| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Garden1 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Beef sirloin steak |
|
|
(or any other steak of choice) |
| 1 |
lb |
Boneless skinless chicken breasts |
| 1 |
lb |
Sausage |
| 3 |
|
Garlic cloves |
|
|
=== FOR TUCK'S POTATO SALAD === |
| 8 |
sm |
New potatoes or Yukon Gold |
| 1 |
|
Red bell pepper; sliced |
| 1 |
|
Red onion; sliced |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
tb |
Chopped garlic |
|
|
Juice of 1/2 lemon |
| 1 |
ts |
Dry mustard or Dijon mustard |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Chopped parsley |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Cut small slits in the beef and insert individual cloves of garlic to roast
in the beef. Place beef on medium-heat grill. Grill until desired doneness,
about 7 to 8 minutes per side for medium-rare. Cook chicken and sausage
thoroughly, about 5 minutes per side for the chicken, and a little longer
for the sausage. For Tuck's Potato Salad, parboil slices of potatoes (boil
for 4 to 5 minutes) then place on grill. Add sliced red pepper and sliced
onion to grill. In a bowl, mix balsamic vinegar and chopped garlic, then
add lemon juice and mustard. Slowly add olive oil to the mixture, whisking
vigorously to emulsify oil. Remove vegetables from the grill and dice;
place in a bowl. Add chopped parsley. Combine the mustard and olive oil
mixture to the vegetables and mix. Add salt and pepper to taste. Serves 6.
Recipe Source: Home & Garden TV -- Home Grown Cooking
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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