Here it is, deep Summertime in Mississippi. Hurricanes stirring everywhere. One day the weather is hot humid and muggy here in August, then boom, you go to sleep and you wake up and the streets and your yard is swollen with water. No wonder I slept so good, it rained all night.And then it rained all day for 2 days, but the temperature  was in the mid -upper 70’s. That was so nice,and on the 2nd day, the rain was mostly a drizzle.

 This was a Monday and a Tuesday of this week. On Wednesday,The sun popped out again that morning to say he’s back, and I said, “Time to grill me some cheap steaks, make some blackeye-pea salad and some grilled-cheese cornbread…This is my Summer soul food fix for the day. I’ll make enough to last the weekend ’cause the weather report is for another hurricane in a couple of days.

I went to my local market and the farmers market to see what I could get. I got me some London Broil” ’cause I wanted a cheap steak and wanted to be able to slice it thin all week , when I get a steak jones. I went to the Farmers market and got some fresh jalapenos and some muscadines (Southern grapes), some limes and some Vidalias and cilantro. I had everything else I needed already in the kitchen.

I remembered that I had to salt the meat for at least 3 hours so that was where I planned preparing everything around. I would make the Salad first so it would be nice and cold, ’cause the meat was gonna be hot off the smoky grill, and so was the cornbread, but I had to cook it in the oven first and then let it cool.

I  heavily salted 2 pounds of the London broil with kosher salt, on both sides first, adding fresh ground Black pepper and sticking it with a fork so all the flavors go through it, some minced garlic and olive oil afterwards.

After 3-4 hours I will have to wipe off the salt,(the salt acts as a tenderizer, but will not leave a too salty taste ) or you can rinse it off , you just have to pat the meat dry aafterwards.

Just let the meat set at room temperature in a plate while getting that grill ready.

I always use my trusty cast iron deer hunter “pocket grill” as I call it.

I got my grill going and I put some pecan wood in my smoke box( We got pecan trees so I use free pecan wood). I then grilled it for about 15-20 minutes(8 each side) and let it set for anuther 10 or so minutes so the juices could settle. I cut it thin and at a 45 degree angle so it will taste tender. For those who like it well done…Be Careful, the meat will be rubbery. I usually make me some kind of sauce from one of my cookbooks to go with that “cheap steak”.

 Here’s the recipes for the rest of the stuff I had.

Black-Eyed Pea Salad

2 cans 15.5 oz. blackeyed peas, (rinsed and drained)
1 11 oz. can white shoepeg corn
1 cup chopped fresh tomatoes
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1/2 bell pepper chopped
bunch green onions, chopped
zest of 1 lime
3 fresh jalapenos, seeded and chopped
1 cup organic italian dressing
1/4 cup white wine vinegar
1 clove grated garlic
1/8 tea. chipotle powder (just a dash)
dash of freshly ground black pepper

Mix all ingredients in a large bowl and let chill for a few hours for flavors to marry. You can check seasonings if you’d like and make adjustments but this should taste great.

For the Cornbread:

2 eggs
1 cup buttermilk
1/2 cup ,sour cream
1 cup self-rising cornmeal, white or yellow
1 cup plain flour or corn flour
1 teaspoon sea salt or kosher salt
1 teaspoon pure cane sugar
6 tablespoons butter, melted and clarified (seperate water from fat)
 2 tablespoons bacon grease or veg. oil for coating the skillet
 Sharp or mild Cheddar cheese slices ( I use New York Hoop, that red rinded cheese)

Preheat oven to 400 degrees.
Put 2 tablespoons oil in skillet and have preheating in oven
In a small bowl combine the eggs buttermilk,sourcream and 2 tablespoons melted butter.
In another bowl, blend the cornmeal,flour,salt and sugar and then add to wet ingredients.
Pour mix into skillet and cook for 10-12 minutes until golden .
 Remove cornbread from oven and let cool completely.
Slice cornbread into triangles and split through the middle. You don’t have to split it all the way.
Coat outside of cornbread with melted butter ( I chop jalapenos fine,add lime zest to butter and put it back in frig after combining it and put a pat on top of the cheese and close it and place it directly on grill, or in some foil) The flavor is sensational.
Place sheese slice inside and put on medium heat grill for a 1 or 2 minutes to get grill marks and flavor.

Enjoy with a cheap cut of steak and you got a Summertime Southern Steakhouse Meal.

                                                                   ©2008 oldschoozchef

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