I do a lot of grilling in the summer, but honestly, I am grilling year-round. Every year, I work on so many grilling recipe projects for food clients, magazines and cookbooks, and my kids love almost anything that is cooked on the grill. Flank steak is always on the top of my list, and I love this Jamaican Flank Steak recipe. The marinade is really fabulous, made with orange juice, lime juice, fresh ginger, brown sugar, pepper and cinnamon. One of my friends tried it, and she told me she only cooks flank steak this way now. Serve this with a tossed salad, fresh fruit or grilled asparagus, and dinner is fresh, healthy and simple.
This weekend I am in one of my favorite cities, Park City, Utah for Evo Conference. Last year I was fortunate to win a trip to the first ever Evo Conference. I wasn’t sure what to expect. This was my first social media conference for one thing. Also, I had never stepped food in Utah. Needless to say, this was one of the best conferences I attended all year long filled with useful information in the most incredible venue. I made so many wonderful friendships last year, and I am looking forward to seeing them as well as making new ones. The conference is held at the Canyons resort, a beautiful resort in the winter and summertime for families or creative minds. Thank you to The Canyons for use of their photos.
For Fourth of July weekend, I wanted to share my recipe for Homemade Ice Cream Sandwiches from my new cookbook “400 Best Sandwich Recipes: From Classics & Burgers to Wraps & Condiments”. I came up with this recipe last summer while I was working on this book. My three kids were in the kitchen helping me, so I tried to make it as simple as possible. It is perfect to serve this weekend if you are celebrating with friends and family, or anytime this summer. Use your favorite homemade chocolate recipe or store-bought cookie dough.
This recipe is from “400 Best Sandwich Recipes: From Classics & Burgers to Wraps & Condiments” 2011 by Robert Rose Inc. Reprinted with permission and photo credit by Colin Erricson.