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Davis County Clipper DavisFood Tuesday, July 13, 2004 PICNIC IN THE PARK The park is perfei t for large gatherings like family reunions, neighborhood company picnics and summer birthdays' Grilled flank steak is a great chon e for a crowd Simply marinate and grill, then cane and sene with faiorite sides and crusty bread Balsamic-Marinate- d Flank Steak Total preparation and cooking time 30 minutes Marinating time 6 hours to 24 hours 1 beef flank steak (about pounds) Salt and pepper Marinade: 14 cup balsamic vinegar 2 tablespoons olive oil tablespoon chopped fresh basil mustard teaspoons Dijon-stvl- e 1 clove garlic, minced 12 teaspoon sugar Combine marinade ingredients in small bowl Place beef steak and marinade in food-saf- e plastic bag, turn steak to coat Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally (For transporting, place tood-saf- e plastic bag containing beef g and marinade in a container with a lid Place container in cooler with frozen gel ice packs or ice and keep cold until time to grill ) 2 Remove steak from marinade, discard marinade Place steak on grid over medium, coals Gnli, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally 3 Season steak with salt and pepper, as desired Carve steak crosswise into thin slices Makes 6 sen mgs 1 1 tight-fittm- PORTABLE MEAL SAFETY CELEBRATE SUMMER... WITH A jfa, Balsanuc-Marinale- d Hank Steak Thoroughly clean coolers, thermal bottles and other portable containers before packing with frozen gel ice packs (or ice) and food Keep perishables such as fresh beef, sandwiches and salads in insulated coolers packed with frozen gel ice packs or ice until its time to remove them for cooking or serving For transporting, package foods in airtight containers, plastic wrap or sealable food storage bags Keep the cooler in the shade whenever possible and open only when necessary Do not let it stay open Return foods to the cooler as soon as possible after eating Foods should not stand outside the cooler for longer than less time in the sun hour Pack premoistened towelettes, paper towels and trash bags for easy clean-u- p 1 Warm weather sends us packing packing a portable meal to enjoy summers unique occasions for celebration. A DAY AT I HE ZOO all of us loves a visit to the ' Make a dav of it, with a picnic to chi These beef and veggie wraps are kul fay antes Easy to prepare and trans-- p 7 hi child m it kids love making them as well as to i'g them Add fresh fruit to accom-- P the h rap and grab an ice cream . me later to finish Roast Beef & c (10-inc- Passing in medium bowl Toss with - torks to coat evenly Place cream cheese and 2 tablespoons diessing in small bowl. Stir with a wire whisk, mix well lace tortilla on cutting board or other flat surface Spread about 14 cup cream cheese mixture on tortilla using rubber spatula Place 4 roast beef slices in an even layer on top of cream cheese Place 13 cup broccoli mixture on top ot roast beef Spread broccoli mixture in an even layer, using back of spoon Starting at bottom edge, roll up tortilla tightly to enclose filling Pc peat steps 3 through 6 to make 4 wraps Serve immediately or wrap individually in plastic wrap Refrig-ciat- e until serving time (For transporting, place wraps in sealable food storage bags and place in cooler with frozen gel ice packs or ice ) 1 4 5 b 7 Burgers on the grill are a summertime staple, so invite friends and neighbors and fire up the grill' Offer tasty toppers for all to enjoy Com on the cob and watemielon wedges are the quintessential accompaniments Pack plenty to stay fueled for a day hike or bike ride Dried fruits and nuts make healthy snacks along the wav And when it s time for a meal, beef subs will satisfy the most ravenous hiker or biker and provide energy to complete the trip Best Burgers Deli Total preparation and cooking time Tomato-Peppe- 20 minutes Makes 4 servings 1 DAY TRIP Beef Sub With r Relish Total preparation and cooking time pounds ground beef Salt and pepper 4 hamburger buns, split ul preparation and cooking time minutes 34 pound thinly sliced deli roast beef (16 slices) 2 cups shredded broccoli slaw 14 cup prepared reduced fat ranch dressing 1 container reduced fat whipped cream cheese 2 tablespoons prepared reduced fat ranch dressing 4 flour tortillas Place broccoli slaw and 14 cup 2 BIKE OR HIKE Wrap Veggie -- BACKYARD BURGER BASH Lightly shape ground beef into four patties (Keep patties refrigerated, covered, until time to grill For transporting, place patties in cooler, covered, with frozen gel ice packs or ice, and keep cold until time to grill ) 2 Place patties on grid over medium, coals Grill, uncovered, to 15 minutes to medium (160F) doneness, until no longer pink in center and juices show no pink color, turning occasionally Season with salt and pepper, as desired 3 Serve burgers in buns Top as desired (see below) Makes 4 servings Cooks Tip: To melt cheese on patties, place a cheese slice on each patty minute before patties are done 13 1 Toppers Blue Moon: Crumbled blue cheese, sauteed mushrooms, lettuce leaves and sliced tomatoes, serve on onion bun Crumbled herbed feta Greek-stylcheese, sliced black olives and sliced onions, serve in pita bread pocket Mozzarella cheese, roasted : red bell peppers and mayonnaise mixed with basil pesto, serve on focaccia bread Trattoria-style- 20 minutes pound thinly sliced deli roast beef 1 loaf Vienna bread, unsliced 2 tablespoons prepared fat free Italian dressing 8 leaves Boston lettuce 8 slices provolone cheese (about 4 ounces) Relish: 1 cup chopped seeded tomato 12 cup finely chopped green, red or yellow bell pepper 12 cup finely chopped onion 3 tablespoons prepared fat free Italian dressing Combine relish ingredients in medium bowl, set aside 2 Cut bread lengthwise m half Lightly drizzle 2 tablespoons dressing over bottom half of loaf, line with lettuce Layer with cheese, beef and relish 3 Close sandwich with top half of loaf, cut crosswise into 4 portions Serve immediately (For transporting, wrap each portion tightly in plastic wrap and place in sealable food storage bags Pack in small insulated cooler or bike bag with frozen gel ice packs to keep cold until serving time ) Makes 4 servings 1 1 soft-sid- For additional beef recipes and cookery information, check out www BeefltsWhatsForDinner com To order a free grilling brochure, stamped, 10 business-siz- e envelope Grill It' Beef send a PO Box 670, Bloomingdale, IL 60108-067- 0 toNCBA, Dept 2-- 3 FC-12- Deli Beef Sub With Tomato-Pepp- er Relish |
