Sunday, 15 January 2017

Backyard BBQ Battle, Episode 12, Chef's choice

I decided to cook steak for this last episode.  Bill went with duck.  Stewart's line of the day was "how's your duck Bill?".

I made an argentinian style steak rub.  It will soon likely be for sale under the www.hogbbq.ca brand.  So I'll give the ingredients (kosher salt, pepper, sweet paprika, granulated garlic, dill weed, coriander, red pepper flakes, mustard powder, onion powder) but you'll have to watch the show to get an idea of the quantities.

The rest of my recipes are below.

Chimichuri
·         2 cups packed fresh Italian parsley leaves
·         4 medium garlic cloves, peeled and smashed
·         1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
·         1/4 cup red wine vinegar
·         1/2 teaspoon red pepper flakes
·         1/2 teaspoon kosher salt
·         Freshly ground black pepper
·         1 cup extra-virgin olive oil

Throw everything in a blender and go!

Melted Onions

·         6 medium yellow onions (skin on), 8 to 10 ounces each, about the size of a tennis ball
·         ¼ cup (½ stick) unsalted butter
·         ½ teaspoon kosher salt
·         ¼ teaspoon freshly ground black pepper
·         1 teaspoon sherry vinegar
·         1 tablespoon minced fresh Italian parsley

Render the onions down in a cast iron skillet.  When fork tender and translucent, add salt, pepper, vinegar and parsley.  

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