Braised Short Ribs with Cheesy Grits

INGREDIENTS:

For the Short Ribs:

  • 3 tablespoons vegetable oil
  • 5 pounds beef short ribs
  • 1 onion, finely chopped
  • 3 carrots, peeled and cut into ¼-inch slices
  • 4 stalks celery, cut into ¼-inch slices
  • 4 garlic cloves, thinly sliced
  • 5 thyme sprigs
  • 4 cups chicken stock
  • 4 cups dry red wine (example: cabernet sauvignon)

For the Cheesy Grits:

  • 4 cups water
  • 1 cup corn grits
  • 3 tablespoons unsalted butter
  • 6 ounces smoked cheddar cheese, shredded
  • 2 ounces smoked gouda cheese, shredded
  • Salt and pepper, to taste

INSTRUCTIONS:

1. Prepare the Short Ribs: Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering. Season the short ribs liberally with salt and pepper, then add half of the short ribs to the skillet until a brown crust forms on all sides, about 2 to 3 minutes per side. Remove the short ribs to a 9×13-inch baking dish and repeat with the remaining short ribs. All of the short ribs should now be in the baking dish in a single layer.

2. Reduce the heat to low and add the onion, carrot, celery and garlic to the now-empty skillet and cook, stirring occasionally, until the vegetable are very soft and lightly browned, about 20 minutes. Add the wine and thyme and bring to a boil over high heat. Pour the hot mixture over the short ribs and allow to cool to room temperature, then cover and refrigerate overnight, turning once.

3. The next morning, remove the short ribs from the marinade and place in a 6-quart slow cooker. Transfer the marinade to a medium saucepan, add the chicken stock, and bring to a boil over high heat. Pour over the short ribs, place the lid on the slow cooker and cook on low for 8 to 10 hours.

4. Prepare the Grits: About 30 minutes before planning to eat, begin to prepare the grits. Bring the water to a boil, then slowly stir in grits. Reduce the heat to low and cook, stirring occasionally, until thick and creamy, about 20 to 30 minutes. Remove from the heat and stir in the butter and shredded cheeses until both are melted and incorporated into the grits. Season with salt and pepper.

Cheeseburger Biscuit Pie

Ingredients

  • 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Homestyle Buttermilk Biscuits
  • 1 lb lean (at least 80%) ground beef
  • 1/4 cup chopped onion (1/2 medium)
  • 1/3 cup ketchup
  • 3 tablespoons yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 7 slices (3/4 oz each) American cheese

Instructions:

  1. Heat oven to 400°F. Grease 9-inch pie pan with shortening. Separate dough into 10 biscuits. Press 6 biscuits in bottom and up side of pie pan to form crust. Cut remaining 4 biscuits into quarters; set aside.
  2. 2In 10-inch skillet, cook ground beef and onion over medium heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in ketchup, mustard, salt and pepper. Cook uncovered until bubbly. Spoon into biscuit-lined pan.
  3. 3Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down, around edge of hot beef mixture.
  4. 4Bake 15 to 17 minutes or until biscuits are golden brown.

 

Steak Fajita Grilled Cheese Recipe

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Tablespoons Worcestershire Sauce
  • Juice of 1 Lime
  • 2 cloves Garlic , crushed
  • 1 teaspoon ground Cumin
  • 1/2-1 teaspoon crushed red Chili/Pepper Flakes (adjust to your tastes)
  • Salt to your tastes
  • 1 teaspoon brown sugar
  • 1 (500g | 16oz) Beef Fillet Steak (Rump, Eye Fillet, or Scotch Fillet), sliced into 4 pieces
  • 1 Onion , sliced
  • 1/2 Red Capsicum/Bell Pepper , Deseeded and Sliced
  • 1/2 Yellow/Orange Capsicum/Bell Pepper , Deseeded and Sliced
  • 1/2 Green Capsicum/Bell Pepper , Deseeded and Sliced
  • 8 slices day-old sourdough bread
  • 1 whole , ripe avocado, sliced
  • 8 slices Mozzarella cheese
  • 1/4 cup salsa Dip
  • 1/2 cup Greek yoghurt/sour cream
  • Fresh Coriander/Cilantro Leaves

Instructions

  1. In a large shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili/pepper flakes, salt and sugar until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately OR marinade for 1-2 hours in the refrigerator (or over night) for a deeper flavour.
  2. Prepare bread, avocados, cheese, salsa, Greek yogurt/sour cream, and cilantro.
  3. Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil. Add the capsicums/peppers and onion and fry for a few minutes, until they’re cooked but still crunchy and vibrant in colour and have nice chargrilled marks on them. Remove to a warm plate and set aside.
  4. In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to your liking. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.
  5. Preheat grill/sandwich press, and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and coriander/cilantro leaves. Place them into the grill/press and cook until warm and cheese has melted through.
  6. Serve with limes, extra Greek yogurt/sour cream and salsa!

Southern Fried Wings with Chipotle Aioli and Honey Drizzle Recipe

Ingredients

  • 3 lbs chicken wings
  • honey for drizzling
  • canola oil for frying
For the Chipotle Aioli
  • 1 cup plain mayo
  • 1 head roasted garlic
  • 1/2 tsp chipotle powder
  • 1 to 2 Tbsp lemon juice
  • pinch salt and pepper to season
For the flour and spice dredge
  • 2 cups flour
  • ½ tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp dry thyme
  • 1 tbsp powdered ginger
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  •  tsp salt

Instructions

To prepare the chipotle aioli
  1. Remove the roasted garlic cloves from the skins and mash them into a smooth paste with a fork
  2. Add the garlic to the remaining ingredients and stir well to combine thoroughly.
To prepare the wings
  1. Fill deep fryer with canola oil and preheat to 350 degrees F.
  2. Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips.
  3. Mix together all of the ingredients in the flour dredge.
  4. Dredge the wings in the flour mixture, pressing it on well to get good contact.
  5. Drop the wings into the preheated fryer.
  6. Fry for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
  7. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
  8. Drizzle the platter of wings with honey and serve with the aioli for dipping.

Barbecue Chicken Stuffed Baked Potato Recipe

Ingredients

  • 4 large Russet Burbank Idaho® Potatoes, scrubbed
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups barbecue sauce (homemade or store bought)
  • 1 cup shredded cheddar cheese
  • chopped scallions

Instructions

  1. Heat your oven to 400 degrees F. and using the tines of your fork poke holes all over the potatoes. Bake the potatoes for about 45 minutes to 1 hour until they are tender. Remove from the oven once finished.
  2. In a small bowl combine the cumin, chili, salt, paprika, black pepper, garlic powder, onion powder and cayenne pepper.
  3. Wash and dry the chicken thighs and rub all over with the spice mix.
  4. Place the seasoned chicken on a rimmed baking sheet covered with parchment paper and bake in the heated 400 degree oven for 15-20 minutes or until the chicken is no longer pink throughout.
  5. Let cool for about 10 minutes and shred (tip for easy shredding, place the chicken in your stand mixer fitted with the paddle and mix on medium speed for 2-3 minutes).
  6. Toss the chicken with barbecue sauce and set aside.
  7. Split open the cooked baked potatoes, and stuff about 1 cup of chicken inside the potato. Repeat with the remaining potatoes and then top with 1/4 cup of cheddar cheese on each potato and chopped scallions.

Steak, Roasted Tomato and Caramelized Onion Sandwich Recipe

Ingredients

  • 2 Vidalia Onions
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon balsamic vinegar
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds flank steak
  • kosher salt and black pepper
  • 4 slices swiss or gruyere cheese
  • pesto – any variety: kale , ramp , basil, garlic scape
  • 4 hearty rolls, toasted

Instructions

  1. Remove the tip and root ends of the onions, cut in half and thinly slice.
  2. In a large cast iron skillet over medium heat melt the butter and add the olive oil. Add the sliced onions to the pan and coat. Let cook over medium heat until the onions start to soften and brown slightly.
  3. Reduce the heat to medium low and continue to saute the onions, stirring them every 5-10 minutes or so scrapping the brown bits from the bottom of the skillet with a wooden spoon. Around 20 minutes the onions should start to look lightly golden brown, around 40 minutes more golden and at 50 minutes they should be a deep color.
  4. After 50 minutes of cooking, add the balsamic vinegar and continue to cook for another 10 minutes. You can continue to cook for are more richer flavor but at this point the onions are finished. Remove from the pan with a slotted spoon and place in a bowl.
  5. While the onions are cooking, heat your oven to 325 degrees and line a rimmed baking sheet with parchment paper. Add the halved cherry tomatoes and toss with olive oil, balsamic vinegar, salt and pepper.
  6. Roast for 40 minutes and let cool to room temperature.
  7. Bring your steak to room temperature before cooking, then season generously with salt and pepper.
  8. If grilling – grill the steak to your desired internal temperature, I recommend medium rare – about 6-7 minutes per side.
  9. If cooking indoors, heat a cast iron skillet over medium high heat and drizzle 1/2 tablespoon oil in the skillet. Cook one side for about 8 minutes and the second side for 6.
  10. Remove the second, tent with foil and let rest for 15 minutes before thinly slicing.
  11. Slice the rolls, and spread pesto on each side of the bread. Line the bottom roll with roasted tomatoes and then 3-4 slices of steak. Top with a piece of swiss cheese and a heaping amount of caramelized onion.
  12. Place the roll on the grill to melt the cheese slightly or in your oven or broiler for 1-3 minutes to melt the cheese.
  13. Top the sandwich and enjoy!
  14. Leftover onions an tomatoes can be stored in the refrigerator for up to one week or frozen for 3 months.

Grilled Carne Asada Tacos Recipe

Ingredients

  • About 2 lbs skirt steak
For the marinade:
  • 4 garlic cloves, minced
  • 2 minced jalapeno peppers, one with seeds and one without
  • 2 tbsp chopped fresh cilantro
  • 1 tsp black peppercorns, cracked (see note)
  • 2 limes, juiced
  • 1 1/2 tsp worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/4 cup chopped scallions
  • 1/2 cup orange juice
For serving:
  • 8-10 soft tacos (I used flour)
  • Chopped white onion
  • Cheese
  • Guacamole, or avocado slices
  • Chopped cilantro

Instructions

  1. Place whole skirt steak in a container (it’s okay for the steak to be folded over on itself to fit in there). Combine all marinade ingredients and pour in container over skirt steak. Cover and refrigerate for preferably 2 hours, but 1 hour will work if you’re pressed for time.
  2. Brush the grill grates with oil before you add the steak. Heat the grill to medium-high heat (in the 400-450 degree F range). Once heated, add the steak in a single layer and allow it to cook with the lid closed for about 7-10 minutes, before flipping over and cooking for another 7-10 minutes on the other side.
  3. To check for doneness, insert an instant read meat thermometer about 1/2″ into the thickest part of the steak. You’ll want the temperature to reach 145 degrees F for about a medium-rare doneness. Because skirt steak is a thin cut of meat, you don’t have to worry too much about the temperature rising after it’s removed from the grill.
  4. Take the steak off the grill and allow to sit for just a minute or two. Meanwhile add tortillas to the grill and let them heat until grill lines begin to form. Flip and repeat on the other side, and then remove.
  5. Using a sharp knife, cut the steak into thin slices diagonally against the grain. You can use these strips as-is for the tacos, or cut into smaller chunks to cut down on any chewiness as you bite into the tacos (personal preference!).
  6. Top tortillas with carne asada and all your favorite toppings.

Shrimp and Chorizo Jambalaya Recipe

Ingredients

  • 1 medium yellow onion, diced
  • 2 bell peppers (any color), diced 1/4 inched
  • 3 garlic cloves, minced
  • 1 jalapeno, finely diced (remove the seeds for less heat)
  • 2 fresh chorizo links, cut into 1/4 inch slices
  • 1 – 15oz can diced tomatoes
  • 3/4 cup long grain rice
  • 2 1/14 cups chicken stock
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound large shrimp, peeled and deveined

Instructions

  1. In a large cast iron skillet over medium heat pour 2 tablespoons of neutral oil such as avocado or grapeseed. Once the oil is shiny and hot add the chorizo and cook until it starts to brown and caramelize on both sides – moving it around the pan so it doesn’t burn.
  2. Remove the chorizo from the pan with a slotted spoon and set aside in a small bowl.
  3. If needed add a little more oil to the pan and add the onion, peppers and jalapeno. Cook until the onions are soft and translucent. About 5-7 minutes and add the garlic. Cook for about 30 seconds or until fragrant.
  4. Add the chorizo back into the pan and pour in the diced tomatoes. Stir in the rice and then the chicken stock, salt, cumin, chili powder and cayenne pepper. Bring the stock to a simmer and reduce the heat to medium-low. Cover the skillet and cook for 20 minutes or until most of the stock has been absorbed.
  5. At this time add the shrimp, cover again and continue to cook until the rice is tender and cooked through, about 5-6 minutes more. Taste, if the rice isn’t cooked through add more chicken stock and cook until it’s absorbed. Adjust seasoning as necessary.
  6. Serve jambalaya with a side of guacamole, limes and cilantro to top.

Southern Fried Catfish Recipe

Ingredients

  • catfish fillets
  • 2/3 Cups of buttermilk
  • tablespoons Old Bay Seasoning
  • tablespoons flour
  • 1 1/2 cups cornmeal
  • oil for frying
  • sat, pepper

Instructions

  1. Heat oil in a large, deep skillet.  Oil is ready when the handle of a wooden spoon is placed in the oil if bubbles form around the handle the oil is ready!
  2. Place buttermilk in a shallow dish.  In a separate bowl stir together the cornmeal, flour,  seasoning, salt, and pepper.  When oil is ready, coat one fish fillet in buttermilk then dredge in cornmeal mixture.  Carefully place fish in hot oil.  Fry fish for 4-5 minutes, turn and fry the second side for another 4-5 minutes or until golden brown.  Remove fish and place on a paper towel to drain.  Repeat with remaining fillets.
  3. Serve fish immediately.

Oven Baked Pulled Pork Sliders with Beer Cheese Sauce Recipe

INGREDIENTS:

for the beer cheese sauce:

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup mild ale beer
  • 1 cup shredded mild cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper

for the sliders: 

  • 6 slider pretzel buns
  • two 1 lbs Curly’s West Coast IPA Style Pulled Pork
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup unsalted butter
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Sesame seeds, for garnish

INSTRUCTIONS:

for the beer cheese sauce:

  1. In a medium saucepan preheated to medium heat, melt the butter. Add the flour and begin to whisk creating a roux. Once the flour has been cooked out about two minutes, gradually pour in the milk and beer. Keep stirring until thickened about five minutes. Remove saucepan from the heat and stir in cheese, salt, and pepper.

for the sliders: 

  1. Preheat an oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside.
  2. In a small saucepan preheated to medium heat, melt the butter. Once the butter is melted stir in the Worcestershire sauce, garlic powder, and onion powder until well incorporated. Turn the heat to low until ready to garnish pretzel buns.
  3. In a large skillet preheated to medium high heat, remove Curly’s West Coast IPA Style Pulled Pork from the packaging and place into the skillet. Stir the pulled pork until heated through about five minutes and remove skillet from heat. Next, place six bottom pretzel buns on the baking sheet. Divide the pulled pork between the six pretzel buns. Spoon some of the beer cheese sauce over the of the pulled pork followed by a 1/4 cup mozzarella cheese on each slider. Place the remaining top bun over the pulled pork and cheese. Next, take some of the melted butter and using a pastry brush, brush the tops of the pretzel buns. Garnish with sesame seeds. Place the sliders into the oven for about 15 minutes or until the cheese has melted and the pretzel buns are toasted. Remove the sliders from the oven and serve immediately.