BBQ with the Peterson's!

We finally got together again with Mr. Meringue’s cousins, it had been over 6 months of checking schedules, making plans and rescheduling.  You never think you have much going on in your life until you sit down and try to figure out how to meet up with someone.  We only live an hour away from one another but taking 6 months to get together again it could have been more like 5 hours away! We really enjoy our time with them, they are “back home” folk and we love playing Pinochle with them even if they have crazy rules.  Since they don’t have any mini-Peterson’s its easier for them to come to our place so our mini-Meringue’s can stay occupied, and with their time on the road them bringing the meal to us is a little ridiculous so I suggested they bring dessert!  They brought Rice Krispie Bars….YUM!!!  If you know me once the date was set in  place I was pretty giddy to meal plan.  Here’s what we had!  It was delicious, easy and super stress free to prepare ahead of time so when they got to our place there was relaxing entertaining and no feeling of being stuck in the kitchen away from the action.  I just had to pull it out of the fridge and viola…dinner was ready in no time.

Corn with Bacon

and Scallions
1 shallot, minced
1 medium garlic clove, minced
1 pound frozen corn (do not thaw)
3 scallions, thinly slices
6 slices of bacon
Fry 6 slices of chopped bacon in a non-stick skillet until crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate.  In a large nonstick skillet over medium-high heat, add the shallot and garlic and cook until softened, about 2 minutes. Increase the heat to high and add the corn; cook, stirring often, until heated through but still crunchy, about 2 minutes.  Sprinkle the corn with the scallions & bacon just before serving.

To prepare ahead of time, I cut the bacon slices into 1 inch pieces and cooked and drained and set aside.  Also I chopped the scallions and shallot and zip locked it up for the fridge.  I didn’t add the garlic since it was in our steak and considering we were not looking to ward off any vampires I felt it was a safe bet to omit the garlic.  Everyone ate it up Mini Meringues and Peterson’s alike!  Super easy to make and super delicious new side dish.  We will defiantly make again. 

Grilled Stuffed Flank Steak
Recipe adapted from America’s Test Kitchen
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 small shallot , minced (about 2 tablespoons)
1 teaspoon sage leaves , finely minced
2 tablespoons olive oil , plus extra for oiling grate
1 flank steak (2- to 2 1/2-pounds)

4 ounces thinly sliced prosciutto
4 ounces thinly sliced provolone
8 – 12 skewers soaked in water for 30 minutes
Kosher salt and ground black pepper

Mix garlic, shallot, parsley, sage, and olive oil in small bowl. Butterfly and pound steak into a rectangle. With grain running horizontally and opened side faces up, spread herb mixture over surface. Arrange prosciutto over steak, leaving 2-inch space at top. Next layer cheese, leaving 2-inch space from top. Starting from bottom edge and rolling away, roll into tight log. Set on a cutting board with seam-side down.  Starting ½ inch from the steak roll’s end, tie 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first, then work from outside strings in to centre.  Skewer meat through outermost flap near seam through each piece of string. Allow skewer to extend ½ inch on other side. Cut roll between twine into 1-inch-thick pinwheels. Season lightly with salt and pepper.  Grill pinwheels until well browned, 3 to 6 minutes. Flip them until second side is browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of barbecue, cover, and keep cooking until centre of pinwheels hit 125 degrees, 1 to 4 minutes.  Transfer pinwheels to a plate, tent with foil, and let rest for 5 minutes.

This was so easy to prepare ahead of time and place in the fridge wrapped in plastic wrap.  When we were ready to grill I just had to pull them out of the fridge to come up to room temperature and grilled to perfection.  One thing I might change for next time would be to not on the "stuffing" side down, when the cheese melted the garlic herb mixture seeped out a little or to grill it in a fine mesh grill basket.  Still was delicious and we were all members of the "Clean Plate Club"!

To round out our meal I made my Aunt Karen's Surprise Potatoes.  Was a perfect addition to our meal.

Surprise Potatoes

In a large mixing bowl dump in 1 large package of Southern style hash browns, this recipe can easily be doubled so use more if needed.  Those are the kind that are cubed that come plain or with peppers and onions.  Get either, whatever floats your boat!  Add in 1 can cream of potato soup, 1 can of cream of mushroom soup, 1 large carton (16oz) sour cream and I medium onion, chopped.  Pour into a greased casserole dish and sprinkle the top with pepper and paprika.  Bake at 350 for 1 hour and surprise you just made a super simple potato side dish! 

 I tell you Aunt Karen…you make such great stuff!