I never buy prepared sauces at the market because I like to experiment making my own. Try making a barbecue sauce with your favorite soda. You’ll be surprised at how great it tastes
Grilled Duck Breasts
I don’t often eat duck because quite frankly I forget about it. While I was at the market last weekend I ran across duck breasts and decided to throw them in my cart not knowing what I was going to do with them of course. Here is what I came up with.
INGREDIENTS
8 Duck Breasts (2 per Person)
1 Bottle Beer
1/4 Cup Meat Rub
8 Tablespoons Olive Oil
Ziplock Bag
Most of you know that I’m really into marinating things in the ziplock bags. For these duck breasts you really need to marinate them overnight in the beer. Place the duck breasts into the ziplock bag and pour the beer in. Zip up the bag and give it a gentle shake to evenly distribute the beer. Place the filled bag onto a plate in case there is any drip and put into the fridge overnight. Remove from the fridge when you are getting ready to grill. Remove the duck from the beer and throw the beer away. Place the duck onto a large plate and drizzle both sides with the olive oil. Then rub your favorite meat rub onto both sides of the duck breasts. I used Victoria’s Dry Rub which was fabulous. After preparing the duck breasts let them rest on the counter while you prepare the grill. Get the grill to a medium-high heat. Place the prepared duck breasts onto the grill and close the lid. Cook for 6 to 8 minutes per side depending on how rare you like them. Remove from the grill when done and place onto a serving platter. Let rest for 10 minutes. Slice or serve whole. Serves 4
Note: If you don’t have a grill or can’t barbeque remember that whatever you can do on a grill you can do under an oven broiler or in a grill pan on top of a burner.
Grilled Lime Marinated Flank Steak
Father’s Day is one special occasion when many families try to pull out all the stops to make sure that Dad knows that he’s appreciated. No one wants Dad to go hungry and most (not all) Dads love steaks…especially grilled steaks. You may want to serve with either baked potatoes or homemade onion rings.
INGREDIENTS
2 1/2 Pounds Choice Grade Flank Steak
3 Chopped Garlic Cloves
1 Large Chopped Chipotle Chile
1 Tablespoon Chopped Cilantro
1/4 Cup Olive Oil
12 Tablespoons Freshly Squeezed Lime Juice (Approx. 5 Limes)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large size ziplock bag place the flank steak. In a medium size bowl mix together the olive oil, garlic, chipotle chile, chopped cilantro and lime juice. Pour the lime mixture over the flank steak. Zip up the bag and place into the fridge for 6 hours or overnight. Turn occasionally to evenly distribute the marinade. When ready to grill remove from the fridge. Prepare the grill. Remove the flank steak and place onto a plate. Salt and pepper the steak and let come to room temperature. Grill over a high heat for about 5 minutes per side. Grilling time depends on how rare or well done you want your steak. Remove from the grill and place onto a platter. Let rest for 5 minutes. With a sharp knife thinly slice the steak across the grain and at a sharp angle. Serve the steak with homemade onion rings or baked potato. Serves 4
Delicious Grilled Steak
Memorial Day is almost here. Time to get your grill on!
INGREDIENTS
1/2 Cup of Your Favorite Steak Sauce
1/2 Cup Balsamic Vinaigrette Dressing
4 Cloves Minced Garlic
1 Teaspoon Dried Oregano
2 Medium Size Rib Eye Steaks
In a medium size bowl mix together the steak sauce, balsamic dressing, garlic and oregano. Place the steaks into a ziplock bag. Pour 3/4 cup of the mixture into the ziplock bag and all over the steaks. Set aside 1/4 cup of the mixture. Seal up the ziplock bag and place into the fridge for about an hour. Preheat your grill to medium high. Remove the steaks from the fridge and drain the marinade. Throw away the marinade. Place the steaks onto the hot grill and cook for 4 to 5 minutes on each side for medium doneness. Less cooking time for rarer; more cooking time for well done. Remove from the grill and place onto a serving platter. Drizzle the steaks with the reserved 1/4 cup marinade mixture. Serves 4
Honey Barbecue Sauce
This Honey Barbecue Sauce is terrific brushed on roast chicken or racks of ribs at the end of cooking time. It is even great for glazing swordfish or tuna steaks. You should be able to find curry paste in the international food section of your grocery store.
INGREDIENTS
1/2 Cup Honey
1/4 Cup Dijon Mustard
3 Teaspoons Fresh Thyme
1 Teaspoon Mild Indian Curry Paste
1/2 Teaspoon Kosher Salt
1/4 Cup Water
1/4 Cup Olive Oil
In a large size bowl whisk the honey, mustard, thyme, curry paste, kosher salt and water together. Pour into a small size sauce pan and bring to a low simmer over a medium heat. Drizzle the olive oil in very slowly while you whisk it in to incorporate. Remove from the heat and pour into a clean jar. Allow the sauce to cool completely. Cover with the lid and place into the refrigerator until you are ready to use. The barbecue sauce should last for several weeks in the fridge. Make sure to give a good shake before using. Makes about 1 1/2 cups of Honey Barbecue Sauce.
Huevos Rancheros
Mexican food is often imitated but nothing compares to authentic Mexican dishes. Here is a great Mexican weekend breakfast favorite.
INGREDIENTS
8 Tablespoons Vegetable Oil
8 Mini Corn Tortillas
Salsa
1/2 Cup Shredded Cheese
8 Eggs
In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil. Drain and set aside in a warmer. Fry the eggs sunny side up and then place the eggs over the corn tortillas. Top with salsa and garnish with cheese. Serves 4
Salsa
4 to 5 Stewed Tomatoes
2 Tablespoons Diced Onion
1 Teaspoon Vegetable Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Garlic Powder
4 Ounces Diced Green Chiles
Chop the tomatoes and combine with the onions. Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended. Mix in the chiles and cover to simmer. Serve hot over your Huevos Rancheros.
Chorizo
Did you know that you can make your own chorizo? Well I’ve got news for you! It’s easy to make and the payoff is big. Chorizo is simply Mexican sausage. It can be prepared and stored uncooked or cooked until you are ready to use it. Uncooked chorizo can be kept in the freezer until you are ready to use it. Tacos with chorizo filling are super tasty!
INGREDIENTS
1 Pound Ground Beef
1/2 Pound Ground Pork
2 Cloves Minced Garlic
1/2 Diced Onion
3 Tablespoons Vinegar
2 1/2 Tablespoons Chili Powder
1/2 Teaspoon Paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Ground Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Oregano
2 Finely Crushed Chilitepins
In a large size bowl combine the ground beef and ground pork. Mix in the minced garlic, ground cloves and onions. In a small bowl combine the vinegar, chili powder, paprika, cumin, pepper, kosher salt, oregano and crushed chilitepins. Mix well and add to the meat mixture. Blend thoroughly. Form into a roll and place into an airtight ziplock bag. Place into the fridge until ready to use. To use simply cook the desired amount of the chorizo over a medium heat until the chorizo turns a rich brown color and the meat is fully cooked. Drain and use. Makes approximately 2 pounds of chorizo.
Chilitepins are tiny hot peppers which give the chorizo its zestiness. Use only two. They go a long way. When working with chilitepins make sure to wash your hands thoroughly and avoid touching your eyes.
Chicken Chili Tacos
Who says that you have to sacrifice your New Year’s diet to enjoy a hearty Mexican meal? This is a great recipe for the weekend, weeknights or if you’re feeding a crowd.
INGREDIENTS
2 Pounds Ground Chicken
1 Large Chopped Onion
1 Seeded & Minced Jalapeno
3 Teaspoons Ground Cumin
8 Ounces Tomato Sauce
14 Ounces Diced Tomatoes with Green Chiles
5 Cups Cooked Kidney Beans
2 Cups Chicken Broth
1 Teaspoon Ground Cayenne Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
12 Medium Size Tortillas
1 Cup Low-Fat Sour Cream
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Guacamole
In a large soup pot sauté the ground chicken over a medium high heat until no longer pink.Drain off any fat. Add the chopped onions and minced jalapeno.Cook for 5 minutes until softened.Stir in the ground cumin, tomato sauce, diced tomatoes, beans and chicken broth.Mix well.Season with the salt, pepper and cayenne.Continue to cook over a medium high heat for 45 minutes.Stir often.Ladle into a large bowl.Spoon into the tortilla and top with sour cream, guacamole and shredded cheddar cheese.Serve 6
Honey Boo Boo Pork Ribs
Make sure that you take your Lipitor today because The Super Bowl screams out “eat ribs!” I love ribs anytime, but I just can’t resist a great rib dish on the biggest game day of the year.
INGREDIENTS
2 Pound Rack of Baby Back Pork Ribs
2 Tablespoons Olive Oil
2 Teaspoons Kosher Salt
2 Teaspoons Freshly Ground Pepper
1 Tablespoon Smoked Paprika
1 Tablespoon Red Pepper Flakes
1/2 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Cup Malt Vinegar
1 Cup Honey
1 Tablespoon Hot Pepper Sauce
Preheat your oven to 350º F. In a medium size bowl combine all of the ingredients except for the ribs. Set aside. In a large skillet place the olive oil and sear the ribs over a medium-high heat for 5 minutes per side. Remove from the heat. On the bottom on a glass baking dish smear some of the sauce. Place the ribs into the baking dish and pour the rest of the sauce over the ribs. Bake covered for 1 hour. Remove the lid and bake for 45 more minutes. Remove from the oven and let cool for 10 minutes. Transfer to a serving platter and serve warm. Serves 4
Pork Ribs
These ribs are delicious and easy to make. They make a great Sunday dinner and the great thing is that you don’t even need a grill to make them. Just pop them into the oven and dinner is ready. I always like to get pork ribs with the bone-in rather than the boneless. I think the bone gives more flavor.
INGREDIENTS
3 Pounds Bone-In Pork Ribs
5 Tablespoons Apricot Preserves
1/3 Cup Ketchup
3 Tablespoons Soy Sauce
2 Teaspoons Grated Fresh Ginger
2 Cloves Minced Garlic
Preheat your oven to 350° F. If the ribs need cutting so they are serving size pieces then do so now. Put the ribs into a large Dutch oven. Add water to cover and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Drain the water and set the ribs aside while you prepare the sauce. For the sauce you will need to put the preserves into a medium size bowl. Cut up any large pieces of apricots and stir the preserves. Add the ketchup, garlic, ginger and soy sauce. Stir until well combined. Brush both sides of the ribs with some of the sauce and then put the ribs, bone side down, on a shallow roasting pan. Put in the oven and bake for 20 minutes. The ribs should be glazed and heated through. If you need to bake the ribs for longer than go ahead and do so. Remove from the oven. Before serving brush the ribs with the sauce that you have left. Serves 4
