Grillin' & Chillin'

I left work at 4:30 PM. I need to pick up a few things for dinner and don't want to eat too late. So, I went to Westborn and got some sweet corn, three russet potatoes and four big Portobello mushroom caps. I am grillin' tonight!

When I got home, I put the corn into water. Then I made a marinade of wine (cabernet sauvignon), olive oil, balsamic vinegar, minced onions, minced garlic and a teaspoon each of fresh from my herb garden chopped rosemary, oregano and basil. I poured half into a big plastic baggie and put in three steaks to get happy.

Then I lit the charcoal in the grill. While I was waiting for it to get hot, I took the three russet potatoes and sliced them every quarter of an inch about 3/4 of the way through. Then I slathered them in butter, seasoned them, wrapped them in double tinfoil and put them directly on the hot coals (turning every 15 minutes).

The coals were nice and hot, so I put on the corn. When they were done, I pulled them off and put them on a cookie sheet in a warm oven and started the steaks. When I judged them to be medium rare, they came off to rest. Last thing was to dip the Portobello caps in the reserved marinade and grill them.

So, we had grilled mushroom slices on steak, buttered sweet corn and baked potatoes with sour cream. It all tasted great but I was a little disappointed in the mild flavor of the marinade. However, I checked the recipe this morning and noticed I didn't do the one last step. After dipping the mushrooms in it, I was supposed to take the marinade, put it in a saucepan, reduce it down and then pour it on top of the steaks and sliced mushrooms.

Mystery solved. The marinade wasn't too mild, I just didn't read all the way to the end of the recipe!