How To Grill A Target Bacon Wrapped Sirloin Filet Steak

Target sells Bacon Wrapped Sirloin Filet Steaks two for $9.99. And if you catch them on the last day of sale they drop the price to $5.99. These steaks are nice and tender with a mild beef flavor and very easy to cook on a grill.

Step One - Prepare Your Steaks - About an hour before you are ready to grill take the steaks out of the refrigerator. Pat both sides dry with a paper towel. Liberally sprinkle salt and pepper on both sides. If you want to add a steak seasoning or Seasoned Salt now is the time to do that too. Leave the steaks on a plate on the counter and cover with plastic wrap. You want the steaks to come up to room temperature - a cold steak from the fridge takes longer to cook.

Step Two - Heat Your Grill - Turn all the burners of your gas grill to high, close the lid and let the grill heat up for 12-15 minutes

Step Three - Clean Your Grill - Using a grill brush, brush the grill grates. Take a clean rag or wad of paper towels and dip them in vegetable oil and rub the grill grates. This seasons the grates the same way you season a cast iron pan and prevents the steak from sticking.

Step Four - Cook Your Steaks: Part 1 - Place your steaks on the grill. The side facing down will be your presentation side with the best grill marks. Cook the steaks for 4 minutes. Don't touch it, poke it, press on it or lift it just let it cook. After 4 minutes flip your steaks and cook them on the next side for 4 minutes.

Step Four - Cook Your Steaks: Part 2 - After 4 minutes turn off all the burners on your grill except one. Move the steaks as far away from the remaining lit burner as possible. Close the lid. If you grill has an external thermometer it should read between 275 and 300. Leave the steaks in the closed grill for 8 minutes. After 8 minutes open the lid and remove the steaks to a cutting board. Cover with foil. Let the steaks rest for 10 minutes under the foil. Don't forget to turn off the last burner.

Step Five - Eat Your Steak - If done properly your steaks should be a perfect medium rare with no gray band along the edges. Enjoy!

For those with a sweet tooth here's a few pictures of what I've been up too in the kitchen.



Red Velvet Cake with Cream Cheese Frosting


Cranberry Apple Pie


Peanut Butter Cookies


Lemon Ice Cream


Cherry Pie


Holiday Butter Cookies


Lemon and Raspberry Chiffon Pie


Salted Caramel Ice Cream


New York Style Cheesecake 


Key Lime Ice Box Pie


Lemon-Lime Cheesecake Pie

Sorry! I know I haven't updated this blog in a while. Having a blog is fun but it's also a bit of a chore and I find it easy to procrastinate. 

But, even though I haven't been posting, I have been busy in the kitchen. In the next few updates I'll show you some pictures of what I've been up to. 

To begin with here is some food from the grill. I use a Weber Kettle BBQ and a Weber Spirit Gas Grill for my outdoor cooking.


Grilled Beef Tenderloin


BBQ Smoked Pork with Creamy Macaroni Salad and Apple Cabbage Coleslaw


Smoked Turkey and Cranberry Apple Pie


BBQ Ribs


BBQ Burnt Ends


Grilled Tri-Tip


Mahogany Smoked BBQ Chicken


Grilled London Broil


Smoked Turkey Roulade with Traditional Sage and Onion Stuffing


Texas Style BBQ Shredded Beef Sliders

Thanksgiving Menu

Here is the menu I am putting together for Thanksgiving.

Mr. Joe’s Kitchen

Thanksgiving Menu

Butternut Squash and Apple Soup

*

Grilled Turkey Roulade with Traditional herb Stuffing

*

Creamy Mashed Idaho Russet Potatoes

*

Roasted Carrots and Brussels Sprouts

*

Fresh Green Beans in Butter Sauce

*

Ocean Spray Cranberry  Jelly

*

Buttery Homemade Cloverleaf  Dinner Rolls

*

Sparkling Cider

Dessert

Spiced Pecan Pumpkin Crème Roll

*

Apple Cranberry Pie with Vanilla Bean Ice Cream

Mr. Joe's Vanilla Caramel Chocolate Nut Bars

I've never made homemade candy because I always thought it was too much trouble, Having to use a candy thermometer and worrying about things like soft ball stage and hard crack stage sounded too complicated. And I dreaded the messy clean-up involved. But after a few experiments with making homemade caramel for ice cream and sauces I decided to try making a caramel based candy. I made these Vanilla Caramel Chocolate Nut Bars using vanilla sugar (see note) and vanilla extract.


I looked at different recipes from many sources but my primary inspiration came from Baking Out Loud by Hedy Goldsmith. A great book if you want to make delicious sweet desserts and treats. I borrowed some of the caramel techniques from Martha and Ina. It seems every cook has there own way of making caramel.

I made these candies using what ever I had in the pantry so I used milk chocolate and white chocolate chips instead of bulk chocolate instead of bulk chocolate that I chopped.

Note - Vanilla Sugar is regular granulated sugar that has been stored with a vanilla bean. The flavors of the bean are absorbed by the sugar.After cutting open a vanilla bean and using the beans don't discard the pod. Place it in a large airtight canister filled with granulated sugar. The essence of vanilla will flavor the sugar and you can use it in baking and in your morning coffee.  I learned this tip from Alton Brown's Good Eats on the Food Network. I always keep some vanilla sugar in my pantry.

Here is the recipe for Mr. Joe's Vanilla Caramel Chocolate Nut Bars

Supplies
8 x 4 or 9 x 5 Loaf Pan
Parchment Paper or non-stick foil
Large Saucepan w lid
Double boiler or Small sauce pan and heat proof bowl
Cooking Spray
Spatula
Offset Spatula
Wood Spoon
Measuring cups - Liquid and Dry
Measuring Spoons
Plastic Wrap
Airtight Container

Ingredients
8 to 10 Ounces of Chopped Milk Chocolate or Milk Chocolate Chips
6 Ounces of Chopped White Chocolate or White Chocolate Chips
1 cup shelled, salted Peanuts
3/4 Vanilla Sugar or Regular Granulated Sugar
1/2 Teaspoon Vanilla Extract
1/3 cup Heavy Cream
1 Teaspoon Kosher salt
1/4 cup water.

1.) Line the loaf pan with parchment paper and lightly spray with cooking spray

2.) Melt 4 to 5 ounces of Milk Chocolate in the double boiler or in a small heat proof bowl over a small sauce pan of simmering water.

3.) Spread the melted Milk Chocolate evenly in the bottom of the loaf pan. Cover with plastic-wrap and place in the freezer to firm for 15 minutes.

4.) Add the 3/4 cups of sugar and 1/4 cup water to the large sauce pan. Heat over medium heat with the lid on for about 3 to 5 minutes. Stir occasional (gently - don't cause sugar to build up on sides of pan). Heat until sugar is dissolved and liquid is clear. (Note-the lid on the saucepan allows condensation to form which drips down the side of the pan and prevents crystallization)

5.) Liquid will begin to turn color. Gently swirl pan as caramel cooks to even out color. When caramel reaches a dark amber color remove from stove - CAUTION - THIS IS VERY HOT

6.) Gently pour in cold heavy cream - CAUTION - caramel will bubble up and sputter. I wear my heat protecting BBQ gloves to prevent any hot caramel from splattering on my arms. Gently stir to distribute cream. Add 1/2 teaspoon vanilla, 1 teaspoon kosher salt and 6 ounces of white chocolate to hot caramel. Stir until white chocolate is completely melted.

7.) Stir in salted peanuts. Let mixture stand and cool 5 minutes.

8.) Use a spatula to pour caramel mixture on top of chocolate in loaf pan. Spread layer out evenly and smooth top. Recover with plastic and freeze for 30 minutes.

9.) Melt remaining 4 to 5 ounces of Milk Chocolate and pour over top of caramel peanut layer. Use an offset spatula to smooth out the top. Return to refrigerator and freezer until chocolate is completely hardened - about 1 hour.

10.) Lift parchment paper out of loaf pan and peel away. Place candy brick on cutting board and cut into bite size chunks. Place in airtight container. Store in refrigerator. Best to eat at room temperature so caramel is chewy. Will keep about 5 days (like this will last that long!)

Mint Chocolate Chip Ice Cream

I have continued to experiment with ice cream recipes all summer. A friend told me their favorite flavor was Mint Chocolate Chip so, even though I don't like the combination of mint and chocolate (I ate too many thin mints as a kid I guess) I decided to research recipes and make a batch.

I served the ice cream at a summer Bar-B Que and it was a big hit.

Supplies - For Ice Cream
Ice Cream Maker
Large Bowl for ice bath
Medium Bowl for chilling mix - if you have a heat proof large measuring bowl with pouring spout this would be ideal
Medium Bowl for mixing eggs
Medium Saucepan-non reactive
Small Saucepan
4 oz Ladle
2 Spatulas or Wooden Spoons.
Fine Mesh Sieve
Whisk
Measuring Cups
Measuring Spoons
Cooking Thermometer

Supplies - For Chocolate (optional - see below)
Small Saucepan or Double Boiler
Sheet Tray
Parchment Paper
Offset Spatula

Ingredients
2 Cups Heavy Cream
1 Cup Whole Milk (plus a little more)
5 Large Egg Yolks
Fresh Mint
Mint Extract (optional)
1/2 cup sugar - divided in half - 2 1/4 cups
1/4 teaspoon Kosher Salt
Blue Food Color - optional
Green Food Color - optional
6 ounces Bittersweet Chocolate Chips or bulk chocolate
2 tsp Canola oil

The Ice Cream Base
1.) Put the Ice Cream makers inner canister in the freezer

2.) Place approximately 30 fresh mint leaves in a small saucepan. Add 1 cup of whole milk plus a little more. Heat over low heat until milk begins to simmer. Don't let temperature of milk exceed 170 degrees.

3.) Turn off heat and allow mint leaves to steep in milk for 30 minutes. Use the fine mesh strainer to pour off one cup of milk into a measuring cup. Milk may have a slightly green tint. Use the back of a wooden spoon to press milk out of leaves to have a full cup. Discard mint leaves and rinse strainer.

4.) Fill the large bowl with Ice and water to create an ice bath. Put the medium bowl into the bath so it chills. Don't get water in the medium bowl.

5.) In the other medium bowl whisk together the 5 egg yolks and 1/4 cup of sugar until sugar is dissolved and egg yolks are broken up. Use a dish towel to create a cradle for the bowl with egg yolks so you can whisk and add ingredients at the same time without having to hold the bowl.

6.) In non-reactive medium saucepan add two cups of heavy cream, 1 cup of the mint infused milk, 1/4 cup of sugar and 1/4 teaspoon of kosher salt. heat over medium heat until mixture begins to simmer, stirring occasional with spatula or wooden spoon so sugar is dissolved. Don't let temperature of cream/milk mixture exceed 170 degrees. When mixture is simmering reduce heat to medium low.

7.) Temper the egg/sugar mixture by scooping 4 ounces of heated cream with the ladle and gently pouring it into the egg yolks while whisking the eggs. Repeat this with another 4 ounces of the heated cream. This allows the eggs to heat up without cooking them into solids.

8.) Take the combined cream and egg mixture you just created and pour it back into the saucepan with the remaining heated cream/milk mixture. Gently stir this mixture over medium low heat with a wooden spoon or spatula for about two minutes. You will know the mixture is ready if you wipe your finger along the spoon or spatula and a clear line is created.

9.) Pour the contents of the saucepan into the medium bowl sitting in the ice bath. Using a clean spoon gently stir this mixture until it cools. Once the mixture is about 70 degrees cover the mixture with plastic and put it in the refrigerator to chill for at least two hours, but overnight is fine.

Chocolate Chips
There are two ways to prepare the chocolate for your mint chocolate chip ice cream. The first way add the chips directly to the ice cream. These chips will have a "snap" or "crunch" to them and add texture to your ice cream. The second way prepares the chocolate so the chips will have a smooth "melty" texture and will melt in your mouth as you eat your Mint Chocolate Chip Ice Cream.

Direct:
1.) Take 6 ounces of good bittersweet chocolate - I use Ghiradelli Chips. You can use chips or bulk chocolate bar. Using a serrated knife chop chocolate into small bits. It's ok to have different size pieces but don't have any really big chunks.
2.) put chopped chocolate in a small bowl and chill in the refrigerator.

Prepared:
1.) Line a baking sheet with a piece of parchment paper

2.) In a double boiler or in a small bowl over a saucepan with about an inch of boiling water in it melt the 6 ounces of Bittersweet Chocolate. Stir in the 2 teaspoons of Canola oil until blended

3.) Pour the chocolate out on to the parchment lined sheet pan and spread into a thin even layer with an offset spatula.

4.) Put sheet pan in refrigerator or freezer until its hardened. Approximately 20-30 minutes.

5.) When the chocolate is hard remove from the refrigerator or freezer and start lifting pieces off the parchment and breaking them into bits and shards whatever size you like. Work quickly because the heat from your hands will start to melt the chocolate. If the chocolate begins to soften just put it back in the refrigerator.

6.) Put the broken bits into a bowl and store in the refrigerator until ready to make the ice cream.

Making The Ice Cream
1.) remove the cream mixture from the refrigerator. Stir and give a little taste. If you would like to augment the mint flavor add some Mint Extract anywhere from 1/2 teaspoon to 2 teaspoons depending on how "Minty" you like your ice cream

2.) Put your ice cream make together according to instructions.

3.) Pour your cream mixture into the ice cream maker and turn it on. If you like your Ice Cream looking natural then do not add food color. If you want your ice cream to have a minty green tint add three drops of green food color and three drops of blue food color. If you are making the ice cream with children its fun to let them do this and watch as the color slowly swirls and incorporates into the base.

4.) Churn the ice cream according to the machines instructions - typically 25-30 minutes.

5.) The ice cream is done. It will have soft serve consistency so it recommended that you transfer the ice cream to a bowl (pre-chill the bowl in the freezer) cover and chill for ate least 3-4 hours for a nice firm texture.

If you are making lots of ice cream you can order handy pint sized and quart sized cardboard ice cream containers from Amazon.

Breakfast For Dinner

Sometimes I like a quick and satisfying breakfast meal for dinner. I love breakfast foods; bacon, eggs, sausages, fried potatoes, pancakes, waffles, french toast, etc. When I lived in new York City every diner serves breakfast 24 hours a day. In San  Francisco it requires a visit to a chain restaurant like Denny's, IHop or Mel's to get your breakfast fix at night. Or you can just make it at home.

This past Sunday I experimented with a new breakfast item for Sunday evening supper, a " Dutch Baby Pancake". The dutch baby pancake is really more of a popover than a traditional pancake. The recipe is originally from Germany and the word Dutch is a derivative of the German " Deutch" so essentially it is really a German pancake. They were first served in an American restaurant in Seattle and that is where the name supposedly comes from. They were also a staple menu item at Bickford's restaurants in New England.

A Dutch Baby Pancake can be served with fruit, confectioner's sugar, flavored sugar, syrup, butter or just about anything you can think of. I sprinkled orange sugar on the one I made on Sunday. It was served with a side of sausage, but bacon, potatoes or eggs work well too.

The Dutch baby has the flavor of a popover crossed with a buttery pastry, and the center has the soft texture of a freshly made crepe.

Here's what you need:
Cast Iron Skillet (use a muffin tin if you want to make lots of individual ones)
Electric Mixer or Whisk
Teaspoon Measures
Mixing Bowl
Wet Measuring Cup
Dry Measuring Cup
Butter Knife
Serving Knife
Spatula
Small bowl
Grater
Spoon

INGREDIENTS
3 Large Eggs - room temperature
2/3 cup Whole Milk - room temperature
2/3 cup of All-Purpose Flour
6 Tablespoons Butter (3/4 stick cut into chunks)
1/4 teaspoon Vanilla Extract
1/8 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
1/8 teaspoon salt

1. Prepare Oven:

• Put rack in middle position
• Put iron skillet in oven (or muffin tin)
• Pre-heat oven to 450 degrees

2.) Prepare Batter

• In a bowl add the three eggs
• beat with an electric mixer on high speed or use a whisk - beat for until eggs are a pale yellow and frothy
• Add flour,  milk, vanilla, cinnamon, nutmeg, and salt. Continue mixing on high speed for about one minute. Batter should be thin and free of lumps. If needed scrape down side of mixing bowl with spatula so all ingredients are incorporated.

4.) Make the Pancake

• Using potholders remove pan from oven
• Drop the butter into the hot skillet (or small pieces of butter in each cup of muffin tin)
• Swirl the skillet until the butter melts. It may brown but don't let it burn.
• Pour in the batter
• Immediately return the skillet to the oven
• Cook for 18-22 minutes. The pancake is done when the top is puffed up and golden brown.
• Rotate the skillet at the nine minute mark to cook evenly.

4.) Enjoy

• Remove the skillet from the oven. The center of the pancake will deflate almost immediately.
• If using a fruit sugar topping sprinkle the sugar on immediately after the pancake is removed from the oven so the sugar has a chance to melt
• slice and serve immediately.

Serving ideas

• fruit sugar - zest of orange or lemon combined with sugar
• powdered sugar
• cinnamon sugar
• fresh berries
• fresh sliced bananas
• small apple slices

maple syrup