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This Steak Was Ribbing Good

6 Jan

Check this out…

Took a beautiful pair of rib steaks from the freezer and thawed them during the NFL playoff games (I bet the fans in Cincinnati and Green Bay were thawing, too). Here is what I did to these bad boys…

  • Prepped the steaks with garlic-infused olive oil, salt, lemon pepper, garlic powder, and chopped oregano
  • Heated up a skillet at medium temp and coated with some more garlic-infused olive oil (see a trend?)
  • Tossed the steaks onto the skillet and covered for 3 minutes on medium
  • At the turn, added a sliced lemon half face down into the oil. Recovered and went for 3 1/2 minutes
  • Esposita thought they were a little too medium rare, so we went for a couple more minutes
  • Took those guys out, squeezed the remaining lemon juice on them, and let rest for 5 minutes
  • I then took a gob of butter and let melt over top

One word – spectacular!

Try it…you’ll love it. Out of bounds recipe!

Eat well,

Jefe

© 2014 The Food Jefe. All rights reserved

Pigging Out on Christmas

26 Dec

My roasted pig was a success for Christmas. I told you on Twitter (@TheFoodJefe) that I’d give you the recipe if it was good and it was very, very good!

  • 15 pound pork shank (I didn’t officially weigh it – Esposita and I guessed)
  • Pop that gorgeous porker into a big roaster and set your oven to 350 degrees
  • Add 24 ounces of beer. I used Stone Smoked Porter
  • Drizzle lots and lots of pure honey over that honey
  • Add frozen mango chunks. I’m allergic to pineapple (makes my tongue burn and itch), so I substituted mango. If you like pineapple, go for it!
  • Nutmeg for good measure. That’s right…nutmeg.
  • Put pork into the oven and cook for about 5 hours basting regularly (about every 90 minutes or so).

The cooking time will depend on your pork and the heat you use. I went at 350 and was using a pre-cooked pork that cam from the butcher. High quality pig with no bad stuff in him. Just keep watching how it cooks as you baste. You need to avoid overcooking. One it starts falling apart and smelling awesome, you may just abut be done!

Anyway, it was terrific. Give it a try…you will be glad you did!

Eat well,

Jefe

@TheFoodJefe

© 2013 The Food Jefe. All rights reserved

 

Hamburguesas Colombianas

13 Dec

KaBOOOM!

Home run just hit after it looked like it only had warning track depth…

Here’s the deal. I found this fantastic new recipe for hamburgers on one of my favorite web sites, My Colombian Recipes. Erica Dinho is a Colombian in New York and I avidly follow her Twitter account to stay current on her recipes. I found this recipe for Hamburguesas Colombianas. I decided to make these for Esposita as she had a long week of commuting for work. Remember, I’m a stay at home, work from home hubbie. I figured it might score me some points.

It didn’t exactly go as planned. I probably didn’t chop up the scallions and onions as well as Erica might have. A little chunky. I also added an egg because it seemed to dry for me. When I went to the slaw, that’s where I ran into problems. I don’t have a food processor. Yes, you read correctly…no food processor. I only read the ingredients before I went shopping. So I had to call an audible. I decided to turn the slaw into a sauce. I mixed the mayo, the sour cream, lime juice, salt, pepper, paprika, and cumin all together and whisked vigorously. Tasted pretty good. I was still nervous though as I went to pick up Esposita. I thought my home run drive might land in deep left centerfield. Warning track power only. Why did I feel this way? The onions were a little chunky and I had to deviate from a perfectly good recipe because I didn’t read ahead.

Esposita got home and the house actually smelled great. She started eating my sauce with the Sea Salt potato chips before I even started grilling. I was scared she was going to finish it off before the burgers came out! Bottom line is the burgers and the sauce were home runs. Esposita said the burger was her new favorite. I’m not sure if she was exaggerating but she ate it all up!

Here you go…I’m going to let you check out Erica’s web site for the real recipe. I’ve got a backup for the food processor and I’m going to try it again. The beauty of this dish is the cumin and paprika. They really make the burger and the sauce pop. Make your next burger special by cooking it Colombian style!

Eat well,

Jefe

© 2013 The Food Jefe. All Rights Reserved

A Darn Good Breakfast…

9 Nov

I like eggs for breakfast. However, eggs can get boring if they are constantly the same. Here is a quick recipe to add some spunk to your eggs for breakfast…

– 6 eggs (feeds 2 people as long as you keep the dogs at bay). Mix in a bowl and add garlic powder, salt, lemon pepper, and mojito lime seasoning that you can find at your local Costco.

– Take about a half cup of cottage cheese and add some chopped onion

– Start heating your skillet at medium heat with coconut oil (all other stuff is bad, bad, bad).

– When hot, add egg mixture, cottage cheese with chopped onions, and a healthy dose of butter. Note that we only use Kerrigold butter that comes from grass fed cows. The other butter is not healthy. This is. I guess you can say we are butter snobs.

– Cook on medium making sure that it doesn’t burn. Don’t overlook the eggs! When just right, stop cooking and start eating!

The cottage cheese provides a terrific and rich texture to your eggs. Ample seasoning tales them from dull to tasty. All of this on a Saturday morning makes a darn good breakfast.

Eat well,

Jefe

Copyright 2013 The Food Jefe. All rights reserved

Slow Cooking Tongue

12 Sep

Ah, the joy of working from home.

You see, I am lucky to be able to work from home. I am very disciplined and refuse to do any laundry, cleaning, or other “dirty work” while I’m at work. That strict discipline is essential to success. But, cooking while I work, THAT is another thing!

I was given some nice beef tongue from my neighbor the other day. He had cooked it some and sliced it. I wanted it a little more “done.” So today as I peck away at my book and do other sundry “business things” in my home office, I am doing a little cooking on the side!

I threw the sliced beef tongue into the slow cooker (Low) this morning at 6:30. I then added beer. The beer I chose was a Hefeweizen from Leavenworth (WA not the jail). I tossed in some chopped onion, garlic, salt, and pepper. It’s now 4 and a half hours later and I just checked it. Oh my, does it smell good!

Here’s the visual update for my dinner tonight!

Slow Cooking Tongue

Eat well,

Jefe

© 2013 The Food Jefe. All Rights Reserved

Chops con Queso Azul

19 Aug

Okay…here is how you throw a special”She said yes” engagement anniversary dinner…

My chops con queso azul:

4 one inch succulent chops

Season with salt, pepper, and Mojito Lime seasoning from Trader Joes

Oil the pan and heat on medium. Add chops and a nice amount of a good table red wine

Cover and heat for 6 minutes each side in medium heat. Don’t over cook.

Take chops out and allow to rest for 5 minutes

Add wine and garlic back into pan for 3 minutes and reduce

Plate chop and cover with reduction sauce and a healthy amount if blue cheese

Esposita made the sautéed kale and leeks seasoned with South African Smoke. She also made a crisp cucumber salad.

Perfect meal to celebrate any event! And it’s easy peezy.

Eat well,

Jefe

Copyright 2013 The Food Jefe. All rights reserved

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Plum Sauce al Jefe

9 Aug

The other day, I tweeted about a plum sauce I created for some sumptuous pork choppers. You can see the photo on my Twitter – @The FoodJefe. Please follow and enjoy my regular posts.

Back to the plum sauce…

Esposita and I have an outrageous amount of plums falling off our plum tree, and I love plums. Here is the recipe to make a tangy plum sauce you can use to top your pork or chicken. Remember, the Jefe is not necessarily about being assiduous with  measurements.

  • 7-8 small plums – pitted and sliced up into bite size chunks
  • Heat up a small sauce pan with about 2 teaspoons of olive oil. When it starts to shimmer add crushed garlic and ground ginger. (Note that I think my pan was too hot and the ginger and garlic started to burn. No panic. I took the pan off the burner and quickly added the plums)
  • Add the plums and start stir for 5 minutes on medium heat. That should be enough time to make the plums soft. While they are heating, I add honey and salt.
  • After 5 minutes, transfer the entire sauce into a blender. Blend on low until smooth.

The result is a tangy and slightly sweet plum sauce. Very, very smooth addition to your chops or chicken.

One additional note. I was going to add some unsalted butter while it was heating. I forgot (gasp). Next time I will add it – you can never go wrong with butter. Just wanted to let you know.

Eat well,

Jefe

© 2013 Dan Weedin. All Rights Reserved