The final days of December are always good for reflection, and a popular trend is to construct a Top Ten. Not one to buck the system, here is my Top Ten of what I learned to make from Weber in 2010. I know I didn't do anything in December, but I was thoroughly busy and it was ridiculously cold this last month.
(10) Seared Ahi With Thai Dipping Sauce on page 305
This recipe helped me appreciate the "steak of the sea" and has the dual benefit of being both quick and delicious. I had proven to myself that I had learned to cook this fish properly, which bolstered my confidence.
(9) Kansas City-Style Spareribs on page 163
This recipe was a lot of fun because of the giveaway involved, and that it almost came close to rivaling my own recipe for ribs. This is a must-have recipe for BBQ lovers.
(8) Clams Provencal on page 323 and Gingered Mussels, also on page 323
This was a tie because I cooked both of these on the same night, and enjoyed both equally well. They are two very different foods, regionally-speaking, but utilized the same technique. These recipes taught me that you can easily cook shellfish on the grill, something I will use often in the future.
(7) Lemon Halibut With Caper Sauce on page 306
What I really loved about this was the caper sauce. We've already established that I've really learned to enjoy fish this year, which was a big step for me. Weber is to thank for that. Everyone should learn to make this sauce, it will serve them well.
(6) Caribbean Tenderloin With Black Bean Salsa on page 180
Pork tenderloin is awesome because it is leaner than boneless, skinless chicken breast, and tastes significantly better that boneless, skinless chicken breast. The Bride loved this recipe, and it gave me that Jamaican fix that I need every now and again.
(5) Southwest Sirloin With Corn Salad on page 112
Not only was this recipe saturated with flavor, but can be done rather quickly. It is a fantastic way to have fajitas when you don't have time for long marinades.
(4) Oak-Grilled Salmon on page 295
The sheer volume of times this recipe has resurfaced in the Bogdan household should indicate our fondness for it. Granted, it is not something you can make on a whim, as it requires a long marinade time, but if you have the forethought, you will have something amazing!
(3) New York Strips With Roasted Garlic Butter on page 100
The first of the beef trifecta that rounds out my Top Ten showed me how a simple steak can be dramatically enhanced with something as simple as a compound butter. There are few other ways to better enjoy a simple steak.
(2) Dry-Rubbed Porterhouse With Barbecue Steak Sauce on page 103
This was my first Porterhouse, and it will not be my last. What a way to be introduced to such a manly cut of beef! I needed to treat myself, and I was thoroughly pleased with this.
(1) Spiral Steaks with Pesto, Olives, and Tomatoes on page 115
What can I say? I loved this recipe for so many reasons. First, it was my initial cookout with a guest chef, something I truly enjoy. Second, it gave me a completely new respect for olives, which up to this point I had loathed. Third, it taught me a new technique, the roulade. Fourth, it was so delicious that I used the recipe in my end-of-summer celebration meal.
Well, 2010 is now in the books. In all, I cooked 87 Weber recipes this year! Not bad, considering that I didn't start until April, and have slacked off considerably these last couple of months. With that, I hereby make my first New Year's resolution: I will cook at least 100 Weber recipes this in 2011. Keep me on task!
