Tag: BBQ

Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

Labor Day weekend is always a bittersweet holiday. It’s
supposed to honor America’s organized labor movement, but really what it
mostly celebrates is the end of summer.

Pretty soon our grills will be covered
by huge snow drifts, and the season’s warm breezes will be a distant memory.
Well, not for me, as I live in California, but you get the point.

This grilled kiwi and chili-rubbed beef short ribs recipe is
specifically designed with that melancholy in mind. The prep is minimal, and the ultra
short cooking time means that instead of being stuck in front of a grill, you
can actually enjoy more of these last precious summer days.

We tied the world record here for fewest ingredients in a
marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we
need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into
mush, and provides a nice, slightly sweet and acidic base for our Ancho chili
rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.

I want to wish all of you a happy and healthy Labor Day
weekend. What better way to celebrate organized labor, than by doing the minimum
amount of it at your cookout? I hope you give these super simple, but very
delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds Korean-style (aka flanken style) beef short ribs

1 kiwi

For the chili rub:

1 tbsp ancho chili powder

1 tbsp sugar

1 tbsp kosher salt

2 tsp freshly ground black pepper

1 tsp garlic powder

1/4 tsp cayenne, or to taste

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Baked Eggs with Mushrooms and Parmesan

by Pam on March 7, 2013

I saw this recipe at Kalyn’s Kitchen^[1] recently and couldn’t stop thinking about it so I finally made it for lunch yesterday. I added garlic to my sautéed mushrooms but other than that kept it the same. The garlicky mushrooms tasted so good with the eggs and the salty Parmesan cheese. This lunch was really delicious and I will be making this dish for again for breakfast this weekend because I know my husband will love it too. Thanks for the great recipe Kalyn!

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.

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Baked Eggs with Mushrooms and Parmesan

Yield: 1

Prep Time: 5 min.

Cook Time: 15-20 min.

Ingredients:

1 tsp olive oil
5 oz button mushrooms, thickly sliced
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
2 eggs
2 tsp Parmesan cheese, shredded
Fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Kalyn’s Kitchen

References

^{^} Kalyn’s Kitchen (www.kalynskitchen.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Wilted Spinach with Dried Cherries and Pine Nuts

by Pam on September 17, 2013

This dish was a big hit with all of us. We loved the sweet and tangy cherries tossed with the wilted spinach and toasted pine nuts. The balsamic vinegar gave such a great flavor boost to this side dish. I have a feeling I will be making this more often!

Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the washed spinach, dried cherries, and pine nuts then toss often for 1 minute. Season with sea salt and freshly cracked pepper, to taste then drizzle with balsamic vinegar. Keep tossing while it cooks until just wilted. Remove from heat and serve immediately. Drizzle more balsamic vinegar, if desired. Enjoy.

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Wilted Spinach with Dried Cherries and Pine Nuts

Yield: 4

Total Time: 5 min.

Ingredients:

2-3 tsp olive oil
1 clove of garlic, minced
5 cups of baby spinach, washed
1 tbsp dried cherries
1 tbsp toasted pinenuts
Balsamic vinegar, to taste

Directions:

Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the washed spinach, dried cherries, and pine nuts then toss often for 1 minute. Season with sea salt and freshly cracked pepper, to taste then drizzle with balsamic vinegar. Keep tossing while it cooks until just wilted. Remove from heat and serve immediately. Drizzle more balsamic vinegar, if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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