Wednesday, May 16, 2012

Lamb Chops

  • Ingredients:
  • 1 cup olive oil
  • 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

Friday, May 11, 2012

Modified Beer Can Chicken

  • 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. 

Wednesday, May 9, 2012

Bone-In Veal Chops

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

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


Tuesday, May 8, 2012

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
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!

Wednesday, May 2, 2012

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!