Wednesday, April 4, 2018

Strawberry Ice Cream

1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup white sugar
3 egg yolks
3 tablespoons light corn syrup

   1. Place the berries into the container of a blender or food processor and puree until smooth. Pour into a large bowl and set aside.
   2. Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix and refrigerate until chilled.
   3. Fill an ice cream maker with the mixture and freeze.

Monday, April 2, 2018

Beer and Brown Sugar Steak Marinade

2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

   1. Preheat grill for high heat.
   2. Use a fork to poke holes all over the surface of the steaks and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce and brown sugar. Pour sauce over steaks and let sit about  5 minutes. Sprinkle with 1/2 the seasoned salt, pepper and garlic powder, set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper and garlic powder and continue marinating for 10 more minutes.
   3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil and cook for several minutes.
   4. Lightly oil the grill grate. Grill steaks for 7 minutes per side or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.