TRISHA YEARWOOD'S STEAK MARINADE

recipe from Trisha's home cooking/ foodnetwork.com

INGREDIENTS
1 CUP KETCHUP
1/2 CUP PINEAPPLE JUICE
1/4 CUP CIDER VINEGAR
1 TBLSP. MESQUITE FLAVOR LIQUID SMOKE
2 TSP.  ONION POWDER
1 TBLSP. GROUND CUMIN
1 TSP. CRUSHED RED PEPPER
2 TSP. DRIED OREGANO
3 CLOVES GARLICHONEY TO COAT
2 RIB EYE STEAKS
SEA SALT AND PEPPER

DIRECTIONS
WHISK TOGETHER THE KETCHUP, PINEAPPLE JUICE, CIDER VINEGAR, LIQUID SMOKE, ONION POWDER, CUMIN CRUSHED RED PEPPER, OREGANO AND GARLIC IN A SHALLOW BAKING DISH.  PUT A LAYER OF HONEY ON BOTH SIDES OF THE STEAKS AND PLACE THE STEAKS IN THE MARINATE, TOSSING TO COVER BOTH SIDES.  LEAVE 2-4 HOURS.

REMOVE THE STEAKS FROM THE MARINADE AND PAT DRY.  SPRINKLE WITH SALT AND PEPPER AND GRILL TO DESIRED DONENESS.

GARLIC HERB BUTTER

CLICK HERE FOR THE RECIPE FOR THIS YUMMY BUTTER.

KILLER CARMEL SAUCE

BUTTERMILK SYRUP
3/4 c buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla
Can be used as a carmel sauce or a syrup. I used it on carmel apple bread pudding.

BOTH RECIPES ARE FROM http://www.ourbestbites.com/2010/10/caramel-apple-bread-pudding.html

APPLE BUTTER

16 Medium Apples (about 4 lbs)
4 cups sugar
2 tsp. cinnamon
1/4 tsp. cloves
To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or cores. Cut apples into small pieces. Add 2 cups water; cover; simmer until apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp. We used a victorian strainer, which works wonderfully.
To prepare butter: Combine apple pulp, sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. (if to thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner. Yields 5 pints.

Tropical Summer Salsa

As fruits are coming to the end of their season this is a great salsa to use up all the stragglers. Very good on chicken, fish, rice, wraps, or simple tortilla chips.

1 pineapple, chopped (can use canned)
1 mango , chopped (can use other seasonal fruits: peaches, melons)
1 large sweet onion, chopped
2 kiwi, chopped
1/4 jalapeno pepper, minced (or more to taste)
1 red pepper, chopped
1/2 bunch cilantro, chopped
2 TBS lemon or lime juice
salt and pepper

Combine all ingredients in large bowl. cover and refrigerate several hours or overnight.

HARVEST TIME

WITH THE WEATHER STARTING TO COOL DOWN, I DECIDED THAT IT WAS TIME TO HARVEST THE ONLY THINGS THAT HAVE GROWN WELL IN MY GARDEN THIS YEAR. BASIL, PARSELY AND CHIVES. I HAVE ALREADY FROZE ONE BATCH OF BASIL IN ICE CUBE TRAYS BUT TODAY I AM GOING TO MAKE PESTO AND FREEZE IT. FOR MORE INFORMATION ON MAKING AND FREEZING BASIL CLICK HERE