SANDRA'S ADDICTING MUSHROOM and JALAPENO POPPERS with BACON

A perfectly addicting 2-for-1 side dish/appetizer you're able to serve

 hot out of the oven or at room temperature.

Don't wait for game day to enjoy all such deliciousness...

Prep: 20 Mins.
Bake: 30 Mins.
Yields: (14 Mushrooms-7 Halved Jalapeno Poppers, with 1 jalapeno half being chopped to add to filling)

INGREDIENTS

14 medium fresh button mushrooms, stems removed; reserve stems
4 large (4" long) fresh jalapenos, stems removed, including half of the ribs and seeds after cutting in 1/2 lengthwise
--(Remove more or less ribs/seeds to your desired level of spiciness)
2 strips center-cut bacon, sliced into 1/2" pieces
1 teaspoon granulated garlic
1 (8 oz. tub) cream cheese, at room temperature
1/2 cup medium shredded cheddar cheese
2 tablespoons grated parmesan cheese
2 green onions (both green and white parts), finely sliced
1 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon dry Italian seasoned bread crumbs

METHOD

Preheat oven to 350 degrees. Place a rack over a foil-lined baking sheet, spray rack, and set aside.

Clean mushrooms with a damp paper towel. Carefully remove stems from mushrooms; set caps aside. Finely chop stems.

Cut stems from jalapenos, and toss. Remove half of the ribs and stems, more or less; set aside 7 halves.

Finely chop 1 half of a jalapeno, and set aside. [Remember to wash hands using hot water and soap!]

Place medium skillet over medium heat and saute' bacon pieces until slightly crisp and brown.

Add chopped mushroom stems and granulated garlic to skillet with the bacon, and continue sauteing for 2 additional minutes. Remove skillet from heat and set aside for mixture to cool.

Meanwhile, in medium bowl add the finely-chopped reserved jalapeno, cream-cheddar-parmesan cheeses, green onions, sea salt and freshly ground pepper. Add the cooled mixture from skillet, including drippings; mix to incorporate.

Using a teaspoon, generously fill mushroom caps. Fill jalapeno halves so they are level with sides of peppers. (See photo below.) Lightly sprinkle filled mushroom caps and jalapeno pepper halves with Italian seasoned bread crumbs.

Place filled mushroom caps and jalapeno peppers (with 'cut' jalapeno ends flush against each other to ensure filling remains intact during baking) on sprayed rack of prepared baking sheet.

Bake in preheated oven for 30 minutes, until tops are golden and mushrooms and jalapenos are hot but still crisp-tender (not mushy). ~ Enjoy!

Hot out of the oven...

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Tips: The beauty of this side dish/appetizer is that you can prepare the poppers well ahead of time, simply place in refrigerator until ready to bake.

Feel free to alternatively grill these poppers, just place the same baking rack (shown above) on top of barbecue grilling rack over indirect heat (using charcoal), covered, for the same amount of cooking time.

SANDRA’S ADDICTIVE BAKED-STYLE SMASHED TATERS

These smashed potatoes are insanely delicious and a 

perfect accompaniment that doesn't require gravy, 

although if you so choose they’re fabulous that way too...

Prep:   10 Mins.

Cook:  15 – 20 Mins.

Servings: (8)

INGREDIENTS

6 russet potatoes, peeled and chopped into 1” cubes

2 tablespoons unsalted butter

¼ cup sour cream

1 tablespoon freshly-prepared bacon bits

1 tablespoon fresh chives, chopped

¼ teaspoon pepper

½ cup shredded medium cheddar cheese

METHOD

Add potatoes to a medium pot, cover with cold water.  Add a lid to pot and bring to a boil, reduce heat to a gentle boil, setting lid slightly ajar and cook until potatoes are tender for about 15 to 20 minutes.  Drain, and add all remaining ingredients, except the cheddar cheese, and smash to desired consistency.  Using a spoon, fold in cheddar cheese. ~ Enjoy!

MAX’S ALASKAN ALDER-CHARCOAL-GRILLED KING SALMON FILLETS

My husband did an incredible job creating this recipe a few
days ago, and since then we've literally made
this 3 more times this week because
it's simply that spectacular...

Servings: (2 or 3)

Prep: 3 Mins.

Marinate: 30 Mins.

Grill: 10 to 20 Mins. 

--(Rule of Thumb: Appx. 10 Mins. per 1” of fillet thickness)

Special equipment:

1 (6”x9”x1-1/2”) disposable baking pan

1 (9” x 1-1/2”) section of alder branch

--(Note: Soak branch in water 2 hours before placing on hot charcoal coals)

INGREDIENTS

Marinade:

Granulated garlic

Sitka Seafood Seasoning (or Old Bay Seasoning)

Freshly ground black pepper

¼ to ½  cup yoshida sauce

--(Depending upon # of fillets, 2 or 3 respectively)

Fish:

2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick

METHOD

--2 hours before grilling, place alder branch in bowl with water and weigh it down to soak. 

--30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have ½ the coals on one side of the grill (direct heat) and the other ½ with no coals (indirect heat), while you prep the king salmon fillets.

Meanwhile, sprinkle each fillet with desired amount of granulated garlic, seafood seasoning, and freshly ground pepper. Place fillets "skin side up" in disposable baking pan, and pour ¼ to 1/2 cup yoshida sauce over top. Marinate fillets at room temperature for 30 minutes.

Just prior to grilling, remove alder branch from water and place on top and in the middle of hot charcoal coals in grill. 

Flip fillets over in baking pan so they are "flesh side up."

Marinated king salmon fillets
ready for grill...

Place marinated fillets in baking pan, uncovered, over indirect heat, then place lid on grill.  

Placed over indirect heat on grill,
and ready for basting
after initial 10 minutes of cooking...

After about 10 minutes, baste the fillets in grilling pan with juices in bottom of baking pan.  Replace top on grill, and continue grilling fillets for another 5 to 10 minutes, depending upon thickness (these took about 17 minutes total grilling time).  Remove baking pan from grill, baste with juices, and loosely tent with foil and let stand for juices to redistribute for 5 minutes. 

Remove fillets from baking dish, while leaving skin behind, and place on serving plates.  Baste fillets a final time with juices. Serve prepared king salmon fillets with freshly steamed corn on the cob slathered with hot butter and sprinkled with seafood seasoning, if desired. ~ Enjoy!

My small 1/2-serving portion,
prior to slathering the corn
with butter and seafood seasoning! ~
(Check out that glaze on the king salmon,
and the alder-smoked flavor is pure perfection)...

~~~~~~~~~~~~~~~~~~~~~

I was lucky enough to reel in this beautiful 

20-lb. king salmon on May 9, 2013, 

while fishing Juneau's Annual Spring King Salmon Derby

that lasts the month of May here in Southeast Alaska...

MAX’S IRRESISTIBLE HAM and VEGGIE PASTA SALAD

A wonderful pasta salad for potlucks,

‘game day’, get-togethers,

or just because...

Servings: (8-10)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

½ lb. elbow pasta, cooked and cooled

--(Max prefers Barilla due to ridges in the macaroni)

2 cups cooked and cubed ham

5 eggs, hard-boiled, peeled and chopped

2 celery ribs, chopped

6 radishes, thinly sliced

3 green onions, finely sliced

2 tablespoons chopped dill pickles 

--(Max prefers Nalley Baby Dills)

1 small can sliced black olives, drained

1 cup mayonnaise

--(more or less to your desired moistness)

1-1/2 tablespoons dijon mustard

2 tablespoons red wine vinegar

½ teaspoon old bay seasoning

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon paprika

2 tablespoons fresh parsley, chopped

½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ Enjoy!

SANDRA’S SMOKIN' BARBECUE BAKED BEANS

These Smokin' Baked Beans are a splendid

addition to any get-together, especially when

served with Orange-Mango Ribs 

and a side of Coleslaw...

Servings: (10 to 12)

Prep:  15 Mins.

Cook 40 Mins.

INGREDIENTS

12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips

2 tablespoons bacon drippings

1 cup chopped Spanish (yellow) onion

2 cloves fresh garlic, minced

1/3 cup chopped orange bell pepper

1 diced fresh jalapeno, retaining ribs and seeds

2 (28 oz. cans) Bushes Orginnal Baked Beans

1 (14 oz. can) black beans, drained and rinsed

1-1/2 cups Bull’s Eye Original barbecue sauce

1 tablespoon molasses

¼ cup ketchup

2 tablespoons French’s yellow mustard

1 teaspoon smoked paprika

METHOD

Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside.  Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent.  Add the minced garlic and saute for 30 seconds.  Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.

Toss in the reserved bacon slices and stir to incorporate, then serve.  Enjoy!

Optional additions:

Orange-Mango Ribs Recipe

Best Coleslaw Recipe

SANDRA'S ORIGINAL ORANGE-MANGO PORK RIBS

I prepared these Orange-Mango Ribs

for our Friday night family get-together

and they were a hit, along with my

Smokin' Baked Beans

and Coleslaw...

Servings: (10-12)

Prep: 10 Mins. |

3 hrs. 45 Mins.

INGREDIENTS:

Pork Ribs:

6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]

Marinade:

2 cups orange/mango juice

-- (I use Naked brand)

2 (1.06-oz.) pkts. dry teriyaki marinade mix

1 teaspoon freshly grated ginger

2 teaspoons smoked paprika

Sauce:

1-1/2 cups orange/mango juice

1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

1 tablespoon dark brown sugar

METHOD:

Trim ribs, and place in large, shallow non-reactive glass baking dish, 

then set aside.

 In a small bowl, combine marinade ingredients, 

and pour over ribs in baking dish. 

Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill over in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade. 

Cover baking pan tightly with heavy-duty foil, and bake for 2 hours 

(or over in-direct heat on a covered grill).

While ribs are baking/grilling, 

make the sauce by first adding the leftover marinade to a small saucepan. 

Bring to a boil for 5 minutes over high heat. 

Reduce heat to medium and add the sauce ingredients. 

Simmer, uncovered, for 15 to 20 minutes to reduce and thicken, 

then remove from heat. 

Pour half the sauce into a small bowl for basting ribs while cooking. 

Reserve the other half in the covered saucepan separately for serving.

Remove ribs from oven, then uncover.

Carefully baste par-baked ribs 

with the designated sauce in the bowl.

Continue baking/grilling, uncovered, for 30 minutes longer, 

then re-brushing half way through baking with designated sauce. 

Cut ribs into serving portions and place on a platter, 

along with the other designated serving sauce from saucepan 

that was reheated, then poured into a small bowl for dipping.

Enjoy!

Optional sides:

Smokin' Baked Beans Recipe

Best Coleslaw Recipe

SANDRA’S SUCCULENT GRILLED HALIBUT, PINEAPPLE SALSA, and HERB STEAMED RICE

I doesn't get any better than

savoring fresh halibut fillets hot off the grill

with these delectable sides...

Servings: (2)

Prep: 2 Mins.

Grill: 10 to 12 Mins.

INGREDIENTS

2 (8 oz., 1-1/2” thick) boneless, skinless halibut fillets

2 tablespoons olive oil, divided

1 teaspoon sea salt

½ teaspoon freshly ground pepper

Optional Sides:

--Prepared Beer N’ Honey Pineapple Salsa

--Prepared Flavorful Steamed Basmati Rice N’ Herbs

--Sliced fresh roma tomatoes with dainty dollops of mayonnaise

METHOD

Prepare charcoal grill for direct cooking.

Pat fillets dry with paper towels. Rub halibut fillets with 1 tablespoon of olive oil and sprinkle with kosher salt and freshly ground pepper on all sides.  Fold a couple of paper towels and pour 1 tablespoon olive oil over them to moisten; use tongs to rub over grid of cooking grill.

Place halibut fillets over direct heat in the “10-o’clock position” on the grid, uncovered, for 3 minutes, and move to the “2 o’clock position” for 3 more minutes for the presentation side of fillets to make “X” grill marks.  Flip over fillets, cover, and continue grilling for an additional 4 to 6 minutes, until fillets are done when they flake easily with a fork.  Remove fillets from grill to a plate, tent with foil to rest for a couple of minutes for juices to redistribute.  Serve hot with prepared pineapple salsa, basmati rice n’ herbs, and sliced tomatoes. ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:  Feel free to use the same method to alternately grill salmon, as it pairs nicely with the above-listed sides as well.

SANDRA’S TRIED N’ TRUE ALASKA KING SALMON-BAKE-STYLE FILLETS

A simple and fabulous

way to get that local

Alaska Salmon-Bake-Style

essence at home...

Servings: (4)

Prep: 5 Mins.

Grill: 15 to 20 Mins.

INGREDIENTS

4 (8 oz.) boneless, skin-on, 2” thick salmon fillets

Kosher salt and freshly ground pepper

6 tablespoons dark brown sugar

4 tablespoons butter

2 tablespoons lemon juice

Side options:

--Prepared steamed rice

--Prepared garden salad

METHOD

Prepare grill by placing charcoal in a pile on one side of grill (direct heat), and the opposite side without charcoal (in-direct heat).

Meanwhile, melt the butter in a skillet over medium heat, add lemon juice and brown sugar, and cook just until melted while whisking. Brush the sauce over the salmon fillets.

Place salmon fillets presentation-side down on grill over (direct heat), cover, and grill for 7 to 10 minutes.  Flip the fillets over to the (in-direct heat) side of grill and baste with sauce, cover, and continue grilling for another 7 to 10 minutes; time will vary depending upon thickness of fillets.

Serve grilled salmon fillets with sides of steamed rice and a nice garden salad. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:  This also works well baked in a 400 degree oven for the same about of time, although no flipping is required, just place the fillets in the sprayed baking pan skin-side down.

SANDRA’S OLD-FASHIONED MEATY BOSTON BAKED BEANS

These old-fashioned meaty baked beans
are great with fresh cornbread,
and although you need to allow time
for soaking and simmering the beans,
this recipe is quite easy...

Servings: (6 to 8)

Quick Soak: 1 Hour.

Simmer: 1 Hour

Bake: 4 Hours

INGREDIENTS

1 lb. pinto beans

1 lb. venison/moose/beef, cut into cubes (I used venison)

1 onion, diced

2 ribs celery, diced

2 carrots, diced
1/2 red bell pepper, diced

2 garlic cloves, minced

1 bay leaf

1/3 cup molasses

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1 (15 oz. can) tomato sauce

2 tablespoons worcestershire sauce

1/3 cup dark brown sugar

Pinch of ground cloves

Pinch of ground cinnamon

METHOD

Sort and rinse beans, and ‘quick soak’ by covering them with 10 cups water in a dutch oven, bring to boil and turn off heat and let soak, covered, for 1 hour. Bring the beans to a boil once again in the same water, and reduce and let simmer for 1 hour.

Meanwhile, sear the venison in a skillet with olive oil over medium-high heat, and set aside.

Preheat oven to 325 degrees.

Add the remaining ingredients and seared meat to the dutch oven; stir to incorporate, cover, and bake for 4 hours, or until beans are tender.  Remove the lid about halfway through cooking to stir, and add more liquid if necessary to prevent the beans from becoming too dry.  Remove bay leaf, and toss. ~ Enjoy!

Click  below for recipe 
if you'd like to serve
your baked beans with 
Sandra's Ideal Pepper-Jack Cheese Cornbread

SANDRA’S IDEAL PEPPER-JACK CHEESE CORNBREAD

This sweet and moist pepper-jack-cheese
cornbread is a "must have"
with baked beans, chili, or soup...

Servings: (16)

Prep: 5 Mins.

Bake: 50 Mins.

INGREDIENTS

¾ cup unsweetened evaporated milk

¾ cup water

2 large eggs

1/3 cup vegetable oil

3 tablespoons unsalted butter, melted

1-1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 cup yellow corn meal

1 teaspoon double-acting baking powder (or regular)

1 teaspoon kosher salt

¼ cup pepper-jack cheese, finely diced

METHOD

Preheat oven to 350 degrees. Spray an 8”x8” square baking dish, and set aside.

Whisk milk, water, eggs, vegetable oil, and melted butter in medium bowl.  Whisk in flour, sugar, corn meal, baking powder, and kosher salt, just until combined.  Add pepper-jack cheese, and whisk to incorporate. 

Pour batter into prepared baking dish.

Bake for 50 minutes, or until wooden pick inserted in center comes out clean.

Cool in pan on wire racks for 5 minutes; cut into 16 squares and serve warm. ~ Enjoy!

SANDRA’S GRILLED ASIAN PORK SIRLOIN TIP ROAST

A perfect roast delicious as is,
including wonderful for pulled pork burgers
or sliced and dipped in hot mustard as an appetizer...

Prep: 10 Mins.
Marinate: 3 Hrs.
Grill: Appx. 1 Hr.-15 Mins.
--(Or, until internal temp. reaches 160 degrees)
Servings: (6 to 8)

INGREDIENTS:

2 pork sirloin tip roasts, about 2.5 lbs. ea. (4 to a package at Costco)

***Marinade:

2 tablespoons hoisin sauce (found in the Asian aisle of the market; an Asian BBQ-type sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon hot chili garlic sauce (found in the Asian aisle of the market)
1 inch fresh ginger root, grated
2 teaspoons fresh orange zest
1/2 tablespoon low-sodium tamari (soy sauce)
2 tablespoons ketchup
1-1/2 teaspoons organic curry powder

METHOD:

In a non-reactive 13x9x2” glass-baking dish, whisk all the marinade ingredients. Add the roasts to the baking dish, and turn and rub to evenly coat. Cover, and refrigerate for 2.5 hours, and remove from refrigerator to counter to come to room temperature for 30 more minutes, while preparing charcoal in grill (ample amount of charcoal placed on one ½ side, as in-direct grilling will be on other side with no charcoal).

Remove roasts from marinade; wiping off most of it, then toss marinade.  Grill marinated roasts over in-direct heat (no coals side of grate) at 350 degrees, with grilling lid on, until center is barely pink and registers 160 degrees internally (as roast temperature will continue to rise while resting), about 35 to 40 minutes per side.  Remove sirloin tip roasts from grill, and let rest for 5 minutes under a tent of foil for juices to redistribute, then carve into 1/8” thick slices against the grain. – Enjoy!

~~~~~~~~~~~~~

Tip:  Non-reactive bakeware is not metal or plastic, and instead it typically consists of glass, glazed ceramic, or stainless steel so as not to react with acidic ingredients found in most marinades.

SANDRA’S ALASKA GRILLED BAY SCALLOPS

These succulent bay scallops 
were a super special treat 
as an appetizer for us last night...

Servings: 8
Prep: 5 Mins. |
Grill 4 to 6 Mins.

Posted by Sandra 

INGREDIENTS

***Scallops:

2 pounds Alaska bay scallops (if using the larger sea scallops, allow for more cooking time)
4 tablespoons olive oil; plus more for oiling the grill
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika

***Dipping Sauce:

1 cube of unsalted butter, melted
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
½ fresh lemon, cut in half horizontally, seeds removed

***Garnish

½ fresh lemon, cut in half horizontally, seeds removed and cut into 4 wedges
Sprigs of whole parsley

METHOD

Liberally oil the grill with olive oil, and preheat to medium-high. (I use charcoal, and the direct heat method).

Combine 4 tablespoons olive oil, sea salt, ground pepper, and paprika in a shallow bowl, and whisk well. Pat the scallops very dry and remove any visible cartelidge.  Add scallops to the olive oil misture and coat evenly. Slide scallops through the side onto stainless steel skewers (so they lay flat while grilling, and are easier to turn over), and allow a bit of space between each of them (or if using wooden skewers, soak them in water for 30 minutes to prevent burning on grill).

Skewered bay scallops
just placed on the grill

Place scallops on grill over direct heat, cover, and grill for 2 to 3 minutes without disturbing them.  Turn skewers over, cover, and continue to grill on the other side for 2 to 3 more minutes. Using mitts, remove skewers from heat before scallops are completely cooked to allow them carry-over-cook on a serving platter.

Meanwhile, melt the butter, with garlic powder in a small saucepan over medium-low heat, add freshly chopped parsley, and stir to combine, and pour into a small serving bowl.

Serve the grilled scallops with the dipping sauce, and fresh lemon wedges for squeezing over top.  Garnish with fresh parsley sprigs – Enjoy!

SANDRA'S TASTY TANGERINE BBQ BONELESS PORK RIBS

What a treat these tasty boneless ribs are,
they have a great moistness inside 
and a perfect texture outside...

Servings: (4)
Prep: 10 Mins. |
Cook: 3 Hrs.

Posted by Sandra 

INGREDIENTS:

***Boneless Country-Style Pork Ribs:
3 lbs. bonless country-style ribs
1 teaspoon garlic powder
1 teaspoon onion powder
sea salt and ground pepper to taste

***Marinade:
1 cup tangerine juice
1 (1.06-oz.) pkg. dry teriyaki marinade mix
1/2 teaspoon freshly grated ginger
1 teaspoon smoked paprika

***Sauce:
1 cup tangerine juice
1 cup barbecue sauce (recommend Bull’s-Eye Original)

METHOD:

Place ribs in a large pot of water, just enough to cover ribs, and sprinkle with garlic powder, onion powder, sea salt, and ground pepper.  Bring to boil, reduce heat, cover, and simmer for1 hour.

Meanwhile, in a small bowl, combine marinade ingredients. When ribs are done par-cooking, remove ribs with tongs and place them in a 9"x"9 baking dish, and pour marinade mixture over the top.  Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees.

Remove ribs from marinade mixture, and discard marinade. Place ribs on rack of shallow broiling pan lined with foil, and sprayed with oil. Cover tightly with foil, and bake for 45 minutes.

While ribs are cooking, make sauce by adding 1 cup tangerine juice, and 1 cup barbecue sauce to a small sauce pan; stir, and bring to boil.  Reduce heat to low and simmer, uncovered, for 15 minutes to reduce sauce, and remove from heat.

Remove ribs from oven after 45 minutes, uncover (reserving foil), and carefully baste with the sauce, and continue baking, uncovered, for 15 minutes longer; turning and brushing midway with the sauce. Remove from oven, and let rest, lightly tented with reserved foil for 10 minutes.  Serve, and enjoy!


~~~~~~~~~~~~~~~~~~~~

Tips: Serve with coleslaw, or potato salad, and baked beans! Also, at time we BBQ grill the ribs over indirect heat in the same method as for the oven (while still boiling, and marinating the ribs for the same amount of time as listed above). Further, it will cut your time immensely if you boil and marinate the ribs the morning or night before you anticipate cooking them!

SANDRA’S GRILLED BONE-IN RIBEYE STEAKS (+ a host of other BBQ recipes)

You'll find this and many other spectacular grilling recipes below...

Servings: (2)

Prep: 5 Mins. |
Marinate: 1 Hr. – or overnight |
Grill: 10 to 12 Mins. |
Stand: 5 Mins.

Posted by Sandra

INGREDIENTS

4 tablespoons low-sodium tamari (aged soy sauce)

3 green onions, sliced

2 tablespoons packed dark brown sugar

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon freshly ground pepper

2 bone-in ribeye steaks (1-1/2” thick)

METHOD

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper, mixing with hands to combine. Add the steaks. Seal bag and turn several times to coat; refrigerate for a 1-hour minimum (or preferably overnight, if possible).

Drain and discard marinade, pat steaks to somewhat dry. Grill steaks, uncovered, over direct heat for 1 minute per side, and then move to indirect heat for 8-10 minutes or until the steaks reach desired doneness (medium-rare is 145 degrees; medium is 160 degrees; and well-done is 170 degrees), timing will vary, depending upon thickness of steaks. Remove steaks to serving platter, and cover with foil to let stand for juices to redistribute for 5 minutes before serving. ~ Enjoy!

~~~~~~~~~~~~~

Tip: You can broil the steaks versus grilling them for 8 to 10 minutes, or until the desired doneness is achieved.

Accompanying Grilled Side Dish Options:

-- For quick but still tasty baked potatoes in half the time, click here for recipe: (Quickly Baked Potatoes)

--For quick but still tasty baked ‘sweet’ potatoes in half the time, click here fore recipe: (Quickly Baked Sweet Potatoes)

-- For a side of freshly grilled succulent corn in the husk or wrapped in tin foil, click here: (Grilled Fresh Corn in the Husk (or Wrapped in Tin Foil)

-- For a side of fresh vegetables medley on the BBQ in a grilling basket recipe, click here: (Grilled Fresh Vegetable Medley - [requires a grilling basket])

-- For a side of fresh grilled cajun corn, click here:  (Cajun Grilled Corn)

-- For a side of grilled peach dessert, click here:  (Sandra's Grilled Peach Melba Dessert)