USVI-On-Line

I would like to grill filets for my mom's birthday this Sunday. I have some CBGR, but I don't know what else to mix in with it......olive oil, Italian dressing, soy, worsh. sauce??? Also, I'm grilling the steaks for lunch, so should I marinade them overnight?
While I'm asking, do any of you great chefs have any ideas for a special side dish to go with steaks, besides the usual? I'd like to make this a really special meal for the family, but I'm transporting everything about 75 miles, to her house, so I don't want to make it too complicated.

Thanks guys!

I have a recipe for Refrigerator Mashed potaotes if you are interested. Make ahead and bake when you get there.

That sounds perfect. I love make ahead dishes. Thanks!

Jayseadee made them for Easter and they were a hit!

REFRIGERATOR MASHED POTATOES



5 lbs russet potatoes
6 oz cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
¼ tsp pepper
2 tbsp butter

(Note – I usually use ½ the amount of onion salt and salt called for above (dn) )

Peel and cut potatoes into uniform pieces. Cook the potatoes and mash until smooth. Add the remaining ingredients and beat with mixer until light and fluffy. Cool. It’s best to do this step the night before.

To bake the potatoes, place in a greased 2 qt casserole. Dot with butter and bake at 350 degrees until heated, about 30 minutes.

Yumm!! And there's nothing there that my picky kid won't eat. Thanks!

Ha. I just realized that my girlfriend's note is in the recipe! She's DN

I wondered what (dn) ment. I thought it was some cooking ligo. I didn't want to ask and embarrass myself.

Cypressgirl, the marinade recipe on the CBGR package is this:

Juice and zest of one lime or 1/2 lemon
1/3 cup soy sauce
2 TBS olive oil
1 TBS CBGR

combine ingredients and marinate 2-6 hours

Happy birthday to your mom!

Agent99 wrote:Cypressgirl, the marinade recipe on the CBGR package is this:

That's a GREAT recipe - I make it all the time!! Good with steak, chicken, or shrimp! YUM!

Me too CG. Just used it the other night on chicken. YUM!

Thanks to all of you. Yes, my mom is amazing. She's almost 83 and looks terrific and very healthy. Thank the Lord! I lost my dad about 8 yrs. ago, so she is very special to me and my brother. So are you guys!

Something I seem to use as I side with almost everything lately is mango salsa as it is so refreshing. Here is the one I use the most:

Mango Salsa

I found this recipe for Mango Salsa and tried it out the other day and it was so easy AND good! It came from the Better Homes and Gardens: The New Cookbook.

In a medium bowl combine:

1.5 cups chopped peeled mangoes (or peaches)
1 medium red sweet pepper (seeded and finely chopped)
1/4 cup thinly sliced green onions
1 jalapeno chile pepper (seeded and finely chopped)
1 tablespoon olive oil
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Makes 2 cups

It is a GREAT side with EVERYTHING! I particularly like it as a side with fish and pork.

**if you have time, refrigerate it before you serve it

Also, I like lime in the CBGR marinade better than lemon.

nothintolose

p.s. the mango salsa is a hit every time I bring it somewhere

Happy Birthday CypressMom!

I've done the CGBR marinade without the soy and lemon juice instead of lime - very good. Being basically lazy, I've just rubbed it on - still very good.

MaryBeth's potatoes were a big hit at Easter. It was great getting the mess out of the way the night before. I also added some minced garlic - Yum.

My new favorite side (have made them a bazillion times since Christmas) is glazed carrots.

A little EVOO and butter in a skillet; add ~1/4 brown sugar - heat until suger dissolves. Add cooked carrots and coat with glaze. I've done this with frozen and fresh carrots - baby carrots and regular.

Enjoy,

When I put the CBGR on John's steaks, I just pat it directly onto the meat. No citrus, because I was not sure how it would taste with beef, no olive oil, because olive oil burns at high heat. One recipe he really likes is for a balsamic mushroom topping. It looks really nice and according to John, tastes awesome with the CBGR rubbed steak. I'm not sure if you like/want mushrooms? If you do I can post the recipe. I probably have a picture of it too.