Grilled vegetables over cheese grits

I’m not a big seafood guy, so this is my version of “shrimp and grits”–it’s grilled vegetables over cheese grits. It’s simple, satisfying and a great light meal for the summer months.

All you need are some grits, a good sharp cheddar cheese, and some veggies to throw on the grill. I had received an awesome box of produce from our CSA (community supported agriculture) from Driftless Organics–and in it were zucchini, yellow squash, eggplant, onions and banana peppers among other things. So I used all of those as well as a red bell pepper I bought at the farmer’s market.

Here is what to do……cook grits according to package directions for four servings, and add 1 cup of shredded cheddar at the end of the cooking process. Stir until cheese melts and set aside.

Meanwhile, cut vegetables (enough for 4 servings) into large chunks, spray with olive oil or cooking spray, and sprinkle with salt and pepper. Grill for 4-5 minutes, or until cooked through and slightly charred with nice grill marks. Divide grits among bowls, top with some veggies, and then throw a few cherry tomatoes on top (we also got these from Driftless…you can grill these too but it’s not necessary), and then splash with hot sauce.

That’s it. This is an easy and really tasty dish. Of course, the sharper the cheese, the better. And the hotter the hot sauce, the better. Enjoy!


Steak and potatoes 101

This was the first entry I did on Grub For Guys a couple years back. And since tomorrow is my birthday, we’re going to have my favorite meal for dinner–a thick, juicy steak. Of course, my wife is making a cake, and that’s good, because I am pretty much clueless when it comes to baking, and because who wants to make their own cake anyway?

Here is the steak and potatoes 101 piece. Enjoy!

Hey guys—whether or not you want to impress your lady (assuming she eats meat), your buddies that are coming over for the big game, or even if you’re just cooking for yourself and are craving steak, I’ve got a simple menu for you and some easy preparation tips.

This also assumes that you know how to operate a basic grill, so if you don’t, you can refer to Bobby Flay’s website for help with that. Then I will help you with the rest!

Here is what you’ll need, assuming two people or one really hungry dude:

2 NY Strip steaks
2 Idaho baking potatoes
1 bunch asparagus
1 red or yellow bell pepper
Olive oil
Kosher salt
Black pepper

First things first — if you want a good baked potato, use the brown, Idaho type, and don’t ever microwave them. Microwaving a potato is the man-law equivalent of putting orange slices in your beer. So rinse the potatoes, being sure to scrub off those gnarly dirt specks.
Then wipe them off with paper towels, and stick in the oven at 450 degrees for 1 hour, flipping over once at the 30-minute mark.

When you’re at that 30-minute mark, get your grill pre-heated. I like to do the vegetables first, because they cook quickly and you can keep them warm while preparing the steak. For the asparagus (yeah, it makes your pee smell funny, but it tastes damn good off the grill), rinse and break off the rough ends. Sprinkle liberally with olive oil, and a few sprinkles of salt and pepper. Take the bell pepper, cut off the top, then remove the inner membrane and seeds. Cut that in half and sprinkle that with olive oil, salt and pepper as well. Throw these on the grill, being careful not to let asparagus fall through the grates. Depending on how thick the asparagus is, cooking time ranges from 2 minutes to 5 minutes. Once it starts to brown, remove from the grill onto a plate and cover with foil. The bell pepper will take up to 10 minutes, and you’ll want to flip it a few times until charred nicely. Remove that to the plate with the asparagus.

For the steak, I like to use New York strip, and not because I’m from New York. They are sometimes pricey, but almost always tender and tasty. Sprinkle both sides liberally with salt and pepper, and slap them on the grill. Trust me, you don’t need foo-foo marinades for steak either, because the salt and pepper will bring out the natural flavor nicely. Grill to desired doneness, which can be anywhere from 5 minutes for rare to 12 minutes or so for more well done (a meat thermometer is also not a bad investment). If you really want to look like a pro, after flipping the steak a third time, move it at a 45-degree angle for criss-crossing grill marks. Once you flip it over and see you’ve done this properly, pounding your chest is optional.

By the time the steaks are done, your potatoes should also be ready. Put everything on a plate, and bring some butter and sour cream to the table for the potatoes. Steak sauce is optional, but I’m telling you, you won’t need it if you follow this simple steak recipe.
That’s it. Throw in a nice bottle of red wine or a hearty beer, and you’ve got a meal that’s simple and yet restaurant quality.


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