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Thai Ribs

Thai Ribs

Instructions

Thai ribs

Recipe Provided by Zea Rotisserie & Grill

Entrée portion:

Thai sauce:

¼ cup sweet soy sauce

¼ cup regular soy sauce

¼ cup sweet chili sauce

2 tbls minced fresh garlic

*all 3 sauces available in Asian markets

 

Herb blend:

¼ cup cilantro

¼ cup basil

¼ cup chopped green onions

 

Basic rib procedure:

St. Louis Style Ribs (12-16 count bones)

Spread on top 1 tbls of kosher salt

1 tbls black pepper

Wrap tight in foil

Roast in a 200 degree oven for 2 hours

Remove from oven and cool completely

 

Rib grilling procedure:

On your grill, put cooled ribs bone side down

Brush sweet marinade on top side

Allow to sit on fire until ribs underneath are slightly charred

Flip ribs over

Slightly char meat side

Flip ribs over

Glaze meat side again with sauce

Cut ribs in half

Evenly distribute herb blend garnish

Add a sprinkle of sesame seeds

Ingredients
  • ¼ cup sweet soy sauce
  • ¼ cup regular soy sauce
  • ¼ cup sweet chili sauce
  • 2 tbls minced fresh garlic
  • ¼ cup cilantro
  • ¼ cup basil
  • ¼ cup chopped green onions
  • St. Louis Style Ribs (12-16 count bones)
  • 1 tbls of kosher salt
  • 1 tbls black pepper
  • Sesame seeds
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Asian Style Pork Spear Ribs

Asian Style Pork Spear Ribs

Instructions

WHAT YOU NEED

2 racks baby back ribs, trimmed and cut into individuals

Marinade

½ cup soy sauce

1/3 cup dry sherry

¼ cup hoisin sauce

2 tablespoons brown sugar

2 tablespoons honey

3 cloves garlic, slice

1 small piece fresh ginger, minced

2 ½ teaspoons cider vinegar

2 teaspoons sesame oil

1 teaspoon shricha hot sauce

½ teaspoon Chinese five spice powder

¼ teaspoon white pepper

 

GARNISH

5 green onions, finely chopped

Black sesame seeds

Cilantro sprigs

 

WHAT TO DO

1. Preheat oven to 250 degrees.

2. Combine marinade ingredients. Place individually cut ribs into resalable plastic bags.

3. Pour equal amounts of marinade over ribs, making sure they are well coated. Seal bags and place into refrigerator. Marinate ribs for 3 hours.

4. Remove ribs from bags, reserve marinate. Wrap ribs in 2 layers of foil and bake for 2 to 2 ½ hours or until desired tenderness. Baste with reserved marinade 2-3 times throughout cooking process.

Ingredients

2 racks baby back ribs, trimmed and cut into individuals
½ cup soy sauce
1/3 cup dry sherry
¼ cup hoisin sauce
2 tablespoons brown sugar
2 tablespoons honey
3 cloves garlic, slice
1 small piece fresh ginger, minced
2 ½ teaspoons cider vinegar
2 ½ teaspoons cider vinegar
1 teaspoon shricha hot sauce
½ teaspoon Chinese five spice powder
¼ teaspoon white pepper
5 green onions, finely chopped
Black sesame seeds
Cilantro sprigs

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Pulled BBQ Chicken Sandwiches

Pulled BBQ Chicken Sandwiches

Instructions
WHAT YOU NEED
CHICKEN:
Cooking spray
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
3 drumsticks
2 thighs
2 breast
BBQ SAUCE:
2 teaspoons canola oil
1/2 cup finely chopped onion
1 tablespoon dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
Cole Slaw
½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 tablespoon apple cider vinegar
1 teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
½ teaspoon garlic powder
1 pinch sugar
½ medium cabbage, shredded
½ small red cabbage shredded
1 large carrot, shredded
½ small onion, finely chopped
1 jalapeño, deseeded and finely chopped
4 brioche buns, toasted
WHAT TO DO
1. Preheat grill to medium-high heat.
2. For Chicken: Heat oven to 375 degrees, combine salt, pepper, onion powder, garlic powder, and paprika in a bowl and mix well. Season chicken with spices. Place chicken on a grill and grill 6 to 8 minutes until desired grill marks are reached, turning occasionally. Place chicken in oven on 375 degrees for about 10 minutes or fork tender. Let stand for 5 minutes. Shred chicken with 2 forks and add ¼ cup of barbecue sauce.
3. Barbecue sauce:  Heat canola oil in a medium saucepan over medium heat. Add onion and cook for 5 minutes or until tender, stirring occasionally. Stir in brown sugar, chili, garlic powder and mustard. Cook for about 5 minutes. Stir in ketchup and vinegar and bring to a boil. Reduce heat, and simmer for 5 minutes or until sauce slightly thickens, stir occasionally.
4. For Cole Slaw: Whisk together ingredients and set in refrigerator to chill. In a large bowl, toss together cabbages, carrots and onions. Pour in slaw dressing and mix well. Serve immediately or refrigerate until ready to serve.
Toss the meat in barbecue sauce and place on a bun. Top with coleslaw and place the other bun on top.
Ingredients
  • Cooking spray
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3 drumsticks
  • 2 thighs
  • 2 breast
  • 2 teaspoons canola oil
  • 1/2 cup finely chopped onion
  • 1 tablespoon dark brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground red pepper
  • 1 cup ketchup
  • 2 tablespoons cider vinegar
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 pinch sugar
  • ½ medium cabbage, shredded
  • ½ small red cabbage shredded
  • 1 large carrot, shredded
  • ½ small onion, finely chopped
  • 1 jalapeño, deseeded and finely chopped
  • 4 brioche buns, toasted
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New Orleans Red Beans & Rice with Ham Shanks

New Orleans Red Beans & Rice with Ham Shanks

Instructions
New Orleans Red Beans & Rice
WHAT YOU NEED
1 pound dry small Camilla red beans
1 ½ tablespoons of butter
1 large onion, chopped
1 ½ cups celery, chopped
1 cup green bell pepper, seeded and chopped
4 cloves garlic, sliced
4 to 6 cups ham shank stock
1 bay leaf
1 tablespoon Worcestershire sauce
Creole seasoning to taste
Crystal hot sauce to taste
Kosher salt
Ground pepper
2 cups cooked white rice
WHAT TO DO
1. Place dried beans in a large bowl and cover them with cold water by a couple of inches. Let soak for 8 hours or overnight.
2. Drain water off soaked beans and set aside. In a large pot, add butter, onions, celery, bell pepper and garlic. Cook for 3-5 minutes or until vegetables become soft.
3. Add beans, ham shank stock and bay leaf to pot. Bring to a boil. Reduce to a simmer and cover. Simmer for 1½ hours or until bean very tender.
4. Remove ham shanks from pot and set aside. Allow meat to cool slightly, then shred with a fork. Return meat back to pot and add Worcestershire sauce and creole seasonings to taste. Cover and cook for another hour or until the mixture gets thick and creamy. Season with hot sauce, salt and pepper. Serve over rice.
Chefs Tip:
1. Quick soak red beans by putting them in a bowl and pouring boiling water over them, covering them by 2 inches, then letting them soak for two hours.
2. For creamy beans, cooking liquid should barely be above the beans.
Braised Ham Shanks
WHAT YOU NEED
2 pounds smoked ham hocks
½ medium Spanish onion, halved
3 small celery stalks, roughly chopped
½ medium carrot, peeled, roughly chopped
6 fresh garlic cloves
1 fresh bay leaf
1 sprig fresh thyme
6 black peppercorns
8 cups low sodium chicken stock
WHAT TO DO
1. Combine all ingredients in a medium stockpot.  Bring meat to a boil over high heat. Reduce heat to low and cover with a lid. Cook meat at a steady simmer until tender about 4 to 5 hours.
2. Remove hocks with a slotted spoon and put them in a large bowl. Strain the cooking liquid and discard vegetables and herbs. Let hocks cool in braising liquid.
3. After hocks cool, fork pull meat off bone into bite-sized chunks. Discard bones and most of the fat, also reserve shank stock for beans. Use pulled hock meat to turn a soup into a hearty meal.
Ingredients
  • 1 pound dry small Camilla red beans
  • 1 ½ tablespoons of butter
  • 1 large onion, chopped
  • 1 ½ cups celery, chopped
  • 1 cup green bell pepper, seeded and chopped
  • 4 cloves garlic, sliced
  • 4 to 6 cups ham shank stock
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • Creole seasoning to taste
  • Crystal hot sauce to taste
  • Kosher salt
  • Ground pepper
  • 2 cups cooked white rice
  • 2 pounds smoked ham hocks
  • ½ medium Spanish onion, halved
  • 3 small celery stalks, roughly chopped
  • ½ medium carrot, peeled, roughly chopped
  • 6 fresh garlic cloves
  • 1 fresh bay leaf
  • 1 sprig fresh thyme
  • 6 black peppercorns
  • 8 cups low sodium chicken stock
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Pepper Crusted Ribeye

Pepper Crusted Ribeye

Instructions

WHAT TO DO

ribeye

1. preheat oven to 400 degrees

2. heat grill to high heat

3. in mixing bowl mix olive oil, salt, pepper, rosemary, parsley, garlic powder, minced garlic, and crushed peppercorns

4. coat the crust’s edges thickly and generously with the garlic and herb mixture

5. place crusted ribeye on grill and sear grill, flipping steak halfway through cook time, to your desired doneness

6. brush thai bbq sauce onto surface of steak and serve

Ingredients

22 ounce ribeye
½ teaspoon salt
1 pinch pepper
3 tablespoon olive oil
2 tablespoons freshly crushed mixed color peppercorns
1 tablespoon minced garlic
2 tablespoons rosemary leaves
1 tablespoon minced parsley
1 pinch garlic powder
¼ cup store bought thai barbecue sauce
fresh cilantro leaves for garnish

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Salisbury Meat Balls with Pan Gravy and Chive Mashed Potatoes

Salisbury Meat Balls with Pan Gravy and Chive Mashed Potatoes


Instructions
Salisbury Meat Balls with Pan Gravy 
WHAT YOU NEED
2 tablespoons butter
1 onion, diced
1 medium green bell pepper, diced
1¼ cups market mushrooms, thinly sliced
1½ pounds ground beef
10 ounce can low sodium beef broth
1 egg, beaten
Black pepper
Kosher salt
½ cup Panko bread crumbs
1 tablespoon all-purpose flour
¼ cup ketchup
2 teaspoons Worcestershire sauce
½ teaspoon mustard powder
⅓ cup chicken stock
WHAT TO DO
1. Place butter in a sauté pan.  Add onions and bell peppers. Sauté over medium heat for about 5 minutes. Add mushrooms and cook until liquid is absorbed, set aside.
2. In a bowl combine beef, ¼ cup of broth, egg, pepper, salt and panko breadcrumbs. Mix well and shape meatballs.
3. In a small bowl, combine remaining broth, flour, ketchup, Worcestershire sauce and mustard powder. Mix well.
4. Place meatballs in a large cast iron skillet and brown off, about 4 minutes. Cover meatballs with onions, mushrooms and peppers and pour broth mixture over top. Cover and simmer 20 minutes or until done. Serve with homemade mashed potatoes with chopped chives.
Chive Mash Potatoes
WHAT YOU NEED
1 ½ lbs. Yukon gold potatoes, peeled and quartered
½ cup whole milk or heavy cream
4 tablespoons soft butter
Kosher salt to taste
Fresh ground black pepper to taste
1 tablespoon fresh chives, chopped
WHAT TO DO
1. Place potatoes in a large pot; cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes or until tender enough to mash, then drain off water.
2. Add room milk and soft butter to pot of potatoes, mash with a potato masher or fork to desired consistency. Season with salt, and black pepper, mashing until well combined. Stir in chopped fresh chives and serve.
Ingredients
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 medium green bell pepper, diced
  • 1¼ cups market mushrooms, thinly sliced
  • 1½ pounds ground beef
  • 10 ounce can low sodium beef broth
  • 1 egg, beaten
  • Black pepper
  • Kosher salt
  • ½ cup Panko bread crumbs
  • 1 tablespoon all-purpose flour
  • ¼ cup ketchup
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon mustard powder
  • ⅓ cup chicken stock
  • 1 ½ lbs. Yukon gold potatoes, peeled and quartered
  • ½ cup whole milk or heavy cream
  • 4 tablespoons soft butter
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 1 tablespoon fresh chives, chopped
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Grilled Steak Teriyaki with Bok Choy and Brown Rice

Grilled Steak Teriyaki with Bok Choy and Brown Rice

Instructions
WHAT YOU NEED
2 16 oz. Prime rib eye steaks
1/3 cup soy sauce
¼ cup mirin
2 tablespoons vegetable oil
½ tablespoon fresh garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon sugar
1 teaspoon finely grated orange zest
2 medium scallions, white parts minced and green parts sliced thin
Sauce
1/3 cup soy sauce
½ cup sugar
½  cup sake
½  cup mirin
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
WHAT TO DO
1. Combine ingredients, except scallion greens, in gallon-sized zipper-lock bag. Toss to combine. Press out as much air as possible, and seal. Refrigerate 30 minutes or up to an1 hour, flipping bag every 15 minutes to ensure meat marinates evenly.
SAUCE
1. While grill is getting hot, whisk sauce ingredients together in small saucepan. Bring sauce to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and stir until sauce thickens, about 15 minutes. Set aside to serve with grilled meat.
2. Remove meat from marinade and pat dry. Grill until well seared and caramelized on first side, about 3 to 4 minutes. Using tongs, flip steak over and grill until second side is well seared and caramelized, 3 to 4 minutes.
3.  Brush top of meat with sauce and serve with steamed brown rice and Bok Choy.
Ingredients
  • 2 16 oz. Prime rib eye steaks
  • 1/3 cup soy sauce
  • ¼ cup mirin
  • 2 tablespoons vegetable oil
  • ½ tablespoon fresh garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sugar
  • 1 teaspoon finely grated orange zest
  • 2 medium scallions, white parts minced and green parts sliced thin
  • 1/3 cup soy sauce
  • ½ cup sugar
  • ½ cup sake
  • ½ cup mirin
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch
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Skillet Apple Cobbler with Pie Crust

Skillet Apple Cobbler with Pie Crust

Instructions
1. Preheat oven to 350 degrees F.
2.  In a large cast iron skillet, combine apples, butter, brown sugar, cinnamon, allspice, nutmeg, salt, lemon juice and cornstarch. Cook apples over medium heat until caramelized and softened.
3.  Using a rolling pin, roll out pie crust shells and slice or tear into squares. Place crust pieces over apple mixture. Sprinkle with granulated sugar.
4.  Bake cobbler for 35-40 minutes or until crust is golden brown. Cool on a wire rack for 30 minutes. Serve with vanilla bean ice cream.
Ingredients
  • 2 pounds fresh Granny smith apples, cored, peeled and cut into wedges
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon fresh ground nutmeg
  • Pinch of salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon cornstarch
  • 2 refrigerated pie crust
  • 2 tablespoons granulated sugar
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Skillet Pineapple Upside-Down Cake with Bing Cherries

Skillet Pineapple Upside-Down Cake with Bing Cherries

Instructions
1. Preheat oven to 350 degrees.
2. Mix brown sugar and butter together. Spread evenly in the bottom of an 8-inch cast-iron skillet or cake pan with a wooden spoon. Arrange the pineapple slices on top of mixture in pan and set aside.
3. Beat eggs together in mixing bowl. Add sugar and mix well. Stir in flour, baking powder, salt and pineapple juice. Mix until blended. Pour batter evenly over pineapple rings.
4. Place skillet in oven and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool skillet for 15 minutes. Place a serving plate over pan and flip cake onto plate. Place a Bing cherry inside each pineapple ring and serve it up with your favorite ice cream.
Ingredients
  • 1 cup brown sugar, firmly packed
  • 8 tablespoons unsalted butter, melted
  • 2 16-ounce cans pineapple slices, drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup pineapple juice
  • 8 maraschino cherries
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Whisky “Banana Parfait” with Roasted Maple-Pecans

Whisky “Banana Parfait” with Roasted Maple-Pecans

Instructions
1. Preheat oven to 350°F. Toss pecans, maple syrup and salt on a parchment paper-lined baking sheet. Bake until maple syrup is caramelized and pecans are toasted, 10-15 minutes. After pecans have cooled, rough chop and set aside.
2. Bring whiskey, white and brown sugar, and butter to a boil in a large skillet. Turn off heat and stir mixture to dissolve sugar.
3. Return to medium heat and simmer until sauce is thickened, about 2 minutes. Add bananas and stir occasionally until bananas have softened, about 2 minutes. Remove from heat and let bananas and sauce cool in skillet.
4. Layer bananas and sauce, pecans, and yogurt in small mason jars. Serve immediately.
Chef Tip:
Be careful not to move pan with whisky rye while cooking, pan may flame up.

Ingredients
1 cup pecan halves
¼ cup pure maple syrup
Pinch of kosher salt
¾ cup rye whiskey
3 tablespoons sugar
½ cup packed light brown sugar
3 tablespoons unsalted butter
6 bananas, peeled and cut into chunks
¼ cup nonfat Greek yogurt