Beef Cube Kabobs

Sorry for the few days away but was visiting my brother and his girlfriend down in Maryland. We had a nice time hanging out, eating/drinking (both in the apartment as well as down in Bethesda- we went to Jaleo) and did some exploring- consisted of some downtown shopping one day and the following day to the botanical gardens and nature area. Also to note some pics to come of food made for the occasion as well 🙂

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For now a quick post of some beef-cube kabobs we had done last week. The cubes I cut up the day before, threw in a ziploc bag and threw in a combination of spices and dark spiced rum (we have Kraken). Along with them we put on red onion pieces, baby carrots, potatoes (white and red) and I cut up some pears. All the fruits/veggies were tossed in some olive oil with various spices and put on the skewers. Right before putting the beef on I tossed them in my homemade bbq sauce.

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Enjoy.

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Diner Inspired Sandwich- Grilled Ribeye with some Sauteed Onions

This is a nice, fun, and somewhat quick meal which can be tailored in many ways to suit one’s own liking. In this particular instance, I kept it in similar fashion to a version I had tried a few months back at a retro 50’s themed diner.

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On to the fun part: Start off with a nice boneless ribeye or two (or more depending on how many you are feeding), season to your liking- I used some cracked peppercorns, black-garlic salt, and some rosemary. Toss on the grill and cook to your liking (I did mine to about medium-rare as they will cook a little after you pull em off).

For the onions, I sliced up a nice large yellow sweet onion. Threw it in a skillet of already heated up olive oil, threw in some pepper to taste, and tossed in a little Worcestershire sauce. Cook til golden brown. Throw it all together on a nice roll, toss in a side of homemade broccoslaw and some pickles and bam…you have a complete meal. Quick, easy, tasty…what more could you want?

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Enjoy.

Boneless Ribeye- Even better when it’s on sale

Nothing is quite like being able to sit back relax and throw a few steaks on the grill. What is even better is when the grocery store has said steaks on sale. Shoprite recently had the choice of regular bone-in ribeye roasts or Australian grass-fed ribeye roasts (boneless) at $4.99/lb. With the price-plus of 1/customer it just made sense when I asked if I can get a bigger one and they said they had whole packages I just decided to get a whole boneless package and cut up into steaks.

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The potatoes I par-boiled and then tossed in a mixture of spices and homemade bbq sauce and then tossed on the grill. The corn was tossed on the grill basted with some olive oil, balsamic vinegar, salt, and pepper.

The steak itself was done with salt, pepper, and rosemary and then topped with some grilled onion.

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Enjoy.

 

Also, if you happen to have a free minute, please vote for my cheesecake over at The Ranting Chef Blog.

Thank you.

Sorry for the absence- For now a quick shot of Kabobs

Sorry for the absence- For now a quick shot of Kabobs

Sorry for my somewhat recent absence. I should have the time to do a few food posts over the next few days as well as getting around to award-related stuff. I am also in the early stages of adding a recipe/food index for all of the things that i post to make it easier to navigate for when you may want different ideas for cooking different meats, breakfasts, pastries, etc.

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For now, I leave you with this picture of some mixed kabobs as the weather is nice and I can officially call it “Grilling Season.” Combination of cremini mushrooms, cippolini onions, sweet peppers, potatoes, beef cubes, shrimp, and brussel sprouts. I initially basted them with olive oil and a mixture of spices and orange zest. Later on in the bbq’ing process, I threw on some homemade bbq sauce for the beef- kind of a combination of sweet and tangy in the sauce.

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Enjoy.

A Mixed Cream of Vegetable Soup

I always enjoy going to a produce market as in most instances there is a variety of vegetables you do not normally see in the grocery store and there are typically a lot of very great prices. And in times like this, I get a tad overzealous and have more than I know what to do with so I start to try different combinations and types of meals and thus I came across an interesting soup combination: Cream of Broccoflower and Asparagus with sweet onion and lemongrass- topped with mild cheddar and sauteed broccolini.

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You can choose any stock you want as a base, but since yesterday I had made 5 quarts of fresh chicken stock, I went with that. I started off by pouring in a little olive oil and sauteed the sweet onion along with the lemongrass. I diced up the broccoflower and asparagus into smaller pieces and added them to this mix.

I let that cook for a few minutes and then added in 5 cups of stock and 5 cups of warm water and brought to a simmer. I then put the lid on the stock pot and let it cook for an hour or so.

At this point, I proceeded to add in 1 and half cups heavy cream and put the lid back on again. In a separate pan I sauteed some broccolini which I would later on put as sort of an edible garnish on the soup along with the cheddar.

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At the two hour mark, I took out my immersion blender and blended the whole thing right in the stock pot (saves time and effort of transferring to a blender/mixer etc. and doing it that way. I then poured the soup into the bowl tossed in the broccolini and some shredded cheddar.

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Enjoy.

Hazelnut Crusted Pork Chops

A huge portion of the time, I typically do not cook much pork. There are days where I do see certain dishes or get ideas and then I just go for it. This one is a bit of a variation from an idea I had seen Mario Batali do on the Chew a few days back.

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Simply put, the coating is a mixture of fine chopped hazelnuts and some unseasoned bread crumbs. I utilized thin sliced bone-in chops, coated with flour, dipped in an eggwash and then put on the coating. Meanwhile, I had put a combination of olive oil and butter in a pan and put on medium heat (start cooking the chops when brown butter starts to form).

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In the meantime, I had put white asparagus in a pot of boiling water and cooked until tender. I then drained the pot and rinsed with cold water to stop the cooking process. I then did a quick saute with truffle-infused oil, salt, pepper, and fresh basil.

In a separate bowl, I finely chopped up some shallots, red onion, and granny smith apple. These were tossed together in a bowl which I added some oil as well as some honey and mixed together. This mixture was placed on the chop after cooked through (they were cooked a few minutes on each side).

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Enjoy.