Grilled Steak With Blue Cheese Potatoes Recipe

Ingredients

• 3 cloves garlic, coarsely chopped
• 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
• 1/4 cup plus 2 tablespoons Worcestershire sauce
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 1 3/4 pounds skirt steak
• 1 1/2 pounds small red potatoes
• Coarse salt
• 3 ounces blue cheese, crumbled

Directions

1. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
3. Preheat grill to high.
4. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Classic Chicken Wings Recipe

Ingredients

• 3 pounds of chicken wings
• 1 teaspoon kosher or sea salt
• 1 teaspoon sweet Hungarian paprika
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder

Directions

1. Rinse the wings and pat dry.  In a large sealable plastic bag, combine the remaining ingredients.  Add the chicken, seal the bag, and shake to coat evenly.  Place the wings on a a baking sheet and let stand at room temperature for 30 to 60 minutes.
2. Prepare a hot fire in a grill.
3. Grill the wings in a single layer, turning and rotating, for 20 to 30 minutes.  There are done when the joints move easily and can be torn apart.  Serve hot.

Tricolored Peppercorn Rub Recipe

You will need a mortar and pestle to crack but not grind the toasted peppercorns.  Use it on steak, fish, or roasts.

Ingredients

• 2 tablespoons Szechuan or white peppercorns
• 2 tablespoons black peppercorns
• 1 tablespoon coarse kosher or sea salt

Directions

1. Place all ingredients in a small cast-iron skillet over medium-high heat and toss, stirring frequently, until the spices become aromatic, around 2 minutes.
2. Scrap the mixture into a mortar and grind them with a pestle until crushed and still somewhat course.  Use right away.

Cajun Steak Rub Recipe

Ingredients

• 1 tablespoon garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon sweet Hungarian paprika
• 1 1/2 tablespoons cayenne pepper
• 1 teaspoon fine kosher or sea salt
• 1/2 teaspoon ground white pepper

Directions

1. Combine all ingredients in a small glass jar with a tight fitting lid.  Secure the lid and shake to blend.  This rub will keep the cupboard for several months.

This rub is great on steaks, hamburgers, pork tenderloin, chops, and even chicken breasts.  Spray or brush light olive or vegetable evenly on the surface or the food, the sprinkle it with the rub before grilling.

Makes about 1/4 cup.

Fireworks Rub Recipe

This spiciness and heat of this rub makes it a good seasoning for almost anything.

Ingredients

• 1/4 cup chill powder
• 1/4 cup ground cumin
• 1/4 cup ground coriander
• 2 tablespoons firmly packed light or dark brown sugar
• 2 tablespoons red pepper flakes (4 tablespoons if you like it hotter)
• 2 tablespoons freshly ground black pepper
• 1 tablespoon coarse kosher salt

Directions

1. Combine all the ingredients in a large glass jar with a tight fitting lid.  Secure the lid and shake the blend.  This run will keep in the cupboard for several months.

Creamy Blue Cheese Dressing Recipe

This is a great dipping sauce for chicken wings or vegetable.  If you like a thinner consistency, add 2 to 3 tablespoons of vinegar.

Ingredients

• 2 cups sour cream
• 8 ounces good quality blue cheese
• 2/3 cup mayonnaise 
• 3 tablespoons of cider vinegar
• 1 teaspoon red pepper flakes
• Onion salt, celery salt, and Worchestshire sauce to taste

Directions

1. Combine all the ingredients in a medium-size bowl, whisking to blend.  For the best results, cover and let the flavours develop in the refrigerator for 24 hours before serving chilled.  The dressing will keep if covered for up to 2 weeks.

Blue Cheese Coleslaw Recipe

Ingredients

Slaw

• 2 pounds Napa cabbage, cored and shredded
• 8 ounces blue cheese, crumbled
• 1/4 cup chopped green onions

Dressing

• 3/4 cup vegetable oil
• 1/3 cup cider vinegar
• 2 tablespoons sugar
• 1 teaspoon celery seeds
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon dry mustard
• 2 cloves garlic, minced

Directions

• To make the slaw, toss the cabbage. blue cheese, and green onions together in a large salad bowl.  Set aside or keep covered and refrigerated for up to 24 hours.
• To make the dressing, right before serving whisk all the ingredient together in a small bowl.  Pour over the slaw and toss to coat evenly.  The slaw will wilt after it is tossed with the dressing, so serve immediately.

Simple Salt-and-Pepper Grilled Chicken Recipe

Ingredients

• 1 tablespoon coarse salt
• 1 teaspoon freshly ground pepper
• 1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry (or a pound of chicken wings)

Directions

1. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
2. Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
3. Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
4. Transfer chicken to a plate, and let rest 15 minutes. 

Sonoran Hot Dog Recipe

Jordon was chatting on Twitter and someone mentioned a Sonoran Hot Dog.  After Googling it, this is what I found.  It sounds amazing.

How to make the legendary hot dog.

The basic make-up of a Sonoran hot dog is a bacon-wrapped hot dog shoved into a soft Mexican roll topped with pinto beans, chopped tomatoes, onions, jalapeno sauce, cheese, mayonnaise, ketchup and mustard. They usually come with a roasted chili on the side – sometimes even with roasted green onions.

There are many variations and these hot dogs continue to evolve. It is rumored some Tucson vendors have even started topping theirs with crumbled potato chips. In Mexico, the variations become more elaborate with the option of chorizo, sour cream or crema, avocados, pineapples and more.

• Get a beef hot dog and wrap it like a mummy with bacon. Mesquite bacon is good.
• Fry it on a griddle until the bacon gets crisp. Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
• Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle. If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. Work with what you have on hand or what you feel like.
• Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog. If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out. Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
• Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa.
• “Just stick whatever you want on there, and whatever amount, to make it taste good.” (You hear this talking to many Mexican cooks)
• Roast a chili pepper to go on the side and have some cold coke ready (even better if in a glass bottle) for the complete experience.

French Onion Grilled Cheese Sandwich Recipe

Ingredients

• 1 tbsp olive oil
• 3 medium onions, sliced thinly (about 3 1/2 cups)
• 1/2 900-mL carton low-sodium beef broth
• 1 thyme sprig
• 1/4 cup dry sherry (optional)
• 4 tsp Dijon mustard
• 8 slices rye bread
• 4 slices gruyère or swiss cheese, about 120 g

Directions

1. Heat a large non-stick frying pan over high. Add 1 tsp oil, then onions, broth and thyme. Cook, uncovered, stirring often, until liquid is reduced, about 15 min. Add sherry and continue cooking until absorbed, about 5 more min. Remove thyme.
2. Spread Dijon on 4 slices of bread. Top each slice with about 1/3 cup onion mixture and 1 cheese slice. Top with remaining bread.
3. Wipe pan clean. Heat over medium. Brush pan with 1 tsp oil. Cook 2 sandwiches at a time, about 2 min per side. Repeat with remaining oil and sandwiches.