Mozzarella stuffed beef and pork mushroom burgers. Combine one pound ground beef with a half a pound of ground pork. Season with salt, pepper, liquid smoke, wortchestire sauce and old English mustard. I used my burger press to stuff the patties with shredded mozzarella. Sautéed some mushrooms with olive oil, salt, pepper and steak spice. Cook the burgers all the way through and serve how you like them. A great summer meal.
Turkey, mushroom and vegetable teriyaki stir fry over rice. Fry an onion and 7 cloves of fresh garlic in peanut oil and soy sauce. Add diced turkey breast with salt and pepper, then the bell peppers and mushrooms. Add the carrot, snow peas, broccoli and teriyaki sauce and cook through leaving the veggies a little crisp. Serve over rice.
So I found a new steak rub, smoke eater, it’s ridiculously good. Today it was torrential rain, so much that my grill was going to fill with water so I resorted to the grill pan for the strip loin steaks, then finished them in the oven. For the zucchini, asparagus and mini bell peppers it’s simply olive oil, salt and pepper then roasted on parchment paper.
Speaking of olive oil, salt and pepper you should check out one of my favourite tumblr pages, they make some amazing things:
Part 3. Was a good night of food and drink.
Birthday dinner for Mrs. Smokey. Paella, two fresh hand made salsas, chicken Involtini and bruschetta with Italian sausage. Part 1.
Roasted pepper salsa. Grill bell peppers, garlic, onion and jalapeño peppers. Grind black peppercorns, coriander and cumin seeds. De seed 4 fresh tomatoes. Chop everything in the food processor with some fresh cilantro. Add the spices and some kosher salt with some olive oil.
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Pot roast. A nice beef roast with fresh garlic, beef broth, red wine, onions, roasted peppers, wortchestire sauce, balsamic vinegar, mustard powder. Top of roast was rubbed with steak spice. Into the oven covered at 325F for around 5 hours. Let rest for an hour covered after. Meat is cooked right through but still tender and juicy. Good use for a basic cut of beef. Serve with a nice salad and it’s a good summer meal.
Lamb Rogan Josh. Chop 2 onions, ginger, fresh cilantro, and a chili pepper. Cook down with peanut oil and a few bay leaves. Chop quality lamb into approx 1 inch pieces. Brown them and add a couple tablespoons of balsamic vinegar. Add 2L of chicken stock, the curry paste from my previous post, a can of diced tomatoes to a pot and stir. Add the mixture from the frying pan and bring to a boil. Add a few handfuls of lentils. Simmer for a few hours and serve over rice with a dollop of plain yogurt and cilantro leaves. A very flavourful curry.
Rogan Josh paste. Toast cumin seeds, coriander seeds and black peppercorns. Grind them and then add smoked paprika, garam masala, turmeric, kosher salt, peanut oil, roasted red peppers, tomato paste, fresh chile and cilantro. Whiz it in the food processor into a paste. Set aside for curry later tonight.
Grilled chicken and ribeyes. Rub down the chicken and cook indirect medium for 2 hours. Rib eyes were rubbed down, seared hard and rested well. Did a basic focaccia bread with olive oil and balsamic vinegar for appetizer, side green salads and served with Mercer Canyons Cabernet Sauvignon. Great summer meal.
Spaghetti and meatballs. Mix ground beef,ground pork, English mustard, salt, pepper and oregano and form meatballs. Cook them at 400F in the oven until 165F internal temperature. For the sauce cook an onion and a handful of fresh basil, add granulated garlic, salt, pepper and 2 cans of diced tomatoes. Serve over spaghetti.
Blackened chicken tonight, using my new mortar and pestle, grind fresh black peppercorns, kosher salt, mustard powder, smoked paprika, honey mustard powder and some oregano. Coat the chicken well and grill on indirect 400F for around 2 hours. Goes well with corn on the cob, baked potatoes and summer sun!
Grilled chicken fajitas. Grill up some off the vine tomatoes, fresh garlic, sweet onion, bell pepper and Anaheim pepper. Once it’s all nice and blackened, blitz it all in the food processor with a handful of fresh cilantro, olive oil, salt and pepper. Makes a really fresh and light salsa that keeps some of the awesome grilled flavours.
For the chicken breasts prepare a rub of smoked paprika, cumin, kosher salt, fresh black pepper and dried cilantro. Rub it liberally all over chicken breasts. Grill it on direct heat for a while and finish on indirect. Grill up some peppers for the fajitas at the same time. Serve it with shredded marble cheddar, black olives, hot peppers, sour cream and hot sauce as required. Wrap it all up in a tortilla. Makes a nice summer meal.