There’s a restaurant down here in Annapolis called Paladar Latin Kitchen & Rum Bar that has some of the most amazing meals I’ve ever had. While I typically go for their Slow Roasted Mojo Pork, which is pulled pork in a savory citrus & garlic mojo sauce with corn salsa, cilantro rice and black beans, their Braised Beef Ropa Vieja is also a winner. I’ve never even thought to recreate it at home until our last issue of Cook’s Illustrated came in with a recipe for it.
I won’t pretend to say that this is my own recipe. I just took ideas from their recipe, and a few ideas from another recipe I found from SeriousEats.com and made my own dish.
Continue reading “Cuban Braised Shredded Beef”
There are thousands of recipes for pork tenderloins out there, but I decided to give it a shot on our Traeger and used one of their recipes from their cookbook that came with the smoker. This is a very simple recipe that can easily be adapted to grilling on a gas/charcoal grill. You’ll just need to keep track of the internal temperature of the pork, and take it off the heat when it reaches 160 degrees (about 15-20 minutes).
- 2 pork tenderloins, trimmed of silver skin and fat
- 1/2 cup stone-ground Dijon mustard
- 4 tbsp honey
- 4 tbsp mayonnaise
- 2 tbsp dried parsley
- 2 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- Combine the mustard, honey, mayo parsley, paprika, cayenne, and garlic powder in a small bowl. Stir to mix.
- Place tenderloins in a 9×12 baking dish
- Pour/brush the honey-mustard mix over the tenderloins, covering all sides
- Start your smoker/grill and get it to 350 degrees
- Place tenderloins on the smoker/grill for 40 min for smoker, and 20 min for grill
- Discard honey-mustard mix
- Once at 160 degrees, slice into 1/2-1 inch slices and serve
I love steak. NY Strip, ribeye, sirloin, don’t care. Usually it’s just a little salt, pepper, olive oil and maybe some garlic powder, thrown on the grill and cooked to medium rare. Simple, but scrumptious. At our old house, it was a pain in the ass to grill in the snow due to the location of the grill, so we were sometimes limited to when/where we could cook up a good slab o’ beef. For those of you that live in apartments/condos that forbid grills, I truly am sorry for you, but this recipe should help you in your endeavors to enjoy tasty tasty beef! Continue reading “Ribeye Steak with Irish Whiskey Cream Sauce”
As most of y’all know, I usually get recipes from cookbooks and/or the internet, and tweak things here and there. I’m quite happy giving credit where it’s due, so this one comes from a recipe card that came with the Pampered Chef Deep Covered Baker. Some folks will see meatloaf and think “Ugh…bland, tasteless log of meat”. This recipe is the exact opposite, and ripe for experimentation!
Continue reading “BBQ Bacon Stuffed Meatloaf”
I found this recipe in Weber’s New Real Grilling – The Ultimate Cookbook for Every Backyard Griller, and I can’t recommend this book enough. There are some very awesome recipes in this book. This is super easy and awesome. Hope y’all enjoy!
- 4 New York strips, about an inch thick
- 1 tbsp olive oil
- 1 1/2 tspn kosher salt
- 1 tspn black pepper
- 1 cup grated Parmesan-Reggiano cheese
- 2 tbspn fresh chopped basil leaves
- 1/4 cup (1/2 cup) unsalted butter
- minced garlic (recipe calls for 2 cloves, I used about 8 😉 )
- Brush the steaks lightly with oil and season with salt and pepper. Stand at room temperature for 30 minutes.
- Start the grill and set on high
- Combine the basil and cheese
- Sear the steaks over direct high heat with the lid closed, 3-4 min for medium rare
- Turn the steaks over and generously coat each steak with the cheese mix. Close the lid and let the cheese melt, and cook to your desired doneness, 3-4 min for medium rare. Remove from grill and let stand for 3-5 minutes
- While the steak is grilling, over medium heat, combine butter and garlic until butter is melted and garlic is sizzling, about 3 minutes. Remove from heat and spoon the garlic butter over the steaks
- Serve and enjoy!