Marines serve country and steaks

[thedrifter]

Marines serve country and steaks
Wednesday, June 14, 2006
Associated Press

Tasty confirmation: Yes, the many skills of U.S. Marines, renowned for prowess in fields of battle, do include grilling at a Corps- worthy level of excel lence.

Plenty of proof comes in the recipes and photos packaged in a cookbook, "Command of the Grill: A Salute to Steak" (Weber, $10 paperback), that will benefit Marines wounded or killed in the line of duty and their families.

The cookbook is a collection of 41 grilled-steak recipes from active, reserve and former U.S. Marines, including some famous names, along with plenty of personal stories and color photos. Cooking hints come in a chapter titled Steak Boot Camp.

Among contributing cooks: television personality Ed McMahon and golfer Lee Trevino, former Marines, and current Marines from many ranks.

All proceeds from the sale of cookbooks will go to four charities that directly benefit Marines: Wounded Warrior Project, Injured Marines Semper Fi Fund, Fisher House and Marine Corps-Law Enforcement Foundation.

The 80-page cookbook is available through the Web site www.commandofthegrill.com, which also has a list of retailers of the book.

The recipes include winners of what's described as last year's "serious tong-to-tong battle of the grill" - grilling competitions involving both active-duty and reserve Marines held at 10 Marine Corps Community Services installations.

The goal is to sell 100,000 cookbooks, raising $1 million for the charities, says the publisher, Weber-Stephens Products. Co.

Ellie

[thedrifter]

Marines' recipes bring grilled steaks to attention

01:00 AM EDT on Wednesday, June 14, 2006

BY NATALIE HAUGHTON
Los Angeles Daily News

Weber-Stephen Products has released Command of the Grill -- a Salute to the Steak, which features grilled steak recipes from active-duty, reserve and famous former U.S. Marines. Many of the book's 41 recipes were selected from grilling competition winners at 10 Marine Corps bases in the United States.

The book includes color photos of the cooks (along with profiles) as well as some tempting-looking recipes. All proceeds from the book will go to charities that benefit U.S. Marines wounded or killed in the line of duty and their families. To purchase a copy, $10 each, go to www.commandofthegrill.com, or call the Weber Grill-line at (800) 474-5568.

CAPTAIN DISCO'S HOT AND TANGY NEW YORK STRIP STEAKS Marinade: 1 can (12 ounces) cola 1/2 cup soy sauce 1/2 cup garlic teriyaki sauce 1 habanero chil 1 habanero chili pepper, finely chopped with seeds 1 tablespoon grated orange zest 1 tablespoon freshly ground ginger 1 tablespoon extra virgin olive oil 1 teaspoon freshly ground black pepper 3/4 teaspoon fresh lemon juice 1/8 teaspoon kosher salt 4 New York strip steaks, about 8 ounces each and 1 inch thick Extra virgin olive oil In a medium bowl mix the marinade ingredients. Place the steaks in a large resealable plastic bag and pour in the marinade. Press out the air, seal the bag and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 1 1/2 to 2 hours, turning the bag occasionally.

Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.

With the lid closed, grill the steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporaily over indirect high high.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm.

Makes 4 serving.

PORTOBELLO MUSHROOM STEAK Marinade: 2 cups soy-based barbecue sauce 1/2 cup light brown sugar 1/2 cup roughly chopped yellow onion 1/2 cup roughly chopped green bell pepper 1/4 cup toasted sesame seed 1 top sirloin steak, 1 1/2 to 2 pounds and about 1 1/4 inches thick 2 medium portobello mushrooms 1 medium green bell pepper, stemmed and seeded 1 small yellow onion 1/4 cup light olive oil, divided 2 teaspoons freshly ground pepper, divided 1/4 teaspoon kosher salt In a medium bowl mix the marinade ingredients, reserving 1 tablespoon of the marinade for the vegetable packet.

Place the steak in a 2-inch-deep rectangular dish and pour the marinade over the steak. Set aside at room temperature for 30 minutes, turning over the steak occasionally. Meanwhile, prepare the vegetables.

Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towl. With a teaspoon, scrape out the dark gills and discard. Cut each mushroom in half, and then cut each half crosswise into 1/3-inch slices. Cut the bell pepper lengthwise into 1/3-inch strips. Cut the onion in half through the stem and root ends, then cut each half lengthwise into 1/4-inch slices. In a medium bowl mix the mushrooms with the bell peppers, onions, 2 tablespoons of the oil, 1 tablespoon of the marinade, 1/4 teaspoon of the pepper and the salt. Mix gently. Place the mushroom mixture on a sheet of aluminum foil (about 18 inches by 18 inches). Pull up the corners of the foil and seal the packet tightly.

Remove the steak from marinade, allowing the excess liquid to drip off, and discard the marinade. Lightly coat the steak on both sides with the remaining 2 tablespoons of oil. Season the steak evenly with the remaining pepper. With the lid closed, grill the steak over direct high heat (500 to 550 degrees) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once or twice. (If flare-ups occur, move the the steaks temporarily over indirect high heat.) At the same time, grill the packet of vegetables over direct high heat until the vegetables are tender, 8 to 10 minutes, turning the packet once.

Remove the steak from grill and let rest for about 5 minutes. Carefully open the packet of vegetables (watch for steam). Cut the steak into thick slices and serve the steak with the vegetables spooned over the top.

Makes 4 serving.

Ellie