recipes
Cook Like a Pitmaster from the Comforts of Home
Last Updated on July 14, 2024 by Daily News Staff
(Family Features) For home chefs looking to take their cooking skills to the next level, it all starts with a little inspiration and a few new skills. Turn family meals into extravagant adventures, take backyard barbecues to new heights and impress friends and neighbors with pitmaster-worthy recipes.
In fact, it can be as easy as turning on the TV. From beef ribs and barbacoa to curried brisket rice and pho rub beef belly spring rolls, viewers are in for a treat by tuning into season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary.
The show follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.
You can bring barbecue flavors home and cook like a pitmaster with dishes recreated from the series and developed by “Hardcore Carnivore” cookbook author Jess Pryles, including Smoked Chuck Beef Ribs, Grilled Jalapeno Cheddar Meatballs and Szechuan Skirt Steak with Crispy Rice.
“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”
Learn more about the show and find inspiration to bring the taste of barbecue to your kitchen at BeefLovingTexans.com.
Smoked Chuck Beef Ribs
Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Cook time: 10 hours, 30 minutes
Servings: 8
- 1 slab beef chuck short ribs (about 4 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1/4 cup cider vinegar
- 1 cup water
- Preheat smoker or pellet grill to 275 F.
- Pat ribs dry with paper towel; remove moisture on surface.
- Combine salt and pepper. Rub beef ribs well on all sides and ends with seasoning, coating generously.
- Place ribs in smoker and close lid. Cook 5-6 hours.
- In spray bottle, combine cider vinegar and water. Lightly spritz ribs every 30 minutes for first 4 hours of cooking.
- Ribs are ready when completely probe tender. If parts still feel tough, continue cooking.
- Once completely tender, remove ribs from smoker then wrap tightly in butcher’s paper and place in small cooler to rest 30 minutes.
- To serve, slice ribs between bones.
Grilled Jalapeno Cheddar Meatballs
Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Cook time: 1 hour, 15 minutes
Servings: 15
- 1/2 cup tortilla chips, crushed
- 3/4 cup milk
- 2 pounds ground beef
- 3 fresh jalapenos, seeded and finely diced
- 1 block (8 ounces) cheddar cheese, finely diced
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- Place crushed tortilla chips in large bowl. Add milk and allow chips to soften about 10 minutes.
- After milk is absorbed, add beef, jalapenos, cheese, paprika, garlic and salt. Mix well to combine then scoop approximately 1/3-1/2 cup of mixture to form meatball; repeat with remaining mixture.
- Place meatballs on plate or tray and refrigerate 30 minutes to firm.
- Heat grill to medium for two zone cooking.
- Place meatballs on indirect heat side of grill away from coals or lit burner; close lid. Grill 25-35 minutes, or until meatballs reach 165 F internal temperature on meat thermometer.
- Remove meatballs from grill and cool slightly before serving.
Szechuan Skirt Steak with Crispy Rice
Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Total time: 35 minutes
Servings: 2
- 2 teaspoons Szechuan peppercorns
- 1 teaspoon five spice powder
- 1 teaspoon kosher salt
- 1 skirt steak or bavette steak (about 1 pound)
- 1/4 cup vegetable oil, divided
- 2 teaspoons milk or cream
- 2 cups cooked white rice
- sesame seeds (optional)
- scallions, thinly sliced (optional)
- cucumber, sliced (optional)
- cilantro leaves (optional)
- In skillet over low heat, toast peppercorns until fragrant, swirling in pan to keep from burning, about 2 minutes. Allow peppercorns to cool slightly then add to spice grinder or mortar and pestle with five spice and salt. Crush until fine powder forms.
- Pat skirt steak with paper towel to remove moisture then season well with Szechuan salt on both sides.
- Place skillet over high heat then add 1 tablespoon oil. When skillet is hot, add skirt steak and cook 5 minutes per side for medium-rare or medium doneness (135-150 F), turning occasionally. Remove steak from skillet then tent with foil to rest 3 minutes. Temperature will rise about 10-15 F to reach 145 F for medium-rare; 160 F for medium.
- Lower heat to medium-high then add remaining oil and milk or cream. Add rice, pressing down gently with large spoon to form large, flat disc covering entire base of pan. Season with Szechuan salt, if desired, then lower heat to medium and cook 10 minutes until grains begin to turn brown and become crisp on bottom. Break up rice in pan to mix soft and crispy grains.
- Slice skirt steak across grain.
- To serve, place rice in two bowls. Layer with sliced skirt steak. Sprinkle with sesame seeds and chopped scallions then place cucumber and cilantro on top, if desired.
SOURCE:
Beef Loving Texans
https://stmdailynews.com/category/food-and-beverage/recipes
A poached egg may look fancy, but it is surprisingly easy to prepare. With a tender egg white and warm, runny yolk, it makes a delicious addition to toast, salads, breakfast bowls or avocado toast.
Ingredients
- 1 large fresh egg
- Water
- 1 teaspoon white vinegar, optional
- Salt and black pepper
- Toast or English muffin for serving, optional
Instructions
Fill a saucepan with about 2 to 3 inches of water and bring it to a gentle simmer. Avoid a rolling boil, which can break the egg apart.
Crack the egg into a small cup or bowl. Add the vinegar to the water if desired—it helps the egg white hold its shape.
Gently slide the egg into the simmering water. Cook for about 3 minutes for a runny yolk, or 4 to 5 minutes for a firmer center.
Remove the egg with a slotted spoon and place it briefly on a paper towel to absorb excess water. Season with salt and pepper, then serve immediately.
Quick Tip
Fresh, cold eggs usually produce the neatest poached eggs because their whites are thicker and stay closer to the yolk while cooking.
Simple, satisfying and ready in minutes, a poached egg is an easy way to make an everyday breakfast feel a little more special.
recipes
Fiber is Trending: Sorghum Makes it Simple
One whole grain quietly gaining recognition for its impressive nutritional profile and versatility in the kitchen is sorghum. This Sorghum Fall Harvest Salad makes it easy to add more fiber to your plate, pairing whole-grain sorghum with seasonal produce like kale, butternut squash and apples.
Fiber is Trending: Sorghum Makes it Simple
(Feature Impact) Protein has long dominated nutrition headlines. Now, dietitians encourage people to pay close attention to another important nutrient: fiber.
One whole grain quietly gaining recognition for its impressive nutritional profile and versatility in the kitchen is sorghum. It’s a naturally gluten-free whole grain that provides both fiber and protein, contains naturally occurring antioxidants and supplies essential nutrients including magnesium, iron and B vitamins.
One reason sorghum is attracting attention is its fiber content. Whole-grain sorghum contains a type of fiber called resistant starch, which research has shown can contribute to healthy body weight and improved insulin resistance.
Unlike many refined gluten-free products that are lower in fiber, sorghum delivers the benefits of a whole grain while remaining naturally gluten-free. Whether you have celiac disease, gluten sensitivity or simply want to enjoy a wider variety of whole grains, sorghum is an easy addition to your menu.
Another reason nutrition experts are taking a closer look at sorghum is its antioxidant content, specifically its health-promoting polyphenols.
Perhaps the biggest surprise is how easy sorghum is to cook with. Whole-grain sorghum offers a mild, slightly nutty flavor and pleasantly chewy texture, making it a delicious alternative for brown rice, quinoa or farro in grain bowls, soups and salads.
Pearled sorghum cooks faster, making it ideal for busy weeknights. Sorghum flour can replace wheat flour in pancakes, muffins and quick breads, while popped sorghum creates bite-sized crunchy kernels for a fun snack or topping for yogurt, soups and salads. For example, this Sorghum Fall Harvest Salad makes it easy to add more fiber to your plate, pairing whole-grain sorghum with seasonal produce like kale, butternut squash and apples.
Healthy eating doesn’t have to mean following the latest trend. Sometimes it simply means rediscovering nutritious foods that have stood the test of time. With its combination of fiber, protein, antioxidants and naturally gluten-free, whole-grain goodness, sorghum is an ancient grain worth adding to your pantry.
You can find dozens of recipes, cooking tips and meal ideas at SorghumCheckoff.com/recipes.
Easy Sorghum Swaps for Everyday Dishes
If you’re looking for ways to add more sorghum to your meals, these easy swaps make it simple to enjoy this versatile grain in recipes you already love.
- Replace rice. Use cooked whole-grain or pearled sorghum instead of white or brown rice in grain bowls, stir fries, burrito bowls and side dishes.
- Swap for pasta. Stir cooked sorghum into pasta salads or use it in place of small pasta shapes in soups for a hearty twist.
- Mix into salads. Add cooked sorghum to green salads, grain salads or vegetable salads for extra texture and whole-grain nutrition.
- Boost your breakfast. Stir cooked sorghum into oatmeal, yogurt parfaits or breakfast bowls then top with fruit, nuts or cinnamon.
- Bake with sorghum flour. Replace wheat flour in pancakes, muffins, cookies, waffles or quick breads with sorghum flour for a mild, slightly sweet flavor.
Sorghum Fall Harvest Salad
Recipe courtesy of Sorghum Checkoff
- 1 cup roasted butternut squash, cubed
- 1/4 cup olive oil, plus additional for drizzling, divided
- salt, to taste
- pepper, to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon sorghum syrup
- 1 teaspoon Dijon mustard
- 4 cups kale, chopped
- 1 cup cooked whole-grain sorghum
- 1 small apple, diced
- 1/2 cup pecan halves, toasted
- 1/4 cup dried cranberries
- 1/4 cup red onions, diced
- 1/3 cup feta cheese, crumbled
- Preheat oven to 400 F. Toss cubed butternut squash with a drizzle of olive oil and salt and pepper, to taste.
- Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.
- In a jar or small bowl, whisk 1/4 cup olive oil, apple cider vinegar, sorghum syrup, Dijon mustard and salt and pepper, to taste, until emulsified.
- Add chopped kale to a large bowl. Massage with a drizzle of olive oil 1-2 minutes until tender.
- Arrange precooked sorghum, roasted squash, apple, pecans, dried cranberries, red onion and feta cheese on top of kale.
- Drizzle with sorghum syrup dressing just before serving. Toss lightly to combine or serve dressing on the side.
SOURCE:
🍴 What’s your favorite food, recipe, or dining spot? Tell us in the comments! Then subscribe to the STM Daily News newsletter for fresh recipes, restaurant news, food trends, and delicious stories delivered straight to your inbox. Join our growing community of food lovers today!
Food and Beverage
Enjoy Tangy, Spicy Buffalo Chicken with a Superfood Swap
Enjoy Tangy, Spicy Buffalo Chicken: When you’re craving a specific comfort food, other flavors just aren’t going to hit the spot the same way. The good news: It only takes one or two simple ingredient changes to satisfy your taste buds while leveling up the nutrition of a meal like these Buffalo Chicken Stuffed Sweetpotatoes.
Enjoy Tangy, Spicy Buffalo Chicken with a Superfood Swap
(Feature Impact) When you’re craving a specific comfort food, other flavors just aren’t going to hit the spot the same way. The good news: It only takes one or two simple ingredient changes to satisfy your taste buds while leveling up the nutrition of a meal.
Watch video to see how to make this recipe!
For instance, if you’re jonesing for the zesty kick of buffalo sauce, your mind might initially go to pizza and wings. This Buffalo Chicken Stuffed Sweetpotatoes recipe featuring North Carolina Sweetpotatoes invites you to rethink that takeout order and enjoy the same bold, satisfying flavors in a more nutritious way. They’re a little sweet and a little spicy with savory chicken and creamy avocado stuffed jacket-style inside a nutrient-dense baked sweetpotato.
Sweetpotatoes – deliberately spelled as one word to better differentiate this unique root vegetable from traditional potatoes – are an excellent source of vitamins, minerals, antioxidants and fiber. The American Diabetes Association even calls them a “diabetes superfood,” as they raise blood sugar more slowly than other starchy foods while allowing you to savor some natural sweetness. They’re also a great choice for athletes, thanks to complex carbohydrates that boost energy and nutrients that support endurance and recovery.
Find more ways to level up your favorite flavors at ncsweetpotatoes.com.
Buffalo Chicken Stuffed Sweetpotatoes
Recipe courtesy of the North Carolina Sweetpotato Commission
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4
- 4 sweetpotatoes
- 1 rotisserie chicken, shredded
- 1 1/2 cups buffalo sauce
- 1 avocado, diced
- 2 tablespoons diced chives
- Preheat oven to 400 F. Place sweetpotatoes on lined baking sheet and use fork to pierce each one for venting. Bake 45 minutes, or until tender.
- Let sweetpotatoes cool slightly then use knife to gently cut each open lengthwise and crosswise. Use fork to lightly mash inside sweetpotatoes.
- In large bowl, combine shredded rotisserie chicken with buffalo sauce until evenly coated.
- Spoon buffalo chicken mixture into each sweetpotato. Top with diced avocado and chives.
SOURCE:
North Carolina Sweetpotato Commission
