Corn on the Cob (Vegan)

Two easy ways of making corn on the cob, both delicious!

Cousin Holly's Version:
1) Leave the corn in the husks and place on a cookie sheet.

2) Bake in the oven at 350 degrees for 30 minutes.

It will be wonderfully crisp tender and so much easier to peel and husk. Never waxy or overdone again!

Grampa's Grilled Corn

1) Peel and husk the corn. 

2) Place it on the grill with whatever else you're grilling until it is done. Yum!

Pan-Seared Steak in the Oven

Cuts of steak, approximately 1 pound each  at 1-1/2 inches thick (sirloin, ribeye)
1 Tbsp. olive oil per steak
2 tsp. APB per steak (in lieu of just salt and pepper, for more zing), or to taste

1) Let the steak(s) come to room temperature. Blot the steak(s) dry with paper towels or a rag.

2) Heat cast iron skillet(s) 6-8 inches under the broiler for 20 minutes.

3) Meanwhile, prepare the oil and spices.

4) Brush the steak(s) generously all over with oil and then sprinkle with spice mixture. Pat it into the meat so that it sticks.

5) Turn on a stove burner to high heat.

6) Very carefully transfer the hot skillet from the stove to the burner and drizzle a tad of olive oil in the pan.

7) Place the steak(s) in the pan using long, sturdy kitchen tongs. It should sizzle immediately.

8) Cook the steak(s) for 30 seconds on one side, flip it over, then cook for an additional 30 seconds on the other side.

9) Transfer the skillet(s) with the steak(s) back to the oven.

10) Cook the steak(s) in the oven under the broiler for 2 minutes per side. (Open the oven and carefully flip the steak, using the long tongs. If you need to bring the pan(s) out to flip the steak(s) cook a little longer than 2 minutes per side.) This will result in medium rare steaks. If you prefer medium, add 2 minutes to the oven time.

11) Remove the steak(s) from the oven and pan(s) and put it on a large cutting board. Cover it with aluminum foil and let rest for about 5 minutes.

12) Slice the steak(s) against the grain and fan slices out on a plate to serve. Serve immediately.

This original recipe appeared on thekitchn.com

NOTE: This recipe works beautifully for marinated tuna steaks as well, but you should only cook them under the broiler for 1 minute per side.

Cilantro-Lime Chicken Marinade

This is another marinade attempt for the Elimination Diet. Since we can't have any vinegars, or soy sauce, or wine, or other typical marinade ingredients, it's a little tricky.

2 whole limes, peeled (with a bit of the pith left on)
Juice from 2 more limes
1/2 cucumber, with the skin on
Handful of cilantro
Handful of chopped onion
Drizzle of olive oil
Fingerful of salt
APB to taste
Water, just enough to allow processing

1) Combine all ingredients together in Vitamix. Blend well until smooth.

2) Add chicken strips and stir to coat thoroughly. Marinate overnight.

3) Grill. Be sure to leave until some of the edges turn a little brown.

Aunt Kim's Spicy Grilled Shrimp

2 large cloves garlic
1 tsp. coarse salt
1/2 tsp. cayenne pepper
1 tsp. paprika
2 Tbsp. olive oil
2 tsp. lemon juice
2 lb. large shrimp, peeled and deveined

1. Preheat grill for medium heat.

2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, then stir in olive oil and lemon juice to form a paste.

3. In a large bowl, toss shrimp with garlic paste until evenly coated.

4. Lightly oil grill grate. Cook shrimp for 2-3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Aunt Kim's Andouille & Beef Burgers

1/2 lb. andouille sausage, cut into tiny cubes
3/4 C. pecans, toasted, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. ground beef (20% fat)
1 1/2 lb. onions, thinly sliced
2 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. brown sugar
8 oz. crumbled blue cheese

For burgers:
Toss first 4 ingredients in large bowl. Add beef. Blend gently. Shape mixture into six 1/2-inch-thick patties. Grill as usual over medium-high heat.
NOTE: These can be made 1 day ahead. Transfer patties to small baking sheet. Cover and chill.

For carmelized onions:
Place skillet on medium-high heat, either grill on stovetop. Cook until onions are golden, stirring often, about 25 minutes. Remove from heat. Season with salt and pepper.

Captain's Quarters Inn Rib Rubs

Last year, we went to the Captain's Quarters Inn in Edenton, NC for a Rib University Class and B&B stay.  It was great fun, and we learned a lot of great grilling tips and tricks. Award-winning pit master and inn co-owner, Don Pariseau, helped us prepare our own rack of ribs, St. Louis style, using in-house rubs.

Below are some of the recipe mixes he recommended.  I just found the handout he gave us--splattered, folded, ripped, and otherwise well-loved--in the coffee bar where all our mugs are stored. I'm sure there would be great grief if it were ever permanently lost, so I'm reproducing it here for posterity's sake.

DPQ Carolina Rib Rub

2 1/4 tsp. paprika
1/4 C. brown sugar
4 tsp. garlic salt
2 tsp. salt
1 tsp. celery salt
4 tsp. chili powder
1 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
1/4 tsp. cumin
1/4 tsp. cinnamon


DPQ Lucky 13

3 Tbsp. paprika
1/4 C. brown sugar
1 1/4 tsp. black pepper
2 1/2 Tbsp. salt
2 tsp. lemon pepper
3 tsp. garlic salt
5 tsp. dry mustard
3 tsp. ground cumin
2 tsp. chili powder
1 tsp. cayenne pepper
1/2 lemon peel
1/2 orange peel
1 tsp. smoked paprika


DPQ BBQ Rub
www.penzeys.com

1/4 C. Penzeys Northwoods Fire
(blend of salt, paprika, black pepper, garlic, chipotle pepper, rosemary, thyme, cayenne)
2 tsp. Penzeys Bangkok Blend
(blend of ancho chili, garlic, ginger, black pepper, lemon grass, paprika, basil, cilantro)
1/4 tsp. arbol chili
1/2 Tbsp. ground orange rind
1/2 tsp. salt


RUB Co. Original
www.therubco.com

(Original is a blend of salt, paprika, onion, spices, garlic powder, red pepper.)
Mix half and half with turbinado sugar.


Weber KC Style BBQ Rub

(Kansas City Style is a blend of turbinado sugar, salt, chili pepper, dehydrated onion, dehyrdrated garlic, spices, paprika, red pepper, and "other stuff".)

Another valuable resource for BBQ equipment is www.thebbqguru.com

Uncle Steve's BBQ Sauce

Ingredients:
2 cups apple cider vinegar
1 1/2 cups tomato sauce (or a 15 oz. can)
1/2 cup brown sugar
1/3 cup sugar
1 1/2 tablespoon Worcestershire sauce
1 tablespoon onion salt (2 teaspoons salt and 1 teaspoon onion powder)
1 tablespoon black pepper
1 1/2 tablespoon minced onion
1 1/2 tablespoon crushed red pepper
1/3 cup hot sauce (Tabasco, Frank's, etc. ...I use Frank's and then just store it in that bottle)

Directions:
Combine ingredients in a saucepan.  Bring to a boil.  Reduce heat, and simmer 20 - 30 minutes, stirring occasionally.

Drown your meat in this deliciousness, and enjoy.

Chicken Marinade for the Grill

This recipe was originally shared with me from my friend Darla as "Marinade to Die For."  I've modified it slightly from the original (as noted).  We find it works best with boneless skinless chicken thighs.

1 can lemon-lime soda (I use Mountain Dew)
1/3 C. steak sauce
1/2 stick butter* (The original recipe called for a whole stick, but I use only half, and it is plenty.)
4 Tbsp. red wine vinegar
garlic salt (I use SPG)
* In place of butter I’ve also used avocado oil with good results.

Marinate chicken for several hours.  (We like it best if marinated for 15-24 hours!) Grill until thoroughly done and slightly crisped around the edges.  (It makes a neat, crispy edge if you grill it this long.  It is only possible without drying the chicken out if you use boneless chicken thighs.)

I usually serve this with Baked Rice and marinated grilled veggies. Yum!

Uncle Steve's BBQ Sauce for Pork

2 C. cider vinegar
1 1/2 C. tomato sauce (15 oz. can)
1/2 C. brown sugar
1/3 C. sugar
1 1/2 Tbsp. Worcestershire sauce
1 Tbsp. onion salt
1 Tbsp. black pepper
1 1/2 Tbsp. minced onion
1 1/2 Tbsp. crushed red pepper
1/3 C. hot sauce (Tabasco, Frank's, etc.)

Combine ingredients in saucepan. Bring to a boil. Reduce heat and simmer 20-30 minutes, stirring occasionally.

Steve saves the old empty Frank's bottle, removes the label, and stores and serves the BBQ sauce in that same bottle!

Opa's Grilled Pizzas

Recipe for dough for crusts:
2 tsp. yeast
4 1/2 C. flour (I use between half and all whole wheat*.)
2 tsp. each salt, sugar
2 Tbsp. olive oil
1 1/4 C. warm water
* If all whole wheat, add gluten (1-2 Tbsp.) and allow several hours for dough to rise.

After dough is nicely risen, punched down, and risen again, divide evenly into number of pizzas needed. (This recipe makes 8 large individual pizza crusts the size of a dinner plate.)

Place on grill over low to medium-low indirect heat to lightly cook crusts... don't overcook, as they will be going back on the grill once topped.

Have each individual make their pizza with the toppings they want... we love to have available:

pepperoni or sausage
grilled veges (onions, peppers, broccoli)
artichokes
fresh spinach
fresh tomatoes
fresh mushrooms
olives (green and black)
pineapple
cheeses (monterey jack, mozzarella, parmesan, cheddar, feta)

Place topped pizza back on the grill until the cheese is nicely melted and the pizza is heated through. Be careful not to leave it long enough to burn it on the bottom.

These are absolutely delicious and very fun! We had these for the first time the night we got Little, four years ago...