Cooperative Living May 2016 - 32

CommonwealthKitchen
Celebrate
Barbecue
Month
Great Grilling!
Enjoy your meals prepared
the time-honored, outdoor way.
Barbecue originated in the Caribbean, where European explorers watched
Taino Indians smoking meat on sticks over an open pit. Derived from the
Spanish word barbacoa, this method of cooking lends itself to any meat or
seafood and for decades has provided a perfect setting for political events,
weddings, national holidays and other celebrations. In recent decades,
charcoal and gas grills have made barbecuing convenient enough for every
day. Celebrate Barbecue Month by trying these recipes:
FROM THE VA BEEF COUNCIL:
Grilled Marinated
Steak & Squash
Patricia Harbin, Louisa, Va.
Ingredients:
1
⁄3
1⁄3
1⁄3
cup soy sauce
cup balsamic vinegar
cup maple syrup
2 T olive oil
2 yellow or zucchini squash
1 large red onion, sliced in rings or wedges
24-oz. London broil or top round
Directions: Combine first four ingredients
and pour 1
⁄3
⁄3
cup
cup into a plastic storage bag to
which vegetables have been added. Place
meat in a shallow pan and pour another 1
of marinade over. Cover and refrigerate 2
hours, turning once. Heat grill and remove
meat from marinade. Cook about 5-6 minutes
on each side or until desired doneness. At the
same time, use indirect heat (such as on
aluminum foil) to cook vegetables. Brush meat
with reserved marinade before serving.
Grilled Beef Eye Round Steaks
with garlic-yogurt marinade
Ingredients:
4 beef Eye of Round Steaks, cut 1 "
thick (about 8 ounces each)
Salt
Sauce & Marinade:
1 cup plain yogurt
¼ cup chopped fresh parsley
2 T lemon juice
1 T sweet paprika
1 T minced garlic
1 t salt
¼ cup mayonnaise
Directions: Combine all marinade/sauce ingredients except mayonnaise in small bowl;
mix well. Divide mixture in half. Place beef steaks and ½ of mixture in food-safe plastic bag;
turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as
overnight. Stir mayonnaise into remaining ½ of mixture for sauce; cover and refrigerate.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ashcovered
coals. Grill, covered, 13-15 minutes (over medium heat on preheated grill, 17-19
minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
Season steaks with salt, as desired. Serve with sauce.
FROM OUR READERS:
Cajun BBQ Shrimp
Christina Minton, Smithfield, Va.
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Ingredients:
24-oz. extra-large fresh shrimp
½ cup Worcestershire sauce
2 T lemon juice
1 T minced fresh garlic
1 T ground black pepper
1 T Creole seasoning
1 cup unsalted butter
Directions: In small pot, combine Worcestershire, lemon juice, garlic and seasonings.
Heat until almost boiling. Reduce heat to medium and gradually add butter, whisking
until the butter has melted before adding more. Add the shrimp and toss to coat.
Marinate until ready to grill, at least 10 minutes. Or, you can instead steam the shrimp in
the sauce using a covered pot, about 8-10 minutes. Whichever way you cook, serve with
toasted bread for dipping.
Send us your recipes! Your recipe contributions featuring these seasonal ingredients
are welcomed for use in upcoming issues: strawberries, watermelon, tomatoes, corn,
summer squash, winter squash and Virginia seafood/shellfish. Please email submissions to
commonwealthkitchen@co-opliving.com or mail them to Commonwealth Kitchen, c/o
Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions
will receive a $20 Walmart gift card.
30 | Cooperative Living | May 2016
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Cooperative Living May 2016

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