Steak Marinade and Garlic Roasted Potatoes

I have to start this post by saying Mr. Schwartz and I were very hesitant to marinate our steaks.  We are more of a salt and pepper and that's it kinda of steak eaters.  But, this marinade knocked our socks off.  The steaks were super juicy and the flavor was fantastic.  

Does anything go better with steaks than potatoes?  No, I don't think so.  This is my go-to roasted potato recipe.  It is easy, I always have the ingredients on hand and they make great leftovers for breakfast hash.  

Here it is, the perfect grilling duo. 

 The cast.  I forgot the dijon mustard.  That is why I don't take these pictures, I always forget something.

 Start by combining the oil

 Worcestershire sauce

Soy sauce

 There's that mustard

 Honey

 Tons of garlic.  Does anyone else have a garlic zoom?  I love this thing when I am making things that need lots of garlic and it doesn't matter if it has an even chop.

 A few shakes of red pepper flakes and that is all.

 Stir it up

 Place the steaks in a large zip top bag

 Pour the marinade over the steaks

 And try to get all of the air out of the bag, zip the top and place in the fridge until you are ready to grill.  I would suggest letting it marinade for at least an hour.

 Now on to the potatoes.  Quarter the red potatoes (after you scrub them of course)

 Chop up more garlic.  Why didn't I use the zoom…

 Add the garlic to the potatoes.

 Then do something naughty.  If you have a little jar in your fridge with bacon fat, add it to some melted butter.  If you don't have it--no biggie but this adds some awesome flavor.

 Add the melted bacon butter to the potatoes

 Chop up some parsley

 Add it to the bowl

 Crack a good amount of black pepper over the potatoes

 And a big pinch of salt

 Pour the potatoes out onto a large baking sheet in a single layer

 Into the oven they go.

 Grill the steaks to your desired doneness

 Bake the potatoes for 30 minutes, take them out, flip them around and back into the oven they go for another 15 minutes.

 Once the steaks are done, let them rest for at least 10 minutes to let the juices redistribute.

 Delish.

 Perfectly roasted garlic potatoes.

 Looks fancy.

 Yum.

Juicy.

Steak Marinade:
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons dijion mustard
4 cloves garlic
1/8 teaspoon red chili flakes

Combine all of the ingredients in a small bowl.

Place your steaks in a large zip top bag and pour the marinade over the steaks.  Seal the bag and try to get as much of the air out as possible.

Put the bag into the fridge in a bowl or on a large plate.  Let marinade for at least 1 hour.

Grill steaks on medium high heat to your desired doneness.

Recipe modified from: here 


Garlic Roasted Potatoes 
1 lb red potatoes
5 cloves of garlic
1/2 stick of butter
1 small spoonful (about a teaspoon) of bacon fat (optional)
1/4 cup fresh parsley, chopped
1/4 teaspoon black pepper
1/2 teaspoon salt

Preheat the oven to 400 degrees

Wash the potatoes and cut into cubes

Melt the butter and bacon fat and pour over the potatoes.  Add the chopped garlic, parsley and season with salt and pepper.

Pour potatoes on a large baking sheet in a single layer.

Bake in the oven for 30 minutes.  After 30 minutes, toss the potatoes and place back in the oven for an additional 15 minutes or until golden brown and crispy.

Enjoy!

Recipe by: Mrs. Schwartz

Garlic Clover Rolls

As promised yesterday in my Chicken Parmesan post, here is the step by step and recipe for Garlic Clover Rolls.  These things are out of this world and a perfect addition to any meal.  Mr. Schwartz has asked that I make these every time I make pasta.  He is a scrape your plate with bread kinda guy.  

These are so incredibly easy that you really can make them with any meal.  I really love that I can make fresh bread after work with minimal effort.  Here's how to do it: 

Musical Selection: Rockin' Robin by: Bobby Darlin.  Flashback to my past this was my JAM when I was little.  Ask my mom, this song was on repeat like no other at our house.  

Start by mincing up a few cloves of garlic.  With these, the more garlic, the better.

Melt some butter and add it to the garlic.

Along with some parsley

Black pepper

And a little salt

Stir it up.

For this recipe, I like to use these Rhodes frozen dinner rolls.  These are so awesome.  Just take as many as you need out and you are good to go.

Take the dough balls and roll them in the butter mixture.  Since they are frozen the butter will easily attach to the dough and almost create a crust.

Place two or three (for the clover effect) rolls in each muffin tin.  I like to use jumbo muffin tins for these.  If you don't have one, use a regular muffin tin and just put two in each cup.

Close up.  Check out all that flavor!

There, all set.

I'm sure your wondering how this works since the rolls are frozen.  Well, here is the trick.  Preheat your oven to 200 degrees and place a large baking dish with boiling water in it.  After the oven comes to temp, place the rolls in the oven and turn it off.  Let the rolls sit in there for about an hour or so--until they have had time to rise.  Then bake at 350 degrees for about 10 minutes or until they look like...

This.  Soft, pillowy, garlicy goodness.  I like to add some freshly shredded parmesan cheese as well. Just right over the top after they come out of the oven.

Seconds please!  

Garlic Clover Rolls

3-4 cloves of garlic, minced

1 stick of butter, melted

2 tablespoons dried parsley

1/8 teaspoon ground black pepper

1/4 teaspoon salt 

12 frozen Rhodes dinner rolls 

Grated/shredded parmesan cheese (optional for topping)

Preheat the oven to 200 degrees.  Boil 5 cups or so of water.  

Combine the garlic, butter, parsley, salt and pepper.  Take each frozen roll and roll it around in the butter mixture until it is coated.  

Place 2-3 rolls in each cup of a muffin tin.  

Take the water and pour it into a large baking dish.  Place it on the bottom wrack of your oven.  Turn the oven off and place the muffin tin of rolls in the oven above the baking dish of hot water.  Let the rolls rise for about an hour.  

After the rolls rise, take out the baking dish of water and turn the oven to 350.  Bake the rolls for about 10 minutes or until golden brown.  Top with shredded or grated parmesan cheese if you wish.

Enjoy!

Recipe by: Mrs. Schwartz 

Cheesy, Garlic Hasselback Potatoes

Let's just be honest with each other: these are amazing.  Yep, there I go tooting my own horn again.  But, really these are fan-freaking-tastic.  I made them to go with steaks and healthy onion rings (post and recipe to come) a few Sunday's ago.  I'm not a huge fan of a regular baked potatoes and so I thought Id' give these Hasselbacks a try.  

I have been seeing a lot of these Hasselback potatoes online lately and they really are perfect.  I love that they have a crispiness to them but aren't fried.  They are firm but not hard and have tons of flavor.  I loaded ours up with a garlic butter compote and cheddar but a simple sprinkling of salt and pepper with a drizzle of olive oil would be good as well.   

I promise, these are worth the fuss.

Musical Selection: Into the Mystic by the Wallflowers. This makes me want to slow dance in the kitchen with Mr. Schwartz. I'm a sap today.

Start by mincing up some garlic.  Yes, do you see, I'm using real garlic not the stuff in a jar.  Ah, I forgot how amazing real garlic is.  Wow, not going back to that canned business...if I can help it.

Add some butter and dried parsley.

A little grated parmesan.

Salt and pepper.

Stir to combine...set aside.

Cut up some cheddar....

Then, scrub a baking potato and slice thinly but not all the way through.

Then, stuff the potato.  I alternated between the compound butter and cheese.  Don't worry, one of mine broke, it gets a little tough to cram everything in.  I just stuck it together with the butter and it was just fine.

See, its like a little rainbow.  A delightfully cheesy and garlicky rainbow.

Mmmm...potato rainbows.  Once you have them stuffed, place the potatoes on a baking sheet and bake at 400 degrees.  Once the butter and cheese start melting, the potato will start coming back into it's former shape.  I watched mine, and pressed it down a bit during baking.  One fell over, I put it back in the right spot and all was well in the world.

Then, this came out of the oven.  Omg.

Out of control. 

Cheesy, Garlic Hasselback Potatoes

2 large roasting potatoes, scrubbed

3 garlic cloves, minced

1/2 cup butter, at room temperature

1/4 cup grated parmesan cheese 

3 tablespoons dried parsley

1/2 teaspoon salt

1/2 teaspoon pepper

20 (inch by inch squared) pieces cheddar cheese 

Preheat the oven to 400 degrees. 

Combine garlic, butter, parmesan, parsley, salt and pepper together in a bowl. Set aside.

Cut cheese into squares, set aside.

Scrub potatoes and slice thinly to create a potato accordion.  Do not slice all the way through the potato.  

Stuff the potato first with butter, then cheese, then butter, and so on until all of the cuts are filled.  The potato will start to turn into a rainbow shape, that is okay.  

Place potatoes on a baking sheet.  Bake for about 45 minutes.  Check them after about 15 or 20.  If needed press them down in the middle and they will return to their more natural shape (not bowed).  

Enjoy!!! 

Recipe by: Mrs. Schwartz