recipes

Cook Like a Pitmaster from the Comforts of Home

Published

2 years ago

August 24, 2022

Rebecca Washington

(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

Author

Rebecca Washington

Rebecca Jo is a mother of four and is a creative soul from Phoenix, Arizona, who also enjoys new adventures. Rebecca Jo has a passion for the outdoors and indulges in activities like camping, fishing, hunting and riding roller coasters. She is married to Rod Washington View all posts

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Food and Beverage

Celebrate Cozy Season with a Creamy, Comforting Meal

Enjoy a cozy autumn evening with a warming meal of Creamy Pumpkin Soup with Mini Pierogies, plus a chance to win cozy pierogy-inspired items.

Published

1 week ago

September 30, 2024

Daily News Staff

(Family Features) A snug sweater, a crackling fire and a meal that warms you from the inside out are perfect ways to spend a cool autumn evening with the people you love.

Comforting Meal

Gather around the table for a hearty meal featuring some of the most comforting flavors of fall – pumpkin, apple and cinnamon – plus a special ingredient: pierogies. Found in the frozen food aisle, Mrs. T’s Pierogies are stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors – a comforting addition to this Creamy Pumpkin Soup with Mini Pierogies.

Available in 13 flavors, including 4 Cheese Medley, Loaded Baked Potato, Broccoli & Cheddar and other varieties in both full and mini sizes, they can be boiled, baked, sauteed, air fried and even grilled, making them a versatile addition to seasonal dishes of all kinds.

Plus, in honor of National Pierogy Day, you can enter for a chance to win items to get cozy –pierogy style. From getting comfy on the couch with pierogies to enjoying them in bed, you can win items inspired by these soft, pillowy, cheese-filled pasta pockets: like a plush robe or pierogy-shaped blanket. To enter, simply follow @mrstspierogies on Instagram, like the sweepstakes post and comment your favorite way to get cozy.

To find more cozy recipe inspiration, visit mrstspierogies.com.

Creamy Pumpkin Soup with Mini Pierogies

Prep time: 5 minutes
Total time: 40 minutes
Servings: 4

1 large shallot
1 large Honeycrisp apple (or 1 1/2 cups)
5 garlic cloves
olive oil
2 cups low-sodium chicken or vegetable broth, divided
2 cups canned pumpkin puree
2 teaspoons maple syrup
pepper, to taste
salt, to taste
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
2 tablespoons heavy cream
fresh thyme, to taste
1 box Mini 4 Cheese Medley Mrs. T’s Pierogies

Slice shallot, peel and cube apple and crush garlic.
In pot over medium-low heat, add drizzle of olive oil and saute shallots, garlic and apple 20 minutes, covered.
Let mixture slightly cool then add to blender with 1/2 cup broth and blend until fully combined.
In pot, add pumpkin puree; blended shallot mixture; maple syrup; salt, to taste; pepper, to taste; nutmeg; cinnamon; remaining broth; heavy cream; and thyme, to taste. Bring to low boil then add frozen pierogies. Boil 3 minutes.

SOURCE:
Mrs. T’s Pierogies

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

Food and Drink

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Daily News Staff

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Food and Beverage

Homemade Meals to Tackle Takeout Cravings

Published

1 week ago

September 29, 2024

Daily News Staff

(Family Features) Many busy weeknights come down to one decision for frazzled families: cook at home or give in to takeout cravings. Instead of stressing over a decision, enjoy the best of both worlds and make Asian-inspired dishes from the comfort of your own kitchen.

Cure for takeout cravings

Featuring a blend of chilled, freshly chopped vegetables; ready-to-eat, pre-cooked noodles; gourmet dressing sauce; and crispy toppings, Fresh Express Hot or Cold Salad and Noodle Meal Kits offer two meal options in every bag – hot or cold – so you can make your salad, your way. Available in Teriyaki, Asian Sweet Ginger and Korean Sesame flavors, they’re the perfect inspiration for making takeout-style dishes at home.

Consider this Marinated Teriyaki Steak with Teriyaki Noodle Salad recipe, which combines juicy steak with crisp vegetables and pre-cooked Udon noodles for the ultimate at-home comfort food in an effortless meal. For a quick and delicious solution that may just become a family go-to, these Teriyaki Tofu Bowls are jam-packed with flavor, noodles and fresh veggies.

These homemade favorites feature a delicious blend of broccoli, red and green cabbage, kale, shredded carrots, radish and green onions in Fresh Express’s Hot or Cold Teriyaki Salad and Noodle Meal Kit. The vegetable blend is tossed with pre-cooked Udon noodles, white sesame seeds and crunchy wontons then finished with a gourmet teriyaki dressing sauce for familiar Asian flavor.

Visit freshexpress.com/hot-or-cold to discover more than 300 fresh recipes and find a store near you.

Marinated Teriyaki Steak with Teriyaki Noodle Salad

Prep time: 1 hour
Cook time: 24 minutes
Servings: 4

1/2 cup dark soy sauce
1/2 cup brown sugar
1 tablespoon Sriracha sauce
1/2 cup unsalted chicken stock
1 pound flank steak
1 tablespoon sesame oil
1 bag (16.9 ounces) Fresh Express Hot or Cold Teriyaki Salad and Noodle Meal Kit

In saucepan, add soy sauce, brown sugar, Sriracha sauce and chicken stock; bring to simmer while whisking. Simmer 4 minutes.
Cool mixture down until cool to touch, about 20 minutes.
Slice steak into thin strips and place in bowl. Pour marinade over steak and marinate for 1 hour.
In large pan over medium-high heat, stir-fry steak 2 minutes.
Remove steak from pan and allow to rest.
In same pan used for steak, add oil and cook hot or cold kit according to instructions on bag.
Add steak back to pan and stir to incorporate.
Garnish with toppings from hot or cold kit and serve.

Teriyaki Tofu Bowls

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

1 tablespoon rice wine vinegar
2 tablespoons dark soy sauce
1 tablespoon honey
1 teaspoon fresh grated ginger
1 tablespoon minced garlic
2 teaspoons white pepper
2 teaspoons Chinese five-spice
1/3 cup neutral oil
1 package (16 ounces) extra-firm tofu, cut into 1/2-inch pieces
1 bag (16.9 ounces) Fresh Express Teriyaki Hot or Cold Salad and Noodle Meal Kit

In bowl, whisk vinegar, dark soy sauce, honey, ginger, garlic, white pepper and Chinese five-spice until combined.
Slowly pour oil into mixture while whisking vigorously. Place cut tofu in mixture and allow to sit 15 minutes.
Bring large saute pan to medium-high heat and place tofu in, turning when crust forms.
When tofu is finished, set aside and prepare hot or cold salad and noodle meal kit.
Serve with tofu on top of hot or cold salad and noodle meal kit.

SOURCE:
Fresh Express

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Celebrate Success at School with a Frozen Grape Treat

This article promotes Hot Honey Frozen Grape Bark, an easy, healthy snack or dessert made with California grapes, yogurt, and pecans, perfect for busy families.

Published

2 weeks ago

September 26, 2024

Daily News Staff

(Family Features) On those busy school days when class, homework and activities wear your family down, it’s hard to beat a cool, creamy snack. Give loved ones a bite of refreshing flavor with a sweet but good-for-you treat.

This Hot Honey Frozen Grape Bark is a perfect snack or dessert to share, whether you’re celebrating a successful day at school or simply enjoying time together. With a handful of ingredients and limited time in the kitchen, just prep a day in advance so the bark can freeze overnight then break into pieces for a sweet, shareable bite of frozen bliss.

An ideal recipe for busy families, it highlights the ease and versatility of Grapes from California, which are both delicious and convenient, to help make family time a breeze from cooking to cleanup.

Visit GrapesFromCalifornia.com to find more delicious desserts.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=ahjC7n97LSg%3Fsi%3D6Eo-2pBR3TzJPN2V

Hot Honey Frozen Grape Bark

Servings: 8

1 container (14 ounces) vanilla nonfat Greek yogurt
1 tablespoon pure maple syrup
1 tablespoon hot honey
1 1/2 cups green Grapes from California, halved
1/3 cup shelled, broken pecans

Line 9-inch square metal baking pan with sheet of parchment paper, creasing into corners.
In medium bowl, whisk yogurt, maple syrup and hot honey until blended. Fold in grapes. Spoon into parchment paper-lined pan and, with back of spoon, spread into even layer.
Sprinkle pecans on top, cover with plastic wrap and freeze until firm, at least 4 hours, or overnight.
Unwrap bark, grasp ends of parchment paper and pull up to remove confection from pan. Crack bark into pieces by rapping on work surface. Store bark in resealable container in freezer up to 1 week.

Nutritional information per serving: 100 calories; 5 g protein; 15 g carbohydrates; 3.5 g fat (32% calories from fat); 0 g saturated fat; 20 mg cholesterol; 0 mg sodium; 1 g fiber.

SOURCE:
California Table Grape Commission

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.