It’s that time of year, isn’t it? The days are longer and we somehow seem to have even more to do. If you’re like me, you don’t want to spend all the daylight inside cooking. I try to sneak at least a half an hour each evening to getting things done outside. Winter is SO LONG!
The other night I wanted something quick on the grill. I bought a teriyaki seasoned steak from Wegman’s.
I cut it up into bite sized pieces and used a new set of skewers my cousin gave me for Christmas. Good cousin! I seasoned pieces of orange bell pepper and tomatoes that were about 2 inches in diameter with olive oil, salt and pepper. I think next time I will not use the tomatoes and instead use onions chopped into large cubes. Alternating, I added the tomato, beef and pepper trying to put the skewer into the middle of each piece.
We grilled them until the beef was caramelized on the outside (teriyaki marinade has a little sugar in it) and medium rare on the inside, about 8 minutes total.
I served them with boiled tiny red potatoes with butter and sea salt.
Wegman’s makes roasted Brussels sprouts that we eat like candy. Imagine a vegetable, especially this one, eaten like candy. We just love them. But, they did not have them this past week. What to do?
Make them myself!
Remove the stem and peel off outer leaves of the Brussels Sprouts.
Dice a few pieces of Pancetta that you can get at the deli counter. Ask them to cut it thick, about 1/4″. Dice it into small 1/4″ cubes. Do this easily by stacking them on top of each other and cutting them all at once.
Preheat the oven to 425 degrees.
1 Pound Brussels Sprouts
3 ¼” pieces of Pancetta
Olive oil
Aged Balsamic Vinegar
Roast them for about 30 minutes, until the outside is caramelized (the vinegar does the trick this time) and they are tender.
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Have a yummy day!
Filed under: Jude The Foodie 
