Ranch Style Beans

Ranch Style Beans

Many of our blog posts mention Southern Style Barbecue, and the fact that our very first blend was Tybee Island Southern
Barbecue Rub we like to feature it’s uses, however we thought today  would be a good idea to mention our friends out West also have a love of Barbecue.  While the deep South is focused on Pork, our friends out West would go nuts if we didn’t mention Brisket, Mesquite, and just
as important to Great Texas Style Barbecue….Ranch Style Beans! These beauties are difficult to find in most other parts of the country so we thought we would share a recipe to provide them all with a little taste of home. They also work great with a couple of thick cut Ribeye steaks  so break out  your Santa Cruz Island Steak Seasoning, and have a great Weekend!

 
 
Ingredients:

1 pound dried pinto beans

6 Ancho chiles, stems and seeds removed

6 cloves of garlic, minced

1 onion, diced

1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)

1 teaspoon brown sugar

1 teaspoon apple cider vinegar

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon oregano

1 cup of water

6 cups of beef broth

3 each jalapenos, chopped * optional*

Salt and black pepper to taste

Steps:

Soak the beans covered in water—either overnight or the quick soak method in
which you place the beans in a pot, cover with water, bring to a boil, cover
and remove from heat and let sit for one hour.

Drain the soaked beans.

In a large pot, or skillet over medium high heat, cook the ancho chilies on
each side for a couple of minutes (or until they start to pop), turn off the
heat and fill the skillet with warm water. Let them sit until soft and
rehydrated, which should happen after half an hour or so.

In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and
cook the onions until golden. Add the garlic and cook for another minute.

 

Place the cooked onions and garlic in a blender and add the
tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and
hydrated ancho chiles. Puree until smooth.

Add the pinto beans and beef broth to the pot and stir in the chile puree. On
high, bring the pot to a boil and then cover; turn the heat down to low and simmer
for two and a half hours, stirring occasionally.

After the beans have cooked for 2-2.5 hours
check for tenderness (The cooking time can be as short as two and a half hours
and as long as four hours). When you’re satisfied that the beans are done, you
can add chopped Jalapenos to increase heat, or just finish with salt and pepper
to taste.

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.

“Cioppino” a la Iguana Isle

Serves 4-6 persons

Ingredients:

4 Quarts Fish, or Shrimp stock

3 Cloves garlic, minced

3 cups tomatoes, diced

½ cup Extra Virgin Olive Oil

6 Bay Leaves

2 Tablespoons Sea Salt

1 Tablespoon Ground Black Pepper

1/2 teaspoon Delacroix Island Creole Seasoning

1 Large Vidalia Onion

 1/2 Cup Celery, chopped

1/4 Cup Carrots, chopped

2 Pound Fresh Snapper, cubed

1 Pound Fresh lobster meat, chopped

12 ea. Mussels

12 ea. Jumbo Shrimp

Steps:

1. Add stock, garlic, bay leaves, salt, pepper and olive oil. Bring to boil.
2. Add tomato sauce, onion, carrots and celery and cook over medium heat for 20 minutes.
3. Add fish and shellfish and simmer for 5 minutes.
4.  Serve in deep bowls dishing into each bowl a variety of fish and shellfish. Serve with warm baguettes or French bread.

Moroccan style Rack of Lamb with Roasted Garlic, Lemon and Cilantro

Serves: 4-6

Ingredients:

1 ounce Perejil Island Moroccan Lamb Seasoning

1 tablespoon coarse sea salt

2 teaspoons freshly ground black pepper

2 racks of lamb (about 1 1/4 pounds each)

one bulb of garlic, separated into cloves and peeled

1/2 cup extra virgin olive oil

1/2 cup chicken broth

1/4 cup dry white wine

2 tablespoons freshly squeezed lemon juice (from 1 lemon)

3 tablespoons unsalted butter

1/4 cup fresh cilantro leaves, for garnish

Steps:

1. Preheat the oven to 500°F and place a heavy duty metal roasting pan and oven to heat up.
2. In a bowl, combine the Perejil Island Moroccan Lamb Seasoning, salt, and black pepper. Rinse the lamb and shake dry, but don’t dry it completely-you want to seasoning to stick. Put the lamb on a plate and rub it all over with the seasoning mixture. Let sit for about 20 minutes while the oven and pan preheat.
3.  Meanwhile, put the garlic in a pan and cover with 1/2 cup of the olive oil. Bring the mixture to a bare simmer (there should only be the occasional bubble) and  cook gently until the cloves are very soft, 20 to 30 minutes. Set aside.
4. When the roasting pan is very hot, carefully add 3 tablespoons of the garlic infused olive oil (it may splatter) and place the lamb, fat side down, into the pan. Roast the lamb until nicely browned on the bottom, about 8 minutes, then flip the racks and cook for about five minutes on the other side for rare (about 120°F on an instant read thermometer), or cook it more or less to taste. If the fat side is not as brown as you would like at this point, turned a boiler to high and boil until really brown, 2 to 3 minutes longer. Transfer the lamb to a carving board and let rest for 10 minutes.
5. Place the roasting pan on the stovetop over high heat and add the chicken broth and using a wooden spoon, scrape up all the browned bits from the bottom of the pan. As a couple of the roasting garlic clove through a garlic press into the sauce, or smash them in a bowl and add the paste to the sauce. Add the wine, lemon juice and simmer until slightly thickened, about six minutes. Whisk in the butter and adjust seasoning with salt and pepper. 
6. Serve the lamb with the pan sauce, garnished with cilantro leaves. 

Note*  Store remaining garlic with oil in a small container in the refrigerator for up to several weeks. Use for Mashed Potatoes, Soups, or to thicken sauces. The roasted garlic cloves can be removed from the oil, and mixed with unsalted butter, and freshly chopped parsley to make a spread for homemade Garlic Bread.

Steak Picado

Ingredients:

1 pound  top round cut into strips

1 tablespoon olive oil

 1 teaspoon achiote powder or paste

1 teaspoon garlic, minced

1 large yellow onion, sliced

1 large Anaheim pepper, de-seeded and sliced

 1 medium tomato, diced

 1 cup beef stock

Steps:

1. Dredge the beef in seasoned flour
2. Sauté in oil until lightly browned
3. Add achiote, stir
4. Add garlic, onion, peppers and tomato
5. Stir well and sauté until vegetables are soft
6. Add stock, reduce heat to a simmer, cover and cook until tender

Delacroix Island Cajun Barbecued Shrimp

Ingredients:

1 pound (21-25 count) shrimp, heads removed
1 Ounce Delacroix Island Creole Seasoning
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving

Steps:

1. Wash shrimp and pat dry.
2. Cook shrimp in a large skillet over high heat and add Delacroix Island Creole Seasoning, garlic, Worcestershire sauce and hot sauce, stirring constantly.
3. Add olive oil, and white wine to the shrimp. Stir to blend all ingredients thoroughly.Continue cooking over high heat for 8 minutes, stirring frequently.
4. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook the shrimp or they can become tough.

Serve with French bread for dipping in sauce.

Cayo Hueso Conch Chowder

Ingredients:

3 Slices Bacon, Chopped

4 Allspice Berries,  Whole

2 Bay Leaves

1 Sprig Fresh Thyme

1 1/2 cups yellow Onions , Chopped

1/2 Cup Celery, Chopped

1/2 Cup Carrots, Chopped

1/2 Cup Green Bell Peppers, Chopped

1 Habañero Pepper, stemmed, seeded, and minced, or to taste

2 teaspoons Garlic, Minced

4 Cups  Tomatoes, Diced

6 Cups shellfish stock or clam juice

1 1/2 Pounds Potatoes, quartered

2 Pounds conch meat, Ground ( You can substitute Clam meat in place of Conch)

1 Tablespoon fresh lime juice

1 Tablespoon Caribbean Style Wing Sauce

1/4 Cup Chopped Parsley

Steps:

1. In a large pot, cook the bacon over medium heat until browned and the fat is rendered, about 5 minutes.
2. Remove the bacon leaving only the rendered fat in the pot..
3. Place the allspice, bay leaves, and thyme into the center of a 6-inch square piece of cheesecloth( or large tea strainer),. Draw up the sides to form a pouch and tie with kitchen twine to form a bouquet garni.
4. Add  the onions, celery, carrots, and bell peppers to the fat and cook over medium-high heat, stirring, until soft, about 4 minutes. Add the habañero and garlic and cook, stirring, for 30 seconds.
5. Add the tomatoes and cook, stirring, for 2 minutes.
6. Add the stock and potatoes and bring to a boil.
7. Add the bouquet garni, reduce the heat, and simmer, stirring occasionally, for 25 minutes.
8. Add the conch and cook until the meat is tender, about 20 minutes.
9. Remove from the heat and discard the bouquet garni. Add the lime juice, wing sauce and parsley, stir to combine, and adjust the seasoning to taste.
10. Ladle into soup bowls and serve.

Snapper Vera Cruz

We decided to add a favorite seafood dish to the blog today ……30 minutes from start to finish!!! 

Ingredients:

2 Pounds Red Snapper Filets, Cut 6 oz. 

1/4 cup lime juice (2 large limes) 

4 Beefsteak Tomatoes, peeled and seeded, diced 

2 tablespoons Olive Oil 

2 Large Onions, Julienned 

2 Jalapeño Chilies, Seeded and finely minced 

3 Cloves Garlic , Minced 

2 Tablespoons Capers 

1/4 Cup Spanish Olives, Chopped 

1/4 Cup Tomato Juice 

1/8 teaspoon Cinnamon 

1/8 teaspoon Ground Cloves 

1/2 Teaspoon Paprika 

1/4 Teaspoon Cumin 

1/4 Teaspoon Chili Powder 

1/4 Teaspoon Kosher Salt 

1 Tablespoon Cilantro, Chopped

Steps:

1. Marinate snapper fillets in lime juice for one hour, refrigerated, turning once halfway through the marinating process..

2. Heat oil in large sauté pan. Cook onions over medium heat until they become translucent. Add chilies and garlic. Cook, stirring, for 1 minute. Add tomatoes and tomato juice. Add capers, olives, cinnamon and cloves. Simmer 10 minutes.

3. Remove snapper from marinade, but do not dry. Add Snapper to the tomato mixture.

4. Add cumin, paprika, chili powder and stir. Make sure fish is covered with sauce. Cook, partially covered, about 8 minutes, or until fish is done. Remove from heat, add cilantro.

Serve over Rice

Caribbean Sherry Pepper Sauce

• 2 fresh Habañero Chilies
• 4 Thai Bird Chilies
• 4 Medium Garlic Cloves, Peeled
• 2 cups Cream Sherry
• 1 sprig Fresh Rosemary
• 1 sprig fresh thyme
• 1 Teaspoon Black Peppercorns
• 1/8 teaspoon Nutmeg
• 3 Allspice Berries
• 1/4 teaspoon Brown Mustard Seeds
• 2 Bay Leaves
• 1 Each Cinnamon Stick
• 1 Cup Dark Rum

Mix all ingredients in a large jar, shake well, and place in the refrigerator several weeks to steep. Strain, and reserve liquid.

Grilled Moroccan Style Lamb with Vegetable Rice Pilaf

Ingredients:

2 Pounds Lamb Tenderloin

2 Cups Long Grain White Rice

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

1 Onion, chopped

2 Cloves Garlic, finely minced

1/2 teaspoon Sea Salt, or to taste

1 Ounce Perejil Island Moroccan Style  Lamb Seasoning

1/4 Cup Fresh Cilantro, Chopped

1/4 Cup Green Peas

1 Red Bell Pepper, diced

1/4 Cup Carrot, finely minced

4 1/2 Cups Chicken Stock

1/4 teaspoon Saffron threads, crushed

Mint Yogurt Sauce Ingredients:

3/4 Cup Plain Yogurt

2 Tablespoons Red Onion, Minced

1 Tablespoon Fresh Dill, Chopped

1 Tablespoon Fresh Mint, Chopped

1 Tablespoon Fresh Lime Juice

1 Tablespoon Extra Virgin Olive Oil

1/2 Teaspoon Fresh Ground Black Pepper

1/4 Teaspoon Sea Salt

Garnish:

1 Cup Mint Yogurt Sauce

1 Cup Lettuce leaf

1/2 Cup Tomato, Diced

4 Each Warm Naan Bread or Pita

1/2 Cup Cucumber, Diced 

Steps:

1. Add all the Perejil Island Moroccan Style  Lamb Seasoning to a dry heavy sauce or sauté pan over medium heat.
2. Stir for approximately 1 minute or until fragrant; remove from heat source.
3. In a large mixing bowl, add the Lamb, 1 Tablespoon Perejil Island Moroccan Style  Lamb Seasoning , and 1 teaspoon cold water, and gently mix together with your hands until Lamb is coated.
4. Cover and chill in the refrigerator until you are ready to grill.
5. Add the Olive Oil, Carrot, Onion, Green Peas and Bell Pepper  to a large sauté pan, and cook over medium heat until the vegetables become soft.
6. Add Butter , Rice and 1 teaspoon Perejil Island Moroccan Style  Lamb Seasoning  to cooked vegetables and stir over medium heat until rice just begins to color.
7. Add the Stock, Garlic  and Saffron to the rice, stirring only once. Bring the stock to a simmer, and adjust the seasoning if desired.
8. Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 20-25 minutes, or until the liquid is absorbed and the rice is tender. Reserve until service.
9. Lighty brush the Lamb with olive oil.
10. Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
11. Allow Lamb to rest while you prepare the garnish.
12. Mix together the sauce ingredients in a bowl.
13. 13.  Slice Lamb thin and place platter
14. 14.  Fluff the rice with a fork, place in a bowl and serve.