Category: BBQ

Oven Baked Dry Rub Ribs

Time certainly brings out the essence of these ribs, even if you do not follow up with the BBQ sauce. I actually prefer them without the sauce, but that is a personal choice. If you follow the recipe to a T, you cannot go wrong one way or the other. FYI…they were so tasty we ate them all before I remembered a photo. Serve with a great coleslaw…

Oven Baked Dry Rub Ribs

For the dry rub

  • 1/2 a cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon mustard powder
  • 1 tablespoon Italian seasoning
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder

Instructions

Take your ribs and trim off any excess fat, then place them in a baking dish or you could use the disposable foil baking dish.

Preheat your oven to 130°C/266°F

Take your rub mixture and rub it on the pork ribs one by one ensuring that you coat every piece of meat.

Once you have finished rubbing each and every rib, place them in your baking tray and cover it up with aluminium foil and place it into the oven.

OPTIONAL After 2 and 1/2 hours, remove them from the oven, apply your fav BBQ sauce. Coat each rib with the sauce using a spoon or brush then put them back in the oven but this time don’t cover them.

Let them continue cooking for the last 30 minutes brushing them frequently with the sauce.

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Firecracker Salmon with Peach and Avocado Salsa

Travelling this week, so this posting is a little late! Our hostess had some salmon in the freezer and some nice fresh peaches. Surprisingly she also had avocados which we always have on hand in Mexico. Both the salmon and the salmon were awesome! Pinterest never fails me…We served this with some sauteed Brussel sprouts to round out the meal. We chose to grill the salmon, but the directions for making it in the oven are included.

Firecracker Salmon with Peach and Avocado Salsa

Ingredients

For the salmon:

  • 1 ½ pounds salmon
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey
  • 3 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger

For the peach salsa:

  • 1 avocado, diced
  • 1 peach, diced
  • 3 tablespoons finely diced red onion
  • 1 jalapeño, seeded and diced
  • 2 tablespoons finely diced cilantro
  • 1 lime, juiced
  • Salt & freshly ground black pepper, to taste

1. Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

2. Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour.

3. While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined. Refrigerate.

4. Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.

5. Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a fullmeal. Serves 4

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generous oil your grill.

Place salmon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it’s best to undercook rather than overcook your filets. The salmon was perfectly cooked at 6 minutes per side on medium heat.

Korean BBQ Meatballs with Zoodles

By now you know how much we prefer zoodles over pasta. Here is a different take on the zoodles with a great sauce!

Korean BBQ Meatballs with Zoodles

Ingredients

  • 2-3 large zucchini (400 g)
  • 4 Spring Onions
  • 1 large Carrot
  • 1/2 Red Pepper
  • 1/2 Small Onion
  • 1 T Extra Virgin Olive Oil

Dressing

  • 1.5 T Soy Sauce
  • 1 T Sesame Oil
  • 1 T Honey
  • 1 tsp Minced Garlic
  • Salt and Pepper to Taste
  • Sesame Seeds
  • 1 package fresh meatballs*

*Prepare meatballs according to your preference. I made mine in the microwave and then added them to the skillet and it worked well!

1. Wash and prepare vegetables. Spiralize zucchini and set aside. Slice red onion into thin strips. Julienne carrot, roughly chop small onion. For the Spring onion I chopped the white part small and then cut the green portion into 1/2-inch strips. I used about 2 full spring onions and only the white portion of the other two.

2. Prepare a large wok or frying pan add olive oil and heat oil through. Add carrot and onion, let soften and heat through for 3-5 minutes. Add chopped onion, Spring onion, and red pepper cook for another 3 minutes. Add salt to taste while preparing vegetables.

3. Prepare meatballs. IF using frozen you can put them on a plate in the microwave covered with Saran wrap, leaving a corner for the steam to escape. Three minutes should do it as they will cook in the sauce…

4. Add prepared zoodles. In a separate bowl mix all of the dressing ingredients together and then add them to the wok with all of the vegetables together. You want to heat the zoodles

5. Add meatballs to the vegetables and serve immediately.

Tangy Coleslaw

It’s the weekend and BBQ time and or light lunch/dinner. Prepare this tangy coleslaw early, refrigerate and you are all set. Try some of the add-ons to stretch the recipe. For a faster prep, buy the already shredded coleslaw at your favourite market!

Tangy Coleslaw

For the Slaw:

  • 1 head cabbage, shredded; or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix
  • 1 medium red onion, quartered and thinly sliced

For the Dressing:

  • 1 cup vinegar
  • 2/3 cup vegetable oil
  • 1 cup sugar to taste (actually 1/2 cup is sufficient)
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds

Instructions

  1. Combine shredded cabbage or coleslaw mix with the sliced onion in a large bowl.
  2. Combine the dressing ingredients in a saucepan and bring to a boil. Remove from the stove.
  3. Pour the hot dressing over the cabbage and toss well to coat.
  4. Cool the coleslaw slightly, cover, and then refrigerate until serving time.

Greek Salad and Dressing for Two

Tired of the same old green salads? No lettuce in the house? Greek salad is the answer – minus lettuce, which is not even normally found in a true Greek salad.

Start with a freshmade dressing, refrigerated while you chop up the salad ingredientes. This is one of our new favorites, for sure! And it looks beautiful as well.

You won’t find a better Greek salad anywhere…

Greek Salad and Dressing for Two

Ingredients

  • 1 large clove garlic finely minced
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary.

(Alternatively, you may whisk the ingredients together in a bowl, process the ingredients in a mini food processor, or blend them together in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.

Greek Salad

  • 1 Roma tomato diced
  • ¼ red onion diced
  • ½ English seedless cucumber large dice
  • ½ red pepper diced
  • ½ cup whole black olives
  • ½ cup crumbled feta cheese

Mix all salad ingredients in a bowl. Toss with dressing and refrigerate 15 minutes.

Black and Blue Steak Salad

Throw another steak on the BBQ and make this salad tomorrow! This is what you can do when you have a leftover steak.  Black refers to the blackened steak and blue refers to the blue cheese dressing which accompanied the finished salad. (Actually we love putting blue cheese on our steaks along with fresh sage.) So here goes…

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Black and Blue Steak Salad

Ingredients

  • 1 beef Top Sirloin Steak Boneless cut 3/4-inch-thick (about 1 pound)
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups spring mix greens
  • 1/4 cup blue cheese crumbles*
  • 1/2 cup cherry tomatoes
  • 1 avocado thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup dressing of choice OR blue cheese dressing in lieu of the crumbles*
  1. Place beef in plastic bag with Worcestershire sauce, salt and pepper. Turn steak to coat evenly. Marinate for at least 1 hour in refrigerator.
  2. Remove beef from marinade. Place beef on grill, on medium heat. Grill, covered, for 7 to 11 minutes. for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Remove from grill and slice steaks across the grain.
  4. Add cherry tomatoes to grill for 2-3 minutes or until burst.
  5. Fill platter or large salad bowl with mixed greens. Top with burst tomatoes, avocado slices, sliced red onion, and blue cheese crumbles. Top with steak and serve with dressing of your choice.

Steak Bites with Creamy Blue Cheese Sauce

Got the urge to BBQ already and realize that the BBQ is probably dirty from its last use, who knows when in this weather? Treat yourself to this recipe from The Spicy Apron (Pinterest).  While it calls for putting the steak on skewers, I modified it and used my frying pan.  With the blue cheese sauce, it was awesome! Throw a salad or bake a potato and you have a complete easy meal! Photo is from The Spicy Apron, since I forgot to take a photo when I made this.

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Steak Bites with Creamy Blue Cheese

Ingredients

  • 2 Pounds Sirloin Cut into 1-inch pieces
  • 2 Teaspoons Kosher Salt Can use Seasoned Salt
  • 2 Teaspoons Fresh Pepper
  • 4 Ounces Cream Cheese Room Temperature
  • 4 Ounces Heavy Cream
  • 2 Tablespoons butter
  • 4 Ounces Crumbled Blue Cheese
  • 2 green onions Sliced crosswise (green parts)

Instructions

  1. Put 6-8 pieces of the beef on each skewer. Liberally salt and pepper all sides of the meat. Heat grill on high. Place skewers on hot grill and sear on each side, 1-2 minutes per side. Remove from heat and cover with foil. OR…
  2. Heat a frying pan over medium heat and place the steak bites in until slightly golden, choosing how well you want them done. Well…definitely NOT!
  3. Combine cream cheese, cream, and butter in a small saucepan. Heat over medium low heat until heated through. Stir well to combine. Remove from heat and add crumbled blue cheese. Drizzle over cooked beef skewers or in a small dish on the side for dipping. Top with sliced green onions.

A Little Taste of Brazil!!

One of the most desired cuts of beef in Brazil is called (picanha) . It is also very common in higher end restaurants in Yucatan these days. What is it?

Picanha is a cut of beef called sirloin cap in the United States or the rump cap in the United Kingdom, that is popular in Portugal and Brazil. In the United States, it is little known, but referred to as the rump cover, rump cap, or culotte.

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In a Brazilian restaurant it is often served on large skewers…

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I chose to roast it whole.

There are THREE steps to the recipe, which involves marinating overnight in the refrigerator (see below) with a citrus-herb salt rub.

Simple Roasted Picanha Recipe

Step One – Citrus-Herb Salt Rub

  • 1 tablespoon kosher salt
  • 1 tablespoon minced fresh parsley
  • Zest of one small lemon, approximately 2 teaspoons
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, roughly chopped

Score the fatty blanket on the picanha by making criss-crossing cuts into the fatty blanket covering one side of the picanha.  Fat behaves differently than meat when cooked.  It loses more liquid and therefore shrinks more.  By scoring the fat, you can prevent the piece from curling and dis-forming while it grills.  

Rub the salt mixture into the cross cuts of the fat. Refrigerate overnight.

Step Two – Preheat oven to 400 degrees, letting the picana come to room temperature.

Prepare the chimichurri sauce by mixing the following ingredients…

Chimichurri Sauce

  • 1/2 cup chopped parsley
  • 4 cloves garlic, minced
  • 2 teaspoons chili pepper flakes (less for milder flavor)
  • 2 teaspoons minced oregano leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoon red wine vinegar
  • 1/2 cup olive oil

Step Three – Sear and Roast the picana as follows

Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in a few tablespoons of olive oil.

Sear the beef until browned on both sides,approximately 2 minutes per side.Transfer the skillet to the oven with the fatty side of the piranha facing up.

Cook the roast for 35 minutes, or until the internal temperature reaches 128-130° for medium-rare. Remove the roast from the oven, cover with foil and let rest for 10 minutes before slicing. The temperature will rise 10 degrees while resting!!

Slice against the grain for tender cuts.    

Here is my recent attempt to duplicate that restaurant experience in our oven…in case there is too much snow to fire up the Barbie, mates. Sliced after resting with chimichurri sauce.

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Best Chicken Marinade Ever!

Well maybe an overstatement, as I am still looking for the BEST one…LOL. In the interim I tried this one and was quite happy with it overall. Any suggestions you might have would be greatly appreciated as I approach 14000 views on this blog!! Thanks to all of you have stopped by… here is the result with chicken thighs…

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Best Chicken Marinade Ever

Ingredients

  • 6 Chicken breasts or 3.5 lb. chicken
  • 2 tsp Garlic powder
  • 2 tsp Rosemary, dried
  • 1/2 cup Balsamic vinegar
  • 2 tbsp Dijon or spicy brown mustard
  • 1/8 cup Lemon juice
  • 1/4 cup Soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tsp Black pepper, ground
  • 3/4 cup Brown sugar ( I cut this back to 1/4 cup so not so sweet)
  • 2 tsp Salt
  • 1/2 cup Olive oil, extra virgin

Instructions

  1. Combine all ingredients, except for chicken, in a large Pyrex measuring cupor mixing bowl and whisk together.
  2. Remove a half a cup of marinade and reserve for basting the chicken later.
  3. Place chicken in a large, Ziploc bagand pour marinade over the top. Close securely.
  4. Marinate for at least 4 hours and up to 24 hours.

To grill

  1. Preheat grill to medium high heat and lightly oil the grates.
  2. Remove the chicken from the marinade, letting the excess drip off.
  3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
  4. Baste the chicken occasionally with the reserved marinade.
  5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

 

 

Green Beans with Lemon and Feta

This is a great and easy accompaniment to a great steak and maybe a potato! Can you tell this by the photo?

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Great for BBQ season as well…

GREEN BEANS WITH LEMON AND FETA

INGREDIENTS:

  • 3/4 to 1 pound of fresh green beans (stem end snipped off), washed
  • 4 heaping tablespoons feta cheese
  • juice of 1/2 of a lemon
  • 2 teaspoons extra virgin olive oil
  • salt and pepper to taste

DIRECTIONS:

  1. Add about 1/2 inch of water to a medium-sized sauté pan. Place over high heat and bring to a boil.
  2. Add beans, cover and continue to cook on medium-high for 4-5 minutes or until fork tender but still crispy.
  3. Drain and return to pan. Add 2 teaspoons of olive oil and toss to coat. Place green beans on a plate and sprinkle with feta, then lemon juice, then pepper (and salt if desired).
  4. Serve immediately. (But they are also pretty great cold!)