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BABY BACK RIBS WITH SMASHED POTATOES 1-2 HRS - 2 racks baby back ribs - 1/2 pound red-skinned potatoes - 1 cup ranch dressing - 1/4 cup mayonnaise - 1/4 cup mustard - 1/2 cup shaved parmesan - 1 double espresso - Louisiana-style BBQ sauce - 1/2 red onion, diced 1. Place baby back ribs on perforated trays. Season with salt and pepper, as well as southwest seasoning if you prefer. 5-8 PEOPLE 2. Place potatoes in steaming pan and oil slightly. Place both the ribs and potatoes in the steamer at the same time for one hour. 3. Meanwhile, sauté onion in a high-walled pot until translucent. Deglaze with espresso and add BBQ sauce. Lower heat and reduce to desired consistency. 4. After steaming, let potatoes cool and glaze ribs. Return them to the steam oven to convection steam and bake for another 40 minutes at 375 degrees with at least 40% steam, until the glaze caramelizes. 5. Place cooled potatoes in bowl, smashing them roughly with the back of a wooden spoon. Add ranch, cheese, mayo and mustard. Add salt and pepper to taste and serve.
GRILLED LAMB BURGERS WITH TZATZIKI 30-40 MINS BURGER - 1 1/2 pounds ground lamb - 2 cloves garlic, finely minced - 1/2 pound feta cheese, crumbled - 1/2 teaspoon ground allspice - 1/3 cup fresh parsley leaves, coarsely chopped - 4-6 rolls or buns - Kosher salt and freshly cracked black pepper, to taste TZATZIKI - 1 cup Greek whole milk yogurt - 1 English cucumber, seeded, finely grated and drained - 2 cloves garlic, finely minced - 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice - 2 tablespoons chopped fresh dill - Kosher salt and freshly cracked black pepper, to taste - Chopped fresh mint, to taste (optional) 4-6 PEOPLE Burger Patties: 1. In a medium bowl, combine the lamb, garlic, feta, allspice, parsley and salt and pepper, making sure not to overwork the mixture. Form into 4 to 6 patties. 2. Heat a grill pan over moderately high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with tzatziki on a roll or bun. Tzatziki: 1. In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
BUFFALO CHICKEN CONES 30-40 MINS - 1 pound chicken thighs - 1 stick melted butter - 2 cups shredded slaw - 1 bottle buffalo wing sauce - 1 cup bleu cheese dressing - 4 waffle cones - 4 cups frying oil - ¼ cup flour - 2 eggs, beaten 1. Place chicken thighs in egg; coat evenly. 4-6 PEOPLE 2. Roll chicken thighs in flour and fry in oil until fully cooked and golden brown. Place on paper towel to dry. 3. Place slaw in a bowl. Add bleu cheese dressing and a dash of wing sauce. 4. Coat chicken in wing sauce. 5. To assemble the cones, insert the slaw first and place the fried chicken on top.
COUNTRY FRIED STEAK SANDWICHES 30-40 MINS SANDWICHES - 1 ½ cups whole milk - 2 large eggs - 2 cups all-purpose flour - 2 teaspoons seasoned salt - ¾ teaspoon paprika - 1 ½ teaspoons black pepper - ¼ teaspoon cayenne pepper - 3 pounds cube steak (extra-tenderized round steak) - ½ cup canola or vegetable oil - 1 tablespoon butter - 4 toasted rolls - Salt and pepper, to taste GRAVY - 1/3 cup all-purpose flour - 3 to 4 cups whole milk - ½ teaspoon seasoned salt - Freshly ground black pepper, to taste 4 PEOPLE Steak: 1. Set up 3 mixing bowls. In bowl 1, mix the milk with the eggs; bowl 2 is the flour mix with the seasoned salt, 1 ½ teaspoons black pepper, paprika and cayenne; and bowl 3 is the meat. Have a clean plate ready. 2. Working with one piece of meat at a time, sprinkle both sides with kosher salt and black pepper. Coat with flour mixture, then with the milk/egg mixture, then with the flour mixture again. Place each piece of breaded meat on the clean plate. 3. Heat the oil in a large skillet over medium heat. Add butter. When sufficiently hot, cook the meat 3 pieces at a time for 2 minutes each side, or until golden brown. Place on a paper towel-lined plate. 4. Pour off the grease into a heat-proof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up. Gravy: 1. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix in the flour to create a golden-brown paste. Keep cooking until the roux reaches a deep golden brown color. 2. Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick (5 to 10 min.). 3. Place fried steak on top of rolls, pour gravy over and serve.
ROASTED BACON & BRUSSELS SPROUTS LETTUCE WRAPS - 1 pound Smith s Slab Bacon - 2 pounds Brussels sprouts - 3 cloves garlic 30-40 MINS - 2 heads iceberg lettuce - 1 cup mayonnaise - 1 cup sour cream - Salt & pepper, to taste 1. Set oven to convection broil. 4-6 PEOPLE 2. Slice Brussels sprouts and place on an oiled tray in one layer. 3. Broil Brussels sprouts for 5 minutes, or until golden brown. 4. Set oven to true convection at 375 degrees. 5. Lay the slab of bacon flat on a baking sheet and bake for 15-20 minutes. 6. Mix mayonnaise, sour cream and garlic together in a bowl. Add Brussels sprouts. Crumble the bacon and add it to the mixture. 7. Slice lettuce in half and gently peel away layers to make cups. 8. Evenly distribute the bacon & Brussels sprouts mixture into the lettuce cups.
OX ROAST FRENCH DIP PIZZAS - 1 tub Smith s Ox Roast - 3 balls of fresh pizza dough - 2 red peppers, sliced 40-50 MINS - 2 green peppers, sliced - 2 cups shredded jack cheese - 1 onion, sliced 1. Set oven to true convection at 375 degrees. Place ox roast on sheet tray. Heat until the roast reaches an internal temperature of 165 degrees. 6-8 PEOPLE 2. Meanwhile, place peppers and onions in a sauté pan. Cook until translucent and add jack cheese. 3. Set oven to pizza setting and preheat a pizza stone inside. 4. Slice the ox roast and distribute slices evenly on pizza dough. Add peppers, onions and jack cheese. 5. Bake pizza on the pizza stone for 20 minutes or until dough is fully cooked.
CAJUN ANDOUILLE SMOKED SAUSAGE MAC N CHEESE BOWLS - 1 cup milk - 2 cups shredded cheddar cheese - 2 packs Smith s Cajun Andouille Sausage 30-40 MINS - 4 tbsp. butter - 4 large round bread rolls - 1 pound macaroni - 1 onion, diced - 2 tbsp. flour - Salt & pepper, to taste 4 PEOPLE 1. Boil macaroni until tender. Let cool and set aside. 2. Sauté onion in butter and add flour; cook for 4 minutes. 3. Add milk and lower heat. Add cheese. Season with salt and pepper, then add pasta. 4. Set oven to convection at 400 degrees. Place Andouille on a sheet tray and roast for 15 minutes. 5. To make the bread bowls, slice off the top ¼ of the rolls and hollow out the insides. 6. Place mac & cheese in the bowls and top with Andouille sausage. Add extra cheese if desired. Serve warm.
KIELBASA REUBEN - 1 tbsp. melted butter - 8 slices Smith s sliced kielbasa - ½ cup thousand island dressing 20-30 MINS - 8 slices rye bread - 1 pack sour kraut, drained - 8 slices Swiss cheese 1. Place bread on cutting board and spread dressing on each slice (both top and bottom halves of sandwiches). 4 PEOPLE 2. Build each sandwich by placing the drained kraut on the top slice, Swiss cheese on the bottom and kielbasa in between. 3. Butter each side of the sandwiches. 4. Heat a cast iron pan and pour in the remaining butter. Toast sandwiches on each side until golden brown. 5. Place sandwiches on sheet tray and finish in convection oven at 350 degrees for 5-7 minutes or until heated all the way through.
STEAK & POTATO KABOBS 30-40 MINS - 8 long skewers, soaked in water overnight - 1 pound mini fingerling potatoes - 1 red pepper - 1 green pepper - 1 red onion - 1 pound cubed steak - 2 tbsp. olive oil - 1 tsp. steak seasoning - 1 pound spinach - 1 clove garlic, sliced - Salt & pepper, to taste 4-6 PEOPLE 1. Place potatoes in steamer pan. Steam for 8 minutes or until tender. Cool and set aside.. 2. Dice veggies into ¼-inch cubes. 3. Slice steak into pieces the same size as the veggies to ensure even cooking. 4. Assemble kabobs by alternating veggies and steak on skewers. Season with olive oil, salt and pepper. 5. Grill 3 to 5 minutes on each side. Finish in oven at 350 degrees for 15 minutes. 6. Heat olive oil in a pan. Sauté garlic until toasty. Add salt and half of the spinach. Turn off the heat and add the rest of the spinach. Toss to coat quickly. 7. Place spinach and garlic on a platter and serve the kabobs over the mixture.
ITALIAN BEEF SANDWICHES - 2 containers Smith s ox roast - 1 packet Italian seasoning - 1 jar pepper rings 20-30 MINS - 8 slices Italian bread, thick cut - 8 slices sharp provolone - 1 tbsp. olive oil - 2 teaspoons white balsamic vinegar - 1 bunch Swiss chard 4 PEOPLE 1. Heat sauté pan on high and sauté ox roast until fully heated. 2. Add Italian seasoning and pepper rings; sauté briefly. 3. Sauté Swiss chard until tender. 4. Finish with olive oil and vinegar. 5. Assemble sandwiches by placing the Swiss chard mixture on top of 4 slices of bread. Add cheese, then top with the other 4 slices.
WAFFLE-STYLE BRATWURST SANDWICH WITH CHEESY BREAKFAST POTATOES 30-40 MINS - 1 pound bratwurst - ½ cup sugar - 1 stick salted butter - 2 tbsp. olive oil - 4 Belgian-style waffles - 1 cup shredded cheddar - 1 pound shredded potatoes - 4 oz. maple syrup - Salt & pepper, to taste 4 PEOPLE 1. Set oven to convection roast. Add bratwurst to oiled sheet tray. Roast for 20 minutes or until golden brown. 2. Fry potatoes and season with salt & pepper. Brown on each side. Add cheese. 3. In a sauté pan, add butter, sugar and maple syrup. Bring to a boil, then set aside. 4. To assemble sandwiches, cut waffles in half and coat bratwurst in maple syrup glaze. Slice bratwurst and place on the bottom halves of the waffles. 5. Top each sandwich with cheesy potatoes. Add the top halves of the waffles and serve.
CHINESE BEEF BAO BUNS 2½ - 3 HRS - 525g plain flour, plus extra for dusting - 1 ½ tbsp. caster sugar, plus a pinch - 1 tsp. fast-action dried yeast - 50 ml. milk - 1 tbsp. sunflower oil, plus extra for greasing and brushing -1 tbsp. rice vinegar 6-8 PEOPLE 1. Mix flour, sugar and ½ tsp. salt in a large bowl. Dissolve the yeast and a pinch of salt in 1 tbsp. warm water, then add it to the flour with the milk, oil, vinegar and 200 ml. water. Mix into a dough, adding extra water if needed. 2. Tip dough onto a lightly floured work surface and knead for 10-15 minutes, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hours, or until doubled in size. 3. Tip the dough onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 minutes. 4. Roll the dough into a long sausage shape, about 3 cm thick, then cut into 18 pieces about 3 cm wide. 5. Roll each piece of dough into a ball and leave to rest for 2-3 minutes. 6. Use a rolling pin to roll out each ball into in oval shape about 3-4 mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. 7. Place the oiled chopstick in the center of each oval. Fold the dough over the chopstick, then slowly pull it out. 8. Transfer the prepared buns onto a baking tray lined with baking parchment. Cover with a clean tea towel or lightly oiled cling film, and leave to prove in a warm place for 1 ½ hours, or until doubled in size. 9. Heat a large steamer over a medium-high heat. Steam the buns in batches for 8 minutes or until puffed up. Open each bun and fill with barbecue pork and pickled carrot. Serve warm.
SWEET TEA BRINED CHICKEN 1-1½ HRS (MARINATE 24HRS) - 2 family-size tea bags - ½ cup firmly packed light brown sugar - ¼ cup kosher salt - 1 small sweet onion, thinly sliced - 1 lemon, thinly sliced - 3 garlic cloves, halved - 2 (6-inch) fresh rosemary sprigs - 1 tbsp. freshly cracked pepper - 2 cups ice cubes - 1 whole chicken, cut up (3 ½ - 4 pounds) 5-8 PEOPLE 1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes. 2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken). 3. Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels. 4. Light one side of grill, heating to 300 to 350 (medium) heat; leave other side unlit. Place chicken skin side down over unlit side. Cover with grill lid and grill for 20 minutes. Turn chicken and grill covered for another 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.
MONTE CRISTO SANDWICHES 1-1½ HRS - 12 slices white bread - Mayonnaise, to taste - 8 slices Gouda - 8 slices turkey - 12 large eggs, beaten - 3/4 cup milk - 8 tbsp. vegetable oil - 4 tbsp. unsalted butter - Strawberry slices, for garnish - Orange wedges, for garnish - Blackberry jam (optional) 4 PEOPLE 1. On a work surface, lay out 8 slices of bread and spread with mayonnaise. Top each slice with one slice of Gouda and one slice of turkey. Put another slice of bread on top of 4 of the stacks, and flip the remaining stacks on top, cheese-side down to make triple-decker sandwiches. 2. Using a knife, cut the crusts off the sandwiches (this helps to pinch and seal the ends). Wrap each sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. 3. Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwiches and dip them in the egg batter, to coat evenly. Gently place it in the skillet and fry, turning once, until golden brown and hot (about 5 minutes). 4. Cut the sandwiches in 1/2 and garnish with strawberry and orange. Spoon some jam over each 1/2 and serve.
POT PIE PIZZA 1-1½ HRS - 4 oz. pepperoni - 4 oz. cooked Italian sausage - 4 oz. sliced Italian ham - 6 oz. pizza sauce - 8 oz. shredded pizza cheese - 3 oz. grilled peppers and onions - 2 sheets pie dough - 1 large pie pan - 2 tablespoons Italian seasoning - 1 egg, beaten 1. Roll out one sheet of pie dough and place on greased pie pan. 4-6 PEOPLE 2. Place all remaining ingredients in a bowl, add sauce, and mix. 3. Add mix into pie pan. Spread evenly. 4. Roll out the second sheet of pie dough and top pie. Crimp edges to seal. 5. Egg wash the top and sprinkle with Italian seasoning. 6. Bake on convection at 325 degrees for 45 minutes. 7. Let cool 5 to 7 minutes before serving.
PORK & PINEAPPLE KABOBS 1½ - 2 HRS - 1/2 pound pork tenderloin - 1 ½ tbsp. brown sugar - 1 ½ tbsp. low-sodium soy sauce - 1 tbsp. orange juice - 1 tbsp. grated fresh onion - 2 tsp. lemon juice - 1/8 tsp. salt - Dash of pepper - 1 bay leaf - 8 (1-inch) cubes fresh pineapple - 8 (1-inch) pieces red bell pepper - Vegetable cooking spray 2-4 PEOPLE 1. Trim the fat from pork, and cut the pork into 8 (1-inch) cubes. Combine brown sugar and the next 7 ingredients in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal the bag, and marinate in the refrigerator for 1 hour (not longer), turning bag occasionally. 2. Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of two 10-inch skewers. 3. Prepare grill. Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade. (Note: Canned pineapple can be substituted for fresh. Drain one 8 oz. can unsweetened pineapple chunks, reserving 16 chunks).