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Recipes
Salpacio Salad
By bbarton81
Heat grill to high. Brush chicken and onions on both sides with oil and season with salt and pepper
- 3 (8-ounce) boneless skinless, chicken breasts
- 2 red onions, peeled and cut into 1/4-inch thick rings
- Olive oil
- Salt and freshly ground black pepper
- 3 carrots, peeled and shredded
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup thinly sliced scallions
- 2 cups good quality mayonnaise
- 1/4 cup low-sodium chicken broth
- 2 tablespoons white wine vinegar
- 3 cloves garlic, chopped
- 2 tablespoons Spanish paprika
- 1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)
Chicken Fried Steak
By bbarton81
Slice the steak into 4 pieces
- * 1 pound top round steak
- * 3 cups buttermilk
- * 2 teaspoons hot sauce
- * 4 sprigs fresh thyme
- * Kosher all-purpose flour, plus 2 tablespoons
- * 1 tablespoon ground cumin
- * 2 eggs
- * 4 strips bacon
- * 2 tablespoons chopped fresh parsley leaves
Southwestern Taco Pot Pie
By bbarton81
Preheat the oven to 400 degrees F
- Garnish:
- * 1 pound lean ground beef
- * 1 (1.25-ounce) package Taco Seasoning Mix
- * 1/3 cup water
- * 1 tablespoon oil
- * 1 (1-pound) package frozen green, red and yellow peppers and onions*
- * 1 teaspoon garlic powder
- * 1 teaspoon onion powder
- * 1/4 teaspoon salt
- * 1/8 teaspoon pepper
- * 1 (11-ounce) can whole kernel corn, drained
- * 1/2 cup salsa
- * 1 (15-ounce) package refrigerated pie crusts, softened as directed on package
- * 8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend
- * Sour cream
- * Taco Sauce
Marinated Sirloin Steak
By bbarton81
In a large resealable bag, combine lemon-lime soda, olive oil, soy sauce, lemon juice, garlic powder, and horserad...
- * beef sirloin steak, boneless, about 1 pound
- * 1 cup lemon-lime soda
- * 3/4 cup olive oil
- * 3/4 cup soy sauce
- * 1/4 cup lemon juice
- * 1 teaspoon garlic powder
- * 1 teaspoon horseradish
Cinnamon-Grilled Peaches
By bbarton81
Rinse the peaches and blot them dry with paper towels
- * 4 large ripe freestone peaches
- * 8 (3-inch) cinnamon sticks
- * 8 fresh mint leaves
- * 4 tablespoons unsalted butter
- * 1/4 cup firmly packed brown sugar
- * 1/4 cup dark rum
- * 1/2 teaspoon ground cinnamon
- * Pinch salt
- * Peach or vanilla ice cream, for serving
Bluegrass Beercheese Melts with Bourbon BBQ Glaze
By bbarton81
Preheat oven to 400 degrees F
- Bourbon BBQ Glaze:
- 12 slices bacon
- 1 stick butter, softened
- 1 tablespoon olive oil
- 2 small yellow onions, sliced thinly into rings
- 1 poblano pepper, julienne
- 1 green bell pepper, julienne
- 1/2 cup ketchup
- 3 tablespoons barbecue sauce
- 3 tablespoons bourbon
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- Beercheese:
- 2 cups grated sharp Cheddar
- 1 tablespoon spicy steak sauce (recommended: A1 Bold and Spicy Steak Sauce)
- 1 clove garlic
- 1/4 teaspoon garlic salt
- 1 teaspoon cayenne pepper
- 1/4 cup plus 1 tablespoon flat beer
- 2 pounds freshly ground chuck
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- Vegetable oil, for brushing grill
- 12 slices Texas Toast
Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak
By bbarton81
Whisk together all ingredients
- 1 cup ancho chili powder
- 1/3 cup Spanish paprika
- 3 tablespoons ground dried oregano
- 3 tablespoons ground coriander
- 3 tablespoons dry mustard
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons chile de arbol, optional
Creamed Spinach
By bbarton81
Wash the spinach and drain in sieve
- 3 lbs fresh spinach, stems discarded, coarsely chopped (about 24 packed cups)
- 3 tbsp unsalted butter
- 1 1/2 small onions, minced
- 2/4 cup heavy cream
- pinch of fresh ground nutmeg
- Kosher salt and freshly ground black pepper
Grilled Rib Eye Steak with Chipolte Honey Glaze and Roasted Pepper Relish
By bbarton81
Heat your grill to high or preheat your broiler
- Roasted Pepper relish
- 2 roasted red peppers, drained and cut into thin strips (from a jar)
- 2 cloves garlic, finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh flat leaf parsley
- 2 tablespoons finely chopped fresh cilantro
- Salt and freshly ground black pepper
- Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving.
- Chipotle Honey Glaze
- ½ cup honey
- 1 tablespoon chipotle puree
- 1 tablespoon Dijon mustard
- 2 tablespoons canola oil
- 1 teaspoon kosher salt
- Whisk together the honey, chipotle puree, Dijon, oil and salt in a small bowl until combined.
- Rib-eye
- Two 16-ounce rib-eye steaks
- Canola oil
- Salt and coarsely ground black pepper
- Cilantro sprigs
- Green Chile Vinaigrette
- Yields: 1 cup
- 2 roasted poblano chiles, peeled, seeded and chopped
- 4 cloves roasted garlic, peeled
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lime juice
- ¼ cup water
- 1 tablespoon honey
- Salt and freshly ground black pepper
- ¾ cup canola oil
- ¼ cup chopped fresh cilantro
- 1. Combine poblano, garlic, vinegar, lime juice, water, honey and salt and pepper in a blender and blend until smooth.
- 2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. (there should be flecks of the cilantro in the vinaigrette)
Corn Pudding with Poblanos
By bbarton81
Preheat the oven to 350 degrees F
- 2 ears fresh corn
- 2 cups milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 3/4 cup yellow cornmeal
- 3 tablespoons chopped fresh chives
- 1 medium poblano, seeds removed, finely chopped
- Kosher salt and freshly ground black pepper
- 3 eggs, separated