- 1 tsp. taco seasoning mix
- 1/2 tsp. Maxwell House Instant Coffee Original Roast
- 1/2 tsp. sugar
- 1 beef t-bone steak (1-1/4 lb./565 g), 1 inch thick
- 1 tsp. oil
- 1/4 cup Bull’s-Eye Bold Original Barbecue Sauce
- Heat greased barbecue to medium-high heat.
- Mix taco seasoning, instant coffee and sugar. Brush steak with oil; rub with seasoning mix. Let stand 10 min.
- Grill steak 8 min., turning after 4 min. Brush lightly with barbecue sauce; grill 2 to 4 min. or until medium rare doneness (120ºF), turning and brushing occasionally with remaining barbecue sauce.
- Transfer steak to cutting board; cover.
- Let stand 5 min. before serving
Grill a big juicy steak for four and serve it on a wooden board for sharing. It’s like eating at a steak house.
I have made this a couple of times lately, the boys love it.
- 1 quality loaf of bread
- 4 large, cloves of garlic. minced
- a handful of parsley,
- chopped1 stick (8 tablespoons) unsalted butter, room temperature
- 1 pinch of kosher salt
- 1 cup or about 2 ounces of finely shredded Parmesan
- Preheat oven to 425F. Slice long grooves into the bread, but don’t cut all the way through. We want deep crevices for our butter.
- Mix the rest of the ingredients together in a bowl with a wooden spoon. Cram the butter into the crevices of the bread. It’ll all fit. If it gives you trouble just cram it in harder.
- Wrap the loaf up in foil and bake for 20 minutes. Then unwrap it a bit to expose the top and bake for 5 more minutes so it can get all crusty with cheese and butter.
Mark turns 15 today. For his birthday Jordon got him a stove and fuel canister. Since he is a teen and therefore occasionally clumsy, we also gave him a Jet Boil stand for his canister and stove. It makes the base wider and less likely to hurt himself.
and a one person mess kit. If he is going to have a stove, he will want to cook up something. We tossed in a pot scrubber so he can do his own dishes. Mark instantly realized what that mean for him and was more than a little sad.
Those (along with a lighter) were his early gifts as we went to Prince Albert National Park on Sunday for a day of hiking (we hiked the Narrows and Waskesiu River trails before Oliver ran out of gas) and photography.
This morning we got up early and Jordon and I got him an Altec Lansing Soundblade Bluetooth Speaker
Oliver gave him a set of frisbee golf discs. They are the same that the boys gave me for Mother’s Day.
Since Oliver didn’t have any discs, Jordon bought three Frisbees for a $1 each for him. This way he can join us when we play.
We also gave him a hacky sack. Every teen needs a hacky sack to kick around, even if they aren’t really good at it.
Happy Birthday Mark!
I decided to consolidate some of my web presence today and I imported all 1500 recipes from The Cooking Blog into my own weblog here. The recipes can be found here and they are searchable and sorted by tag.
Running the two sites made sense at the time but since then, it has just added a different thing onto my plate. This way no matter what I do to The Cooking Blog, the recipes will be archived on my site.
I woke up early and went with Jordon to Saskatoon City Hospital while he got treatment and some tests on his foot. It gets better for a while and then it gets way worse. Today was a way worse kind of day. The good news is that they did the test on his leg that he has been dreading and the results were amazing. The leg is messed up but the long term prognosis is getting better.
After that ordeal was over, I had a nice brunch with Mark and Oliver who then along with Jordon took me for a walk with our cameras along to Wanuskewin Heritage Park. We got out there and it was closed for a special function (doh!). We had been out on Sunday’s before but didn’t realize they also close on Sundays in the winter.
So we decided to go out to Pike Lake and check it out and The Gift of Green Nature Trail. We walked the promenade but the trail wasn’t open yet and was still barricaded. We will return to hike it for Oliver’s birthday (it was his idea and was excited about it).
The boys gave me a three disc frisbee golf set that I can use at the frisbee golf course in Diefenbaker Park. I will try them out next weekend. Jordon and Sean are tossing the discs once in a while (Jordon is terrible at it) so I may join them.
They also got me a grip for my Olympus OM-D E-M10, some lightweight gloves for when we go to Grey Owl’s cabin, and some new headphones from Panasonic. I must thank Hilary for introducing all of us to the joy of higher quality headphones (and reviews in The Wire Cutter in some tweets a couple of years ago. My ears thank her.
Jordon had some photos of Mark, Oliver and Marley framed for me. They look great. Well the photos of Mark and Oliver look great, the one he picked of Marley was of me after I had to run after her after she bolted. I look mad, Mark looks indifferent, and Marley looks defiant.
I hope you are having a wonderful Mother’s Day as well.
- Baked Potato at Room Temperature (make some extra from the night before)
- Bacon, Ham or Sausage
- Cheese – Cheddar, American, Colby Jack
- Seasoning – Salt, Pepper & Penzeys’ Country French Vinaigrette
- Optional Ingredients – Green Onion/Onion, Chives, Sour Cream – have fun!
- Preheat oven to 350 Degrees F. (or have the campfire ready to go)
- Carefully cut the top off of the baked potato. Scoop/hollow out potato and set aside. Layer potato with desired fillings. Cheese, bacon, cheese. Add a little of the scooped potato, leaving enough room for an egg. Crack egg, and place it on top. Sprinkle with a little more cheese and bacon.
- Place on middle rack of oven or close to the coals and bake for approximately 20 minutes or until egg reaches desired texture.
Makes a great breakfast and easy start of you day while camping.