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Administrator | Monday, 06 February 2012 18:47

Grilled Grassfed Ribeye Steaks with Charred Tomatoes and Blue Cheese

by Chef Allan Hughes

Ingredients for 4 people

4 Large beefsteak tomatoes
Olive Oil
Rosemary sprigs
1 medium Red Onion
8 oz of crumbled Blue Cheese

Cut the tomatoes in half horizontally, place in a sheet pan the open flesh side facing down, cut the red onion into wedges and drizzle both the onion and tomatoes with olive oil, sea salt and pepper.  Sprinkle with rosemary leaves and let sit for one hour.
Light the grill with real charcoal  and place the tomatoes flesh side down first on a medium to high heat grill. Sear them for about eight minutes. Place the onions and cook until tender on both sides. Turn the tomatoes and cook an additional ten minutes or until they are very tender and watery. Place the onions, tomatoes in a bowl and toss, adding a drizzle of extra virgin olive oil and adjusting seasoning. Serve next to the grilled rib-eyes and sprinkle with Blue cheese.


Korean Style Barbecue Short Ribs

by Chef Allan Hughes

Ingredients

1 6-8lbs piece of Grass-Fed  Short Rib
1  1/3 cups of Sweet Soy Sauce Base (recipe follows)
1 grated apple (with skin)
2 T garlic minced
1 cup minced scallions
4 T dark sesame oil
Pinch ground Black pepper
Sweet Soy Sauce Base
1/2 cup water
4 garlic cloves minced
6 thin slices of fresh ginger
1 T ground black pepper
1 cup soy sauce
1/2 cup light brown sugar
1/4 cup red wine

Divide the meat in the desired portions and place the ribs in a zip-lock bag. Combine all ingredients for the marinade in a bowl and pour inside the zip lock bag. Close the bag releasing all air from the bag. Refrigerate for 5 hours or overnight. Turn on charcoal grill and remove the meat at least 20 minutes prior to grilling.
Place the marinade in a sauce pan, bring to a boil, reduce the heat and let simmer for 10 minutes. Place the ribs on the grill and with a brush baste the meat with the marinade. Cook to your liking basting the ribs with the reduced marinade on both sides.

Last Updated on Monday, 06 February 2012 21:33
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