Friday, May 24, 2019

Memorial Day, 2019

On the Menu


Chipotle Burgers
Yields 12
4 ounce Burgers

Ingredients
3 lbs ground beef or turkey1
1 - 3 Chipotle chilies in adobo sauce, chopped fine
1 tablespoon adobo sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons ground cumin

Instructions
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a ½ inch-thick burger. 
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Wipe grill rack with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side or until burgers are completely done.

1 Add seasoning to ground turkey 24 hours prior to cooking

 
 6 Servings
Ingredients
For the Chicken
2 boneless , skinless chicken breast, diced
½ teaspoon salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
For the Pasta
1 pound bow tie pasta
1 cup garlic cloves
½ pound broccoli florettes
½ basket cherry tomatoes
½ cup parmesan cheese
½ cup parsley
1 cup olive oil
1 cup apple cider vinegar
1 tablespoon dry oregano
½ teaspoon salt
1 teaspoon pepper
Method
For the Chicken
Sprinkle diced chicken with salt, pepper, granulated garlic and onion.  Place in a baking dish and bake or grill until internal temperature reaches 165 degrees F.
For the Pasta
Cook past until it is al dente.
Drain, rinse in cold water until pasta is cool enough to handle.
Transfer to a large bowl, add salt and pepper, mix thoroughly then place pasta in the refrigerator to complete the cooling process.
Roast garlic with a little olive oil salt and pepper on a grill or in the oven for 45 minutes or until soft.
Blanch broccoli by boiling it in a pot of hot water for 2 minutes.  Drain and cool it down in a bath of ice water, and set aside.
Mix together the oil, vinegar, oregano, salt and pepper.
Take the cooled chicken, pasta, broccoli, tomatoes, garlic, parsley and ½ the dressing toss together.
Use additional dressing for individual plating.
 
LA Grilled Tri Tip
8 - 12 Servings
Ingredients
1 whole tri trip
coarse sea salt to taste
Savory Spice rub - recipe following:
   Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger, ground
1 tablespoon brown sugar

Method
Season the roast with salt and set to the side
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, and process until seeds crack. Add the remaining spices and sugar and process until seeds are coarse and all ingredients are well mixed. 
Sprinkle meat with the rub and massage lightly all over. Cover and refrigerate overnight. 
Remove from refrigerator 1 hour before cooking.
Prepare a charcoal grill or heat a gas grill to high. Place roast on grill and sear one side 6 to 8 minutes, checking for flare ups. Turn the roast and sear on all sides for the same amount of time.
Lower the gas grill to medium or move the meat to a cooler part of the charcoal grill. Turn meat and cook another 8-10 minutes. Flip and continue cooking on each side in 8 - 10 minutes intervals.
A 2 pound roast will require 20- 25 minutes total cooking time. The roast is ready when the thermometer inserted into the thickest part of the meat reaches 130 degrees.
Rest roast on a cutting board 10 - 20 minutes before cutting. Slice against the grain.
 
 
 Grilled Corn
Serves 6
Ingredients
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk
 
Method
Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done. 
Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.
 
 
New Age Easy Baked Beans
12 Servings
Ingredients

2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt free diced tomatoes
1 teaspoon sea salt
1 teaspoon ground black pepper
½ - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves

Method
Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water and bay leaves.
Bring pot up to a boil, stir then cover, put pot in the preheated oven.  Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir.  Taste for seasoning and adjust accordingly.
Remove bay leaves before serving.
 
 
6 - 8 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard
Method
Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 - 10 minutes).
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold. 
 

 Mixed Kale and Golden Beet Salad
4 Servings
Ingredients
½ bunch curly kale, chopped
½ bunch flat leaf (Russian Red) kale, chopped
½ bunch lacinato aka dinosaur (dino) kale, chopped
2 medium golden beets, julienned
1 cucumber, sliced thin
1 medium carrot, grated
1 cup walnut pieces
½ cup dried cranberries
For the Dressing
¼ cup white wine vinegar
¼ cup extra virgin olive oil
½ teaspoon sea salt
freshly ground black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili peppers
¼ teaspoon ground ginger
Method
Place all vegetables and fruit in a large bowl with a lid. 
Place all of the dressing ingredients in a food processor or blender and process until a creamy texture is reached.
Pour dressing over salad, mix thoroughly and let it marinate in the refrigerator for at least 1 hour before serving.
Mix in the walnuts just before serving.
Note:  Another dressing I like with this salad is the Asian Style Vinaigrette
 
 
  Note: This is the Asian Chicken Salad, without the chicken
 
Ingredients
1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup rice vinegar
¼ cup tamari
Method
Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting. 
You can store any excess dressing in an air tight container in the refrigerator up to 30 days.
 

  Grilled Mango with Strawberry Sauce
6 servings

Ingredients
5 ripe mangoes
Juice of 1 orange
2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional]

Method
Peel mangoes using a vegetable peeler not a knife.
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.
Toss grilled mangoes in sauce and serve.

Note: This same strawberry sauce can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.
 

Watermelon Ice Tea
8 Servings
Ingredients
1 cup of granulated sugar
2 quarts of filtered water
6 individual tea bags (I like a mixture of green and peppermint tea)
12 cups of watermelon cut into chunks (about 6 cups puree)
Method
Add the sugar and water to a large saucepan, bring to a boil and boil until sugar is completely dissolved and mixture is clear.
Remove from the heat, add the tea bags to the sugar water, cover and steep for 20 minutes.
Meanwhile, puree watermelon chunks in a blender or food processor in batches; strain through a fine mesh strainer,discard the pulp and pour the liquid in a gallon pitcher. Remove tea bags and add the tea to the watermelon juice. Do not add ice. Stir and refrigerate. When ready to serve, pour over ice filled glasses.
 
 
Cucumber Mint Water
Yields ½ gallon
Ingredients
64 ounces filtered water
2 sprigs of fresh mint
2 -  ¼ " thick slices of cucumber
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding vegetables.
 
 

 
 
 
 
 
 
 
 

Tri Tip

LA Grilled Tri Tip
8 - 12 Servings
Ingredients
1 whole tri trip
coarse sea salt to taste
Savory Spice rub - recipe following:
   Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger, ground
1 tablespoon brown sugar

Method
Season the roast with salt and set to the side
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, and process until seeds crack. Add the remaining spices and sugar and process until seeds are coarse and all ingredients are well mixed. 
Sprinkle meat with the rub and massage lightly all over. Cover and refrigerate overnight. 
Remove from refrigerator 1 hour before cooking.
Prepare a charcoal grill or heat a gas grill to high. Place roast on grill and sear one side 6 to 8 minutes, checking for flare ups. Turn the roast and sear on all sides for the same amount of time.
Lower the gas grill to medium or move the meat to a cooler part of the charcoal grill. Turn meat and cook another 8-10 minutes. Flip and continue cooking on each side in 8 - 10 minutes intervals.
A 2 pound roast will require 20- 25 minutes total cooking time. The roast is ready when the thermometer inserted into the thickest part of the meat reaches 130 degrees.
Rest roast on a cutting board 10 - 20 minutes before cutting. Slice against the grain.

Saturday, May 18, 2019

Sunday Dinner May 18, 2019

On the Menu
 
 
Sweet Potatoes with Avocado and Dill
4 Servings
Ingredients
4 Sweet Potatoes
1 avocado
1 tablespoon fresh dill, chopped
¼ cup scallions, chopped
juice of ½ lime
½ teaspoon sea salt
freshly ground pepper to taste 


 Method
Preheat oven to 400 degrees F 
Prick potatoes with a folk and place on a baking sheet. Place in a preheated oven and bake until potatoes are tender.
Remove the avocado pit and scoop the flesh into as a bowl. Add the dill, scallion, lime juice, sea salt and freshly ground pepper. Mix with a folk while mashing the until all ingredients are well combined.
Cut open the potatoes and top with the avocado.


Tex-Mex Grilled Rib Eye Steaks
8 Servings
Ingredients
8 rib-eye steaks (6 ounces each)
1 cup Tex-Mex Dry Rub - listed below
Olive oil for brushing the steaks
2 cups Tex-Mex Barbecue Sauce - listed below
Method
Preheat a gas or charcoal grill to high. Rub each steak on both side with the dry rub, refrigerate at least 3 hours or overnight. 
Drizzle olive oil over both sides of steaks and grill until golden brown, 3 to 4 minutes.
Turn over and continue grilling 4 to 5 minutes for medium rare.
Place on a large serving platter and brush with Tex-Mex Barbecue Sauce before serving.


Tex-Mex Dry Rub
Yields ~ 1¼ cups

Note: This rub can be used on beef, lamb, poultry and seafood.

Ingredients
¼ cup paprika
1 cup chili powder
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1 teaspoon cayenne
2 teaspoons mustard, dry
2 teaspoons oregano, dried
1 teaspoon annatto, ground
1 teaspoon turmeric, ground
Method
Combine all the ingredients in a small bowl. Store extra will keep in a tightly covered glass jar for several months.

 
Tex-Mex Barbecue Sauce
Yields 3 Cups
Ingredients
¼ cup grapeseed oil
1 medium yellow or white onion, finely, chopped
2 large cloves garlic, minced or 1 tablespoon chopped
6 ounces tomato paste
1 cup apple cider vinegar
2 cups pineapple juice w/o sugar added
2 tablespoons Worcestershire sauce
1/4 teaspoon liquid smoke
1 teaspoon sea salt
2 tablespoons dark brown sugar
1 tablespoon molasses (not black strap) 
1 tablespoon Tex-Mex Dry Rub 

Method
In a large saucepan, add oil, onion and garlic then sauté on medium low heat until onions are caramel in color, stirring occasionally.
Turn heat down slightly and mix in the tomato paste.
Add vinegar, pineapple juice, Worcestershire sauce, salt, liquid smoke, sugar, molasses and rub.  Allow sauce to cook gently on medium low heat, uncovered thirty minutes to an hour, stirring occasionally.
If you want a smooth sauce, puree before using.
 
 
 Black Bean Soup with Roasted Vegetables
8 Servings
Ingredients
6 tomatoes cut in half
1 large onion, cut into quarters, with core in tact
6 garlic cloves, peeled
1 bell pepper, seeded, halved
1 tablespoons olive oil
½ teaspoon sea salt
½  teaspoon granulated garlic
chipotle peppers in adobo sauce
4 cups black beans
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
¼ cup cilantro, coarsely chopped 
1 avocado for garnish
Method
Preheat an oven to 350 degrees F.
Place the tomatoes, onion and garlic into a large bowl. Toss with the olive oil and season with salt, pepper and granulated garlic to taste.
Transfer vegetables to  2 sheet pans then roast for 30 minutes, or until vegetables turn slightly brown.
Transfer the roasted vegetables to a large saucepan over medium heat; add the black beans, vegetable broth, chipotle pepper with 1 teaspoon adobo sauce, beans, chili powder, cumin and oregano.
Simmer  on low for about 30 minutes.
Transfer the soup to a blender or food processor along with the fresh cilantro and puree. 
Garnish with slices of avocado .
 
  
Field Greens Salad
6 – 8 servings
Ingredients
1 ½ pounds salad greens
1 cup mandarin oranges
½ cup blue cheese, crumbled
1 cup pecans halves
¼ cup Balsamic Vinaigrette dressing
Method
In a large bowl, toss the salad greens, oranges, blue cheese and pecans.
Just prior to serving, add the dressing and toss until thoroughly mixed.   Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.