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Ultimate Steak
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  1. Any Cut of Steak you enjoy
  1. To get started, crush enough whole black peppercorns in your grinder to evenly coat both sides of your steak. If you can’t find the grinder described above, an electric one will do. Set your oven to 350 degrees and place a heavy bottom sauté pan on your range over medium high heat. Add two tablespoons each butter and canola oil to the pan. Carefully place your peppercorn strip in the hot fat and sear on both sides for two to three minutes. Transfer to a sizzle platter or baking sheet and place in your preheated oven.
  2. Drain off excess fat from your sauté pan, add two ounces Cognac or brandy and carefully ignite to burn off the alcohol. When the flames die down, scrape off the fond (juicy bits) from the bottom of the pan with a wooden spoon. Add ½ tablespoon of butter and one tablespoon diced shallot or onion and quickly sauté (1 minute or so). Continue by adding one half teaspoon Dijon mustard and 3-4 ounces of heavy cream, stir and reduce until your desired consistency is reached (sauce should coat the back of the spoon), season with salt if necessary.
  3. If making your sauce takes more than five minutes, check your steak for doneness and remove from oven if necessary. It’s ok to take your steak out early to rest before sauce is ready. To serve: Place a large scoop of your favorite mashed potatoes on the inside edge of a large round plate. Lean the large end of your strip atop the potatoes, and then cover with your pan sauce. This sauce really goes well with potatoes.
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Carne Asada Tacos - Chef TJ’s Easy Recipe
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  1. Ingredients
  2. Skirt or Flank Steak 1 ½ lb
  3. Mojo Criollo 1 bottle
  4. Badia – Goya Sazon -Adoba 1 jar
  5. Cilantro – chopped 1 lg bunch
  6. Onion – diced fine 1 lg
  7. Uncooked Corn Tortillas 1 pkg
  8. Mojo Criollo, Goya or Badia Sazon and Adoba may be purchased from supermarkets.
* Salsa Recipe to follow below
  1. Jalapeno peppers – seeded and minced 1 medium
  2. Red onion – peeled and minced 1 small
  3. Cilantro – fresh chopped 1 bunch
  4. Lime juice – fresh 1 small
  1. Procedure
  2. 1) Slice beef against the grain into bite size strips and place them in the Mojo
  3. Criollo to marinate for at least 2 hours – preferably overnight, then drain.
  4. 2) Dice onion very fine and reserve.
  5. 3) Chop cilantro medium fine and reserve.
  6. 4) In a medium sauté pan or on the grill cook the beef to desired doneness. TJ prefers medium to medium well on this type of beef
  7. 5) Place tortillas in microwave two at a time for 25-30 seconds and cover immediately with paper towels, continue repeating this procedure until you have desired amount of tortillas. TJ prefers two tortillas for every taco.
  8. 6) To make one taco: place two tortillas on a plate, top with 2-3 oz of steak
  9. 7) Top with fresh cilantro and onion and cover with salsa of your choice or TJ’s
  10. Original Recipe below.
  11. Roasted Tomato Salsa Recipe
  12. Roasted tomato 2 medium fresh tomatoes
  13. To roast tomatoes cut them half and place them in the oven on a sheet try at 350 degrees. When the skin is slightly charred and blistered, pull them out of the oven and let them cool slightly. Then the skins should easily be pulled off. Toss the skins, reserve the tomatoes. The charred skin may be diced and added to the salsa, if desired for more smoky flavor and darker color.
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Julia Child’s Coq au Vin
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  1. 1/2 lb bacon slices
  2. 20 pearl onions, peeled, or 1 large yellow onion, sliced
  3. 3 lbs chicken thighs and legs, excess fat trimmed, skin ON
  4. 6 garlic cloves, peeled
  5. Salt and pepper to taste
  6. 2 cups chicken stock
  7. 2 cups red wine (pinot noir, burgundy, or zinfandel)
  8. 2 bay leaves
  9. Several fresh thyme sprigs
  10. Several fresh parsley sprigs
  11. 1/2 lb button mushrooms, trimmed and roughly chopped
  12. 2 Tbsp butter
  13. Chopped fresh parsley for garnish
  1. Blanch the bacon by adding it to a saucepan or deep skillet filled with enough water to cover the bacon, and bring to a boil. Reduce heat and simmer for five minutes. Strain and pat dry with paper towels. Cut the bacon into small pieces (1 inch or so).
  2. Brown the bacon for about ten minutes over medium heat in a dutch oven large enough to hold the chicken (or a large stock pot if you don’t have a dutch oven). Remove the bacon and set aside, but leave the bacon grease in the pan (yum, so healthy).
  3. Add the chicken skin side down to the dutch oven (or stock pot if that’s what you’re using). Add the onions. Brown the chicken on all sides; this should take about ten minutes. Add the garlic and salt about half way through the browning process.
  4. Spoon off any excess fat. Add the chicken stock, wine, and herbs. Replace the bacon you removed earlier. Lower the heat down to a simmer and cook covered for about twenty minutes until the chicken is tasty and tender. Remove the chicken and onions and place them aside. Remove all of the herbs and garlic and throw them away.
  5. Add mushrooms to the remaining liquid and return to a boil. You’re going to make a reduction sauce with this remaining liquid, so continue boiling until about 1/4 of the liquid remains. Lower to a simmer and stir in the butter. Replace the chicken and onions and mix well, thoroughly coating with the sauce. Garnish with parsley and serve with potatoes, or over egg noodles. Serves six.
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Linguine with Lobster Medallions in a Coconut Curry Cream Sauce
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  1. Ingredients
  2. 1 lb dry linguine
  3. 2 11/4 lb Maine Lobsters
  4. 1 tbsp butter
  5. 1 tbsp fresh garlic, minced
  6. 1 shallot, small diced
  7. 1/3 cup dry white wine
  8. ½ cup coconut milk
  9. 1/3 cup heavy cream
  10. ½ lime
  11. 2 tbsp fresh cilantro, chopped
  12. 1 tsp vanilla
  13. 1 tsp curry powder
  14. ½ tsp curry paste (Masaman/Yellow)
  15. 1 tsp corn starch
  16. 1 tbsp water
  17. Salt and white pepper to taste
  18. Sriracha Sauce to taste
  1. Procedure
  2. Cook pasta according to package directions until just under al dente. Drain, and spread out on parchment lined sheet pan to finish cooking. Do not rinse! As pasta cools, it will continue to cook the natural starches will stay on the product and allow your sauce to adhere to it.
  3. In a large stock pot, bring 2 gallons of salted water to a rapid boil. Place lobsters in boiling water for 6-8 minutes until lobsters are almost cooked through. Remove lobsters and plunge into ice bath to stop the cooking process. Remove meat from the claws and tail. Cut tail meat into medallions and leave claw meat intact if possible. Use a spoon and scoop out the green tamale from the head and reserve. In a large sauté pan, melt butter and cook shallots over medium heat until translucent, add garlic until its aroma is present. Add white wine and reduce by half. Add coconut milk, heavy cream, vanilla, curry powder, and curry paste and whisk until combined. Reduce again until slightly thickened, add lobster medallions and claw meat, heat until cooked through and hot. Be gentle when stirring to keep this treasure from the sea intact. Squeeze in juice of ½ lime and add cilantro. If necessary, mix corn starch and 1 tbsp water and add to sauce to thicken. Season with salt and white pepper to taste and add Sriracha sauce if desired. Toss pasta with sauce and serve immediately.
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Lobster Newburg
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  1. Ingredients
  2. 2 cups cooked lobster meat, about 2 small lobsters
  3. 2 tablespoons butter
  4. 1/4 teaspoon salt
  5. dash of cayenne pepper
  6. 1 ounce dry sherry
  7. 1 ounce cognac
  8. 3 egg yolks, lightly beaten
  9. 1 cup whipping cream at least 30% milk fat
  10. buttered toast or cooked rice
  1. Preparation
  2. In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until Lobster Newburg is thickened and heated through, but do not bring to a boil. Serve Lobster Newburg over buttered toast or cooked rice. Lobster Newburg recipe serves 4.
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Seafood Bisque
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  1. Ingredients
  2. 1 lb Shrimp, shell on (peeled with shells reserved)
  3. 2 lb Mussels (steamed, with meat removed and liquor set aside)
  4. 2 – 8 oz Pangasius or Swai Filets
  5. Lemon pepper to taste
  6. 1 cup Water
  7. Melted butter, 2 tbsp plus 2 or as needed
  8. 2 Shallots, diced
  9. 2 Carrots, finely diced
  10. 3 Celery Stalks, diced finely
  11. 1 Leek, finely diced
  12. 2 Cloves Garlic, minced
  13. 2 cups Dry White Wine
  14. 1 Tbsp Tomato Paste
  15. 2 Bay Leaves
  16. 3 Sprigs of Thyme, fresh
  17. 1 Tbsp Cracked Black Peppercorn
  18. 2 Qts. Heavy Cream
  19. Salt and pepper to taste
  20. Parsley to garnish
  1. Procedure
  2. Peel the shrimp and reserve the shells. Steam mussels and set aside with liqueur reserved. On a lightly greased baking sheet, place fish filets drizzled with butter and add lemon pepper. Cover bottom of pan with 1 cup of water or more to make sure pan is completely covered. Bake in 350 degree oven for 10-12 minutes and remove. Reserve liquid
  3. In a large sauce pan over medium-high heat, melt roughly 2 tbsp butter then add shrimp shells, shallots, carrots, celery and leek. When wilted add garlic, thyme, bay leaves, cracked peppercorns, and tomato paste then cook until garlic aroma is present. Add wine, shellfish liqueur and reduce by one-third. Add shrimp and cook until translucent. Remove shrimp and reserve. Remove bay leaves and thyme sprigs from mixture, then puree in blender or food processor. Strain if desired and return to sauce pan. Add heavy cream and simmer until desired consistency is reached. Add all shell fish and garnish with parsley. Hope you enjoy, Chef TJ
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Snapper In A Sack – Chef TJ’s Original Recipe
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  1. Ingredients – Variety is a good thing. Try the fish with roasted artichokes, diced tomatoes, a pat of butter, fresh garlic, and an ounce of decent white wine along with any fresh herb you would like to add. Salt and pepper to taste.
  1. Instructions – Place items in the center of the open paper, cover the dish as follows: Close the paper starting at a pointed end not on the fold. Crimp all around forming a very tight seal. Place on a cookie sheet and bake at 350 degree temperature for 15-20 minutes. The bag should expand and puff up like a football.
  1. Preparation – You will need a large piece of parchment paper. Fold it in half and with scissors cut diagonally on a closed corner making a Valentine shape when opened.
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Savory Grilled Pork Roast in Schell’s FireBrick Marinade
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  1. 4 lb. boneless pork loin roast, rolled and tied
  2. 5 garlic cloves, halved
  3. Marinade
  4. 12 oz. Schell’s FireBrick Lager
  5. 1/4 cup olive oil
  6. 2 tbsp. butter
  7. 1 tbsp. dried basil
  8. 2 tsp. marjoram
  9. 1 tsp. sage
  10. 1 tsp. rosemary
  11. 1-1/2 tsp. black pepper
  12. 1-1/2 tsp. salt
  1. Cut 1" random slits in pork roast and stuff with halved garlic pieces. Place roast in a large zip lock bag. Mix the marinade ingredients in a bowl; pour into bag with the roast. Squeeze the excess air from bag, seal and refrigerate overnight. Open and enjoy another Schell’s FireBrick for yourself.
  2. Using a charcoal grill, spread hot coals around outside edge of grill then add an additional layer of coals and you’re ready to cook. Prior to grilling the roast, drain marinade from the bag and reserve for later. Place roast with meat thermometer in a baking pan, fat side up, and set baking pan in center of grill and cover. Celebrate your culinary prowess with a cold FireBrick, and be sure to keep a small amount of water in the bottom of pan to keep the roast tender. Generously baste the roast with the marinade every 15 minutes and continue to cook until temperature reads 160 degrees to 165 degrees. Let stand 10 minutes before carving and spoon remaining marinade over the finished pieces.
  1. Tips: For gas grills, place pan on top rack and follow same directions.
  2. For oven baking, set temperature to 325 degrees and follow above directions. TJ’s Suggestion: If you are squeamish about using a marinade in contact with raw protein, simply pour marinade into a small sauce pan and bring to a boil.
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Boston Butt
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  1. 4 Boston Butts (Bone-in is less expensive and tasty).
  2. Hot dog mustard, plain yellow
  3. Creole seasoning, (Tony Chachere’s will work).
  4. BBQ Sauce, your choice
  1. In a large mixing bowl combine 32 oz of mustard and 1 cup of Cajun Seasoning. On a large cutting board or baking sheet, liberally slather each pork butt with the mustard mixture. Place butts individually fat side up on top of large sheet of heavy duty aluminum foil and then double wrap. Place butts on a large baking or sheet pan into a 250 degree oven before going to bed the night preceding your big day. When you wake up, all should be good. If using a bone-in butt, the bone should simply slide out. If you are worried about doneness a meat thermometer should read in the 160 degree range (The bone coming out is a good clue that it’s done). When cool enough to handle, pull the pork into shreds with two forks. Combine with the BBQ sauce of your choice and serve as a pulled pork plate or on buns as a sandwich with Cole slaw and potato salad. If you are glutton for punishment, make Mac N Cheese or corn pudding that you must keep hot.
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Pulled Pork Recipe
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  1. 1) 1- Boston Butt (bone-in pork shoulder roast, 5-6 lbs) covered with a layer (1/2-1 inch thick) of fat.
  2. 2) 16 ounces of your favorite hot dog mustard
  3. 3) ¼ cup Cajun or Blackening Seasoning. Tony Chachere’s Creole Seasoning works well.
  1. Procedure
  2. 1) Wash and rinse pork butt well. Pat dry with paper towels.
  3. 2) In large mixing bowl, combine mustard and Cajun seasoning, mixing well.
  4. 3) Completely cover pork butt with mustard seasoning mixture.
  5. 4) Wrap tightly in two layers of heavy duty aluminum foil.
  6. 5) Preheat oven to 200 degrees
  7. 6) Place Boston Butt skin side up on shallow roasting pan.
  8. 7) Bake over night or up to 8-12 hrs
  9. 8) Remove from oven and allow cooling. Using two forks pull the meat in opposite directions creating quote unquote pulled pork.
  10. 9) Combine with your favorite BBQ sauce whether it be vinegar, mustard, or ketchup based. Place on a toasted hamburger bun with cole slaw or whatever you’d like on your Pulled Pork (I love Kimchi Rooster Sauce and Gruyere Cheese on mine). Hope you enjoy this as much as I do.
  11. This weekend turning lemons into lemonade seemed more appropriate to my budget and future bank account. As much as I would love to be firing up a smoker at 3:30 in the morning, the lemons to lemonade sounds much easier. The good thing is that I will get to sample great BBQ all day long as long as I have plenty of lemonade to barter with. Maybe the God of an early summer will be with me and refreshing drinks will garner wonderful BBQ for CJ and I to enjoy.
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Pedernales River Chili
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  1. 4 pounds coarsely ground beef (chili-grind)
  2. 1 large chopped onion
  3. 2 cloves garlic, minced
  4. 1 teaspoon dried oregano
  5. 1 teaspoon ground cumin
  6. 6 teaspoons chili powder
  7. 2 (16-ounce) cans tomatoes
  8. Salt to taste
  9. 2 cups hot water
  1. In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large kettle cast-iron Dutch oven.
  2. Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour. Remove from heat. Skim off grease and serve.
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  1. Ingredients
  2. 2 lbs ground Sirloin
  3. 3 oz Brown Sugar
  4. 2 oz finely ground sweet/mild coffee (such as Java Love, Hudson Valley Blend)
  5. 1 tbsp Toasted Cumin
  6. ¼ cup Grated Onion
  7. 1-tsp Garlic powder
  8. Seasoned salt to taste
  9. 1 tbsp Sriracha (Rooster Sauce)
  10. Sliced Cheddar and Blue Cheese Crumbles (Stilton is great).
  11. Sliced Tomatoes – (Heirloom, if possible).
  12. Sliced Red or Vidalia onion
  13. Green Leaf Lettuce
  14. Condiments of your choice (Durkee’s Famous Sauce!)
  15. Brioche or Ciabatta Buns
  1. Procedure
  2. Combine first nine ingredients in a large mixing bowl with hands trying not to overwork. Divide into 6-8 portions and form into patties. Grill as you like. I prefer a flat top griddle or a cast iron grill pan. When cooked ¾ through, add blue cheese crumbles and top with cheddar. Cover to help cheese melt. Serve on bun with topping and condiments of your choice. Bon Appétit, TJ
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Cincinnati Chili
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  1. Ingredients
  2. Oil 1 tablespoon
  3. Onion ½ cup (chopped)
  4. Ground beef 2 pounds
  5. Chili Powder ¼ cup
  6. Cinnamon 1 teaspoon
  7. Cumin 1 teaspoon
  8. Allspice ¼ teaspoon
  9. Cloves ¼ teaspoon (ground)
  10. Bay leaf 1 leaf
  11. Chocolate ½ ounce (unsweetened)
  12. Beef broth 2 cans
  13. Tomato sauce 1 can
  14. Cider vinegar 2 tablespoons
  15. Red pepper ¼ teaspoon (ground)
  16. Spaghetti cooked – Cheddar cheese grated
  1. Procedure
  2. In a large sauce pan, heat oil over medium heat. Add onions and cook stirring frequently until tender, about 6 minutes. Add beef in batches, if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 ½ hours stirring occasionally. Best if refrigerated overnight. Remove the bay leaf and reheat over medium heat. Serve over hot, drained spaghetti and top with cheddar cheese.
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Chiliquiles Simple Recipe
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  1. Ingredients
  2. 2 Tbsp Vegetable Oil
  3. 1 Yellow onion, diced
  4. 2 cloves of garlic, minced
  5. 1-2 Pickled Jalapenos, minced
  6. 3 Chicken Breast, boneless – Skinless
  7. El Pato Sauce
  8. 1-7 3/4 oz can El Pato Jalapeno Salsa
  9. 1-7 3/4 oz can Herdez Salsa Casera
  10. 1 Tbsp Cumin
  11. 1 Tbsp Sazon All Purpose Seasoning
  12. 3-4 oz Mexican Cheese of your choice (Queso Cotija, sometimes called the Parmesan of Mexico is my favorite).
  13. Fresh chopped Cilantro to taste.
  14. 2 oz Sour Cream
  1. Procedure
  2. In a large skillet, add oil, onion, and garlic over medium heat. Saute for 2-3 minutes. Season the chicken with Cumin and Sazon Seasoning and place in pan. Cover chicken with both cans of salsa and pickled jalapenos. Fill one can with water and add to the dish. Reduce heat and simmer for 35-40 minutes until chicken is cooked through. Remove chicken from pan and allow to rest. While resting add cilantro and sour cream to sauce and mix well. Dice chicken and add back to the pan to heat through. Place chicken and sauce on top of your favorite tortilla chips and crumble the cheese on top. Add extra Cilantro if desired. If you are ever in Indianapolis, try the restaurant “Los Chilaquiles.” They serve nine different versions of this delicious dish including Los Bien Picosos which is very hot and spicy. As well as, Los Texanos with eggs, Pico de Gallo along with fresh Mexican Cheese. Sounded good to us. Buen Provecho
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Mediterranean Chicken with a Kick
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  1. chicken
  2. shrimp
  3. 1/4 cup white wine
  4. 1/4 cup stock
  5. 1/2 cup cream
  6. 1/2 tsp curry powder
  7. asparagus spears
  8. choice of pasta and vegetables
  1. With chicken, I love to add nothing but cream and stock for the sauce although other items maybe added. Here is what I’d do: Lightly flour chicken breast after lightly seasoning with salt and pepper. In a sauté pan, brown on one side and turn over. Add ¼ cup of white wine and ¼ cup stock and bring to a boil. Reduce by ½, add ½ cup cream, ½ tsp curry powder, 2 tbsp diced tomatoes, 1 tbsp green onions sliced thin, 2-3 – 21-25 shrimp, and 3 blanched/split in two asparagus spears. When shrimp are cooked through the sauce should be thickened. Serve over pasta of your choice or with vegetable and starch.
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