Grilled flank Steak with Lime and Chile

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Grilled flank Steak with Lime and Chile
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Score the flank steak on both sides lightly. Place in plastic zipper bag
  2. mix lime zest and juice, green onions, garlic, cilantro, olive oil, coriander, cumin, chile powder, hot pepper sauce, salt, and pepper. put into bag and mix well coaring flank steak.
  3. Marinate in refrigeration overnight for 12 hours minimum.
  4. preheat grill. to medium high. put steat on grill. grill for 4-5 min a side for med. rare, 5-7 min per side for medium. 8-10 min a side for well done.
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Barbecue Ribs

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Barbecue Ribs
Course Dinner
Cuisine American
Servings
Ingredients
Course Dinner
Cuisine American
Servings
Ingredients
Instructions
  1. Combine all ingredients, mix well. Season ribs all over
  2. place bone side down in smoker heated to 240. Turn and baste with apple juice every hr for 4-5 hrs. Done when 2 side by side bones putt apart easily.
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Fried Chicken, Grandma’s Best

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Fried Chicken Grandma's Best
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. combine first 6 ingredients and sprinkle over chicken, making sure to cover all sides. Put chicken into refrigerator for 1 hour.
  2. Whisk buttermilk and hot sauce together, adding more heat if desired. Pour this mixture over the chicken and refrigerate overnight. Minimum 3 hours.
  3. Fill large pot with oil. Heat oil to 375. Combine flour, salt, pepper, and dill, and put into large paper grocery bag
  4. Remove chicken from fridge, and drain. Dredge the chicken in the flour, and shake off any excess flour.
  5. Gently place chicken into oil. as the temp of oil drops, try to keep it at 350. Turn chicken every 2 minutes, browning evenly. after 8 min. take one piece out and stick it with a fork all the way to the bone. If juice is clear it should be done.If juice is red put back-in and cook for 2 minutes more.
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Standing Rib Roast with Wasabi-Dijon Coating

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Standing Rib Roast with Wasabi-Dijon Coating
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Instructions
  1. Assemble Ingridents
  2. Preheat oven to 450
  3. Mix in small bowl mustard, garlic, thyme, pepper, wasabi sauce, and 2 tsp kosher salt
  4. Place meat bone side down in roasting pan and season lightly with salt and pepper. Roast meat in lower 1/3 of over for 20 minutes.
  5. Remove meat from oven, reduce heat to 350. Bursh meat with mustard mixture, coating the top and sides of meat.
  6. Roast for 1 1/2 hrs more rotating every 20 minutes. Meat will be done when thermometer reads 120 for med rare, 135 for med.
  7. Transfer meat to carving board and let rest for 20-30 minutes under foil before carving
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Southwest Lemoncello® Lobster Roll

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Southwest Lemoncello® Lobster Roll
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Instructions
  1. Assemble ingridents
  2. Split lobster tails and de-vein
  3. Place lobster into ziplock and add Lemoncello® sauce. put int refrigerator.
  4. Add mayonnaise, buttermilk, cilantro, lime zest, and juice to bowl. Season with salt and pepper, and mix well.
  5. Combine 4 Tbsp butter, and garlic in sauce pan cook until garlic becomes soft ~ 5-6 min. Set aside
  6. In small saucepan mix 4 Tbsp butter, Lemoncello®, shallot and capers. Cook over medium heat until shallots become translucent. Deglaze pan with white wine, and lime juice/zest mix, cook until mixture has reduced. Transfer to bowl and reserve on side.
  7. Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over and baste with more of he butter. done when lobster turns opaque
  8. Brush buns with garlic butter and grill till golden, 30 seconds
  9. Assemble lobster roll. Put avocado on bun. put lobster tail on, top with sliced tomato, and cabbage mixture. Serve and enjoy
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Oven Baked Parsley New Potatoes

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Oven Baked Parsley New Potatoes
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 3 minutes
Servings
people
Ingredients
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 3 minutes
Servings
people
Ingredients
Instructions
  1. gather ingridents
  2. preheat oven to 375 F. Melt butter in large baking dish in oven
  3. toss potatoes and onions in butter to coat. bake in preheated oven until potatoes are tender and slightly crispy around edges.
  4. sprinkle parsley over potatoes and season with salt and pepper. toss and serve
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Beef Wellington

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Beef Wellington
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Assemble ingrédients, preheat oven to 425 degrees F
  2. chop mushrooms, garlic and shallots fine.
  3. Add butter and oil to pan
  4. add thyme to mushroom mixture and add to pan with oil, stir in 1 Tbsp Nocino®Blonde sauce
  5. cook over medium heat and reduce liquid till almost dry.
  6. remove pastry from package, flour board, place one sheet flat, put tenderloin on sheet, season with salt and pepper, put mushroom mixture onto steak
  7. fold to cover the steak snugly, and crimp edges, brush with egg wash to ensure even browning
  8. bake uncovered in preheated oven for 25 minutes, for rare. they will continue cooking after removal from oven, cover with foil if pastry edges are going to burn
  9. let rest 5 minutes and enjoy with Wasabi Pepper Sauce
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Poached Oysters with Pickled Cucumbers and Caviar

Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar

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Poached Oysters with Pickled Cucumbers and Caviar
Course Lunch, Side Dish
Cuisine American
Prep Time 15 mintes
Cook Time 30 minutes
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American
Prep Time 15 mintes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. peel and seed cucumber
  2. julienne cucumber
  3. toss cucumber in bowl with 1/2 tsp salt. let stand for 10 minutes
  4. rinse cucumber well and strain all water off
  5. add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt. stir well and refrigerate for 20 minutes
  6. white cucumber is pickling, combine 1/3 cup vinegar with 1/3 cup wine and shallot
  7. boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
  8. add cream, and Lemoncello® simmer over low heat for 5 minutes.
  9. remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
  10. simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
  11. transfer to bowl to finish batch
  12. put into individual ramekins, spoon some beurre blanc on each and top with pickled cucumber and caviar
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Turkey Hash

Another great way to use that extra turkey from the holidays.

 

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Turkey Hash
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. In large pot. put 2 Tbsp olive oil, and onions. Cook over medium heat until translucent. about 4 minutes
  2. Add garlic, flour, and 2 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, cook stirring frequently over medium low heat until a light brown roux is formed. about 4 minutes.
  3. Add turkey, carrots, potatoes, thyme and turkey stock. Mix well and bring to gentle boil. Reduce heat to simmer and cook for 45 minutes.
  4. Taste and add more seasoning if necessary. Thicken with 1 Tbsp flour mixed into1/2 cup of liquid from soup ad pour back into soup while stirring.
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Turkey Pozole

A perfect way to use the leftover turkey from the holidays.

No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.

Print Recipe
Turkey Pozole
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Toast seeded nacho chilies in dry pan till darkened, about 4 min.
  2. Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
  3. pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
  4. Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent. About 6 minutes.
  5. Add chili paste, it should be about 3 Tbsp, Cook mixture until it thickens, about 4 minutes.
  6. Add the 2 cans of hominy, turkey stock, and cooked turkey. season with salt and pepper. Simmer for 10-15 minutes
  7. Serve with tortilla chips, sliced avocado, cilantro sprigs, lime wedges
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