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Barbecue Ribs Recipe

dry rub ingredients

1. 1/3 cup brown sugar
2. 2 tbsp smoked paprika
3. 2 tbsp chopped garlic
4. 1 tsp cayenne pepper
5. 1/4 cup chopped fresh parsley
6. Salt and pepper to taste
7. 1 tbsp garlic powder
Combine all the above ingredients and pour all over the ribs thoroughly coating the ribs and low to marinate 6 hrs to up to over night

Barbecue Sauce Ingredients
1/2 cup small chopped onion
2 tbsp brown sugar
Salt and pepper to taste
2 cloves chopped garlic 2 tbsp butter
1/4 cup water or chicken stock
1 cup of you’re favorite brand bottled barbecue sauce

Combine all above ingredients in a sauce pot bring to a boil and simmer on low 15 minutes stirring every 5 minutes.

Place the ribs covered in a 400 degree oven for 30 minutes then turn the heat down to 350 continue cooking your ribs another hour or until it’s almost cooked. Remove the cover pour any accumulated pork rib juices in the barbecue sauce and simmer another 10 minutes. After ten minutes base and pour the barbecue sauce over the ribs and return to oven uncovered. Allow to cook basting every 15-20 minutes until the sauce sticks to the ribs and it’s falling off the bone. Enjoy!

French Style Oxtails Potato Hash Cake Steam Vegetables

4 pounds thick cut oxtail
3 tbsp McCormick whole beef seasoning(optional)
3 tbsp vegetable oil( to brown the oxtails)
1 cup drinking red wine
5 cups beef stock( enough to almost cover the oxtails)
One 14 oz can hunts fire roasted diced tomato
3 tbsp all purpose flour
1 large onion chopped
1 whole head fresh garlic chopped
1 bay leaf
5 sprigs of fresh thyme(more for more flavor)

Potato cake Ingredients
3 cups freshly grated russet potato
2 beaten eggs
1/4 cup chopped fresh parsley
2 tbsp chopped fresh thyme
1/2 cup grated parmesan cheese
salt and pepper to taste
all purpose seasoning to taste ( 1 tbsp)

Steamed Vegetable Recipe
1 cup large diced carrots
3 medium cipollini onion
2 tbsp butter
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1/2 cup water( just enough to come up 1/3 way of the vegetables)


Balsamic Blue Cheese Burger

1/2 pound ground beef
1 medium shallot finely chopped
Salt and pepper to taste
1/2 cup blue cheese crumbles
1 cup balsamic vinegar
1 sprigs thyme
1/4 cup sugar
1 tbsp butter

In a bowl mix the ground beef with shallots salt and pepper and set aside.
In a small pot add the balsamic vinegar, thyme, sugar,salt and pepper and reduce until half the amount is left. 20 minutes on medium heat. Once the mixture has slightly thickened and coats the back of your spoon add the butter and mix until combine. Immediately remove sauce from the heat.
Start forming the burgers, add them to a hot skillet or grill and sear both sides until burger is cooked through. Now it’s time to assemble! Toast your burger buns(optional) add lettuce tomato then add the burger on top. Drizzle the burger with the balsamic sauce and top with blue cheese crumbles! Enjoy!

Barbecue Onion Meatloaf

1 pound ground beef
1 large egg beaten
1/2 cup bread chopped into cubes or rough chopped
1/3 cup milk
1 tbsp all purpose seasoning
1 tsp garlic powder
1 tsp ground black pepper
Salt to taste
1/3 cup chopped sweet peppers red and green(any color will do)
1/3 cup chopped green onion
4 large garlic cloves chopped finely

Ingredients for barbecue onions
2 cups thin slices white or yellow onion
3 tbsp oil or butter
All purpose seasoning
Barbecue sauce(your favorite)
1/2 cup chicken stock
Salt and pepper to taste

In a small bowl combine the bread and milk and allow to soak for 10 minutes
In a skillet combine the peppers green onions and garlic and sauté in butter or oil until softened
In a larger bowl combine the ground beef with the soaked bread, all the spices and the pepper and green onion mix. Mix everything together until thoroughly combined. Add your meatloaf mixture to a meatloaf pan(or pan of your choice) put the meatloaf in a 350 degree oven 40 minutes or until the meatloaf is cooked through.
While your meatloaf is cooking add your onions to a pan with the oil and sauté until slightly browned and soft. Add the spices and sauté another 2 minutes add your favorite barbecue sauce and the chicken stock, stir and simmer 10 minutes
Remove your meatloaf from the oven and allow to rest 15 minutes, slice and pour over your barbecue onions and enjoy!

Jalapeno Cheddar Grits and Sausage

2 cups water
2 cups whole milk
1 cup white stone-ground grits
1/3 cup heavy cream
1/2 stick unsalted butter (optional), cut into pieces
2 teaspoons kosher salt
3 tablespoon fine diced jalapeno
1/2 cup sharp cheddar cheese
3 tablespoons sliced scallions
fresh black pepper to taste

Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1hours (stir more toward end of cooking to avoid scorching)
Stir in cream, jalapeno, scallion, cheese and butter , simmer 5 minutes, Remove from heat and keep warm, covered.

2 beef ( or any sausage you prefer) sausages cut into circles
1/2 of a onion thin sliced
2 tablespoons ketchup
2 tablespoons hot sauce(i used franks) use anything you have on hand
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tsp garlic powder
oil to saute sausages
1/4 cup chicken stock
salt and pepper to taste

Saute the sausage for 5 minutes, then add the onions saute another 5 minutes.
Add all other ingredients, stir and simmer for 6-8 minutes until everything is combined and sauce thickens. Pour over grits and enjoy!

Chipotle Meatloaf


1/4 pound applewood-smoked bacon, coarsely chopped
1 3/4 pounds ground beef chuck
1 cup chopped onion
1 cup heavy cream
1 cup panko (Japanese breadcrumbs)
3 large eggs, beaten to blend
1/2 cup chopped celery
1/3 cup roasted red peppers finely diced
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon kosher salt
1 1/2 teaspoons minced flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons minced fresh thyme
1 1/4 teaspoons ground ancho chiles
1 1/4 teaspoons smoked paprika
3/4 teaspoon freshly ground black pepper
3/4 cup plus 2 tablespoons ketchup
2 tablespoons puréed chipotle chiles from canned chipotle chiles in adobo (about 1 large chile)

1/3 cup roasted red peppers finely diced
Preheat oven to 400°. Coat the bottom and sides of a 13x9x2″ baking pan with nonstick spray. Pulse bacon in a food processor until coarsely ground. Transfer to a large bowl. Add ground chuck and next 14 ingredients. Mix well to evenly incorporate. Transfer meatloaf mixture to pan and form into a long log (about 12×5″). Smooth loaf all over.
Bake meatloaf until an instant-read thermometer inserted into the center registers 150°, about 35 minutes.
Stir ketchup and puréed chipotle chile in a small bowl. Spread 1/2 cup chipotle barbecue sauce all over the top and sides of meatloaf. Bake meatloaf until instant-read thermometer inserted into the center registers 165°, about 10 minutes longer. Serve with remaining chipotle barbecue sauce alongside.
Caramelized Onions – optional
6 tablespoons unsalted butter
15 medium yellow onions (about 6 pounds total), halved lengthwise and sliced 1/4 inch thick
2 teaspoons coarse salt or 1 teaspoon table salt
1 tablespoon sugar
In a skillet melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat if bottom of pot begins to scorch).
When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.