Slow Cooker Beef Brisket with Cola BBQ Sauce

Ingredients:

• 1 Ounce Aussie Style Barbecue Rub

• 2 1/2 pounds fresh beef brisket, trimmed

• 1 large onion, finely diced

• 2 Ounces Tybee Island Southern Style BBQ Rub

• 2 Tablespoon Olive oil

• 1 cup Brown Sugar

• 1/4 Cup Molasses

• 11/2 Cups Tomato Ketchup

• 11/2 Cups Cola

• 1/2 Cup Cider Vinegar

• 1 Tablespoon Yellow Mustard

• 3/4 teaspoon Sea Salt

• 1/2 teaspoon Black Pepper, freshly ground

Steps:

1. In a saucepan, sauté the onion in olive oil until softened.

2. Add Tybee Island Barbecue Rub to Onions, and stir.

3. Stir in the brown sugar, molasses, ketchup, cola, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes. Add salt and pepper, to taste. Remove from heat and Reserve.

4. Rub Aussie Style Barbecue Rub over brisket.

5. Place in a slow cooker.

6. Puree prepared Barbecue Sauce

7. Pour half of the pureed sauce over the brisket; set the remaining sauce aside.

8. Cover and cook on low for 6-8 hours or until meat is tender.

9. Serve with the reserved sauce.

Roasted Asparagus & Crab Bisque

Ingredients:

1 pound fresh asparagus, ends snapped

1 tablespoon olive oil

Sea salt

1/2 cup chicken or vegetable stock

2 cups half & half
2 tablespoons unsalted butter, melted
Freshly ground black pepper, to taste

8 ounces  fresh crab meat, picked

Fresh parsley, chopped

1/2 Cup shredded parmesan cheese, to thicken

Steps:

Preheat oven to 425° and arrange asparagus in a single layer on a rimmed baking
sheet. Drizzle with olive oil and sprinkle with up to 1 tablespoon coarse sea
salt and roast until just crisp-tender, 10 to 12 minutes. Remove the pan from
the oven and allow to cool until cool enough to handle.

Cut the asparagus into 1″ pieces reserving the tips. Place asparagus( not
tips) into the bowl of a food processor or a blender. Add the stock, melted
butter and salt and pepper and purée until smooth.

In a medium sauce pan, add puréed vegetable mixture, reserved asparagus tips
and half & half and cook over medium heat until bisque is heated through
(do not allow the mixture to come to the boil). Add parmesan cheese, and stir
to incorporate. Adjust seasoning and reserve for  service. Top each serving with 1 ounce of
crab and fresh herbs and serve immediately.

Gallitos- Costa Rican Breakfast Tacos

Ingredients:

2½ tablespoons canola or vegetable oil

12 ounces (about 2 medium) Yukon Gold potatoes, diced into ¼-inch cubes

sea salt

16 small flour or corn tortillas

16 ounces (1 medium) butternut squash, peeled and diced into ¼-inch cubes

12 ounces Mexican chorizo

4 eggs

1/4 teaspoon Santa Rosa Fajita Seasoning

2 tablespoons milk

1 teaspoon chopped cilantro

* Optional* Serve with Pico de Gallo salsa, and fresh Avocado

 

Steps:

1. Preheat oven to 250F.

2. Wrap tortillas in foil and place in warm oven.

3. Heat 1 tablespoon oil in large sauté pan over medium heat. Add potatoes and season with sea salt while stirring until the potatoes are evenly coated with oil. Cover the pan and cook, stirring occasionally, until potatoes are browned and tender, about 20 minutes.

4. Meanwhile, in a medium sauté pan, cook chorizo over medium heat until evenly browned. Cover, and reserve warm.

5. In a large sauté pan, heat 1 tablespoon oil over medium heat. Add squash, ½ teaspoon sea salt, and Santa Rosa Fajita Seasoning and sauté, uncovered, until browned and tender, about 20 minutes. Add squash to potatoes, garnish with chopped cilantro.

6. Meanwhile, heat remaining ½ tablespoon oil in small sauté pan over medium heat. Crack eggs into a medium bowl. Add ¼ teaspoon salt, pinch black pepper, and milk. Whisk until evenly combined. Pour the egg mixture into the pan and reduce the heat to medium-low. Gently lift and stir the eggs until they are cooked, and no liquid remains. Pour eggs into serving bowl.

7. Serve tortillas, potatoes, squash, chorizo, eggs and pico de gallo separately, allowing each person to build their tacos as they desire.

Potatoes au Gratin

Serves: 8

Ingredients:

2 1/4 pounds russet potatoes, peeled and sliced 1/8 inch thick

2 cups whole milk

2 cups heavy cream

1/2 teaspoon sea salt

1/4 teaspoon white pepper, to taste

1 pinch ground nutmeg, to taste

6 ounces Gruyere cheese, shredded

4 ounces Parmesan cheese, shredded

3 ounces Italian breadcrumbs

3 ounces unsalted butter, melted

Steps:

1. Add the potatoes to the milk and bring to a boil. Simmer until the
   potatoes are just tender.
2. Add the cream to the potatoes and season the potatoes to taste
   with salt, pepper and nutmeg.
3. Layer the potatoes in a buttered baking dish, alternating them
   with the grated cheeses. Finished with cheese on top.
4. Mix the bread crumbs with melted butter, and sprinkle over the top
   of the potatoes.
5. Bake the potatoes in a 325°F oven, loosely covered, until the
   potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until
   the cheese is browned and the crust is formed.

Rosemary Roasted Potatoes

yield: 6 Servings

Ingredients:

1 1/4 pounds red bliss potatoes

1 fluid ounce olive oil

1 teaspoon garlic, minced

1 tablespoon rosemary leaves, minced

1 teaspoon sea salt, to taste

1/2 teaspoon white pepper, to taste

 

Steps:

1. Using a potato brush, scrub the potatoes and dry them
thoroughly. Cut the potatoes into quarters.

2. Simmer the potatoes and hot water until just soft. Drain and
reserve.

3. Combine oil, garlic, rosemary, salt and pepper in a bowl. Toss
the potatoes in this mixture until they are evenly coated.

4. Bake the potatoes in a 375° oven until they are tender, and can
easily be pierced with a fork. Serve while hot.

Twice Baked Potatoes

10 each Russet potatoes

2 ounces unsalted butter

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 each egg yolk

1/2 cup heavy cream

2 ounces Parmesan cheese

1 teaspoon fresh parsley, minced

 

Steps:

1. Pierce the potatoes with the kitchen for corn knife. Bake in a
425°F oven for about one hour, or until very tender and cooked through.

 

2. Remove the tops of the potatoes by slicing them lengthwise.
Scoop out the potatoes centers, and reserve.

 

3. While the potatoes centers are still hot mix with the butter,
salt, and pepper. Fold in the egg yolk, hot cream, and minced parsley.

 

4. Pipe the potato mixture back into the skins using a pastry bag
with a large star shaped tip.

 

5. Sprinkle the potatoes with Parmesan cheese. Return them to the
oven and bake at 375°F until heated thoroughly and lightly brown on the tops.

Macaroni and Cheese Gratin

It’s ok to be proud of serving Macaroni & Cheese with dinner
again!!! Try this version with those Ribeye Steaks, or Grilled Chicken fresh
from the grill.

Ingredients:

3 quarts whole milk

4 garlic cloves, lightly crushed

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

3/4 cup heavy cream

3/4 pound dried macaroni pasta

1/2 cup grated Gruyere cheese

1/2 cup extra sharp cheddar cheese

2 tablespoons chives, minced

1 pound ice cubes (two trays)

fine sea salt, as needed

freshly ground white pepper, to taste

grated nutmeg, to taste

Steps:

1. In a large saucepan, heat the milk and garlic over high heat until
   small bubbles appear around the edges. Remove from heat, cover, and let steep
   for 10 minutes. Remove and discard the garlic.
2. Measure out 1 cup milk and reserve; set aside the remaining milk
   until you’re ready to cook the pot.
3. In a small saucepan, melt the butter over medium heat. Whisk in
   the flour and cook, stirring constantly without browning, for one minute.
   Remove from the heat and gradually whisk in the reserve 1 cup milk, stirring
   constantly, until the sauce is completely smooth.
4. Season sauce with a large pinch of salt and generous amounts of
   white pepper and nutmeg. Return the pan to low heat and cook the sauce,
   whisking constantly, until thick, about five minutes.
5. Remove from the heat, let cool slightly, and stir in the heavy
   cream. Season with salt.
6. Preheat the oven to 450°. Butter a 9 x 13″ baking or gratin
   dish.
7. Add 1/4 cup salt to the remaining milk and bring to a simmer. Add
   the pasta and cook, stirring, over medium-high heat, so the milk is just
   simmering for about 10 minutes, or until the pasta is cooked al dente (slightly
   firm).
8. Remove from the heat and add ice cubes to stop the cooking. When
   all the ice cubes melted, draining apostate colander and transfer to a large
   bowl.
9. Add the sauce to the pasta and toss until it is coated evenly.
   Transfer the pasta mixture to the baking dish. Sprinkle the cheese over the top
   and bake for about 10 minutes, or until bubbling around the edges.

10. Turn on the
boiler and broil, rotating the dish, until the cheese is golden brown, 2 to 3
minutes.

11. Let the pasta
stand for five minutes, and season generously with white pepper, and garnish
with the chives. Serve hot.

Oven Roasted Potatoes

Image via Wikipedia

Ingredients:

1 pound fingerling, or Red B

tablespoons olive oil

2 teaspoons coarse sea salt

freshly milled black pepper to taste

1 tablespoon chopped parsley, flat leaf

Steps:

Cut the potatoes into approximately 1″ inch pieces if using
fingerling or if using red potatoes cut them in half.

In a large stock pot Place the potatoes, and 3 quarts cold water over
medium-high heat. Add 3 tablespoons sea salt, and bring to a boil. Reduce the
heat until the water is at a simmer.

Simmer the potatoes in salted water until they just become tender.
Drain in a colander and allow the potatoes to rest five minutes.

Place in oven rack into the
center of the oven, and preheat to 475°.

Toss the potatoes with the oil, and salt and spread evenly on a
roasting pan.

Bake the potatoes until puffed and golden, about 20 minutes.

Remove the potatoes from the oven and adjust seasoning with salt
and black pepper.

Transfer the potatoes into a large bowl, and gently toss with the
parsley. Serve immediately.

Variations: Add 1/4 cup grated parmesan cheese to the potatoes
while tossing with the parsley.

Grilled Churrasco Beef with Chimichurri Sauce

3 Pounds Flank Steak

Marinade:

¼ Cup Chopped Parsley

½ Clove Garlic Minced

1 Tablespoon Lime Juice

½ Ounce Chili Powder

1/8 Teaspoon Ground Cumin

¾ Ounce Kosher Salt

½ Cup Canola Oil

¼ Teaspoon fresh Thyme, Chopped

¼ Teaspoon Fresh Rosemary, Chopped

½ Teaspoon Fresh Oregano, Chopped

¼ Bunch Cilantro, Stems Removed, Chopped

2 Fresh Jalapenos, Seeded, and Chopped

Chimichurri Sauce:

1 Cup Water

3 Tablespoons Kosher Salt

2 Tablespoons fresh Oregano

2 bunches Italian Parsley

6 Cloves Garlic

1 Cup Extra Virgin Olive oil

1 Tablespoon Crushed Red Pepper

2 Tablespoons Paprika

1/2 teaspoon Ground Cumin

1 teaspoon Freshly Ground Black Pepper

1/2 Cup Distilled White Vinegar

2 Tablespoons Red Wine Vinegar

2 Roasted Red Bell Peppers, diced

Steps:

1. Mix marinade, and allow Flank steak to marinade several hours in the refridgerator, or overnight. 
2. To make Chimichurri add water, kosher salt, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and distilled white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.
3. Preheat grill, and grill flank steak to desired doneness. Allow to rest 10 minutes , and slice thin.
4. Serve with steamed white rice, and black beans.

Yellowtail Snapper Matecumbe

Named after Matecumbe Key, this dish is often requested by locals, and the tourists that visit South Florida as a flavorful use of one of the most plentiful fish species in the area. You will find several variations of this dish served in popular restaurants throughout the Florida Keys. Our version uses fresh lime juice, however you will find some establishments that use fresh lemons to replace the limes.

Ingredients:

1/2 Spanish Onion, Diced

1/2 Cup Capers

1 Clove Garlic, Minced

5 Shallots, Minced

2 Tablespoons  Parsley, Chopped

5 Beefsteak Tomatoes, Diced

1/4 Cup Fresh Basil, Chopped

1/2 Tablespoon Sea Salt

1/2 teaspoon Freshly Milled Black Pepper

3 Limes, juiced

1 Cup Extra Virgin Olive Oil

6 Yellowtail Snapper Filets

Salt and Freshly Milled Black Pepper, To Taste

Directions:

 

Preheat oven to 375°F with rack in the center position.

Rinse fish filets in cold water, and lightly season with salt, and Freshly milled black pepper. Reserve in the refrigerator while you prepare the sauce.

Mix all remaining ingredients in a non-reactive bowl  to thoroughly combine. Refrigerate 1 hour prior to cooking to allow flavors to blend.

Heat Sauté pan over medium heat, and add 1 tablespoon olive oil to sear the snapper filets for 3 minutes on each side, or until lightly golden.

Transfer filets to a non-reactive baking dish, and cover with sauce.