Guinness-Marinated Flank Steak
Makes 10 servings
2 cloves garlic, pushed through a press, or finely minced
1 tablespoon Dijon mustard
2 teaspoons salt
1 pint Guinness
4 pounds flank steak
In a large dish or bowl, combine the garlic, mustard, salt, and guiness. Stir to combine.
Place the steak in the marinade and place, covered lightly, in the fridge for 1-2 hours (it may take this long for the guys to figure out how to use the grill).
Grill to medium-rare. Slice and serve.
Sarah’s Herbed Potato Salad
Makes 10 – 15 servings
8-10 large red potatoes (about 5 pounds), halved
6 extra large eggs
1 cup finely chopped celery
1/3 cup minced vidalia (or spanish) onion
1 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon Coleman’s dry mustard powder
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh chives
2 tablespoons capers
Place the potatoes in a large pot and fill it with water until they are submerged. Salt the water and bring it to boil over high heat. Cook the potatoes until tender, but not falling part. Drain and set aside to cool.
Related: Chicken Fajita Pizza
In the meantime, place the eggs in a small-lidded pot and fill it with water until submerged. Bring to a boil over high heat. Once the water comes to a rolling boil, remove the pot from the heat, cover, and let sit for 30 minutes. Run the eggs under cool water if too hot to handle, then remove the shells.
Whisk together the mayo, mustard, mustard powder, oil, vinegar, salt, and pepper.
(Everything up until this point can be made 1-2 days in advance.)
Cut the potatoes into 1-inch chunks and add them to a large mixing bowl. Roughly chop the hardboiled eggs and add them to the bowl. Add the thyme, parsley, chives, capers and mayo-mustard mixture. Toss the potato salad together until incorporated. Taste for seasoning, and serve.
Lemonade, Spiked or Sober
Makes 4-5 cups
3/4 cup sugar 4 large pieces of lemon zest 1 cup freshly squeezed lemon juice (from about 8 lemons) 6 ounces vodka Make a simple syrup by combining the sugar, zest, and 3/4 cup of water in a small saucepan. Over medium-high heat, cook until the sugar dissolves. When the mixture bubbles, turn the heat down and simmer for 2-3 minutes, just until it becomes slightly more syrupy. Remove from the heat and let the syrup steep for 15 more minutes, then remove the lemon zest. Combine the lemon juice and the sugar syrup in a large bowl or pitcher. Add 2 1/2 cups of water. If you’re making spiked lemonade, add 4 shots of vodka. If you’re keeping it virgin, add another 1/2 cup to 1 cup water, tasting as you go to achieve your preferred degree of tanginess. Serve over plenty of ice, garnished with mint leaves and lemon slices.
Homemade Hot Fudge Sauce
Makes just under a cup 1/2 cup cream 3 tablespoons butter pinch salt 1/3 cup brown sugar 1/3 cup white sugar 1/2 cup minus 1 tablespoon cocoa powder 2 tablespoons chopped chocolate 1/4 teaspoon vanilla 1/4 teaspoon espresso powder Combine the cream and the butter in a small, heavy saucepan over medium-low heat. Cook, stirring occasionally, until the butter is melted and the mixture has just come to a boil. Stir in the sugars and the pinch of salt and cook for another minute, letting the mixture barely simmer. You want the sugars to be dissolved, and you can test this by spooning a little bit onto a plate and then rubbing it in between your fingers to make sure it’s smooth, not gritty. Add the cocoa powder slowly, whisking as you go to stir out any lumps. The sauce should be uniformly smooth, thick, and dark. Take the sauce off the heat. Add the chocolate, vanilla, and espresso powder. Let sit for about a minute, then whisk again until smooth. Serve immediately, over ice cream or your dessert of choice. Store in a wide-necked container in the fridge. It will solidify as it cools, so slowly reheat the jar in a bowl of hot water, or microwave in short bursts.
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- Enjoy the Benefits of the Mediterranean Diet
- Portobello Mushroom Burgers for Your BBQ
- Arugula Salad with Chicken, Black Quinoa, and Lemon Tahini Dressing