Simple Lamb Chops

Lamb Chops

• Ingredients:
• 1 cup olive oil
• 6 cloves garlic, chopped
• 1 teaspoon dried basil 
• 1 teaspoon dried rosemary
• 1 teaspoon Jess Hall's Seasoned Pepper
• 2 Racks of Lamb cut into chops
• Directions:
• Marinate the lamb in the above ingredients for 2 hours prior to cooking. Add kosher salt to the chops right before placing on the grill. 
• Heat skillet to medium high until hot and cook for 3 mins a side(for medium rare). Wrap chops in foil and let rest for at least 20mins. 
• Enjoy

NY Strips- Remastered

Ingredients:
1.5 Inch Cut Prime NY Strips
Olive Oil
Kosher Salt,
Jess Hall's Seasoned Pepper 
Dark Brown Sugar

Heat your grilling surface to the hottest temperature possible. I usually get my green egg to about 650-700 degrees.

Rub steaks thoroughly with Seasoned pepper...Let marinate for at least 30 mins prior to cooking


Baste Steaks in Olive Oil
Then apply generous amounts of kosher salt and brown sugar covering each side of the steak. Do this right before cooking as the salt will eventually dry the meat out. 

Sear the steaks with an open flame for 1-2 minutes per side. At 700 degrees its usually about 90 seconds a side. The brown sugar will cause the steaks to stick a little to your grill so be sure after about 30 seconds to move the steaks a little with your spatula or tongs to prevent sticking.

After searing both sides wrap completely in foil and let them rest for 20 mins. During the rest period reduce your grill temp to 400-450.

Once done resting the steaks unwrap in foil and place them back on the grill to finish them out. At 400 degrees this usually equates to about 4 mins per side. It is important that you repeat the sticking prevention process again each time you flip the steak. After cooking to desired temperature remove from grill and let rest for 5 mins then serve. I usually go by the feel of the steak to determine if its medium rare, etc.

Stikine River Alaskan Wild King- Cedar Plank

Cedar Plank Salmon- Big Green Egg

Marinate the salmon in Veri Veri Teryaki and fresh garlic...I usually let it soak for 2 hours. I prefer the Veri Veri original, but they have several to chose from....you can hardly taste the teryaki when its all said and done so dont worry about it masking the flavor.

Also marinate your cedar planks in water for at least an hour prior to cooking- this keeps the boards from burning up too fast

Set the green egg for direct cooking to 375 degrees

Take the salmon out of the fridge about an hour before cooking...you want it to be room temperature before putting on the grill- very important!

Place the salmon filets on the cedar planks with the skin side down

Add salt, pepper, garlic salt or whichever seasonings you prefer

Heat up a few table spoons of butter and mix with a cup of pure maple syrup

Place the salmons/planks on your grill...then pour the butter/syrup mixture over the top...this creates a good carmelized type exterior.

Cook at 375 for 18-25 mins...it just depends on your grill and size of salmon filet you have. 

I would check the meat after 15 mins and see how far along it is. Salmon is usually done when you can see the fat rising out of the fish that creates those white lines...

Take off the grill and cover in foil and let it sit for at least 5-10 mins before serving

Spicy Chicken Tortilla Soup

Ingredients:

2 Teaspoons olive oil
1 medium sweet yellow onion, chopped
6 garlic cloves, minced
2 fresh jalapeño peppers, chopped
1 medium green bell pepper, chopped
5 small boneless skinless chicken breasts (I bought the pre-marinated breast from Whole Foods (cilantro lime)
2 Cups of Frozen Corn
1/2 Cup of dry white wine
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
64oz of chicken broth
28oz of canned diced tomatoes
16oz of canned tomato sauce

Add oil to bowl and sear chicken on both sides. Remove and saute onion, garlic, jalapeño, and green pepper until soft.

Add the rest of the ingredients into your bowl and bring to a boil.

After 15 minutes remove chicken and shred.

Add the chicken back and let simmer for 90 mins.

Serve with crushed tortilla strips, fresh avocado, and a cheese of your choice.

Serves 10 people.

Lamb Chops

• Ingredients:
• 1 cup olive oil
• 6 cloves garlic, chopped
• 1 teaspoon dried basil 
• 1 teaspoon dried rosemary
• 1 teaspoon Jess Hall's Seasoned Pepper
• 2 Racks of Lamb cut into chops
• Directions:
• Marinate the lamb in the above ingredients for 2 hours prior to cooking. Add kosher salt to the chops right before placing on the grill. 
• Heat grill up to 450 degrees and cook for 3 mins a side(for medium rare). Wrap chops in foil and let rest for at least 20mins. 
• Enjoy

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Modified Beer Can Chicken

Ingredients

• 2 whole chickens (I like 3-5 pound young chickens, free range if possible)
• 2 tablespoons kosher salt
• 3-5 tablespoons olive oil
• 2-3 tablespoons of your favorite barbecue rub
• Malibu Rum

I marinate the chicken with BBQ rub for about 5 hours. Make sure your BBQ rub has very little salt content in it b/c that will just dry the meat out. Take your chickens out of the fridge about an hour before cooking to get them to room temperature. Then baste in olive oil, then add kosher salt before cooking. 

Normally beer can chicken would involve placing chicken on top of a beer can and placing it on your grill. However I decided to change things up and purchased these stainless steel cans that connect to a cooking platter. I filled up the cans 1/3 of the way with Malibu Rum. 

I set my green egg for indirect heat at 450 degrees and roasted for 1 hour. I highly recommend placing some sort of drip pan under the chickens so you don't run the risk of them catching on fire. They turned out delicious. 

Bone-In Veal Chops

Ingredients:
Bone-In Veal Chops...I always buy from Kuby's in Snyder Plaza as their cuts of veal have always been consistent.
Jess Hall's Seasoned Pepper
Kosher Salt
Brown Sugar
Olive Oil

Instructions:
Apply Jess Hall's seasoned pepper liberally on both sides of the chop at least 1 hour prior to cooking.
At cook time baste the veal with olive oil.
Then add a generous amount of kosher salt and brown sugar on both sides.

Grill Prep:
I use the Big Green Egg and set at direct heat to a temp of at least 650 degrees. You can do this on almost any grill....the hotter the better.

Sear both sides of the Veal for 60-90 seconds depending on your grill temp. Remember veal is very delicate so be very gentle when flipping.

After searing, wrap in foil and let rest for 20 minutes.

Lower your grill down to 400 degrees

Remove Veal from foil and cook to your temperature preference. I cooked 3 minutes per side for medium rare...

Suggested sides: Grilled Asparagus, Baked Potato, or Cilantro Rice

Enjoy!

Fried Fish and Jalapeno Cornbread

Panko Crusted Fish

Defrost fish in pan of cold water in sink changing water often for about and hour or so. Wash and dry well. Take about 3-4 eggs and mix well in bowl adding black or red pepper to egg mixture. Leave in the refrigerator for an hour or so.

Pat each fish fillet well with bread crumbs and place back in refrigerator for about an hour.

Get your skillet very hot and add oil to coat about half inch. Once oil is hot add the fish. The easiest way to tell if the oil is hot enough is to dip the butt end of your wooden spoon into the oil...If it starts to sizzle immediately then your oil is ready to go.  Cook for about 3 minutes per side or until golden brown. Drain on paper towels.

Serve with Ketchup and horseradish with a squeeze of lemon. You should make this in advance and let sit in refrigerator.

You can try this method with Chicken as Well. 

Jalapeno Corn Bread

Ingredients

1 egg, beaten

1/2 cup milk

1 6oz pkg of cornbread mix. I prefer Gladiola

2/3 cup shredded cheddar cheese

2/3 cup cream-style corn

2 tablespoons chopped onion

4 tablespoons chopped fresh jalapeno chilies

Heat oven to 400 degrees. Grease 8 inch oven proof skillet or square pan. Place in oven for 8-10 minutes or until hot. 

Combine remaining ingredients in large mixing bowl; mix well and then pour into hot skillet/pan

Bake at 400 degrees for 20-25 or until golden brown.

Other suggested sides: Pinto Beans, Coleslaw, or Corn.

Thanks Dad and Joanie for the help!

Scalloped Potatoes with Smoked Ham

Pre heat oven to 350

 

Cut and Boil Potatoes (amount varies by how many you need to serve but usually enough to fill an 8x10 casserole dish), Drain, Saving 2 cups of the water

Put potatoes in greased casserole dish

 

Mix 2 tablespoons of butter and 2 tablespoons of flour (mix and melt on the stove over medium heat, whisking until thick)

When thick, slowly add the 2 cups of water from the boiled potatoes

Cook the water and butter/flower mixture until bubbly.

Add in 4 slices of Velveeta cheese and whisk until melted

(amounts can be equally altered depending on the quantity you need to make, sorry for the vagueness my grandmother just taught me how to do it from scratch)

 

Put the ham (see smoked ham recipe below) on top of the potatoes, Then pour the cheesy mix over.

sprinkle bread crumbs and spray with butter as not to burn.

Cook on 350 degrees for 30 minutes.

Thanks for the recipe Nana!

Smoked Fresh Ham

Ingredients
10-12lb Fresh ham
Brine overnight in salt/sugar and water
Remove from brine and marinate for 5 hours with your fab BBQ dry Rub- I used Butt Rub on this pig
Add generous amount of kosher salt right before cooking
Set smoker to 200 degrees and smoke for 6-8 hours. (fat side up always)
Then remove from smoker and wrap up it up tight with heavy duty aluminum foil.
Then cook in the oven for another 4 hours at 200 degrees in foil.
Remove from oven and let rest for at least 45 mins before serving

Before

After