Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes.
Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently.
In a small bowl, whisk salad dressing, horseradish and mustard.
Grill steak, covered, over medium heat. 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat.
Slice steak; serve with salad and remaining dressing.
It’s grilling season and we’re hungry! So often we think of burgers and hotdogs when it comes time for a little cookout, but today we’re craving something that requires a fork and knife. This recipe for Grilled BBQ Pork Chops is a year round staple at Passanante’s Home Food Service and we’re sure you’ll love it too.
Heat oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes.
Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.
Grilled Chops Method:
Light the grill.
Season the pork chops with salt and pepper and brush with the cooled barbecue sauce.
Grill the pork chops, basting often for approximately 5-7 minutes.
Turn over and continue grilling and basting until the chops are done, 5-7 more minutes.
The perfect meal for a warm Summer night, this Dill Yogurt Poached Salmon is a refreshing, light-entrée option to enjoy with family and friends.
Yogurt Sauce Ingredients:
1 cup Full fat yogurt
1 tbsp. Minced shallot
1 tbsp. Minced fresh dill
2 tbsp. Fresh juice from 1 lemon
2 tbsp. Extra virgin olive oil
Large pinch ground coriander
Freshly ground black pepper
4 Pieces center cut Salmon filet
Juice of 1 lemon
1 Medium leek or onion cut into large pieces
1/2 Fennel bulb, sliced
A few fresh sprigs thyme and/or dill
1 Bay leaf
Lemon Dill Yogurt Sauce Method:
In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Sason with salt and pepper.
Poached Salmon Method:
In a large saucepan, combine 1 quart cold water with lemon juice, leek or onion, celery, fennel, thyme and/or dill, bay leaf, and a large pinch of salt.
Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F, about 10-15 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.
Serve salmon while warm, spooning yogurt sauce on top. You can also chill the salmon and yogurt sauce before serving.