Grilling a Steak

Grilling a steak properly isn't difficult, but rather a change in how you do it and committing to only grilling this way.
This steak was grilled on an infrared grill so the cooking times were shorter than a gas grill.  Preheat grill to high heat for 10 minutes.  Lightly clean the grates with a wire brush.  Some of the seasoning that has built up on the grates should be left and keeps the meat from sticking.  Pictured is a 2" thick Sirloin Steak, about $14.00.  I removed it from the refrigerator and marinated it for about 1 hour.  At the very least, let the steak, warm up to room temperature for about an hour and salt and pepper it before grilling if you didn't marinate.
Place the meat on the grill at a diagonal to the grate.  Flip it over after 4-5 minutes keeping it at a diagonal.  Cook for 4-5 minutes.  Now when you flip it you are also going to also rotate 90 degrees.  Cook for 3-4 minutes.  On the next flip, do not rotate it.  That should give you the diagonal grill marks that are so appetizing when you eat out.   Grilling takes practice.  One person in the house should do all of the grilling.  I used to do it but as my husband took over the task.  He is quite good now and although he thought caring about the grill marks was a waste of time at first, he has grown to love the perfection of it all.  Let the meat rest for 10 minutes before slicing it so you don't lose all of the juices.  Cut thin and on the angle against the grain of the meat.  Thinly sliced meat is always more tender.  FYI, this was cooked to medium rare which is the way we prefer steak.  We served this with the Dauphine Potatoes and a fresh vegetables.

Chocolate Sheet Cake

I thought I already posted this recipe but I can't seem to find it so maybe not.  This recipe came from my Aunt Nancy and my Mom.  I remember having this at Thanksgiving time over the years when I was young.  Both my mother and her sister married and both had 7 children.  So between 18 of us kids, big and small, this never lasted long.  I used to make this for bake sales.  It is extremely appetizing and the icing, addicting!  I would say the most important thing is that you need a sturdy sheet pan.  If yours twists as it heats up, this cake will not work and the icing will be a disaster.  I have true 1/2 sheet pans which I got from a restaurant supply store but I also have 1 the same size from the Martha Stewart line of bakeware.  They are sturdy and have straight sides and they are light in color without a non stick coating.
Yesterday my nieces S and E were here.  Whenever they are here we frequently bake something together and this was perfect because I could have 3 kids doing 3 different tasks without competing.  One last note, this is the only recipe I tried to make with butter and it didn't work.  Use Margarine for this one.
Preheat oven to 400.  Grease a sheet pan with Crisco shortening.  In a saucepan, add 2 Sticks Margarine, 1 Cup Water, 5 Tbl Cocoa.  Bring to a boil, stirring occasionally.  In the meantime, measure into a mixing bowl, 2 Cups Sugar and 2 Cups Flour.  Add hot chocolate mixture to dry ingredients and mix on medium speed.  Add 1 tsp Baking Soda and mix again.  In a measuring cup add 1/2 Cup Buttermilk, 2 Eggs and 1 tsp Vanilla.  Using a fork, stir together.  Add egg mixture to batter and mix until a smooth batter.  Pour into sheet pan and place in oven on a middle shelf.  Bake for 20 minutes.  Clean the saucepan cause you'll need it for the icing.  With 10 minutes left to bake, make icing.  In saucepan bring to boil, 1 stick Margarine, 3 Tbl Cocoa, 6 Tbl Whole Milk.  Once it boils, add 1 Lb Powder Sugar all at once, a 1 tsp Vanilla and stir until smooth.  Pour over hot cake.  Let it set up at least 1 hour before cutting.  Serve with cold milk!

Dauphine Potatoes

I love leftover mashed potatoes not because I want to eat them again but rather I want to make Dauphine Potatoes.  My Mom had me making these for my family when I was in High School.  Looking back, she had a lot of faith in me cause if I screwed it up we didn't have another 1 1/2 cups of mashed potatoes hanging around.  Knowing my Mom, she likely had a back up plan, but never shared it with me.  This is not the easiest recipe to make and it takes a few steps so leftover potatoes certainly avoids 1 major step.  I like these best with sliced sirloin steak or some sort of roasted meat.  Read through this recipe a few times so you know what you are doing.

Boil 1/2 Cup Water in a thick bottomed saucepan like Calphalon or All-clad.  Reduce heat to low and add 1/2 Cup Vegetable Oil (I use Canola), 1/4 tsp Salt, and 1/2 Cup Flour all at once and stir vigorously until it is blended.  Cook a little while longer but do not let it brown.  If it begins to break up and the oil is extracted from the mixture, throw it away and start again.  (I hate to tell you that but it's better to begin again now rather than after the potatoes have been added.)  So assuming all is going well, remove the saucepan from the heat and let the mixture cool slightly. Add 2 Eggs, 1 at a time, stirring well after each addition, until mixture is smooth and glossy.  Add another 1/2 tsp Salt and some freshly ground Nutmeg.  Add 1 1/2 Cups Mashed Potatoes.
Preheat iron skillet over medium heat.  Fill with 1" Canola Oil.  Add the potato mixture, 1 tsp at a time until pan is fairly full.  Once they float and look golden around the edges, flip them over and let them finish cooking.  Preheat oven to 250.  Place a cooling rack in a sheet pan.  Place potatoes on the cooling rack and place in the oven until ready to serve.  Enjoy this wonderful classic dish!