Look at what's cookin

My adventure's in feeding my family

Grilled Steak With Roasted Chilies and Pepper Jack Cheese July 28, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Mmmm steak, chilies and cheese. The original recipe calls for you to stuff a flank steak, I opted to use it as a topping for sirloin. It was tasty and simple to make. A nice change from a plain steak.

Ingredients:

  • 3 whole Poblano or Hatch chilies
  • 1 tablespoon ancho chili powder
  • 1/2 teaspoon ground cumin
  • 3 cloves garlic, minced (about 1 tablespoon)
  • Kosher salt and freshly ground black pepper
  • 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
  • 4 ounces thinly sliced pepper jack cheese

photo 1

Directions:

Place chilies directly over the flame of a gas burner or on a foil-lined rimmed baking sheet under a broiler preheated to high heat. Cook, turning occasionally, until charred and blackened over every surface. Wrap in aluminum foil and let rest for 10 minutes. Remove from foil and carefully peel chilies and discard skin. Open chilies flat and remove seeds and stems. Lay flattened chilies between two layers of paper towels and press gently to remove excess moisture. Set aside.

Combine chili powder, cumin, garlic, 2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl and mix with fingers to form a paste. Set aside.

Lay steak on a cutting board. Rub chili paste into exposed surface of steak. Grill one side till desired doneness. Flip, top with chilies and cheese. Allow meat to cook until full doneness and cheese has melted.

photo 2

 

Lemon Orzo Salad with Asparagus and Tomatoes July 26, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I am always looking for good sides to go with all the grilled meats we do in the summer. This recipe contains our favorite vegetable, asparagus. I served it warm, as the hubs doesn’t like cold pasta. The light flavor paired well with the grilled fish.

 

Ingredients:

  • 12 oz. orzo
  • 1 bunch fresh asparagus, cut into 1-inch pieces
  • 1 pint grape or cherry tomatoes, halved
  • 1 lemon, zested and juiced
  • 4 Tbs. extra virgin olive oil
  • 1 clove garlic, minced
  • 2 Tbs. fresh parsley, minced
  • Kosher salt
  • Fresh ground pepper
  • Grated Parmigiano Reggiano*

photo 3

 

Directions:

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano.

This can be served warm, room temperature or cold.

photo 4

 

Memphis-Style Moose Ribs July 24, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Why yes, I did say Moose ribs. We got a moose this year, it had meaty ribs so we are cooking moose ribs. Obviously the original recipe was meant for pork (or maybe beef) but the end result was a very tasty rib.

Ingredients:

For the Dry Rub:

  • 1/2 cup paprika
  • 1/3 cup dark brown sugar
  • 1/4 cup kosher salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon celery salt
  • 1 tablespoon chili powder
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons mustard powder
  • 1 teaspoon celery seed
  • 1/2 teaspoon cayenne pepper

For the Mop:

  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 1/4 cup dry rub

photo 1

 

Directions:

For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.

To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.

Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.

Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.

photo 2

 

Mustardy Coleslaw July 22, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a good coleslaw. The more vinegar the better. I decided to give this recipe a try. This is very delicious fresh but if it sits too long it becomes salty and bitter.

Ingredients:

For the Dressing:

  • 1/3 cup mayonnaise
  • 1/3 cup yellow mustard
  • 1/3 cup cider vinegar
  • 1/3 cup sugar
  • 2 tablespoons hot sauce, preferably Texas Pete
  • 1 teaspoon celery seeds

For the Slaw Mix:

  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
  • 1 large carrot, peeled and grated on the large holes of a box grater
  • 2/3 cup sugar
  • 1/3 cup kosher salt

photo 2

 

Directions:

For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.

For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.

Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

photo 5

 

Argentinian Brisket With Chimichurri July 20, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

We have this awesome Traeger grill at home that is perfect for smoking meats. The original recipe for this calls for it to be cooked in a dutch oven but why not smoke it? The smokey meat paired with the super fresh chimichurri is delicious.

Ingredients:

Brisket

  • 2 tablespoons paprika
  • 2 tablespoons ground cumin (omit for Passover)
  • 1 tablespoon kosher salt
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 (3 1/2 pound) brisket
  • 3 tablespoons canola oil (use olive oil for Passover)
  • 1 cup beef broth, such as Manischewitz All Natural Beef Broth
  • 2 tablespoons red wine vinegar

Chimichurri

  • 1 1/2 cups chopped fresh parsley leaves
  • 1 tablespoon dried oregano
  • 3 garlic cloves, smashed
  • Grated zest and juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 cup extra virgin olive oil

photo 1

photo 3

 

Directions:

Preheat grill to 375°F.

For the brisket: In a small bowl, combine the paprika, cumin, salt, oregano, garlic powder, and cayenne; mix well. Rub the mixture all over the meat. Place meat on the smoker. Add the broth and vinegar to a disposable pan and place in smoker. Roast until tender.

Transfer the brisket to a cutting board and let rest at least 15 minutes before slicing.

For the chimichurri sauce: Combine the parsley, oregano, garlic, lemon zest and juice, vinegar, salt, black pepper, and red pepper flakes, if using, in a food processor. Pulse to coarsely chop, stopping to scrape down the sides. With the processor running, slowly add the olive oil in a stream until you have a fairly smooth but still slightly chunky sauce.

photo 4

Slice the brisket 1/4-inch-thick against the grain, transfer it to a serving plate, and drizzle the chimichurri sauce on the meat.

photo 5

 

Grilled Jalapeño Potato Salad June 14, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

When firing up the grill, I like to try and do all my cooking on it. The hubs is not a fan of cold potato salads so when I saw this I thought it would work well. It was pretty simple to make, the hardest part was making sure the potatoes are done before they burn. They turned out to be tasty and a great side to grilled meat.

Ingredients:

  • 1/4 cup cider vinegar
  • 2 tablespoon sour cream
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon cumin
  • 2 pounds new potatoes, washed and cut in half
  • 3 tablespoons olive oil
  • 2 medium jalapenos
  • 2 green onions, thinly sliced
  • 2 tablespoon finely chopped cilantro

photo 1 (1)

Directions:

To make the dressing: In a medium bowl, whisk together vinegar, sour cream, 1 teaspoon salt, 1 teaspoon pepper, and cumin. Set aside.

Place potatoes in a large bowl. Add olive oil and toss to thoroughly coat potatoes. Season with salt and pepper to taste.

Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set half the burners on a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place jalapenos on hot side of grill and cook until lightly charred on all sides, 5 to 10 minutes. Transfer to cutting board, let cool, then deseed and finely chop jalapenos.

Grill potatoes, cut side down, over hot side of the grill until lightly browned, about 5 minutes. Move to cool side of grill, cover, and continue to cook until a paring knife can slide into potatoes with no resistance, 10 to 15 minutes more.

Transfer potatoes to a large bowl. Add dressing and toss to thoroughly coat. Add jalapeños, green onions, and cilantro and toss again to evenly distribute.

photo 2 (3)

 

Beer-Marinated Chicken Tacos June 12, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Mmm tacos. Yum. Wait I feel like I started a post with that a couple days ago… After the messy tacos I was looking for a simple recipe and came across this. The flavor was mild but the meat was very juicy and the avocado added a nice texture.

Ingredients:

  • 1 cup dark Mexican beer, such as Negra Modelo
  • 2 tablespoons dark sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 6 boneless, skinless chicken thighs
  • 2 cups of your favorite guacamole
  • 8-12 Taco size corn tortillas

photo 1 (1)

 

Directions:

Mix all of the ingredients for the marinade together in a small bowl. Place the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refridgerator to marinate for 2 hours to overnight.

Remove chicken from the refrigerator while lighting the fire. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly over the charcoal grate. Grill chicken until fully cooked and browned on both sides, about 4-5 minutes per side. Remove from the grill and allow to rest for 5 minutes. Cut chicken into thin strips.

While the chicken is resting, warm tortillas on the grill until pliable, about 30 seconds to 1 minute per side. To assemble, spread a heaping spoonful of guacamole along the middle of each tortilla. Pile with chicken slices and serve.

photo 2 (2)

 

 
Follow

Get every new post delivered to your Inbox.