Spicy Refrigerator Pickles
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.
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Steak Frites with Maitre D Butter
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.
Ojibwe Wild Rice
Ojibwe Wild Rice
Wild rice has been an important part of the Ojibwe’s diet. While not actually rice, but the seeds of marsh grass, wild rice is harvested around the Great Lakes area by beating the grass with large wooden sticks into canoes. This is a simple recipe that is extremely flavorful and makes a great side dish to accompany just about any protein.
Ingredients
- 1 cup wild rice washed and rinsed
- 4 cups water
- 2 tbsp butter
- 2 leeks
- 1/4 cup Grand Marnier optional
- salt to taste
Instructions
- Place rice, water, and optional Grand Marnier in a pot. Bring to a boil. Cover and reduce the heat to low; stirring occasionally. Cook for 20 minutes.
- In another sauté pan over medium high heat, melt the butter and add in the leeks.
- Sauté for 8 minutes, set aside.
- After the rice has simmered for 20 minutes, stir in the leeks. Simmer on low for another 20 minutes until the wild rice is tender.
Season with salt to taste.
Whole Smoked Bone-In Beef Short Rib Plate
Whole Smoked Bone-In Beef Short Rib Plate
It’s not everyday you get to see a whole short rib plate smoked. Most people smoke pork ribs, but beef short ribs out of the smoker is something special. I purchased a nice untrimmed prime plate from my meat department recently and felt like they needed the smoking treatment. You won’t typically see these on display at a meat counter, so you’l have to ask your butcher if they have one in back stock. A whole plate usually is between 4-5 lbs. The short rib plate is used for either English or flanken cut beef ribs.This short rib plate was simply rubbed with olive oil, salt, and freshly cracked black pepper. It will take at least 6 hours to smoke in order for them to reach maximum tenderness. I used a 50/50 mix of pecan and hickory wood chips, but mesquite, cherry, and oak would also be great flavors to enhance your ribs. These ribs couldn’t have turned out more tender. You’ll know that they’re done when you can pull the bone out cleanly. What’s even better is that I turned the leftovers into short rib tacos on corn tortillas with cilantro and onions with hot sauce.
Servings: 4
Equipment
- Electric Smoker
Ingredients
- 1 whole bone in beef short rib plate 4-5lbs
- 2 tbsp olive oil
- 1 tbsp salt
- 2 tbsp cracked black pepper
Wood Chips
- 1/2 hickory chips
- 1/2 pecan chips
Instructions
- Allow your short rib to rest on a pan overnight in the refrigerator to develop a pellicle.
- Pull the short rib out of the refrigerator. Rub with the olive oil, salt, and pepper on all sides. Let sit out at room temperature for 2 hours before smoking.
- Preheat your smoker to 250 degrees. Place the short rib plate in the smoker.
- Smoke for 6 hours, replacing the wood chips as need; every 60-90 minutes.
- Let the short rib plate rest for 30 minutes before cutting.
- Cut in between the 4 bones.
Serve with your favorite sides. Turn the leftovers into short rib tacos.
Pepper Encrusted Bone In Rib Eye
Pepper Encrusted Bone In Rib Eye
This recipe is a great example of how to get those nice grill marks on your steak that you see at fancy restaurants. Simply angle your steak at 45 degrees on the grill and allow to sear for half the amount of time that the steak will cook on each side. Turn 90 degrees and sear the rest of the way on the first side. Flip over and repeat these 2 steps. An 1 1/4” thick steak will take about 6 minutes a side to get that perfect medium-rare center. This technique for grill marks applies to all grilled meats depending on how well done you want it.
Equipment
- charcoal grill
- chimney starter
- charcoal briquettes
Ingredients
- 1 bone in ribeye 1 1/4” thick
- 2 tsp coarse ground black pepper
- 2 tsp coarse ground white pepper
- 1 tsp crushed red pepper
- 1 tbsp olive oil
- 1/4 tsp salt
- 3 tbsp balsamic vinegar
- 1 tbsp butter
Instructions
- Rub the ribeye in olive oil. Coat each side with all 3 of the peppers. Let rest at room temp for 30 minutes.
- Start the charcoal in the chimney starter until they turn gray. Pour in the grill and place on the grate. Place the steak at a 45 degree angle over the charcoal. Sear for 3 minutes.
- On the same side, turn the steak 90 degrees. Sear for another 3 minutes.
- Flip the steak over, having it turned at a 45 degree angle. Sear for 3 minutes.
- Turn 90 degrees and sear for 3 more minutes.
- Allow the steak to rest for 10 minutes before slicing. Season with salt.
- While the steak is resting, melt the butter in a sauté pan over low heat. Pour in the balsamic vinegar and let thicken for 1 minute.
Cut the steak off the bone and slice on a bias. Pour the steak sauce over the steak and serve.
Cherry Vanilla Almond Bread
Serve warm with a droll op of butter. Turn any leftovers into French toast.