Dry-rubbed Baby Back Ribs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 garlic cloves, chopped
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 3 lbs baby back ribs (2 racks)

Recipe

• 1 in a small bowl, combine garlic, brown sugar, chili powder, cayenne, salt, and pepper.
• 2 rub on ribs and let sit for 10 minutes.
• 3 heat grill to medium.
• 4 grill the ribs, covered, turning occasionally, until cooked through, 25 to 30 minutes.

Cinizini's Saucy Venison Steaks

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 lb venison rump steak, pounded out to uniform thickness (mule deer)
• 1/2 cup fruity red wine, like a syrah
• 1 small yellow onion, sliced
• 1 large shallot, minced
• butter, for sauteing
• olive oil, for sauteing
• 3/4 cup diced stewed tomatoes
• cracked salt
• black pepper
• flour (for dredging)

Recipe

• 1 season and then dredge steaks in beaten egg and flour.
• 2 in a 12-inch skillet over medium to medium-high heat, melt butter. introduce steaks to pan and brown steaks on all sides; then remove to a plate.
• 3 add more oil/butter to heated pan with "drippings", then add onion and shallot. stir and sauté until soft.
• 4 stir in red wine, simmer for 5-10 minutes, reducing the liquid slightly.
• 5 re-introduce steaks and dump tomatoes on top. season with salt and pepper.
• 6 cover pan tightly, reduce heat to low and simmer about 25-30 minutes or until juices run clear. remove lid and let sauce cook off and reduce until it is at desired consistency (it can get pretty thick). this is the step where the sauce becomes really tangy and delicious!
• 7 for us, this made 2 servings, but it could be stretched to three. wonderful served with big, fluffy buttermilk biscuits and sautéd greens such as swiss chard or kale.

Dry-rubbed Rib Eye Steak Restaurant Style

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons kosher salt (to taste)
• 2 tablespoons brown sugar
• 1 teaspoon crushed red pepper flakes, pulverized
• 2 teaspoons spanish smoked paprika
• 1 teaspoon garlic powder
• oil, for brushing grill
• 2 (22 -24 ounce) bone-in rib eye steaks, about 2-inches thick
• extra virgin olive oil

Recipe

• 1 combine all the spices in a bowl. stir to evenly distribute all the ingredients. if you want to monitor the amount of salt, combine all the spices except the salt in a bowl. add 1 tablespoon kosher salt and stir. taste the rub and then gradually add more salt to taste.
• 2 rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. this makes the steak taste aged.
• 3 preheat a gas or charcoal grill until hot. brush the grill to remove any left over food, then oil the grill. remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
• 4 place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. when the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
• 5 remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. add the bone to the serving plate if you have folks who will appreciate it. if desired, drizzle the meat with extra-virgin olive oil. serve immediately.

Dry Spice Meat Rub

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 7 tablespoons salt
• 5 tablespoons chili powder
• 3 tablespoons cumin
• 2 tablespoons garlic powder
• 2 tablespoons black pepper

Recipe

• 1 mix ingredients and use as desired.

Curried Crab In Endive Spears

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons celery, minced
• 2 tablespoons onions, minced
• 1 teaspoon curry powder
• 1 cup crabmeat
• 4 heads belgian endive, spears separated
• 2 tablespoons fresh cilantro, minced

Recipe

• 1 combine first 4 ingredients in small bowl.
• 2 mix in crab meat. season
• 3 to taste with pepper.
• 4 (can be prepared 8 hours ahead.
• 5 cover and refrigerate.) place 1 heaping tsp crab mixture on base of each endive spear.
• 6 sprinkle with cilantro.
• 7 arrange on platter in spoke pattern and serve.

Go Chicken Go

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 3 -4 lbs broiler-fryer chickens
• 2 (14 ounce) cans chicken broth
• 1 cup water
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/4 cup honey
• 1 teaspoon worcestershire sauce
• 2 teaspoons lemon juice
• 3 tablespoons minced garlic
• salt and pepper, to taste after removing the bird

Recipe

• 1 remove skin from from the chicken. skin will probably not come loose from wings so don't worry about it. empty the cavity of contents. wash thoroughly and place in the cooker breast side up.
• 2 in a bowl combine all ingredients; mix well and pour over chicken.
• 3 cover and cook on low setting for 8 hours.

Galinha à Africana (portuguese Chicken)

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 char-grilled red capsicums (bought from the deli section)
• 1 -2 dried piri-piri, chili, crumbled
• 1 large long red fresh chili pepper, deseeded & chopped
• 4 garlic cloves, chopped
• 1/2 teaspoon coriander powder
• 1/2 teaspoon smoky paprika
• 1 tablespoon red wine vinegar
• 2 boneless chicken thighs
• olive oil
• lemon wedge, to serve
• fresh coriander leaves, to serve

Recipe

• 1 to make the piri piri sauce, put the peppers, dried and fresh chillies, red wine vinegar, garlic, paprika and coriander into a food processor. add enough olive oil to make a loose paste.
• 2 spread the piri piri over the chicken and marinate overnight.
• 3 set the bbq or griddle pan to hot and cook chicken both sides until crispy and brown.
• 4 while cooking, heat the remaining marinade in a small saucepan to use as additional sauce.
• 5 sprinkle with chopped fresh coriander and serve with lemon wedges, extra sauce and crusty bread.