Roasted Brussels Sprouts

Roasted Brussels Sprouts

Ingredients
2 cups Brussels Sprouts, halved
1 tsp Salt
2 tsp Steak Spice Rub
1-2 tsp Olive Oil
Water for Steaming

Directions

  • Preheat the Oven to 400°F.
  • Place the Sprouts in a steamer, and bring to a boil.
  • Cook until the Sprouts start to turn bright green, about 2-3 minutes.
  • Toss the Sprouts in a bowl with the Olive oil, Steak Spice Rub, and Salt.
  • Place on a baking sheet, and roast for 15 minutes.
  • Turn on the Broiler.
  • Move the baking sheet under the Broiler for 2-3 minutes, or until a desired brown is on the top.

Makes 4 servings.

NOTES: Brussels Sprouts are one of my favorite vegetables–looking at the various recipes on this blog can show you that. I loved them from a young age…probably due to the Jolly Green Giant’s buttery version. This, so far, has been Michael’s favorite version of Brussels Sprouts, as they are extremely healthy, but also very flavorful.

Though in general, I use Kosher Salt or Sea Salt, I have to really push the Sea Salt for this, because of its coarse nature–roasts amazingly.

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Burgundy Pork Tenderloin

Burgundy Pork Tenderloin

Ingredients:
Pork Tenderloin, 1lb
12 Pearl Onions, skinned and marked with a deep “x” along the bottom
4 cloves Garlic, sliced
2 Tbsp fresh Rosemary, coarsely chopped
1-2 Bay Leaves
1 Tbsp Capers (optional)
2 cups Table Mushrooms, thick sliced (or of small, whole)
1 cup Burgundy
1 cup Chicken Stock
1 Tbsp All-Purpose Flour
3 Tbsp unsalted Butter, room temperature
1 Tbsp Steak Spice Rub
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 350F.
  • Sprinkle the Pork Loin with the Spice Rub, and place into a Dutch Oven.
  • Combine Mushrooms, Onions, Garlic, Herbs, Wine, and Stock to the Dutch Oven.
  • Mix 1 Tbsp of Butter with the Flour, and form a Beurre manie.
  • Divide the Beurre manie in dollops on the top of the mixture.
  • Do the same with the remaining Butter.
  • Bake, covered for 35-40 minutes.
  • Remove the cover, and bake for an additional 15 minutes.
  • Remove the Roast from the Dutch Oven, and let rest on a plate before slicing against the grain.
  • Cover the sliced Roast with the Mushrooms and Onions, discarding the Bay Leaf.
  • Take the remaining liquid to the stove, and reduce on High Heat, until it can coat a spoon, adjusting Salt and Pepper to taste.
  • Pour over the Roast, or serve on the side.

NOTES: This is one of my favorite ways to do Pork Tenderloin. If you cannot find Burgundy, your favorite Red wine will do, so long as it is not too strong and dry.

Hawaiian Pork Chops

Hawaiian Pork Chops

Ingredients:
4 thick-cut Pork Chops (8-10 oz each)
1 Tbsp Steak Spice Rub
1/2 Tbsp Olive Oil
1/4 cup Coconut Rum
1 can Pineapple Chunks
1 Shallot, diced
3 cloves Garlic, sliced horizontal
2 tsp fresh Ginger, minced
1 Bell Pepper, diced
1 tsp Crushed Red Pepper
1 Tbsp Soy Sauce
1 tsp Granulated Sugar
2 tsp Dijon Mustard

Directions:

  • Rub the Steak Spice Rub on both sides of the chops. Use more Spice Rub if needed.
  • Preheat the Oven to 400°F.
  • Heat a large heavy skillet on high with the Olive Oil.
  • Place the Chops in the skillet and let cook for 2 minutes. Do not move them while they cook.
  • Flip and cook for an additional 2 minutes.
  • Remove to a baking sheet and place in the oven.
  • Deglaze the pan with the Coconut Rum. Be careful, as it will likely flame up.
  • Add the Pineapple and Juice, as well as all the other ingredients to the pan.
  • Cook for 6-8 minutes, stirring constantly, and coating the Fruit with the sauce.
  • Remove the Pork Chops from the Oven (if internal temp is at 160°F) and plate.
  • Pour the Sauce and Fruit over the Pork Chops.

Makes 4 chops.

NOTES: It appears that any recipe with Pineapple is called “Hawaiian”–though no specific “style” of cooking seems to accompany it. I prefer a pan sauce, myself.  Though the pan sauce could be used as a glaze poured on pork chops cooked on the grill.

Bison Chopped Steak with Whiskey Mushrooms and Onions

Ingredients:
1 lb ground Bison
1 Tbsp Steak Spice Rub
2 tsp Salt, divided
1 Tbsp Olive Oil, divided
1/4 cup Tennessee Whiskey
1 Yellow Onion, halved and sliced
3 cups Table Mushrooms
1 Jalapeño, diced
2 cloves Garlic, diced
1 tsp dried Thyme

Directions:

  • In a large bowl, combine the Bison with the Steak Spice Rub and 1/2 the Salt. Mix well and form patties.
  • Heat he Olive Oil in a skillet on medium high heat.
  • Preheat the Oven to 300°F.
  • Place the Bison patties in the skillet and cook each side 2-3 minutes, or until they begin to brown. Make sure not to over crowd the skillet. The Bison meat will yield a greyish-reddish fat that you should discard.
  • Move the Bison to a baking sheet, and place in the oven.
  • Deglaze the skillet with the Tennessee Whiskey. Be careful, as it may flame up.
  • Add the Onions, Jalapeños, Mushrooms, Thyme, Garlic, and the remaining Salt.
  • Heat for about 7-10 minutes, or until the Mushrooms have shrunk and cooked.
  • Remove the chopped-steak and plate. Cover the steaks with the Whiskey-soaked Mushrooms and Onions mixture.

Makes about 6 chopped steaks.

NOTES: I swear I am not paid by any company, but I have to say now if you want this to taste good, use Jack Daniels Whiskey–preferably Gentleman’s Jack. By the time it comes to the table, the alcohol is gone, but the flavor still remains and has been absorbed into the mushrooms. I recommend Bison for this dish, however you can use a lean ground beef or ground turkey as well.

Creamy Red Coleslaw

Dedicated to The Rev. Tommy S., my Southern brother in Christ and friend in Dorothy, in honor of his recent move.

Creamy Red Coleslaw

Ingredients:
1 head Red Cabbage (about 4 cups shredded, shredded finely
1 large Carrot, shredded
1/4 Yellow Onion, grated
1 1/4 cup Mayonnaise
1 Tbsp Dijon Mustard
Juice of 1 Lemon
Juice of 1 Lime
1/4 cup White Wine Vinegar
2 Tbsp Sugar (more or less to taste)
1 tsp fresh Ginger, grated
1/4 cup Raisins
2 Tbsp Sesame Seeds
1 tsp Herbes de Provence
1 tsp fresh Chives
1 tsp Steak Spice Rub
Salt and Black Pepper to Taste

Directions:

  • In a large bowl, combine the Cabbage, Carrots, Ginger, Onion, and Raisins. Toss together.
  • In a gallon-size zipping baggy, combine the Mayonnaise, Dijon Mustard, Chives, Herbes de Provence, Steak Spice Rub, Salt and Pepper, Sugar, Juices, and Vinegar. Seal and mix well.
  • Pour over the top of the Cabbage Mix, and sprinkle with the Sesame Seeds.
  • Fold the mixture together until everything is coated.

NOTES: This is a tangy flavorful Cole Slaw that is very creamy. If you do not have Herbes de Provence, then you can substitute with Parsley, Basil, and a little Oregano and Thyme… just make sure the total amount is similar. This can be saved, sealed, for a week, and will become more flavorful as you go.

Variations:
S›Ƨ – Substitute Splenda® for the Sugar.

Steak Matelote

Steak Matelote with Roasted Vegetables

Ingredients:
2 8-10oz Rib Eye (or favorite cut)
2 sticks Butter
2 Tbsp Steak Spice Rub
4 cloves Garlic
3-4 cups Table Mushrooms, sliced
juice of 1 Lemon
1 cup Heavy Cream
1 cup Cabernet Sauvignon (or other dry red wine)
1 Tbsp Corn Starch
1 tsp Herbes de Provence
1/4 tsp Mint, minced
2 tsp fresh Chives, minced

Directions:

  • Rub the Steak Spice Rub over both sides of the Steaks, using more if needed
  • Preheat oven to 250°F.
  • In a large skillet, melt 1 stick of butter on medium heat.
  • When the butter starts to bubble, add the Steaks. Do not move them once placed.
  • Cook without moving for 4-5 minutes, then flip and cook an additional 4-5 minutes.
  • Remove to cookiesheet and place in the oven for the duration of the dish preparation.
  • Add the Juice of the Lemon to the skillet, and rub off any pieces of meat or spice from the skillet with a whisk.
  • Add the remaining Butter, and let it melt.
  • Next add the Garlic and Mushrooms, browning the mushrooms on both sides.
  • In a cup whisk together the Corn Starch and the Wine.
  • Add the starched Wine to the skillet, followed by the Heavy Cream and Herbes de Provence and Mint.
  • Cook on medium heat until the sauce thickens and is bubbly (about 5 minutes).
  • Quickly stir in the Chives, and remove from the heat.
  • Plate the Steak, and pour the Mushroom Sauce over the Steaks.

NOTES: This sauce is super easy to make, full flavor, but um… not the healthiest. You can try substituting light butter and skim milk, but it just will not taste the same.