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Recipes
Mesa Grill Steak Sauce
By Roygon
Whisk everything together then add salt and pepper nd refrigerate for at least 1 hour up to 2 days
- 1 Cup Ketchup
- 1/2 Cup Prepared Horseradish, drained
- 3 Tbsp Honey
- 2 Tbsp Dijon
- 2 Tbsp Maple Syrup
- 2 Tsp Worcestershire Sauce
- 2 Tbsp Ancho Chile Powder
- Salt and Pepper
Chicken Saltimboca
By Roygon
1) Cut each breast into 3 equal sized pieces and under a sheet of plastic lightly pound to even height and then add...
- 3 oz cambozola cheese
- 3 slices prosciutto
- 2 chicken breasts
- 1/4 tsp freshly ground pepper
- 3 large fresh sage leaves
- 1 tsp olive oil
- 1 clove garlic
- 4 tbsp white wine
- 3/4 cup chicken stock
- 2 tbsp cold Unsalted butter
- salt and pepper - to taste
- juice of half a lemon
Mesa Grill Poblano Vinaigrette
By Roygon
1) preheat oven to 375 2) rub olive oil over chile and sprinkle with salt and pepper 3) put in oven and roast for
- 1 poblano or anaheim chile
- 1/2 tbsp red wine vinegar
- 1 small clove garlic, chopped
- 1/2 tsp honey
- 2 tbsp canola oil
- salt and pepper
Mesa Grill Spice Crusted NY Strip with Steak Sauce
By Roygon
1) Make the rub 2) Preheat grill to medium-high 3) brush steak with oil and season with salt and pepper
- Rub:
- 2 Tbsp Ancho Chile Powder
- 1 Tbsp Spanish Paprika
- 1 Tbsp Ground Coriander
- 1 Tsp Dry Mustard
- 1/2 Tbsp Dried Oregano
- 1/2 Tbsp Ground Cumin
- 1/2 Tbsp Spanish Chile
- Salt
- Steak:
- 4 (12 oz / 1.5 inch) New York Strip Steaks
- 2 Tbsp Canola Oil
- Mesa Grill Steak Sauce
Bawdy's Cheesecake
By Roygon
low carb delicious cheesecake
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups sour cream
- 1/2 cup Splenda (not packets)
- 16 ounces cream cheese, softened
- 2 Tbsp melted butter
- 1 1/2 cups almond meal
- 1/4 cup splenda
- 1/4 cup melted butter.
Mesa Grill Pork Tenderloin with Ancho Bourbon Sauce
By Roygon
1) Preheat oven to 400 2) Stir together spices 3) Heat oil in medium saute pan over HIGH Heat 4) season pork with s...
- Rub:
- 3 Tbsp Ancho Chile Powder
- 2 Tbsp Light Brown Sugar
- 1 Tbsp Spanish Chile Powder
- 2 Tsp Chile de Arbol Powder
- 2 Tsp Cinnamon
- 2 Tsp All Spice
- Salt
- Pork:
- 2 Tbsp Olive Oil
- 2 Lb Pork Tenderloin
- Sauces:
- Mesa Grill Bourbon Ancho Sauce
- Mesa Grill Smoked Red Pepper Sauce
Mesa Grill Smoked Red Pepper Sauce
By Roygon
1) Preheat oven to 375 2) Apply olive oil, salt and pepper to bell peppers 3) Rub loose garlic cloves with olive ...
- Roasting:
- 4 red bell peppers
- 4 cloves garlic
- Sauce:
- 1/2 small red onion, chopped
- 1/4 cup red wine vinegar
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- 1 Tbsp chipotle in adobo sauce
- salt and pepper
- 1/2 cup canola oil
Bang Bang Shrimp
By Roygon
1) Heat vegetable oil to 350 2) whisk eggs in one bowl and dry ingredients in another 3) dredge batches of shrimp
- 1.25 lbs Small Shrimp, peeled and cleaned
- 4 eggs
- 1 1/2 cup flour
- 1 cup corn starch
- Salt + Pepper
- 1 cup Mayo
- 1/4 cup asian sweet chilli sauce
- 2 tbsp chilli garlic sauce
- 1 tbsp honey
Potato Skins
By Roygon
1) Roast potatoes for one hour at 400 2) Once cool, cut lengthwise into thirds, discarding the middle third 3) sc
- 4 medium russet potatoes
- 1/4 cup melted butter
- 1.5 cups shredded cheddar cheese
- bacon, crumbled
Lyonnaise Potatoes
By Roygon
1. cut a little over 1 lb of potatoes (2 largish ones) into 1 cm circular slices and place in a pot
- 500 g potatoes , peeled and sliced
- 1 onion , sliced
- 100 g clarified butter , (regular butter is ok alternative)
- 2 tbsp parsley , chopped
- salt and pepper