2 cloves garlic, minced (I use 2 tablespoons of jarred, minced garlic)
1 tablespoon peeled, minced fresh ginger
For the steak:
I like big, thick Rib-Eyes and New York Strips
Kosher salt and fresh-ground pepper, to taste
Salted butter
Make the marinade: In a mixing bowl, combine the bourbon, soy sauce, sesame oil, sugar, garlic, and ginger. Whisk until the sugar dissolves. Place the steak in a roasting pan just large enough to hold it. Pour the marinade over it, turning the steak once or twice to coat it evenly with the marinade. Let the steak marinate for 4 hours in the refrigerator, covered, turning it once more.
Season and grill your steaks to perfection.
Transfer the grilled steak to a cutting board. Top the steaks with butter. Let the steak rest for about 5 minutes before slicing.
Pecan, apple, cherry or maple wood chunks or pellets, for smoking
Separate wings at the joint of the drum and flat, if necessary and
pat dry.
Mix the spices to make a rub.
Place wings in a large container, or gallon size resealable freezer bags. Add the juice and olive oil, then rub the wings thoroughly with the rub.
Let wings rest for at least an hour.
Heat the smoker or grill to a temperature between 225-250 F.
Place wings over indirect heat. Add wood for the smoke to coals.
Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.
Place directly over coals to crisp, approximately 5 minutes each side or place the wings in a 375-degree deep fryer and fry for about 60 seconds to crisp.
Remove the wings from the heat and toss in a large bowl (stainless works best) with your favorite sauce.
Blue Cheese Dip
2 cups blue cheese crumbles
1 cup sour cream
½ cup mayonnaise
2 tbsp buttermilk
2 tablespoons jarred Christopher Ranch minced garlic, in water
Fresh lemon juice, from 2 lemons
Kosher salt and fresh-ground pepper, to taste
Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.
4 (1 1/4-inch-thick) rib-eye steaks, either boneless or bone-in
Kosher salt and fresh-ground pepper, to taste
Good olive oil
For the Stilton sauce:
4 ounces Stilton cheese, crumbled
8 ounces cream cheese, at room temperature
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped scallions, white and green parts
Kosher salt and fresh-ground pepper, to taste
1/4 teaspoon Worcestershire sauce
Grill, barbecue, pan sear or even air fry your steaks to your liking.
For the Stilton sauce, place the Stilton cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.
16 oz fresh, small mozzarella balls, or cubed from a block
1 cup black olives, pitted and sliced
1 cup kalamata olives, pitted and halved
1 cup jarred, roasted red peppers drained and coarsely chopped
Finely chopped parsley, for garnish
Dressing, to taste
For the dressing:
1 cup extra virgin olive oil
6 Tbsp white wine vinegar
1/2 cup Parmesan Cheese finely grated
2 Tbsp mayonnaise
2 tsp granulated sugar
2 garlic clove finely grated or pressed
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
Kosher salt and fresh-ground pepper, to taste
For the dressing:
Combine all of the ingredients in a jar and shake to combine. Store in the refrigerator until ready to use.
For the salad:
Cook the rotini in HEAVILY salted water to al dente. Drain and rinse under cool water.
Place the pasta in a large bowl and add the salad ingredients in separate piles on top of the pasta. Be sure to leave a “wedge” of pasta visible, for presentation. Pour the dressing over the pasta mixture and toss to coat. Season with salt and pepper to taste. Salad can be made up to 4 hours in advance.
4 slices Blue Cheese, Pepper Jack or Monterey Jack cheese
3 tablespoons olive oil, divided
2 tablespoons brown sugar
A few splashes of water or stock
1 to 2 tablespoons Chipotle Smoked Tabasco or Sriracha, to taste
4 buns, split and toasted
Red or green leaf lettuce
Cook the bacon. Cook 4 pieces very crisp, but not burnt. Cook the remaining bacon to a consistency you like on a burger. I like mine with a little chew.
Mash avocado with lime juice, salt, red onion, cumin, tomato and cilantro.
Place meat in a bowl and season with salt and pepper. Mix in chopped bacon, Worcestershire, jalapeños, grated garlic and blue cheese crumbles; form 4 patties.
Heat a cast-iron skillet or griddle pan over medium-high heat with 2 turns of the pan olive oil. Cook patties about 8 minutes turning occasionally; top with sliced cheese and melt.
While burgers are cooking, heat a small skillet over medium heat with olive oil. Add sliced onion and allow to brown. Add brown sugar, water and hot sauce, and cook until sauce is reduced by half.
Spread avocado mixture on buns, top with lettuce, a burger patty, cheese, 2 slices of bacon and some onions. Top with the bun top and serve.
Trim any excess fat from the meat, then thinly slice into 1-1/2 inch pieces. Place in a 1-gallon size plastic bag.In a food processor or blender, combine soy sauce, mirin, sugar, sesame oil, garlic, scallions, and ginger. Pour half into the bag with the sliced meat and marinate for at least 2 hours and up to 24 hours. Place the other half of the soy mixture into a saucepan and reduce over medium heat until thickened and reduced by at least half. It should get darker and thicker.
Place the cabbage, radish, and scallions in a large bowl.
In a small bowl, whisk together the lime juice, soy sauce, mirin, and Sriracha. Do not dress slaw until right before you plan on assembling the tacos. Toss the dressing on the prepared cabbage.
Heat a griddle, cast iron skillet or grill over high heat. Flash-sear the meat in a single layer. Cook 2 to 3 minutes per side. Remove from heat (keep warm until you assemble the tacos).Grill your tortillas for approximately 30 seconds on each side.
On top of the grilled tortilla, pile the Asian slaw, and cooked beef, drizzle with the reduced marinate, and a splash of Sriracha.
Remove the membrane from the back of the ribs. Rub all over with yellow mustard. Add barbecue rub on all sides. Slice the rack in half. Let rest while you heat the grill.
Add a cup of pellets to the Ninja Woodfire Grill smoke box. Set the function to smoker, the temperature to 300F degrees and the time to 2 hours. Press start.
Once the grill is ready, add the two halves of ribs to the grill and close the lid. Smoke for 90 minutes.
If you like saucy ribs, brush sauce on top and continue smoking for 15 more minutes.
Remove from the grill. Place on a cutting board so the bones are facing up and slice between each bone. Serve with more sauce.
Pat the chicken wings dry with paper towels to remove excess moisture. In a large bowl, lightly dust the wings with corn starch. (this will help make sure they crisp up in the air fryer).Toss the wings in olive oil, and season lightly with salt and pepper. Preheat the air fryer to 390°F Arrange the wings in a single layer in the air fryer basket. Cook for 20 minutes, flipping halfway through, until they begin to turn golden brown. While the wings are cooking, whisk together chili garlic sauce, Hoisin sauce, soy sauce, rice vinegar, minced garlic, ginger, light brown sugar, lime zest, lime juice, and sesame oil in a small saucepan. Simmer on low heat for 5 minutes, stirring occasionally, until the sauce thickens slightly. Once the wings are crispy and cooked through, toss them in the sauce until they are fully coated and place them back in the air fryer for 3-4 more minutes or until the sauce has caramelized. Garnish with sesame seeds, lime wedges and chopped green onions before serving.
1 Pound soppressata or Genoa salami, thinly sliced
1 Pound provolone sliced
Sliced tomato
Dried oregano
Kosher salt and fresh-ground pepper
Red onion, peeled, halved and sliced into half-moons
Shredded iceberg lettuce
Olive oil
Red wine vinegar
Giardiniera (optional)
1. Slice the buns with a good serrated bread knife, but not all the way through. Season the bottom of the bun with olive oil, salt and pepper and oregano. Layer the cheese, meats, onion and the tomato on the buns. Season the tomato with salt and pepper and oregano. Add the shredded lettuce and drizzle with olive oil and vinegar. Top with giardiniera, if using. Close sandwiches and eat!
2. Have a pile of napkins or beach towel at the ready!
Green onions, sliced and fresh cilantro, roughly chopped, for garnish.
Mexican Rice, for serving (recipe follows)
Season chicken generously on both sides with salt and pepper.
Brown chicken well in a tablespoon of oil in a large skillet or deep-frying pan. Remove from the pan and set aside.
Combine the vinegar, soy sauce, sugar, garlic, pepper, bay leaves and chilies and pour into the pan. Bring to a simmer.
Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked (165 degrees) and tender.
Remove the lid and turn up the heat. Allow the sauce to reduce, while glazing the chicken. Cook until the sauce has thickened and the chicken is glossy.
Serve the chicken with Mexican Rice. Garnish with green onions and cilantro.
Mexican Rice
3 tbsp. extra-virgin olive oil
2 carrots, finely chopped
1 small green bell pepper, seeds and ribs removed, finely chopped
1 small yellow onion, finely chopped
3 cloves garlic, thinly sliced
2 c. long-grain rice, rinsed, drained
2 tbsp. tomato paste
2 1/2 c. low-sodium chicken broth
1 (14-oz.) can fire-roasted diced tomatoes, drained
1 (8-oz.) can tomato sauce
1 tsp. ground cumin
1/2 tsp. dried oregano
Kosher salt and fresh-ground pepper, to taste
1/4 c. chopped fresh cilantro
In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.
Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.
