Memorial Day Weekend Recipes From The Goose! And A 50% Off Internet Special!

Whats cooking at the Goose?

 It’s almost Memorial Day weekend, the weather is going to be great all weekend, and it’s time to cook outside!  Life is surely good!  I love to cook outside, cold beer in hand, smoke in my eyes, timing about 5 different things on the grill to come off at the same time, so everyone can eat it hot – simply heaven!  I’m not kidding – well maybe about the smoke – but I love the taste of food off the grill.

I thought I would post a couple of great family get-together recipes: a spicy cilantro marinated flank steak, my spicy home made cole slaw dressing, and stuffed strawberries we made recently at a cooking class that were simply out of this world, and super easy to make!  I have some great recipe’s for dry rubs and home made BBQ sauces as well – you can email me at dan@graygoosecookery.com and I will send them to you!

 We have an awesome selection of grilling utensils, sauces and rubs, cedar planks and so much more at the Gray Goose Cookery – stop by on Saturday and Sunday, and taste our store brand Raspberry Chipotle BBQ  Sauce, among others,  as well as some dry rubs and great cheese balls!

Plus, we are having a super internet special at the Goose this weekend - A beautiful two piece gift set from Wusthof, consisting of a 10x14 maple cutting board, and a two stage knife sharpener that normally retails for $50 - half off!  Thats right - only $25!  Just through Monday, the 30th.

 Here are the recipes:

  Spicy slaw – serves 6ish

Ingredients

• 3/4 cups mayonnaise
• 4 tbs white or cider vinegar
• 2 tbs sugar, or to taste
• 4 tbs Lemon Juice
• 2 teaspoons kosher salt, or to taste
• ¼ tsp dry mustard
• 1/8 tsp cayenne pepper – to taste
• ½ tsp celery salt
• ½ tsp onion powder
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 bag slaw mix
• 1 cup cherry tomatos, quartered
•  1 cucumber, peeled, seeded, and diced
• 2/3 cup frozen tri colored pepper strips, thawed.

 Whisk first 10 items in a steel bowl till well mixed.  Refrigerate for at least an hour to let tastes blend.  Mix in veggies till well coated, and serve.  The longer this stays in the fridge, the better it will taste.  All sauce ingredients are to taste  ( I never really measure when I make it) – you may like more or less of them, but this is a good place to start!

Spicy Cilantro  Flank Steak:

Ingredients

• 6 cloves garlic
• 1/2  onion, chopped
• 2 limes, juiced and zested
• 1 medium jalapeno chile pepper
• 2 tablespoons fresh thyme leaves
• 1 cup loosely packed cilantro leaves
• 3/4 cup olive oil
• 2 tablespoons honey
• 3 pounds beef flank steak
• kosher salt to taste

Directions

1. Puree the garlic, onion, lime juice,lime zest,  jalapeno, thyme, cilantro, olive oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Gently cut a diamond pattern in the steak on each side ( about 1/4 inch deep to help with the marinade). Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator.  Reserve the rest of the puree to use later as a sauce. 

2. Preheat a grill for medium-high heat.

 Note: Serrano chiles can be used instead of jalapenos. If you would like to increase the heat, add another pepper and an additional tablespoon of honey before pureeing.

Stuffed Strawberries

These pretty strawberries are cut to resemble flower petals then stuffed with sweetened cream cheese.

Ingredients:

32 fresh whole strawberries, large

2 pkgs cream cheese, softened

1/2 cup confectioners' sugar

1/8 teaspoon almond extract

2 tablespoons semisweet or milk chocolate, grated

Preparation:

Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms. Fan wedges just slightly, taking care not to break; set berries aside.

In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy.  You can thin this with a little 1/2 and 1/2 if need be to keep it at a good consistency for piping it out. Gently fold in grated chocolate. Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve. 

If you don't have a decorating bag - but the frosting in a large freezer bag, and cut a little bit off one corner of the bag - pipe it out that way.
Makes about 32 filled strawberries.

As always, have a great weekend!  Stop by the store and say hello if you can!