The weekend is almost here and I am impatiently awaiting my order of filets, strips and T-bones that is supposed to arrive today. We plan to have them Sunday for dinner after we watch the Cowboys trample the Giants (that is, if Jessica Simpson doesn’t make an appearance).

I like to put some seasoning on the steaks that my mother-in-law gave us for Christmas in a little glass shaker jar. It’s to die for. She gave us some a few years ago and we went through it very quickly and we’ve been asking for more ever since we ran out.

I can’t quite identify all of the ingredients. It has an overall orangish tint with green flecks that I would bet are oregano flakes. Is the orange color cayenne? Not sure. It definitely has salt mixed in.

I’ve asked her for the recipe before and she casually changed the subject. I will have to pin her down and post the ingredients here when I get them. It’s tasty.

We mix the seasoning with a little Worcestershire, salt and pepper on both sides of the steaks, refrigerate them for a bit and then put ’em on the grill when we’re ready.

I can’t wait.

I’ll let you know how the steaks (and the game) turn out!

Lesley Pew
Lynn, MA

Buffalo Jerk Tailgating Sauce

Ingredients:
1 onion, minced
2 tablespoons garlic, minced
8 oz. butter
1 cup hot sauce
1 cup soy sauce
2 tablespoons fresh lime juice
1 cup brown sugar
1 cup honey
2 tablespoons fresh ginger
1 tablespoon ground coriander
1 tablespoon cayenne pepper or paprika
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground anise

Directions:
Melt butter in a large saucepan over low heat.  Saute the onion and garlic until the onion is translucent.  Add the hot sauce, soy sauce, lime juice, brown sugar, honey, ginger, coriander, pepper, cumin, mustard, nutmeg, cloves, and anise.  Reduce heat and simmer sauce, uncovered, for 20 minutes, stirring occasionally.