Condiments

Pimento Cheese Made with SPF 53

Pimento Cheese Made with SPF 53
From founder of Lane’s BBQ, Ryan Lane: “I've shared a few other recipes from friends. But this one is straight from yours truly. I shared the photo below on Instagram and many of you wanted the recipe. So here it is. This is an unbelievable way to kick up some house made Pimento Cheese with our #spf53 rub. Adds just the right amount of spice! Just wait till you try it on a burger!”
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Ingredients
  1. 1 8oz block of sharp cheddar cheese
  2. 1 8oz block mild cheddar cheese
  3. About 4-5 tablespoons of crumbled blue cheese.
  4. 5 ounces of cream cheese
  5. 2 ounces of pimentos
  6. 1/2 cup mayo
  7. SPF53 - season to taste. (About 2-3 teaspoons)
Instructions
  1. Shred cheddar cheese then place in bowl with rest of ingredients and mix together.
Notes
  1. Ryan Lane
  2. Founder, Pitmaster
  3. About Lane's
  4. LANE'S BBQ is an award-winning barbecue catering company located in Bethlehem, GA. Founder, Ryan Lane, has based his brand on premium ingredients, while providing creative & tasty alternatives to the traditional BBQ menu.
  5. Ryan has also won awards for his smoked wings and ribs. His latest culinary achievement is house cured & smoked bacon.
  6. © 2017 Lane's BBQ LLC. All Rights Reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Beef Kabobs with Chimichurri

Beef Kabobs with Chimichurri
Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats. In this recipe, the tenderloin is marinated in half of the sauce prior to grilling. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb and fish.
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Ingredients
  1. 2 pounds beef tenderloin
  2. 2 cups extra-virgin olive oil
  3. 1 cup red wine vinegar
  4. ½ cup freshly squeezed lime juice (4 to 5 limes)
  5. 4 jalapeños, seeded and chopped
  6. 8 cloves garlic
  7. 2 cups firmly packed fresh flat-leaf parsley leaves
  8. 1 cup firmly packed fresh oregano leaves
  9. 2 teaspoons red chile flakes
  10. Kosher salt and freshly ground black pepper
Instructions
  1. Set the EGG for direct cooking with the Cast Iron Grid at 450ºF.
  2. Trim the beef and cut into 1½ inch cubes. Place in a shallow pan and set aside.
  3. Add the olive oil, vinegar, lime juice, jalapeños, garlic, parsley, oregano, and red chile flakes to the bowl of a food processor fitted with the steel blade. Blend for 30 seconds, season with salt and pepper, then process for another 10 seconds. Pour half of the sauce over the beef, reserving the remainder. Toss the meat in the marinade until completely coated and refrigerate for 4 to 8 hours.
  4. If using bamboo skewers, place the skewers in a pan and cover with water. Soak for 1 hour.
  5. Remove the beef from the marinade and divide it into 4 (8-ounce) portions. Discard the used marinade. Thread the meat on the skewers and then place the skewers on the Grid. Close the lid of the EGG. Turn the skewers every 2 minutes for a total of 8 minutes for medium-rare to medium, making sure to grill the meat on all sides. Transfer the skewers to a platter and let the meat rest for 5 minutes before serving. Serve with the remaining sauce. Serves 4
Notes
  1. Courtesy of Big Green Egg®, Copyright 2017
Cooks Recipes http://recipe.cookswarehouse.com/

Shrimp Avocado Salsa

Shrimp Avocado Salsa
From Chef Mike’s kitchen to yours!
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Ingredients
  1. 6 Roma tomatoes
  2. 1 cup cooked shrimp, rough-chopped
  3. ½ medium jalapeño, minced
  4. 2 green onions, chopped
  5. 2 Tbsp. ketchup
  6. ½ tsp. salt
  7. 1 lime, juiced
  8. ¼ - ½ cup fresh cilantro leaves, chopped
  9. 1 avocado, cubed
Instructions
  1. 1. Core, halve, and de-seed the tomatoes. Dice, and add to a non-reactive (stainless steel
  2. or plastic) bowl.
  3. 2. Add other ingredients to the bowl, adding the avocado last. Gently mix and let stand for
  4. 10 minutes before serving.
Notes
  1. Serve with tortilla chips.
Cooks Recipes http://recipe.cookswarehouse.com/