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Steak Seasoning

Steak Seasoning CartoonWhile I was walking through the isles at a famous grocery  store, looking at seasoning for steaks and burgers, I picked up my favorite brand Montreal Steak Seasoning. Then looking at the cost for one bottle of seasoning I went into shock at mount of $$$ it cost. I have all the spices and herbs possible to make a better seasoning. This is my version of that wonderful seasoning with my traditional extra kick. This should work with all beef and many pork steaks and burgers. When you take a bite into your steak or burger you can truly say “Ay, caramaba”!

 

Steak Seasoning
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Spices and herbs needed to make a spicy steak seasoning.
Servings Prep Time
16 steaks 10 minutes
Passive Time
10 minutes
Servings Prep Time
16 steaks 10 minutes
Passive Time
10 minutes
Steak Seasoning
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Spices and herbs needed to make a spicy steak seasoning.
Servings Prep Time
16 steaks 10 minutes
Passive Time
10 minutes
Servings Prep Time
16 steaks 10 minutes
Passive Time
10 minutes
Ingredients
Servings: steaks
Units:
Instructions
  1. Crush the black peppercorns, coriander seed and onion flakes into even smaller pieces using mortar and pestle.
  2. Combine all the crushed spices with remainder of the spices and herbs in small mixing bowl until uniformly mixed steak seasoning.
  3. Place the steak seasoning in jar with tight fitting lid. Label and date jar, keep in dry cool area away from light. This will keep for 3 to 6 months.
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BBQ Five Beans

BBQ Five BeansBaked beans are the standard side for many BBQ’s, and all to often we use easy short cuts. The BBQ Five Beans recipe is a all out full flavored baked beans side dish, using no short cuts. All beans used in this recipe are started from dried beans and soaked for 12 hours and slow cooked before making them into BBQ Five Beans. Then smoked on the Green Egg for 4 hours at 300°F with apple wood chunks. The result was spicy and smokey BBQ Five Beans, two thumbs up with “Oh Ya” end! This was tested out at Wright’s famous BBQ no fire extinguisher was needed.

BBQ Five Beans
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A five dried bean mixture that is soaked, and slow cooked then made into spicy Smoked BBQ beans. This recipe has just enough heat to say "Oh Ya!" But not so hot that a fire extinguisher is needed to put out the flames. The beans have a long cooking time but its more of a "set it and forget it" until the beans are done.
Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
12 hours 18 hours
Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
12 hours 18 hours
BBQ Five Beans
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A five dried bean mixture that is soaked, and slow cooked then made into spicy Smoked BBQ beans. This recipe has just enough heat to say "Oh Ya!" But not so hot that a fire extinguisher is needed to put out the flames. The beans have a long cooking time but its more of a "set it and forget it" until the beans are done.
Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
12 hours 18 hours
Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
12 hours 18 hours
Ingredients
Cooking Beans
BBQ Five Beans
Servings: people
Units:
Instructions
  1. Sort through all the dried beans making sure no dirt, rocks or bad beans. Wash all dried beans with cold water well in colander.
  2. Place washed beans in slow cooker, add bay leaf, BBQ Spice Seasoning and chicken stock, cover with lid and set slow cooker on low and timer for 8 hours. Now let slow cooker do work and not worry.
  3. Remove bay leaf, and remove cooked beans from the slow cooker into mixing bowl. Now this could go into refrigerator overnight if you wanted to make beans a day ahead.
BBQ Five Beans
  1. Fry the diced bacon in skillet with olive oil and garlic. Remove bacon when crisp onto paper towel. Add the onions to bacon grease and garlic and sauté for 2 minutes until onions are translucent.
  2. Add to cooked onions the crisp bacon pieces, ketchup, Worcestershire sauce, BBQ spice seasoning, chili powder, garlic pepper, brown sugar, molasses, maple syrup, pepper flakes and brown mustard and cook for 1 to 2 minutes on medium heat. Turn heat off and remove from burner. This is BBQ Sauce for beans
  3. Add the cooked BBQ Sauce to cooked beans and stirring well. Place bean mixture in a heat proof casserole dish.
  4. Heat up smoker, with Green Egg want the dome temperature at 300°F. I used apple wood chunks for smoke. When smoker is up to temperature place on indirect heat close lid or door and smoke for 4 hours. Note check every hour on temperature and add wood chucks as needed.
  5. After 4 hours remove from smoker when ready for service. Enjoy with any traditional BBQ Foods.
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Corn and Black Bean Salad Recipe
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Corn and Black Bean Salad

Corn and Bean Salad

Corn and Black Bean Salad

Corn and Black Bean Salad:

Summer time brings the best fresh ingredients for salads, one of my all time summer favorites is fresh   roasted corn. A classic recipe I have been making over years is a Black Bean Salad. This wonderful bean salad is my inspiration, by switching main ingredients around, and creating it into a Corn and Black Bean Salad. This recipe has more emphasis on the fresh roasted corn and putting the black beans more as a secondary component. To boost flavor profile by adding some fresh mozzarella and fresh basil accents salad. Shifting the focus of a spicy bean salad and making it into more of a Italian Style Salad.

Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
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Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
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Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Ingredients
Roasted Corn
  • 4 large corn silks removed, husks trimmed
  • 2 tbsp butter unsalted, softened
  • 1 tbsp BBQ Rub Seasoning See all-purpose BBQ Rub Seasongint
Black Beans
Salad Mixture
Servings: people
Units:
Instructions
  1. Trim both ends of sweet corn, peel back husks and remove silks from corn. Wash all excess silks off each corn cob.
  2. Mix together the softened butter and BBQ rub seasoning in small bowl. Rub softened butter mixture over each cob of corn. Then pull husks back over corn.
  3. Prepare smoker/grill by heating to 350 degrees. Place corn in smoker/grill using indirect heat and smoke/grill for 45 minutes. Turning corn every 15 minutes. Remove and let it cool for 15 minutes.
Black Beans
  1. Wash and rinse dry black beans, cover with 1" of cold water and soak overnight.
  2. Drain soaked black beans and rinse well. Place onions, bay leaf, cumin, black pepper, red pepper flakes, thyme, and olive oil and cook on high heat in slow cooker until tender about 4 minutes to make the sofrito. Then add the drained black beans, chicken base and water into slow cooker. Set for low heat and cook for 8 hours, with lid.
  3. Test black beans they should be tender, remove from heat and drain excess liquid. Set aside to cool beans.
Salad Mixture
  1. Trim husks off smoked/grilled corn, then cut kerns of corn off the cob. Discard cob and place cut corn in large bowl.
  2. Add to cut corn, cooled drained black beans, diced tomatoes, bite size mozzarella cheese, dice the red bell peppers, dice the sweet onions and mix well.
  3. Combine together in small mixing bowl, the red wine vinegar, sugar, italian herbs, chiffonade basil, olive oil, salt, pepper, pepper flakes and whisk until it forms a vinaigrette. Pour over corn and bean mixture and mix well until everything is coated.
  4. Adjust seasonings with salt, pepper, sugar and vinegar to balance flavor profile. I often use my famous chile infused vinegar to balance flavors it's a perfect match.
  5. Cover Corn and Bean Salad and refrigerate for 2 hours or over night for best flavors. Serve as side dish or accompaniment.
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Arroz con pollo

After roasting beer chicken on the grill, there was still chicken left over. Thinking to my self what can be made with this remaining chicken meat? Why not make Arroz con pollo a wonderful Latin American classic. The recipe will take a little time to make, but it’s wonderfully good. I didn’t have sour oranges using a combination of fresh lemon and orange juice balanced with small amount of sugar as a substitute. This dish has only a Chef Dave’s rating of 1 heat level, so it’s very mild. If you what a hotter version, just add more chilies of your choice to the rice dish.

Arroz con pollo
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Inspired by Latin American chicken and rice with a little spicy kick.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Arroz con pollo
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Inspired by Latin American chicken and rice with a little spicy kick.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Sofrito
Rice
Chicken
Servings: people
Units:
Instructions
  1. To make the Sofrito first heat the annatto seeds with olive oil over low heat for about 2 minutes. Notice that the color of oil will be bright yellow orange color. Remove all the annatto seeds and discard.
  2. Add to the infused olive oil the garlic, onion, peppers, olives and cook over medium heat until tender and fragrant. This should take about 3 to 4 minutes.
  3. Add to fragrant Sofrito the chile flakes and bay leaf cook for 60 seconds over low heat.
Cooking the Rice
  1. Add to Sofrito mixture long grain rice stirring as it cooks for about 1 minute over medium heat.
  2. Add diced tomatoes, chicken stock and chicken base stirring mixture to incorporate. Cook with lid for 12 minutes on medium low heat just enough to see a little steam coming out rim of lid.
  3. After rice mixture cooked for 12 minutes remove from heat. Do not open lid and let rest for 10 minutes.
Arroz con pollo
  1. While the Rice is cooking combine the diced roasted chicken meat with the juice of lemon and orange, cilantro, and sugar in bowl. Let rest for 20 minutes while rice is cooking.
  2. After rice has rested 10 minutes open lid and add the marinated roasted chicken meat, drained black beans and peas to cooked rice. Stir in the added ingredients and cover with lid. Turn heat on low and cook for 5 minutes.
  3. Serve Arroz con pollo in baking dish family style or dish up in large rim bowl with olives and cilantro as garnish.
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