Carne Asada with Chimichurri

Carne Asada with Chimichurri

Ingredients

– 1 skirt or flank steak
– Sweetwater Spice Tres Chiles Bath
– Cattleman’s Grill 8 Second Ride Carne Asada
– Hatch Chimichurri sauce (recipe below)

Directions

Submerge steak in Sweetwater Spice Tres Chiles bath. Let sit one hour for every pound of meat. Preheat cooker to 475ºF. Grill about 2 to 3 minutes each side, until internal temperature reaches 125ºF. Let rest ten minutes. Slice thin. Serve with hatch chimichurri sauce.

Chimichurri Sauce

Ingredients

– 3/4 cup cilantro
– 1/2 cup flat leaf parsley
– 4 poblano chiles, roasted, peeled & stems removed (use when Hatch chiles are not in season)
– 4 anaheim chiles, roasted, peeled & stems removed (use when Hatch chiles are not in season)
– 1/4 sweet onion
– 6 cloves garlic
– 2 tbsp capers
– 3 tbsp red wine vinegar
– 2/3 cup high quality EVOO
– salt and black pepper, to taste

Directions

Place all of the ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. 
Cover and refrigerate until ready to use.

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Recipe: Chili Blanco

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Chili Blanco
10 (8 oz) Servings

Ingredients

- 2 lb chicken, your choice- light/dark meat, diced
- 1 medium yellow onion, diced
– 3 Anaheim chiles, seeded, diced
– 4 cloves garlic, minced
– 2 Tbsp olive oil
– 3 Tbsp flour
– 2 tsp cumin seeds
– 1 tsp coriander seeds
– 1 tsp Mexican oregano
– 1 Tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
– 2 (15 oz) cans of pinto beans, drained
– 6 cups chicken stock
– 1 cup sour cream
– 1 bunch cilantro, diced
– 1 avocado, diced (optional)
– Pepper Jack Cheese (optional)

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Recipe: Grilled Chicken Marsala

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Grilled Chicken Marsala
Serves 4

Ingredients

- 2 boneless skinless chicken breasts
- Cattleman’s Grill Steakhouse Seasoning
– 2 tbsp flour
– 1/2 cup clarified butter
– 12 oz white button mushrooms, sliced thin
Code 3 Spices Grunt Rub
– 1/4 cup minced shallots
– 2 tbsp garlic, minced
– 1 cup dry Marsala wine
– 1 cup chicken or vegetable stock

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Recipe: Strip Steaks with Port Caper Sauce

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Strip Steaks with Port Caper Sauce

Ingredients

- 4 KC strip steaks
- Sweetwater Spice Tres Chiles
Cattleman’s Grill Tri-tip Seasoning
– 1 tbsp. olive oil
– 2 shallots, finely chopped
– 1 ½ cups ruby port
– 2 cups beef stock
– 1 cup heavy cream
– ¼ cup capers, rinsed and coarsely chopped
– 2 tsp. white wine vinegar
– salt and pepper, to taste

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Recipe: Oxtail Osso Buco

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Oxtail Osso Buco
4 Servings

Ingredients

- 8 oxtail segments
- Cattleman’s Grill Steakhouse Seasoning
– 1 cup flour
– 2 Tbsp grape seed oil
– 3 Tbsp butter
– 2 yellow onions, small dice
– 3 carrots, small dice
– 3 ribs celery, small dice
– 1 1/2 cup Strianese Whole Peeled San Marzano Tomatoes
– 1 bunch flat-leaf parsley
– 6 sprigs fresh thyme
– 2 bay leaves
– 3 cups dry white wine
– 2 cups beef or vegetable stock
– salt and black pepper
– 6 cloves garlic, divided
– Zest of 2 lemons

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Tips and Techniques: How to Prepare Grilled Spaghetti Squash

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Spaghetti Squash with Grilled Chicken and Pesto
2-4 Servings

Ingredients

- 1 spaghetti squash
- 2 boneless skinless chicken breasts
– Olive oil
– Salt and Pepper
Cattleman’s Grill Italiano Seasoning

For the Pesto:
- 2 cups (about 2 oz before picking leaves) packed fresh basil leaves
– 1/4 cup pinenuts, toasted
– 2 cloves garlic, chopped
– 1 tsp lemon juice
– 1/4 cup EVOO

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Recipe: Coffee Crusted Filet Mignon with Chipotle Aioli

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Coffee Crusted Filet Mignon with Chipotle Aioli

Ingredients

- Filet mignon steaks
- Sweetwater Spice Ancho Chipotle Bath
Cattleman’s Grill Smoky Chipotle Coffee Steak Rub
– Chipotle Aioli (recipe below)

Directions

Step 1: Place your steaks in a zip top bag with the Sweetwater Spice Ancho Chipotle Bath. Marinate for 45 minutes.

Step 2: Preheat your Yoder Smokers YS640 Pellet Smoker to 475ºF, set up with GrillGrates. Remove the steaks from the marinade, and wipe off the excess with a paper towel. Season with Cattleman’s Grill Smoky Chipotle Coffee Steak Rub. Let sit five minutes.

Step 3: Grill the steak on each side for about five minutes, getting nice grill marks. Grill until the internal temperature reaches 120ºF. Check internal temperature with an instant read thermometer like the Maverick PT-100. Pull and rest five minutes before slicing. Serve with Chipotle Aioli.

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Tips and Techniques: Bratwurst Sliders with Beer Cheese Sauce on Homemade Pretzel Buns

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Bratwurst Sliders with Beer Cheese Sauce
Makes about 16 sliders

Ingredients

- 2 lb ground pork
- 1/4 lb ground bacon
– Backwoods Bratwurst Seasoning
– 2 T Grannie’s Hickory Mustard
- Smokehouse Onions (recipe below)
– IPA Jalapeño Cheese Sauce (recipe below)
– Soft Pretzel Buns

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Recipe: Asparagus and Aged Cheddar Bake

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Asparagus and Aged Cheddar Bake
6 Servings

Ingredients

- 1 bunch asparagus, trimmed
- 2 Tbsp butter
– 1/4 cup flour
– 1 cup milk
– 1 egg yolk
– 1/4 tsp mustard powder
– Dash of Worcestershire sauce
– salt and fresh ground black pepper, to taste
– 1 1/2 cups aged white cheddar, grated
– about 1 Tbsp Cattleman’s Grill Tri-tip Seasoning

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Recipe: Enchiladas Two Ways

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Stacked Beef Enchiladas
Serves 6

Ingredients

– 2 lb ground beef
– 1 Cup 505 Southwestern Chipotle Honey Roasted Chiles
- 3/4 Cup yellow onion, diced
– 2 Tablespoons green onions, sliced
– 2 (16 oz) jars 505 Southwestern Enchilada Sauce
- 1 Tablespoon flour
– 1 Tablespoon butter
– 1 Cup beef stock
– 2 canned chipotles in adobo sauce, diced (2 peppers, not 2 cans)
– 1/2 t cumin
– 1 t Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 lb cheddar cheese, grated
– 12 corn tortillas

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