Grilled T-Bone Steaks Tuscan-Style

We grill year round even though there is a couple of feet of snow in the backyard right now. We made these about a week ago. There is nothing wrong with a good steak.

4 t-bone steaks, 1 1/2 inches thick
1/4 c. olive oil
1/4 c. minced garlic
4 tsp. salt
2 tsp. ground black pepper
2 tsp. minced rosemary leaves
3 tbsp. lemon juice

1. Preheat a gas grill to high; leave one burner off. If using a charcoal grill, build a fire, let burn down until coals are glowing red with a light coating of ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
2. Brush the steaks with a bit of the oil and season generously with the garlic, salt, pepper and rosemary.
3. Grill the steaks over direct heat until marked, about 2 minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over medium heat until desired doneness, 6 to 7 minutes per side for medium.
4. Transfer meat to cutting board or platter. Drizzle each of the steaks with 2 tsp. or more of olive oil and finish by sprinkling the steaks with lemon juice. Let the steaks rest for 10 to 15 minutes before carving into slices.

Great side dish for the steaks!

Herbed Polenta

4 c. chicken broth
1 tsp. salt
1/4 tsp. ground black pepper
1 c. yellow cornmeal
2/3 c. grated Parmesan cheese
2 tbsp. butter
2 tsp. chopped rosemary
1 1/4 tsp. chopped thyme

1. Bring the chicken broth to a boil and season with salt and pepper.
2. Add the cornmeal in a stream, stirring constantly, until it has all been added.
3. Simmer, stirring often, until the polenta has thickened and starts to pull away lightly from the sides of the pot, 10 to 25 minutes.
4. Remove from heat and blend in the cheese, butter, rosemary and thyme. Adjust seasoning with salt and pepper, if desired.

Fantasy Fudge

It's Christmas! Let's eat fudge. This is really good fudge. I make this once a year. I bring it to work as a gift to my co-workers. It has 6 cups of sugar and 3 sticks of butter. What's not to like? I do not have a candy thermometer nor do I want to figure out what soft ball stage means. My second to the youngest sister told me that once it starts boiling, boil the crap out of it for exactly 10 minutes (no more, no less, set a timer stupid, don't leave the scene because you must stir) and it will be perfect. Once step #2 has been completed (and don't take too long accomplishing #2), pour it into the pan ASAP. This stuff sets up fast!!! If you don't line the pan with tin foil, you will regret it. You can lift it right out and peel the foil off and cut it on a cutting board. NOTE: I don't use nuts because I make this for a gift. Use nuts if you love them! I think pecans would be awesome, although 2 cups seems excessive to me.

6 c. sugar
1 1/3 c. evaporated milk
1 1/2 c. butter
2 (12 oz.) bags of semi-sweet chocolate chips
lg. jar marshmallow cream
2 c. nuts, optional
2 tsp. vanilla

1. Boil sugar, evaporated milk, and butter stirring constantly, until soft ball stage; remove from heat.
2. Add chocolate chips, nuts, marshmallow cream and vanilla. Stir until well blended.
3. Pour into a 9x13 pan that has been lined with tin foil and buttered.

Bay Flavored Brown and Wild Rice

This is easy to make. The bay leaves give it an interesting flavor. It freezes well for a quick side dish some other time.

1 c. brown rice
3 tbsp. wild rice
2 1/4 c. chicken broth or water
2-4 bay leaves
1/4 c. shallot or onion, finely minced
1 tsp. butter
1/2 tsp. salt (use if cooking with water)

1. In saucepan, sauté shallot or onion in butter until very lightly browned. Add brown and wild rice plus chicken broth, salt and bay leaves.

2. Bring to a rapid boil, reduce heat to low and simmer for 45 minutes. Don’t remove cover until 45 minutes are up, then fluff with fork. If any liquid remains, stir lightly, and then continue to cook over low heat for 5 more minutes.