Spring Into Grill Season: Mouthwatering Steaks

From Denny: Now that Spring weather has arrived you might want to get that grill cleaned up and ready for a mouth-watering steak. Chef Big Lou Elrose, the executive pit master at New York City's Wildwood BBQ, shares his successful recipe for spice rubbed pork steaks with apple bourbon barbecue sauce and grilled green beans.

Chef Elrose gave a few tips about his spice rub. He suggested you make it up at least a couple of hours before you wish to use it so the spices have time to blend together. He makes his rub months ahead of time and stores it in a shaker, ready to go. Since it has so much brown sugar in it you might want to refrigerate it, depending upon where you live.

Preparing the grill, Chef Elrose scrubs it down with a scrunched up piece of aluminum foil when his scrub brush is worn down or it's been misplaced. Then, to oil the grill, he places oil on a towel, and, with long tongs he oils the grill carefully. You can get flare-ups so be sure to use long tongs and stand away from the grill as you work. He also suggests leaving the rub to rest on the meat for at least 15 to 20 minutes before placing on the grill to cook.

Enjoy his simple but tasty recipes! Let the summer grilling begin... :)


Recipes Featured:

Big Lou's Grilled Pork Strip Steak
Big Lou's All Purpose Rub
Bourbon Apple BBQ sauce
Grilled Garlic Green Beans




Watch CBS News Videos Online






Big Lou's Grilled Pork Strip Steak

INGREDIENTS:

Two 1/2 pound Pork Top Strip Steak (serves 4)

INGREDIENTS for Big Lou's All Purpose Rub:

2 cups dark brown sugar
1/2 cup kosher salt
1/2 cup Turbinado sugar (sugar in the raw)
1/2 cup paprika
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon Ancho chili power
1 teaspoon Cumin
1 teaspoon ground celery seed
1/2 teaspoon cayenne pepper


DIRECTIONS:

Combine all ingredients for the all purpose rub. Set aside.

Light grill to med-med high. Rub pork steaks with the all purpose rub then grill to an internal temperature of 160°F, about 8-10min. Just before removing from grill, brush with the Bourbon Apple BBQ sauce (recipe below). Allow to rest a few minutes, then slice and serve. Serve with additional BBQ sauce on the side.





Bourbon Apple BBQ sauce

INGREDIENTS:

2 tablespoons butter
1/2 cup chopped onions
1 cup course grated apple
1/4 teaspoon cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup bourbon
2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup DR. Pepper soda
1/2 cup dark brown sugar
6 tablespoon maple syrup
1 tablespoon molasses
1 tablespoon Worcestershire sauce


DIRECTIONS:

Melt butter and cook onions for 6-7 minutes over medium heat then add the grated apple, cumin, cinnamon, cayenne pepper and bourbon. In a separate pot heat the ketchup, apple cider vinegar, Dr. Pepper, brown sugar, syrup, molasses, Worcestershire sauce, and simmer for about 3-4 minutes. Combine with the apple bourbon mixture and enjoy!





Grilled Garlic Green Beans

INGREDIENTS:

1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons garlic; chopped
2 cups green beans; blanched
Salt & pepper to taste


DIRECTIONS:

Over a medium high grill or stove top, heat the oil and butter in a large sauté pan. Add the garlic and toast just until it begins to brown. Add the green beans and toss to goat with the butter and garlic. Cook until the beans have warmed through about 4-5 minutes. Season with salt and pepper to taste and serve immediately.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Spring Into Grill Season: Mouthwatering Steaks

From Denny: Now that Spring weather has arrived you might want to get that grill cleaned up and ready for a mouth-watering steak. Chef Big Lou Elrose, the executive pit master at New York City's Wildwood BBQ, shares his successful recipe for spice rubbed pork steaks with apple bourbon barbecue sauce and grilled green beans.

Chef Elrose gave a few tips about his spice rub. He suggested you make it up at least a couple of hours before you wish to use it so the spices have time to blend together. He makes his rub months ahead of time and stores it in a shaker, ready to go. Since it has so much brown sugar in it you might want to refrigerate it, depending upon where you live.

Preparing the grill, Chef Elrose scrubs it down with a scrunched up piece of aluminum foil when his scrub brush is worn down or it's been misplaced. Then, to oil the grill, he places oil on a towel, and, with long tongs he oils the grill carefully. You can get flare-ups so be sure to use long tongs and stand away from the grill as you work. He also suggests leaving the rub to rest on the meat for at least 15 to 20 minutes before placing on the grill to cook.

Enjoy his simple but tasty recipes! Let the summer grilling begin... :)


Recipes Featured:

Big Lou's Grilled Pork Strip Steak
Big Lou's All Purpose Rub
Bourbon Apple BBQ sauce
Grilled Garlic Green Beans




Watch CBS News Videos Online






Big Lou's Grilled Pork Strip Steak

INGREDIENTS:

Two 1/2 pound Pork Top Strip Steak (serves 4)

INGREDIENTS for Big Lou's All Purpose Rub:

2 cups dark brown sugar
1/2 cup kosher salt
1/2 cup Turbinado sugar (sugar in the raw)
1/2 cup paprika
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon Ancho chili power
1 teaspoon Cumin
1 teaspoon ground celery seed
1/2 teaspoon cayenne pepper


DIRECTIONS:

Combine all ingredients for the all purpose rub. Set aside.

Light grill to med-med high. Rub pork steaks with the all purpose rub then grill to an internal temperature of 160°F, about 8-10min. Just before removing from grill, brush with the Bourbon Apple BBQ sauce (recipe below). Allow to rest a few minutes, then slice and serve. Serve with additional BBQ sauce on the side.





Bourbon Apple BBQ sauce

INGREDIENTS:

2 tablespoons butter
1/2 cup chopped onions
1 cup course grated apple
1/4 teaspoon cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup bourbon
2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup DR. Pepper soda
1/2 cup dark brown sugar
6 tablespoon maple syrup
1 tablespoon molasses
1 tablespoon Worcestershire sauce


DIRECTIONS:

Melt butter and cook onions for 6-7 minutes over medium heat then add the grated apple, cumin, cinnamon, cayenne pepper and bourbon. In a separate pot heat the ketchup, apple cider vinegar, Dr. Pepper, brown sugar, syrup, molasses, Worcestershire sauce, and simmer for about 3-4 minutes. Combine with the apple bourbon mixture and enjoy!





Grilled Garlic Green Beans

INGREDIENTS:

1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons garlic; chopped
2 cups green beans; blanched
Salt & pepper to taste


DIRECTIONS:

Over a medium high grill or stove top, heat the oil and butter in a large sauté pan. Add the garlic and toast just until it begins to brown. Add the green beans and toss to goat with the butter and garlic. Cook until the beans have warmed through about 4-5 minutes. Season with salt and pepper to taste and serve immediately.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Easy Party Foods: Short Ribs and Chicken Pot Pie

From Denny: Warm comfort food at a party only appetizer size, now we're talking! Now this one teaches the simplicity and ease of braising short ribs and then shows you how to portion it out for party food. How to serve chicken pot pie as a party food too.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Braised Short Ribs

From: Chef Michael Lomonaco, Porter House New York

Serves: 6 – 8

INGREDIENTS

• 6-8 pounds beef short ribs, on the bone, cut into 4 portions for a main course, or 6-8 pieces when served as part of a tasting menu
• 2 tablespoon olive oil
• 1 large onion, peeled and chopped
• 3 carrots, peeled and chopped
• 1 celery stalk, chopped
• 2 cloves garlic, peeled and crushed
• 1/4 cup tomato paste
• 2 cup red wine
• 3 cups low-sodium, store-bought beef broth
• Fine sea salt and freshly ground black pepper
• Bouquet garni seasoning packet: several generous sprigs of fresh or dry rosemary, thyme, oregano, several black peppercorns, 2 -3 bay leaves, 2 or 3 cloves; all enclosed and tied together in culinary grade cheesecloth

DIRECTIONS

1. Preheat the oven to 350°F.

2. Pour the oil into a wide, deep casserole, set on the stove top over medium heat. Season the short ribs with salt and pepper, add them to the pan, and brown evenly, approximately 5 minutes per side. Transfer the short ribs to a large platter to hold.

3. Add the onion, carrot, and celery to the casserole, brown for 5 minutes to lightly caramelize them. Add garlic, tomato paste, wine, and broth to the pan. Bring the mixture to a rapid boil, add the seasoning packet of bouquet garni and return the short ribs to the casserole, arranged evenly in one layer. The liquid should not cover the short ribs, but rather should rise 2/3rd up the hunks of meat, partially submerging them. If it seems like you have too much braising liquid or the short ribs are too tightly packed together, try dividing the short ribs and liquid among 2 casseroles for more even cooking.

4. Cover the casserole and place in the pre-heated oven, and braise the ribs approximately 2 ½ hours. Keep the meat partially submerged throughout the braising process, Should the braising liquid evaporate too quickly additional beef broth may be added.

5. After 2 ½ hours of cooking pierce the short ribs with a fork; if cooked enough, the fork will meet no resistance. If the meat still feels dense and the fork meets resistance return the casserole to the oven for an additional 30 minutes, checking again for tenderness afterwards.

6. Remove the casserole from the oven and let rest for 5 to 10 minutes before transferring the ribs to plate or platter. Degrease the braising liquid, strain it, discard the solids and return the short ribs to the liquid. The short ribs and their sauce can be served immediately; or cool thoroughly, cover and refrigerated for up 3 days. Re-heat thoroughly before serving.

7. Serve the short ribs family-style, passing the reduced braising liquid alongside in a sauce boat.



Chicken Pot Pie with Mushrooms, Tarragon, and a Flaky Pastry Top

From: Chef Michael Lomonaco, Porter House New York

Serves: 6-8

INGREDIENTS

To cook the chicken and make the broth:

• 1 large roaster chicken, 5 – 6 pounds
• Bouquet garni seasoning packet: several generous sprigs of fresh or dry rosemary, thyme, oregano, several black peppercorns, 2 bay leaves, 2 or 3 cloves; all enclosed and tied together in culinary grade cheesecloth
• 1 large onion, peeled, diced
• 2 large carrots, peeled, diced
• 1 stalks celery, diced
• 1 package frozen puff pastry, thawed, kept cold

For the sauce:

• 1 tablespoon olive oil
• 3 large shallots, finely minced
• 2 cups assorted mushrooms, shitake, oyster, cremini, sliced and broken up by hand
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups freshly made chicken broth
• 2 cups heavy cream
• 1 bunch fresh tarragon, leaves chopped
• Fine sea salt and freshly ground black pepper

DIRECTIONS

Cook the chicken and make the broth: may be prepared 1 day in advance

1. Wash the chicken under cold, running water and pat dry with paper towels. Put the chicken into a large pot, cover with cold water and bring to a boil over medium-high heat. Reduce to a simmer and cook for 15 minutes, carefully skimming off any impurities that accumulate on the surface.

2. Season with salt and pepper, add the bouquet garni seasoning packet, onion, carrots and celery. When the water returns to the boil, reduce to a persistent simmer and cook, uncovered, for 45 minutes.

3. When the chicken is thourougly cooked remove from the broth and cool. As the chicken cools, strain the broth from the chicken, and reserving the broth, discard the vegetable solids. When the chicken is thoroughly cold, strip off and discard the skin. Strip the meat from the bones, and shred using scrupulously clean hands and an immaculate work station. (If you wish you may now refrigerate the chicken and cooled broth for up to 48 hours.)

TO SERVE:

Pre-heat the oven to 375°F. Bake the Pastry tops

4. Use a pastry cutter dividing the cold puff pastry into 3-inch circles. Cover a cookie sheet with baker’s paper, place the rounds on the paper, and bake in the preheated oven for 5 minutes or until they are nicely browned. Remove the pastry and keep warm.

Make the pot pie filling and finish:

5. Heat the olive oil in a large pot or casserole over medium heat, add the shallots and sauté them. After 3 minutes, add the mushrooms, raise the heat, and cook for 5 minutes. Season with salt and pepper.

Add the butter to the mushrooms, allow to heat and bubble before adding the flour to make a quick roux to thicken the sauce. Add warm chicken broth, stirring in with a whisk; add the cream and bring the liquid to a boil, cook for 10 minutes. To the pot with the mushrooms, chicken broth and cream, add the chicken meat.

Bring to a boil, lower the heat and simmer for 20 minutes. Add the tarragon leaves, and transfer to small oven proof dishes or crocks (soufflé dishes will do), top each with a pastry lid and serve at once.

*** For more recipes visit Romancing The Chocolate. Thanksgiving Leftovers Ideas: 3 Entrees, 1 Dessert, Recipes, go here.

*** Thanks for visiting! For more recipes, check out Romancing The Chocolate!

Video: The Crown of Liberty

Then First Lady Nancy Reagan reopens Statue of Liberty on 100th birthday Image via Wikipedia

From Denny: This is a really good video on the updates to and the history of visiting the Statue of Liberty AND you get an inside view from the top looking out over the harbor - best video I've seen on the recent renovation project. It's nice to see we have an administration who promotes freedom instead of fear by reopening the Statue of Liberty and other federal buildings like the White House to the viewing from the public!


Watch CBS Videos Online

CBS Statue of Liberty freedom America United States travel renovation video Obama tourism New York Manhattan Society and culture