Flank Steak, etc.

You want this.


Trust me.

Flank Steak Marinade:
1/3 cup olive oil
2 cloves garlic, minced
3 Tbsp red wine or balsamic vinegar
1/3 cup soy sauce
1/4 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon mustard
1/2 teaspoon ground black pepper

I put mine in a big ziploc bag and it sat in the fridge overnight AND all the next day. I mean business.

Steak needs sidekicks, so I decided on corn on the cob and spinach. But before you start thinking I've gone healthy, keep reading.


Corn by itself is just corn, so let's make it better!

Start with some herbs...say, thyme, parsley, basil, and tarragon (or whatever you like/have), a 1/2 tsp of each.


And add them to some butter!


This equals herb butter! Yippee!


Now we can have corn with herb butter! I will continue to narrate in all exclamations!


Wrap up the corn so the herb butter doesn't escape!


Now let's cook it! Med-High heat, for 15 - 20 minutes!


Here's our meat that's been marinating for a long time!


You must have a paper towel dipped in oil, so you can oil the grill grate and prevent sticking!


Side one, you're up! (well, down actually...for about 5 minutes)


Side two, time for you! (for another 5 minutes)


Here I've got my meat tented (it must rest!), and my corn cobs cooked!


OMG GREEN STUFF AGGGHHH!!!! (it's about to get steamed in herb butter :D)


Hello beautiful!


*sigh*


That's nice and colorful!


Ha, whaddya know, I didn't eat all the green stuff


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Corn Chowder

This recipe is from the February 2008 issue of Real Simple. the article is "Fast Freezer Meals" and is talking about some frozen foods you can have around to make a quick dinner. The frozen food in this case being corn.

8 oz sliced bacon, cut into ½ inch pieces
1 large sweet onion, chopped
2 cloves garlic, chopped (although I actually used 6 :D )
½ teaspoon smoked paprika (not sure mine was actually smoked)
¼ teaspoon red pepper flakes
2 ten oz packages frozen corn
3 cups low sodium chicken or vegetable broth
1 cup half-and-half
salt and pepper
sliced scallions, optional (they're for decoration, I didn't use them)



Start by cooking the bacon


Isn't this the most gorgeous thing ever?


Here's the chopped onion cooking down in 2 tablespoons of the bacon grease (5-7 minutes)


Paprika, garlic, and red pepper flakes added (stir for 2 minutes)


Half and half, chicken broth, and corn added (bring to boil)


Reduce heat and simmer 15 minutes


Then you transfer the soup to a blender to puree. The recipe says only transfer half, but I went ahead and pureed all of it because I have texture issues. Then return to pot and add salt and pepper (it says 1½ teaspoons, but I just used a few twists of the grinders). Serve and top with bacon (and scallions if you want).

Corn chowder weeeeee


If you're feeling more adventurous, you could try the shrimp and corn bisque.

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Shrimp & Corn Bisque

Fresh shrimp


Now it's time to make them edible...

losing their heads (and shells and veins)


I didn't pay attention to exact measurements, but I think it's something along the lines of this...
1 yellow onion
½ cup chopped bell pepper
½ cup chopped celery
¼ cup green onion
minced garlic
2 cans cream corn
1 ½ cups of shrimp? it was a big handful out of the bag.
1 pint half and half
½ pint heavy cream
Worcestershire and Tony's to taste
bacon (and its grease) could be considered optional

Let's start with bacon, cause that's always a good place to start


Then, saute onions and celery (SUPER TINY FROM A FOOD CHOPPER) in the bacon grease AND butter (there just wasn't enough bacon grease)


Add bell pepper and a little green onion


MORE BUTTER, and shrimp (and minced garlic). This would probably be a good time for the Worcestershire and Tony's.


Then add cream corn from a can


Then run through a blender so it's all blenderized


Add half and half and/or heavy cream (in this case, I put both). Simmer another 10 or 15 minutes.


yummmmyyy


I topped with bacon but it's phenomenal without


If seafood isn't your thing, you could just try a corn chowder.

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