Marinated Flank Steak

Great steak recipe on the grill

Photo Jul 28, 8 01 18 AM


2-3 pound flank steak or London Broil
2 T balsamic vinegar (I like Fini Balsamic Vinegar)
2 T fresh lemon juice
1 T Dijon mustard
1 T Worcestershire sauce
2 T Brown Sugar
1 T finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 tsp. smoked paprika or paprika
1/4 cup olive oil

Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, brown sugar, garlic, and spices, then whisk in olive oil.

Trim the flank steak so there is not a lot of visible fat. Place meat in a ziploc bag. Pour marinade mixture over meat, then marinate in refrigerator 6-24 hours.

To cook, take meat out of the refrigerator, drain off marinade, and let it come to room temperature while you preheat grill to high heat. Turn grill to medium-high or let coals cool down before you put the meat on. Cook meat until medium rare, about 6 minutes per side. The meat will continue to cook as it rests, so it’s best to remove from the grill when it’s underdone rather than overdone.

When meat reaches desired doneness, remove from the grill and let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces. Cut meat into thin slices across the grain and serve immediately.


Chicken Salad

This is a great summer salad for those days that it’s too hot to cook a meal. This is great on croissant rolls, spread on crackers, or with veggies.


2 to 2 1/3 pounds boneless, skinless chicken breasts
3 chopped scallions
1 cup real mayonnaise
½ teaspoon garlic salt
¾ teaspoon finely ground black pepper

Place chicken in pot. Add just enough cold tap water to cover it. Bring to a boil over high heat.

When chicken boils, immediately remove from the heat and let pot stand, covered, 15 minutes or until chicken is no longer pink in the center. Immediately remove chicken from pot. Discard broth or reserve for another use.

Fit a food processor with the steel blade and process each breast 1 at a time: Cut each breast into 4 pieces, and process about 5 seconds, then pulse the motor about 3 to 4 more times just until the breast is shredded but not finely ground. As each breast is finished, pour the meat into a 3-quart or larger bowl.

Add all the ingredients and chill for an hour. Serve.

Strawberry Grilled Chicken Salad

Lovely summer salad. Light dressing, but hearty with the grilled chicken. Goes great with a Pinot Grigio. Enjoy


2 Tb sesame seeds
1 Tb poppy seeds
1/3 C granulated sugar
1/2 C extra virgin olive oil
1/4 C white vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 Tb minced shallots

1 Head Butter lettuce
1 Head Romain Lettuce
1 qt strawberries, sliced
1/2 C slivered almonds
1 can mandarin oranges, drained
2 large chicken breasts, marinated in lemon juice, olive oil, and garlic salt seasoning, grilled and sliced

1. In a medium bowl, whisk together all the dressing ingredients except for the olive oil. Slowly drizzle in the olive oil while whisking the dressing.
2. In a large bowl, dress the lettuce with desired amount of dressing and toss to coat the leaves. Add remaining salad ingredients. Serve

July 4th Lobster and Clam Bake

Our Traditional July 4th Clam Bake


I am from Boston, and boy do I miss “good” seafood out here in California. Well on July 4th we bring Boston to our backyard.

A clam or lobster bake has been a coastal tradition throughout New England from coast to coast. Clambakes are said to have been a technique learned from the Indians. Chowder is a popular accompaniment, and so are plenty of napkins.

We purchase our seafood from Santa Monica Seafood  in Costa Mesa on the morning of July 4th. They carry fresh seafood from New England, and the best prices around! I buy steamed clams, sometimes mussels, and lobsters.

A clam boil is similar to a lobster or clambake, but without the worry of digging a pit or collecting and heating stones. This New England feast is a one-pot meal that can feed four or more. It beats standing over a hot grill all day!

Clam Bake Recipe

4 fresh ears of corn, shucked
1 pound smoked sausage, cut into 4 pieces
12 small new potatoes
8 small onions, peeled, and cut in half
4 (1 ¾-pound) lobsters
24 little neck clams, scrubbed
1 cup unsalted butter, melted
2 lemons, cut into wedges

Arrange corn, sausage, potatoes, and onions in a steamer basket over boiling water in a Dutch oven. Top with clams. Cover and steam 20 minutes. . Makes 4 servings.

Cook lobster separately in a large pot, 2 or 3 at a time in hot boiling water. For 1- 1 1/2lbs cook for 11-13 minutes. Serve with drawn butter and lemon.

Happy Cracking!!

Infused Water

Infused water is all the rage right now! Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). It involves steeping fruits, veggies, and/or herbs with water until the flavors fuse together. Infused water is a perfect substitute for sugary beverages such as fruit juices, pre-made iced tea, soda, and energy drinks.

There are many health benefits of infused water including appetite control, hydration, immune defense, heartburn prevention, blood sugar regulation and weight management. It also benefits your digestive system, protects your immune system, and supports fat burning.

Infusing water is certainly better tasting than normal water, and incredibly easy to make!  For a large batch of infused water, fill a pitcher with water, mix in some chopped up fruits, veggies, and/or herbs and let it sit for 2 – 8 hours.

So soak up the sun and some healthy water this summer!

Photo Jun 17, 5 02 40 PM

Here are some suggested ingredients:

grapefruit + sage//rosemary//mint//basil
lemon + mint//cilantro//basil
lemon + lime + cilantro
lemon + ginger
Meyer lemon + tangerine + pear + hot green pepper + cilantro
lemon + orange + ginger
blood orange + ginger + basil
cucumber + lemon + lime + mint//basil
cucumber + grapefruit + sage//rosemary
cucumber + watermelon + mint
carrots + apple + lemon + ginger
carrots + pomegranate + sage
honeydew + cantaloupe + watermelon + sage//mint
watermelon + mint//rosemary//basil
cantaloupe + blood orange + lemon
pear + rosemary//sage
banana + nectarine + basil
raspberry + lime + mint
orange + lime + mint
blackberries + sage
blackberries + raspberries + strawberries + mint
strawberries + grapefruit + sage
apple + plum + blueberries + mint//sage
cherries + lime + mint

(List courtesy of  and