Navy Dads Recipes

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Comment by NavyDads Admin (Paul) on May 17, 2012 at 10:09am

I have a little different approach: 

flank steak marinating in a zip-lock bag in the refer with a couple cloves coarse garlic, juice of a lime, soy sauce and olive oil.  That will be turned throughout the day and go on a HOT mesquite charcoal grill tonight......

pretty awesome with rice and lightly sauteed asparagus.....

Comment by Ron Bowen on May 13, 2012 at 10:26pm

Listen up guys...I know guys love Meat...so here is my secret Tri-Tip recipe....this one you will love...trust me.....

Get a nice size Tri-Tip that is untrimmed...no need to trim this bad boy!! And don't get a marinated one either...lol

Next take it out and put it in a large casserole dish (ask your wife what that is if you need to)

Now take some Lawrey's Seasoning, Garlic Salt, Lemon Pepper, and sprinkle them generously all over the Tri-Tip....then pour on a little BBQ sauce (not too much it will spread) and rub it all in.

Now turn it over and do it again.....

Heat the BBQ up hot(I use Propane) and then turn the burners down to low....

Put the Tri-Tip in the middle of the BBQ and cook it for about an hour.

Check and turn it about every 10 minutes depending on your BBQ.  Some will get flame up to the meat and catch fire....don't worry it will be better a little burnt!!! just turn the meat and the fire will die out... If it gets too hot, I pour a little cold beer over it to cool it down and of course add a little flavor...LOL  If you aren't getting any fire, turn the heat up a little after the first 10 minutes, you want a little burn going on.....

After about an hour of this, cut the Tri-Tip in half and check to see how done it is...but only make the 1 cut during the cooking...remember the ends will be well done and the middle should be rare to medium rare...this is great when people want meat done differently...LOL

I usually make boiled potatoes with brown gravy and mushrooms

just cut potatoes into about 1/2 inch squares and boil for about 10 to 15 minutes.  Drain and add butter, salt, and pepper...

and I steam broccoli and make hollandaise sauce to go with it....

Meal of a King!!!!!!!!

Comment by Ron Bowen on May 13, 2012 at 10:16pm

Holy Smokes Jim, I have to eat WHERE you are eating!!!!!!!!

Comment by NavyDads Admin (Paul) on February 23, 2012 at 12:02pm

good luck with that Paul.....after the first batch the cat decided to hide for some reason.....

Comment by Paul S. on February 20, 2012 at 7:49am

Hey Paul, I tried your recipe for Tequilla Christmas Cake. Great recipe, it worked to perfection. I have been trying new recipes since my son left for Boot Camp. I think I'll make this cake again this weekend.

Comment by NavyDads Co-Admin, Jim on February 19, 2012 at 6:28am

Robert, does a nurse come with your "heart attack" burger? Here's a suggestion for that. I hope she knows CPR!

Comment by NavyDads Admin (Paul) on February 19, 2012 at 4:28am

that looks tasty!!!!!

Comment by Robert Hartman on February 18, 2012 at 10:08pm

I love it when a plan comes together.

Comment by Robert Hartman on February 18, 2012 at 10:03pm

Comment by NavyDads Admin (Paul) on January 14, 2012 at 8:16pm

ran across this...thought I had misplaced it!!

Marchand de Vin

great way to fix up that roasted chicken from Costco or the store....or left over roasted chicken.

1/2 cup butter

1/3 cup finely chopped mushrooms

1/2 cup chopped ham

1/3 cup finely chopped green onions

1/2 cup finely chopped white onions

garlic salt

2 tbs flour

1/8 tsp pepper

dash cayenne

3/4 cup beef stock

1/2 cup claret wine

Melt butter and saute mushrooms, ham, green onions, white onions, and garlic.  Add flour, pepper and cayenne- brown nicely, 7 to 10 minutes stirring constantly. Blend in stock and wine.  Cover and simmer over low heat about 15 minutes.

Place roast or barbeque half chicken or pieces in baking dish.  Pour sauce over chicken and bake uncovered at 350 degrees 15 to 20 minutes.

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