Things are heating up outside and, on the grill, so let’s talk steak! First things first – start with a good piece of meat, a New York, Filet, or rib-eye would be perfect! Something nice …and thick.

I have a great recipe (below) for a Bitter & Bourbon Steak Marinade that is loaded with flavor – from the aromatic bitters, to bourbon, black peppercorns, orange zest and cherry preserves (yes, I kind of based it on a cocktail!).

But if you’re going more simple, then just rub your steak with some olive oil and season with a little sea salt and pepper, or my D’Lish French Seasoning Salt that has a nice hit of smoked paprika and garlic in it!

No matter how you prep your steak, the following are some grilling best practices:

1. About 30 minutes before you grill – take the steaks out of the refrigerator and let them sit at room temp, this will help you get a good, even cook – once it hits the heat.
2. Be sure to pre-heat your grill to high, and lightly rub your steaks with a little olive oil, then sprinkle with a little sea salt and fresh cracked pepper – or go for big flavor with a good sprinkle of my Dish D’Lish French Seasoning Salt!
3. Place the steaks on the grill and cook until nicely marked on the first side (leave it be now- don’t move them around if you want nice grill markings).
4. Then turn over and cook on the other side, depending upon your steaks thickness will depend upon how long to cook it.
5. Remember the meat will continue to cook a bit after removing from the grill – and you can always put it back on for more heat – you just cannot go back the other way!

And most of all – enjoy, Kathy!

Bitter & Bourbon Steak Marinade
This marinade is loaded with flavor – from the Aromatic Bitters, to Bourbon, Black Peppercorns, Orange Zest and Cherry preserves. Great with your favorite cut of steak or try it on pork or lamb chops.

Makes: 1 cup, marinates up to 4 steaks

3 Tbsp. Angostura Aromatic Bitters
1/4 cup cherry preserves (or substitute peach preserves)
1 Tbsp. bourbon
2 Tbsp. vegetable oil or olive oil
2 Tbsp. cider vinegar
2 tsp. Dijon mustard
1 Tbsp. finely minced ginger
1 Tbsp. finely minced garlic
1 tsp. black peppercorns, crushed
Pinch crushed red chili flakes
2 tsp. orange zest
———————————————–
4 steaks (choose your favorite cut)

For the marinade, whisk together all ingredients until well combined. Store refrigerated for up to 1 week.

To marinate steaks: place steaks and marinade into a large resealable plastic bag and massage ingredients to help distribute the marinade. Place bag in a shallow baking dish and refrigerate for at least 1 hour or up to 4 hours.

When ready to serve: bring steak to room temperature before cooking. Remove steak from marinade; reserve used marinade. Pat dry and season steaks with salt on each side. Grill or pan sear to desired doneness. Transfer steaks to a platter.

Recipe by Kathy Casey Food Studios®

Starting the morning off with a d’lish breakfast can set the tone for the rest of the day but sleeping in can be an important weekend must…so quick and easy breakfast bakes to the rescue!

Most everyone has some sort of variation on a “hash brown breakfast bake” or have tried a strata, which is like a savory bread pudding made with torn bread, cheese, and veggies/bacon/sausage soaked with an egg custard and baked.

But I’ve got a new one for you – an indulgent Citrus French Toast Bake… oh yea! Made with lots of citrus zest, this bake is prepped the night before. In the morning just pop it in the oven and your d’lish breakfast will be ready in less than an hour. I recommend serving it with a tasty Mimosa to get the weekend rolling! Or if you want to be extra fancy stir in a little Grand Marnier liqueur into your warm maple syrup. 😊 – Kathy

Citrus French Toast Bake
Overnight French Toast is great for a crowd. Just prep the day before then pop in the oven right before guests arrive. Try adding in your favorite toasted nuts to the cinnamon layer. For a super-decadent topping, sprinkle with shaved dark chocolate and a dollop with freshly whipped cream.

Makes: 8-10 portions

Ingredients:
4 Tbsp. butter, melted
1 cup brown sugar
1 tsp. ground cinnamon
8 eggs
2 Meyer Lemons, zested and juiced
2 Oranges, zested and juiced
1 1/2 cups milk
1 French baguette, cut into 20 1-inch slices

Directions:

Drizzle melted butter into a 9- x 13-inch glass baking pan. Set aside.

In a small bowl, combine brown sugar and cinnamon. Set aside.

In a medium bowl, lightly beat together eggs, juices, zests, and milk. Set aside.

Sprinkle one-third of sugar mixture evenly over melted butter in baking pan. Cover with 10 slices of baguette.

Drizzle half of egg mixture over bread, then sprinkle with half of remaining sugar mixture. Top with remaining slices of bread.

Drizzle with remaining egg mixture and sprinkle with remaining sugar mixture. Cover with plastic wrap and refrigerate overnight.

When ready to serve: Preheat oven to 350°F. Bake, uncovered, for about 45-50 minutes, or until golden brown and custard is set. Cut into squares and serve warm.

Recipe by Kathy Casey Food Studios®

All around us, green things are poking up through the ground this time of year, especially asparagus!

One of the best things about early summer is this tasty green wonder! Now, I know a lot of people have the perception that skinny “pencil” asparagus is preferable, but the fat finger-sized ones are much more flavorful.

Peeling asparagus used to be a popular prep step, but really there’s no need. Just snap the ends off at their natural break point and you’re good to go.

And here’s a little tip; save those snapped off ends, they’re great to use for a cream of asparagus soup – or toss into veggie stock!

Roasted, steamed, pickled, or grilled… this short-season superstar is totally versatile.

Grilling adds a nice smoky character to the “grass” whether it’s straight off the grill, warm, or even chilled.

Give it a quick steam, and drizzle with orange balsamic vinaigrette and sprinkle with tangy goat cheese, or go all fancy and whip up a batch of my Quick and Easy Orange Hollandaise (recipe follows) that has a delicious secret ingredient in it! 😊 – Kathy

Quick and Easy Orange Hollandaise
It’s important to use the entire amount of the butter and be sure it is really hot when adding it to the blender. Serve this tasty sauce over steamed fresh asparagus!

Makes: about 3/4 cup

1/2 cup (1 stick) butter
1 Tbsp. Angostura Orange Bitters
2 Tbsp. cream cheese
2 egg yolks or 1/4 cup pasteurized egg yolks
2 Tbsp. fresh lemon juice
1/4 tsp. salt (more or less to taste depending on if you use salted butter or not)
Dash of hot sauce
1 Tbsp. minced chives (optional)

In a small saucepan, heat butter over medium heat until bubbling and hot (but not brown). Or heat to bubbling in microwave.

While butter is heating, combine the orange bitters, cream cheese, egg yolks, lemon juice, salt, and hot sauce in a blender. Process for a few seconds to combine ingredients.

When butter is hot, with blender motor running on high speed, remove lid top – and add butter in a slow, so it emulsifies nicely. Turn off and stir in the chives.

Serve immediately or keep warm for up to 30 minutes by placing sauce in a covered mason jar, set in a small bowl of hot water.

Recipe by Kathy Casey Food Studios®

The side dishes of today should bring variety and spice to our meals. Baked potatoes and rice are still great standbys, but with so many interesting new options it’s time to get creative!

Speaking of potatoes, I’ve got a super-fast and easy recipe for Lemon & Herb Tossed Roasted Potatoes (recipe follows).

How about trying some different varieties of rice… such as fragrant Basmati. So tasty jazzed up with chili paste, fresh ginger, some chopped roasted peanuts, and a sprinkle of scallions. Or try Jasmine rice simply steamed with lemongrass, ginger, and garlic.

Couscous is super-fast and easy to make – as is bulgur wheat. Add in fresh parsley, lemon juice, olive oil, dried fruits, and some toasted nuts – and maybe a dash of ground coriander – yum!

So get out of your side dish rut and try something new — you never know, you may invent the next beloved “green bean casserole”! -Kathy

Lemon & Herb Tossed Roasted Potatoes
These potatoes are delicious with the addition of fresh herbs, choose a mixture from your summer garden!

Makes: 6-8 side dish servings

Ingredients:
1 1/2 lbs. large yellow potatoes, cut into wedges
1/4 cup olive oil
2 lemons, whole, zested and juiced (about 1/2 cup juice), zest reserved separately
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 – 4 Tbsp. chopped fresh herbs such as: chives, basil, thyme, parsley, oregano, tarragon

Directions:
Preheat oven to 425°F.
In a large bowl, combine potatoes, olive oil, HALF the lemon juice, salt, and pepper; toss to coat potatoes evenly.

Spread potatoes out in a baking dish and drizzle with any oil and seasonings left in the bowl.
Roast in preheated oven for 40-45 minutes, or until potatoes are tender and golden.
Remove from oven and drizzle with remaining lemon juice and sprinkle with zest. Sprinkle with herbs and toss. Serve immediately.

Recipe © Kathy Casey Food Studios®