1 (4-lb) beef tenderloin, trimmed and tied
1 Tbsp kosher salt
1 Tsp fresh ground black pepper
1 Tbsp chopped fresh rosemary
1 Large garlic clove
2 Tbsp extra virgin olive oil
2 Cups crème fraîche
1/4 Cup white horseradish
Grated zest of 1/2 orange
Pinch of crushed red pepper
Got this recipe courtesy of the NY Times and it rocketed to the top of our favorites list. Enough said, just make it and reap the rewards!
We bought our beef at Costco and cleaned it ourselves. That keeps the cost down. For more on cleaning a tenderloin, this video is helpful.
Heat oven to 450 degrees.
Season the cleaned tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 minutes per side.
Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
In a small bowl, whisk the crème fraîche, horseradish, orange zest and crushed red pepper. Let the mixture sit in the fridge for a few hours so the flavors can assimilate.
We adapted this recipe from Cooking Light and it was a perfect weeknight dish with amazing flavor.
6 Skinless, boneless chicken thighs
1/4 Cup soy sauce
2 Tbsp dark sesame oil
1 Tbsp minced peeled fresh ginger
1 Tbsp honey
1/2 Tsp freshly ground black pepper
3 Garlic cloves, thinly sliced
1 English cucumber, peeled, halved lengthwise, and thinly sliced
1/4 Tsp salt
1/4 Cup minced shallots
2 Tbsp chopped fresh mint
1 Tbsp seasoned rice vinegar
1 Tbsp honey
1 Tsp dark sesame oil
1/4 Tsp ground red pepper
To prepare chicken, place each chicken thigh between 2 sheets of waxed or parchment paper; pound to 1/2-inch thickness using a meat mallet. Combine soy sauce and next 5 ingredients (through garlic) in a large bowl or zip-top plastic bag. Add chicken to soy sauce mixture and marinate in refrigerator 30 minutes, turning bag occasionally.
To prepare cucumbers, place cucumber slices in a colander/strainer; sprinkle with salt, tossing well. Drain for 1 hour. Place cucumber slices on a few layers of paper towels; cover with additional paper towels, pressing down occasionally. Combine cucumber, shallots, and next 5 ingredients in a large bowl; mix gently. Cover and set aside.
Heat a grill pan or griddle over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4-6 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining thighs if necessary. Serve 2 thighs over a bed of cucumbers and enjoy!
It doesn't get much better than a Philly Cheesesteak when it comes to comfort food! Checkout our adaptation that you can whip up at home for lunch or dinner!
1 (12-ounce) flank steak or skirt steak, trimmed
1/4 Tsp kosher salt
1/4 Tsp freshly ground black pepper
2 Tsp extra-virgin olive oil (separate each Tsp)
1 Cup thinly sliced onion
1 Cup thinly sliced green bell pepper
1 Cup thinly sliced red bell pepper
2 Tsp minced garlic
1/2 Tsp Worcestershire sauce
1/2 Tsp lower-sodium soy sauce
2 Tsp all-purpose flour
1/2 Cup 1% low-fat milk
1 Oz provolone cheese (torn into small pieces)
2 tablespoons grated Parmigiano-Reggiano cheese
4 Hoagie rolls
Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add bell peppers, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until heted through and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses, stirring until smooth. Keep warm and stir frequently to keep the sauce smooth.
Hollow out each half of the rolls, leaving a 1/2-inch-thick shell.. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; add the top half back on and serve.
This recipe is something you can do on a grill, a smoker or in the oven. Since it is Winter we opted for the oven. The can of beer helps the chicken retain moisture while it cooks but it can easily be substituted using a can of chicken broth if desired.
1 Whole Chicken
1 Can of beer
1/4 Cup of savory rub, the ingredients are up to you.
1 Tbsp of olive or grape seed oil.
First preheat the oven to 350 or fire up the grill arranging the coals for an indirect heat set up (where the coals are piled to one side of the grill so you can place the chicken in the area where it won't be directly over the hot coals.) If you are using a gas grill, you can set up for indirect heat using the outside burners and leave the center burner off.
Rinse the chicken thoroughly with water inside and out and coat with oil. Take your rub and massage it onto the chicken on all sides and inside the cavity, be sure to save about a teaspoon of the rub to put in the can. Use your fingers to separate the skin from the breast slightly and get some of the rub in the space between the skin and flesh.
Now that the chicken is seasoned, use a can opener to cut off the top of the beer can and carefully drink half (or spill it out to mother earth) and sprinkle the remaining rub into the beer and stir. Now you are ready to stand the chicken up on the can. In a medium roasting pan, place the can in the center and carefully lower the chicken onto the can and use the can and the chicken's legs to prop up the chicken. Arrange the racks in the oven so you have clearance to slide the pan in and set the timer for about an hour and a half. I usually roast the chicken for the first hour at 350 and then lower the temperature to 325 for the last 15-30 minutes. Remove the chicken and the meat temperature should be 170 in the breast and 180 in the legs. Let the chicken rest for at least 10 minutes before carving.
On a trip to Lake Tahoe we hauled in 15 Lake Trout and kitchen supplies in the condo rental did not include a knife sharp enough to filet....so we decided that grilling the cedar plank was the best approach, and what a great time we had. Best part was the crew on the boat cleaned the fish so we were set to go!
First, catch many fish...
Second, immerse cedar planks in water for 2 hours...
Cut off fish heads...
Turn grill on medium-high and - once heated - place the planks on the grill for 30 seconds then flip and place the fish on the planks. Grill the fish for about 8-10 min a side, you will see the skin turn a nice gold color. Squeeze fresh lemon over the fish and enjoy!
This recipe came from McCormick's Recipe Inspirations and we decided to make it when a friend gave us a package containing the ingredients pre-portioned. This meal is perfect for a busy weeknight when all you need is a few ingredients and a few minutes...
1/4 Cup fresh lime juice
1/4 Cup fresh orange juice
1 Tsp garlic powder
1 Tsp cumin
1 Tsp onion flakes
1 Tsp black pepper
1 Tsp cilantro
1 Tsp oregano
1 Cup sliced onion
1 Cup sliced peppers (pick your favorite colors)
1 Large chicken breast, sliced
Combine seasonings and lime/orange juice in a mixing cup and stir and set aside.
You can cook the chicken and onion/peppers using a regular skillet, an iron skillet or using the barbecue. We used a stove top cast iron grill and it worked great.
Start by grilling the chicken and add 1/2 of the seasoning to the chicken as you grill. Cook the chicken until it is almost done, (6-7 min) and set aside momentarily.
Add peppers and onions to the grill and cook until nearly done (3-4 min). Add chicken back to the grill and stir in the remaining seasoning and cook for another 3 min and remove from the grill and cover.
Using the hot grill (or your preferred method) warm tortillas and serve on the side.
1 to 2 Lb pork tenderloin
Zest of 1 medium orange
Juice of 1 medium orange
1 Medium shallot, diced
4 Garlic cloves, diced
1/3 Cup soy sauce
3/4 Cup extra-virgin olive oil
1 Tbsp toasted sesame oil
1/4 Cup brown sugar
2 Tbsp garlic powder
1-2 Sprigs of rosemary
1-2 sprigs of fresh thyme
Soak cedar plank for at least an hour before grilling. Wash meat, pat dry with paper towels and set aside.
For the marinade, combine the orange zest, orange juice, shallot, garlic, soy sauce, olive oil, sesame oil, brown sugar, garlic powder, rosemary and thyme in a resealable plastic bag. Mix well and then add the meat. Be sure to gently move the tenderloin around so the meat is completely covered with the marinade. Marinate in the refrigerator for at least a few hours, ideally overnight.
Remove the meat from the refrigerator around 30 minutes before grilling to allow the meat to come to room temp.
Prepare the cedar plank by placing the plank on the hot grill. After about 1-2 minutes flip the plank over and place the meat on the side that was facing down. Close lid and grill for about 20 minutes or until the meat thermometer reads between 150 and 160 degrees. Remove meat from the grill and allow the meat to rest for at least 5 minutes.
4-6 (6 oz) Skinless boneless chicken breasts or thighs
4 Cups of buttermilk
1 Cup Cubed honeydew melon
1 Cup cubed cantaloupe
1/2 Cup Diced peeled English cucumber
1/2 Cup diced onion
1/4 Cup chopped fresh mint
1 Tsp lime zest
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
2 Tsp diced jalapeno pepper
1 Tsp light agave nectar
3/4 Tsp kosher salt
1/2 Tsp fresh ground black pepper
Pre-soak chicken in buttermilk for an hour or so. Buttermilk helps chicken retain moisture while cooking and ensures a rich flavor.
Prepare grill to medium-high heat. Combine ingredients for salsa stirring in 1/4 Tsp salt and 1/4 Tsp pepper.
Sprinkle chicken evenly with remaining 1/2 Tsp salt and 1/4 Tsp black pepper. Remove chicken from buttermilk and grill 5-7 min on each side until done. Serve with salsa; garnish with mint sprigs if desired.
2 Bone-in chicken breasts (with skin)
2 Sprigs of rosemary (or one large one halved)
1 Clove of garlic
1 Sprig of sage
1 Fresh lemon
1 Tbsp olive oil
1/4 Tsp kosher salt
1/4 Tsp freshly ground black pepper
Prepare the chicken by trimming off excess fat. Slightly separate skin from flesh and lightly brush both breasts on the flesh with olive oil. Add salt, pepper and coarsely chopped garlic. Slice lemon into whole rings thin enough to slide under the skin. Insert rosemary and sage sprigs between the skin and the flesh and then add one to two lemon slices, press the skin and all ingredients to the flesh slightly to secure. Refrigerate for several hours if possible to increase flavor.
Prepare charcoal for medium to medium-high heat or pre-heat your gas grill to medium or medium-high heat. Place breasts on the grill bone side down, positioning the thicker part of the breasts over the hotter portion of the grill. After about 5-7 minutes flip the breasts so they are skin side down and position the breasts so the thicker portion is still over the hotter portion of the grill. The skin should be fine, but in case it creates flare-ups it may be good to keep a spray-bottle full of water nearby to extinguish flare-ups. After 6 Minutes flip the breasts back to bone side down position and continue to grill them for another 8-10 minutes depending on thickness. On average you will need to grill medium sized bone-in breasts for 22-25 minutes. If the meat is charring slightly you can move the meat toward the cooler sections of the grill. Remove meat from the grill and let rest for several minutes. Remove skin before serving, leaving lemon and rosemary for presentation.