Ingredients
1 teaspoon garlic salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 bunch fresh thyme, sage, rosemary or a combination
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon crushed red pepper (optional)
One
1 1/2- to 1 3/4-inch-thick rib eye, T-bone or Porterhouse steak,
removed from the refrigerator at least 1 hour before cooking Finishing dressing:
1 tablespoon extra virgin olive oil
1/2 teaspoon lemon zest
Salt and pepper to taste Equipment
Kitchen twine
Wooden spoon or dowel (optional)
Gas or charcoal grill
Tongs
Cutting board
Instructions
Prepare the dry seasoning blend, herb brush and melted butter: Mix
the salt, black pepper and cayenne pepper in a small bowl. Use a piece
of kitchen twine to tie the herbs together in a tight bundle. (For a
longer brush, tie the herbs onto the end of a wooden spoon or dowel.)
Melt the butter in a small saucepan and add the optional red pepper
flake and a few herbs snapped off from the herb brush.
Heat the grill: Heat a charcoal or gas grill to high. You'll know
the temperature is right when the coals are ashed over (if using a
charcoal grill) and you can only hold your hand over the grill for 4 to 6
seconds before it feels too hot.
Season the steak: Sprinkle the dry seasoning blend generously
over both sides of the steak, letting plenty of the seasoning fall on
the surrounding cutting board or butcher paper. You'll use it on the
edges of the steak.
Season the edges of the steak: Dip the sides of the steak into the excess seasoning.
Dampen your hand: Wet your hand with a little water.
Create a seasoning "paste": Pat your dampened hand over both
sides of the steak. This turns the dry seasonings into more of a paste
that lays flat on the meat.
Oil the steak: Dip the herb brush into the butter and lightly brush both sides of the steak.
Put the steak on the grill: Place the steak on the grate, close
the lid, and do not move the steak until it is well marked and has a
light char, about 3 minutes.
Flip the steak: Use the tongs to flip the steak.
Baste with butter: Dip the herb brush in the butter and brush over the hot surface of the steak.
Brown the other side of the steak: Close the lid and do not move
the steak until the second side is well marked and has a light char.
Flip and baste the second side with butter.
Continue cooking, flipping and basting with butter: Continue to
cook with the lid down as much as possible. Flip frequently, basting the
hot surface with butter every time you flip. If you have a flare-up,
move the steak to another part of the grill or to the edge of the grill
where it is cooler.
Cook to desired doneness: Use the touch test
or an instant read thermometer to determine when your steak is cooked
to your liking (125°F for rare, 130-135°F for medium-rare, 140°F for
medium). Remove steak from the grill and place in a small baking dish.
Make the finishing dressing: Drizzle the olive oil on a cutting board. Add the lemon zest and a little salt and pepper.
Add herbs from the herb brush: Chop up some herbs from the end of the herb brush and mix them into the dressing.
Slice the steak: Place the steak on top of the dressing and pour
some of the juices over the meat. Cut to separate the meat from the bone
and slice the meat on a diagonal into 1/4-inch slices.
Dress the steak: Dredge the pieces in the dressing to coat them and top with the remaining juices.
Season the steak: Taste and sprinkle with additional salt and pepper if needed.
Recipe Notes
You can use vegetable oil in place of the butter, but your steak won't be quite as browned and delicious.
This recipe easily multiplies if you are cooking more than one
steak. When scaling up, use 4 tablespoons of butter for every two
steaks.
INGREDIENTS:
4 lbs of chicken wings
4 tsp of Tandoori masala (we used this one from Rajah)
2 tsp of ginger garlic paste
2 tsp of cumin powder
Salt to taste (we used about 2 tsp)
1/4 cup yogurt
DIRECTIONS:
1. Mix all the above ingredients with yogurt in a small bowl.
2. After washing the wings, use the marinade to fully cover the wings.
Tip: Use disposable gloves to keep hands clean while doing this!
3. After coating the wings completely, place them in a large Ziploc bag
and place in fridge for at least four hours (preferably overnight).
Don’t leave any of the sauce behind! Pour any extra sauce into the bag.
4. Pre-heat over to 350 degrees. Place wings on a rectangle baking pan.
Stick in oven and bake for 30-40 minutes. Every oven is a different so
keep an eye on it!
Cut the beef into bite-sized cubes, put into a bowl and season with
salt and pepper. Sprinkle with the garam masala, add the yoghurt (4 tablespoons
natural yoghurt)
and a
good dash of olive oil, season and toss to coat. Cover with cling film
and marinate for as long as possible while you prepare the rest of the
curry.
Heat a thin film (3 tbls) of olive oil in a large cast-iron casserole or a
heavy-based pan. Add the onions, garlic, chilli, ginger and water Add the sugar to help caramelize the onions, followed by the
coriander stalks cardamom pods and ground spice mix, stir, then cover
and cook for 6-8 minutes until the onions are soft, lifting the lid to
give the mixture a stir a few times.
Drop in the beef chunks and coat them in the spices and mix while adding little water.
1 yellow bell pepper, chopped in chunks (may substitute red or orange bell pepper)
1 pint cherry tomatoes
optional, fresh cilantro for garnish, chopped
Instructions
Preheat oven to 275°F
Add oil to a dutch
oven or oven safe pot and warm over medium-high heat. Salt beef and
brown on all sides. Work in batches if necessary. Remove remove from
pan, set aside, covered.
Saute onions in the pan for about 5 minutes.
Reduce heat to
medium, add soy, garlic, ginger, curry and cayenne and cook for about 2
minutes, stirring occasionally. Watch, being careful not to burn garlic.
Add coconut milk and brown sugar and stir until combined well.
Taste and adjust seasonings to taste.
Add browned beef
back to pan, stir to combine all together well. Cover and cook at 275°F
for at least 3 hours (4-5 hours is even more better).
Add bell pepper and tomatoes for final 15 minutes of cooking.
Serve over jasmine rice, or favorite rice or pasta.
4 slices fresh mozzarella cheese, about 1/8-inch thick
What to do
Preheat oven to 425 degrees F. In a large mixing bowl, mix together the Hellmann’s with 1/4 cup of the Parmesan until well combined. In a separate bowl, mix together the Panko, the remaining Parmesan, and the oregano and basil. Set aside.
Season the chicken pieces with salt and pepper, and dip each piece in the Hellmann’s mixture, coating both sides well. Place the chicken on a baking sheet and sprinkle the tops with the panko mixture.
Bake until the chicken is cooked through and beginning to brown, about 12-15 minutes. Place the mozzarella slices on top of each piece of chicken and continue baking for another 4-5 minutes until the cheese is melted and bubbling.
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1-1/4 cups marinara sauce
What to do
Preheat the oven to 375 degrees. Cook the pasta al dente, according to package directions. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
Serves 8 to 10 For the chicken thighs: 2 tablespoons honey 1 tablespoon chili powder 1/4 cup amber beer 2 tablespoons cider vinegar 1 tablespoon olive oil 10 boneless, skinless chicken thighs (about 1 1/2 pounds) Roughly chopped cilantro, for garnish For the sauce: 1 cup (8 ounces) sour cream 1 1/2 cups loosely packed cilantro 1 lime, zest and juice 1/4 teaspoon salt
Preheat the oven to 450°F.
Whisk
together the honey, chili powder, beer, cider vinegar, and olive oil in
a large mixing bowl. Add the chicken thighs to the bowl and stir until
the thighs are evenly coated. At this point, the thighs can be baked immediately or refrigerated for up to three hours.
Arrange
the chicken thighs on a baking sheet and drizzle any dressing remaining
in the bowl over top. Roast for 25-30 minutes, until cooked through and
the thickest part of the thighs register 165°F with an instant read
thermometer.
While the thighs are roasting, make the cilantro
sauce. Combine the sour cream, cilantro, lime zest and juice, and salt
in the bowl of a food processor or blender. Process continuously until
the cilantro is minced very fine and the sauce is light green in color.
Taste and add more lime juice, salt, or cilantro to taste. The cilantro sauce can be made the day ahead and kept refrigerated until serving.
Serve
the chicken thighs immediately after roasting. Spoon any extra glaze
from the pan over the hot chicken and garnish with roughly chopped
cilantro. Serve the cilantro sauce alongside.
Recipe Notes:
• Grilled Chicken Thighs: These chicken thighs can also be grilled over high heat for 4 minutes on each side with the grill covered.
• Bigger or Smaller Crowds: This
recipe can be halved for smaller crowds or doubled for even larger
crowds. Just make sure the thighs are spaced about an inch apart; roast
in batches if necessary.
