Chocolate and Cinnamon Rubbed Rib Eyes
Serves 8
2 T coarse sea salt
2 T cocoa powder
1 t dried thyme
1 t ground cinnamon
1 t freshly ground pepper
pinch of cayenne (if desired)
4 lbs rib eye steaks
oil
In a bowl, mix together all ingredients except the steaks and oil.
Rub the mixture into both sides of each steak. Wrap each steak in plastic wrapped and refrigerate overnight, turning once.
Remove steak from the fridge then heat grill. Unwrap steaks and rub grill with oil.
Grill steaks (turning once), cook to desired doneness, and let rest 5-7 minutes. Serve.
Friday, April 9, 2010
Grilled Fish with Sherry Tarragon Vinaigrette
Grilled Fish with Sherry Tarragon Vinaigrette
Serves 4-6
4 of your favorite skinless white fleshed fish (I like to use either swordfish, halibut, mahi mahi)
Olive oil for brushing
Salt and freshly ground black pepper
1/4 cup aged sherry vinegar
1 small shallot, chopped
2 teaspoons Dijon mustard
3 tablespoons chopped fresh tarragon
1/2 cup olive oil
Heat grill to high. Brush fish on both sides with oil and season with salt and pepper. Grill fish for 4 to 5 minutes on each side or until just cooked through.
Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning. Drizzle vinaigrette over the fish and serve.
Serves 4-6
4 of your favorite skinless white fleshed fish (I like to use either swordfish, halibut, mahi mahi)
Olive oil for brushing
Salt and freshly ground black pepper
1/4 cup aged sherry vinegar
1 small shallot, chopped
2 teaspoons Dijon mustard
3 tablespoons chopped fresh tarragon
1/2 cup olive oil
Heat grill to high. Brush fish on both sides with oil and season with salt and pepper. Grill fish for 4 to 5 minutes on each side or until just cooked through.
Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning. Drizzle vinaigrette over the fish and serve.
Grilled Chicken with Eastern NC BBQ Sauce
Grilled Chicken with Eastern NC Style BBQ Sauce
(serves 4)
2 cups apple cider vinegar
1 T chopped garlic
1 tsp crushed red pepper flakes
1 T hot sauce
1 T sugar
salt and freshly ground black pepper
4 boneless chicken breasts (can also use bone in but cooking time will be longer)
Heat grill. In a medium saucepan, combine the vinegar, garlic, red pepper, hot sauce, and sugar. Bring to a boil and then reduce heat. Simmer 15 minutes then remove from heat. Season to taste with salt and pepper. Allow to cool completely.
Transfer half of BBQ sauce to a gallon-sized sealable plastic bag and reserve remaining sauce. Add chicken to bag, seal, and shake to combine. Refrigerate for at least 2 hours and up to overnight. Remove chicken from the marinade. Discard bag with marinade. Grill chicken until nicely marked (about 4 minutes) and turn. Brush with reserved sauce and continue grilling until just cooked through about 4 more minutes.
Plate chicken and add more sauce if desired (or you can serve the sauce on the side).
(serves 4)
2 cups apple cider vinegar
1 T chopped garlic
1 tsp crushed red pepper flakes
1 T hot sauce
1 T sugar
salt and freshly ground black pepper
4 boneless chicken breasts (can also use bone in but cooking time will be longer)
Heat grill. In a medium saucepan, combine the vinegar, garlic, red pepper, hot sauce, and sugar. Bring to a boil and then reduce heat. Simmer 15 minutes then remove from heat. Season to taste with salt and pepper. Allow to cool completely.
Transfer half of BBQ sauce to a gallon-sized sealable plastic bag and reserve remaining sauce. Add chicken to bag, seal, and shake to combine. Refrigerate for at least 2 hours and up to overnight. Remove chicken from the marinade. Discard bag with marinade. Grill chicken until nicely marked (about 4 minutes) and turn. Brush with reserved sauce and continue grilling until just cooked through about 4 more minutes.
Plate chicken and add more sauce if desired (or you can serve the sauce on the side).
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