Category: Recipes

Wood Roasted Antipasti

Wood Roasted Antipasti

1 lb your favorite mushrooms

OWO co. oil (your choice)

Sea Salt

  • 1 lb each –carrots, parsnips, red bell peppers, onions, radicchio, asparagus, and brussels sprouts.  This is your toss mix for pan.
  • 6 medium beets
  • 1 head of garlic
  • 6 Shallots
  • 4 sprigs of rosemary or thyme
  • Wedge of Aged cheese
  • Slices of cured meats
  • Nice loaves of Baguette

 

Slice Toss Mix veggies to your style.  Place in a cast iron pan.  Combine Toss Mix for two minutes in Evo and sea salt.  Roast over medium fire with lid down until done to your liking.  Set aside.

Place whole beets on grate.  (Roast one hour)

Red Pepper can be placed on grate and turned as it darkens. (15 minutes)

Slice Shallots lengthwise and oil.  Place on grill for long enough to brown.  Turn in a timely fashion. (10-15 minutes)

Place pan on grill and pour in your Mix.  This should be done about forty minutes into your beet cook.

Wrap bread in foil and place on grate 10 minutes prior to serving.

Serve grilled mix in separate bowls or combine.  Place Cheese on cutting block with bread.

Seared Tuna Steaks

Seared Tuna Steaks

2 ahi tuna steaks

2 tablespoons soy sauce

1 T EVO from Old World Olive Co. (I like garlic)

Sea salt and black pepper, to taste

A pinch of cayenne pepper

green onions, for serving (optional)

Salad greens, for serving (optional)

Cover tuna steaks (looks like a loin) with soy sauce, oil, salt, pepper, and cayenne. Marinate in a container or bag for 15-20 minutes, if you have time.

Heat your grill to medium high until hot leaving the lid closed.

Use whatever method you like to oil your grates.

Sear tuna for 2.5 minutes on each side for medium rare (2 on each side for rare; 3 on each side for medium).

Slice into 1/2 inch slices and serve garnished with green onions and, if you wish, over a bed of salad greens with your favorite Asian-style dressing

Grilled  Cabbage Steaks

Grilled Cabbage Steaks

 

  • 6 large potatoes (white)
  • 1 tablespoon/15mL salt
  • For the Dressing:
  • 1 cup/240 mL sour cream
  • 1 cup/240 mL mayonnaise
  • 1 tablespoon/15 mL green onion (minced)
  • 1 clove garlic (minced)
  • 3-4 strips bacon (cooked and crumbled)
  • 1 medium pickle (dill, finely chopped)
  • 1 teaspoon/5mL salt
  • 1/4 teaspoon/1.25mL black pepper

 

DIRECTIONS 

  1. We assume you will have a nice Irish beer to help calm your impatience. Preheat grill to 400F and coat a baking sheet or cast-iron pan with a nice dose of Old World Olive Co. Garlic EVO. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
  2. Rub both sides of cabbage with smashed garlic.
  3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
  4. Finally, sprinkle each side with a bit of sea salt and freshly cracked black pepper.
  5. Grill on each side for at least 5 minutes (watch for flare ups) so as to get some nice grill marks. Put on sheet or pan and indirect grill for 30 minutes.

COLCANNON

COLCANNON

INGREDIENTS

DIRECTIONS

  1. Pre-heat oven to 400°F.
  2. Heat Dutch Oven add 1-tablespoon olive oil, bay leaves, vegetables and saute’ 4-5 minutes.
  3. Add remaining olive oil and sear Beef Brisket on both sides. Add 1/4 cup Guinness Black Lager and reduce by one-half. Add Stout, beef stock, pickling season and cover Dutch Oven. Place in pre-heated oven, reduce to 250°F and braise for 5-6 hours.
  4. One hour before the Corned Beef is done start preparing the “Colcannon”.
  5. In a large pot add vegetable stock, potatoes and fine sea salt. Cook potatoes 10-15 minutes or until they are done. Strain potatoes and reserve water. Add 3 tablespoons butter and hand mash potatoes. Season with salt and pepper to taste.
  6. Core cabbage and slice very thin. Boil cabbage in potato water and cook until tender. Season with sea salt and black pepper to taste. Hold cabbage warm and strain.
  7. In a small saucepan bring cream to a full boil and reduce to a simmer. Wisk in butter, scallions, parsley, thyme, white pepper and nutmeg. Simmer for 2-3 minutes. Reseason with sea salt and white pepper to taste.
  8. Remove brisket, place on a cutting board to rest before slicing.
  9. In a large pan combine cabbage (strained), cream, bacon bits and simmer for 3-4 minutes. Fold in mashed potatoes and remaining butter. Mix Colcannon to a smooth and creamy consistency. Season with salt and pepper to taste.
  10. Place Colcannon in 6 large bowls and add sliced Corned Beef. Add a tablespoon butter, laddle some Beef Broth over Colcannon and serve.
  11. Place a bowl of creamed horseradish on the table.

Garnish with sprigs of fresh parsley.

The Green Menace

The Green Menace

Ingredients:

  • 4  lbs pork butt, smoked, chopped, and shredded
  • 3 T of Old World Olive Co, Garlic EVOO or bacon grease
  • 1 large chopped onion
  • 1 head minced garlic
  • 6 tablespoons flour
  • 1 (15 ounce) can tomatoes, drained 2 cups diced green chilies
  • 2 cups diced tomatillos
  • 3 Tchopped jalapenos
  • 6 cups water) or 6 cups chicken broth (broth is not traditional, but I like the flavor better)
  • 1 T ground chili powder (or to taste) (optional)
  • 1 teaspoon salt
  • 2 T cumin (to taste)
  • 2 teaspoons oregano

DIRECTIONS

  • Smoke butt or simmer in a large pan until meat is tender and removes from the bone easily.
  • Cool meat enough to handle.
  • Cube cooked pork into bite size pieces.
  • Process 1/2 of the green chilies and tomatillos until smooth.
  • In the same large pan, heat oil or bacon grease.
  • Add onions and garlic; sauté until tender but not brown.
  • Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
  • Add broth or water.
  • Cook and stir until mixture comes to boil and is slightly thickened.
  • Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
  • Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
  • Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
  • Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.

Real Cowboy Beans

Real Cowboy Beans

Ingredients:

  • 2 lbs 80 % ground beef
  • 1 lb bacon – hickory smoked
  • 64 oz pork and beans
  • 36 oz kidney or red beans, drained
  • 1 bottle small maple syrup
  • 1 small onion-diced
  • 6 oz pineapple juice
  • 1 tablespoon Memphis Rub
  • 2 tablespoons any sweet Cherry rub

 

Cut bacon into 1” pieces

In a large pot, cook bacon medium well, but not crispy.

Do not drain the grease.  Add in the hamburger and onions. Add 1 tablespoon of Memphis Rub. Cook on medium heat until hamburger is browned and the onions are soft.  Ad pork and beans, undrained.  Drain and add kidney or red beans.

Add in ¾ of the maple syrup, two tablespoons Cherry Rub, and ¾ of the pineapple juice.  Cook on medium heat for 20 minutes, stirring occasionally.  Taste and add either the pineapple juice or the maple syrup to balance the sweetness of taste to your desire.  Continue to cook on medium heat for 20 more minutes.

GIBBQ BBQ & Beer Support Party at Schmohz

GIBBQ BBQ & Beer Support Party at Schmohz

Join us at Schmohz next Thursday, November 2nd from 5-8 for some Brisket, Butt, and Beers.

We are raising money to send the next load of equipment and supplies to Camp Pendleton.  Bring some cash or checks or credit cards and get ready to bid on some cool items.  Buy a GIBBQ shirt and get “Mug Club” prices like Bob and Jop get.

Hang out with “The Grillin’ Guys” and eat like a big dog.

Try the new Oktoberfest from Schmohz or how about the legendary “Bone Crusher” stout.

We sure hope to hang with you.

 

Facebook Event  Let us know your coming!

Rumaki

Rumaki

Ingredients:

  • 12 slices bacon, halved crosswise
  • 12 ounces chicken livers, halved
  • 12 whole water chestnuts or pineapple

Marinade:

  • 1/4 cup soy sauce
  • 1 teaspoon fresh minced ginger
  • 2 tablespoons dry sherry
  • 1 teaspoon sugar  Or Chines Sweet and Sour Sauce

 

Rumaki begins with the marinade, of course: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut/pineapple piece in the center of each bacon-half, wrap, and secure with a toothpick.

GRILLED POTATO SALAD

GRILLED POTATO SALAD

Ingredients:
6 Large Michigan Potatoes
1/2 lb. good bacon
3 hard boiled eggs
1/4 C chopped sweet onion
1/4 C chopped fresh parsley
1/2 C Old World Olive EVOO (any flavor you like or plain)
1/2 C Old World Olive Vinegar/Balsamic (again, play with the flavors)
Sea Salt
Crushed Black Pepper
2 Cloves chopped Garlic
2 T Maple Syrup
2 T Nice mustard

Smoke the bacon for an hour, then add the potatoes to the smoker for another hour. Pull the bacon and potatoes to cool.
Mix up the vinaigrette (French spelling for German Style): Combine oil, vinegar, mustard, salt, pepper, syrup, and garlic. Stir or shake and let set for at least an hour.
In a large bowl:
After potatoes and bacon are cool, cube potatoes and dice the bacon. Add to bowl with parsley and onion. Now re-shake the vinaigrette and combine all ingredients in bowl. Ready to serve

STUFFED TENDERLOIN

STUFFED TENDERLOIN

Run a sharpening steel directly through the center of the tenderloin until able to insert the serrano peppers with the stems removed.
Stuff with serrano peppers touching end to end
Season with salt and pepper and your favorite pork seasoning.
Bacon-wrap bullseye attaching the bacon to the pork with toothpicks.
Smoke until 130 degrees and bacon is looking good.
Glaze and put back on the grill until 145 degrees and glaze it tacky.
Remove and rest for 5-10 minutes.
Slice as medallions and serve, dressing with additional glaze and BBQ seasoning.
A perfect pairing to this pork dish is Grilled Corn with an Mixed Herb Butter.