Between tailgating for the first Notre Dame game of the season and Labor Day, we all have an excuse to chow down this weekend.
WSBT 22's Alex Elich got some quick and easy recipes from Martin's cooking kitchen.
Cherry Buzz Bombs
One (ten ounce) jar maraschino cherries with stems
1 cup vanilla vodka
1 cup white chocolate, melted
1/2 cup blue sugar sprinkles
1. Drain juice from cherries. Pour vodka over cherries in jar. Let sit 12-48 hours (the longer it sets in liquor the stronger they will be)
2. Gently pat cherries dry. Dip in melted chips. Dip in sprinkles. Places on wax paper covered baking sheet to set.
Red, White Blueberry Salad!
½ seedless watermelon, cubed (about 8-10 cups)
1 cup blueberries
¼ cup crumbled feta
2 tablespoons mint leaves, chopped
1 lime, juiced
2 teaspoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt
1. Combine the fruit, mint and cheese in a bowl.
2. Toss in the lime juice or use the dressing found in the notes. Serve immediately.
Grilled Fajita Pizza
1 prepared Pizza Crust / Flat Bread (Found in Martins Deli department!)
2 cups chunky style Salsa
10-12 slices fresh sliced Mozzerella
1/2 c Red Bell Pepper, sliced thin
1 15 oz can Black Beans, drained
1/2 Red Onion, sliced thin
2 Tbsp. Cilantro, minced or Green Onion, sliced thin
Sour Cream, as garnish
1. Place crust on baking sheet or pizza pan.
2. Spread salsa over crust; top with fresh mozzarella, red bell pepper, black beans and red onion. Place on preheated grill for about 8 min and cover for 2 min more to be sure the cheese melts.
3. Sprinkle with fresh cilantro or green onion and serve with a dollop of sour cream if you desire.
Grilled Metambre (Argentinian Grilled Stuffed Flank Steak)
2 lb flank steak
1/4 cup olive oil
5 cloves garlic minced
1/4 cup cilantro chopped
1/4 cup parsley chopped
1 tsp salt
1 tsp ground black pepper
1 tsp of red pepper flakes
2 hard boiled eggs quartered
1/2 green bell pepper sliced
1/2 red bell pepper sliced
1. Prepare your grill for cooking over medium direct heat.
2. Start by pounding the meat thinner with a mallet to flatten and even out the thickness.
3. In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes. Or place all in a small blender and pulse chop.
Pour the mixture over the flank steak, and brush it evenly over the entire surface.
4. Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
5. The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.
6.Let the roll rest for 15 minutes before slicing into it. If not done to the temp that you prefer then place on grill a bit longer or into oven for another 15 min at 400 degrees.
7. Slice into 1 in rounds and place on a bed of greens or on whipped sweet potatoes.