Flat-Iron Steak with Peppercorn/Chive Butter

Lyndon B. Johnson was what his mother might have called, a "good eater".  Spinach was his favorite vegetable.  He drank pitchers of milk.  And no meal was complete without a biscuit.  His wife, Ladybird, liked to show off traditional Texas cuisine.  When entertaining guests at the White House, nachos and chalupas were often featured on the menu.  The golden ticket though, during the Johnson administration, would have included a barbecue and steak would have figured prominently on the menu.  It is said that, left to his own devices, LBJ would have eaten steak at every meal.

Flat-iron steak is a relatively new cut of meat, appearing on meat counters sometime in 2002.  It is a non-traditional cut, made from the shoulder, that accepts marinade well.  In this recipe, we dress the steak up with a dollop of spicy, herbed butter.

What's In It:

1 flat-iron steak

1 stick butter, softened

2 tbs. A-1 steak sauce 

2 tbs. freshly ground peppercorns (Black or green depending on how spicy you like it.  Black pepper has more heat.)

1 tbs. fresh chives, chopped

1 tsp. lemon zest

Olive oil

Salt & pepper to taste

How To Make It:

In small bowl, combine butter, steak sauce, ground peppercorns, chives and lemon zest.

Salt and pepper to taste.  Transfer to a ramekin and cover with plastic wrap.

Refrigerate butter for at least 2 hours.

Coat steak with olive oil.

Salt and pepper both sides of meat.

Spray grill grate with cooking spray before lighting grill.

Bring to high heat before placing steak on grate.

Steak should cook for 2 to 3 minutes per side if 1/2" thick, 4 to 6 minutes per side if 1" thick, and 6 to 9 minutes per side if 1 1/2" to 2" thick.

Once steak is done, allow to rest for 2 to 3 minutes before slicing meat against the grain.

Serve with a dollop of peppercorn/chive butter.

Bourbon Street Chicken and Andouille Sausage

I've never been to Mardi Gras and, though I have several friends who live in the area, it doesn't look like I'll make it this year, either.  I have, in fact, been forced to the realization that as long as I have a teenager in my home who participates in three sports and shows an affinity for the guitar, I probably won't get to Mardi Gras, or any of another dozen or so events near the top of my bucket list, for at least another few years.

That doesn't mean we can't eat Cajun, though, does it?  My family loves Cajun cuisine and our community is blessed by a wonderful Cajun chef who opened a restaurant here just after Hurricane Katrina.  Chef Eagleson's menu has inspired me to research many recipes.  In fact, you can find recipes for Barbequed Shrimp and Shrimp and Grits on this blog.  And, while this recipe was not inspired by Eagle's Landing, it is full of rich New Orleans flavor.  I hope it will become one of your Cajun favorites.

What's In It:


1 1/4 c. Bourbon Whiskey (If you wouldn't drink it or serve it, don't cook with it.)
1 c. packed light brown sugar
4 cloves garlic, minced
1/2 c. sea salt
1 roasting chicken (6-7 lbs.) (If your grocery offers grain-fed, hormone free.  Pay the extra.  It's worth it!)
4 sweet onions, wedged (Each onion should yeild about 8 wedges)
2 heads garlic (Cut off top about 1/3 of the way down and discard)
1 tbs. olive oil
1 tsp. dried Herbes de Provence
1/4 tsp. freshly ground black pepper
1 pkg. (12 oz) andouille sausage, cut diagonally in 3 to 4 inch pieces (I prefer Conecuh)
1/2 c. apple jelly (Store brand is fine.  I like to use a Cinnamon Apple jelly I can only find at a farmer's market in the Georgia mountains.)


How To Make It:


In large dutch oven, combine 1 qt. water with 1 c. whiskey and next 3 ingredients.  Add chicken to pot.
Cover and refrigerate from 4 to 8 hours, or overnight.
Preheat oven to 350 degrees F.
Combine onions, garlic heads, oil, 1/4 tsp. Herbes de Provence, and 1/8 tsp pepper in large roasting pan that  has been sprayed with cooking spray.
Push mixture to sides.
Remove chicken from marinade, patting dry with paper towels.
Discard marinade.
Place chicken in center of roasting pan and sprinkle with remaining Herbes de Provence and black pepper.
Roast meat for one hour before adding sausage to mixture surrounding chicken.
Roast for another 40 minutes or until meat thermometer inserted in thickest part of thigh reads 180 degrees F.
While chicken roasts, bring apple jelly and remaining 1/4 c. whiskey to boil in small saucepan.
Reduce heat to medium-low; simmer for about 10 minutes or until thickened and reduced to about 1/3 c.
Brush glaze over chicken during last 10 minutes of cooking time.

Thai Barbecued Turkey Breast

I love turkey.  It's easily one of my favorite meats.  It's low in fat, full of protein and has a wonderful flavor that compliments most vegetables.  It wasn't until just a couple of years ago that I began grilling and smoking turkeys.  Now, I'm convinced, it's the only way to go.
This recipe produces a spicy bird with an oriental twist.  Leftovers, if there are any, are perfect for stir-fry.  Most important, this dish proves that eating healthy doesn't have to mean giving up flavor or variety!

What's In It:


1/4 c. low sodium soy sauce (I almost always use low sodium as I don't think you sacrifice any flavor by cutting the sodium.)
1/4 c. packed light brown sugar
3 cloves garlic, minced
2 tbl. Asian fish sauce (Easily found at Whole Foods or Trader Joe's.  My Kroger also carries it in the international foods section)
2 tbl. lime juice (Did you know that squeezing limes increases hand strength?  Use the real thing, baby)
2 tbl. sesame oil (Also found in the international foods section)
1 1/2 tbl. freshly grated ginger root (You can buy graters meant especially for ginger root or you can use a regular grater with smaller-sized holes.)
1/4 c. Thai chili paste (Usually found in close proximity to Asian fish sauce)
1/4 c. vegetable oil
1 boneless turkey breast (I usually buy between 1 and 1 1/2 pounds)


How To Make It:


Combine first 9 ingredients in a large zip-loc bag (gallon sized or larger).  Shake well to mix.
Put turkey in bag and seal.
Refrigerate 4 to 6 hours or overnight, turning occasionally.
Spray grill with cooking spray and prepare grill for indirect cooking.(Build fire on one side of grill leaving other side for actual cooking)
Place marinated turkey breast on unheated side of grill, skin side down.
Cook until breast is a deep brown and meat thermometer reads 155 degrees (I have an electric digital thermometer that I insert into the meat when I put it on.  An alarm goes off when the meat reaches the temperature I preset.  If you don't have one of these, it is worth the small investment.)
Remove turkey from grill, wrap in foil, and allow to sit for 15 minutes before slicing.

30 Days of Holiday: Orange-braised Turkey with Apple and Dried Fruit Stuffing

By now, the fryers are brining, the roasters are thawing, and the smokers are building fires.  At this point, the night before Thanksgiving, you probably did not come here in search of a turkey recipe.  Take heart!  This recipe is easily adapted to use with chickens as well.  And who knows?  Your family may be ready for a second turkey at Christmas and this bird would make a beautiful addition to your Christmas dinner table.

What's In It:

2 c. dried, sliced apricots
1 c. dried cranberries
1 c. raw cashews (Especially this time of year, you'll find these in the produce department)
1/2 c. raw pistachioes (See above)
2 oranges, peeled and segmented
2 apples, peeled, cored and chopped (I recommend Winesaps if you can find them.  Fuji's and Rome's will work, too.)4 cloves garlic, sliced thin
Leaves from 3 sprigs fresh rosemary and thyme
8 c. orange juice (Read labels and avoid added sugars!)
1 12-14 lb turkey (Will also stuff 3 5-7 lb chickens)
Salt & Pepper

How To Make It:

Preheat oven to 450 degrees F.
Lightly grease large roasting pan before fitting a wire rack inside on which to put the meat.  Meat should rest about 1 inch above the bottom of the pan.
In large bowl, combine first 9 ingredients.  Pour 3 cups of the orange juice over mixture and stir.  Set aside.
Sprinkle turkey, inside and out, with salt and pepper.  Stuff with fruit mixture.  Place in prepared pan.  Any extra stuffing may be placed in the roasting pan around the turkey. 
Pour remaining orange juice over turkey.
Cover with parchment paper and wrap entire pan in aluminum foil, sealing well.
Put pan in oven and reduce heat to 350 degrees F.
Bake 1 hour and 15 minutes.
Unseal and remove parchment paper.  Continue cooking until thigh meat reaches 160 degrees F, basing every 10 minutes for about 30 minutes total.
When done, remove from oven and cover loosely with foil.  Allow to rest for 15 to 20 minutes before carving.

Adapted from a recipe printed in the AJC 11/22/10.