OT: Your Best (simple?) Recipe

-slice onions night before, add olive oil, put in a ziplock. -slice peppers night before, add olive oil, put in a ziplock. -shaved steak, season & marinate in Montreal rub and put in ziplock. -buns -cheez whiz -other cheese, for people who don't like the whiz. -a couple foil pans and a skillet. Take to tailgate and cook steak in the skillet and the peppers and onions in the foil pans. Top however you wish. Super easy, delicious, and you can toss almost everything in the trash when you're done so minimal clean up when you get home.

Take a frenched rack, drizzle and spread olive oil on both sides, then sprinkle what you think is too much salt and some pepper on both sides. Sear rack on both sides in a riproaring hit pan to create crust. Place rack on cookie sheet lined with tin foil, bake at 425 degrees for 17-20 minutes for medium rare. Let rest for 5 minutes before cutting and serving.

It's a Giada recipe from Everyday Italian (I think). It is my wife and I's favorite main course and is super simple.

Add polenta with spinach or roasted potatoes as a side and it's a perfect date night meal.

Pull out a snack. Organic And Gluten free.

Peanut butter and jelly sammich. - 2 slices Whole wheat bread - liberal (no politics!) amount of JIF peanut butter. JIF only! - Strawberry jelly - Glass of milk

Just add water.

- Steak (esp. sirloin and strip): Mix a Tbsp of brown sugar with two of grill seasoning.  Use as a rub.

- More steak: Simple marinade - equal parts honey, soy, and sherry.

- Egg roll in a bowl: 1 lb. ground pork, 1 bag (1 lb, I think) cole slaw (dry); chives, cilantro, hoison, soy sauce.  Cook up the pork, then add the cole slaw and let it cook down.  Throw in half your chives and half your cilantro, some hoisin, and some soy.  Serve and top with remaining chives and cilantro.  Easy, fast, good.

- Smoothie: 1/2 cup water, 1 cup apple juice, 1/2 banana, 1 cup spinach, 1 1/2 cups frozen fruit (I dig Costco's "Daybreak Blend," mango, pineapple, peach, strawberry, but anything works).

 

My mom's white chicken chili, goes perfect with fall weather and football.

Marinate chicken breasts for two days using Lawry's Hawaiian marinade. Grill it and make tacos, it's so damn good. Chicken titty taco time!!

 

 

 

4.5 gallons of peanut oil at about 350° F. Add 12-13 lb turkey for about 40-45 minutes. Repeat.

Queso Dip

 

Ingredients:

• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 pkg (16 oz each) Velveeta®, cut into 1/2-inch cubes

Directions:

1. Combine undrained tomatoes and Velveeta in medium saucepan.
2. Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
3. Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.*

* - I recommend Tostitos "Scoops" or oven-warmed flour tortillas.

Ok. Mix 1 pack of cream cheese, 1 small tub (8oz? 12oz? not sure...) of sour cream, 1 cup of sugar and 1 teaspoon of vanilla. Mix this in with 2 bunches of stemmed, unseeded grapes (I like to do a bunch each of green and purple) and 2 cups of chopped pecans. Put it all in a big bowl and top it with brown sugar and crushed pecans mixed together. Cover and chill overnight. Bring out in the morning and eat the whole bowl because it's delicious and technically a salad and you have no self-control.

Cook Salmon however you like
Mix a bit of Ground Cumin with Plain Greek Yogurt
Put a good dollop on or next to the Salmon
also goes well with a side of a grilled Vegetables

A Cru Beaujolais or a nice Pinot Noir would be good with it.

1. Can of frozen concentrate limeade into a pitcher

2. Fill concentrate can with favorite tequilla, add to pitcher

3. 12oz can or bottle of sprite or 7up, add to pitcher

4. Dump in a bottle of Corona

Stir and add ice to pitcher. Adding some fresh lime makes it even better.

Takes 3 minutes to make.  Might be a little sweet for some, but it's always a hit at summer parties.

Venison loins marinated in Italian dressing for at least an hour. Remove from bowl and season with Italian seasoning, Montreal steak seasoning, fresh ground pepper (whatever you fancy for seasoning your steak). Get grill very hot, cook on one side just long enough then cook the other side for a couple minutes. Make sure it's medium-rare or you'll be chewing rubber.

Along with this, mushrooms and onions in aluminum foil and potato wedges or homemade French fries.

A pretty standard method for venison steaks, but what the hell, thought I'd share.

salmon fillets, cut into 1" thin strips

lay bacon strips across top (1 or 2 layers)

pour BBQ sauce on them

bake (425 degrees for abt 20 min) or grill.

+ ???

= profit

For you fellas who have to worry about such a thing as "the end of grilling season," I recommend you look into a sous vide cooker.  They run $100-$150 or so on Amazon.  Great way to make a perfect steak indoors.

Kitchen torch (or propane torch from your workshop) gives it just the right finish. And the beauty of cooking it sous vide is the temperature is the same from edge to center.

Not the same as grilling ... but a huge step up over other indoor methods.

 

 

Cut Boston butt into uniform thick slices or chunks, salt and pepper liberally, lay in flat pan fatter sides up. Roast in oven as low and slow as you've got time for. Rough guidelines: 225 for 10hr, 300 for 4hr, or anywhere in between. Tender, succulent roast pork wading in salty rendered pork fat. I love my smoked butt too, but this is effortless, and no slouch itself. Throw it on a bun with fave sauce if you can stop just picking at it straight up.