Thunder Roads Magazine MO/So. IL 2017-September - Page 32

Butter, Garlic Herb Steak Foil Packets It’s so easy to create foil packets filled with all goodies that you most crave to eat, all in one convenient package. 1 lb. Small Red Potatoes; cut into 1/4’s 2 Carrots; sliced 1 Red Bell Pepper; Cubed 1 Yellow Bell Pepper; Cubed 1/2 Purple Onion; cut into cubes Salt & Pepper to taste 1 Tbls. of Olive Oil 1-1/2 lbs. of Top Sirloin Steak (or your choice) cut into one inch cubes * GARLIC HERB BUTTER 1/2 Cup of Melted Real Butter 1/4 Cup Parsley (dried is fine) 1 Tbls. of Minced Garlic (in bottle in Produce) 1 tsp. Rosemary 1 tsp. Thyme Salt & Pepper to Taste In medium sixe bowl add the veggies and toss w/ olive oil. Saturate thoroughly. Place (4) 18x12 inch pieces of heavy duty aluminum foil on counter. Evenly place vegetable mixture on each. Top veggies with steak cubes. Combine all your ingre- dients into your melted butter & pour evenly over your pile of yumminess. Double fold top & ends of each piece of foil, leaving space for steam to gather from top of pile to where foil begins. Place packets on the grill and close lid. Grill 15 minutes or until you open one & see steak is cooked and veggies are tender. Open packets carefully and place small pats of butter all around to enhance the flavor of potatoes and veggies. Phenom! Dessert Foil Packets On Grill 2 Cans of Your Fave Pie Filling; Apple, Blueberry, Peach or you could even do Banannas 1 Sarah Lee Pound Cake; totally thawed or the pre-sliced Lemon Cake from pre-made Sweets area in grocery store; cubed into 1 inch pieces 1 Stick of butter cut into 1/8th inch slices 1 Can of Extra Creamy Whipped Cream Again, tear off heavy-duty foil pieces and pour your (2) cans of fave pie filling into a bowl and then distribute evenly between packets making sure that each gets the same amount of juices from the pie filling. Take your pound or lemon cake and gently lay it on top of pie filling and double fold top and ends again leaving space for steam. Put on lower temp. side of grill and let go for 15 minutes. Carefully open and take a fork and mix cake into pie filling and top immediately with creamy whip cream. #droolfood Lemon Sorbet & Prosecco 1 Pint of Lemon Sorbet (if doing for a party, double up on everything) 1 Bottle of Prosecco (Italian Champagne) You can easily substi- tute with Asti Spumante. Your choice. Take a small sized round scoop (they come in all sizes and you can buy a set for very little) Place (2) scoops of Lemon Sorbet into each champagne flute and pour your Prosecco or Asti Spumante over top and it truly does make a difference to top it off with a real mint leaf. Just floats on top and you get a small taste of it with every sip. Perfect for a sexy biker breakfast or brunch w/ the gal pals or just you and yours’. Cheers! Enjoy your month of September as it truly is the month for grilling perfection and sweet, cool evenings. Thunder Roads Magazine 30