Couldn't ask for a better Saturday

Published by admin on Tue, 11/06/2018 - 1:51pm
By: 
Keith Bryant
I spent the week finishing up caramel apple season at the shop. A little over 1,600 apples in six weeks.  There was many a 5 a.m. workday to get them done.  I need to thank Rich Brooke for his amazing apples and all that he does for the community.  
 Also last week, we dressed up and got to be kids again for one night with the Chamber of Commerce. The State Street Spooktacular was a great success and brought many kids downtown not only to the businesses but for the fun at the Vendome.  
 The Chamber was very happy taking over the event from the city recreation department this year.  Keeping things like this alive and giving people a safe environment for their kids is what Weiser is all about.
 At the end of the week, Sharon and I had the opportunity to have dinner with Joya and Gary to christen their newly renovated kitchen. For a  couple of weeks Sharon has been asking me to make that sweet and spicy flank steak recipe again, so I thought this would be a great opportunity to make the dish for our friends and maybe add a little something to it.   
 I found some beautiful portabella mushrooms and since we were firing up the grill I thought these would go perfect with the beef.
Grilled Portabello Mushrooms
Ingredients
4 large portabello mushrooms stems and gills removed, wiped clean
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1½ teaspoon dried rosemary
1 teaspoon garlic powder
½ teaspoon black pepper
1/8 teaspoon cayenne pepper
Canola or vegetable oil for grilling
Directions
 1. In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time – the longer they sit, the more intense the flavor will be.
 2. Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.

 

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Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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