Spicy Refrigerator Pickles
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.
Tag: How to make
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.
How To Make A Mango Rose
How To Make A Mango Rose
This mango rose may look fancy, but it’s as easy as it gets to make and very satisfying. Mango season runs May-September; and right now is the perfect time to buy them. If you were to go to Mexico, this preparation is a very common and popular street food snack. Peeled mangos get turned into roses, sprayed with lime juice, and covered with Tajin seasoning. Tajin can be found at just about every grocery store. It consists of dried ground chili peppers, dried lime juice, and salt. Sprinkled on a mango, it gives a perfect contrast of sweet, salty, sour, and spicy.
Servings: 1
Equipment
- vegetable peeler
- chop stick
- paring knife
Ingredients
- 1 sweet yellow mango ripened
- lime juice
- tajin seasoning
Instructions
- Place your mango on a chopstick and peel with a peeler.
- Using a paring knife, start cutting petals at the bottom of the mango at a 45 degree angle; cutting to the core.
- Work your way cutting the petals to the top of the mango. Place in a tall glass and squeeze lime juice over the mango.
- Sprinkle the tajin seasoning all over the mango.
Smoked Corned Beef Tongue
Smoked Corned Beef Tongue
Beef tongue is one of my favorite meats; so why not turn it into one of my other favorites: corned beef. The process is the exact same when brining a regular brisket. The tongue will take less time in a smoker than a brisket; about 3 hours. After the tongue is smoked, you’ll need to either slow cook it in the oven or use an Instant Pot to peel off the outer skin; about 1 hour per lb. in the oven or 15 minutes per lb in the pressure cooker. Once the tongues are cooked, the skin should peel right off. Thinly slice and use for sandwiches.
Equipment
- large bin for brining
- Electric Smoker
- instant pot
Ingredients
- 2 beef tongue
- 1 gallon water
- 1 cup salt
- 1 cup sugar
- 2 tsp pink curing salts
- 8 garlic cloves
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 4 bay leaves
Wood Chips
- hickory
Instructions
- Mix the brining ingredients together.
- Pour the brine into a large bin and add the beef tongue. Brine for 10 days.
- Let the tongues dry on a rack in the refrigerator for 1 day.
- Preheat your smoker to 250 degrees. Add in the beef tongue.
- Smoke for 3 hours; changing out the wood chips every hour. Place the tongue in an instant pot on the pressure cooker setting on high for 15 minutes per pound.
