Black Nugget Ribeye

Black Nugget Ribeye
The Perfect Marinade For Steaks
Difficulty: Easy
Prep Time: 7+ hours
Cooking Time: 10-12 minutes

Ingredients
2 ribeye steaks, left whole or cubed for kebobs
1/2 cup soy sauce
1 cup dark brown sugar
1 tsp garlic, minced
1/4 cup dark molasses
1 tbsp vegetable oil
1 tsp Worcestershire sauce
1/2 cup grated onion + juices
splash of red wine vinegar
pepper

Cooking Tools
Large ziploc bag
Small mixing bowl
Outdoor grill 

The Marinade Make This Steak So Flavorful!

Directions
In a mixing bowl, add; soy sauce, brown sugar, garlic, molasses, oil, Worcestershire sauce, onion, vinegar, pepper then whisk.  Place steaks in ziploc bag and pour marinade over the steaks.  Remove air from bag and seal, place in the refrigerator for at least 7 hours, but can be marinaded overnight.  Preheat outdoor grill and cook steaks to your preferred temperature.
Serves 2

Airline Chicken

Airline Chicken

Served With A Sausage Potato Hash!
Difficulty: Easy
Prep Time: 4 hours, 15 minutes
Cooking Time: 30 minutes +

Ingredients
6 Airline cut chicken breast, skin on  https://en.wikipedia.org/wiki/Airline_chicken
1 bottle Zesty Italian dressing
2 cloves garlic, pressed
juice of 1 lemon
juice of 1 orange
1 tbsp sugar
1/4 tsp pepper

Cooking Tools

Large mixing bowl

Grill

Directions
Whisk together; dressing, garlic, lemon juice, orange juice, sugar and pepper. Place Airline chicken in mixing bowl to marinade for 3 hours in the refrigerator. Remove from
marinade and let come to room temperature for 1 hour. Preheat grill and grill chicken on medium high heat. First grill skin side up with the small drumstick straight up. Flip once, approx. total cooking time is about 30 minutes, depending on the thickness of the chicken. Adjust the cooking time accordingly.
Yields 6 

Beef Shish Kabobs

Beef Shish Kabobs

Winter Does Not Slow Me Down On Grilling!
Difficulty: Easy
Prep Time: 2 hours, 30 minutes
Cooking Time: 8-10 minutes

Ingredients

4  8oz. filet mignon, cubed

1 red onion quartered

8 oz. button mushrooms, halved

1 zuccini, sliced & halved

1 yellow squash, sliced & halved

10 oz. Baby sweet peppers, assorted

minced green onion, garnish

vegetable oil

salt

pepper

Marinade

Ingredients

1 cup low sodium soy sauce

1/4 cup Mirin

1 tsp fish sauce

2 garlic cloves, pressed

3/4 cup brown sugar

1/2 tsp sesame oil

pepper 

Cooking Tools

Large freezer bags

Wooden skewers (long)

Outdoor grill

Directions
Whisk all the ingredients for the marinade. Place filet cubes into the freezer bad and pour in the marinade. Marinade in refrigerator for 2 hours. prepare your vegetable and coat with a little vegetable oil, salt & pepper.  Make your kabobs alternating meat and vegetable on the skewers. Preheat grill on high and grill for 4 minutes on each side, flipping only once.  Let rest before serving and garnish with minced green onions..
Serves 4

Chicken Lavosh

Chicken Lavosh
A Beautiful Blend Of Flavors For A Simple Wrap!
Difficulty: Easy

 

Ingredients
6 Lavosh Wraps
2 large chicken breast, boneless and skinless
1 1/2 cups plain Greek yogurt
2 tsp garlic puree
2 tbsp lemon juice
salt
pepper
oil for stir-fry
1 small yellow pepper, seeded and sliced
1 small red pepper, seeded and sliced
1 1/2 cups cherry tomatoes
1 cup broccoli florets
1 zucchini, sliced
1 cup snow peas
1 cup red onions, sliced

Directions
In a small mixing bowl, whisk yogurt, garlic, lemon juice, salt and pepper. Separate half the mixture and place in a small serving bowl and place in the refrigerator. Use the other half of the yogurt mixture to marinade chicken breast in a zip lock bag in the refrigerator for 3-4 hours.( Discard bag with 1/2 of the used yogurt marinade) Grill chicken until done; set aside. In a wok or fry pan, drizzle some oil on medium to high heat; add the vegetables and cook until slightly tender.  Salt and pepper to taste.  To assemble the wrap, slice chicken into strip and layer chicken in center of wrap, add the stir fried vegetables on top.  Use the other half of the yogurt marinade as a dipping sauce for the wrap.
Serves 6

The Marinaded Chicken

Stir Fry Vegetables

Marinated Skirt Steak

Marinated Skirt Steak
The Marinade Makes The Steaks Tender And Full Of Flavor!
Difficulty: Easy

 

Ingredients
4 skirt steaks
1/4 cup A-1 Steak Sauce
1/2 tbsp Worcestershire Sauce
2 tsp balsamic vinegar
1 tsp garlic puree
2 tbsp brown or palm sugar
salt
pepper

Directions
In a small mixing, whisk A-1, Worcestershire, balsamic vinegar, garlic, sugar, salt and pepper to taste.  Place steaks into a zip lock freezer bag with the marinade; release all the air and marinade steaks in the refrigerator for 3 to 4 hours.  Grill steaks to medium to medium rare.  Let rest for 5 minutes, before slicing against the grain.
Serves 4

Cedar Plank Chilean Sea Bass

Cedar Plank Chilean Sea Bass
A Thai Inspired Dish
Difficulty: Easy

Serve With Your Favorite Side Dishes!

Ingredients
4  (6-8 0z) servings, Chilean Sea Bass
4 cedar cooking planks (soak in water for 2-3 hours)
Thai Marinade
Ingredients
3/4 cup mirin (sweet rice wine)
2 tbsp hoisin sauce
2 tsp soy sauce
2 tsp garlic pressed
2 tsp fresh grated ginger
1 tsp lemon grass puree (I use Gourmet Garden)
1 tsp fresh lime zest
4 kaffir lime leaves ( leave whole)
pinch of pepper

Directions
In a small mixing bowl, add all the ingredients for the Thai Marinade and whisk.  Place fish and marinade in a plastic freezer bag, and remove excess air out before sealing the bag. ( Marinade for a few hours).  Soak the cedar planks for a few hours in cold water before you grill.  Take the planks out of the water and drain.  Place marinated sea bass on the planks and set on hot outdoor grill.  Baste the sea bass occasionally during cooking with the left over marinade, no need to turn the fish.  Cook with the lid down for about 20- 25 minutes, depending on the thickness of the fish.  Serve on the cedar plank.
Serves 4

The Smoke From The Cedar Plank, Will Infuse The Fish With Great Flavor!

Korean Burrito That Will Make You Forget About Chipotle

Korean Burrito
Difficulty: Moderate
Give yourself time to make this recipe. Marinade the beef overnight or in the morning before work. Marinade 4-6 hours required.

Ingredients
2 ribeyes
1 package of large burrito wraps
1 container of kimchee ( can be found at asian markets)
4 cups of japanese style rice, cooked
2 tbsp of canola oil
1 bag of field greens
1 small bag of mung bean sprouts
salt
pepper

Ingredients for the Kalbi Marinade (for the beef):
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin ( rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
*Heat ingredients until sugar is melted, cool completely before marinating beef.

Directions
Place steaks in freezer bag with the incorporated Kalbi marinade.  Marinade for 4-6 hours, overnight is best. 
Place oil and the 4 cups of cooked rice into a wok or non stick pan.  Add kimchee until well incorporated, salt and pepper to taste set aside.
Prepare steaks on grill to your taste, medium is best.  Slice the beef into stips, prepare burrito with rice first flat in center add beef the field greens and bean sprouts.  Fold sides of burrito and roll, wrap with tin foil to keep the roll intact the slice in center on angle.
Serves 4