Cooking, Medical, Bowling, Instant Pot Merger,

I goofed with my chicken and defrosted way too much plus it was chicken thighs not breasts. I had intended to do the Tikka Masala recipe but ended up doing a kind of French Garlic Chicken which had yoghurt in the marinade. As it turned out it was good. Of course I ended up with way too much chicken and not sure how many leftovers I have, one or two days. I need to keep my mind on what I am doing I guess.

Still using the TENS machine on Matt's back and it does seem to be helping him he is moving around a lot better - will be interesting to see what the therapist says on Friday. I had forgotten Matt was getting a bath stool - the kind which is half in and half out of the bath, but when they phoned to say they were delivering it today, I cancelled it as he is getting in and out of the shower OK now. Still waiting for the new "wheelie" (walker) though, not heard anything about that.

Because we are not sure when it's coming, we will be unlikely to be able to go bowling. Maybe Matt should leave it a bit longer although he does have the Tension Belt to wear. We both miss going bowling but them's the breaks I guess.

Just come across an article about Instant Pot merging with Corelle - apparently it is already a huge seller so they figure it may become a world wide phenomenon. It is certainly very popular with me and a number of my friends. Only trouble is, I need to get rid of my slow cooker for a start.

Here's a simple, but interesting way of serving Flank Steak. It is a cut of meat I like but it does need to be tenderised and it should always be cut on the bias. Of course we don't have a barbecue so I would have  to cook it on my indoor/outdoor grill I guess. Even the Instapot can't emulate that I don't think. I noticed Amazon.ca had a whole bunch of Instant Pot accessories on sale today. I tried not to look although they did have things for my smaller pot. Sigh.

Lemon-Garlic-Marinated Flank Steak

Chef Jimmy Bannos, Jr., of Chicago's The Purple Pig, swears by his double-marinating technique. Here, he marinates his steak before it goes on the grill in a tangy lemon marinade and then gives it a

quick dunk in a clean batch of marinade when it's hot off the grill. Bonus: The high amount of acid in the marinade also makes tougher cuts like flank and skirt steak extra tender.

20 garlic cloves, peeled
2 1/4 cups extra-virgin olive oil
Kosher salt Pepper
2 1 1/4 lb flank steaks
1 1/2 cups fresh lemon juice (from about 8 lemons)
2 Tbs dried oregano

1. In a small saucepan, cover the garlic cloves with 1 1/2 cups of the olive oil and cook over low heat until the garlic is tender and golden brown, 35 to 40 minutes. Strain the garlic through a fine sieve set over a small bowl; reserve the garlicky olive oil for another use. In a small bowl, mash the garlic with 1 1/2 tablespoons of salt and 1 1/2 teaspoons of pepper. Rub 3 tablespoons of the garlic paste all over the flank steaks

2. In a medium bowl, whisk the lemon juice with the remaining 3/4 cup of olive oil and the oregano. Place the steaks in a 9-by-13-inch baking dish and coat with 1 1/2 cups of the lemony marinade. Let stand at room temperature for 1 hour.

3.  Light a grill. Remove the steaks from the marinade, pat dry and season with salt and pepper. Discard the marinade. Grill the steaks over moderately high heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8 to 10 minutes. Dip the grilled steaks in the remaining marinade in the bowl and transfer to a carving board. Spread the remaining garlic paste on the steaks and let stand for 5 minutes. Thinly slice the meat against the grain and serve.

Serve With French fries.

Yield: 6 to 8

Author Notes
Both the garlic rub and the marinade can be refrigerated overnight. Bring to room temperature before using.

Source: Food and Wine

Have a great day