1. Preheat oven to 350 degrees. Spread almonds on a nonstick baking sheet or a baking sheet covered with foil.
2. Bake 10 minuted stirring occasionally until almonds are browned on both sides.
3.Meanwhile,heat olive oil and butter in a large skillet over medium heat. Add green beans once melted. Use tongs to stir until all beans are coated. Add salt and pepper.
4. Cook beans covered for 10 minutes.
5. Remove lid and increase heat to medium - high. Be sure to stir frequently so beans do not burn. Add in vinegar tossing beans to coat.
6. Remove from heat and add in toasted almonds, mix well.

Serves 4-6

Pesto Roasted Tomatoes & Potatoes

6-8 (depending on size) red or new potatoes, quartered
1 package or10 oz cherry tomatoes
2 tblsp olive oil
1/2 tsp salt
2 cloves garlic, minced
1/4 cup prepared pesto

1. Preheat oven to 425 degrees.
2. Toss potatoes with olive oil, salt and garlic in a deep baking dish.
3. Bake for 15 minutes uncovered, stirring once.
4. Add in cherry tomatoes. Cook 5-10 additional minutes until potatoes are tender and tomatoes are are blistering.
5. Remove from oven and stir in pesto.

Serves 4.

Entertaining with Ease

It's one thing to cook for your husband who has at one point spent 9 months straight eating cold, pre-packaged MREs. It's something totally different to cook for guests who you haven't met and potentially may not eat anything as long as it's not still living. In these situations I gravitate towards chicken dishes with some sort of lemon-butter sauce. It appears fancy but is easy to make and there's no possibility that someone likes their chicken a little less done (enter salmonella poisoning) and doesn't violate any of the usual food dislikes or allergies (nuts, shellfish, etc). Timing is a difficult issue when it comes to entertaining also. I try to juggle only two items that are made stove stop and one item in the oven. Anything more and I'm a sweaty, stained, scary looking mess by the time company arrives. Having "sauced" dishes allows you to cook the meat in advance and for your guests to arrive see you in a photo finish, whisking in wine and zests and butter. All of the dishes I make are served family style since plating is not one of my strong suits and it allows guests to take as little or much of certain side without asking for more or feeling guilty leaving a lot of one dish. So the cat's out of the bag. If you come to my house for dinner and are served an eerily similiar dish you've learned my entertaining secrets. Feel free to steal them for your own.

Chicken with Artichokes, Sun-dried Tomatoes & White Wine Lemon Sauce

For the Chicken
8 thin style chicken breasts (or4 regular sliced in half)
1 packet zesty herb marinade

For the Sauce
1 14 oz can artichoke hearts, sliced into quarters
1/2 jar sundried tomatoes packed in oil, sliced thin
1 cup dry white wine
1/2 cup chicken stock
2 lemons
2 tblsp butter
1 clove garlic, minced

1. Prepare marinade according to packet directions. Marinade chicken breast for 30 minutes - 1 hour.
2. Pour 1 tblsp of oil from sundried tomato jar into a large nonstick skillet.
3. Heat oil over medium-high heat.
4. Cook chicken breasts in oil about 3 minutes per side until no pink remains and juices run clear.
5. Remove chicken and place on plate/platter. Cover with foil to maintain warmth.
6. Reduce heat to medium and sautee garlic in chicken juices and remaining oil for 3-4 minutes until soft.
7. Turn heat back up to medium -high and deglaze the pan with the chicken stock, white wine, and juice of two lemons. Stir frequently to get all the yummy brown bits up left from the garlic and chicken! Continue to cook until liquid has reduced in half, about 5 minutes.
8. Whisk in butter.
9. Add artichokes and sundried tomatos, stirring until warmed through.

To serve, uncover chicken and pour sauce over chicken. Serves 4.

Healthy Habits

The holidays are always a rough time of the year on the waistline. I try to cook healthier meals if I know we're going to be stuffing ourselves at a holiday party or family get together. This weekend marks both Brett's AND my Christmas party for work not to mention the stay of a close friend of his, ergo, a weekend of nonstop eating and drinking. I made a quick, easy, and healthy recipe last night in hopes that enough green vegetables will combat the aforementioned onslaught of lipid laden appetizers and booze.

Chicken with Broccoli & Carrots

For the chicken:
2 chicken breasts, cut into 1 inch cubes
1 packet mojito lime marinade (any citrusy marinade will work)

For the stir fry:
2 heads broccoli, cut into florets
2 carrots, sliced thin
2 tblsp oyster sauce
2 tblsp peanut sauce
3 tblsp soy sauce
1/4 tsp ginger
1 tblsp canola or peanut oil

1. Marinade chicken according to package directions 30 minutes - 1 hour.
2. Heat oil over medium-high heat in a wok or frying pan.
3. Add chicken and carrots and saute for 3-4 minutes, turning occasionally.
4. Add broccoli and saute for 3-4 minutes more.
5. Whisk all liquid ingredients and ginger in a bowl. Add to veggies and meat and stir to coat and continue to cook until sauce is warmed through.

Serve over brown rice.

Serves 2

The Other White Meat

The Scull's Spread and associated authors almost met an untimely end this week. First, let me explain by describing the day we had. The booming metropolis of Jacksonville, NC only houses one shopping mall of say, oh, 20 stores? And with the largest population of single males in the entire United States this makes for quite the crowds. After being pelted with sling-shotted angry bird in the Barnes & Noble by a group of boisterous boy scouts, wading through what my excellent observations skills deemed 10, 000 other people at Walmart, and spending 30 minutes just finding an associate at Sears what I needed was a good meal and an even better drink. Unfortunately, after the sensory overload of Christmas music, spirit, shopping and madness I was not on top of my game. Fortunately, anything that I cooked on TOP of the stove proved magnificent; it was the homemade garlic bread that stayed on broil for 45 minutes that met an untimely end. After finishing the main dish with all doors and windows open, fans on, and smoke alarms ripped quickly out of the walls we were able to enjoy one of my favorite meals.
I really enjoy cooking pork for a myriad of reasons. I like that cuts are lean and the price is absolutely unbeatable. Pork, mustard, and maple are a common combination in recipes. Like most of my other dishes, I've combined aspects of 3-5 different recipes and tweaked to add some additions of my own. This is a perfect weekend or date night meal, just don't forget the garlic bread in your oven ....

Mesquite Marinated Pork with Mustard, Maple Glaze and Caramelized Onions

For the Pork
4 boneless pork chops
1 packet mesquite marinade

For the Sauce
1 cup sugar free syrup (or maple syrup if you prefer)
1/4 cup whole grain mustard (I like sweet, hot)
1 tsp mustard powder
1/2 cup chicken stock
1 tblsp brown sugar
1/2 tsp salt
pepper to taste

For the onions
1 large vidalia onion, sliced thin
1 tblsp butter

1. Prepare marinade according to package directions. Marinade pork chops for 30 minutes - 1 hour.
2. Preheat grill or grill pan to medium heat.
3. Grill pork chops over medium heat until they reach your level of doneness. We like well done pork so about 4-5 minutes per side.

4. Meanwhile, combine all sauce ingredients into a saucepan and whisk vigorously. Place plan over medium-high heat. Stir frequently until sauce reaches a simmer. Allow to simmer for 5 minutes then reduce heat to low while preparing onions.
5. Heat 1 tblsp butter over medium heat until melted. Add sliced onions and cook until onions are browned and caramelized about 15 minutes. Season with salt and pepper.

To serve place onions on top of pork chops and drizzle with maple mustard sauce.

Serves 4.

Good Things Come To Those Who Bait

One of the perks of living near the beach is the (potentially) endless supply of dinner right there at your front door. However, on the weekends I would certainly prefer to stay warm in my bed regaining the school-induced lack of sleep than to wake up at 5 to "hit the good spots" as my husband says. I am certainly on no road leading to expert angler anytime soon. And, until recently neither of the Scull men were either. They would trudge out early in the morning and kayak or boat over around Queen's Creek in hopes of reeling in "the big one." I was pretty convinced that a curse stronger than the bambino plagued the Scull patriarchs. With favorable conditions and some new found contraption called a jig hook it seems that the curse was finally broken which made me glad for a number of reasons. First, my husband and father-in-law didn't come home in a fowl, cussing-laden mood but more importantly was the food that followed.
Brett gave me the treat of taking the night off from culinary experimentation and instead grilled up the freshest and most delicious trout I had ever tasted. Lucky me!

Brett's Lemon & Butter Trout

2 filets of trout, deboned, skin left on

2tblsp butter
1 lemon
Cajun seasoning

1. Melt the butter in a large grill pan (or regular frying pan if not possible) over medium-high heat.
2. Liberally season the trout on both sides with the Cajun seasoning.
3. Pan fry trout for about 2-3 minutes per side.
4. Add the juice of the lemon 1 minute before finished.
5. Serve with additional lemon wedges

Serves 2

The Perfect Snack- Take Two

I love Christmas. I love Christmas more than I love Thanksgiving, which is saying a lot. Since I was little I've been obsessed with the tradition of Christmas. Even as 21 year old college student I cried when my parents put up their first fake Christmas tree and Biochemistry exams prohibited me from decorating it. I've made my poor mother cook the exact same recipes as my Grandmother since I was in grade school. Good luck if she'd like to stray from spiral glazed ham, scalloped potatoes and crescent rolls.
It's time now, though, to start building traditions of our own and maybe, accidentally we've created one. Last Saturday Brett and I geared up for an entire day dedicated to decorating, which incidentally is the perfect opportunity for snacking. Tack up some garland-snack. Stick on an ornament-snack. Wrap a present-snack. And what goes better with the ancient tradition of tree trimming than ye old Mexican?
We love guac in the Scull household but I'm ridiculously and potentially OCD'ly picky about said condiment. When its shade of green isn't possible in nature or its texture more closely resembles baby food, odds are I'm not going to touch it with a ten foot pole. I've tried many different recipes and combined all of my favorite parts of each into this delicious recipe. And who knows? Maybe this appetizer will help your decorating day be quite the fiesta.

Not Your Mamma's Guacamole

3 avocados, peeled and pitted
1/2 cup cherry tomatoes, halved
1/2 onion, diced fine
1/2 red pepper, diced fine
1 large clove garlic, minced
1 lime
1/2 tsp dried cilantro (use fresh if available)
1/4 tsp cumin
Hefty pinch of salt
Pepper to taste

1. Roughly chop peeled and pitted avocados and place in a large mixing bowl.
2. Add the zest and juice of the lime to the avocado.
3. Add all other ingredients and use a potato masher to mash. Do Not over mix! There should be some texture left in this guacamole.
4. Serve with pita chips or tortilla chips.

Serves 4-6

Date Night

Married life brings a new dynamic to date night. Okay, well not actually the married part but the I-teach-and-coach-110 know-it-all-teenagers part definitely does. When 6 o'clock Friday hits and I don't have a basketball game to monitor so cheer brawls don't break out I am exhausted. Too exhausted to come remotely close to date night appearance precedents so Friday nights (if free) are spent making dinner together and watch Jeopardy. I know. I know. I promise I have not instantaneously morphed into a late-aged retiree. Brett and I enjoy the competitive nature and well, let's be honest, making slight fun of the quirky contestants. This Friday we popped a few delicious bottles of wine, tried a new recipe, and screamed our answers at the television in hopes that one day Alex, our favorite game show guru, will someday hear us.

Saucy Steaks for the Grill
Penzey's Spice Catalog

4 Steaks
Steak Rub:
4 tsp mustard powder
2 tblsp brown sugar
1/2 tsp all spice
1/2 tsp sweet paprika
1 tsp salt
1 tsp pepper
Basting Sauce:
1/2 cup brown sugar
2 tblsp vinegar
2 tbsp Worcestershire sauce
1 tbsp olive oil
1 tblsp course grain mustard
1 tsp paprika
2 tblsp ketchup
1/2 tsp hot sauce

1. Rinse steaks and pat dry. Combine all steak rub ingredients and apply to both sides of steak. Let sit for 45-90 minutes.
2. Combine all basting sauce ingredients in a bowl and mix well.
3. Preheat grill to medium-high heat.
4. Place the steaks over the hottest part of the grill for 2-3 minutes per side then move to a less hot part of the grill and continue cooking for 4-5 minutes per side.
5. Baste with sauce while on less hot part of the grill.
6. Remove and let stand 5 minutes before cutting. Serve with extra sauce.

Serves 4. (I would recommend lessening the paprika. The addition to the sauce and rub was just a little too much)

Pomegranate Asparagus

1 bunch asparagus, ends trimmed
1/2 cup dried pomegranates
2 tblsp pomegranate red wine vinegar (or regular)
1 clove garlic, minced
drizzle olive oil
Salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Mix all ingredients together in a sheet pan. Make sure asparagus is evenly covered.
3. Bake 10-12 minutes or until crisp-tender.

Serves 2-4.