Our hats off, congratulations, and many kudos to all our area high school graduates, their teachers, their parents, and all who supported them through the years as we watched them grow up! Now, we wish you all the best in the future! Let us hear from you and what you’re experiencing this next year. We in Comanche loved to hear back from our graduates. (firstname.lastname@example.org)
Please, see the 2019 Graduation Edition in this week’s Chief which includes the graduates’ pictures, their activities, and all the businesses and individual who make this Special Edition possible every year. Thank you, from all of us at The Comanche Chief.
We were remiss in not reminding our readers that this past week was National Police Memorial Week. May 15th was Peace Officers Memorial Day. Although we appreciate our police every day, this is the time we should pay special tribute to the local, state, and federal peace officers who have died, or who have been disabled, in the line of duty. Hats off to the “Blue.”
Memorial Day is Monday, May 27, the Day we honor those who gave their life for our country and those who have served our country. Be at the High School portico Monday morning when Ronnie Clifton and the Lions Club and other volunteers present a very meaningful program. It’s also the day that Summer 2019 officially kicks off.
Young people are out of school, hopefully the swimming pool opens sooner rather than later, and we’re in the mood to grill in our backyards and make homemade ice cream. So, if you’re getting into Summertime, let’s grill!
How about . . .
CALIFORNIA GRILLED CHICKEN
¾ C. balsamic vinegar
1 tsp. garlic powder
2 T. honey
2 T. extra-virgin olive oil
2 tsp. Italian seasoning
Freshly ground black pepper
4 boneless skinless chicken breasts
4 slices mozzarella
4 slices avocado
4 slices tomato
2 tsp. freshly sliced basil, for garnish
Balsamic glaze, for drizzling
Whisk together balsamic vinegar, garlic powder, honey, oil, & Italian seasoning; season with salt and pepper. Pour over chicken and marinate 20 minutes. When ready to grill, heat grill to medium –high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side. Top chicken with mozzarella, avocado and tomato and cover grill to melt. (2 minutes) Garnish with basil & drizzle with balsamic glaze.
BEST GRILLED STEAK (IN 6 STEPS)
Start with clean, oiled grill.
Grill should be at least 450 degrees. (High heat ensure good sear)
Season steak: Brush them lightly on both sides with olive oil; sprinkle with salt & pepper. (An excellent steak rub is Tom Perini’s Steak Rub: 2 tsp. corn starch or flour; 2 tsp. salt; 2 T. coarse ground pepper; ½ tsp. oregano, dried; ½ tsp. lemon pepper; 4 tsp. garlic powder; 4 tsp. onion powder; 1 tsp. paprika; and 1 tsp. beef stock base, granulated. Mix all ingredients together. Either sprinkle or rub into meat. Allow to sit in refrigerator at least 15 minutes before cooking. Place steaks on hot grill. Baste with butter or margarine while grilling (optional). Cook 10 to 15 minutes each side for medium rare.) Turn steak once. Use tongs for turning meat.
Cook until its done. Exact cooking time depends on the thickness of the steak. A meat thermometer is handy. (Rare: 125 to 130 degrees; Medium Rare 130 to 135 degrees; Medium 140 to 145 degrees and Well Done 160 & higher degrees.)
Place corn on grill with high heat and cook, turning often, until charred all over, about 10 minutes.
Butter, for serving, as well as salt.
There are six or seven different cuts of steak, and each cut requires a different temperatue. My favorite is the New York Strip, what’s yours? See the May issue of The Cattleman for some helpful hints on successful grilling.
PRALINES & CREAM ICE CREAM
2 ½ cups chopped pecans
2 T. butter
1 14-oz can sweetened condensed milk
1 13-oz. can evaporated milk
1 T. vanilla extract
1 pint whipping cream
2 cups sugar, divided
1 cup evaporated milk
2 cups milk
Saute pecans in butter, about 5 minutes. Set aside to cool. Beat eggs in large bowl until frothy. Add next 4 ingredients; mix well. Combine 1 cup sugar and 1 cup evaporated milk in saucepan. Cook over low heat until mixture bubbles. Remove from heat. Place remaining 1 cup sugar in small saucepan; cook over medium heat, stirring constantly, until sugar dissolves and forms smooth liquid. Stir in pecans. Stir pecan mixture into sugar and milk mixture; break apart pecan lumps. Stir into egg mixture. Pour in freezer of 1 gallon freezer. Add enough milk to fill can three-fourths full. Freeze. Let ice cream ripen at least 1 hour. HAVE A SAFE AND HAPPY MEMORIAL DAY HOLIDAY!