Category: Recipes

Steak Toppings

Steak Toppings

Buttery Cognac Mushroom Spread

Take one or two sticks of butter and let warm to room temperature.

In a bowl, mash the butter, parsley, garlic and Cognac; season with salt and pepper.

Generously apply Old World Olive Co. Garlic EVOO to fry pan on medium heat.  Place your favorite sliced mushrooms in and saute until desired effect.

Slice steaks on a double bias, spread butter, place mushrooms for garnish.

Caramelized Onion

Heat fry pan and add Old World Olive Co. Butter EVOO, add sliced sweet onions, preferably Vidalia, saute until translucent, add slight amount of OWOC 18 Year Balsamic.

Blue Cheese Garlic Butter

Take one or two sticks of butter and let warm to room temperature.

In a bowl, mash the butter, blue cheese, minced garlic; season with salt and pepper.

Spread or dollop onto whole or sliced steak.

Béarnaise Sauce

1/4 cup dry white wine

1/4 cup OWOC Grapefruit Balsamic vinegar

1 chopped shallot

3 large egg yolks

2 tablespoons chopped fresh tarragon

1 stick unsalted butter, cut into  pieces

1 T fresh lemon juice

Sea  salt and fresh ground black pepper

 

In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Simmer 8 to 10 minutes.

Strain the vinegar mixture through a fine-mesh sieve into a pyrex bowl. Whisk in the egg yolks.

Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise.

Whisk in the butter until melted. Remove from heat and whisk in the lemon juice, the other tablespoon of tarragon, and ½ teaspoon each salt and pepper.

Serve hot.

CHILI CON CARNE

CHILI CON CARNE

1-1/2 lbs. Beef, chopped

2 cups Onions, chopped

2 cloves Garlic, minced

2 Tbsp. Arizona Jalapeno

1 cup Red and/or green bell peppers, chopped

2 to 4 Tbsp. Chili peppers, finely chopped

1 Tbsp. Bacon fat

1 28-ounce can crushed tomatoes

1 6-ounce can tomato paste

1 cup beef broth or water

 

Brown beef in deep skillet or Dutch oven; lift out beef.

Cook and stir onion, garlic and peppers in skillet adding bacon fat if needed, until soft, about 5 minutes.

Return meat to skillet; add tomatoes, tomato paste, broth and Arizona Jalapeno.

Bring to a boil; cover and cook over medium heat for 25 to 30 minutes.

Smoked Carnitas

Smoked Carnitas

Spice Rub:
3 Tablespoons Chili Powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne Pepper

For The Mop and Sauce:
1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub

  1. Pierce the roast all over to let the marinade work its way in. Place roast in a foil pan with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
  2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
  3. Make the rub by mixing together all the ingredients in a bowl and set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours if you have the time.
  4. Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done to use as a finishing sauce.
  5. Set up a charcoal grill for indirect grilling, medium hot (300° max), and use mesquite/pecan chips for smoke.
  6. Smoke the roast for about 4-5 hours or as long as it takes to get to 195°, add coals every hour and a handful or two of wood chips. Liberally mop the roast with the mop sauce about every 45 minutes to an hour.
  7. Cook until it’s well done (195°) in the center – this will help it shred easier.
  8. When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
  9. Ladle the remaining mop sauce over the shredded pork.

 

Pineapple Pound Cake Strawberry Skewers

Pineapple Pound Cake Strawberry Skewers

 

This is as easy as it gets.  Cube up some fruit and pound cake and skewer.  Place on grill for two minutes, flip, two more minutes and done.

Top with chocolate drizzle or whip cream.

Onion Pear Chops

Onion Pear Chops

Ingredients

  • One whole Pork loin
  • 1 quart water
  • 4 tablespoons sea salt
  • 2 tablespoons turbanado sugar
  • 2/3 C OWOC Basil EVOO
  • 3 cloves garlic, minced
  • 2 T fresh rosemary
  • 1/2 C OWOC Eighteen Year Balsamic
  • 2 T OWOC Butter EVOO
  • 2 Sweet onions, each cut into 8 wedges
  • 2 pears, cored and each cut into 8 wedges
  • 1 teaspoon salt

Directions

  1. In a large bowl, stir together the water, salt, and sugar.
  2. Cut loin into 1.25 inch chops.  Using a Jaccard, pound chops thoroughly on each side until chop is rough and flat.
  3.  Add chops to brine and let them soak for about an hour. Drain and discard the brine.
  4. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 2 hours.
  5. Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
  6. Heat the butter olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
  7. Preheat the grill for medium-high heat.

Warm pears on the grill (in the skillet or on range top. Grill chops for about 3 minutes per side, or to desired doneness. Now let rest for a few minutes and top with the pear onion sauce as you  serve

Cleaning Grills

Cleaning Grills

Grilled Skirt Steak with Tomatillo Salad

Grilled Skirt Steak with Tomatillo Salad

For Tomatillo Salsa:

  • 4 pasillas de Oaxaca (dried smoked chiles), wiped clean
  • 1 pound fresh tomatillos, husked and rinsed, then quartered
  • 1 C packed cilantro sprigs
  • 2 C
  • 2 garlic cloves
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon molasses (not blackstrap)
  • 1/2 teaspoon ground cumin
  • 1/3 Old World Olive Co. Garlic EVOO

For Steaks and Tomatillo Salad:

  • 1/4 C Old World Olive Co. Garlic EVOO
  • 3/4 t ground cumin
  • 1 3/4 pounds skirt steak, halved
  • 1/2 pound fresh tomatillos, husked and rinsed
  • 1 C cilantro leaves
  • 2 t finely chopped shallot
  • 2 t fresh lime juice

Preparada

( I just made that up)

Grill steaks:
Blend 2 tablespoons OWOC EVOO, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then slice steaks in 1/4 inch against grain on a 45 degree angle.  Let stand at room temperature.
Prepare a grill for direct-heat cooking over hot charcoal on high.  While the coals are getting to the right level, make your salsa and salad.Oil grill rack, then grill steaks to medium rare until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
Salad :
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper .
Salsa:
Slit chilis lengthwise, then stem and seed. Heat a dry heavy skillet (non-stick if you have one) over medium heat until hot, then toast chilis, opened flat, turning and pressing with tongs, until more pliable and slightly changed and turning  color, about 1 minute. Cover chilis with some hot water in a pot and soak until softened, about 20 minutes, then drain. Purée chilis, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender.Heat oil in a 10-inch cast iron skillet over medium heat , then cook salsa, stirring occasionally, until kind of thick, 4 to 9 minutes.
Serve:
Cut steaks into serving pieces and top with salsa and salad.

Trucker's Steak Sandwich for David Webb Fans

Trucker’s Steak Sandwich for David Webb Fans

Grilled Steak and goat cheese on pita rounds

  • 1  teaspoon bottled minced garlic
  • 1 teaspoon olive oil
  • 4 (6-inch) pita rounds
  • two nice slender steaks (sirloin, sizzler, or venison from home freezer)
  • a bit of sea salt
  • some nice black pepper
  • 2 medium tomatoes, cut into 1/4-inch-thick slices
  • One package of goat cheese
  • 1/2 cup chopped fresh erb, whatever the market has, no matta.
  • One nice little portable grill, a gas Coleman is my fave.  Whatever your cab has room for.

This is how we do it.

  1. Preheat a grill pan or aluminum foil over medium heat.

  2. Combine garlic and oil; brush evenly over pitas or simply lay the pita rounds on the mix for a minute. Sprinkle a touch of salt and  pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

  3. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over steaks and grill for 6 minutes or until medium rare, turning once. Remove steaks from the grill. Add tomatoes to pan or foil packet with remaining oil ; cook 1 minute.

  4. Slice up some goat cheese and place on the pitas. Lay the steaks and tomatoes evenly over pitas. Sprinkle with any fresh green (thyme, basil, oregano, or rosemary.

    Chomp on this bad boy and take a snooze.  You earned it.

Last week on the show

Last week on the show

Lst week on the show.

High Rise Wings

High Rise Wings

This neat little trick takes only 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.

Ingredients

  • 3/4 cup of flour
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 20 chicken wings
  • 1/2 cup melted butter
  • 1/2 cup Louisiana hot pepper sauce
  • 1 T Wrights Liquid Smoke

Directions

  1. Line a baking sheet with aluminum foil or lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F.
  3. Whisk together the melted butter, liquid smoke, and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.