Let’s Cook!

Garlic and Horseradish New York Strip Steaks

1/4 cup prepared non-creamy horseradish

1/8 cup spicy mustard

5 cloves garlic, finely chopped

1 tablespoon olive oil

1 tablespoon fresh black pepper

2 New York strip steaks

Kosher salt to taste

In a bowl whisk together horseradish, mustard, garlic, olive oil, and black pepper.

Spread over both sides of the steaks and marinate for 1 hour.

Pre-heat your grill on high. To avoid the crust from falling off while grilling, use a flat iron grill cover and spray with olive oil.

Grill the steaks 7 minutes on each side. Once you remove from the grill let the steaks sit for 5 minutes before serving.

So the sides for our meal were mashed potatoes and roasted asparagus with tomatoes. Here is the picture of the plating.

Here is a close-up:

So now you have a new recipe to change up the New York strip steaks in the freezer.

Happy Cooking!

So let’s cook!

Grilled Chicken with Shiitake Mushroom Vinaigrette

1 package shiitake mushrooms, remove stems

6 tablespoons canola oil

1 teaspoon whole-grain mustard (a must have for the kitchen if you ask me)

3 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

4 tablespoons fresh chopped parsley

2 bone-in, skin on chicken breast

1 small shallot, diced

salt and pepper

Heat your grill on high.

In a bowl add 4 tablespoons of canola oil and add mushrooms. Season with salt and pepper.

In another bowl whisk together shallots, vinegar, olive oil and parsley until combined.

In a small dish add chicken breast and coat with the remaining canola oil and season with salt and pepper. Let rest.

Place on the grill, cap side down and grill the mushrooms until light brown, 4 to 5 minutes.

Turn the mushrooms over and cook through for 3 to 5 more minutes. Remove from the grill and place on a cutting board.

Chop the mushrooms and add to the bowl of vinaigrette. Stir in well and let set while you grill the chicken.

Place the chicken on the grill skin side down and grill until golden brown, 5 – 8 minutes.

Flip over, reduce the heat to medium, close the cover and continue grilling for about 10 minutes longer. Remove the chicken from the grill and let rest for 5 minutes or until the internal temperature gets to 165 degrees.

Time to plate. Place the chicken on a serving dish and top with shiitake vinaigrette.

Here is a close-up:

Now the pictures don’t do justice to how AWESOME this chicken tastes and I really hope you try this one out. Now if you don’t like mushrooms you can still use the mustard based vinaigrette.

Jen and I have only one more day till VEGAS and we are looking forward to it. Tomorrow night will be a simple dinner but I will feature the whole meal instead of the main dish. I have been asked over 20+ times a day to feature main dishes but tomorrow I will include a whole meal. Keep the request coming at thecookinghusband@gmail.com

Happy Cooking!

Turkey Burgers with Herb Mayo

1 lb of ground turkey

2 egg whites

1/2 white onion chopped

1 tablespoon of season salt

2 tablespoons of Worcestershire sauce

fresh black pepper to taste

Take the ground turkey, egg whites, chopped onion, season salt, pepper, and worcestershire sauce and put all of it into a bowl together.

Time to get the hands dirty by mixing well with your hands.

Then form the mixture into three large hamberger patties and let rest while you start on the herb mayo.

Herb Mayo

1 8oz jar of real mayo

1 tablespoon of fresh parsley chopped

1 tablespoon of fresh chives chopped

1 tablespoon of fresh basil chopped

1 tablespoon of fresh oregano chopped

Empty the mayo into a bowl and add the fresh herbs.

Mix the mayo and the fresh herbs well and then stick the bowl in the frig while making the rest of the dinner (this is when I heat up the grill).

Slaw Salad

1 package pre-shredded angel hair cabbage

1/2 of white onion chopped

1 package ramen noodles

1 cup sunflower seeds

Take all the above ingredients and put into a large bowl. Don’t mix just yet

For the dressing:

2 packets of beef ramen noodle seasoning

1/2 cup of canola oil

1/3 cup apple cider vinegar

1/4 cup of sugar

Mix all the above ingredients and set aside and don’t add until to the slaw till about 10 minutes before serving.

Time to add the turkey burgers to the grill.

Now these are thick turkey burgers so I grill on high heat for 20 minutes, 10 minutes on each side.  Because turkey is a poultry, make sure the internal temperature of the burgers is 165 degrees.

Jen and I like our turkey burgers topped with provolone cheese and I added the cheese right before I remove the burgers from the grill.

The dinner is just about complete, so now it is time to put everything together. While the burgers are resting, I add the dressing to the slaw and assemble the burgers.

Here is how I stacked the burger with the herb mayo on one side of the bun.

And finally here is the total meal on the plate (and yes I cooked can baked beans–you don’t have to make EVERYTHING from scratch).

This weekend was all about some grilling out and we enjoyed it. I also hope you see that just by adding a few herbs to mayo, it can make the world of difference in a normal turkey burger.

Happy Cooking!

Best Damn Ribs:

2 cups light brown sugar

4 tablespoons onion powder

1 tablespoon dry mustard

1 1/2 teaspoons ground cinnamon

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 can tomato sauce

1/2 cup apple vinegar

5 teaspoons Tabasco sauce

Mix all the ingredients in a sauce pan.

Now bring to a boil and then simmer for 20 mins.

I cooked one rack of ribs but this sauce is enough for 4-5 racks of ribs. So here is how to do the ribs.

Cook plain ribs for 15 minutes in the oven at 500 degrees.

Cool the oven to 350 degrees and flip the ribs over and brush on the sauce. You will flip and add more sauce every 15-20 minutes–total time in the oven should be about 1.5 hours, so about 6-8 flips.

For added flavor you can caramelize the ribs by putting them on the grill for about 3 minutes on each side which I always do.

And now for the plating:

Hey it’s guy weekend cooking, so I didn’t have to worry about how the food looked on the plate.

Tonight Jen and I are having a few of our friends over for dinner so tomorrow I will post the menu/recipe-be sure to check back!

Happy Cooking!

Grilled Whole Lobster with Herb Butter
Grilled Vegetables

Check back tonight for the recipe and results.