Rib Eye Steak

 

Rib Eye, sometimes called Scottish Tenderloin or Rib Eye, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which stretches along the spine and does not overextend, giving it a nice, fluffy texture. 

This gives an additional beefy flavor and a pleasant moisturizing texture. The main rib can come from the sixth to the twelfth rib, and the end from which it comes should dictate how it is cooked. The centerpiece is the most common (and often what you’ll find when purchasing a prime rib at a supermarket). Contains some fat covering and a good amount of marble. Then we have two ends: the short loin and the chuck chuck. 

 The short end has little or no fat and is less marbled, and it is more suitable for people who prefer less fatty meats. On the other hand, the tip of the envelope is more marble and has most of the cover. To get the best flavor out of the prime rib, have the butcher cut the steak from the end of the chuck.

INGREDIENTS:

° 1 rib steak 

 ° Sea salt flakes 

 ° Freshly ground black pepper 

 ° 50g butter 

 ° 2 sprigs of thyme 

 ° 1 clove of crushed garlic with its skin

DIRECTIONS:

For steaks: In a bowl combine kosher salt, freshly ground black pepper, onion powder, and dill seeds.

 Using the side of a knife, smash the garlic cloves to remove the skins and chop well. Using a citrus zester, remove about half of the zest from an orange . 

Place this in the bowl and mix all the ingredients. Gently massage the seasoning on both sides of each steak and allow the meat to marinate for at least 20 minutes. 

Meanwhile, turn on the grill to 450 ° F for a great sear. Remove the seasoned steaks to the hot grill, cook for 4 to 6 minutes per side a little frequent, longer if desired (this is for 1 inch or thicker).

 Remove fillets and let rest for 5 to 10 minutes before serving. Top with herb compound butter and serve. 

FOR COMPOUND BUTTER: 

 Allow butter to come to room temperature and place in a bowl.

 Using the side of a knife, smash the garlic cloves to remove the skins and chop finely. 

Chop the fresh herbs and mix with butter, garlic, and salt. 

With a spatula incorporate all ingredients and fold onto a sheet of waxed paper. 

Roll the butter mixture into a cylindrical shape working with the waxed paper. 

Crimp edges and refrigerate until firm. 

Remove from refrigerator, unroll and cut into pieces to top each steak. Roll in and refrigerate the remaining compound butter.

Don't Sweat The Technique:

Choose a bone well covered with fat, 3/4 “thick rib steak. 

The zest from half of an average size orange should be about 1 tablespoon. 

Be careful not to get any of the white pith. 

You want only the zest of the peel and its essential oil. 

Fresh cilantro, basil, and other herbs can also be used, it depends on your tastes. experiment!

ENJOY!

Mac And Cheese

 Everybody loves Mac and Cheese right? Right? And here is an easy recipe...

INGREDIENTS:

3 cups macaroni, uncooked 

2 eggs 

1/2 cup heavy cream... 

1 1/2 cups milk

 salt & pepper 

paprika (optional) 

1 cup smoked cheddar cheese, shredded (a must) 

6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don't want it to be super creamy)

 1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese) 

1 cup colby & monteray jack, shredded (cheese blend)

DIRECTIONS:

1. Preheat oven to 350 

2. Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook. 

3. Drain pasta and set aside. 

4. In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar). 

5. Stir to combine. 

6. Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. 

7. When you are content with the taste, add in the eggs.

8. Stir well until combined. 

9. Butter a 9 x 9 inch baking dish. 

10. Add macaroni to the baking dish. 

11. Pour cheese mixture over macaroni. 

12. Make sure the cheese distributed well. 

13. Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired. 

14. Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool. 

15. Let cool for about 10-15 minutes or until fully set. 

16. Enjoy!

Don't Sweat The Technique!

~Tips~ Smoked cheddar cheese can be found in grocery stores in the specialty cheese section, not with the shredded, common cheeses.

 I got mine from Walmart. Do not over bake! Mac and cheese may be a tad jiggly when removed from oven but it will firm up as it cools.

 Feel free to use other cheeses, but that smoked cheddar is a MUST!

Mini Cherry Cheese Danishes

Ouuuuuuu Doesn't this look good?  Let's not waste time pontificating, let's just get into this-

INGREDIENTS:

1 roll Pillsbury Crescent Rolls flour, just for dusting

 Filling 

4 ounces soft cream cheese 

⅓ cup sugar 

Splash vanilla 

1 can cherry pie filling 

Glaze 

⅓ cup powdered sugar 

2 tsp. milk

DIRECTIONS:

Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices. 

 Lay each slice on a parchment lined cookie sheet. 

 Use a measuring cup to flatten each roll out and build a small wall around the edge. 

 Use a drop of flour to prevent sticking and press with your fingertips, too. 

 Filling : Electric mix cream cheese, sugar and vanilla until smooth. 

Dollop a small amount into each "danish." 

 Add a teaspoonful of cherries. 

 Bake at 350 for 18-20 minutes.

 Let cool and add a drizzle of glaze. 

 Glaze :

Combine milk and sugar and drizzle on danishes. 

Can use a pastry bag, if desired.

ENJOY!

Philly Cheese Steak Sliders

 I saw this recipe on Social Media...(Facebook and Twitter) it's called "Philly Cheese Steak Sliders" I'm from Philadelphia.. (Born and Raised) I don't know if it originates from here or not.. (This Cheese Steak Slider recipe) but it looks delicious....I'll claim it!

INGREDIENTS:

1 1/2 lb thin slices of fondue beef 

2 tbsp. tablespoon olive oil 

8 oz white mushrooms, thinly sliced 

1 large onion, thinly sliced 

1/4 cup chicken broth 

2 large spoon Worcestershire sauce 

1 cup grated provolone or mozzarella cheese 

4 submarine buns of 23 cm 

Iceberg lettuce, minced to taste 

Salt and pepper

DIRECTIONS:

Step 1. Put the grill at the center of the oven. Preheat the oven to broiler. 

Step 2. In a great skillet over top heat, roan the meat in the oil, breaking it up with a wooden spoon. Salt and pepper. Reserve on a plate. 

Step 3. In the same skillet, brown the mushrooms and onion. Add more oil as needed. Salt and pepper. Return the meat to the pan. Add the broth, sauce and mix well . Adjust seasoning . Sprinkle with cheese and let it melt. Remove the pan from the heat. 

Step 4. Open the breads and place them flat on a baking sheet. Toast the buns in the oven on every part. 

Step 5. Place each loaf on a plate. Top with lettuce and top with meat mixture. Drizzle with the cooking juices. 

ENJOY !!

Cajun Shrimp Fried Rice

 I don't eat seafood of any kind myself...but for those that do..Here is a nice late summer recipe for you..

INGREDIENTS:

3 cups leftover brown or white rice cooked 

1 lb large shrimp, peeled and deveined 

1/2 tsp each of chili powder, paprika and garlic powder 

1/8 tsp cayenne pepper, or more to taste 

1/4 tsp kosher salt fresh black pepper, to taste 

2 large egg whites, beaten 

1 large whole egg, beaten 

1/2 medium onion, chopped 

2 cloves garlic, diced 

5 medium scallions, chopped, 

Whites and Greens separated 

Oil spray 

1 tbsp sesame oil 

1 tsp crushed red pepper flakes, or more to taste 

4 tsp soy sauce, or more to taste 

1 tsp Asian fish sauce, (or more soy sauce).

DIRECTIONS: 

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder. 

 In a hot wok, over medium high heat, spray a little oil and cook the eggs, when cooked, remove from pan and set aside, 1 to 2 minutes. 

 Increase the heat to high, when hot add the sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes. 

 Add shrimp and saute until no longer translucent, 2 to 3 minutes. 

 Add rice and leave in the skillet to let the bottom brown, 2 to 3 minutes, 

Stir and add the egg, soy sauce and fish sauce, mixing well for about 2 minutes. 

 Add greens of the scallions and serve. We added extra grilled colossal shrimp on top.

ENJOY!

Ox Tail Stew

 Hey people, This particular recipe for oxtail stew is a vegetable and meat stew. It isPrepared with added raisins and olives, the oxtail stew is spiced with chili powder and flavored with orange juice and worcestershire sauce. Savory and peppy, it can be served in bowls or over rice.

INGREDIENTS:

3 lbs Ox tails 

1 tsp fresh cracked black pepper kosher salt to taste 

5 tbs Flour 

Olive oil 

4 Garlic cloves 

3 medium Onions, chopped

 3 mild Green chili peppers, chopped 

4 Carrots sliced 

2 cups dry red wine 

8 cups Chicken stock

DIRECTIONS;

Flour and salt and pepper the oxtails. 

In a saute pan using medium high heat brown the oxtails. 

Once the oxtails are browned, remove them from the pan and add to a large sauce pan or stock pot and cover with 1/2 of the chicken stock.

 In the first pan add the onions and garlic and saute until soft. About 5 minutes. 

Add the remaining flour,salt and pepper and stir.. 

When the color has darkened add the wine and remaining stock. 

Whisk well until smooth. 

Add the sauce to the oxtails along with the green peppers and carrots. 

Cook on medium low for 2 hours.

ENJOY!

Jamaican Banana Bread

A New sweet treat..

A few interesting ingredients take this banana bread to a tropical place from which you will not want to return. Banana bread with an island twist.

INGREDIENTS:

Prep time: 15 MINUTES 

Cook time: 1 HOUR 

Total time: 1 HOUR 15 MINUTES 

Yield: 6 SERVINGS

2 cups all-purpose flour 

3/4 teaspoon baking soda 

1/2 teaspoon salt 

1 cup granulated sugar 

1/4 cup butter, softened 

2 large eggs 

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt (or pina colada flavored!!) 

3 tablespoons dark rum OR apple cider 

1/2 teaspoon vanilla extract 

1/2 cup flaked sweetened coconut 

Cooking spray 

1 tablespoon flaked sweetened coconut 

1/2 cup powdered sugar 

1 1/2 tablespoons fresh lime or lemon juice

DIRECTIONS:

Preheat oven to 350°. 

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. 

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack. 

Enjoy!!

Sinfully Delicious

 If You Are diabetic...Read one of my other Blogs, (Keith's Space, Escapades, Ventures) This is not for you...Same thing if you're on a diet.

Everyone else, check this recipe out...It's Sinfully delicious.

INGREDIENTS:

2 cups all-purpose flour 

1 teaspoon baking powder 

1/4 teaspoon sugar 

1 teaspoon salt 

2 eggs 

1 cups milk 

1/2 cup water 

2 tablespoons butter (melted) 

1 teaspoon vanilla extract 

Optional: 1/4 cup confectioners’ sugar 

Optional: strawberry syrup Optional: chocolate syrup

DIRECTIONS:

Preheat a deep fryer, electric skillet, or deep-sided open skillet to 365 F. 

Sift together the flour, baking powder, sugar, and salt; set aside. Then, in a large mixing bowl, combine the eggs, milk, water, butter, and vanilla extract. Add the egg mixture to the flour mixture, and beat with an electric mixer on medium speed until smooth and lump-free. The consistency should be thin. 

Place a finger over the bottom opening of a funnel, and fill the funnel with 1/2 to 2/3 cup of batter. Hold the funnel close to the surface of the oil, making sure not to touch the surface. Then, remove your finger and pour the batter into the oil making continuous circles of different sizes. Fry until light golden brown on one side and then, using tongs, turn the cake over and fry for 45 more seconds. 

Pull the cake out of the fryer and place it on a paper towel-lined plate.

Sprinkle with sifted confectioners’ sugar and/or drizzle with strawberry or chocolate sauce, if desired. You can also add fresh fruit right before serving if desired.

Don't Sweat The Technique-

If you do not have a squeeze bottle the old fashion funnel method can be used.. Place your finger over the hole of the funnel and fill the funnel with batter. Slowly drizzle batter into hot oil until the funnel cake is desired size . 

 For this recipe you will need a few things. Now  while this recipe can be made without these items they just make the process easier. 

 Funnel 

6 Ich Egg Ring-

Optional but very helpful

Condiment Squeeze Bottle 

Oil Thermometer 

Metal tongs

ENJOY!