Grilled Tequila Flank Steak

Ingredients

• 1 cup roughly chopped garlic (approximately 3 bulbs)
• 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
• 1/2 cup clear tequila
• 1/4 cup soy sauce
• 1 bunch roughly chopped cilantro, leaves and stems
• 1 jalapeno pepper, seeded and diced
• 1 serrano pepper, seeded and diced
• 1 teaspoon cumin powder
• 1 tablespoon freshly cracked black pepper
• 1 1/2 to 2 pounds flank steak

Directions

Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.
Place steak on the grill, cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.

Recipe courtesy Guy Fieri

Delicious Hot Wings

INGREDIENTS

• 12 chicken wings, split and tips discarded
• 3 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 tablespoon distilled white vinegar
• 3 teaspoons hot pepper sauce
• 1/4 teaspoon salt
• 1/2 cup blue cheese salad dressing

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
3. Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
4. In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture.
5. Serve with blue cheese salad dressing.

Grilled Zucchini and Squash

 

 

Ingredients

• 2 zucchini, halved lengthwise and cut in 1/4 inch slices
• 1 summer squash, thinly sliced
• 3/4 cup butter
• 1 tablespoon salt
• 2 tablespoons ground black pepper
• 2 tablespoons garlic powder

Directions

1. Preheat grill for medium-high heat.
2. Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
3. Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

Burboun Pork

Ingredients

1/4 cup Kentucky Bourbon
1/4 cup light soy sauce
1/4 cup packed brown sugar
2 large cloves garlic, chopped
1/4 cup Dijon mustard (I do half dijon and half spicy mustard)
1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
dash hot sauce
2 pork tenderloins, about 1 1/2 to 2 pounds

Direction

1. In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
   
2. Place tenderloin and marinade in a food storage bag; refrigerate for 4 hours or overnight (I always marinate it overnight because otherwise it's not as juicy or tasty).
   
3. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center.
   
4. Baste occasionally while cooking.
   
5. Slice in 1/2-inch thick slices to serve.

Potatoe Crusted Halibut

 

 

Ingredients

• 1 1/2 cups extra-virgin olive oil
• 6 garlic cloves, smashed
• 1 thyme bundle
• 2 bay leaves
• 1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
• Pinch crushed red pepper flakes
• 1 tablespoon fennel seeds
• 3 Yukon gold potatoes, scrubbed
• 4 (6-ounce) Pacific halibut fillets
• Kosher salt

Directions

In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
Cook's Note: In this case it is important to work quickly and to slice the potatoes for 1 halibut fillet at a time. We are NOT going to soak the potatoes in water, this will help them maintain their starch so they will stick to each other and to the fish, but could cause them to turn brown.
Using a mandolin, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.


To cook the fish:


Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales".


Recipe courtesy Anne Burrell

Yummy Pot Stickers

Ingredients

• 1/2 pound ground pork
• 1/2 medium head cabbage, finely chopped
• 1 green onion, finely chopped
• 2 slices fresh ginger root, finely chopped
• 2 water chestnuts, drained and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon white sugar
• 1 teaspoon sesame oil
• 1 (14 ounce) package wonton wrappers
• 5 tablespoons vegetable oil
• 3/4 cup water
• 1 tablespoon chili oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar

Directions

1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Bruchetta

Ingredients

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs) diced
  
• 4 cloves garlic, minced
  
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste

• 1 baguette French bread or similar Italian bread sliced
  
• 1/4 cup olive oil

Method

1. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
2. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
3. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. and sprinkle the other 2 cloves of finely chopped garlic.
4. Place on a cooking sheet, . You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

****** Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

Grilled Asparagus

 

 

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

Directions

1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Pollo Wasakaka (Baked Chicken w/ Wasakaka Sauce)

Ingredients

 

1 roasting chicken (3 1/2-4 lb.)
1 lg. clove garlic, halved
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme

pinch of Oregano
2 lemons
1 c. chicken broth

Preheat oven to 425°F.Partially loosen skin on chicken breast and legs. Rub garlic halves over breast and leg meat; place garlic in cavity of chicken. Sprinkle chicken with salt, pepper, oregano and 1/4 teaspoon of thyme.
Thinly slice 1 of the lemons; insert slices between skin and meat of chicken. Cut remaining lemon into wedges; place in cavity of chicken along with remaining 3/4 teaspoon thyme. Place chicken on rack in roasting pan. Place in oven for 15 minutes, reduce heat to 350 and roast for about 45 minutes or until temperature at breast reaches 160°.

For the wasakaka

• 1/2 cup of water
• 1 small Onion
• 1/4 teaspoons of mashed garlic
• 1 teaspoon of salt
• 1 teaspoon of lemon juice

1. Blend the ingredients for the wasakaka until they are well mixed. Adjust salt to taste. 

Cheesy Penne

 

 Looking to overhaul your Mac and cheese?  This is sooooooo yummy, it's like the bastard child of Macaroni and cheese and Fetuccini Alfredo... Totally not on my diet list, but worth the little cheat.. hehehehe

Ingredients

• 4 cups fresh penne pasta
• 1/2 cup milk
• 2 teaspoons Dijon mustard
• 3/4 cup heavy cream
• 4 ounces aged English white Cheddar, grated
• Kosher salt
• Fresh finely ground black peppercorns

Directions

Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

Recipe courtesy Claire Robinson

Pork Meatballs in Tomato Sauce

Ingredients

• 10 ounces ground pork shoulder
• 10 ounces sweet Italian sausage
• 2 ounces prosciutto or pancetta, minced (helps to put in freezer for 15 min first, before mincing, will make it easier to cut)
• 4 cups cubed white bread, crusts removed first.
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons Kosher salt
• 2/3 cup ricotta cheese
• 3 eggs, lightly beaten
• Olive oil
• 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen)
• 1/4 cup chiffonaded* fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese

* if fresh is NOT available, you can substitute w/ 1 Tablespoon of dried basil...

 

Method 

In a large bowl, add the pork, Italian sausage, prosciutto or pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, and salt. Use your hands to mix until the ingredients are evenly distributed. Do not over-work.Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps of ricotta. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not over-mix.

If you want, to test seasoning, you can take a small bit of the mix, form into a patty, and heat in a small skillet on the stovetop until cooked through. Depending on how this test patty tastes to you, add more herbs, chili, or salt to taste to the meat mixture. Keep meat mixture in refrigerator while doing this.

Preheat oven to 425°F. Coat the bottom of a large roasting pan with olive oil. Form meatballs in your hand, about 1 1/2-inches in diameter, using about 3 Tbsp of the mixture to form each meatball. Arrange in pan so there is some space between them. If too crowded they will steam and not brown.

Roast meatballs in the oven for about 30 minutes, turning the meatballs after about 20 minutes, until the meatballs are beginning to brown.

Remove pan from oven. Use a metal spatula to dislodge meatballs from being stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil (carefully because the pan is still hot!) Return the pan to the oven. Lower the heat to 300°F. Cook for an additional hour to 1 1/2 hours.

Sprinkle basil into sauce before serving.



Makes about 24 meatballs. Top with grated Parmesan.

Delicious Grilled Onions

 

 

Ingredients

• 4 large onions
• 1/2 cup butter
• salt and pepper to taste

Directions

1. Preheat grill for high heat.
2. Peel onions, and remove ends. Cut each onion into quarters. Place 2 quarters of onion in a 6 inch square piece of tin foil, inserting a slice of butter or margarine between the pieces. Season with salt and pepper to taste. Close foil around onion. Repeat with remaining onions.
3. Set foil packets on lower rack of a gas grill, or directly on top of hot coals. Cook for about 30 to 35 minutes.

Roasted Turkey Breast

Ingredients
nocoupons

• 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

 

Directions

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Courtesy of Ina Garten

Chicken Enchiladas

Ingredients

• 3-4 chicken breasts
• 1 chicken bullion cube
• 1 medium red onion diced
  
• 15 white corn tortillas or flour tortillas (fajita size).. room temperature..
  
• 3 (10 ounce) cans red or green enchilada sauce (I use Old El Paso)
• 3-4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend Mexican cheese mix)
• sliced jalapenos optional..
• pico de gallo optional
  
• sour cream optional
  

Directions

1. Boil chicken with bullion cube until it falls apart, then shred.(I put it in the slow cooker many times, and save me he hassle...)
   
2. Mix 1/2 can of sauce, 2/3 or the diced onion and a little cheese with chicken. (can be added directly into slow cooker if desired)
   
3. Put other 1/2 can on bottom of 11x9 baking dish.
4. Preheat Oven 350 degrees.
5. Roll chicken mixture into tortillas. (if they aren't room temperature, you can microwave for a few seconds, but i find that THAT makes them too chewy)
   
6. Put in pan semi-tightly.
7. Cover with remaining 2 cans sauce, cheese, and a little onion for garnish.
   
8. Bake covered for 10 minutes then uncovered for another 10-15 more until cheese is fully melted (usually about 20-25 min total).
9. Brown top slightly or to preference.
10. serve with Sour cream, Guacamole, and Pico de Gallo... and dont forget the jalapenos for added heat..
    

Guacamole

 

 

 

Ingredients

• 2 avocados
• 1/2 Lime, juiced
• 2 tablespoons chopped onion
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 minced clove of garlic
  

Directions

1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, garlic,salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.