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Smoked Grilling Spices

James — Mon, 24 Sep 2012 19:22:46 +0000

These smoked spices are wonderful for cooking food on the grill! You can find them on sale here.

5 master crafted smoked spice selections from one of the most unique and popular specialty spice lines on the planet! We craft each premium selection with the absolute finest spices and pure natural hardwood smoke to bring you an explosion of flavor and aroma to every bite.

Smokehouse Salt Co. premium smoked spices contain the finest premium spice and natural hardwood smoke.

Best Steak Marinade

James — Mon, 24 Sep 2012 18:24:43 +0000

This is the best steak marinade in the world. No really it is. At least my wife thinks so. So simple and easy to make also. Here is the recipe:

Best Steak Marinade

1/3 cup soy sauce
1/2 cup olive oil
juice of 1 large lemon
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon white pepper
1 teaspoon red pepper flakes
2 cloves garlic, minced

And there it is. All you’ve got to do is mix it all together and put your steak in it. I always marinade my skirt steak in this marinade overnight and it turns out so juicy and flavorful. The best way to cook your steak is over high heat on a grill until it is rare or medium rare. If you go higher than that temp on purpose…shame on you! Unless it’s for a baby!

Cajun Seasoning

James — Mon, 25 Jun 2012 16:02:55 +0000

This is a quick and simple Cajun style seasoning. It does not contain salt, so you can add your own without over doing it.

2 teaspoons white pepper
2 teaspoons black pepper
2 teaspoons red pepper, ground
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder

Just combine all these seasonings in a bowl and stir together until completely mixed.

Veal Piccata

James — Thu, 21 Jun 2012 15:24:35 +0000

Piccata is a method of preparing food: meat is sliced, coated, sautéed and served in a sauce. The dish originated in Italy using veal (veal piccata). In the United States, the most well-known variant is chicken piccata

Veal Piccata

Print recipe

Serves	4
Prep time	15 minutes
Meal type	Main Dish
Misc	Serve Hot
Occasion	Casual Party

Ingredients

4 veal scallops (pounded to thickness of 1/8 inch)
1/2 cup all purpose flour
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 1/2 tablespoon olive oil
5 tablespoons butter
1 cup white wine
1/2 cup chicken stock
1 clove garlic (chopped)
1 lemon (juiced)
2 tablespoons capers (drained)
1 tablespoon parsley leaves (chopped)

Note

I had never made Veal Piccata before this. I have always made Chicken Piccata but Veal was on sale at the grocery store so I thought I would give it a whirl! Whenever I'm in the mood for "something different," this is my go to dish.

Directions

Step 1	In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt, pepper, cayenne, and garlic powder and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour
Step 2	Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside.
Step 3	Add 1 tablespoon butter to pan and cook garlic, shallots, and capers for about a minute. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and lemon juice and cook for 5 minutes, or until the sauce has thickened slightly.
Step 4	Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

Just add meat!

James — Sat, 26 May 2012 20:15:59 +0000

I’ve got my rub, mop, and sauce all made up and ready to go. I’ve rubbed down a few slabs of ribs and they will be sitting in the refrigerator until tomorrow. Oh man I can’t wait! View some earlier posts to see how I make all of my flavor makers.

Spicy BBQ Rub

James — Mon, 21 May 2012 19:58:29 +0000

The grilling season is upon us! I now have a grill! I get to use my BBQ recipes again! YES!!! Overjoyed is an understatement of how I feel.

Spicy BBQ Rub
1/4 cup brown sugar
1/4 cup paprika
3 tbsp black pepper
4 tbsp coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery powder
2 tsp cayenne powder

Apply generously to meat and let sit in refrigerator for a few hours to overnight.

And there you have it. This will be applied to a bone-in Boston butt soon! Make sure to check out my BBQ Mop Sauce and BBQ Sauce recipes to complete the holy trinity!

The World’s Best Lasagna

James — Sat, 11 Feb 2012 08:08:00 +0000

I found this recipe at allrecipes.com. The only thing that I changed was the way the noodles were prepared. Other than that I followed this recipe and I’m glad that I did. The sauce will be the sauce that I make when making spaghetti now as well. You simply have to try this! This is what I did:

The World’s Best Lasagna

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

15 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
When sauce is finishing simmering, soak noodles in hot tap water for about 30 minutes.
Mix ricotta cheese, egg, and 1/2 tsp salt in a bowl.
Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

This is the best traditional lasagna I’ve ever made. My mouth was watering when the sauce was cooking. Well…worth…the…wait! Stop what you’re doing right now and go make this recipe!!!!

Horseradish Sauce

James — Fri, 14 Oct 2011 05:56:00 +0000

I’ve always loved the sauce that most restaurants serve with onion pedals. Horseradish sauces also go good with beef. I decided that it was time to make my own. This is what I did:

Horseradish Sauce
1 cup mayonnaise
4 tbs prepared horseradish
2 ts Dijon mustard
1 ts garlic powder
1 ts onion powder
1 ts ground red pepper

Mix all of these ingredients in a bowl until well mixed. Place in refrigerator and let flavors mingle. Enjoy!

This is a quick and simple sauce to make. It goes well with many different dishes. And it’s right up my alley because, as I hope we all know by know, I love spicy foods!

Flat Iron Steak w/Chimichurri Sauce

James — Sat, 08 Oct 2011 09:03:00 +0000

I was continuing the search for something different and decided to try to make a Chimichurra sauce. I’ve always seen recipes with it and made the decision to make my own. I found a cheap Flat Iron steak in the grocery store. Can you say fate?

Flat Iron Steak w/Chimichurri Sauce
1lb flat iron steak

1 bunch fresh parsley, chopped

1 pinch fresh cilantro, chopped

8 cloves garlic, chopped

3/4 cup olive oil

1/8 cup sherry wine

1/8 cup white vinegar

3 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon crushed red pepper

Combine all ingredients for sauce in a food processor. Pulse until mixed well but not pureed. Let sit and the flavors will mingle.
Season steak with salt and pepper and cook until done to your likeness. Remove steak from heat and top with Chimichurri sauce. Let rest for five minutes. Enjoy!

This was a different flavor. I think I used to much cilantro for my liking but my wife thought it was good. She likes cilantro much more than I do. I spread this on a piece of bread and it was also delicious! Next time I will have to toast it! What dishes have you created with a Chimichurri sauce?

Homemade Olive Garden Dinner

James — Tue, 20 Sep 2011 22:55:00 +0000

After trying my Alfredo sauce, my wife wanted me to make a salad dressing that tasted like Olive Garden’s. I did some searching and found a pretty easy looking recipe. I went for it. I also made homemade fettuccine noodles and the Alfredo sauce again. I didn’t make bread sticks but, I did make my garlic bread. We set up some candles and had a glass of wine to make an enjoyable, romantic dinner. Here is what went down:

Homemade Olive Garden Dinner

Salad Dressing
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Put everything in a blender and blend until well mixed. This tastes much better after sitting in the fridge overnight. Don’t be disappointed with the white color of the dressing.
Serve with lettuce and your favorite veggies. I had onions, tomatoes, and banana peppers. And croutons and Parmesan.

Homemade Fettuccine Noodles
1 1/2 cups Semolina Flour
1/2 tsp. Salt
2 Eggs, beaten
2 Tbsp water
2 Tbsp Olive Oil

Combine flour and salt. Add beaten egg, water, and oil. Mix to make a stiff dough. Knead for 10 minutes or until dough is elastic. Wrap dough in towel and let rest 20 minutes.
On lightly floured surface, roll out to desired thickness and cut or use a pasta roller.
Add to large pot of boiling water and cook until tender, just a few mintues.
Drain and mix with Alfredo Sauce. Top with grilled chicken. Serve with Garlic Bread.

Yummy yummy in my tummy! This was a lot cheaper and fresher than going out.