Everyone deserves at least some sort of recognition and, after wrapping up last month dressed as Tyler Florence, I entered November in a recognizing mood. This past week, I recognized the most important person in my world with a love letter. This week, it’s a veritable potpourri.
Shout out — To everyone who put others first and headed to the East Coast to help people recover from Sandy.
Shout-at — To the guy who sits a few rows behind me at the high school football games: I know you have a good seat on the 45-yard-line and I’m sure you watch a lot of games on TV, but the coach really does know more about this game than you. Also, while I’m sure you could catch every pass thrown your way, it’d be nice if you could remember that those players are 16 and 17-year-olds.
Shout at — Speaking of football games, to the guy who sits in front of me on Friday nights: Your elbow is in my leg space.
Shout out — To those of you who exercised your right to choose our leaders with your vote. Didn’t vote? Well, too bad. But, you are still allowed to complain. This is the U.S.A. after all.
Shout at — To the Bible-thumping woman who cites verse at the drop of a hat, but steals postage from the machine and time from the time clock: Shame on you. You’re a hypocrite.
Shout out/Shout at — To the producers of the guilt-eliciting Feed the Children commercial: I hope you fed those kids while you were filming their sad faces.
Shout out — To everyone who keeps the ‘g’ in guacamole silent. I’m hopeful that the new Taco Bell commercial helps others to realize the proper pronunciation.
Shout at — To the expressionless checker at my grocery store with the ’20 years of service’ name tag: I appreciate your speed, but next time you toss my bag of Taco-flavored Doritos around like a baseball, I’m going to insist that someone go get me a new bag. Also, when you drop my box of spaghetti into the bag from two feet above, I end up with child-sized pasta strands.
Sarcastic shout out — To the renters in the nearby apartment complex with brand new $40,000 cars: Way to go with the priorities!
Shout at — To the teacher and band director who use all-caps to emphasize certain points in emails to parents: STOP. I AM AN ADULT WHO COULD PROBABLY KICK YOUR ASS.
Shout at — To the frustrated guy who was stuck behind me in traffic earlier this week: Had you just backed off of my bumper a little, I might have considered speeding up.
Shout at — To you kid drivers who believe you are bulletproof: I believed the same thing, but I was wrong. So are you. Please, slow down. Call me selfish, but I don’t want you going before me.
A big shout out — To everyone who has donned a uniform of the U.S. Armed Services. You are selfless heroes. Your commitment and sacrifice are greatly appreciated.
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There are a handful of places to get Japanese food in my neck of the woods. Three of those restaurants are the type where you are seated around the grill with goodness-knows-who sitting next to you. Although the flare-ups and eggs cracked on a spatula are entertaining, I’m not really into paying $30 to eat weak chicken broth, salad with weird dressing and a big ass plate of fried rice with some quasi-though meat on the side. I’m not nearly as entertaining as the guy who makes a volcano out of onion rings, but my Japanese food is better, for sure.
Grilled Teriyaki Skirt Steak
2 lbs. – Skirt steak, membrane and excessive fat removed.
1/2 cup – can crushed pineapple
1/2 cup soy sauce
1/4 cup – onion, chopped finely
1 TB – brown sugar
Kosher salt and freshly ground black pepper
Cut trimmed skirt steak into four equally-sized pieces. Combine marinade ingredients; pour over skirt steak; cover and refrigerate for at least 4 hours, but preferably about 8 hours.
Preheat grill to high.
Remove steaks from marinade. Grill about 6-8 minutes for medium rare, flipping once during cooking.
Allow cooked skirt steaks to sit for about 10 minutes, then slice thinly against the grain. Season with Kosher salt and freshly ground pepper, as desired.
Serves 4-5 people.
Sauce alternative: It’s controversial (I don’t know why), but I like to boil the marinade while the meat is resting, and use it as a sauce. (None of us have ever been adversely affected, by the way.)