Grilling for Father's Day

To kick-off this Father's Day weekend, I thought I'd have some fun and post what's on the menu for what I'd like to grill for my husband.

I'm going to start off with Grilled Rib Eye Steaks with a Mushroom-Wine sauce, and some grilled asparagus.

uploaded by tychay

Grilled Rib Eye Steaks with a Mushroom-Wine sauce

INGREDIENTS:

• 1 tablespoon margarine, divided

• Vegetable cooking spray

• 1/3 cup finely chopped shallots

• 1/2 pound fresh shiitake mushrooms, stems removed

• 1 1/2 cups dry red wine, divided

• 1 (10.5 ounce) can beef consomme, undiluted and divided

• Cracked pepper

• 4 (8 ounce) Rib Eye steaks (about 1 1/2 inches thick)

• 1 tablespoon low-sodium soy sauce

• 2 teaspoons cornstarch

• 1 tablespoon fresh chopped thyme

• Fresh thyme sprigs (optional)

DIRECTIONS:

1. Melt 11/2 teaspoons margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; saute 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook 5 minutes, stirring often. Remove mushrooms, and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.

2. Sprinkle desired amount of cracked pepper over steaks. Melt remaining 11/2 teaspoons margarine in skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low, and cook 11/2 minutes on each side or to desired degree of doneness. Place on a serving platter, and keep warm.

3. Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine and consomme to skillet; scrape skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and chopped thyme; bring to a boil, and cook, stirring constantly, 1 minute. Serve with steaks. Garnish with thyme sprigs, if desired.

Recipe from the Wyoming Salers Ranch Company

My usual cooking method for asparagus is to steam them with Kosher salt until tender, but my husband showed me this quick and easy way to grill asparagus. I take a pound of asparagus spears and coat them with Extra Virgin Olive oil and sprinkle them with Kosher salt. He then grills the asparagus for 5 minutes over a hot grill. Every minute or so, roll each spear. The asparagus will start to brown in spots. Be careful of oil that drips, will cause flames to flare-up. Keep a spray bottle of water handy to spritz on grill.
Remove from grill and serve immediately. He then squeezes fresh lemon juice and sprinkles parmesan cheese over the hot of the grill asparagus. Enjoy with a glass of

2005 2 up Shiraz ($14) .

If your husband loves to grill as much as mine does, why not give him this fabulous cookbook

by Rick Rodgers recipient of the 1999 American Food and Entertainment Award for Outstanding Cooking Teacher, author of over 25 cookbooks, and television and radio guest chef.

Kingsford Complete Grilling Cookbook