Chef Jessica: Steak Kabob and Mustard Glazed Salmon
For more recipes go to facebook.com/followchefjessica or cookingbright.com
Steak and Potato Kebabs
2 medium New York Strip Steaks- or steak of choice
4 medium shallots
8 small red skinned potatoes
2 TBSP fresh rosemary, minced
4 cloves of garlic pressed
½ tsp kosher salt
1 tsp fresh ground black pepper
¼ cup extra virgin olive oil
Bamboo skewers-soaked in water for 30 minutes
Combine rosemary, garlic, salt, and pepper. Cut steak in 1 ½ cubes and coat with seasoning mixture. Place potatoes in medium saucepan and bring to boil. After potatoes have simmered for 5 minutes add whole shallots. Simmer until tender but skin is still intact then drain potatoes and shallots. Add oil to steak mixture then stir in potatoes and shallots. Alternate steak and potato on bamboo skewers, finish with a shallot on each. Grill on preheated grill over direct high heat, 7-8 minutes for medium rare. Turn regularly while cooking.
Grilled Salmon with Mustard Glaze and Grilled Broccoli
This quick and easy meal can be prepared in minutes and it is wonderfully nutritious:
2 Tbsp cup spicy brown mustard
2 Tbsp dark brown sugar
2 salmon fillets (about 6 oz each)
1 large head of broccoli, trimmed to medium florets
4 Tbsp extra virgin olive oil
Kosher salt and fresh ground pepper to taste
Preheat grill to high. Season filets with salt and pepper. Combine mustard and brown sugar then apply to flesh side of filets. Carefully apply some of the olive oil to the grate of the grill using tongs and a paper towel as demonstrated. Gently place salmon on grill skin side down and grill until skin turns black, about 3 minutes. Turn salmon over and cook until desired doneness.
While salmon is cooking toss the broccoli with the remaining olive oil, salt and pepper. Place in grilling basket and stir occasionally until stalks are tender and florets are nicely browned. Serve immediately.
Cooked today using:
GE Monogram 48 Outdoor Cooking Center
-4 grill burners, 2 Rotisseries, Smoker, and a warming rack
-2 (14,000 BTU) Infrared gas rotisserie smoker system
-4 (20,000 BTU) Cast Iron Gas Burners
-5,000 BTU built in stainless steel gas smoker burner
-Rotary Multi-spark Piezo igniter
-Made of heavy duty 304 stainless steel
Perfect Steak With 3 Home-Churned Compound Butters | Shop Tastemade
Tap into your inner homesteader and make surprisingly easy homemade butter, a perfect complement to steak night. Want the churner? Click here:
Ingredients:
Steak:
1 bone-in rib-eye steak, 1 1/2-inches thick
2 tablespoons canola oil
Salt and pepper to taste
3 tablespoons unsalted butter
2 garlic cloves, peeled and lightly crushed
2 sprigs fresh rosemary
3 sprigs fresh thyme
Home-churned unsalted butter:
30 ounces heavy cream, divided in 3
Chipotle, garlic and lime butter:
1/2 cup home-churned unsalted butter, softened
2 chipotle chilies in adobo sauce, chopped
2 teaspoons garlic powder
1 teaspoon honey
Zest of 1 lime
Tarragon, mustard and lemon butter:
1/2 cup home-churned unsalted butter, softened
1 tablespoons whole-grain mustard
2 tablespoons chopped tarragon
Zest of 1 lemon
Caramelized onion and gorgonzola butter:
1/2 cup home-churned unsalted butter, softened
1/4 cup caramelized onions, cooled and chopped
2 tablespoons gorgonzola cheese, crumbled
Steps:
Churn the butter:
Using a home butter churn, place 10 ounces of heavy cream into the cylinder and churn until the butter fat has separated from the milk. Once the butter has solidified, remove the butter, pour out the buttermilk and save it for a later use. Transfer butter fat to a medium-sized bowl and rinse by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. This should yield just about 1/2 cup of butter. Transfer to a dry plate and set aside.
Make the compound butter:
In a small bowl, combine all of the ingredients for the desired compound butter and stir to combine. On a square of plastic wrap, mound the butter mixture near the edge closest to you. Using the plastic wrap, slowly start to roll the butter into a cylinder and tie off on both ends until taught. The best way to achieve this is to tie off one end and twist the other until a perfect cylinder has formed. Place in the refrigerator for an hour or until completely firm. Use this process for each compound butter.
Cook the perfect steak:
On a large plate, carefully pat your steak dry with a paper towel and let sit at room temperature for 30 to 45 minutes. Rub the entire steak with 2 tablespoons of canola oil and season liberally on all sides with salt and pepper. Place a 12-inch cast-iron skillet over high heat until the pan just begins to smoke. Carefully add steak and cook on one side for 2 to 3 minutes and a nice crust has formed. Flip the steak, add the butter, garlic, rosemary, thyme and with a large spoon, baste for another 2 to 3 minutes. To successfully baste, tilt the pan slightly toward you so that butter collects by the handle. (Be sure to grab the handle of the cast-iron skillet with a dry towel or oven mitt.) Use a spoon to pick up butter and slowly pour it over the steak, aiming at light spots and any un-rendered fat. Cook until the internal temperature reaches 125 degrees F. Transfer the steak to a large plate and pour remaining pan juices on top. Let the steak for 10 minutes, carve and serve with a slice of your favorite homemade compound butter!
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Carne Asada Gringo Style & Quarantine Cooking – Season 3: Episode 8
Carne Asada Gringo Style & Quarantine Cooking
HowToBBQRight Podcast S3E8
with Malcom and Rachelle Reed
This week on the HowToBBQRight Podcast, Malcom talks about the one thing that has been on his mind lately… The Tiger King (0:58). Then we talk about grilling Carne Asada (3:08), the importance of the marinade (5:00), why he chose the Weber Grill to cook carne asada (8:32) and how he grilled the veggies (11:08).
Malcom talks about his new Side Chick (16:43). Then we talk about the Tiger King some more (21:22)… and then we talk about cooking at home (24:43) and using this time to teach kids to cook (31:29).
Then we talk about the PK Grills #STAYINCOOKOUT we’ll be doing this weekend – and all those details… (34:01)
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Carne Asada Gringo Style & Quarantine Cooking