Original Ranch® Pork Chops
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
4 pork loin rib chops about 1-inch thick
dash of paprika (optional)
fresh cracked black pepper
Preheat the Grill to hot about 450 degrees
In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
Arrange the chops on a baking sheet or try with a rack. Grill the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.
Tonight I’m serving with fresh broccoli with a little lemon zest and a garden salad.
The Perfect Burger
1 pound beef brisket point ground
1/2 pound boneless beef short ribs ground
1/2 pound boneless ox tail ground
9 slices bacon thick cut
6 slices sharp Cheddar cheese
2 tablespoons butter softened
6 burger buns
1 pinch salt
1 pinch black pepper
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon sugar
3/4 cup soy sauce
1½ teaspoons chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon salt
2 tablespoons sugar
Mix the ground beef brisket, short ribs and ox tail together completely. Then, form six patties, approximately 1/3 pound each, and refrigerate until needed.
Using charcoal, build a fire for direct grilling and preheat to 400°F. While the grill preheats, mix the Burger Baste ingredients together in a small bowl, set aside.
In another small bowl, mix the Bacon Rub ingredients, and then season the bacon liberally. Once the grill is preheated, place the bacon over direct heat and cook for 1 minute on each side, or until the bacon is charred and brown.
While the bacon is cooking, season the burger patties with salt and black pepper. Place the patties over direct heat and cook for 3½ minutes on each side, while basting every couple of minutes. Place a slice of cheese on each burger during the last minute of cook time and remove the patties and bacon from the grill. Discard any remaining Bacon Rub and Burger Baste.
Lightly butter the face of the burger buns and place them over direct heat with the grill lid open. Cook for 30 seconds or until the face is light brown and toasted and remove from grill. Place cheeseburgers and bacon on buns.
Chicken Tikka Masala
1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don’t want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
For the sauce: When you’re ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it’s charred, about 2 minutes on each side. (Don’t worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don’t use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It’s a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Herb and Garlic Roast Pork Loin with Honey Mustard Sauce
1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey
1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.
Tonight, I’m serving with potatoes, and garden salad.
Stir-Fried Spicy Chicken Tenders Salad
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken breast tenders, cut into 2-inch pieces (see Variation)
1 tablespoon canola oil
1 16-ounce package frozen bell pepper and onion mix
Combine sugar, paprika, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes or overnight.
Heat oil in a large nonstick skillet over high heat. Add pepper-and-onion mix and cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes. Add the spice-rubbed chicken and cook, stirring, until no longer pink in the center, 3 to 5 minutes. Serve hot. Variation: Make Stir-Fried Spicy Beef by using 1 pound of stir-fry beef or thinly sliced top round steak instead of chicken in this dish.
Tonight, I’m serving over a large bed of spring greens for a Asian salad.
Miso-Glazed Skirt Steak
3 tablespoons red wine vinegar
2 tablespoons yellow miso paste
1 tablespoon packed brown sugar
1/8 teaspoon cayenne pepper
2 cloves garlic, finely minced
1 (1 1/2-pound) skirt steak, cut into 4 pieces
freshly ground black pepper to taste
Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.
Tonight, I am serving with oven roasted baby potatoes, green beans wrapped in bacon and fresh garden salad.