Category: Entree

Burrito Zucchini Boats

Burrito Zucchini Boats

  • 4 zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef or venison
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can black beans
  • 1 c. chopped cherry tomatoes
  • 1/2 c. corn
  • 1 c. shredded cheddar
  • 1 c. shredded monterey
  • 2 tbsp. chopped cilantro
  • Optional jalapeno slices

    Directions

    PREP TIME: 0:10
    TOTAL TIME: 0:30
    Preheat grill to 400°. Cut the zucchini in half lengthwise and scoop out insides and use for bread, rolls, or anything creative.
    In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic a ground meat, breaking up the meat with a wooden spoon. Cook until done and drain fat into bowl to cool before disposing in trash.
    Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
    Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro (plus jalapeno if you have the desire) and serve warm.

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.

Brunswick Stew

Brunswick Stew

8 TBSP. BUTTER
1 LARGE ONION, DICED
1 RED OR GREEN BELL PEPPER, STEMMED, SEEDED, AND DICED
2 STALKS CELERY, DICED
3-4 CLOVES GARLIC, MINCED
1 TSP SMOKED PAPRIKA
1/2 TSP. CAYENNE PEPPER
2 TBSP. WORCESTERSHIRE SAUCE
3 15-OZ. CANS DICED TOMATOES
1 CUP TRAEGER REGULAR BARBECUE SAUCE
2 LBS. SMOKED PULLED CHICKEN AND/OR PORK, COOKED AT A PREVIOUS GRILL SESSION
1/2 LB. SMOKED BEEF BRISKET, CHOPPED, COOKED AT A PREVIOUS GRILL SESSION
6 CUPS CHICKEN BROTH
1 10-OZ. PACKAGE FROZEN LIMA BEANS OR PEAS, THAWED
1 10-OZ. PACKAGE FROZEN CORN, THAWED
1 CUP OKRA, SLICED
TO TASTE SALT AND BLACK PEPPER, FRESHLY GROUND
1-2 TBSP. APPLE CIDER VINEGAR
FOR SERVING HOT SAUCE
HICKORY RECOMMENDED HARDWOOD

Cincinnati Chili

Cincinnati Chili

CINCINNATI-CHILI

This recipe is from the bottom of my heart as well as top of mind.  I have a long standing romance with the city or Cincinnati and it stems from my early professional life as a banker.  My boss and our regional office was in the Blue Ash district of Cincinnati and we had a box at the Red/Bengals stadium, so when I was working there, my boss gave me the seats.  If you have ever hung out downtown Cinci as, you will know why the area is so memorable.

One of the other great traditions I learned there was Skyline Chili.  I won’t drone on, but this is one of the greatest restaurant chains in the nation for a reason.  Love.  This isn’t their recipe, but it’s a good one.

 

Cincinnati Chili
• 2lbs of ground chuck
• 2 cloves of garlic chopped
• 2 Hershey bars
• ¼ cup wine vinegar
• ¼ cup evoo
• 1 large (16 oz.) can of tomato sauce
• 3 ripe tomatoes diced finely
• ½ t white pepper
• ½ t allspice
• ¼ cup of sugar
• 1 t cumin
• 2 T Paprika
• 1 T Cinnamon
• 2 sweet onions

Also have on hand some finely shredded sharp cheddar and some of your favorite Louisiana style hot sauce.

 
Heat EVOO in large fry pan and sauté onions until lucid. Remove and set in bowl. Crumble the ground chuck and brown in hot EVOO. Season beef with salt and pepper and the chopped garlic and cook to brown. Drain excess grease and set aside.
In a large soup pot, combine remaining ingredients (minus the chocolate bars) over medium heat. Add beef to mixture and simmer. Add Chocolate bars, stir in and turn down heat to lowest (warm) setting.
To Serve:

Boil some spaghetti noodles to your favorite texture.  Scoop noodles onto plate or shallow bowl, add sauce, beans, cheese, and onion.  Now splash it with a touch of hot sauce and put oyster crackers around the edge to suck up excess water.

I know you are going to dig this.

BBQ Bob

Michigan Porterhouse?

Michigan Porterhouse?

Jop just could not resist snapping a shot of this awesome hunk of beef.    Bring on the Fire!IMG_2103

Grilled BLT  Low Carb

Grilled BLT Low Carb

blt wrap

16 slices Bacon

4 Large Flour Tortillas

½ cup Ranch Dressing

2 Large Ripe Tomatoes, thinly sliced

4 oz Gruyere Cheese, thinly sliced

2 cups Boston Lettuce, shredded

2 Tbsp Finely Chopped Red Onion

½ tsp Each Sea Salt & Freshly Ground Black Pepper
Fry the bacon and place on paper towels and lightly blot to absorb excess grease. Place tortillas on work surface and spread Ranch dressing in center of each tortilla. Place 4 bacon slices on the side of each tortilla. Top with tomatoes, cheese, lettuce and onion and then sprinkle with salt and pepper. Fold to form a wrap; cook seam side down on medium-high grill for 2 1/2 minutes, turn and continue grilling for another two minutes. Serve immediately.