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Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

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Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Grilled Steaks & Torch Bananas Recipe

	Category	BBQ Recipes
	Views	88
	Ratings	0

Ingredients And Procedures

4 Rib Eye or Sirloin Steaks

----------------------------------MARINADE---------------------------------- 1/2 c Soy Sauce

1/2 c Pineapple Juice

1 tb Dried Ginger, Shredded

4 tb Sherry

1 tb Butter, Melted

1 ts Dry Mustard

1 Clove Garlic, Pressed

1/2 ts Curry Powder

-------------------------------TORCH BANANAS------------------------------- 2 lg Ripe, Firm Bananas

1 tb Lemon Juice

1 tb Pineapple Juice

2 tb Butter, Melted

1 tb Honey

3 tb Coconut, Shredded

-------------------------------FLAMING SAUCE------------------------------- 3 tb Brandy

Preheat the barbecue - it is ready when all the coals have an even coating of thick, gray ash. Score the fat edges of the steaks every 2". Place the steaks in a shallow dish. Combine the marinade ingredients. Pour the marinade over the steaks. Turn the steaks. Cover. Marinate refrigerated for at least 3 hours, turning once. Peel the bananas. Cut each banana in half lengthwise. Brush with lemon juice. Make "cups" out of foil to hold the bananas, two banana halves to each "cup". Mix the pineapple juice, butter and honey. Brush the bananas with this mixture. Sprinkle with shredded coconut. Bring the top of the foil over to fully enclose the bananas. Joel Ehrlich on rec.food.cooking

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<h1>Grilled Steaks & Torch Bananas</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Rib Eye or Sirloin Steaks <P>----------------------------------MARINADE---------------------------------- 1/2 c Soy Sauce <P>1/2 c Pineapple Juice <P>1 tb Dried Ginger, Shredded <P>4 tb Sherry <P>1 tb Butter, Melted <P>1 ts Dry Mustard <P>1 Clove Garlic, Pressed <P>1/2 ts Curry Powder <P>-------------------------------TORCH BANANAS------------------------------- 2 lg Ripe, Firm Bananas <P>1 tb Lemon Juice <P>1 tb Pineapple Juice <P>2 tb Butter, Melted <P>1 tb Honey <P>3 tb Coconut, Shredded <P>-------------------------------FLAMING SAUCE------------------------------- 3 tb Brandy <P>Preheat the barbecue - it is ready when all the coals have an even coating of thick, gray ash. Score the fat edges of the steaks every 2". Place the steaks in a shallow dish. Combine the marinade ingredients. Pour the marinade over the steaks. Turn the steaks. Cover. Marinate refrigerated for at least 3 hours, turning once. Peel the bananas. Cut each banana in half lengthwise. Brush with lemon juice. Make "cups" out of foil to hold the bananas, two banana halves to each "cup". Mix the pineapple juice, butter and honey. Brush the bananas with this mixture. Sprinkle with shredded coconut. Bring the top of the foil over to fully enclose the bananas. Joel Ehrlich on rec.food.cooking <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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