Ok. I'll contribute
I'm not nearly on the level of Sid...but I try.
I don't have any "in progress pictues" so I'll try to describe everything as best as I possibly can.
Awesome Steaks
Ingredients:
1" Thick Top Sirloin or New York Strip Steaks approximately 3/4lb-1lb each
Salt
Black pepper
Montreal Jack Steak Rub
Olive Oil
Grill
1. With the steaks at room temperature, give them a
light rub down with some olive oil, just to coat the steaks.
2. Sprinke a little bit of salt and pepper on both sides of the steaks. Allow the seasonings to settle at least a few minutes before throwing them on the grill.
3. Once your grill is pre-heated, place the steaks on the grill in a place of medium-high heat.
4. Grill for approximately 3-4 minutes on each side.
5. Sprinkle the Montreal Jack Steak rub generously on each side of the steak and let cook for an additional minute on each side
6. Remove from grill, let cool a little, serve and enjoy (steaks should be medium-rare)
**Important note for Steaks**
I don't know if it's just me...but I find that the fewer times I flip my steaks, the jucier they are. As a rule of thumb, I flip all steak/chicken/chops a maximum of 2 times.
Garlic Mashed Potatoes (most basic recipe. Not exactly gourmet, but damn tasty)
Ingredients:
Potatoes (quantity depending on how much mashed potatoes you will be requiring)
Heavy whipping cream
Butter or Margarine
4-6 cloves of garlic minced
Salt
Pepper (if desired)
Potato Masher
Wire Whisk
Stock Pot
1. After washing the potatoes, cut them into quarters. You may leave the skin on if you so choose.
2. Once the potatoes are quartered, place them in the stock pot at medium heat and bring to a light rolling boil.
3. Check the potatoes often for tenderness. I usually leave them for about 15-20 minutes, stirring occasionally.
4. Once the potatoe wedges are soft enough for mashing, strain them into a collander
5. Mash the potatoes with your potato masher in a large mixing bowl to break up the pieces.
6. While you mash, fold the heavy whipping cream into the potatoes. The amount of cream depends on how thick/thin you like your mashed potatoes.
7. Place approximately 2/3 stick of butter for every 10lb of potatoes you mash (I'm usually cooking for a large group so I make about 20lbs at a time)
8. With a wire whisk, mix around the butter/cream/potatoes while adding the minced garlic until your potatoes reach the thickness/consistency you desire.
9. Add salt/pepper to taste and Garlic powder (if necessary)
**The great thing about mashed potatoes is that it's 100% based on feeling. If you feel they're too thick, add some cream. If it's too lumpy, whisk it more
Easy way to steam-grill vegetables
Ingredients/materials:
Vegetables (I usually use Asparagus, Yellow/Red Pepper, and sometimes mushrooms)
1 clove of garlic, chopped
1/2 onion
2T Soy Sauce
Salt
Pepper
Aluminum Foil
Grill
1. After washing/cutting all your vegetables, lay a large sheet of aluminum foil on the countertop.
2. Place all ingredients in the middle of the foil
3. Fold the foil in half to make a "veggie Taco" and roll at the top
4. Twist ends together tightly
5. Throw the parcel on the grill for 10 minutes. Shake parcel occasionally
6. Remove from grill, let cool, release steam and serve
What we get at the end of all this?
That's not oil/fat sitting on top of the steak....that's blood
We likes it raw....and wriggly!