News Taffy

Tired of the same old hot dogs, potato salad and watermelon for your 4th of July barbecue? I’ve got a menu that will more than wake up your taste buds plus it’s quick and easy, meaning you won’t be spending all your time in the kitchen or sweating over the grill. It’s not too bad in the health department either, especially if you serve a nice green salad along with the meal as included in my menu.

I was searching for something different to grill a couple of weekends ago. After a while, even your favorite foods lose their appeal. I’m tired of chicken, fish and the usual pork tenderloin. I was even willing to try beef (if you’ve read my columns long enough, you know I’m not a fan of beef). While looking for something to do with flat iron or skirt steak, I came across an interesting rub. Flat iron steak is considered the second most tender cut of beef after the tenderloin but is relatively inexpensive. Skirt steak has a tough membrane which needs to be removed before cooking and is considered to be one of the most flavorful cuts of beef. It is also less costly than a ribeye or fillet. There you have it, a relatively inexpensive piece of beef that should feed around 6 to 8 people unless you have big eaters.

Here is your 4th of July menu: Espresso and Brown Sugar crusted Skirt, Chipolte Mashed Sweet Potatoes, Strawberry and Blueberry Green Salad with Blush Wine Vinaigrette.

Espresso and Brown Sugar Rub For Meat

1/4 cup finely ground espresso coffee (not instant)
1/4 cup packed dark brown sugar
1/ 1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. pepper
1/4 tsp. five-spice powder
Pinch of cayenne

Mix all ingredients together in a small bowl.

2 1/2 lb. skirt steak or flat iron steak
olive oil

Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with a small amount of olive oil, 2 or 3 teaspoons, then rub generously with the espresso rub. Have grill hot and ready to go. Sear meat on each side, 2 to 4 minutes, until lightly blackened and medium rare. Transfer to a cutting board, cover with foil and let rest 5 minutes. Slice thinly against the grain and serve immediately.

Chipolte Mashed Sweet Potatoes

4 or 5 medium sized sweet potatoes, washed and lightly coated with olive oil
1 whole canned chipolte pepper in adobe sauce, finely chopped
1 tsp. adobo sauce from the can of peppers or to taste
1 tsp. salt
4 Tbsp. unsalted butter

Place potatoes on a microwave safe plate and puncture a few times with a fork. Microwave 4 minutes, turn potatoes over and microwave another 4 minutes. Test with a fork to see if they are done through. Microwave additionally as needed until potatoes are soft when pierced with a fork. Set aside to cool. When cool enough to handle, peel skin off with your fingers and place potatoes in a serving bowl. Add butter and mash with a fork. Add remaining ingredients and mix well. You can prepare these earlier and reheat before serving.

Strawberry and Blueberry Green Salad

1 package of your favorite salad mix
1 pint strawberries, washed and sliced 1 cup blueberries, rinsed and drained 1 cup toasted chopped pecans blush wine vinaigrette Place salad greens in a bowl and drizzle with 3 or 4 tablespoons of vinaigrette, tossing to coat. Arrange blueberries, strawberries and pecans on top and serve when ready.

Have a Happy and safe 4th!