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CHUCK ROAST A LA STEAK
3 lb chuck roast cut 2 inches thick
1/3 cup wine vinegar
¼ cup catsup
2 tbls olive oil
1 tbls soy sauce
1 tbls A-1 Steak Sauce
1 tbls Worcestershire sauce
1 tsp salad mustard
1 tsp salt
Fresh ground pepper to taste
Spice Islands pure garlic power to taste (I use a lot—maybe a tsp) Never substitute garlic salt
Combine all ingredients except meat in a bowl and wisk until it’s a smooth liquid. Pour marinade over roast and let sit for 2-3 hours, turning several times so it’s evenly soaked.
Place meat on charcoal grill about 6 inches from medium coals. Baste with marinate, turning meat every 10 minutes or so. For medium rare, grill about 30 min.
It should be cut into fairly thin slices. Meat will be fork tender and taste like a much more expensive cut of beef.
Serves 4 hearty eaters
BIBB, MANDARIN ORANGE SALAD
Two fairly good sized heads of bibb lettuce, broken into bite sized pieces
1 14 oz can of mandarin orange segments in light syrup
1 small bag of sliced almonds
4-4 green onions, cleaned and sliced in ¼” thicknesses (the green ends can be larger, the white parts very thin)
Fresh ground pepper to taste
Spread sliced almonds evenly on a cookie sheet in a preheated 325 oven for a very few minutes, watching constantly, as they burn in a heartbeat. As soon as they start to look pale tan, remove and let cool. They’ll continue to toast until desired flavor is achieved.
When cooled completely (this can be done a day or more ahead), add almonds to lettuce to a large salad bowl. The big multi sized aluminum ones I have are ideal. That way you can use whatever size fits the number of people you’re serving. Drain orange segments and add them. Add chopped green onions. Use hands to blend together. Cover with plastic wrap and place in frig to crisp up for several hours while you prepare rest of dinner plans.
When ready to serve, toss with lemon dressing. Taste and adjust seasoning, adding more
S & P to taste.
LEMON DRESSING
1/3 cup fresh squeezed lemon juice (please, no Real Lemon; it will ruin the flavor)
¼ tsp of sugar
Fresh ground pepper to taste (I use a great deal)
2-3 large cloves of fresh garlic, crushed
¼ tsp of dry (ground) mustard (well rounded)
1 tsp salt
2/3 cup olive oil
Place all but olive oil in a Good Seasons cruet and shake thoroughly. Then add olive oil and shake more. Taste and adjust salt & pepper to taste. Let set for several hours, or overnight, shaking vigorously several times. Shake well immediately before tossing salad with dressing.
This dressing can be used over any greens, but especially good with the bibb & mandarin orange salad.
YUMMY NEW POTATOES
About 20 new white (russet) potatoes
1-2 cups Parmesan cheese, freshly grated
¼ cup butter
Or, sweet basil, tarragon, oregano, chives
Scrub potatoes thoroughly. If larger than a golf ball, cut in half. Bring a heavy bottom pot filled with enough salted water to cover potatoes to a boil. Add potatoes and cook partially covered (watch so it does not bubble over) until potatoes are done, about 7-10 minutes. Be careful not to overcook as potatoes will get mushy when blended with cheese or herbs.
When a fork will penetrate easily, drain potatoes in colander and return to pot. Sprinkle cheese over and toss gently with wooden spoon. Or add butter and chopped herb of choice. My favorite is basil, but any you fancy will be good.
Serves 4
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