Idea: Dust Off Your Cooler

The problem with farmers' market shopping during the summer is that, unless you go straight home after, your fresh eggs are going to be cooked before you get the chance to cook them yourself. We've all had it happen- raspberries turning into compote, lettuce wilting, good beef gone bad. Fear not, though. A solution is at hand.

Remember when you used bring a cooler full of beer down to the shore? Maybe you still do. Well, grab some ice packs and bring your cooler to the farmers' market. This way you can keep your perishables nice and cool while you go on with the rest of your day.

Whiskey Soaked Flank Steak

Whisk together:
1/2 Cup Whiskey
1/2 Cup Apple Juice
1/2 Cup Worcestershire Sauce
1/4 Cup Water
1/4 Cup Olive Oil
1 Serrano Chili, chopped
3 Cloves Garlic, smashed
1 Tbs. Agave Nectar
2 Tsp. Onion Powder
2 Tsp. Salt
2 Tsp. Fresh Black Pepper
1 Tsp. Liquid Smoke (optional)
15 Stalks Fresh Time

Pour over:
2 Pound Flank Steak

Marinate for about 24 hours.
Grill over direct heat for about 7 minutes per side.

*If you don't have agave nectar, use the same amount brown sugar.
*If you have a smoker, feel free to smoke beef instead of adding liquid smoke. That's what I did.

Beef Neil Diamond

What does one do with leftover red wine? Create a recipe named after one of their favorite performers, of course.

In a small saucepan:
1 Medium Carrot, diced
1 Small Parsnip, diced
1 Large Shallot, diced
2 Cloves Garlic, smashed
3/4 Cup Beef or Chicken Broth 3/4 Cup Red Red Wine

Simmer everything for 30 minutes.

Then, in a very hot pan:
Two 1/2 lb. Filet Mignon steaks, seasoned with salt & pepper
Cook to desired doneness- about 4 minutes for medium-rare.

Remove steak from plan, and allow steak to rest 5 minutes.

While it does, add to sauce:
1 Tablespoon Butter

Pour sauce over steak, and serve.

Curried Potatoes

These were the tastiest potatoes I’ve ever made.

In a large pot, boil until tender:
Two Pounds New Potatoes

Drain Potatoes. Cut them in half.

Add to pan:
1/2 Cup Butter 1 ½ Tsp. Curry Powder 1 ½ Tsp. Masala Powder

Stir for one minute.
Return potatoes to pan.

Add:
One Cup Fresh Tomatoes, diced

Serves 5 people.

*You can find masala powder at any Indian grocery. If you can’t/don’t want to find it, use 1 extra tsp. curry powder, and ½ tsp. chili powder.

Grilled Chicken, Variation 235

Chicken Breast

Season with a pinch of:
Salt
Pepper
Garlic Powder
Onion Powder

Grill for approximately 6 minutes per side. Remove from grill, and top with:
1 Tablespoon Olive Oil
2 Teaspoons Fresh Squeezed Lemon Juice
2 Teaspoons Diced Fresh Tomato
1-2 Teaspoons Chopped Fresh Parsley

*This recipe only works with really fresh, ripe tomatoes. Avoid, at all costs, the cheap grocery store tomato. Only attempt during summer.

*If you don't have access to a grill, bake chicken at 425 degrees for 6 minutes per side.

Chicken Parmesan

In a small bowl, mix:
One Egg
1/4 Cup Milk

Pound, to even thickness, then lightly dust in flour:
Chicken Breast

Dip pounded chicken into egg mix, then coat with:
Bread Crumbs

Add Two Tablespoons Oil to a hot pan, wait 30 seconds, then add breaded chicken. Cook for two minutes, flip, and cook for another two minutes. Chicken should be golden brown on both sides.

Pat excess oil from browned chicken, place on a baking sheet, then top with:
Two Tablespoons Tomato Sauce
1/4 Cup Shredded Mozzarella Cheese
1 Clove Garlic, thinly sliced
1/8 Cup Shredded Parmesan Cheese

Bake at 450 degrees until cheese is bubbly and brown, about 5 minutes.

Hiatus

This Man's Kitchen will be taking a wee break. Come back early July for more exciting goodness!

Bourbon Brined Pork Tenderloin

In a medium sized bowl add:
3.5 Cups Warm Water
1/2 Cup Bourbon
1/8 Cup Salt
1/8 Cup Sugar
1/16 Cup Apple Cider Vinegar
1 Tbs. Cinnamon
1 Tbs. Onion Powder

Whisk ingredients for 30 seconds, then add:
1 Cup Ice

Whisk again, and add:
1 Pork Tenderloin
Refrigerate for at least 3 hours, up to 12 hours.

To make glaze, cook, in a small saucepan, two tablespoons each:
Bourbon
Maple Syrup
Butter
Boil until mix is thick enough to coat the back of a spoon.

Grill brined pork over high heat. After the first 5 minutes of cooking, baste occasionally with glaze (reserve a small amount of glaze). Remove from heat when pork reaches an internal temperature of 145 degrees- about 15 minutes. Cover with foil, and allow to rest 10 minutes. Slice, and top with a drizzle of glaze.