London Broil with Grilled Zucchini and Red Onions

In most parts of the country, Fall is in full swing. Blustery winds, piles of leaves, bare branches, maybe even a few snowflakes. 

Well, in Austin Fall is like an awkward teenager trying to find itself. Eighty degrees one day and close to freezing the next. Some trees have lost all of their leaves, while others seem to think that it's April. We drag out polar fleece and mittens only to wear them with flip flops.

But the beauty of this mixed-up season is that we can make a hearty pot of chili one night, and fire up the grill for some burgers the next. 

London Broil with Grilled Zucchini and Red Onions is a reminder that, here in the Hill Country, Summer is never very far from our minds.

Event: Fall Grilling

Menu:

London Broil with Zucchini and Red Onions

Iceberg Wedge Salad with Bacon and Blue Cheese Crumbles

For the London Broil and Veggies:

1.5-2 lb London Broil

3 tbsp olive oil, divided

4 cloves garlic, minced

1 tsp kosher salt

1 tsp fresh ground black pepper

2 zucchinis, sliced lengthwise, 1/4" pieces

1 red onion, peeled and sliced, 1/4" rings

2 tbsp mint or basil, chopped

1 oz parmesan curls (use a vegetable peeler)

2 tsp red wine vinegar

+more salt and pepper

Prepare the grill to HI heat (~450-500 degrees) Coat meat in 1 tbsp olive oil and minced garlic. Sprinkle evenly with salt and pepper. Toss zucchini and onions in 2 tbsp olive oil and sprinkle with salt and pepper.

Place meat and vegetables on grill. Cook meat 3-5 minutes per side, to desired doneness. Grill vegetables 3-5 minutes per side, until soft and lightly charred. Remove from grill. Allow meat to rest 5-10 minutes. Meanwhile, drizzle vegetables with remaining tablespoon of oil. Drizzle with red wine vinegar. Top with mint/basil and parmesan curls. Salt and pepper to taste.

For Salad (per serving):

2 slices thick bacon

1/4 head iceberg lettuce wedge

1-2 tbsp ranch dressing or vinaigrette

1/2 tomato, sliced into wedges

1 oz blue cheese crumbles

2 tbsp chopped red onion

fresh ground black pepper

Cook bacon and allow to cool before crumbling. On each plate, place lettuce wedge and top with dressing. Top with tomatoes, onions, blue cheese and bacon crumbles. Sprinkle with coarse ground black pepper. 

Quick Trick for Garlic

Every cook has his or her own way of doing things. Thought I'd share my method of peeling garlic. You'll need a garlic clove, chef's knife, and cutting board or other work surface.

1)Slice off the end of the garlic clove. (The hard nodual side that connected clove to the head.) Some of the skin may begin to peel off once you do this.

2) Lay a large chef's knife on top of the clove and press down gently. (For smashed garlic, press harder.) This makes garlic much easier to peel.

3) Carefully peel the skin from the clove and chop, mince, or slice away!

Menu for the Week

Sunday-Roast Lemon Chicken, Smothered Green Beans, Broiled Tomatoes with Pesto
Monday- Balsamic Glazed Meatloaf, Cauliflower Puree, Stewed Okra with Tomatoes and Green Chiles
Tuesday- Grilled London Broil with Zucchini and Red Onions, Wedge Salad
Wednesday- Stir-Fried Chicken with Bok Choy, Baby Bellas, Celery and Water Chestnuts Tossed in Garlic-Ginger Soy Sauce
Thursday-Out!
Friday- Dinner with Friends!?

And now, you too can leave a comment!

I changed my settings...so anyone who is interested in my blog can comment! (The old settings required that  you sign on to Blogspot/Blogger and have a member ID.) Note: Your comments will be sent to me for moderation, then displayed on the site.

I hope to have time to catch up tomorrow afternoon. Fingers crossed for a long nap!

Letterpress Giveaway on iDiY!

I've been wanting a letterpress forever!!! Go to iDiY for your chance to win!
iDiY "The L Letterpress Giveaway"

If you've never visited iDiY, it's a fabulous resource for wedding and holiday decor.

Because E Asked...

Blue Hanger is Goodwill's Outlet Store.... I know, I know, why would you need to go to an outlet for a thrift store???
Well, for starters at BHSouth, which houses only clothing and other "soft" goods, everything is $1.25. You can find vintage stuff, label stuff, funky tapestries, and table linens. The North location features odds and ends... toys, lamps, mirrors, furniture, glassware, vases, and all kinds of goodies. Now for the catch:
BH is completely unorganized; everything just tossed together in bins. It's a good idea to wear gloves... and bring some hand sanitizer. The hunt is a definite process, sifting through household detritus (just had to use that word...) to find your next Holiday centerpiece.
They turn over new tables of stuff about every 30 minutes... ushering out the "old" and bringing in the "unknown." While this process takes place, a barricade goes up, and people cram together. They ignore what is already out on the tables, trying to decide if that tweed thing across the room is a men's jacket or a women's skirt in just the right size. BUT don't try to cross too soon! The Blue Hanger Bouncers will boot you out faster than you can say "antique road show."
When those barricades are taken down... AND the officials have given the "OK"... the hoard swoops down onto the promised land. These vultures are ruthless... elbowing their way in front of you and snatching up their prize.
If you think I'm being overly dramatic... Just go... I dare you!
(And I'll go with you...)

Gourmet Tribute: Grilled Chicken and Hot Cherry Pepper Panino

i will

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and blogger starts working

While the published recipe only serves one, I "double-and-a-halfed" the amounts to serve a couple and a little one... or provide a few extra bites to sneak while tidying up the kitchen. Yeah, you know you do it!
These sandwiches are crispy, gooey, and can make you feel a little light-headed if you take a heavy hand with the cherry peppers.

Event: Turn-Around Night II

Menu: Grilled Chicken and Hot Cherry Pepper Panino with Tomato Basil Salad


4 tbsp olive oil, divided
2 garlic cloves, minced
2 tsp finely chopped fresh oregano
kosher salt and black pepper
1 loaf ciabatta bread (Sliced horizontally (through the center), then into two 4 inch wide pieces, and one two inch wide piece. This will make two large sandwiches, and one mini.)
1 lb pkg thin-sliced boneless-skinless chicken cutlets
2 tbsp bottled hot sweet diced cherry pepper (such as San-Deli brand)
3 balls (bocconcini sized) fresh buffalo mozzerella, sliced 1/4 inch thick
1 cup grape tomatoes, halved lengthwise
4 tbsp chopped fresh basil
1 tbsp red-wine vinegar
Special Equipment- Grill Pan (Although, this could be done on the outdoor grill OR panini press.)


In a small bowl, stir together 3 tbsp of oil, garlic, oregano, and 1/4 tsp salt and pepper.
Heat grill pan over med heat until hot. (Or fire up outdoor grill.)
Brush crusty sides of ciabatta with some of garlic oil and place bread, oiled sides down, on clean work surface. Grill chicken, turning once, until just cooked through. Divide chicken pieces between sandwiches, cutting or trimming as necessary. Layer mozzarella slices, cherry peppers (Note: Leave cherry peppers off the little sandwich, if serving to young'uns!!!), and another slice of bread on top of chicken, creating a sandwich.
Place sandwiches on grill pan and weight with a heavy skillet. (If skillet does not press down, add a few unopened food cans on top!) Cook, turning once, until cheese has melted and bread is slightly charred and golden. (About 6 minutes)
Meanwhile, toss tomatoes, basil, 1 tbsp oil, and vinegar in a small bowl. Season with kosher salt to taste. Cut sandwiches in half and serve with salad.
Kiddie Mods: Leave out cherry peppers. Tear chicken into pieces before putting on sandwich. Ciabatta is a chewy bread that may not be suitable for all young toddlers. (Sounds like a disclaimer before graphic television shows!) The same ingredients would be just as tasty on a softer sandwich bread.