•We strongly recommend investing in a pair of kitchen tongs. The use of a meat fork is discouraged, any piercing of the meat will cause the precious juices from inside the meat to leak out and dry your steaks.•Make sure your grill is brushed clean before use.
Everything at Cleopatra Mediterranean Grill is fresh and prepared on the grill (with the exception of french fries), Tobia says, and a brick-oven rests in the corner of the eatery for customers to watch as the homemade pita bread bakes.
Spread an 8-inch precooked pizza crust with 4 ounces cream cheese. Layer with 4 thin slices each of tomato, green bell pepper, pastrami, salami; 2 thin slices red onion; and 4 slices provolone cheese. Top with another crust. Wrap in foil; set on a baking sheet. Bake 25 minutes at 350 degrees. Cut into wedges. Makes 4 to 6 servings.
4.Place steaks on the hot side of the grill. Allow to sear for one minute and then rotate ninety degrees and sear for one additional minute. Flip the steak, sear for one minute on the opposite side, rotate ninety degrees and sear for one additional minute. This will create the lovely lattice pattern known as a “cross-hatch” on your steaks.
“(Parents) walk this very fine line of nutritious, economical and readily available ingredients,” Hanna says. “That’s what every parent struggles with. … What I tried to do was track those three together. I didn’t try to put a new twist, or add funky new ingredients from Africa that will save the world, I didn’t add vegetables just to add color. I just made good old food we’re used to in a very easy way.”
They figured many families, not just soccer moms, could benefit from the book. But her friend was diagnosed with breast cancer (she has since recovered), and Hanna wrote the book and self-published it, selling more than 5,000 copies. That got the attention of publishers, and Storey decided to put out an updated version.