Sunday Funday Pantry Marinade

It has been hot, hot, hot in DC for the past 2 weeks, we are on day 13 of 90+ heat. Motivation level for cooking has been on a low for the past 2 weeks for a couple of reasons. 1-My husband just started a new job and spent last week in San Francisco and 2-Again, it's hot so not very hungry.

This morning, we ventured out to the Dupont Circle farmer's market and lunch at the best burger place.EVER. http://www.bgrtheburgerjoint.com/ I bought beautiful Heirloom Tomatoes, Sweet Corn, Beans, Fresh Basil and local fresh Mozarella at the market. After our hot 3 mile walk to the market and my food coma from BGR I wanted an easy dinner.

Here is an easy marinade for a flank steak we had in the fridge and marinade made from pantry items that I think you will have as well. There is enough acid and alcohol that you really only need 4 hours to marinade-it was so good that I would love to taste this at some point after an overnight marinade.

Pantry Flank Steak

1 Flank Steak

1/2 cup Soy Sauce

1/2 cup Worcestershire Sauce

1/2 cup Red Wine

2 T Sriracha

2 T Dijon Mustard

5 cloves garlic-crushed

ground pepper

Throw the Flank Steak in a Ziplock bag and pour all of these ingredients in the bag. Once all of the ingredients and steak are in the bag mix everything together. Marinade for at least 4 hours. Grill to your taste. We ate this with grilled corn and grilled farmer's market squash tonight.

Potatoes 2 Ways, Part 1

Oopsie...I know that I promised recipes from my last post a while ago...sorry I am already slacking! Sigh...

When I started dating Steve, he had a very limited dinner repetoire : Tacos, Trader Joe's Stir Fry and Spaghetti. I decided after we started dating, that I needed to expand his culinary horizons.

Although I would not say this recipe is a palette expander, it's better than a bag of frozen Stir-Fry and it's an easy and delicious side to Steak or Grilled Chicken. I make these potatoes a couple times a week and they always make the hubby happy. You can use any kind of potato, I usually use Yukon Gold, Red Bliss or I may splurge on a bag of the Fingerling Jewel Potatoes-a mix of Purple Peruvian, Yukon and Red Bliss.

EHam's Grill Potatoes:
Potatoes-as many as your family will eat
Olive Oil
Kosher Salt
Pepper
Red Pepper Flakes
Garlic Cloves, or if you are lazy Garlic Salt

Heat the Grill to Medium Heat. Put a large pot of salted water on the Stove and bring to a boil, while the water boils dice your potatoes. Depending on the size of the potato, you may just need to cut in half or quarter the potato. Place the potatoes in the boiling water and par boil-around 8-10 minutes. You want to be able to place a knife into the potato and get a little resistance. Drain the potatoes.

Take 2 large sheets of Aluminum Foil and make a cross with them. Drizzle the middle of the cross with a little olive oil. Place the potatoes in the middle and then season to your taste with the salt, pepper, red pepper flakes, crushed or dry garlic and then drizzle again with olive oil. Fold the sides of the foil up and make a square-this will look like a little aluminum potato present. Place the 'present' directly onto the grill for a total of 18-24 minutes, you will want to flip them once midway through.

Remove from the grill and carefully open the package as there will be a lot of steam...we usually just eat them right out of the foil as it makes clean-up a breeze. We usually add some parmesan cheese and Sriracha (hot sauce) as well.

Enjoy!!!