beef ribs in the smoker

Fired up the smoker and did some beef ribs

Lobster with butter and cream sauce, strip steak and salad

I used this sauce as a start, leaving out the vermouth and brandy and shrimp stock, using instead about 1/8 C. bourbon and extra cream.  Cooked the Lobster in a skillet with some oil until the shell turned red, then transferred it to the oven @ 450º for about 15 minutes. I served the sauce under the lobster and the Buerre Mont over the top.

The salad was made with lettuce, garden tomatoes, radishes, carrots, green onions and some chicken salad I made yesterday.

Saved some of the Buerre Mont for the smashed potatoes which we also had with some sour cream.

When I was at Crown Center today, I got some Galaxy BBQ sauce which won best sauce in the 2012 American Royal BBQ sauce contest for the steak.

 Lobster à l'américaine 

Yield: 4 servings

2 (2-pound) whole Maine lobsters

Sauce:

1 tablespoon canola oil

1/2 cup sliced shallots

2 tablespoons sliced garlic

1 1/2 tablespoons black peppercorns

2 tablespoons tomato paste

1/2 cup brandy

1/2 cup vermouth

2 cups Shrimp Stock

1/4 cup whipping cream

1 basil sprig

2 tarragon sprigs

1/2 teaspoon fine sea salt, divided

1/8 teaspoon freshly ground white pepper

Beurre mont

2 tablespoons water

1/2 cup unsalted butter, cut into large pieces

Preparation

1. To prepare the lobsters, plunge a heavy chef's knife through each head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes. Twist off claws where they join the bodies; set claws aside. Twist off tails from the bodies. Reserve bodies. Place tails on a cutting board; press to flatten. Cut in half lengthwise. Remove the vein that runs down the center of each tail. Cover and refrigerate tails.

2. Bring a large saucepan of water to a boil. Add claws to boiling water; cook 5 minutes. Remove claws from pan, and cool. Separate knuckles from claws. Remove meat from knuckles and claws.

3. To prepare sauce, heat canola oil in a large, shallow saucepan over medium-high heat. Add lobster bodies to pan; cook for 5 minutes, stirring occasionally. Add shallots and garlic; sauté 1 minute. Add peppercorns and tomato paste; reduce heat to medium, and cook 1 minute, stirring constantly. Stir in brandy and vermouth; cook until liquid is reduced by half (about 5 minutes). Add 2 cups Shrimp Stock; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add cream, basil, and tarragon; simmer for 5 minutes. Strain mixture through a fine sieve over a bowl. Discard solids. Stir in 1/4 teaspoon salt and ground white pepper. Keep warm.

4. Preheat oven to 350°.

"BBQ Shrimp"

Tonight was to try some new recipes.  I don't know why it's called BBQ shrimp. It isn't BBQed or even grilled.  I tried a new baked potato topping:  Mascarpone, blue cheese, butter and chives.  I don't think I'll try it again.  We also had Korean spinach and strawberries and pound cake. 

BARBECUED SHRIMP

             Serves 10 as an appetizer

                1 cup (2 sticks) unsalted butter

                1/2 cup olive oil

                2 teaspoons finely minced garlic

                4 whole bay leaves, finely crushed

                2 teaspoons finely crushed dried rosemary leaves

                1/2 teaspoon dried basil

                1/2 teaspoon dried oregano

                1/2 teaspoon coarse salt

                Cayenne pepper, to taste

                1 tablespoon paprika

                1/2 teaspoon freshly ground black pepper

                1 teaspoon freshly squeezed lemon juice

                2 pounds large shrimp, in the shell and preferably with heads 

                Crusty baguette, for serving 

             1. Heat oven to 450°. In a heavy-bottomed ovenproof saucepan, melt

             butter and add oil, stirring to combine. Add garlic, bay leaves,

             rosemary, basil, oregano, salt, cayenne, paprika, pepper, and lemon

             juice. Cook over medium heat, stirring constantly, until the sauce

             begins to boil. Reduce the heat to low, and simmer, stirring frequently,

             for 7 to 8 minutes. Remove from heat, and let stand at room

             temperature for at least 30 minutes. 

             2. Add shrimp, and stir to combine. Return to heat, and cook shrimp

             over medium heat until the shrimp turn pink, 6 to 8 minutes. Transfer

             saucepan to oven, and bake for 8 minutes. Remove from oven, and

             serve immediately with crusty baguette. 

Korean Spinach

10 oz. spinach

1 T. Sesame oil

2 T Soy sauce

1 T scallion, minced

2 tsp Sugar

1 tsp vinegar (optional)

1 1/2 tsp sesame seeds

salt & red pepper (optional)

BLANCH SPINACH IN BOILING WATER UNTIL BRIGHT GREEN ( ABOUT 2 MINUTES).  PLUNGE INTO COLD WATER.  SQUEEZE OUT EXCESS WATER.  MIX REMAINING INGREDIENTS AND  TOSS WITH SPINACH.  SERVE IMMEDIATELY OR REFRIGERATE UP TO SEVERAL DAYS.

Steak on the grill

Fairly easy and quick dinner with salad, baked potato, garden tomato and grilled strip steak and grilled peaches with a little brown sugar and raspberry jam.

Chicken Shawarma with Lime Avocado Mayo, Pita bread and hummus and salad.

 We put the salad in the pita bread with the chicken, onion and peppers and topped with avocado dressing or hummus. 

Chicken Shawarma with Lime Avocado Mayo                                              

Ingredients 

Serves 4

Chicken

1 lbs / 453 gr free-range organic chicken breast, cut into 3-inch strips

2 tablespoons olive oil

2 tablespoons lemon juice

¾ teaspoon fine grain sea salt

3 garlic cloves, minced

1 teaspoon curry powder

½ teaspoon ground cumin

¼ teaspoon ground coriander

Note I added onion, red and yellow peppers and skewered it for the grill.

Lime Avocado Mayo

1 ripe avocado

2 tablespoons mayo (make your own paleo mayo with this recipe)

2 tablespoons plain Greek yogurt

Juice of one lime

¼ teaspoon fine grain sea salt

Ground black pepper to taste

Directions

Heat a grill . 

In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined.

In a shallow sealable container or in a large Ziplock bag, combine chicken strips and marinade.

Cover or seal and marinate at room temperature for at least 20 minutes.

In the meantime make the avocado mayo. In a bowl mash the avocado until smooth. Add mayo, Greek yogurt, lime juice, salt and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.

Remove the chicken from the marinade and grill until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear (if you want you can skewer chicken strips onto bamboo sticks that have been soaked in water for 5 minutes.)

Salad

3  pitted dates, chopped

¼ cup Trail Mix ( mostly raisins and nuts)

1 orange, peeled and cut into sections

2 cups mixed field greens

Dressing

1 orange, peeled

1 tablespoon olive oil

1 tablespoon apple cider vinegar

½ teaspoon salt

½ cup fresh cilantro leaves, packed

BBQ tonight

Dry rub for ribs:  Horizon Sweet & Spicy Barbecue, dry rub ordered online from Horizon Smokers.

Dry rub for brisket an equal combination of Penzeys BBQ 3000 and Penzeys Cajun Seasoning. 

 Both wrapped in plastic and foil and refrigerated overnight.  Both smoked with charcoal and apple wood for two hours at 200 degrees, wrapped in foil and ribs cooked for two more hours and brisket four more hours.  All unwrapped and placed back in smoker and basted with sauce for another 30 minutes.  

Three or four times during smoking, ribs sprayed with apple juice and two times brisket  was basted with a mixture of bacon, bacon fat, bbq sauce, bbq rub powder and beef broth.

Baked beans

GATES BAKED BEANS

large  can Bushes baked beans to taste:

rub seasoning

brown sugar

BBQ sauce, ( Gates & sons)

Molasses

chopped brisket ends

Combine all ingredients, taste, correct flavors so there is a balance between sweet and tangy.  Heat and serve.

TANGY APPLE-CABBAGE SLAW   From Cooks country?   Serves 6 to 8.  

INGREDIENTS 

1 medium head green cabbage , cored and chopped fine

2 teaspoons salt

2 Granny Smith apples , cored and cut into thin matchsticks (see note)

2 scallions , sliced thin

6 tablespoons vegetable oil

1/2 cup cider vinegar

1/2 cup sugar

1 tablespoon Dijon mustard

1/4 teaspoon red pepper flakes

INSTRUCTIONS

1. Toss cabbage and salt in colander set over medium bowl.  Let stand until wilted, about 1 hour.  Rinse cabbage under cold water, drain, dry well with paper towels, transfer to large bowl.  Add apples and scallions and toss to combine.

2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.

We also grilled hot dogs and hamburgers and served with condiments and toppings.  Hamburgers seasoned with apple wood seasoning.

Cassie made a macaroni salad, they also had watermelon and peaches with white wine. 

Dinner Salad

Made with pan fried potato slices, garden tomato, boiled egg, left over steak and mixed greens.

Dressing was 1/2 T. dijon mustard
1 1/2 T. white wine vinegar
6 T. olive oil
salt and pepper to taste