TIP OF THE WEEK
Grilling good steak

The following tips come from the Food Lab’s Definitive Guide to Grilled Steaks.

• For better searing, rest your steak uncovered on a rack in the fridge overnight or up to 4 days.

• Use hardwood coal if you’ve got it (but briquettes will work). Arrange the coals with the heat under half of the grill.

• Cook your meat gently, then sear at the end.

• Use a thermometer, but if you don’t have one, poke or cut the steak.

• Let your meat rest for about a third of the cooking time to prevent moisture loss.

RECIPES
Healthy eating

This Minted Sugar Snap Pea and
Radish Salad comes from raleys.com.
• 16 ounces sugar snap peas
• 1 cup very thinly sliced radishes
• 1 cup thinly sliced and quartered red onion
• Pepper to taste (freshly ground)
• Baby arugula (optional)

Put sugar snap peas, radishes and red onion in large bowl. Drizzle with dressing, toss to coat; season with pepper. Cover and chill 1 hour. Serve over arugula.

Make bacon butter

Claire Lower of lifehacker.com says bacon grease and butter make good cooking fats and are reasonably priced.

To make bacon butter, combine one stick of butter with two tablespoons of bacon grease. Both should be room temperature. Beat together until fluffy.

— Brandpoint

Bourbon Mushrooms

• ¼ cup butter
• ¼ olive oil
• 2 lbs. assorted mushrooms, sliced
• ¼ t table salt
• ¼ t black pepper
• ½ cup bourbon or chicken broth
• 3 garlic cloves, minced
• 2 T chopped fresh parsley
• 1 T chopped fresh thyme

Cook mushrooms with salt and pepper in butter and olive oil in heavy skillet over medium heat. Cook, stirring occasionally, 12 to 15 minutes, or until tender and almost all liquid is evaporated. Remove from heat and stir in bourbon or chicken broth. Return to heat and cook 2 to 3 minutes until slightly thickened. Reduce heat to low and stir in garlic, parsley and thyme. Cook 1 minute longer.