Friday Favorite!

Yeah, I am big on the alliteration; so sue me... Today's topic is my favorite summer recipe, and while this is more of a whole meal, I'll include the recipes for everything, and you'll get more than just one! ^-^

First off is what my family always called Pepper Steak. We never had it any other way; so there was no confusion until the Chinese Buffets started growing in popularity around here; and their pepper steak features, of course, green peppers. So now we call it by the whole recipe name:

Chuck Wagon Pepper Steak

• 1 round bone arm chuck roast or boneless arm roast, cut 2-inches thick (about 3 pounds)
• 2 teaspoon(s) unseasoned tenderizer
• 2 tablespoon(s) instant minced onion
• 2 teaspoon(s) thyme
• 1 teaspoon(s) marjoram
• 1 bay leaf, crushed
• 1 cup(s) wine vinegar
• 1/2 cup(s) olive oil or salad oil
• 3 tablespoon(s) lemon juice
• 1/4 cup(s) peppercorns, coarsely crushed or 2 tbsp cracked pepper

1. Sprinkle meat on both sides, no salt, with tenderizer; pierce both sides with fork, place in shallow baking pan.
2. Mix other ingredients in a small bowl.
3. Pour over and around meat, let stand at room temperature for 1-2 hours, turning every half-hour.
4. When ready to grill, remove meat, pound half-crushed peppercorns into each side.
5. Cook 15 minutes each side or less.

The rest of the meal is also cookout fare, at least for us: Corn on the cob and salt potatoes. I understand, that outside of our area, salt potatoes are something of a rarity, so I'll get real specific with this recipe; although here we can just buy a bag complete with the perfect potatoes and portioned salt.

Salt Potatoes

• 4 pounds new potatoes (find the smallest potatoes you can, the smaller the better IMHO)
• 1 1/2 cups salt (should be about a pound, some people say rock salt, some say fine salt, some say sea salt, I say it doesn't matter, but the water should be saturated with it)
• 8 tablespoons butter, melted (more or less to your preference)

1. Wash the potatoes and set aside. Fill a large pot with water and set over heat; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and continue to bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
2. While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes. (If you're going to eat the potatoes hot this step is unnecessary as the butter will melt right away anyway.)
NOTE: These are even better cold out of the fridge the next day, and they make AWESOME fried potatoes!

Grilled Corn on the Cob

• Corn on the cob
• water
• salt & pepper to taste

1. Clean up your ears a bit; take the dryer leaves off an some of the silk, just for appearance sake. Then soak in water overnight. We usually fill the sink and soak them there if you don't have a big enough pot.
2. Get your coals or grill hot, then place the ears - husk and all - over the fire. Some put them right on the coals, others on the grill like the steak, it's your preference.
3. Turn the ears occasionally until the husks are blackened all around, about 15 - 20 minutes.
4. Remove from the grill and let sit for 5 minutes. Be careful when removing husks and silk not to burn yourself!
5. Add butter, salt & pepper, and enjoy!