Saturday, May 18, 2019

Grilled Rib Eye Steaks with Onion Blue Cheese Sauce






My very favorite steak to grill is a rib eye. Yes...and make mine a grain-fed rib eye with as much marbling as possible. I'm happy to leave the "ever so subtle" taste of grass-fed beef for the Whole 9'ers. I want as much fat and big beefy taste as possible.

And I pretty much serve blue cheese on top of my grilled rib eyes every chance I get. You can't imagine my excitement when I stumbled across this Ree Drummond recipe that took the power of blue cheese and multiplied the flavor and texture times ten.


Ingredients
1 stick softened butter, divided
1 large yellow onion, sliced
1 cup heavy cream
4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

4 grain-fed rib eye steaks
Kosher salt and fresh ground black pepper


Directions

  1. Make the sauce. Melt 1/2  stick of butter in a large skillet over medium-high heat and then saute the onions until golden brown, 7-8 minutes. Pour in the cream, add a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt. Cover and keep warm.
  2. Prepare a grill for direct cooking over high heat.
  3. Season the steaks with salt and pepper and smear the remaining half stick of butter on both sides of the steaks.
  4. Grill the steaks for 4 minutes per side (covered) for medium rare. Remove steaks from grill, tent with foil and let them rest for 5 minutes.
  5. Plate the steaks and spoon the sauce over the top.



Wine pairing: A Napa Valley Cabernet Sauvignon


Grogs and Goldie, 1956


Saturday, May 11, 2019

Grilled Korean Skirt Steak



Grilling season is in full swing and I love the smell of burning lump hardwood charcoal in the evening! And this is my kind of meal...the entree and sides are all cooked on the grill.


Ingredients
2 pounds skirt steak, cut crosswise into 4-inch pieces
3 tablespoons toasted sesame seeds
4 cloves garlic, smashed
1 cup of cola (not diet)
1/4 cup soy sauce
1/4 cup dark brown sugar
1/4 cup toasted sesame oil
Kosher salt and fresh cracked pepper
1 large white onion, cut into 2-inch-thick wedges
3 banana or Cubanelle peppers


Directions
  1. Pierce the steak a few times with a fork. Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak and onion wedges, turning to coat. Cover and refrigerate 4 hours or overnight.
  2. Prepare grill for direct cooking over high heat. Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 minutes per side for medium rare. Add to the platter. Serve.




Wine pairing: Sauvignon Blanc for white wine lovers.
 A big, fruity Zinfandel if you prefer reds.


Grogs and Goldie, 1956


Saturday, May 4, 2019

Air Fryer French Fries





I received a Cosori Air Fryer for my wedding anniversary. After living with it for a month, I'm here to tell you that the only way you could use mine is to pry it out of my cold, dead hands. The air fryer is essentially a convection oven on steroids. I've been cooking frozen french fries in a convection oven for years....and they were nowhere near as crisp and tasty as those I cook in my air fryer.



The Cosori Air Fryer is Amazon's best selling model. It's incredibly simple to operate and it has a really large 5.8 quart capacity. The air fryer's claim to fame is that it delivers really crispy food with just a tiny mist of oil. You get the deep-fried crunch without all of the nasty stuff that comes with deep frying in hot oil.




After experimenting with a bunch of different brands and cuts of french fries, Becky and I agree that Lamb Weston Super Crispy Shoestring Fries are the absolute bomb in our air fryer. You end up with a McDonald's-like fries...nice and crispy on the outside and extra creamy on the inside.


Ingredients
1/2-bag Lamb Weston Super Crispy Shoestring Fries (frozen)
Spray cooking oil
Truffle salt


Directions

  1. Preheat air fryer at 400º for 3 minutes.
  2. Open air fryer and place french fries in the cooking basket. Give fries a half-second squirt of cooking oil (you barely need any). Close air fryer.
  3. Cook fries for 5 minutes at 400º. Then open basket and shake fries. Then cook for 5 minutes more. Open basket, give fries a dusting of truffle salt and serve.


Grogs and Goldie, 1956

Friday, April 26, 2019

Sriracha-Braised Beef Brisket Sandwich





"Hot sauce must be hot. If you don't like it hot, use less."

David Tran, creator of Sriracha Hot Sauce



I love beef brisket. When cooked properly, it's incredibly moist and tender. And while hardcore brisket fans will tell you that brisket must be slow cooked for hours and hours in a smoker, I'm here to tell you that you can get a perfectly cooked brisket in just 4 hours...in your oven! All you need is a good roasting pan with a cover.

I also love Sriracha sauce...the perfect amount of heat to spice up any food you put it on. And Sriracha takes beef brisket to a whole new level when you use it as a braising sauce...and then again as a crowning condiment for your sandwich.


INGREDIENTS

1, 4-pound beef brisket, trimmed
8  buns, toasted

For the Rub
2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon ground cumin

For the Braising Liquid 
1 large onion, peeled and thinly sliced
8 garlic cloves, crushed
1/2 cup rice wine vinegar
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
2/3 cup Sriracha sauce, plus more for serving


DIRECTIONS

  1. Preheat oven to 350º.
  2. Combine rub ingredients. Season brisket on both sides with the rub.
  3. Place brisket in the bottom of a roasting pan. Roast uncovered for 1 hour.
  4. While brisket is roasting, combine braising liquid ingredients in a medium bowl. Stir to mix thoroughly.
  5. When brisket has finished roasting for the hour, remove roasting pan from oven. Remove brisket from pan. Pour braising liquid into roasting pan and return brisket to pan. Cover pan tightly with foil and then seal with roasting pan lid. Lower oven temperature to 300º.
  6. Return pan to oven and cook for 3 more hours.
  7. When done cooking, slice brisket thinly, put slices onto buns and add more Sriracha on top of beef. Serve.


Wine Pairing: A big, fruity Zinfandel


Grogs & Goldie, 1956




Wednesday, April 17, 2019

Easy Easter Ham





It's Easter on Sunday. Time for another family meal. You better have a Costco membership card in your wallet...otherwise you will miss out on one of the greatest epicurean delights known to modern man. Kirkland ham. Bone-in and spiral sliced. Pre-cooked. Hickory smoked. I'm here to tell you it is the greatest ham you will ever taste.

Not only is the taste of this ham astounding, the price will absolutely blow you away. I just bought mine this morning and it was only $1.89 a pound. Cheaper than ground beef. Cheaper than wieners. Cheaper than that 47-week supply of Kirkland toilet paper. You've gotta be plum crazy not to take advantage of this. The world's greatest ham at the world's greatest price.

The ham also comes with a package of glaze. My advice.....throw the glaze away the minute you get home. The pit master has put the absolutely perfect amount of hickory smoke in this ham. The glaze is over-the-top sweet and detracts from hickory greatness.

So let's tick off the boxes. World's best tasting ham. World's cheapest ham. And now for the trifecta...world's easiest recipe.


Ingredients
One Kirkland spiral sliced ham (7-10 pounds)
Aluminum foil
1 cup water


Directions

  1. Remove ham from store packaging and wrap tightly in aluminum foil.
  2. Add water to bottom of slow cooker, then add ham and cover.
  3. Turn slow cooker to high for 1 hour, then low for 8 hours.
  4. When done, remove foil and serve.





Wine pairing: A big, fruity Zinfandel


Grogs and Goldie, 1956


Saturday, April 13, 2019

Italian Sausage and Gnocchi Soup





If you are into eating healthy, it's best you saddle up and ride on out right now. There is not much healthy in this recipe. You would correctly point out that the tomatoes, onions, garlic and mushrooms are indeed healthy. But they are offset by a killer's row of scrumptious but no so healthy compatriots: hot Italian sausage, potato gnocchi, heavy cream, butter and flour. But I will make no apologies to you for the fact that you will feel like Jaba the Hut after you consume this meal. What I am presenting to you today is simply the most delicious soup I have ever tasted in my 66 years of traveling around the sun. Period. Fini.

To hit this high standard, I must offer several caveats. First, it must be HOT Italian sausage. If it's sweet or mild, you will not be leaving the starting gate. Only potato gnocchi will do. And it must be heavy cream. Don't even think about using Half & Half, lest you desire to spend the rest of your days burning in the skillet of Hades. And you must serve this with a fresh, crusty loaf of French bread. The road of excess leads to the palace of wisdom.


Ingredients
1 tablespoon olive oil
1 pound hot Italian sausage, casings removed
1 cup chopped onion
8-ounces sliced button mushrooms
4 cloves minced garlic
1 teaspoon kosher salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried Turkish oregano
1 teaspoon red pepper flakes
1 teaspoon fennel seed
2-1/2 cups chicken broth
2 cups heavy cream
1, 14.5-ounce can diced tomatoes, drained
3 tablespoons butter
1/4 cup flour
1 pound potato gnocchi

1 loaf French bread (for dipping in the soup!)


Directions

  1. Heat olive oil in a Dutch oven over medium high heat. Add sausage, onions, mushrooms and seasonings. Cook, breaking up the sausage as you go, until onion is translucent and sausage is fully cooked.
  2. Add broth, heavy cream and tomatoes. Let simmer while you prepare roux.
  3. In a separate small saucepan, melt butter over medium-low heat. Stir in flour and stir constantly until mixture is bubbly and a thick paste forms.
  4. Stir the roux into the soup and bring to a low boil, stirring regularly. The soup will thicken within 1-2 minutes.
  5. Add gnocchi. Simmer soup for 5 minutes and serve in individual bowls.




Wine pairing: Brunello di Montalcino



Grogs and Goldie, 1956





Saturday, April 6, 2019

Grilled "Carne Asada" Shrimp





Wait. What's going on here? Carne Asada, a Mexican favorite, is a dish of grilled and sliced beef. It is usually cooked over a wood fire at high heat to impart a charred flavor. The delicious flavor of that beef is obtained by marinating the meat in a concoction of fantastic ingredients. Well, that marinade works equally well for grilled shrimp. Hence, Grilled "Carne Asada" Shrimp. Gather all your friends and fire up your grill!


INGREDIENTS

Marinade
1/2 cup water
1/4 cup olive
1/4 cup orange juice
1 tablespoon white vinegar
1 teaspoon kosher salt
1/2 cup fresh, chopped cilantro
1 large jalapeño, chopped
2 cloves garlic, minced

2 pounds peeled shrimp


DIRECTIONS

  1. Combine all marinade ingredients in a medium bowl and whisk to mix thoroughly.
  2. Place shrimp in a zip lock bag and pour marinade over shrimp. Seal bag and refrigerate for one hour.
  3. Prepare a grill for direct cooking over high heat. Remove shrimp from marinade and place shrimp on skewers.
  4. When coals are hot, cook shrimp for 2 minutes. Then flip and cook 2 minutes more. Remove from skewers and serve.




Wine pairing: A well oaked Chardonnay




Grogs and Goldie, 1956

Saturday, March 30, 2019

Kung Pao Chicken





I made this Christine Gallary recipe for my two BFF's (Steve and Becky) this week. It was a real hit. It comes together quickly....perfect for a weeknight dinner. As is typical of Chinese dishes, the majority of time required in this meal is the prep....the actual cooking part is quite fast. But, oh, what a dish.

A few notes about ingredients. I used red and yellow bell peppers as they are sweeter than green peppers. And I recommend dry roasted peanuts for this dish as the extra crunch is fantastic.


INGREDIENTS

For the Chicken and Sauce
1-1/2 pounds boneless. skinless chicken thighs, cut into 1-inch chunks
1/4 cup soy sauce
1 tablespoon sherry or vermouth
1 tablespoon cornstarch
1-1/2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon rice vinegar
1 tablespoon sugar
2 tablespoons Samba Oelek or chile-garlic paste

For the Stir Fry
3 tablespoons peanut oil, divided
2 medium bell peppers cut into 1-inch dice
2 celery stalk's, sliced
Kosher salt
2 cloves garlic, minced
1 tablespoon peeled and minced ginger
1/2 cup dry roasted peanuts
2 medium scallions, thinly sliced
Steamed rice for serving


DIRECTIONS

  1. Place the chicken in a medium bowl. Place the soy sauce, sherry or vermouth, cornstarch, sesame oil, salt, and pepper in a small bowl and whisk until the cornstarch is dissolved. Drizzle 2 tablespoons of the mixture over the chicken and toss to combine; set the chicken aside.
  2. Make the sauce. Add the vinegar, sugar, and sambal oelek to the remaining marinade and whisk until the sugar is dissolved; set this sauce aside.
  3. Heat a flat-bottomed wok or large frying pan over medium-high heat until very hot (a flick of water should sizzle and evaporate right away), about 2 minutes. Drizzle in 1 tablespoon of the oil, add the bell peppers and celery, and season with salt. Stir-fry with a metal spatula until crisp-tender and browned in spots, about 4 minutes. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Transfer to a plate.
  4. Drizzle the remaining 2 tablespoons oil into the pan. Add the chicken and spread into an even layer. Let cook undisturbed until golden-brown and seared on the bottom, 3 to 4 minutes. Stir-fry until just cooked through, 2 to 3 minutes more.
  5. Add the reserved vegetables and peanuts to the pan. Rewhisk the reserved sauce to dissolve the cornstarch. Pour into the pan and stir-fry until the sauce thickens, is glossy, and evenly coats everything in the pan, about 1 minute more. Sprinkle with the scallions and serve immediately with rice.




Wine pairing: Sauvignon Blanc


Grogs and Goldie, 1956

Saturday, March 16, 2019

Corned Beef with Bernaise Sauce





Tomorrow is St. Patrick's Day and I will make one of my favorite meals of the year...Corned Beef with Bernaise Sauce. It will be a breeze to make because I have a fantastic "dump it all in the slow cooker and walk away" recipe.



I am here to tell you that you have not lived until you have tasted Bernaise Sauce on corned beef. It takes the taste of the corned beef to the power of 10! And since I'm making a lazy meal in the slow cooker, I'm going to use my favorite lazy sauce recipe from my favorite German sauce peddler. Knorr Bernaise Sauce. It will take you a whopping 4 minutes to make a really awesome Bernaise sauce.



Ingredients
1 corned beef brisket*, 3-4 pounds
2 medium onions, cut into quarters
5 ribs celery, cut into chunks
1 tablespoon prepared mustard (stone ground preferred)
2 cups chicken stock
12-ounces of beer (lager or pilsner)
1 packet Knorr Bernaise Sauce

*My favorite corned beef is made by that famous Irishman, Sy Ginsberg. It is available at Costco...and it's cheaper than wieners! It's so cheap, I buy three. I cook one and toss the others in the freezer for  feasts at a later date.


Directions

  1. Place onions and celery on the bottom of your slow cooker. Add stock, beer and mustard.
  2. Set brisket on top of onions and celery, fat-side up. Sprinkle meat with seasoning packet (which comes packed in your brisket). Put lid on slow cooker and cook on low for 10 hours.
  3. Make Bernaise sauce per package instructions. Remove brisket. Slice and serve with the Bernaise sauce.


Wine pairing: Pinot Noir


Grogs and Goldie, 1956



Saturday, February 23, 2019

Penne with Bacon and Onion





Last week the weather gods rather unceremoniously decided to dump nearly 10 inches of snow on us. The MSP airport closed, which essentially never happens up here in the tundra. It was not a day fit for man or beast. So instead of making my way to the store for meal ingredients, I turned to my pantry. Dinner that night would only need three main ingredients: bacon, pasta and onion. I always keep two to three pounds of applewood smoked bacon in my freezer. A couple of hours in a cold water bath is sufficient to thaw the bacon.



My pantry is always stocked with all different shapes of pasta. I buy my pasta by the case from Amazon. For penne, I always buy Barilla Collezione. It's their artisanal line of pastas that are shaped on brass plates. The pasta is thick, has ridges that hold the sauce and is incredibly chewy when cooked al dente.



And I always have several sweet yellow onions on hand. I used to buy them in bulk from Costco. But alas, as empty nesters, we would always end up throwing spoiled onions out. So now I just buy a few at a time from the grocery store. So that's it. Three main ingredients from the pantry and dinner was on the table.


Ingredients
1-pound applewood smoked bacon, cut into 1-inch slices
1-pound penne pasta
1 whole yellow onion, diced
1 cup grated parmesan cheese


Directions

  1. In a large Dutch oven, cook bacon until crisp. Remove with a slotted spoon and place on a  paper towel.
  2. Reserve all but 2 tablespoons of the bacon fat.
  3. Sauté onions in bacon fat until translucent, about 5 minutes. Turn off heat and set Dutch oven and onions aside.
  4. Bring 4 quarts of water and 3 tablespoons of salt to a boil and cook pasta to al dente.
  5. Return Dutch oven to stove top and heat. Add drained penne and cooked bacon to the onions and stir until all ingredients are warm. If too dry, add a little reserved bacon fat. Then serve with parmesan cheese.



Wine pairing: Bacon and Pinot Noir...a match made in heaven


Grogs and Goldie, 1956

Saturday, February 16, 2019

Grilled Ribeye with Chimichurri Sauces






Argentina is the center of the universe when it comes to grilled beef. And Argentina has gifted the world by creating not one, but two chimichurri sauces that are the "be-all" and "end-all" for steak grilled over coals and mesquite. While green chimichurri sauce is near ubiquitous...it's red twin brother is much less well known. If you want your grilled ribeye to be truly astounding, you should serve it with both of these chimichurri sauces.


Green Chimichurri Sauce
1/4 cup hot water
2 teaspoons dried Mexican broken leaf oregano
6 garlic cloves
2 teaspoons Kosher salt
1-1/3 cups loosely packed flat-leaf parsley
2/3 cup loosely packed cilantro leaves
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Directions
  1. Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten, 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour. 

Red Chimichurri Sauce
6 garlic cloves
2 large shallots, peeled and halved
2 tablespoons red wine vinegar
1/2 cup cilantro, stems and leaves
1 tablespoon sweet smoked paprika
1 teaspoon sweet ground red chile, such as New Mexico powder
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 cup extra virgin olive oil

Directions
  1. Combine fist nine ingredients in a food processor. Pulse ingredients until coarsely chopped, about ten, 1-second pulsesTransfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour.

Grilled Ribeye
1, 24-ounce bone-in ribeye
Kosher Salt
Fresh ground black pepper
2 chunks mesquite

Directions
  1. Prepare a grill for direct cooking over high heat.
  2. Season ribeye generously with salt and pepper.
  3. Add mesquite chunks to hot coals. Grill the steak for 5 minutes per side with the grill covered.
  4. Remove steak from grill and tent with foil. Let steak rest for 5 minutes. Then slice and serve with the chimichurri sauces.




Wine pairing: Malbec


Grogs and Goldie, 1956


Saturday, February 9, 2019

Grilled Pork Banh Mi





In August of 1971, I had just completed my first year of Pre-Med at St. Thomas College in St. Paul. This was about 4 months before my college adviser sat me down to tell me that "there is absolutely no stinking way you will ever be a doctor". While I loved biology, chemistry and calculus were my downfall and led me to pursue a career in advertising (selling things to people that they do not need) instead of my dream career in medicine. It also did not help that while attending St. Thomas, I was doing really well in my double minor of girls and beer.

When I started at St. Thomas in 1970, the war in Vietnam was consuming the entire country. I did not spend a lot of time dwelling on it....after all I had a college deferment. But that all changed when college deferments bit the dust. My classmates were all glued to the television on August 7, 1971 to watch the lottery drawings for all men born in 1952. If your number was called, you were going. Your only hope was for a high lottery number or a really solid medical excuse, like Donald Trump's bad feet.

There was only one person I knew of from St. Thomas that did not do well in the lottery. Tim Lippert shipped off to Vietnam and thankfully made it back intact. I did not have bad feet, so my fate rested with the luck of the draw. Those folks who shared my July 6 birthday got a lottery number of 185. The  draft inductions started on January 1, 1972...so we had to hold our breath for most of the year to see how high the draft numbers would go. As it turned out, they drafted all eligible men through the 95th lottery number. So I was left to pursue my major in advertising and continued to excel in both of my double minors. I did not get to go to Vietnam. But, oh, how I love their food. Especially this Banh Mi sandwich recipe from Luke Nguyen.


Ingredients
1/4 cup fish sauce (Red Boat recommended)
1 tablespoon honey
2 tablespoons sugar
1 teaspoon freshly ground black pepper
6 scallions, white and tender green parts only, coarsely chopped
2 garlic cloves
1-1/2 pounds pork tenderloin, thinly sliced
2 baguettes, split
Sriracha
1/2 seedless cucumber, cut into 2-inch matchsticks
1-1/2 loosely packed cups cilantro sprigs


Directions

  1. Prepare a grill for direct cooking over high heat.
  2. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto bamboo skewers.
  3. Grill pork over high heat, turning, until just cooked, 4 minutes. Spread Sriracha on the inside of the baguettes, top and bottom. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.



I like beer with my sandwiches. Try Tiger Beer from Vietnam.


Grogs and Goldie, 1956


Saturday, February 2, 2019

Potatoes Roasted in Duck Fat




Roasted potatoes are an everyday side dish. Potatoes roasted in duck fat are an extraordinary umami experience. The potatoes are cooked twice. First, they are boiled so that they are creamy soft on the inside. Then they are roasted in duck fat, which makes them incredibly crisp and gives you a taste unlike anything you have ever had before.  (Duck fat is not readily available in most stores, so I source mine from Amazon.com. It's $7.99 for 11 ounces.)


Ingredients
2 pounds small potatoes, peeled and coarsely chopped
6 tablespoons duck fat
Leaves of 6 rosemary sprigs, finely chopped
1 cup freshly grated Parmesan
Sea salt
Fresh ground black pepper


Directions

  1. Bring a large pot of water to a boil over high heat. Salt the water, add the potatoes and boil for 10 minutes. Drain the potatoes and rinse with cold water. Let cool completely. 
  2. Preheat oven to 450°F. Pour the duck fat into an 11-inch fry pan and place in the oven for 10 minutes. 
  3. Remove the pan from the oven. Place the potatoes in the pan in a single layer. Return the pan to the oven and roast until the potatoes are golden brown and crisp underneath, about 30 minutes. Turn the potatoes over, sprinkle with rosemary and Parmesan, and continue roasting until crisp and browned on the other side, about 20 minutes more.
  4. Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. Arrange the potatoes on a platter and season with sea salt and fresh ground pepper. Serve immediately.  


Grogs and Goldie, 1956

Saturday, January 26, 2019

Blistered Green Beans





The potato is my favorite vegetable. I also like artichokes, radishes, bean sprouts and arugula. And I love these green beans. First, they are shriveled and blackened....and then crowned with garlic, red pepper flakes and capers. I recommend using a cast iron pan to cook these and you must resist the urge to stir. You want to cook them like you would a ribeye steak.


Ingredients
1/3 cup extra virgin olive oil
1 pound green beans, trimmed and patted dry of all surface moisture
Kosher salt
6 garlic cloves, sliced
1 tablespoon capers, drained and chopped
1 teaspoon crushed red pepper flakes


Directions

  1. Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will splatter when they hit the oil) and cook, covering skillet as needed if beans are splattering, until browned underneath, about 3 minutes. 
  2. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.
  3. Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over, too; season with salt. Serve.


Grogs and Goldie, 1956

Saturday, January 19, 2019

Oven Roasted Beef Ribs





During the winter months, an oven is actually an excellent substitute for a smoker. While the meat does not get infused with wood smoke, roasting still yields a delicious, tender, meat-falling-off-the-bone experience. And a good rub will more than make up for the wood smoke.

I've been cooking baby back ribs in my oven for ages, to the delight of everyone that has tasted them: http://terrygruggen.blogspot.com/2011/03/oven-roasted-baby-back-ribs.html. I recently stumbled across this Jenny Jones recipe for oven roasted beef ribs. While her recipe called for a generic rub, I substituted what I think is the greatest beef dry rub of all-time....Lone Star Rub created by Jamie Purviance.

It's a rub I use for grilling ribeye steaks....and it is every bit as good on these beef ribs. When you get to the end of the recipe, you have several options. Jenny suggests you coat the ribs with a great BBQ sauce (oh how I love Sweet Baby Ray's BBQ Sauce) and then broil the ribs for a few minutes. I, however, prefer my ribs non-sauced because the dry rub is so outstanding. So I just serve Sweet Baby Ray's on the side and let my fellow diners choose to sauce or not sauce.


INGREDIENTS

For the Lone Star Rub
4 teaspoons salt
3 teaspoons chili powder
3 teaspoons granulated onion
1-1/2 teaspoons granulated garlic
1 teaspoon paprika
teaspoon sugar
teaspoon dried marjoram
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon


For the Ribs
2 pounds beef ribs
Juice of one lemon


DIRECTIONS


  1. Preheat oven to 275° F.
  2. Rub ribs all over with lemon juice.
  3. Coat ribs with dry rub. Place meaty side down on foil and cover entire rack tightly, shiny side out. Put foil-wrapped ribs on a sheet pan, meat side down.
  4. Bake in the oven for 3-1/2 hours.
  5. Remove from oven and pour off liquid.
  6. Turn oven to BROIL and place rack 4 to 5 inches from broiler. (If you want your ribs sauced, coat ribs with BBQ sauce now.)
  7. Place ribs on oven rack, uncovered and broil for 5 minutes, meaty side up.
  8. Cut into individual ribs and serve.




Wine pairing: Zinfandel


Grogs and Goldie, 1956


Happy Birthday to Todd Marella!

Saturday, January 12, 2019

Sheet Pan Spicy Korean Chicken





This Neha Mathur recipe makes for a fantastic weeknight dinner. It only needs 10 minutes of prep and 30 minutes in the oven. I like to add some veggies to the sheet pan and drizzle them with the leftover marinade and then serve everything over rice.


Ingredients
2 boneless, skinless chicken breasts
2 tablespoons Gochujang
1 teaspoon Gochugaru (or substitute chili powder)
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon ginger, g
2 cloves garlic, m
1 bunch of scallions, chopped



Directions
  1. Grogs and Goldie, 1956