• Uncle Gary’s Slow-Cooked Sausage

    October 2, 2020 /
    Servings: 20 people
    Calories: 212kcal

    Ingredients

    • 2 lbs smoked beef sausage links with skins (about 10 links)
    • freshly ground black pepper
    • 20 Tbsp Grub-Rub seasoning (2 Tbsp per link)
    • 20 Tbsp Masterpiece barbecue sauce (2 Tbsp per link)

    Instructions

    • Coat the sausage links in black pepper and the Grub-Rub seasoning.
    • Heat a grill to 350°F. Cook the sausage on the grill for about 15 minutes, turning often so that it does not burn.
    • Preheat the oven to 200°F. Remove the sausage from the grill and place on a large sheet of heavy duty aluminum foil. Spread the barbecue sauce over the links, and wrap them up in the foil. The number of links wrapped in each sheet of foil will vary depending on the size, so use your best judgement on how many to put.
    • Place the foil packets on a large baking sheet and bake for about 3 hours.
    • Remove the sausage links from the foil and slice into 1-inch thick pieces. Serve immediately.

    Nutrition

    Calories: 212kcal | Carbohydrates: 18g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 568mg | Potassium: 227mg | Fiber: 2g | Sugar: 6g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 6mg

  • Slow-Roasted Whole Filet of Beef

    September 26, 2020 /
    Servings: 8 people
    Calories: 673kcal

    Ingredients

    • 1 whole filet of beef tenderloin
    • 3 Tbsp extra virgin olive oil
    • 4 tsp salt
    • 2 tsp coarsely ground black pepper
    • 10 branches fresh tarragon

    Instructions

    • Preheat the oven to exactly 275°F.
    • Place the filet on a sheet pan and pat it dry with paper towels or a clean dish towel. Brush the filet all over with the oil, reserving about half a Tbsp. Sprinkle it all over with the salt and pepper. Place the tarragon branches around and on the beef, and brush the tarragon with the remaining oil.
    • Roast the filet for about 1 1/4 to 1 1/2 hours, until the temperature registers 135°F in the center for medium-rare. Remove from the oven, and cover the filet with aluminum foil and allow to rest for 20 minutes.
    • Slice thickly and serve warm with your choice of sauce.

    Nutrition

    Calories: 673kcal | Carbohydrates: 1g | Protein: 42g | Fat: 55g | Saturated Fat: 21g | Cholesterol: 159mg | Sodium: 1275mg | Potassium: 734mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 6mg

  • Easy Beef Tenderloin

    September 25, 2020 /
    Servings: 8 people
    Calories: 649kcal

    Ingredients

    • 1 whole beef tenderloin
    • 2 Tbsp unsalted butter room temperature
    • 1 Tbsp coarse salt
    • 1 Tbsp coarse freshly ground black pepper

    Instructions

    • Preheat the oven to 500°F.
    • Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper.
    • Roast in the oven for exactly 25 minutes for medium-rare and about 30 minutes for medium. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for about 10-20 minutes.
    • Slice the filet thickly and serve with your choice of sauce.

    Nutrition

    Calories: 649kcal | Carbohydrates: 1g | Protein: 41g | Fat: 52g | Saturated Fat: 22g | Cholesterol: 166mg | Sodium: 984mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Calcium: 19mg | Iron: 5mg

  • The Perfect Grilled Texas Steak

    September 25, 2020 /
    Servings: 6 people
    Calories: 568kcal

    Ingredients

    Cacao, Coffee, Cumin Rub

    • 2 tsp cumin seeds toasted and ground
    • 1 tsp chili powder
    • 1 tsp dark roast coffee
    • 1 tsp dried Mexican oregano
    • 1 tsp unsweetened cacao powder
    • 3 Tbsp coarse salt
    • 2 Tbsp freshly ground black pepper

    Steak

    • 6 filet mignon steak 6 oz each, trimmed and tied
    • peanut oil
    • 6 Tbsp cacao, coffee, cumin rub
    • 12 Tbsp brown sugar
    • 6 tsp lemon juice divided

    Instructions

    Cacao, Coffee, Cumin Rub

    • Toast the cumin seeds in a dry skillet over medium heat until you just begin to smell them. Grind the cumin seeds with a small coffee grinder or a mortar and pestle. You can use store-bought ground cumin for an easier option, but toasting them and grinding them yourself really brings out the flavor.
    • Put all the ingredients in a small bowl and mix thoroughly. Store in spice jars in the refrigerator or panty until ready to use.

    Steak

    • Rub the peanut oil over each filet and set them on a large plate. Sprinkle the cacao, coffee, cumin rub over each fillet from up high to get the best coverage. Pat the rub into the oil on each filet so that it sticks. Repeat on the other side, and then again on both sides until the rub is used up.
    • Rub a Tbsp of brown sugar onto each side of each filet.
    • Place the steaks on a very hot grill. Shut the lid and cook for 3 1/2 minutes. Do NOT mess with them during this time. After the time is up, turn the steaks and let cook for another 3 1/2 minutes with the lid shut. Again, do NOT mess with them!
    • Before serving, place the steaks under a broiler or on the top rack of the grill at a high temperature for about 3 minutes with the lid shut. The steaks should be about medium.
    • Serve each steak with a light squeeze of lemon.

    Nutrition

    Calories: 568kcal | Carbohydrates: 26g | Protein: 31g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 3587mg | Potassium: 597mg | Fiber: 1g | Sugar: 23g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 5mg

  • Slow-Roasted and Grilled Pork Ribs with Spicy Korean Barbecue Sauce

    September 24, 2020 /
    Servings: 10 people
    Calories: 1228kcal

    Equipment

    • Aluminum foil

    Ingredients

    • 1 cup gochujang sauce
    • 1/2 cup hoisin sauce
    • 1/2 cup natural unsweetened ketchup
    • 1/2 cup honey
    • 1/2 cup tamari soy sauce
    • 1/2 cup sake
    • 2 Tbsp unseasoned rice vinegar
    • 2 Tbsp fresh ginger minced
    • 1 Tbsp garlic minced
    • 2 Tbsp ground white pepper
    • 3 racks pork spareribs (about 8 lbs), membranes removed
    • coarse salt

    Instructions

    • Preheat oven to 325°F.
    • In a medium bowl, whisk together all of the ingredients except the ribs and salt.
    • Layer 2 long sheets of heavy duty aluminum foil on a work surface, and set 1 rack of the ribs in the center, meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil. Repeat with the remaining two racks of lamb.
    • Transfer the foil packets to 3 large rimmed baking sheets and bake until the ribs are very tender, about 2 hours.
    • Unwrap the racks and transfer them to a work surface. Be careful as this can be very messy with all the sauce in the foil. Cut the racks into 3- or 4-rib sections.
    • Light a grill. Season the ribs with a little salt and grill over hight heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes each.
    • Cut into individual ribs if desired, and transfer to a platter to serve. Serve along with any remaining sauce on the side.

    Nutrition

    Calories: 1228kcal | Carbohydrates: 31g | Protein: 63g | Fat: 92g | Saturated Fat: 29g | Cholesterol: 312mg | Sodium: 1343mg | Potassium: 1100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 4mg

  • Slow Braised Short Ribs with Cipollini Onions

    September 24, 2020 /
    Servings: 6 people
    Calories: 419kcal

    Ingredients

    • 3 lbs high quality short ribs 3 or 6 inch pieces
    • 2 whole eggs
    • 1/4 cup whole milk
    • 1 1/2 Tbsp freshly coarse ground black pepper
    • 1 Tbsp ground black pepper
    • 1 1/2 tsp coarse salt
    • 2 Tbsp sunflower or safflower oil
    • 1 large carrot finely chopped
    • 1 medium white onion diced
    • 6 large cipollini onions peeled, whole
    • 1 large celery rib finely chopped
    • 1 cup red wine
    • 1 cup water

    Instructions

    • Pat dry the short ribs on all sides using a paper towel. Whisk together the eggs and the milk in a small bowl. In a separate bowl, combine both black peppers and salt. Pass the ribs through the egg wash and then the black pepper mix. Set aside.
    • Preheat the oven to 375°F. Preheat the sunflower oil in a deep heavy roasting pot with a lid, such as a dutch oven, over medium heat for 2 minutes. Sear each short rib in the hot oil until evenly browned on each side. Work in batches so as not to overcrowd the pot if necessary. Place the short ribs on a plate, cover, and set aside.
    • In the same pot, add the carrots, both types of onions, and celery, and cook for 3 minutes, stirring occasionally to prevent sticking. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Add the water and stir. Return the short ribs to the pot, making sure the liquid covers the short ribs at least 3/4 of the way up.
    • Cover the pot with the lid and place in the oven. Braise until very tender, about 3 to 3 1/2 hours. Check the liquid level every hour or so to make sure it remains about 3/4 of the way full. Add a little water as needed.
    • When the ribs are close to being finished, prepare the polenta/grits or mashed potatoes.
    • Remove the ribs from the oven. The meat should be so tender that it easily falls off the bone. Serve immediately.

    Nutrition

    Calories: 419kcal | Carbohydrates: 9g | Protein: 35g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 728mg | Potassium: 812mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1794IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 4mg

  • Lamb Chops Provençal

    September 24, 2020 /
    Servings: 6 people
    Calories: 878kcal

    Ingredients

    Tomatoes and Potatoes

    • 2 Tbsp extra virgin olive oil divided
    • 2 cups sweet onions thinly sliced
    • 5 medium vine-ripened tomatoes cut into 1/4 inch slices, seeds mostly removed
    • Coarse sea salt
    • 1/4 tsp freshly ground black pepper
    • 1/2 tsp fresh rosemary chopped
    • 1/2 tsp fresh thyme chopped
    • 1/2 cup freshly grated parmesan cheese
    • 1 1/2 lbs Yukon gold potatoes cut into 1/8 inch thick slices, unpeeled

    Lamb Chops

    • 1 1/2 Tbsp coarse sea salt
    • 2 Tbsp fresh rosemary minced
    • 1 Tbsp fresh thyme minced
    • 3 cloves garlic minced
    • 1/2 cup Dijon mustard
    • 1 Tbsp balsamic vinegar
    • 2 racks lamb cut into individual chops and trimmed
    • 1 Tbsp sunflower or safflower oil

    Instructions

    • Preheat the oven to 450°F. Lightly grease a 9 x 13 inch baking dish.

    Tomatoes and Potatoes

    • Heat 2 Tbsp of the olive oil in a large skillet over medium-low heat. Add the onions and cook until translucent, stirring occasionally, about 5 minutes. Remove from heat, and add the tomatoes and 1/4 tsp salt. Stir to combine, being careful not to break up the tomatoes.
    • In a small bowl, combine 1/4 tsp salt, 1/8 tsp black pepper, the herbs, and the cheese. Spread half the tomato and onion mixture in the bottom of the reserved baking dish. Top with half the potato slices. Sprinkle half the herb mixture over the potatoes. Repeat thee layers, ending with the herb mixture. Cover the dish with foil and bake for 30 minutes.

    Lamb Chops

    • Meanwhile, in the bowl of a food processor fitted with a steel blade, mix the salt, the herbs, and the garlic until they are very finely minced. Add the mustard and balsamic vinegar and process for 1 minute.
    • Coat the chops in the marinade and let stand for 30 minutes to an hour at room temperature.
    • Heat the Tbsp of sunflower oil in a skillet over medium-high heat. Add the chops and brown evenly all over, about 3 minutes per side.
    • Remove the chops from the skillet and add them to dish that was in the oven, placing them on top of the potatoes and discarding the foil. Continue cooking until the potatoes are fork tender, the cheese is lightly browned, and the chops are cooked medium to medium-rare, about 10-12 minutes. Serve immediately.

    Nutrition

    Calories: 878kcal | Carbohydrates: 31g | Protein: 45g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 171mg | Sodium: 2264mg | Potassium: 1337mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1009IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 5mg

  • Black Bean Chili

    September 5, 2020 /
    Servings: 6 people
    Calories: 434kcal

    Ingredients

    • 2 Tbsp sunflower oil
    • 2 lbs lean ground beef or bison
    • 1 yellow onion
    • 4 cloves garlic minced
    • 1 jalapeño finely chopped
    • 1 ancho or fresno pepper finely chopped
    • 1 serrano pepper finely chopped
    • 1 tsp cumin
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1/8 tsp cayenne pepper
    • 1 Tbsp chili powder
    • 3/4 cup dry red wine
    • 3/4 cup beef stock
    • 1 Tbsp Worcestershire sauce
    • 1 Tbsp brown sugar
    • 8 oz canned tomato sauce
    • 15 oz canned fire-roasted tomatoes
    • 15 oz canned black beans
    • 1 large firm tomato diced
    • 1 orange bell pepper diced
    • 2 Tbsp harissa (the red pepper paste, not the spice)
    • freshly ground salt and pepper to taste
    • 8 scallions sliced
    • cilantro coarsely chopped
    • sharp white cheddar freshly grated

    Instructions

    • Pre-chop all the vegetables. Heat the oil ini a large pot or dutch oven over medium-high heat and the meat, breaking it up into bite size pieces with the edge of the spoon or spatula. Cook until browned all over. Remove the meat and place in a bowl; set aside.
    • Sauté the onion and the garlic in the pan juices until translucent. Add the jalapeño, ancho, and serrano peppers, and cook until fragrant. Add the cumin, coriander, paprika, cayenne, and chili powder. Mix the spices into the vegetable mix well.
    • Return the meat to the pot, and mix into the peppers, coating with the spices. Add the red wine and beef stock. Mix in the Worcestershire sauce and brown sugar until fully dissolved.
    • Add the tomato sauce, fire-roasted tomatoes, and black beans. Stir in the fresh chopped tomato and orange bell pepper.
    • Let the chili cook over a med-low simmer for at least 30 minutes and up to 2 hours – the longer the better. After 30 minutes, stir in the harissa and season to taste with freshly ground salt and pepper.
    • Serve the chili hot in large soup bowls, topped with thinly sliced scallions, freshly chopped cilantro, and freshly grated sharp white cheddar.

    Nutrition

    Calories: 434kcal | Carbohydrates: 33g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 801mg | Potassium: 1275mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3425IU | Vitamin C: 46mg | Calcium: 104mg | Iron: 7mg

  • Asian Spiced Short Ribs with Serrano Chimichurri and Noodles

    August 8, 2020 /
    Servings: 4 People
    Calories: 890kcal

    Ingredients

    Short Ribs

    • 1 Tbsp Chinese five-spice powder
    • 1 1/2 tsp salt
    • 3 1/2 lbs beef short-ribs 3- or 6-inch pieces
    • 1 Tbsp sunflower oil
    • 3 cloves garlic crushed
    • One 1 1/2 inch piece fresh ginger peeled and thinly sliced
    • 1 serrano chile seeded and julienned
    • 4 1/2 cups beef stock
    • 2 cups dry sherry
    • 2 Tbsp Tamari soy sauce
    • 2 Tbsp honey
    • 1 Tbsp Asian fish sauce
    • 1 lb wide rice noodles

    Serrano Chimichurri

    • 1/2 cup cilantro minced
    • 1/2 cup parsley minced
    • 1/4 cup red onion minced
    • 2 cloves garlic minced
    • 1/3 cup olive oil
    • 2 tsp lemon zest
    • 1/3 cup fresh lemon juice
    • 2 serrano chiles seeded and minced
    • 1 tsp Dijon mustard
    • freshly ground salt and black pepper to taste

    Instructions

    Short Ribs

    • In a small bowl, mix together the five-spice powder and salt. Place the ribs in a large baking dish and season generously on all sides with the spice mix. Cover and refrigerate for about 4 hours.
    • Preheat the oven to 375° F. In a large enameled Dutch oven, heat the sunflower oil over medium high heat. Brown the ribs evenly all over, working in batches if needed, about 6-10 minutes. Return the short ribs to the baking dish once browned and set aside.
    • Add the garlic, ginger, and serrano chile to the Dutch oven. Cook over medium heat, stirring regularly, until fragrant and lightly browned, about 3 minutes. Add a little bit of the the sherry, using it to deglace the pan and scrape up any browned bits. Add the beef stock, the rest of the sherry, the soy sauce, honey, and fish sauce, and bring to a boil. Return the short ribs and their juices to the pan, bone side up, and turn off the heat.
    • Cover with the lid and cook in the oven until the ribs are fall apart tender, about 2 1/2 hours.
    • About 15 minutes before the ribs are done, cook the rice noodles according to the package instructions.

    Serrano Chimichurri

    • In a medium sized bowl, mix together the cilantro, parsley, red onion and garlic. Pour in the olive oil, lemon zest, and lemon juice and whisk with a fork to combine. Mix in the serrano chiles and Dijon mustard, and season to taste with salt and pepper.
    • To serve, place some noodles in a wide bowl and top with a short rib, bone side up. Spoon in a generous amount of the broth from the pan over the noodles. Spoon about 1/4 cup of the chimichurri on or around the short rib.

    Nutrition

    Calories: 890kcal | Carbohydrates: 21g | Protein: 63g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 171mg | Sodium: 2480mg | Potassium: 1782mg | Fiber: 1g | Sugar: 13g | Vitamin A: 809IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 9mg

  • Turkish Coffee Rubbed Lamb Chops

    June 29, 2020 /
    Servings: 4 people
    Calories: 598kcal

    Ingredients

    • 1/4 cup Turkish coffee
    • 1 Tbsp Turkish coffee
    • 1 Tbsp smoked paprika
    • 1 Tbsp brown sugar
    • 1/2 Tbsp salt
    • 1/2 Tbsp black pepper freshly ground
    • 1/2 Tbsp coriander ground
    • 1 Tbsp fresh garlic minced
    • 1 tsp cumin ground
    • 1/2 tsp cayenne pepper
    • 1/2 tsp ground ginger
    • sunflower oil
    • 12 meaty lamb chops

    Instructions

    • Combine all the spices in a bowl and set aside.
    • Pat the lamb chops dry and drizzle with a little olive oil. Sprinkle a generous amount of spice rub (about a tsp) on each chop and rub it in. Flip the chops and repeat on the other side. Refrigerate the chops for 30 minutes to an hour to marinate. Then remove from the fridge and let sit on the counter to bring to room temperature (up to 30 minutes).
    • Add 1/4 cup of sunflower or safflower oil to a large cast iron skillet or grill pan (preferably large enough to fit all the chops at once). Heat the oil over medium-high heat. When the oil is shimmering, place the chops in the pan and listen for the sear. If you don't hear them sear, the oil is not hot enough and they won't crisp up as well. Cook the lamb chops for about 7 minutes on either side for medium doneness, occasionally basting or spooning the hot oil over the meat. Make sure to not overcook.
    • Remove from the heat and serve immediately. Serve with tabouleh, couscous, or a light herb pilaf.

    Nutrition

    Calories: 598kcal | Carbohydrates: 6g | Protein: 68g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 224mg | Sodium: 1120mg | Potassium: 957mg | Fiber: 1g | Sugar: 3g | Vitamin A: 956IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 6mg