Charcoal Grilled Steak

Who doesn't love a grilled steak...albeit a medium rare piece of prime USDA choice beef flame kissed by the heat of a charcoal brickette? In case you haven't guessed, I'm a fan of the steak. I'm also a fan of charcoal and anything prepared correctly on the grill. I live my steak-based grilling-life based on several rules. See them below.

My Picky Griller's Guide

1. Be picky! Don't just go to Wal-Mart and grab the nearest thing within reach. Know your cuts and know what to look for. If you don't know, pay a visit to your local meat market and ask for some recommendations to get you started.

2.Don't forget about your steaks cooking away on the grill. I usually have a rule concerning a 1-1.5" thick cut and 4 minutes per side. It usually gives me somewhere between medium and medium rare.

3. If you're going to prepare a steak over medium...DON'T WASTE YOUR TIME! It always amazes me when I see people (many friends and family included) that are so afraid of the slightest sight of pink, or the smallest drip of juice (apparently) that they will waste their time and money on a prime cut of beef (ex. the Porterhouse at a restaurant) by ordering it medium-well! This is in my top 5 culinary disasters of all time. If you want beef jerky, take a fifty dollar bill, go to the closest 7-11 and get a bag. Give me the change and we'll call it a day. To each his own I suppose. It just drives me nuts. :)

4. Don't forget to let your steak rest on a plate covered in tin foil for about 5 minutes right after removing it from the heat of the grill. It will taste better.

I also don't believe that any steak prepared properly needs BBQ Sauce (unless of course it's the consistancy of jerky). I recommend topping a piece of beef hot off the grill with about 0.25 Tbs of butter. Simply place it in the middle of the steak after plating, before covering with foil to rest. Beware of salted butter here if you like to season your steaks with salt at all. You don't want to overdo it! Try unsalted butter instead.

It's summer time, the season for grilling. Get out your grill, charcoal, lighter fluid, favorite grilling tools, recipes, beer, etc and GO!

Lemon Pepper Mahi Mahi Tacos

These are very tasty and extremely easy to make. You can use any fish, but I prefer mahi mahi due to its meatier texture. I like to bake the mahi mahi in the oven, shred it into the bowl and add all of my toppings but the greens (I usually use cilantro). I also only use corn tortillas. I feel like they add a lot to any type of taco.

Lemon Pepper Mahi Mahi Tacos

2 x 4oz Mahi Mahi Filets
2 Tbs Lemon Zest
1 Tbs Lemon Juice
2 Tbs Fresh Ground Pepper
Taco Toppings

Preheat Oven to 400 degrees.

1. Place Mahi Mahi in a baking dish.
2. Top filets with lemon zest and pepper.
3. Bake for approximately 20 minutes.
4. Shred fish for tacos.
5. Pour lemon juice over fish and mix.
6. Plate up tacos and enjoy!

My favorite toppings for this are fresh tomatoes, cilantro, and grilled peppers and onions. I don't like cheese on anything fish. Maybe it's just me, but I don't recommend it at all!

Sean Cummings' Irish Pub

Sean Cummings' Irish Pub
9610 North May Ave. in Oklahoma City, OK.

Sean Cummings' Irish Pub is my favorite "pub" in OKC. It boasts an outstanding Irish menu, has Guinness and Smithwick's (pronounced Smithick's) on tap (don't worry, they serve other beers by the bottle as well), and a full array of other liquors to satisfy any amount of thirst you come through the door with. The menu consists of everything from bangers and mash to lamb shank. Every item on the menu that I've tried has been outstanding. My personal favorite is the Salmon Club Sandwich (which I usually get without mayo). It comes with Pub Fries (one order of which constitutes an entire large potato from what I can tell). The fries are wonderful, but I usually switch it out for a side salad so I can save my carb intake for the beer. One quiff might be that only Guinness and Smitwhick's are on tap, but honestly, you're at an IRISH PUB. What could possibly go better with bangers and mash than a pint of either? I challenge you to find it (as it simply doesn't exist).

If you've got time, or even if you don't, I highly recommend checking out Sean Cummings' Irish Pub in OKC. It's a great, refreshing break from the boring chain restaurants that seem to plague most of the northern side of OKC. Be sure to tip your waiters/waitresses/bartenders there, they most definitely deserve every dollar!

Will's Coffee Shop (Will Rogers Theater)

Will's Coffee Shop
4322 N. Western in Oklahoma City, OK.

I always enjoy dropping in for a coffee at Will's. It's a nice place to sit outside and enjoy a latte on a breezy summer afternoon (or anytime for that matter). Will's coffee is always fresh and the waitstaff has always been cheerful and helpful in my experience. Will's has the standard array of coffee house favorites, along with a brunch and dinner menu. I've only enjoyed beverages thus far, but from what I've seen the food looks quite good. There is a bar inside (I believe it's formally tied to the theater) which I've also enjoyed upon several occasions. The wine list and prices are fair. It's a far cry from Starbucks, which is a nice change of pace from time to time. In my mind, Starbucks is good for a quick pick-me-up, but if you've got the time I would suggest checking out Will's. It should be noted that the coffee shop stays open until 9PM, so if you're looking for some joe at 9:30 at night, you might have to settle for a martini instead.

Simple Guacamole

There are a ton of guacamole recipes out there. I prefer mine because it uses 5 ingredients (3 of which are spices), takes less than 5 minutes to prepare, and tastes exactly how I feel guacamole should...simple. As a side, this recipe will easily serve 2-4, depending on your definition of "Medium". In case you were wondering, the avocado is actually a berry.

Simple Guacamole

2 Medium Avocados
1 Medium Roma Tomato (Diced)
2 tsp Garlic Powder
2 tsp Fresh Ground Pepper
1 tsp Salt

1. Mash avocados in a bowl with a fork.
2. Mix in tomatoes and dry spices.
3. Plate, grab a chip, pita, or spoon and enjoy!

Some people like to add more salt, but most of the chips I buy are already salted. You have to be careful or the combination of the two will be way too much. It's always easier to add more spices later than to take them out. You can add some citrus juice (lime, lemon, orange, etc.) to preserve the guacamole for any extended period of time. The avocados will start to darken after being out of their skin immediately (just like apples). Like most things, guacamole is best served fresh.

Balsamic Honey Glazed Salmon

This dish is sweet and somewhat tangy. It uses a very simple glaze that everyone will assume you spent some time on. I like to serve any kind of fish with a green vegetable. This time I chose fresh broccoli along with couscous. Couscous is wonderful. If you've never tried it, do. If you haven't noticed, I usually cook for 2. Be sure to use your sense of taste before doubling the ingredients on things like spices and glazes. I usually end up with a little extra when I cook for 2.

Balsamic Honey Glazed Salmon

2 x 6oz Fresh Salmon Filets
4 Tbs Honey (I like to use local honey whenever possible)
2 Tbs Balsamic Vinegar
2 tsp Garlic Powder
2 tsp Fresh Ground Pepper

Preheat oven to 365 degrees.

1. Cover baking pan with tin foil and spray with cooking spray.
2. Place salmon filets skin down in pan.
3. Mix honey, balsamic vinegar, garlic powder and ground pepper.
4. Pour mixture over filets.
5. Place dish into oven and bake for approximately 10 minutes.
6. Remove and baste salmon with liquid from pan.
7. Replace dish into oven and continue baking for approximately 10 minutes.
8. Turn off heat and allow dish to cool for approximately 5 minutes (remaining in the oven to cool).
9. Remove from oven, plate, and enjoy.

On occasion I like to drizzle a small amount of honey on each filet when I remove it from the oven after the first 10 minutes. You can also spoon some of the leftover glaze onto your salmon after plating. It's up to you! Hope you enjoy.

Pablano Chicken Tacos & Cucumber Salad

These are a great option for those who like a little spice. Just remember to wash your hands after handling anything hotter than a bell pepper! I prefer cilantro, but any garnish will do. The cucumber salad is very simple and very good for a warm summer lunch or a side at dinner.

Pablano Chicken Tacos

1-2 lbs Chicken (Breast or Tenders)
1 Medium Bell Pepper (I like red)
1 Medium Pablano Pepper
1 Medium Yellow Onion
1 Tbs Garlic Powder
1 Tbs Fresh Ground Pepper
Salt to Taste

1. Place chicken with sliced peppers & onions over medium heat.
2. Cover and cook (stirring occasionally) for approximately 5 minutes
3. Sprinkle on spices and cover for another 3 minutes.
4. Remove lid and continue cooking until vegetables are to desired tenderness and chicken is cooked through.

Cucumber Salad

1 Medium Cucumber
1 Medium Bell Pepper
2-3 Tbs EVOO
1-2 Tbs Vinegar (I use apple cider vinegar)
0.5 Tbs Garlic Powder
0.5 Tbs Fresh Ground Pepper
Salt to Taste

1. Dice vegetables and place in a shakeable container with a lid.
2. Drizzle EVOO and vinegar over vegetables and add spices.
3. Close the lid and shake!
4. Place container (with lid)in freezer for up to 15 minutes to chill.