These grilled mango and chicken kabobs are made with marinated chicken, mango, onions, red peppers, all threaded onto skewers and cooked to perfection.
Chicken kabobs are a classic grilling option. This version includes a sweet and savory honey chile lime marinade and plenty of fresh mango. Serve your mango and chicken kabobs over ice or eat them straight off the kabob.
1 lb boneless skinless chicken thighs
¼ cup honey
1 tablespoon Chile Lime Seasoning
¼ teaspoon red pepper flakes
Zest and juice of 1 lime
1 tablespoon Rice vinegar
1 tablespoon EVOO
2 mangoes, peeled and cut into chunks
1 red onion
2 sweet red peppers
¼ cup honey
Juice of two limes
½ tablespoon lime zest
2 cloves garlic, minced
1 tablespoon EVOO
Cilantro, chopped for topping
Whisk the honey, chile lime seasoning, chile lime seasoning, red pepper flakes, zest and juice of lime, rice vinegar and EVOO in a large bowl until combined.
Add the chicken to the bowl. Toss to coat in the marinade.
Cover and refrigerate for at least 1 hour, or up to 8 hours.
In a large bowl, whisk honey lime juice, zest, garlic and EVOO until combined. Add the mango, red onion and peppers to the bowel and toss.
Preheat the grill or grill pan to medium high heat.
Thread the chicken and vegetables onto the skewers.
Cook for 5-7 minutes on each side or until chicken is cooked through.
Rachael Ray is one of my all time favorite cooks. I feel like we could be family. I love reading the stories behind each of her recipes because it reminds me of my own family memories in the kitchen. She definitely has been an inspiration. She has said her Sicilian grandfather and her Cajun ancestry both exert strong influences on her cooking. She uses ingredients such as fresh herbs, garlic, and chicken stock to boost flavors, and believes measuring “takes away from the creative, hands-on process of cooking.” She, instead, favors approximations such as “half a palmful” or “2 pan swirl.”
I believe my Sicilian and Spanish ancestry has definitely been a strong influence in my cooking style as well. Before I started my blog, I never measured anything. But now since I have been writing and sharing my recipes, I always have my laptop next to me in the kitchen so I can keep a record of what I am creating.
She has been an inspiration to several of my recipes. Today I would like to share my Salmoriglio recipe inspired by her.
Salmoriglio is a traditional condiment from the Calabria and Sicily regions of Southern Italy. The name is from the word salamoia, which means salty or briny.
Salmoriglio is a quick sauce made with olive oil, lemon juice and fresh herbs – and it’s absolutely fantastic served over this grilled swordfish, as well as other grilled meats, or seafood.
2 pounds fresh swordfish
2 lemons, zest and juice divided
1 tablespoon fresh garlic, minced
½ cup extra virgin olive oil
1 teaspoon dry oregano
1 teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
¼ cup fresh Italian flat leaf parsley, chopped fine
4 tablespoons cold butter
In a small bowl mix lemon zest, garlic, olive oil, oregano, salt and pepper.
Mix and add only half of this liquid to the bag with the swordfish. Seal the bag and let sit for one hour at room temperature.
While the swordfish sits for the hour, add the lemon juice (about ¼ cup of lemon juice) and parsley to the reserved half of the liquid and set aside to serve with the cooked fish.
Heat outdoor grill to high on one side and cool on the other.
Clean and oil the grill grates.
Remove the swordfish from the bag and brush off any garlic or zest and place the two pieces on the hot side of the oiled grill. Brush some of the liquid from the bag over the fish as it cooks.
Cook two minutes and turn each piece one quarter turn to get cross hatch marks. Cook for two more minutes then flip. After two more minutes turn one quarter turn and cook for two minutes. (Total of eight minutes so far.)
Take a sheet of foil and place on the cool side of the grill.
After the eight minutes of searing both sides, move the swordfish to the foil and close the cover. Try to keep a consistent temperature of 350 degrees F. in your grill.
From here you will cook for 1-6 more minutes based on how thick your steaks are. Our 1 ½ inch swordfish steaks cooked for exactly six more minutes for a grand total of 14 minutes.
You are looking for an internal temperature of 145 degrees F.
As soon as they come off, place the four tablespoons of cold butter over the top to melt.
To serve, drizzle the reserved sauce over each portion.
In honor of Black History month, I’d like to introduce you to Jereline and Larry Bethune.
Jereline and Larry Bethune first opened their restaurant in 1942. Back then it was a nightclub, the Siesta Club, that also sold food. It later became Brenda’s, named after one of their daughters. A pivotal location in black history, the restaurant became an unofficial center for the local civil rights movement, holding N.A.A.C.P. meetings, printing fliers and planning protests. In 1955, Rosa Parks refused to give up her seat on a bus in Montgomery. Shortly after, bus boycotts began around the city. The Brenda’s Bar-B-Que Pit staff helped organize some of the boycott, which soon propelled the civil rights movement into the national conversation.
Even after the bus boycotts, Ms. Bethune quietly held lessons to teach other African-Americans to read so they could pass the literacy test. At the time, this functioned as a way to suppress the black vote during the height of the Jim Crow era. Donetta Bethune, the Bethune’s granddaughter, described it as: “Let’s learn how to read. Let’s learn how to vote. Let’s go after our own rights so we never have to be treated in a way that we’re not equal again.” (College Chefs, 2019).
Brenda’s is the oldest barbecue restaurant in Montgomery and family-run to this day.
Below are three of my favorite homemade barbeque sauces inspired by the story of Jereline and Larry Bethune.
Spicy Barbecue Sauce
This Spicy BBQ Sauce will be your new favorite condiment! It’s easy to make and pairs perfectly with pizza, sandwiches, or burgers.
2 tablespoons smoked paprika
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 cloves garlic, minced
¾ cup brown sugar
1 tablespoon honey
1 cup ketchup
2 tablespoons dijon mustard
½ tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes
This BBQ sauce is a tangy, creamy twist on a traditional barbecue sauce recipe. It’s delicious on grilled chicken, pulled pork, fish, burgers, and lots more!
1 cup mayo
1/4 cup white vinegar
1 tablespoon spicy brown mustard
2 teaspoons cream style horseradish
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Honey Barbeque Sauce
This Honey BBQ Sauce Recipe is the perfect sweet and sticky sauce for burgers, wings, chicken, and more.
1 cup ketchup
½ cup brown sugar
¼ cup apple cider vinegar
3 tablespoon honey
2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon smoked Paprika
1 teaspoon onion Powder
½ teaspoon black Pepper
Combine all ingredients in a medium saucepan.
Bring to a boil, reduce heat to low and simmer for 15 minutes.
Let sauce cool and store in an airtight container for up to two weeks.
These smoked meatballs are slowly smoked on the grill, and then finished with a homemade spicy & sweet BBQ sauce glaze. The ultimate game day food or appetizer for your next party.
I start with the meat. In this case I combined ground Italian turkey and pork for added flavor. You can also use chicken or ground beef. Then added flavor and binding with Panko bread crumbs, garlic and egg. For the cheese, I used blue cheese but there are plenty of options (cheddar, mozzarella, fontina, provolone, anything that melts well).
Here’s my little secret to help the meatballs stay moist, I use butter. I know Paula Deen would be proud!
Just form your ball and make a little well in it, and place a small square of butter in the well, then cover it up and reshape the ball.
I made this recipe on my Green Mountain smoker, but you can make it on your grill or in the oven.
Once the meatballs are cooked, add the homemade BBQ sauce. Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.
Make sure to dig in while they’re still warm!.
½ lb Italian ground chicken or turkey sausage
½ lb ground Pork
3 cloves garlic, minced
2 large eggs
3 teaspoon of Frank’s Red Hot Ranch Dip seasoning packet
1 cup Panko breadcrumbs
1 cup Blue Cheese crumbles
½ stick of butter, cut into tiny pieces- about the size of your pinky finger nail.
½ cup Frank’s Red Hot sauce
1 cup light brown sugar
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes – you can add more or less depending on your spice preference
Pinch of salt
Makes about 28 medium sized meatballs
Prepare the meatballs:
In a large bowl, combine all the ingredients for the meatballs.
Use your hands to mix all the ingredients together. Shape the meat mixture into balls, about 3 tablespoons per ball. I like to use my medium size cookie scooper.
Now here’s my little secret to help your meatballs stay moist, once your meatball is formed poke one piece of butter into the center and roll back into the meatball shape.
The Smoker Method:
Preheat the smoker to 225ºF
Place the meatballs on your smoker at 225ºF. After 20 minutes of cooking, brush each meatball with the sauce. Continue cooking until internal temperature reaches 155ºF (one hour).
Turn the smoker up to 350 for 15 minutes to finish them off! You will know they are done when the internal temperature reaches 165ºF.
The Oven Method:
Preheat the oven to 475ºF.
Place shaped meatballs on a baking sheet.
Bake for 11-13 minutes or until the meatballs are completely cooked- internal temperature reaches 165ºF.
Brush each meatball with the sauce.
Place back on the baking sheet and bake for an additional 1-2 minutes.
Place on a serving tray and drizzle with additional sauce.
In a saucepan, combine the ingredients of the sauce over medium high heat, allow it to come to a boil, reduce the heat so it simmers.
Let simmer for 8-10 minutes.
Remove from heat and allow the sauce to cool.
The sauce will thicken as it cools so don’t worry if it looks thin.
Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.
Beer can chicken is the best, easiest way to cook a whole chicken on the grill without any special equipment. The beer from the can steams the chicken, resulting in a perfectly-cooked and moist whole chicken. The chicken literally sits on the can and as the beer heats up, it streams and flavours the inside of the chicken.
I start with marinating the chicken with Sazon seasoning, vinegar, and stuffing lemon, lime and orange wedges inside the chicken overnight.
Sazon is like the magic spice blend in many Latin dishes. It’s commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! Goya is the most popular brand. If you can not find Sazon you can make your own, the recipe is at the bottom of this blog page.
Next comes choosing the beer!
Beer can chicken requires beer in a can. However, that doesn’t mean you have to buy canned beer. All you need is a can. I personally prefer to use an old soup can that I have cleaned and saved. Which opens up your beer possibilities immensely because many of the best beers are only sold in bottles. So it comes down to what type of flavor you want to add to your chicken. Does a sweeter bird sound good? How about something a little spicy, wheaty, or fruity?
The most popular choice is lager, but I also like to use sour beer. I love citrus flavors, and the sour citrus seems to make the flavors come alive. It’s all a matter of personal preference. Get creative!
Once you have marinated your chicken and chose the beer, you’re get the bird on the can and to get grilling!
1 (12-ounce) can lager beer, divided
1 1/2 teaspoons kosher salt
4 tablespoon Sazon Seasoning
1 cup White distilled vinegar
1 lemon, cut into wedges
1 lime, cut into wedges
1 orange, cut into wedges
1 (4 to 4 1/2) pound whole chicken
1/4 cup beer, reserved from above
1/2 cup apple cider vinegar
Juice of ½ a Lemon
2 tablespoons Sazon seasoning
1 Garlic, minced
1 teaspoon Red Pepper Flakes
Pat the chicken dry with paper towels.
Place lemon, lime and orange wedges into the center of the chicken.
Stir the Sazon seasoning, garlic powder and red pepper flakes together in a small bowl.
Pour the seasoning mixture into a large Ziploc bag, slowly pour vinegar, and EVOO into the same bag. Combine.
Drop the chicken into the bag, zip the bag and shake until the chicken is well coated.
Combine all ingredients in a small bowl.
Heat grill by heating 2 out of 3 (or 3 out of 4) of the burners to high heat. Keep the remaining burners off.
Pour out or drink about half of the beer, reserving 1/4 cup for the basting sauce.
Place the beer can inside a metal 9×13-inch aluminum pan. Lower the chicken leg-side down onto the beer until it is securely propped upright. Be careful when picking the pan up, have a firm grip on the chicken with one hand while holding the foil pan with the other. Trust me, I’ve totally lost my chicken by not doing that.
Place the pan over indirect heat (over the turned-off burners) and grill for 30 minutes.
After 30 minutes, baste the chicken with the basting sauce. At this point, it will start to brown and look almost cooked through, even though it is not.
Baste the chicken with the sauce and continue to cook, covered, basting every 10 minutes, until the skin is deeply colored, crisp, and a probe thermometer in the deepest part of the thigh registers 165°F, about 25 to 35 minutes more depending the size of the chicken.
Rotate the pan as needed so that the chicken browns evenly.
Remove the chicken and the pan with its drippings from the grill. (If you use a foil pan, slide the pan onto a baking sheet before moving it around)
Discard the beer can. Cover the chicken with aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Ever since I was a little girl, I have loved going to Disney World. It is definitely my happy place!
I have so many amazing memories, from camping at Fort Wilderness to birthday celebrations at Epcot’s Food & Wine festival.
Epcot is my favorite park to visit especially when they are hosting one of their festivals; Food & Wine Festival, Art Festival or the Flower & Garden Festival.
Epcot’s festivals combine my love for Disney, food and wine. Honestly, what could be better than hopping around the World Showcase and sampling new foods, drinks and rubbing elbows with Disney fans?
Brian and I always enter Epcot, in the back by the United Kingdom. We have a beer at the Rose and Crown while I flip through the festival’s passport, which contains the menus for each World Showcase Booth and a sticker to use to mark off that you have visited. Yes, I am a complete passport geek, every time we stop at a World Showcase booth, I have to check off the foods and drinks we have tried.
So when I saw Disney had a cookbook with recipes from all their festivals including the festivals at Disneyland, I couldn’t resist. I had to have it.
After purchasing the cookbook, Brian and I took a margarita break in Mexico like we normally do. I’m a huge fan of the Three Caballeros ride and the margaritas in Mexico. As we sipped our margaritas, we looked through the cookbook. I was so excited to see so many of our favorite dishes from the festivals and some new ones I couldn’t wait to make at home!
During the Food & Wine festival, we absolutely loved the Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt at the Islands of the Caribbean booth. And guess what the recipe was in the cookbook! And here lays the inspiration for the recipe below!
My parents are retired and love to travel. They recently bought me a Island Jamican Jerk Spice seasoning back from one of their cruise vacations. So this is the Jerk seasoning, I used but you can find a number of different types of Jerk seasonings at your local grocery store.
In a large ziploc bag, toss chicken, 3 tablespoons of the Jerk seasoning and 1 tablespoon canola oil until chicken is completely coated. Refrigerate for one to two hours, the longer you allow the chicken to marinate the more flavor you will have. After the chicken has marinated, preheat the grill to medium-high heat, and remove chicken from the ziploc bag. Place chicken on grill grates and grill for approximately 10-12 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees Fahrenheit. Rest for 10 minutes. Remove chicken to a plate, cover lightly with foil, and allow them to rest for 10 minutes before serving.
You can use a store bought Mango chutney or you can make your own. It is simple and turns out delicious. Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes. This chutney is spicy from ginger, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes and sugar. It pairs great with almost anything from his chicken, to a spread on a cheese board.
To make the sugar vinegar syrup, combine sugar and vinegar in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Add the peeled chopped mangoes, and chopped onion, ginger, and red pepper flakes. Leave the saucepan uncovered and simmer for 45 minutes to 1 hour until syrupy and slightly thickened. Stir occasionally during cooking.
Mango Chutney Yogurt
Whisk 1 cup plain yogurt and 2 ½ tablespoons of the Mango chutney with chopped cilantro. Taste and season with salt and pepper. Place in the refrigerator until dinner time.
Sweet Plantain Salad
Preheat your oven to 400 degrees F and brush a baking sheet with canola oil.
Your plantains have to be ripe. The best thing to do is buy them a few days before you are going to make this dish. Plantains may look like bananas but they do not peel like one. Ripe plantains are a lot easier to peel. To peel a plantain, you will need to cut off the ends of the plantain, run your knife lengthwise through the skin of the plantain without cutting into the flesh, and finally, use your hands to pull the skin off. If some of the skin doesn’t peel off, use a vegetable peeler to remove the “stuck” skin. Place your peeled whole plantains on the prepared baking sheet and roast for 15 minutes, then flip and roast for an additional 15 minutes. After a total of 25-30 minutes, plantains should be lightly golden brown and soft. Remove from the oven and let cool to room temperature. Cut into bite-size chunks.
While the plantains are roasting, prepare the rest of the salad. In a small bowl, combine Apple Cider Vinegar and chopped garlic, whisk together. Slowly add the canola oil, whisking as you add it to the bowl. Chop your red onion, peppers, cilantro and place into a large bowl with the plantain chunks. Pour the dressing over the top and toss until everything is well combined. Refrigerate while you prepare the rest of the meal.
Once everything is done, it’s time to plate it up! In true Epcot fashion, take a scoop of the Sweet Plantain Salad and place it in the middle of a plate. Lay the grilled chicken on top and serve with a dollop of the Mango Chutney Yogurt. I also drizzled some of the Mango chutney over the top of the chicken and sprinkled chopped cilantro on top.
During the Stay at Home Order, I have definitely been missing trips to Epcot but this meal made me feel like I was taking a trip around the World Showcase.
This is a great recipe to make for a summer cookout yet it’s easy enough for a weeknight dinner. Trust me, you will love it!
4 Chicken thighs and 4 Chicken drumsticks or 8 Chicken Breast
3 tablespoons of your favorite Jerk Spice
1 tablespoon canola oil
Sweet Plantain Salad
3 medium or 2 very large ripe plantains (they should have some black spots and be slightly soft)
¼ cup Apple Cider Vinegar
1 garlic clove, chopped
¼ teaspoon salt
¼ cup canola oil, plus more for roasting the plantains
½ cup red onion, diced
½ cup red pepper, diced
1 tablespoon Jalapeno, chopped (optional)
4 tablespoons fresh cilantro, chopped
Mango Chutney, or you can buy the jar stuff
2 cups sugar
1 cup distilled white vinegar
4 cups mangoes (2 to 3), peeled and cut in 3/4-inch pieces
1 medium sweet onion, chopped
½ tablespoon ginger
2 garlic clove, minced
1/4 teaspoon red chili pepper flakes
Mango Chutney Yogurt
1 cup plain yogurt
2 ½ tablespoons Mango chutney
2 ½ tablespoon cilantro, chopped
Salt and pepper to taste
Jerk Chicken Instructions
Toss chicken, jerk seasoning and canola oil in a large ziploc bag, until chicken is coated. Refrigerate for 1 to 2 hours.
Remove chicken from the refrigerator and let sit for 10 minutes at room temperature before grilling.
Preheat the grill to medium- high heat.
Remove chicken from the jerk marinade and place on a medium to high lightly oil grill.
Grill chicken for approximately 10-12 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees Fahrenheit. You may also broil, or roast the chicken in a hot oven (425 degrees F).
Rest for 10 minutes. Remove chicken thighs to a plate or serving tray, cover lightly with foil, and allow them to rest for 10 minutes before serving.
Sweet Plantain Salad
Preheat the oven to 400 degrees Fahrenheit and brush a baking sheet with canola oil.
To peel plantains, cut off the ends from both sides. Then cut a long strip down the length of the plantain without piercing the fruit. Remove the fruit from the peel.
Place peeled whole plantains on the prepared baking sheet and roast until tender and golden brown on both sides, about 25 to 30 minutes, flipping once halfway through.
Combine Apple Cider Vinegar and chopped garlic, whisk together. Slowly add the canola oil, whisking as you add it to the bowl.
Chop your red onion, peppers, cilantro and place into a large bowl with the plantain chunks. Pour the dressing over the top and toss until everything is well combined.
Refrigerate while you prepare the rest of the meal.
Mango Chutney, if not using store bought
Combine sugar and vinegar in a medium saucepan; bring to a boil, stirring until sugar dissolves.
Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
Mango Chutney Yogurt
Stir together yogurt, mango chutney and cilantro.
Taste and season with salt and pepper.
Refrigerate until ready to serve.
Serve Jerk Chicken on top of Sweet Plantain salad with a scoop of Mango Chutney Yogurt and garnish with chopped cilantro.
My friend, Amy travels for work so when she texted me that she just ate one of the best meals of her life and wanted me to learn how to recreate it, I felt like I had to accept the challenge.
This steak recipe will have you licking your plate and asking for more!
The coffee rub is quick and easy to whip up. You may be thinking, “Really? Coffee on steak??” YES! It gives the steak such a rich, bold flavor. After trying this coffee crusted steak rub you will likely want to keep a jar of it in your cabinet at all times.
First, you’ll need to choose the coffee, I personally love to use Kona Vanilla Macadamia Nut. It gives the steak a slightly sweet but savory flavor. But you can choose any coffee!
Whisk in a bowl: the coffee, granulated garlic, ground black pepper, grated parmesan cheese, salt and dry mustard powder.
Here’s a tip I learned, it is best to take the steaks out of the fridge about half an hour before you plan to cook them. Why? In the words of Food Network’s Bobby Flay “freezing-cold steak won’t cook evenly!”
Remove the wrapping from the steak, roll the steak in the coffee rub pressing to create a crust. Place on a plate and let the steak come up to room temperature on the kitchen counter while you make the Shallot butter.
I love making different types of butter so when I saw this recipe called for a Shallot butter, I was super excited. You will need to allow 2 sticks of butter to soften to room temperature. While the 2 sticks are getting to room temperature, take 2 additional tablespoons of butter and melt, I usually use a coffee mug in the microwave for 30 seconds.
Warm a sauté pan over high heat, slowly pour in the melted butter, and heat for about two minutes, this is called the smoke point. Add the sliced shallots and caramelize for two minutes, seasoning with salt. Continue to caramelize as shallots start to brown, add the garlic and sauté for one minute. As the shallots and garlic start to brown deglaze with white wine and lemon juice. Once the mixture starts to boil, take off the heat and let cook for one minute. Place the two softened butter sticks into a bowl, pour the shallot mixture on top and whip together.
I fell in love with this butter and keep a small amount in my fridge at all times. I use it for almost anything from scrambled eggs, sauteing vegetables to pasta dishes.
Preheat the grill.
Place the steak at the hottest part of the grate, and let it sear for two to three minutes, then flip the steak and sear the other side for two to three minutes. If you try to lift the meat before it’s ready, it’ll stick to the grates.
After the steak is seared on both sides, use tongs and move it to the warm side of the grate (not directly over the coals), brush with Shallot butter. Close the lid and continue to cook the steak until it’s at your desired temperature. Here’s another tip, do not stab them with a fork, or press down on them with a spatula, this will release their flavorful juices into the flames below. Just let them cook until your desired temperature. I like to use a digital instant-read meat thermometer to check the temperature of the steak while it’s still on the grill.
130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done.
Keep in mind that the steak will continue to cook a few degrees more when it’s removed from the grill.
Using the tongs, remove the steak from the grill, place on a cutting board, and brush with the Shallot butter, loosely cover it with aluminum foil, and allow it to “rest” for five minutes (the temperature will continue to rise a few degrees).
After 5 minutes, brush Shallot butter onto a plate, place the steak on top and serve.
I served my steak with a twice baked potato and garlic wilted spinach. Yum! It was the perfect steak night meal! I included the garlic wilted spinach recipe below.
2 6 oz filet mignon steaks, trimmed of fat
1 tablespoon coffee, grounded
1 tablespoon granulated garlic
1 tablespoon ground black pepper
1 tablespoon grated Parmesan cheese
½ tablespoon seasoning salt
½ tablespoon dry mustard powder
Caramelized Shallot Butter:
2 sticks butter, room temperature
1 cup shallot, sliced 1/8 inch thick
2 cloves garlic, minced
2 tablespoons butter, melted
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
1/2 teaspoon fresh lemon juice
2 tablespoons white wine
Warm a saute pan over high heat. Add the melted butter, heat to the smoke point, and add the shallots.
Caramelize the shallots for two minutes and season with 1 teaspoon kosher salt. Continue to caramelize the shallots, add the garlic and deglaze with 2 tablespoons of white wine and ½ teaspoon of lemon juice. Bring to a boil and remove from the heat for one minute.
Combine shallot garlic mixture and softened butter in a mixing bowl and whip to combine.
Roll the sirloin in the coffee rub pressing upon rub to create a “crust”.
Grill the steak to the desired temperature being careful not to burn the crust. Brush the sirloin with the butter and allow the sirloin to “rest” for 5 minutes.
Brush Shallot butter onto a plate, place the steak on top and serve.
Inspired by Capital Grille Recipe.
Garlic Wilted Spinach
2 tablespoons extra virginolive oil
4 cloves garlic, minced
1 lb baby spinach
Salt & pepper to taste
Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil for 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper, then serve.