Kitchen Meets Culinary Clutz

It's 4:30 p.m. here in Oklahoma. We woke up to a snowy white Valentine's Day! It didn't last long but it was pretty while it lasted.  The snow melted by noon, just in time for me to run into the city and purchase a dozen mylar balloons for my Country Boy and the kids! They loved their heart and rose shaped balloons by the way!  I just set the T-Bone steaks to marinate with McCormick's Montreal Steak Marinade (mix together as directed by packet), and the potatoes are in the oven steaming.



 Main Dish:

• 1 1/2 - 2 lbs T-Bone Steaks
• McCormick Grill Mates Montreal Steak Marinade packet
• 1/4 c. oil
• 1/4 c. water
• 2 tbsp red wine or white vinegar

Mix marinade as directed on packet and pour over steaks. Set aside to marinate for an hour.  About 15 minutes before potatoes are done, preheat your grill. After potatoes are done, grill steaks over direct flame for 1 1/2 - 2 minutes. Turn steaks over and grill for 1 minute longer.


*Steam Baked Potatoes:

• 4 -6 Medium Russet Potatoes
• Olive Oil
• Foil

1.  Adjust the rack in your oven to the middle position and preheat oven to 400°F.
2.  Rinse and scrub each potato under cold running water. Dry each potato thoroughly.
3.  With the tip of a knife, remove any bruises or discolored spots.
4.  Pierce each spud deeply with a fork or sharp knife four times on each side at approximately 1" intervals. This will allow steam to escape during the baking. (If the potatoes are not pierced, they may explode during baking in your oven.)
5.  Rub each potato with olive oil.
6. Wrap tightly with foil.
7. Bake potatoes 3 inches apart, directly over oven rack at 400°F, for 45 minutes or until 
tender when pierced with a fork and the internal temperature reaches 210 degrees F.
You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done. 
*Back to the Basics Recipe