- 3/4 lb skirt steak
- 2 garlic cloves, minced
- 1 red chili, minced
- 1 tsp curry powder
- 2 scallions, minced
- 1/2 tbsp cider vinegar
- olive oil
- the juice of half a lime
- kosher salt and cracked pepper
- Rub the steak with olive oil. Season with the salt and pepper.
- Combine the garlic, chili, curry powder, scallions, vinegar, 2 tbsp olive oil, and the lime juice.
- Mix well. Set aside.
- Grill the steak. Pour on the mixture. Let rest 5 minutes.
- Serve.
- 1/2 onion, roughly chopped
- 4 garlic cloves, minced
- 2 limes
- 1/2 tsp dry cumin
- 1/2 tsp salt
- 3/4 lb skirt steak
- 2 poblanos
- pepper jack
- soft flour tortillas (home made if possible)
- Combine the onion, garlic, the juice of 1 lime, cumin, and salt.
- Rub into the steak and chill overnight.
- Heat the grill. Remove steak from the fridge to rest at room temperature for 30 minutes.
- Grill the whole poblanos until blistered. Peel, seed, dice.
- Shred the pepper jack.
- Grill the onions and the steak until cooked to your liking. Let rest 5 minutes. Thinly Slice. Squeeze with lime juice.
- Serve the steak, onions, poblanos, and mozzarellas with warmed tortillas and assemble at the table.
- 2 steaks
- 1 bottle dark beer
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp powdered ginger
- sea salt and cracked pepper
- Combine the honey, soy sauce, and ginger. Rub into the steaks.
- Pour on the beer and chill overnight.
- Drain off the marinade and season with salt and pepper.
- Grill until cooked. Serve.
- 2 steaks
- kosher salt and cracked pepper
- 1/4 cup ketchup
- 1/4 cup water
- 1 tbsp vinegar
- 1 tsp worcestershire sauce
- 1/4 tsp tabasco
- 1/2 tsp celery salt
- In a saucepan combine the water, ketchup, vinegar, worcestershire, tabasco, and celery salt. stir in 1/4 tsp salt. Stir well.
- Bring to a boil and then simmer on very low heat for 10 minutes.
- Meanwhile, season two steaks with kosher salt and cracked pepper. Pan fry in olive oil.
- Serve with the sauce poured on.
- 1 scallion, minced
- 4 cloves garlic, minced
- olive oil
- fish sauce
- brown sugar
- 2 tbsp soy sauce
- 1 tbsp curry powder
- the juice of 1 lemon
- 1/2 tsp tabasco
- 2 steaks
- cracked pepper
- kosher salt
- Combine 3 garlic cloves, 2 tbsp fish sauce, 3 tbsp brown sugar, the soy sauce, and the curry powder. Add about 3 tbsp of olive oil and mix well. Rub into the steaks and chill overnight.
- Combine the lemon juice, 1 tsp fish sauce, 1 tsp brown sugar, 1 scallion, minced, and the tabasco sauce. Set aside.
- Remove the steak from the marinade and scrape off the garlic.
- Season with pepper and kosher salt.
- Pan fry in olive oil.
- Serve with the sauce.
- olive oil
- sea salt
- cracked pepper
- 2 steaks
- 1 tsp paprika
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp dry oregano
- 1/2 tsp ground ginger
- Drizzle 2 steaks with olive oil and then season with salt and pepper generously.
- Sprinkle both sides with the spices and then let sit at room temperature for 30 minutes.
- Pan fry in olive oil.
- Serve.
- 1/4 onion, chopped
- 1/2 tsp liquid smoke
- juice of half a lemon
- 1 tbsp ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp horseradish
- 1/2 tsp paprika
- cracked pepper
- sea salt
- 2 garlic cloves, sliced
- 2 steaks
- olive oil
- Combine the onion, garlid, liquid smoke, lemon juice, ketchup, worcestershire, horseradish, paprika, and pepper. Mix well.
- Rub into 2 steaks and chill overnight.
- Pat the steaks dry and discard the marinade.
- Season the steak with the sea salt and pan fry in olive oil.
- 2 steaks
- sea salt and cracked pepper
- 1 tbsp butter
- brandy
- 1/4 cup sour cream
- 1 tbsp ketchup
- 1/2 tsp worcestershire sauce
- 1/4 tsp tabasco
- Season the steaks with salt and pepper.
- Pan fry the steak in 1 tbsp of butter for 4 minutes on each side.
- During the last minute sprinkle in 2 tbsp of brandy.
- Set the steaks aside to rest, covered with foil to keep warm.
- Add 2 more tbsp of brandy to the skillet on high heat.
- Lower the heat and stir in the sourcream, keptchup, worcestershire, and tabasco until slightly thickened. Pour over the steak to serve.
- 3/4 cup ketchup
- 1/3 cup cider vinegar
- 3 tbsp worcestershire sauce
- 1 tbsp dijon
- the juice of half a lemon
- 1/2 tsp liquid smoke
- 1 tbsp chili powder
- 1 tbsp paprika
- 1/2 tsp chili flakes
- cracked pepper
- 1/2 tsp brown sugar
- 1 cup water
- sea salt
- 2 steaks
- olive oil
- Combine the ketchup, cider vinegar, worcestershire, dijon, lemon, liquid smoke, chili powder, paprika, chili flakes, brown sugar, and water in a saucepan. Sprinkle with cracked pepper.
- Bring to a boil and simmer for 20 minutes.
- Season 2 steaks with cracked pepper and sea salt and pan fry in olive oil.
- Serve with a generous helping of the sauce.
- Store the remaining sauce in the fridge, and it will keep for a few months.
- 8 chicken thighs or drumsticks
- 1/2 cup white vinegar
- 1 habanero, seeded, minced
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp lemon juice
- allspice
- 6 garlic cloves, minced
- 1 tbsp salt
- 2 tsp sugar
- dry thyme
- 1/4 tsp ground cinnamon
- Combine the vinegar, habanero, soy sauce, olive oil, lime, lemon, garlic, salt, and sugar. Mix well.
- Add the chicken and stir to combine. Sprinkle with the allspice, thyme, and the cinnamon.
- Cover and chill overnight.
- Preheat the oven to 375 F.
- Grease a 13 by 9 inch pan.
- In a skillet heat some olive oil on high.
- Sear the chicken in batches to brown all the sides about 3 minutes.
- Place skin side up in the pan and then roast for about 40 minutes, until clear juices run.
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