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Weekend at the Cabin

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We have a big weekend planned at our cabin this weekend.  My daughters Nicole and Kelly are coming up to the cabin along with both of their boyfriends and another four friends.  So that’s eight people (between the ages of 19 and 23), plus my husband and me for a total of ten people.  That means a lot of food will be needed!

The kids are in charge of breakfast and lunch, so I don’t have to worry about that.  But I do need a plan for dinner on Saturday and Sunday.  We have a BIG charcoal grill up there, so grilling is definitely part of that plan. 

On Saturday night I’m planning on marinated round steak.  I found some on sale for just $2.99 a pound, so I bought two large steaks.  The marinade I’m planning as an Asian marinade that I came up with.  My plan will be to make the marinade tomorrow, so I don’t have to worry about it when we get up to the cabin.  I’m also going to make some potatoes that are very tasty, and very easy.  You take red potatoes, dice them up along with some onion, garlic and parsley.  Then you pour some melted butter over them and wrap them up in tinfoil and grill them for about 30 minutes.  They are sooo good!.

Along with the steak and potatoes, I’ll serve a green salad and grilled garlic bread.  I have the BEST way to make grilled bread.  First you start with a good quality crusty bread.  I like to use either Trader Joes Italian bread or baguette.  Then you melt a stick of butter in a small pan over low heat and add a couple of crushed cloves of garlic. Simmer the mixture for a few minutes to let the garlic infuse the butter.  Meanwhile, slice the bread in half lenghwise so that you have two pieces that are long and thin.  Then brush the butter onto the cut side of each piece of bread.  Grill the bread for a few minutes until it gets some grill marks on it and it gets nice and crispy (make sure you watch it closely). You will love it!

Sunday night is going to be a little more simple.  I’m going to grill hamburgers and bratwurst and then make a baked bean dish and a southwest style coleslaw.  I’ll share those recipes in my next post, along with pictures.  Both are great dishes!

Asian Marinade

This is a tasty marinade that is great to use on steak, chicken or pork.  Make ahead tip:  Place marinade and
your choice of meat in a freezer bag and freeze.  Now on a busy night, all you have to do is defrost and put on the grill for a super fast, delicious dinner!

  • Juice of one lime
  • 1/4 cup low sodium soy sauce
  • 2 cloves garlic, grated with a microplane grater
  • 2 tsp Thai chili sauce (more if you want it spicier)
  • 2 tbsp peanut oil (preferable) or canola oil
  • 2 tbsp chopped cilantro (if you don’t like cilantro, use Italian parsley)
  • 1 green onion, white and green parts finely chopped
  • Black pepper to taste

Combine first four ingredients in a small bowl.  Gradually whisk oil into the mixture.  Add cilantro, green onion and black pepper.  Pour marinade into a ziploc back and add meat of choice.  Marninate for at least 30 minutes, or overnight.

Red Potato Grill Packets

This is a very flexible recipe in terms of quantity.  You can make it for a small number of people, or just as easily for a large number of people.  The following proportions should be about 4-6 servings.

  • 2 lbs red potatoes, cut into a medium dice
  • 1 small onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 2 tbsp finely chopped parsley
  • 1/4 cup butter, melted
  • Salt and pepper to taste

Mix first four ingredients together in a large bowl.  Pour melted butter over mixture and mix to coat, add salt and pepper.  Tear off a sheet of foil about 2 feet long.  Place potato mixture on one half of the foil, spreading out as thinly as you can.  Fold other half of foil over and seal all of the edges.  Tear of a second sheet of foil and wrap the packet a second time.  Place on a grill heated to medium tempurature.  Cook for 30 minutes, carefully turning over after 15 minutes.  ENJOY!

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