Beef Kabobs with Chimichurri

Posted on September 6, 2017 by admin
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
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Strawberry Rum Lemonade

Posted on August 23, 2017 by admin
Strawberry Rum Lemonade
This sparkling summer cocktail has the perfect balance of sweet and acidic flavors, with a bit of fresh mint to marry them together.
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Ingredients
  1. 1 lemon, peeled, halved
  2. ½ cup (90 g) hulled strawberries
  3. 4 fresh mint leaves
  4. 1½ cup (360 ml) water
  5. ¼ cup (50 g) granulated sugar
  6. 4 ounces (60 ml) dark spiced rum
  7. 3 cups (390 g) ice cubes
Instructions
  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1 start the machine, and slowly increase speed to Variable 10
  3. Blend for 20 seconds.
  4. Serve over ice and enjoy!
Notes
  1. Yield: 3½ cup (840 ml)
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Double Pork Sliders

Posted on August 23, 2017 by admin
Double Pork Sliders
Serves 8
These sliders made with pork chops and bacon are perfect for tailgating or dinner parties.
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Ingredients
  1. 4 thin boneless pork loin chops (¼ to ½ in thick)
  2. 2 slices bacon
  3. 8 slider buns
  4. 2 tbsp butter, softened
  5. Salt and pepper
  6. 4 tablespoons steak sauce
Instructions
  1. Set the EGG for direct cooking at 400°F / 204°C.
  2. On a Half Moon Griddle, cook bacon, stirring occasionally, over medium heat for one minute or until there is enough bacon fat released to coat the bottom of the griddle. Push bacon to side and add the chops. Sprinkle chops with salt and pepper. Cook chops for 3 to 10 minutes or until lightly browned and internal temperature on a thermometer reads between 145°F to 160°F / 63°C to 71°C, turning once halfway through. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
  3. Cut each chop in half so you have 8 pieces; place chops in buns. Top chops with steak sauce and bacon strips. These bacon-infused sandwiches are ideal for tailgating and cocktail parties.
Tasty variations
  1. Italian: Before cooking, dip chops in 2 large eggs, then in seasoned fine dry bread crumbs to cover (approximately 3 tbsp of bread crumbs per chop.) Cook as directed except sprinkle on 1½ tbsp of shredded Parmesan or Provolone on each chop after turning the chops. Omit the butter and steak sauce. Spread buns with ½ tbsp of pre-prepared pesto; add pork and bacon, then top with roasted red pepper slices and arugula
  2. Asian: Cook chops as directed. Omit butter and steak sauce. Place pork and bacon on buns and top with 1 tablespoon bottled peanut sauce. Toss 1 cup shredded cabbage with 2 tbsp of rice vinegar; add to sandwiches atop peanut-sauced chops.
  3. Serves 8
  4. Recipe and photo courtesy of Big Green Egg® and the National Pork Board. For more information, please visit porkbeinspired.com.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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