Ahi Tuna Steaks

Ah, summertime. It’s pretty much synonymous with grilling, right? If you’re looking for something light, citrusy, tasty, and fast- look no further. The most prep you need is to remember to thaw the fish and then marinate for 30 minutes before throwing it on the grill. So simple! We love this with some couscous and veggies, so it’s a healthy option too. Can’t get much better than that!

Ingredients:

  • 4 (4) oz ahi tuna steaks 
  • 1/4 cup orange juice
  • 1/4 cup soy sauce 
  • 2 tbsp olive oil 
  • 1 tbsp lemon juice 
  • 1 clove garlic, minced 
  • 2 tbsps fresh parsley, chopped
  • 1/2 tsp fresh oregano, chopped
  • 1/2 tsp black pepper

Directions:

In a medium-large dish, combine all ingredients but tuna steaks and whisk lightly to blend. Add tuna steaks to marinade, cover and refrigerate for 30 minutes.  

    
 
Once your 30 minutes is up, heat your grill to high heat and lightly oil the grates. Take your juicy marinated tuna out of its bath…  

 
Then slap ’em on the grill for 5-6 minutes. Turn over and baste with additional marinade, cooking for another 5 minutes or so.  

 
Remove to a plate to rest a minute or two before serving! That’s it! 😎 One of my favorite simple summer recipes, full of flavor to boot. Enjoy! 

Recipe from Allrecipes.com.

Advertisements

Mark’s Best Ever Bacon Cheeseburgers

As these babies bear the name of their creator, I tried convincing Mark to write this as a guest blog. He begged it off, claiming he wasn’t as good with “book-learnin” words 😜 so I’ll do my best and update if I’ve missed something! Anyway. These burgers. Aaaaah. Thick, juicy, delicious. The ingredients will run you a bit more than the average burger but they are soooo worth it! You want a good mix of meat so you have plenty of fat and beefy flavor. Bacon is optional… Who are we kidding, who says no to bacon?! We got some great, thick-cut stuff from Goose the Market, as well as some yummy short rib. The best meat is obviously ground fresh, so hit up your local butcher or better yet- grind it yourself. Then fire up the grill and be prepared to feast 😋 The quantities I listed are enough to feed at least 6 people, depending on how big you make your burgers.

Ingredients:

  • 1 lb short rib
  • 1 lb ground sirloin
  • 1 lb chuck
  • 1/2 lb bacon
  • Sliced cheese of your choosing (we went with Cheddar, but the possibilities are endless)
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder

Directions:

  • To start, place your strips of bacon on a foil lined cooking sheet. Throw ’em in a cold oven, turning it to 400 degrees and cooking for about 20 minutes. Set aside on some paper towel to drain the grease.
  • Next, it’s time to grind some meat! Glorious meat.

20140621-190757-68877504.jpg

20140621-190758-68878512.jpg

  • If you have a stand mixer, invest in the meat grinder attachment for the meat-lovin man in your life. Thanks to my fab mother-in-law for gifting us ours! 😘 Mark suggests cubing your meat to make it easier to fit through the grinder. Once you’ve got the meat through, use your hands to mix in your pepper and powders… NOT the salt! Don’t add the salt til the very end, or you’ll end up with some dryyyyy meat. Gross. Anywho, just eyeball those spices, because neither Mark or I have a clue how much he used. Just keep sprinkling til it looks/feels/smells right!

20140621-190759-68879409.jpg

20140621-190800-68880454.jpg

  • Next, form your patties. Use your thumb to put a dentin the center. This will keep your patties from deflating on the grill.

20140621-190801-68881433.jpg

  • If you’re preparing ahead, this is the point you can pop them back in the fridge. You want your meat as cold as possible before it hits the grill to get the best flavor. Otherwise, fire up your grill. If yours is a gas grill like ours, light 2 burners to high heat and leave the 3rd off. If you’re using charcoal… Use your best guesstimate. Either way, you want an internal temp of at least 130 degrees Fahrenheit for safe eating. Salt your patties just before placing them on the grill. Cook til desired doneness, adding bacon then cheese over the top if using for the last few seconds. (In our hosting guests/impending concert excitement, we forgot to get photos of this part. Whoops!)  Remove to a plate to rest and let those juices settle.

20140621-190802-68882395.jpg

  • Dress ’em up the way you please and you’ve got one TASTY burger!

20140621-190803-68883247.jpg

Recipe from Mr. Mark Daily, inspired by Chris Eley of GtM and Smoking Goose Meatery. If you’ve never been to either, please rectify that situation. A couple of Indianapolis gems!

Goose the Market – 2503 N Delaware St, Indianapolis, IN 46205 (get a sandwich while you’re there!)

Smoking Goose Meatery – 407 Dorman St, Indianapolis, IN 46203 (you can pop across the street to Flat 12 to get some brews to go with your delightful burgers 🙂 )

 

Grilled Chili Lime Pork Tenderloin

20140606-111535-40535032.jpg

I have a confession to make… I only really learned how to use a grill last summer. Embarassing, I know! It’s not like it’s hard. Anywho, this quickly was added to the “oooh we gotta make this again” list once we got a taste. True, it takes a while to marinate, but the end product is soooo worth it. Tender, juicy pork infused with chili flavor and hints of lime, this is another meal that looks really impressive and elegant with little work involved. Add a green side and you’ve got a delightful meal!

Ingredients:

  • 1-1.5 lbs pork tenderloin
  • 1 tbsp vegetable oil
  • 1 tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp brown sugar
  • Sprinkle of cinnamon
  • Salt
  • Black pepper

Directions:

  • Place pork in a shallow dish/pan of your choosing. In a bowl, combine oil, lime juice, soy sauce, chili powder, cumin, brown sugar, and cinnamon. Stir well to combine. Pour mixture over pork and use hands to coat completely. Cover dish and allow to marinate for at least 30 minutes, preferably overnight if possible. (We marinated ours for about 8 hours and I thought it was perfect. Up to you and your preparedness level!)

20140606-124539-45939337.jpg

I didn't realize I'd bought a two-fer package, but I went ahead and made both since the total weight was 1.5 lbs. it didn't go to waste!

I didn’t realize I’d bought a two-fer package, but I went ahead and made both since the total weight was 1.5 lbs. it didn’t go to waste!

  • Once you’ve reached desired time of marinade-goodness, prepare your grill. Get your grill nice and hot, about 550 degrees Fahrenheit. Once the grill is ready, season each side of your pork with a little salt and pepper before placing on the grill. Sear, without moving, for about 4 minutes. Flip pork and sear other side for another 4 minutes.

20140606-124941-46181968.jpg

  • Once you’ve got some tasty looking grill marks on both sides of your tenderloin, flip it back to the first side and decrease the temperature of your grill to about 475 degrees. Close lid and cook for 6-8minutes, depending on how pink you like your tenderloin (regardless, the internal temperature should reach about 170 degrees). Flip and repeat on opposite side until desired doneness reached. Remove from grill and let rest for 3-5 minutes before slicing and serving. This step is really important- it cooks the pork just a tiny bit more and allows all of those delicious juices to settle inside. Plate with the side of your choice and some extra lime wedges for an extra shot of lime flavor if you’d like!

20140606-125421-46461141.jpg

Recipe from A Farmgirl Dabbles

Grilled SPG Pizza

Image

I couldn’t tell you where I got the idea for this combination of pizza toppings (Pinterest, probably), but man, oh, man… it’s gooood. The creaminess of the goat cheese, the snappy crunch (is that even the right word?) of the shrimp, and the overall amazingness that is basil pesto combine to form quite possibly the most decadent yet somewhat healthy pizza on earth. The one thing we’ve always found lacking has been the crust. Every other time we’ve made this pizza, we’ve baked it in the oven, using a variety of crusts each time. The toppings were always great together, but the crust was just… meh. Worse still, the oil in the pesto combining with the cheese tended to make it soggy. Lo and behold, Pinterest again held the answer. Why not GRILL the pizza? Of course! This time around, I picked up some frozen organic pizza crusts from Trader Joe’s and decided to throw some spinach on it as well, just to squeeze in a veggie serving. I don’t know if it was grilling the crust or the crust itself, but it was phenomenal! The toppings were again perfect and the crust was crispy and delicious. With the weather getting warmer, I have a feeling we’ll be grilling our pizzas to avoid heating up the kitchen… and I don’t mind one bit. Bonus –  if you’re having company, this is a tasty dish to serve that looks fancy but is not at all complicated to make.

Ingredients:

  • Pizza dough (either frozen or make your own, if you’re good with dough… I am NOT!)
  • 1 small jar of basil pesto
  • 1 cup frozen precooked salad shrimp, thawed
  • ~ 1 oz goat cheese
  • 1/4 cup shredded Italian cheese blend
  • Handful of washed spinach leaves
  • Olive oil, for brushing
Image

Spinach not pictured, because I’m a derpy-derp.

Directions:

  • Thaw pizza dough and shrimp per package directions. Assemble your ingredients and place them in close proximity to your grill.
  • Heat grill to high heat. Brush one side of your dough lightly with olive oil. Once the grill has reached the appropriate temperature (hot enough that you can’t hold your hand over the grate for more than 2 seconds), use a pair of tongs to brush a paper towel soaked in olive oil along the grates of the grill. Carefully place your dough, oiled side down, onto the grill (a rimless cookie sheet or pizza peel is helpful for sliding pizza on and off the grill, but not necessary. We used the cardboard bottom from our crust and a pair of tongs). Close grill lid and let cook for about 2 minutes, or until the top of the crust starts forming bubbles. Remove from grill and try not to eat plain crust.

Image

  • Now that you’ve got one gloriously toasted side of pizza crust, flip it over. Use some oil from your jar of pesto to (VERY) lightly coat the ungrilled side of your crust. Next, spoon some pesto onto the crust and spread evenly. (For 1 pizza, we used about 1/4 of the jar.). Add spinach leaves. Crumble the goat cheese across your crust, followed by the shredded cheese. I’m a cheese girl; the more the better. You can obviously adjust to your liking. Finally, scatter your tiny salad shrimp onto the pizza. Image
  • At this point, turn down the heat on your grill. Slide the pizza back onto the grates and close the lid. Check in about 2 minutes; if your cheese is at a good melty point, turn the heat back up so your crust gets good and crispy. Cook for another 2-3 minutes, then remove from grill. Slice and serve ASAP!

Image

This pizza is the perfect size for two people. Since we had the ingredients and the package I bought contained 2 crusts, we went ahead and made both pizzas and saved 1 for a late snack/next day’s lunch. This is great leftover (and those of you who know me know I DO NOT do leftovers, so that’s saying something). Hope you enjoy!