Beef and Tomato Stroganoff

Ingredients – Sauce (makes a double batch)

€        2 Cans – (28 0z. each) Petite Diced Tomatoes

€        6 Garlic Cloves, diced fine

€        1 Medium/Large Yellow Onion – diced fine

€        EVOO

€        Himalayan Pink Salt

€        Garlic Pepper

€        1 ½ Tsp. Paul Prudhomme’s Ancho Chile Powder

Directions – Sauce

1.    In a large sided skillet heat EVOO over medium heat and add onion, garlic, salt and pepper and cook until onions are transparent.

2.    Add diced tomatoes and chili powder and bring to boil; reduce heat and simmer until juices are reduced, 30 minutes or more.  Remove and divide into two containers (two batches).

Ingredients – Stroganoff

€        ¾-1 Lb. Angus Top Sirloin

€        Coarse Salt (for noodle water)

€        EVOO

€        Garlic Pepper

€        Himalayan Pink Salt

€        9-12 Oz. Egg Noodles (wide)

€        6.5 Oz. Can, Mushroom pieces

€        ¾ Cup Chicken Broth

€        4 Oz. Sour Cream

€        Finely Grated Parmesan Cheese (garnish)

Directions

1.    Boil (heavily salted) water in a large Dutch oven or other large pot; Add noodles and cook until done, remove and drain.

2.    In a large deep skillet brown the sirloin in EVOO.  Remove and brown mushrooms then add back the tomato sauce, broth and simmer for 45 minutes (until sirloin is very tender). 

3.    Salt and pepper to taste then remove from heat, add toss in the noodles and sour cream, and serve with parmesan cheese garnish.

Naked Wings II

Preparing for the weekend tailgate...fixed our simple recipe which turned out wonderful as always...we will slop them around in some mild wing sauce afterwards this time around.

Ingredients

€        4 Lb. – Chicken Drumettes (approx.25- 30 pieces)

€        Paul Prudhomme’s Magic Poultry Seasoning

Directions

1.    Rinse chicken in the sink and drain.

2.    Place pieces in a large plastic bag or mixing bowl.

3.    Sprinkle the poultry seasoning generously and mix or shake to cover each piece lightly and set aside (return to refrigerator if you are not going to grill in the next 30-40 minutes)

4.    Fire up your Egg and raise the grid by 2”; place the extended grid on top of the original and close the lid and let the temperature stabilize at about 350 degrees.

5.    Once stabilized open the lid and place all the wing-ettes and drummettes onto the grids and close the lid and let cook until done (approximately 20 minutes).  Turning once might be necessary.  When finished remove and let sit for 5 minutes then toss in your favorite dipping sauces or serve naked.

Tri Tip (Dijon)

This Tri Tip recipe uses a simpler marinade than the Santa Maria that you will find in this recipe blog; fewer ingredients with no loss of flavor.

Seasoning Marinade

€        2 Tbls. EVOO

€        2 Tbls. Balsamic Vinegar

€        4 Tbls. Worcestershire sauce

€        4 Tbls. Soy Sauce

€        2 Tbls. Honey Dijon Mustard

€        2 Tsp. Garlic powder

Basting Sauce

€        ½ cup white wine vinegar

€        ½ cup vegetable oil (or EVOO)

Ingredients

€        2-3 Lb. Tri-tip roast (free range beef from Missouri Legacy Beef)

Preparation and cooking

1.    Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag.  Place in refrigerator for 4-8 hours turning occasionally.

2.    Whisk basting sauce ingredients together in a small bowl and set aside for basting.

3.    Lightly oil your cooking grid and fire up BGE to T-Rex.  Remove from Marinade and pat dry. 

4.    Sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side.

NOTE:  This recipe calls for Searing; it is NOT necessary and you can choose to start the cook indirect and get very similar results without searing (cooking time for indirect will increase slightly)

5.    Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees at the dome.

6.    Now set up BGE for either Indirect Cooking (using the plate setter) or a Raised Grid;

7.    Return the tri-tip back into the BGE and cook to an internal temperature of 125-130 degrees, basting every 5 to 10 minutes.

8.    Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into ¼-3/8” slices against the grain and serve.

Brussels Sprouts (frozen) boiled for three minutes, drizzle lite Italian Salad Dressing and Finely Shredded Parmesan cheese.

Sesame Chicken Kabobs

A colorful presentation and flavorful marinade combine for a satisfying and easy kabob entrée. Serve with Giant Pearl Cous Cous in Chile flavored Extra Virgin Olive Oil.

Ingredients

€        3 -4 large boneless Chicken Breasts (free range)

€        1 Large – Red Bell Pepper (organic)

€        1 Large – Yellow Bell Pepper (organic)

€        1 Small – Green Bell Pepper (organic )

€        1 Large Sweet Onion (organic)

€        20 Cherry Tomatoes

Marinade

€        ½ Cup – Chicken Broth (low fat)

€        1/3-1/2 Cup – Soy Sauce (low sodium)

€        3 Medium Green Onions, diced

€        Splash of low pulp Orange Juice

€        1 Tbls. Minced Garlic

€        2-3 Tsp. Minced Fresh Ginger Root

€        2 Tsp. Sesame Seeds + 1 for Garnish

Directions

1.    Cube Chicken Breasts into 1 ¼- 1 ½” pieces and place in a gallon freezer bag.

2.    Cut peppers and onions into 1-2” pieces and place in a freezer bag and refrigerate.

3.    Combine all marinade ingredients in a bowl, mix well and pour over chicken in a gallon freezer bag.  Refrigerate overnight.   Note:  Reserve approximately a third of a cup of marinade for basting.

4.    Remove chicken and discard marinade.   Thread all ingredients (alternative chicken, tomatoes, peppers and onions) onto kabobs or fire wires.

5.    Heat BGE to T-Rex with grid raised 2” and coat grid with olive oil (prior to placing on the egg).  Place kabobs on grill for five minutes, turning once for an additional five minutes, remove from head and let rest for 10 minutes then serve.