Viewing entries tagged
memorial day
3/4 cup yellow mustard
1/3 cup honey
1/4 cup brown sugar
2 tablespoons Heinz chili sauce, or something similar
2 tablespoons soy sauce
1 tablespoon garlic powder
Kosher salt & fresh ground pepper
Put all ingredients in a bowl and mix well to combine
Use the hell out of it!
Double fried wings tossed in sticky sweet deliciousness - good lord they’re sooooo good!
3/4 cup soy sauce
3/4 cup honey
4 cloves garlic, crushed
2 Tablespoons cider vinegar
2 tablespoons sriracha
2-3 pounds chicken wings
1 cup corn starch
2 tablespoons granulated garlic
3 cups neutral oil for frying
Sliced green onion & toasted sesame seeds for garnish
Combine soy, honey, vinegar, garlic & sriracha in a small pot
Bring to a boil to over medium heat, then turn down and let simmer until slightly thickened, about 10 minutes
White it simmers, dry wings well with paper towels and then toss with cornstarch & granulated to coat well
Heat oil to 325 degrees and fry wings for 5 minutes in batches so you don’t overload the pan
Remove to a cooling rack, and fry the rest
Turn heat to 375 and fry winhgs again for another 5 minutes
Remove from oil, let dry slightly then toss with sauce (not too much) plate and garnish with green onions and sesame seeds.
En-fricking-joy!
2 racks pork ribs
1/3 cup white vinegar
2 Tablespoons butter
1 small yellow onion, diced small
3 large cloves garlic, minced
3/4 cup yellow mustard
3/4 cup whole grain mustard
1/2 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup hot sauce (Cholula is ideal btw)
Kosher salt & fresh ground pepper
Preheat oven to 350
Place ribs in their racks (I just mean do not cut them) on a large baking sheet, add vinegar and cover tightly with aluminum foil
Bake 75 minutes or until very tender – but while they cook
Melt butter in a small pot and add onions & garlic – cook until soft, about 5 min
Add mustards, brown sugar, vinegar, hot sauce and season with s & p
Simmer over medium-low heat for 10-15 minutes
Remove ribs from oven and carefully lift off tin foil - watch out for steam
The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options:
OPTION 1:
Heat bbq to medium and place ribs meat side down without sauce but you can baste the back with the sauce
Cook until they start to develop grill marks, and turn over - now baste the top
You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do, or
OPTION 2:
Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source and brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more. Flip back to the top (sauce again) and cook until they get that beautiful rib look
Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them
If you are looking for a non-beef burger, this is it. Fresh and light perfect for your summer bbq. Don't let the salmon throw you - this is so damn good I could have eaten five of them.
Serves 2
Sauce:
This is the epitome of outstandingness!
Serves 4-6
Serves 3-4
I love this simple appetizer: grilled cheese, literally. You’d seldom think to use an outside grill for cheese because it would just melt all over, but Halloumi is a super hearty Greek cheese that’s just perfect for grilling. And served alongside some grilled tomatoes it’s even better.
Serves 4
This culinarily ambiguous healthy salad…dip... side dish…or, as the south call it, "Cowboy Caviar" (which was highly recommended to me by my SIL, Danna) is so versatile, it's perfect for any potluck party.
TIP: Make a bunch, keep it in the fridge, it'll be good for 4-5 days. I would serve this with a burger, steak or grilled Tuna. If you don't have BEPeas just use cannellini beans.
Makes about a cup
Look, there’s really no need to go store-bought again - this should become your everyday.
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon Kosher Salt
1/4 teaspoon freshly ground pepper
1 large garlic clove, crushed
2 teaspoons Dijon mustard
1/2 tablespoon Worcestershire
1/2 tablespoon dried oregano
1/2 tablespoon soy, optional but shouldn’t be
Put everything into a jar, deli container, dressing shaker, sock - anything you can shake and not have it spill all over you. Ok, so maybe a sock is a bad idea
Shake until everything is mixed really well
Use - like right now, not tomorrow (though that’s ok and for about a week will be) but what the hell are you waiting for?
Serves 2-4
This super super simple appetizer, donated by loyal viewers, Lisa and Jeff. Trust me, make this – its juicy and delicious and it just doesn't get any easier than this!
INGREDIENTS
DIRECTIONS
Makes 24 puffs
A simple trio of ingredients that result in awesomeness! This is a recipe donated by David a longtime viewer of the show, we gave it a go and we loved it.
Serves 3-4
This recipe has only a handful of simple ingredients, which makes them a super easy appetizer – perfect to whip up for a party at the last minute.
INGREDIENTS
DIRECTIONS
TIP: You could easily have them done through the point of being stuffed with cheese - then stop. And then when you're ready for them - throw them back in the over for the last couple minutes. #hereforyou
Serves 4
Bruddas & sistas – I made this when on vacay in Maui. It’s way damn delicious – and simple of course.
3-5 lb pork butt or shoulder, it’s the same thing
2-3 tablespoons Hawaiian Alea Salt or Kosher Salt
2-3 tablespoon liquid smoke
Preheat oven to 325
Cover pork with liquid smoke and apply salt generously
Cover in tin foil and place on baking sheet cook for or 4 1/2 - 5 hours, until approx 200-205 degrees
Serve everyway you can think: in a sandwich with crispy cabbage, as a taco, the filling for a cheesy quesadilla or in place of the ham on a benedict – it’s all good
Turn them into Kalua Pork Sliders - why the hell not!
Serves 4
This tangy hot dog packs a punch full of flavor – dogs will never be the same again.
2 tablespoons olive oil
1 red onion, sliced thinly
8 strips bacon, cooked, crispy & crumbled
4 slices fresh pineapple, 1/2'' slices cut lengthways
4 Kosher beef hot dogs, sliced down middle leaving a hinge – aka butterflied
4 hot dog buns
6 tablespoons Kewpie (Japanese) mayonnaise
4 tablespoons thick teriyaki sauce
In large skillet on medium heat add oil and cook red onion about 10 minutes, or until beautifully softened
Pre-heat griddle or skillet on medium heat, and cook hot dogs and pineapple slices, until each have good grill marks – about 5 minutes each side
Grill buns in pan until golden then build hot dogs: bun, 1.5 tablespoons kewpie mayo, tablespoon of teriyaki, hot dog, pineapple, bacon and top with red onions
Eat happily, and thank me later…
Serves 4
Of course you can always put fries on a hot dog (and should) but there’s something about crispy hash browns that changes things. And then to combine them with sour cream and melty queso makes the whole thing ridiculous – in a good way of course.
Makes 4
Yes the tomato and cucumber are nice, refreshing & certainly delicious. But what really makes this is the quick tzatziki. It adds a crazy amount of flavor that had us wanting a 2nd & 3rd.
Makes approx one 2 pound tri tip
This trip tip is crazy good by itself, but served with the tomato/pepper stuff...it's insane.
One trip tip, 1 1/2 to 2 1/2 pounds
1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt
2 tablespoons olive oil
1 green pasilla (poblano) pepper, diced
1/2 large yellow onion, diced
10 strips ready bacon, diced
1 large garlic clove, crushed
1 - 14oz can diced fire roasted tomatoes
Remove tri tip from fridge 30 minutes before cooking, let come to room temperature
Combine all herbs in a small bowl, mix well
Rub oil into tri tip, then rub well with herb mix
Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare
While it cooks, put one tablespoon of oil in a medium pan and add onion and diced pepper - cook until softened, about 5 minutes
Add bacon, cook until a little crispy
Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes
Stir well, turn down and let simmer, about 10 minutes
When beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving with tomato/pepper sauce
Need to take an appetizer to someone's home? Bring these baby's along and they'll be talking about you all night. You don't even have to say where you got the recipe. Just send me an email telling me how good they were.
4-5 pounds pork spare ribs, 2 racks
2 tablespoons garlic powder
3/4 cup honey
2 Tablespoons cider vinegar
3/4 cup soy sauce
3 cloves garlic, crushed
Sliced green onion
1/2 teaspoon Sesame seeds
Cut racks into individual ribs and season with garlic powder
Arrange in a 13x9-baking dish
Cover with foil and bake at 350 for one hour, or until very tender
Combine remaining ingredients (except green onions and sesame seeds) in a saucepan and simmer 5 minutes
Remove from oven and drain ribs well - careful, there will be lots of steam under the foil
Pour honey mixture over spareribs and make sure all ribs get coated
Bake, uncovered, at 350 for another hour. Baste well about every 10 minutes
Remove from oven and garnish with the green onions and sesame seeds.
Makes about 2 dozen wings
Make them on a moments notice by keeping a bag of wings in the freezer - you don't even need to defrost them. Just yank 'em out and throw them in the oven, it's a piece of cake.
3 pounds chicken wings
1/2 cup honey
1/4 cup butter
6 ounces Louisiana-style hot sauce
1/2 to 1 teaspoon cayenne pepper
good size pinch of salt
Preheat broiler
Place wings on a foil lined baking sheet and broil until done - about 10 minutes a side - more if frozen
While they're cooking, put remaining ingredients in a small pot and simmer for about 15 minutes
When wings are done, mix them in batches with the sauce in large bowl
Place wings in serving bowl with some of the sauce
Makes 24 halves
Think deviled eggs are old-school and don't belong in contemporary life? Think again junior.
Serves 4
You can use either fresh corn that you grill or a can of corn - and trust me...the can is very easy and still really really good. Don't knock it until you've made it.
