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

Beef Short Ribs

Ingredients
Beef Short Ribs
Dry Rub
Salt and Pepper
BBQ Sauce

Marinate Short ribs in a dry Rub of your choosing overnight

Add salt and pepper to your level preference about 15 mins prior to cooking.

I set my green egg at 225-250 degrees and smoke for 6 hours. The last hour I baste the ribs with sauce every 15 mins. Make sure you cook the ribs with the bone side down. The short ribs will be done when the meat starts to fall off the bone.

Turkey Chili

• Ingredients
• 3 teaspoons olive oil
• 2 pounds ground turkey
• 1 onion, chopped
• 1 Chopped Bell Pepper- I mixed green, red, and orange
• 2 Fresh Jalapeños chopped....Add more if you like it spicy
• 3 cups water
• 2 (28 ounce) can canned crushed tomatoes...I used fire roasted from Whole Foods
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 (16 ounce) can of Black beans
• 5 Cloves of chopped garlic
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 2 teaspoons Jess Hall's seasoned pepper
• 1/4 stick of butter

Directions

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onions, bell peppers and jalapeños and cook until tender. I add the chopped garlic towards the end of this process b/c it usually cooks quicker.
2. Pour water into the pot. Mix in the rest of the ingredients and Bring to a boil. Reduce heat to low, cover, and let simmer for a few hours. The longer you cook at a low temp the better it will taste. 
3. Garnish with onions and Cheese if you desire

• 
  

D-Rex NY Strips

Ingredients:
1.5 Inch Cut Prime NY Strips
Olive Oil
Steak Rub- 1 part Kosher Salt, 1 part Jess Hall's Seasoned Pepper, 2 parts 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 olive oil

Then apply generous amounts of the steak rub covering both sides of the meat.
I usually put the rub on about 5-10 minutes prior to cooking. Since the rub has salt you don't want to have it on the steak for too long as the salt starts the cooking process.

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.

I have included some pics during the cooking process

Before

The Sear

The Finished Product