Buttery Lemon Herb Shrimp Bites

What You Need:

8 TBSP unsalted butter, melted
Juice from 1 whole fresh lemon
2 tsp rosemary
2 tsp thyme
2 tsp marjoram
2 tsp pepper
4 garlic cloves, minced
20 jumbo shrimp, peeled and deveined
Fresh lemon slices

How to Make It:

Mix together in a large bowl the butter, lemon juice, rosemary, thyme, marjoram, pepper and garlic. 
Pour the mixture into a large zip lock bag.
Place the shrimp in the bag and seal tightly.
Turn the bag over a few times to make sure the shrimp are covered well with the marinade.
Allow the shrimp to marinate at room temperature for 1 hour.
Remove the shrimp and discard the marinade.
Run the shrimp on a wooden skewer.
Heat the grill to medium high.
Cook the shrimp about 6 minutes turning over after 4 minutes.
Serve with a fresh slice of lemon.

Grilling with a skewer can make for faster grilling and tasty meats.  Bamboo skewers are great for grilling seafood but should be soaked in water for 30 minutes to keep them from burning on the grill.

Money Saving Lunch Ideas

Breakfast may be the most important meal of the day, but lunch is what gets you through until dinner time. The price of school lunches rises each year and it is hard for some parents to keep up. This is besides the fact that many lunch menus, not just in schools either, are not as nutritious as they could be. Here are some money saving lunch ideas for frugal families.

1.    Take your lunch. This goes for parents as well as kids. We are tempted to eat out with the group everyday, too. That adds up after awhile. Those cute insulated lunch bags make it easier to carry hot and cold items. We can throw even throw out the brown bags in favor of reusable options which are more environmentally friendly. When you pack your own lunch, you know what is in it so it is easier to avoid a lot of unhealthy fats and junk food.

2.    Make a sandwich. I’m not talking about just any sandwich. This can be a wrap, pita, crust less bread, or bun sandwich. Varying the bread each day will help you decide what ingredients to put on it. You may want turkey with alfalfa sprouts, tomato, and onion on a pita or chicken strips with barbecue sauce, lettuce, and shredded cheese in a tortilla wrap. Many kids like bread without crust for peanut butter and jelly sandwiches. This makes lunch fun and your kids are more likely to eat it if they have a creative variety. Invest in single packs of condiments. They can be used in lunches as opposed to putting them on the sandwich and saturating the bread before lunchtime rolls around.

3.    Bottled water and drink crystals. Water has never been the same since they came out with those handy packs of flavorings. You can find them everywhere. Best of all they have five calories or less. You can turn a bottle of water into a drink that is better than soda. Kids love them too.

4.    Dessert courtesy of home. Stop! Put down that candy bar and walk away from the vending machine. Instead, choose a better option. Homemade granola can be shaped into bars and used as an after lunch snack. How about dried fruit pieces? They are sweeter than candy bars and won’t spike your blood sugar. It’s okay to have a naughty treat every now and then, but even at those times you can choose a healthier option than chips or candy. Make a batch of homemade chocolate chip cookies and pack a few in your lunch.

5.    Ice packs. These nifty items will keep lunch from spoiling. The perfect complement to an insulated bag, they allow you to take yogurt or a sandwich with meat and not have to worry about it getting warm before it’s time to eat.

6.    Veggie sticks. Eat them with your sandwich and add some Ranch dressing for dipping.

Lunch doesn’t have to come from the school cafeteria or the fast food joint around the corner to be good. Coming from home, it can be healthier, taste better and cost less.  Now that’s a combination you can’t beat.

Breakfast Ideas

It is the first meal we eat when we get up in the morning. After a long night of sleep, we can’t do without it if we want to get our bodies going. No, I’m not talking about coffee. I’m referring to breakfast. Here are some ideas for breakfast that don’t require a drive-thru window.

1.    Have a piece of casserole. It takes time to cook eggs and bacon for breakfast. No one wants to ruin their clothes with the mess it can create. On Sunday night, get breakfast done early. Put together a casserole using your favorite ingredients. Fewer eggs are needed in a casserole than when frying or scrambling them for breakfast each morning. Depending on the size of your family, the casserole may last two to three mornings.

2.    Yogurt. Yogurt is a healthy and economical breakfast choice. When you are eating on the run, grab a container of yogurt and some dried or fresh fruit. Cutting up fruit on top of the yogurt adds carbohydrates to fuel you for the morning in addition to the calcium and protein in the yogurt itself.

3.    Breakfast shake. This is even quicker and can be ingested while driving without taking your eyes off the road or both hands off the wheel. Put together some frozen fruit favorites, ice cubes, frozen yogurt, and unsweetened juice in a blender. Pour into Styrofoam cups to keep it cold. Everyone can grab a cup on the way out the door. The nutritional effect is about the same as yogurt, but without the spoon.

4.    Pigs in a blanket. This is the homemade version. Whip up a batch of pancakes and freeze them in short stacks of three. A package or two of frozen link sausage is needed to create this quick and economical meal idea. Thaw out a stack of pancakes. Heat up three sausages in the microwave. Wrap a pancake around each sausage. Voila! You’ve got an instant pig in a blanket. Eat it as you watch the last of your favorite morning show or as you walk to the bus stop. It can be eaten in the car without too much fuss or mess. For a sweeter taste and less mess, add a little maple syrup or honey to the batter when making the pancakes.

5.    Breakfast sandwiches. In the evening, while you are getting things ready for the next day, grill up a few breakfast sandwiches. Choose whatever you like: turkey slices, ham slices, cheese, tomato, bacon, etc. When the sandwich cools, cut it into bite size pieces and put it in a container. In the morning, just grab a container; pop it into the microwave for fifteen or twenty seconds and breakfast is served.

These breakfast ideas are time saving and money-saving too. They make use of items you buy normally and also whatever you have around the house to create delicious fare for a morning rush.  No more excuses for skipping breakfast or swinging into the fast food restaurant every morning.

Money Saving Grocery Shopping Tips

Everything is getting more expensive today. From gas to groceries, our hard-earned dollars are challenged to stretch further. Now, we may be able to ride a bicycle around town if we can’t put gas in our cars. But, we have to eat. There’s no getting around that. So, we have to find ways to spend less on groceries while still getting the things that we need to feed ourselves and our families. Here are six money saving tips to try the next time you go grocery shopping. 

1.    Clip coupons. They put those in the newspaper for a reason. If there are new items you want to try, use a coupon to get it at a discount. If you like it, you have saved some money. On the other hand, if you don’t take a liking to it, you didn’t pay full price. For me, coupons save an average of ten or more dollars per visit. That’s money in my pocket that I can put towards gas for the car.

2.    Buy more staples than prepared foods. It is easier to buy a box of macaroni and cheese, but is it more economical? A large box of macaroni and a block of cheese will make more servings for your family than one box of prepared macaroni and cheese. The next time you go shopping and pick up a box or bag of an already prepared item, ask yourself if you can make that at home for less. If you can, then put that item back in favor of less expensive staples.

3.    Buy in bulk. Consider the food items that you use most often. Cereals, meats, vegetables, condiments, juices, and paper products can be bought in bulk usually at a lower price at food warehouses like Costco, BJ’s, and Wal-Mart. If you have a coupon, you’ll save even more money.

4.    Don’t shop when you are hungry. This is a definite no-no. Shopping on an empty stomach means that you will pick up more things than you need. You are more likely to pick up that bag of chocolate chip cookies or that box of donuts when the growling gets underway.

5.    Take a grocery list with you. This is another protection against picking up things that are too costly. Check your cabinets and the fridge to see what you need and write them down. Remember, the goal is to stick to the list as much as possible.

6.    Shop at the same stores. This is more of a frustration reliever. In a new store, you spend most of your time looking for things and walking up and down every aisle, which oftentimes leads to forgetting an item or two. Going to the same store each time makes you more familiar with the prices so you can estimate your bill as you write your grocery list.

Rising prices don’t have to mean a lean dinner table. There are ways to make your food dollar go further and if you take the time to implement the ideas listed above as well as others of your own, you’ll see savings each and every time you shop.

Kitchen Staples to Help Save You Money

Ever wonder how our ancestors always seemed to have food on the table even in lean times? When we are visiting the grocery store every week to the tune of hundreds of dollars, we long to know their secret. In fact it isn’t a secret at all. It is actually good planning and preparation on their part.  Once we realize this and begin doing as they did, we too will see our dollar stretch further.

The items that we have on hand are what determine how far our food will go. Filling your cabinets or pantry with a few useful staples can be the difference between a trip to the grocery store each and every week versus once or twice a month. Stocking just a few choice items is all you need to create wonderful meals.

1.    Flour. Flour is a starter item for many recipes. You can add it to some water and make gravy in the pan for many meat dishes. Flour is used to make bread (biscuits, rolls, loaves) and to coat chicken. It can also be used to coat a round or square cake pan to prevent the cake from sticking. Of course, one of the favorite uses for flour is in cookie recipes that make scrumptious desserts.

2.    Rice. My husband loves rice so much that we once bought a fifty pound bag from a grocery store in his hometown. Fifty pounds! Rice is a side dish, but it doesn’t have to be plain. It can be jazzed up with veggies to accompany dinner. My mother uses leftover rice for a dessert called sweet rice. Just add evaporated milk and some sugar to a bowl of rice and warm it in the microwave. It is a tasty treat for after dinner. Another popular dessert is rice pudding. Rice can also be mixed with leftover meat and a cream soup to form a casserole. Rice has many uses and your sure to find a few that your family will love.

3.    Pasta. There are many different pasta choices and all have great uses. Manicotti can be stuffed with tomato sauce and cheeses. Macaroni can be used to make a creamy salad and also is great combined with cheese or spaghetti sauce. Spiral pasta is used in many different pasta salads.  Spaghetti can be used in a casserole topped with cheese or in the traditional way with tomato sauce and meat.

4.    Spices. There are other ways to season food besides salt and pepper. In fact, many spices taste better than salt. Even diehard salt-a-holics won’t miss the salt in foods if other seasonings are used. Cayenne pepper, chili powder, nutmeg, cinnamon, oregano, and garlic powder are all useful tools in your flavor arsenal to give foods a fresh new taste.

5.    Beans. There go those beans again. Beans can top your salad (edamame), make an awesome dip (black beans), and go well with grilled foods (baked beans). They provide a good source of protein with very little fat. Beans are good in soups, stews, and over rice for a simple yet filling meal.

Do you have these staples in your kitchen? You can probably think of several more that will enhance your pantry and save money. Start with these and grow your own list of basic kitchen staples that are versatile and economical.

Yummy Smoked Chicken Sticks

3 to 4 lbs. chicken tenders
1 Tbsp smoked paprika
2 tsp brown sugar
1 tsp dry mustard
dash salt and pepper
1 Tbsp cooking oil

Preheat oven to 400 degrees.
If the chicken tenders are too wide, cut in half, so you have strips about 1 inch wide.
Note: you can also use regular boneless skinless chicken breasts cut into strips.
In a large bowl, whisk together the seasonings and oil.
Add the chicken strips to the spice mixture and toss until chicken is well coated.
Remove the chicken and arrange in single layer on large baking sheet.
Bake in preheated oven for 20 to 30 minutes, until chicken is no longer pink.  The time will depend on how thinly you sliced the chicken strips.
Remove from oven and cool on a rack.
These may be chilled, then packaged up for a picnic, or may be served warm or at room temperature.

Central Park Picnic Club

2 ripe avocados
1 large lemon, juiced
1 drop Tabasco
1 dash salt
1 French baguette
1 pound sliced smoked turkey
6 ounces Gouda cheese, thinly sliced
8 slices good bacon, cooked until just crisp
2 large Beefsteak tomatoes, sliced
16 large arugula leaves

Put the avocado insides into a bowl, add the lemon juice, drop Tabasco, and dash of salt, and mash until smooth and spreadable.
Cut the baguette in half lengthwise and spread avocado mixture on both inside halves of bread.
Arrange the sandwich ingredients evenly over one half of the baguette, then top with other half.
You can wrap this as is to transport to picnic. Just bring a large serrated knife to cut into serving size.
Or, cut ahead of time and wrap each sandwich serving individually.

Cherry Tomato Brown Rice Salad

2 cups cooked brown rice
1 pint cherry or grape tomatoes, cut in half
1 Tbsp balsamic vinegar
1/4 cup lemon juice
1 tsp honey
1 shallot, minced
1/2 cup light olive oil
1/2 tsp sea or kosher salt
1/4 tsp fresh black pepper

In large bowl, toss together, gently, the rice and tomatoes.
In separate bowl, whisk together the balsamic vinegar, lemon juice, honey, and shallot, until combined.
While whisking, slowly pour in olive oil, whisking steadily until dressing starts to thicken or emulsify.
Sprinkle in the salt and pepper, and mix until just combined.
Pour dressing over the rice and tomato mixture, tossing until well coated.
Put in sealed container and keep cool (may be refrigerated but doesn't have to be) until ready to eat.

Crunchy Dijon Dressed Brown And Wild Rice Salad

1/2 cup cooked long grain brown rice
1/2 cup cooked wild Rice
1/2 tsp fresh lemon juice
1 Tbsp chopped fresh parsley
1/4 cup chopped green onions, including the tops
1/4 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup shredded and chopped cabbage
1/4 cup shredded carrots
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp olive oil
salt and pepper

Combine the two rices with lemon juice, mixing thoroughly.
In a large salad bowl, toss together the rice mixture with parsley, green onions, celery, red bell pepper, and cabbage.
In separate small bowl, put the red wine vinegar and Dijon, whisking together until combined.
Keep whisking and slowly drizzle in the olive oil until dressing thickens slightly.
Add salt and pepper to taste, then whisk again just to combine.
Drizzle dressing over salad, tossing as you go.
Chill in refrigerator if desired.
Toss again lightly before serving.

Your Summer Side Dishes

 

Picnics and cookouts require lots of food to satisfy hungry, active people. Like any other menu item, your summer side dishes shouldn’t be limited to standard ingredients, just because that's how Mom always make them. Here are a few ideas to get you thinking about how to turn traditional side dishes inside out and upside down.

Deconstruct the Classic Summer Salads

Make common salads uncommon with a little deconstruction. Taking your regular Potato Salad from ordinary to extraordinary may only require a few tweaks of your old recipe. For instance, use new red potatoes with the skins on, or Yukon Gold, and add a bit of tarragon infused olive oil and crème fraîche instead of your basic mayonnaise dressing for a different flavor. Or depart entirely from your grandmother's potato salad with a homemade remoulade style dressing. Toss in radishes, cucumbers, and even okra for a whole new experience. Of course, next time you may want to try capers and pimentos.

How about that quintessential favorite Three Bean Salad? Why limit yourself to three? Combine a bevy of beans for delightful combinations, choosing a variety of colors, textures, and flavors outside of the traditional green, wax, and kidney.  If you add the right complimentary ingredients and spices to any ordinary summer salad, a world of flavors will be yours to explore with free abandon.

Use Exotic Ingredients

Sometimes all it takes to turn a side dish upside down is to incorporate something unconventional, something you wouldn’t expect to 'work.'  Take tabouleh or couscous, for instance. Both are staple ingredients in a number of Mediterranean dishes, but they can also dress up a corn and tomato salad very well. Consider using quinoa in salads and side dishes. This nutty seed tastes great cold or hot and can be used in so many ways to add flavor and super-nutrition to a variety of dishes.

With the right spices, a side dish can even take the stage all by themselves with extra touches that range from tangy lemon juice, dill, parsley, mint, chives, Dijon mustard, sun-dried tomatoes, olives, and other delicious delicacies. With the right spices, herbs, and sauces, a simple lettuce,  cucumber, or any salad can become a taste sensation.

Try a Different Combination

The key is to be creative with your combinations. Green Beans Almondine is a popular side dish during the summer when green beans are fresh and plentiful.  But, why not change things up a bit and substitute chopped walnuts for the almonds. It's all about serving familiar summertime dishes at your cookout or picnic, but making them a bit unexpected.  Perhaps you are making a classic creamy broccoli salad with raisins.  Substitute dried cranberries for the raisins.  It's all about putting a new twist on an old favorite.

There are a number of beautiful summer squashes that are delicious when just baked and served alone. However, a mixture of squash, sautéed together in butter and oil, with onions, garlic, bacon, or a variety of other ingredients, will turn a simple squash side dish into a colorful production. Don't forget to add a sweet or savory surprise by adding spices, sauces, or other condiments to your new squash side dish.

Turning summer side dishes upside down doesn't have to cost a lot or take lots of time to prepare.  Just take a look at your favorite picnic recipes and rethink the ingredients you are already using.  Try something a bit unconventional and enjoy your new side dish favorites.

Creative Twists For Your Next Picnic

Creative Twists For Your Next Picnic

Even though you may have your favorite sandwiches, you’re bound to get tired of them once in a while.  A picnic is the perfect time to put a creative twist on some classic sandwiches that will taste refreshingly different by your design.

Create a Whole New Club

The club sandwich is certainly one of the all-time favorite choices in restaurants and at home as well. This double-decker sensation usually contains turkey or chicken, mayo, tomato, romaine or bibb lettuce, and of course, bacon, all stuffed between layers of toasted bread.

But that doesn’t mean there isn’t room for a little creativity with your Club. Substitute fresh cabbage for the lettuce for a healthy crunch, or try some prosciutto or ham as an alternative to  bacon. Add a little sun-dried pesto or Dijon mustard for a little spicier flavor. You could even veg-out the classic Club with meatless vegetable patties from your grocer’s produce section.

Pamper Your Pastrami

How about those old-fashioned deli stand-bys, the Pastrami on Rye, or the Reuben? These days, you have endless options as substitutes for standard ingredients. If you’re up for a change, you might forgo the spicy brown mustard for thin slices of red onion and spicy Pepper Jack cheese.

Speaking of cheese, there’s always a little variety in a hearty brie or havarti over the standard Swiss cheese. Also, think about your choice of bread. Bagels, hoagie rolls, and tortilla wraps also make good substitutes for rye bread, especially when you choose the onion toasted or flavored varieties.

Build Your Own BLT

What sandwich shop would be complete without the classic Bacon Lettuce and Tomato sandwich? Yet, with a little creativity, you can make your own classic favorite with a few exotic ingredients. Guacamole or hummus, for instance, make great substitutes for mayonnaise. Maybe a little arugula, watercress, or bitter greens could stand in for your everyday variety iceberg or romaine lettuce.

Make it a 'BLC' with a number of different cheeses like Muenster, Gouda, or a super sharp Cheddar. Again, for those health conscious folks trying to avoid traditional bacon, you could go with grilled strips of tempeh, turkey bacon, or vegan substitutes.

Heck, shred the bacon, lettuce, and tomato into a hot dog bun, add a little relish, and think of Coney Island. We’ve even seen gourmet chefs incorporate smoked salmon, BBQ shrimp, and lobster into fancier versions of BLTs. These may come with uncommon price tags in the fancy restaurants, but you can make them at home for your next picnic at a fraction of the cost.

As you can see, your imagination is all you need to create different takes on the old classic sandwiches. Choose a variety of ingredients to create a unique twist on old favorites. The choices you make could become healthier choices for your family that create more excitement at lunchtime... or anytime!

             FAT DADDY'S RECIPES

Chicken Cheese Nut Ball

Chicken Cheese Nut Ball
   
1 cup chicken, cooked and shredded
1/4 cup shredded mozzarella cheese, chopped fine
1/2 Tbsp jalapeno, finely diced
2 to 3 Tbsp hot sauce
1 tsp parsley, finely chopped
1 pkg (8 oz) cream cheese, softened at room temperature
1 cup finely shredded cheeses for rolling in - sharp cheddar and gouda are good
1 cup finely chopped nuts for rolling in - pecan, walnut, or toasted almonds are good

In a large bowl, mix together the chicken, mozzarella, jalapeno, hot sauce, parsley, and cream cheese. Taste and add salt if desired.
Using your hands, form into a tight ball, then roll into the cheeses, then the nuts, patting to press into the ball firmly.
Wrap in plastic food wrap and put in refrigerator for at least 1 hour.
Serve with sturdy crackers, crusty bread, bread sticks, or tortilla chips.


                                                          
                                                                                          FAT DADDY'S RECIPES

Some Recipes For You To Try

Peppermint Angel Cake

What You Need:

1 (15 oz) Pkg Angel Food Cake Mix
1/3 C chocolate mint cookies, crushed
3/4 C chopped pecans
3 pints Peppermint ice cream, slightly soft
Aluminum foil
Freezer wrap

How to Make It:

Mix the cake batter together as directed on the package.
Pour the batter into an un-greased 10 in tube pan.
Preheat oven to 375 degrees.
Bake cake on the lowest oven shelf for 35 minutes.
Top should spring back when touched when cake is done.
Invert pan right away.
Allow cake to cool for about 1 hour.
Remove cake and cut lengthwise into three sections.
Place the ice cream into a large mixing bowl.
Add the cookies and pecans.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
Remove ice cream and spread 1/3 of the mixture over the top of the cake.
Add another section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish with the rest of the ice cream.
Cover tightly with the aluminum foil.
Place in freezer for 2 hours.
Remove from freezer and wrap in the freezer wrap if not serving immediately.
Cake can be stored in the freezer for up to 1 month.
To serve, remove from freezer.
Unwrap and allow to set for about 10 minutes.
Slice and serve.

Pepperoni Spaghetti Bake

What You Need:

1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap

How to Make It:

Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted.

Fat Daddy’s Marinade Ideas

Look for Fat Daddy's cookbook coming soon.

I’m not sure about you, but I love to see well seasoned food on the grill. It seems that when you go to the restaurant and order a grilled steak, it has those beautiful grill lines and is so juicy it makes your mouth water before the steak ever hits your lips. On top is a sauce that can be tasted all the way through the meat. With a little practice and just the right combination of marinade and seasonings, you can learn to create a steak marinade just as good, if not better, as those you thought could only be found in your favorite steak house.

First, let’s distinguish between a marinade and seasoning with something like a dry rub. I remember the first time I used a dry rub. Most of the seasoning either fell off or got burned to the outside like a thick layer of char. Needless to say; the meat didn’t taste like the rub at all.

Well, you live and you learn. To avoid my faux-pas, coat your meat in a thin layer of olive oil to help the dry seasonings to coat the meat and not fall off. The type of seasonings you use in a dry rub is entirely up to your tastes. Hotter spices will give you more of a Mexican flare—cayenne pepper, dried chiles, cardamom, and dried onion flakes.

Spicy can be combined with sweet for a Caribbean taste. The juice from the fruit will create more of a marinade unless you opt to brush on the juice about thirty minutes before the end of grilling. This is the taste that I love when my friends make their authentic Jamaican Jerk Chicken.

Now, let's move on to marinade ideas. You will want to marinade your meat as long as you can. The meat will tenderize and the flavor of your marinade gets all into and through the meat bringing flavor in every bite when it’s done on the grill. The acidic component of the marinade is what breaks down the collagen in the meat to make it tenderer.

When marinating meat, first you need to thaw and trim the fat off. Combine your marinade ingredients in a plastic bag. Seasoning packs work well when you don’t have the time or desire to shake a little of this and a little of that into the bag. Experimenting with new tastes is fun. You can mix a few spices and herbs in a small bowl and add some olive oil and vinegar. Just a tip when it comes to vinegar - don’t be too heavy handed with the vinegar as it can easily overpower the flavor of the other ingredients.

The benefit of making your own marinade is that you know what is in the mix. Packaged seasonings don’t usually contain any preservatives so you are safe there too. Ready-made sauces from the store can be used, but be careful when adding other ingredients. One that does taste good as a base is a basic barbeque sauce, but not by itself. It’s better when you add extras from the spice rack to jazz up the taste. But, that is what marinades and grilling are all about. Try your hand at a new flavor for your next meal on the grill and don’t be afraid to experiment.

    FAT DADDY’S RECIPES

Fat Daddy’s Beef On The Grill

Look for Fat Daddy's Summer Grilling Cook Book coming soon.

This is the number one question that grillers have—how to make the perfect grilled steak. Well, practice makes perfect. You will probably have your share of duds before you reach the pinnacle of perfection. But, that doesn’t mean you have to start with inferior products.

Like I said, practice makes perfect. To grill the best steak you’ve ever tasted, you need to use that grill more than a couple of times each year. So, stock that freezer with the best cuts of beef for the job and let’s get down to brass tacks.

The first thing is to choose your meat. I won’t lie to you—beef is expensive. Those thick steaks you see on the commercials will cost a pretty penny, but, not to worry. You can find what you need at a butcher shop or the meat section of your favorite grocery store.
The best meat for grilling is labeled USDA Prime. This beef is marbled which means that there are veins of fat running through the meat. Prime is aged for a several days so that it is perfect for cooking. If you can’t afford the prime cut of beef, move on over to USDA Choice. It is a little cheaper but just as marbled and delicious on the grill.

Now that we know the grade of meat we are looking for, we need to know which types of beef cuts are best on the grill. I personally love a good Rib eye steak and New York strip steak or a T-bone steak. They grill up nice and tender so they melt in your mouth. Porterhouse steaks are also good. Any steak with a bone in it will need longer cooking for the meat next to the bone.

If you choose marinate your steak. A good hour in the fridge should do it. With the proper cuts of meat, this is enough time for the meat to soak up the flavor. Let the meat come to room temperature before grilling.

When you are just starting out, don’t get too ambitious. By this I mean, start with a thinner cut of meat. Don’t throw a two inch thick steak on the grill like the king of the world and have it taste tougher than shoe leather when it’s done. Stay around an inch or less in thickness and practice before moving up to the major leagues.

Steaks that are cherry in color are ready for grilling. Avoid that marked down meat that is turning a shade of gray or brown. Turn to the butcher for advice on the best buys. With beer in hand, light the grill and let the good times roll.

                                             FAT DADDY’S RECIPES