Tag Archives: steak

Victoria’s favorite Brisket Chili

Smoked brisket chili

My darlin’ called yesterday to tell me that it smelled like fall outside, and she was hankerin’ for some chili and cornbread. I replied, “Your wish is my command.” (15 years, baby!)

I just happened to have the necessary left-overs in the freezer, so here’s what she got…

Victoria’s favorite Brisket Chili
1lb bacon
2 white onions, diced
2 Tbs fresh garlic, minced
2 (15oz) cans diced tomatoes
15 oz water
2 cups chicken stock*
1 sm can diced green chilies
Salt & pepper
1/2 pkg taco seasoning
2 Lbs ground beef (80/20)
2lbs smoked brisket, thawed and cubed
1lb grilled strip steak, thawed and cubed
2 (15oz) cans dark red kidney beans
2 (15oz cans pinto beans
1 (12oz) can tomato paste
5 fresh organic tomatoes, cubed

In a frying pan, cook ground beef, with salt, pepper, and taco seasoning, until crumbled. Drain and set aside.

In a heavy bottom pot, cook bacon until crisp, remove and set aside for later. Reduce heat and add onions and cooked ground beef to the bacon fat, saute 5 minutes, stirring. Add garlic and green chilies, and cook 5 more minutes. Add canned tomatoes, with juice, 15 oz of water, and chicken stock. Bring to simmer.

Add brisket and steak, cover and simmer on low for 1 hour.

Add all beans, tomato paste, bacon (diced), and fresh tomatoes. Simmer one more hour, uncovered.

To serve, top with Mexican crema, diced green onions, and shredded extra-sharp cheddar.

*For an even richer flavor, you can substitute the chicken broth with brisket broth, if you have some.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

 

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Filed under Misc Recipes

Oak grilled NY Strip Steak appetizer

So, Terry’s daughter Dani, our sometimes Sous Chef and photographer extraordinaire at Burnin’ Love BBQ is getting married in a couple of weeks and the reception meal is going to be one for the gastronomic record-books!

We’ve been cooking up a storm the last few weeks, testing and re-testing (yeah, it’s a tough job) and we’re pretty much dialed in on the meal.

Here is one (of the four) elements of the dinner plate…

Photo by Terry Ramsey

Oak Grilled NY Strip Steak
with
Horseradish Crema
on
Baguette Toast Points

Oak Grilled NY Strip Steak

1 New York Strip Steak, 2 inch thick
Salt
Pepper

Heat oak coals to approximately 450 degrees grill temp

Rub steak (both sides) with salt and pepper and allow to rest at room temp for 1 hour.

Place the steak directly over oak coals for 5 minutes. Flip the steak over for another 5 minutes of direct heat.

Remove the steak from direct heat and place it in indirect heat for 4 minutes.

Flip the steak over for another 4 minutes of indirect heat.

IMPORTANT: Allow steaks to rest off heat, covered loosely in foil for at least 5 minutes before serving or slicing.

Once rested, slice 1/4 inch thick on a bias, against the grain. Place 1-2 slices on toast points, top with a dollop of Horseradish Crema, and serve immediately.

Serves 4

Horseradish Crema

1/2 C Crema (Mexican sour cream)
2 Tbs prepared horseradish (Beaver brand)
1/2 t black pepper

Combine all ingredients and chill.

Baguette Toast Points

These toast points are a versatile base for all kinds of hors d’oeuvres. You can make the toast points in advance (see make-ahead tip, below) but don’t assemble the hors d’oeuvres until about 30 minutes before serving, or else the bread will get soggy. Yields 16 toast points.

8 slices French baguette, cut on bias (1/2 inch thick)
1 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper

Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high.

Set the bread on a baking sheet, brush one side with the melted butter, and season with salt and pepper. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes.

Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice diagonally. Let cool slightly.

Serves 4 as an appetizer or tapas, serves 2 as an entree.

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Filed under Appetizers & Sides, On The Grill Recipes

La Caja China World – Roasting Box Recipes from Around the Globe

FOR IMMEDIATE RELEASE

June 16, 2011

Elk Mountain Books is pleased to announce the release of:

La Caja China World: Roasting Box Recipes from Around the Globe

by Perry P. Perkins

Publication Date: Jun 11, 2011
ISBN 1463563167
Page Count: 158
Binding: US Trade Paper
Trim Size: 7″ x 10″
Categories: Cooking / Methods / Barbecue & Grilling
US$14.95

From the author:

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In La Caja China Cooking: The Secret to Perfect Roasting, we took a gastronomic tour of America.

With this new collection of recipes, your La Caja China becomes a magic carpet, allowing you to take your friends and family to the far corners of the world, and experience the delicious wonders waiting for you there!

In every culture and country that we researched in gathering this collection, we found people who enjoyed gathering together with loved ones, lighting a fire, cooking meat over it (or under it), and eating together.

Not coincidentally, we think, these folks shared a common passion for life and laughter, as well.

In La Caja China World, we invite your taste buds to join us on a globe-trotting adventure with dishes like:

Grilled Tri-Tip & Chimichurri in Argentina
Whole Roast Pig & Coconut Rice in Bali
Roast lamb & Potatoes in Greece
Beef Short Ribs & Scallion Salad in Korea
Christmas Goose in Sweden

If you’re looking to roast, grill, bake, braise, smoke, or barbecue; whether you’re cooking for a crowd, or creating memories with your family – look no further than La Caja China World!

La Caja China World is available from our eStore, as well as from our official Amazon.com Storefront.

Buy both La Caja China Cooking & La Caja China World, together, and get FREE shipping from Amazon!

Plus – Purchase your copy of La Caja China World by Friday, June 24th, and enter* for a chance to win a $50 grab-bag of your choice of La Caja China accessories! We’ll even pick up the shipping!

*To enter to win the grab-bag, participants must forward a copy of their e-receipt of purchase for La Caja China World, along with full name, mailing address, and personal email address, to editor@elkmountainbooks. All entries must be received by midnight Sunday, June 26th, 2011. One entry per copy ordered.

  ____________________________

About the Author

Perry P. Perkins is a freelance writer and work-from-home dad, born and raised in the Pacific Northwest (with a little time in Georgia.)

Perry has written several books, including two novels, four cookbooks, and two short-story collections. He writes regularly for a number of outdoor and travel magazines, Chicken Soup for the Soul, and several online foodie sites, including his own blog: www.burninloveblog.com

Both Perkins’ father and grandfather were professional chefs, and he was raised with a passion to cook, grill, and barbeque. One of three pit-masters behind Burnin’ Love BBQ, a local catering team, his favorite cooking equipment is La Caja China.

All of Perry’s books can be found at www.perryperkinsbooks.com

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Filed under Press Releases

Steak Doneness Poke Test

Hey all,

My dad taught me this method thirty years ago, and it’s never failed me. Great tip!

Rib Steak Poke Test – Primal Grill with Steven Raichlen

 

8 Comments

Filed under On The Grill Recipes, Technique, Videos

MEAT • FIRE • GOOD – The Burnin’ Love BBQ Cookbook is Now Available!

Heyya Foodies,

I can’t tell you how excited I am to announce that Burnin’ Love BBQ’s first cookbook, “MEAT • FIRE • GOOD” is now available!

Chris, Terry and I have gone all-out to share (almost) all of the secret recipes that have made Burnin’ Love BBQ so popular.

Take a look…

MEAT • FIRE • GOOD

ISBN: 1453657258
Page Count: 150
Binding Type: US Trade Paper
Trim Size: 7″ x 10″
Language: English
US$19.95

A collection of mouth-watering barbeque and grilling recipes by the boys at Burnin’ Love BBQ.

Back cover:

Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin’ awesome!

Since that evolutionary milestone, man has taken barbeque (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there.

If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it!

“MEAT FIRE GOOD” takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Burnin’ Love BBQ’s pitmasters, Perry Perkins, Terry Ramsey, and Christopher Renner, include their most popular grill-top recipes, slow-smoked pit favorites, amazing side dishes; and dozens of step-by-step crowd-pleasers..

Favorites like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

“Barbeque – it’s not a skill…it’s our superpower.” – Burnin’ Love BBQ

Click on this thumbnail for a sample recipe:

If you would rather pay by check, please print this page, include your name and shipping address, and remit with $19.95 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.

If you’re interested in multiple copies (5 or more) please contact me at editor@elkmountainbooks.com for bulk order discounts.

Thank you!

-Perry

—————————————————————————————

Title: MEAT FIRE GOOD

Name………………………………………………… Copies @ $19.95 = ………

Street…………………………………………………

City…………………………………………………… S&H: + 2.50*

State………………………………. Zip………………….

Total Enclosed ………………

Please make checks payable to Perry P. Perkins, and mail to:

Elk Mountain Books
PO Box 21
Wilsonville, OR 97070

Paperback, 7″ x 10″. 150 pp., retail $19.95. Please add the following for shipping: USA US $2.50 for the first book*, US$1.00 per each additional copy. Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.

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Filed under Reviews

La Caja China Cooking

Elk Mountain Books is pleased to announce the immediate release of “La Caja China Cooking” by Perry P. Perkins.

Click on Image to Purchase

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In “La Caja China Cooking” Pit-master Perry Perkins takes you on a gastronomic tour of America, from Miami’s classic Cuban dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Perkins includes grill-top favorites, amazing side dishes, and step-by-step Caja China instructions for “in-the-box” crowd-pleasers like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

So, fire up the coals, pick your favorite recipe, and dazzle your guests with these simple, yet mouth-watering dishes.

Wonderful things can happen when you think inside the box!

Product Details

  • Paperback: 164 pages
  • Publisher: Elk Mountain Books (August 14, 2010)
  • Language: English
  • ISBN-10: 1451598017
  • ISBN-13: 978-1451598018
  • Product Dimensions: 10 x 7 x 0.4 inches
  • Foreword: Roberto Guerra
  • MSRP: US $14.95

About the Author

Perry P. Perkins comes from a long line of professional chefs. As a third generation gourmand, he focuses his love of cooking on bar-b-que, traditional southern fare, and fresh Northwest cuisine. Perry has written for hundreds of magazines, and his inspirational stories have been included in twelve Chicken Soup anthologies, as well.

Perry’s books include the novels Just Past Oysterville, and Shoalwater Voices, Elk Hunters Don’t Cry, and his new short story collection, Four From Left Field. Perry, his wife Victoria and their young daughter Grace live in the Pacific Northwest, and you can read more of his work at www.perryperkinsbooks.com.

All of Perry’s books are available on this page at Amazon.com

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Flat Iron Chili Steaks

Flat iron steak is the American name for the cut known as Butlers’ steak in the UK and oyster blade steak in Australia and New Zealand.

Once a “throw away” cut or, at best, ground into burger, upscale restaurants have recently begun serving flat iron steaks on their menus since a new method of cutting and presenting this steak was developed by researchers at the University of Nebraska and the University of Florida.

This steak has a deep, rich flavor, which makes it perfect as a stand-alone dish, or as part of a recipe…with the recipe below, it’s my cut of choice for steak fajitas.

Flat Iron Chili Steaks

2 flat iron steaks, 1lb each
3 tablespoons olive oil
2 tablespoons onion, minced
3 cloves garlic, minced
1 tablespoon balsamic vinegar
2 ½ teaspoons chili powder
1 teaspoon hickory salt
1 teaspoon smoked paprika
1/4 teaspoon black pepper

Season steaks with hickory salt and place is a gallon-size resealable bag. Combine marinade ingredients and pour over steak, turn to coat, and seal up the bag. Let stand at room temp for 10 minutes. Preheat grill for medium high heat. Remove steak from dish, reserving marinade.

Place meat on grill and allow to cook for 13-15 minutes. Brush often with reserved marinade during cooking process.  When meat reaches desired doneness, remove from heat and allow it to sit for a few minutes before slicing.

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Filed under On The Grill Recipes