Tag: meat

Smoky Hot Honey BBQ Sauce

Ingredients:

1 Tbl Vegetable Oil
1/2 C Finely Minced Onion
1- 8 Oz Can Tomato Sauce
1/2 C Honey
2 Tbl Cider Vinegar
1 Clove Finely Minced Garlic
1 Tbl Worcestershire Sauce
1/4 Tsp Ground Cayenne
1/4 Tsp Black Pepper
1/2 Chopped Smoked Ghost Pepper (Minced Very Fine – Use Gloves to Mince)

Directions:

1. Heat oil in medium skillet. Add onion and garlic and sute on medium-high heat until onion is transparent.
2. Add remaining ingredients and simmer for 5 minutes
3. Remove from heat

Makes 1 Cup

Jamaican Jerk Chicken Recipe

Jamaican Jerk Chicken Recipe

Chop up a chicken or buy one already cut up.  Break the thigh bone joint.

If you are using breast meat only – use 2-4 breasts

For the jerk marinade:

• 1 onion – peeled and chopped
• 1 garlic clove – peeled and crushed
• 3 spring onions – finely chopped
• small square of red chilli – finely chopped
• 1 teaspoon coriander – chopped
• 1 Tsp Marjoram
• 1/2 level teaspoon allspice
• Juice of 1 lime
• 1 tablespoon vegetable oil
• Ground black pepper
• 1 teaspoon Worcestershire sauce

Directions:

1. Mix the jerk marinade ingredients together.
2. Rub the marinade into each piece of chicken.
3. Cover and chill for at least 2 hours or overnight in the refrigerator.
4. Heat grill (hot)
5. Place chicken on grill and cook for 30 – 40 minutes until the chicken is cooked and the juices run clear.
3. Serve hot or cold with salad or rice.

NOTE: Make sure the chicken is cooked by inserting a skewer and checking the juice is clear and not pink or red.

Carne Asada Recipe

Carne Asada Recipe

INGREDIENTS:

– 2-3 lb. skirt steak (or substitute sirloin tip or Tri-tip which also hold marinade well)
– Approximately 1 qt. medium hot salsa (heat is critical to properly flavor this dish, and it will dissipate when you grill the meat)
– 4 tbsps. ½ cup lemon, lime, or orange juice
– 1 tbsp. Kosher salt
– 1 tbsp. ground black pepper
– Rub Recipe Below

DIRECTIONS:

1. Mix the salsa, liquid, and spices thoroughly and place in a Ziploc bag with the steak. Marinade 5 hours in the refrigerator. The meat will become mushy if marinated longer than 8 hours.
2. Smoke for an hour at 150. Remove from the grill.
3. If using skirt steak, turn the grill up to 450. Return the meat to the grill when it reaches temperature. Skirt steak will finish in 3-5 minutes per side. Look for nice crisp edges that signal they are done. Rest the meat for 5-7 minutes before slicing.
4. If using tri-tip or sirloin tip, turn the grill up to 375. When it reaches temperature, return the meat to the grill and roast for about an hour until the internal temperature of the meat reaches 125-130. Let the roast rest for about 5-7 minutes before slicing.
5. While the meat rests, grill a couple of green onions and top the meat with them. Slice and enjoy

Rub Recipe:

6 Tbl Granulated Garlic
3 Tbl Onion Powder
6 Tbl Cup Chili Powder
2 Tbl Ground Cumin
2 Tbl Ground Celery Seed
6 Tbl Onion Powder
1 Tbl Ground Oregano
6 Tbl Paprika
1 Tbl Cup Black Pepper
1 Tbl Cayenne Pepper
2 Tbl Ground Coriander

Beef Jerky Using Smoker Grill

Ingredients:

– 1 cup of BBQ sauce
– 1 quart of water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup white sugar
– 2lbs of sirloin roast or similar
– 3 tablespoons of Black Pepper

1. Cut the sirloin roast into 1/2 in. thick strips. Trim fat.
2. Combine the marinade ingredients and stir thoroughly.
3. Add the sirloin strips to the marinade and refrigerate for a minimum of 4 hours, preferably overnight.
4. On the smoker grill – Get the grill temperature to about 185°.
5. Remove the sirloin strips from the marinade and pat dry.
6. Set strips on grill
7. Smoke 3-5 hours or until you are satisfied with the texture.

Blackened Chicken

This is a tried-and-true blackened chicken recipe. I used the propane eye that is part of my propane grill, but any gas or outside fire heat source will work well. This recipe is for 2 chicken breasts. You can expand the recipe for a larger number of people. This recipe will also work for pork chops or fish. The key is getting the black iron skillet very hot.

You’ll need:

– 2 skinless chicken breasts
– 1/4 Stick Melted unsalted butter

Blackened Seasoning Mix:

– 1 Tbl Salt
– 1 Tsp Onion powder
– 1 Tbl Garlic powder
– 1 Tsp Ground Cumin
– 1 Tsp Ground Black Pepper
– 1 Tsp Ground cayenne pepper
– 1 Tsp White Pepper
– 1/2 Tsp Sweet Paprika
– 1/4 Tsp Coriander

– Recipe calls for 2 skinless boned chicken breasts, about 1/2 to 3/4 inch thick.
– Pound each breast fillet to 1/2 to 2/3 inch thick with meat tenderizing hammer.

IMPORTANT NOTE: Cook these outdoors. The smoke when cooking will set your smoke alarm off and fill the house with the spicy scent.

Directions:

1. Thoroughly combine the seasoning mix ingredients in a bowl or shaker jar/bottle.
2. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 5-8 minutes. (the time will vary according to the intensity of the heat source)
3. Just before cooking each piece of chicken, baste one side with the melted butter, then coat the side evenly with the seasoning mix, then patting the spices onto the fillet with your hands. Then baste and sprinkle the other side. Do this for both fillets.
4. Immediately place the fillets skinned side down in the hot skillet, making sure that the meat is lying flat.
5. Cook uncovered over the same high heat until the underside forms a crust, about 5-7 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; just keep a close eye on it)
6. Turn the fillets over and baste more of the melted butter on top of each. Cook just until meat is cooked through, about 3-4 minutes more – again, depending on the temperature of your heat source.
7. Serve the chicken fillets crustier side up while piping hot.

Breadcrumb Parmesan Flounder

Ingredients

  • 4 flounder fillets
  • 1/4 cup butter, melted – divided
  • 1 cup panko bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 1 pinch dried thyme

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
  2. Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
  3. Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Shrimp Fra Diavolo

Ingredients

  • 8 ounces uncooked linguine
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons minced garlic, divided
  • 1 pound medium shrimp, peeled and deveined
  • 3/4 cup diced onion
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lemon juice
  • 1 3/4 cups canned crushed tomatoes
  • 1/4 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes, drained

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Nutritional Information

Amount per serving

  • Calories 477
  • Fat 10.7 g
  • Satfat 1.4 g
  • Monofat 5.3 g
  • Polyfat 1.7 g
  • Protein 33 g
  • Carbohydrate 59.4 g
  • Fiber 5.4 g
  • Cholesterol 172 mg
  • Iron 5.4 mg
  • Sodium 552 mg
  • Calcium 121 mg

Pecan Crusted Fish Recipe

Ingredients

  • 4 (5 -6 ounce) fish fillets
  • 1⁄4 cup buttermilk
  • 1⁄4 cup pecans (finely ground in food processor or chop finely with knife)
  • 3⁄4 cup breadcrumbs
  • 3 garlic cloves (minced or pressed)
  • 2 tablespoons fresh parsley (minced)
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon salt
  • 1 pinch cayenne

DIRECTIONS

  1. Preheat the oven to 375°F; lightly oil a baking pan.
  2. Rinse the fish and place it in a shallow dish.
  3. Pour the buttermilk over the fillets.
    In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
  4. One at a time, remove the fillets from the buttermilk, allowing the excess to drain off.
  5. Dredge in the pecan mixture to coat all sides.
  6. Place each coated fillet in the baking pan.
  7. Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.

Smoky Chipotle Black Beans and Rice

Ingredients

1 cup Rice
2 tablespoon Extra Virgin Olive Oil
1 pound Sausage (about 4 links), casings removed
1 medium Onion, diced
2 ribs Celery, thinly sliced
2 cloves Garlic, minced
1 tablespoon Chipotle Seasoning* (see below)
1/3 cup white wine
1 jar black bean chili starter
1 can black beans, drained and rinsed

Preparation

Serves 4-6

  • Heat a large, deep skillet or dutch oven over medium high heat.
  • Add Extra Virgin Olive Oil.
  • When the oil shimmers, add sausage, breaking it up with a wooden spoon.
  • Cook until the meat is no longer pink and the juices run clear. Using a slotted spoon, remove the cooked sausage to a paper towel-lined plate.
  1. In the same skillet, add onion, celery, garlic, and chipotle seasoning.
  2. Cook until translucent and fragrant, about 3-5 minutes.
  3. Remove the skillet from the heat and add white wine (optional) to the pan, scraping any browned bits from the bottom of the pan with a wooden spoon.
  4. Return the skillet to the head and add the black bean chili Starter, black beans, and the reserved cooked sausage. Stir to combine and bring to a boil. Turn off the heat and serve over the prepared rice.

 

*Chipotle Seasoning Ingredients (makes about 8 measures for this recipe)

1 tablespoon ground chipotle chile pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander
2 teaspoons paprika (smoked paprika if available)
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano (Mexican Oregano if available)
½ teaspoon seasoned salt
½ teaspoon cayenne pepper