- Recipe for two burgers, scale for your needs.
- Cast iron frying pan is key (you want the patties to stick during cooking, it helps keep the patties from shriveling up).
- Use a small pot to press patties in pan while cooking.
Hamburger Buns (Brioche recommended)
1 pound ground beef (80% lean recommended, any leaner will result in dry burgers)
1/4 tsp vegetable oil
1/4 tsp kosher salt
1/4 tsp pepper (to taste)
2 slices American cheese
2 tbs mayonnaise
1 tbs minced shallot
1 1/2 tsp chopped pickles + 1/2 tsp brine
1 1/2 tsp sugar
1/8 tsp pepper
- Heat frying pan to medium-high.
- Add tsp of oil to pan (not too much).
- Add small ball of hamburger to pan, press aggressively with small sauce pan. The patty should be pressed thin and should stick to pan.
- Season patty with salt and pepper.
- Scrape patty from pan and flip.
- Remove from pan and place on side plate.
- Add cheese to resting patty.
- Repeat steps 3-7, stacking next patty on cheese for each burger (two patties per burger).
- Mix sauce ingredients and assemble burgers.
1 Tbsp butter
1 tsp olive oil
1 lb. ground beef
1/3 green bell pepper, minced
1/2 large yellow onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
2/3 cup ketchup
1/3 cup water
1 Tbsp brown sugar
1 tsp yellow mustard
3/4 tsp chili powder
1/2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
dash of hot sauce (optional)
- Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
- Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
- Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
- Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
The Closed-Oven Method
- Gather the ingredients.
- The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.
- Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan ribs down at room temperature.
- Half an hour before you start roasting, pre-heat your oven to 500 F and season the roast generously with
Kosher salt and freshly ground black pepper. I replaced with the rub below.
- Now it’s time to do your calculation. Simply multiply the weight of your roast by five. That’s your total roasting time, in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.
- When you’re ready to cook, set the roast in a roasting pan with a rack, fat-side-up.
If you’re nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.
- Put the roast in the preheated oven and roast it for exactly however many minutes you calculated above. When the time’s up, turn off the oven and walk away. Do not open the oven door for any reason for the next two hours.
- In two hours, take the prime rib out of the oven, carve, and serve right away. If you did use a thermometer, you’ll see that the internal temperature of the meat has reached 130 F, perfect medium-rare.
- Remove the ribs.
- Cut cross-wise, serve with horseradish sauce.
- For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.
- When trying to figure out how much time you need to roast your prime rib, use this simple calculation: weight of the prime rib x 5 = total roasting time in minutes. For example, if you have a 3-pound roast, 3 × 5 = 15 minutes. A 6-pound roast? 6 × 5 = 30 minutes.
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Horseradish Cream Sauce
3/4 cup (6 fl. oz./180 ml) heavy cream
1 cup (8 fl. oz./250 ml) sour cream
1/2 cup (3 oz./90 g) freshly grated or prepared horseradish
Juice of 1 lemon
Kosher salt and freshly ground pepper, to taste
½ cup honey
¼ cup soy sauce
3 cloves garlic, minced
juice of one small lemon
1 pound large shrimp, peeled and deveined
2 Tablespoons butter
green onions, for garnish
- In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
- In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions
2 pounds (1 kg) side wild salmon fillet (about 2 kg | 4 pounds)
2/3 cup plain breadcrumbs
2/3 cup grated parmesan cheese
1/4 cup finely chopped parsley
4 cloves garlic , minced
1/3 cup melted butter
Salt and pepper
Lemon wedges , to serve
- Position a rack in the middle of the oven. Preheat oven to 400°F Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.
- Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it’s easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
- Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb.
- Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.
- Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.
1 Green Pepper
- Boil chicken 10-15 minutes, cutting with kitchen shears (make sure cooked through).
- Drain chicken and return to pot, reduce to heat.
- Preheat oven to 400 degrees.
- Dice onion and green peppers and return to pot with chicken with tomatoes (drain first). Simmer for 10 minutes.
- Spread layers (at least two) of tortillas on baking sheet.
- Drain chicken mixture and spread evenly over chips.
- Spread cheese over chips and chicken mixture.
- Heat in oven for 8-10 minutes.
- 2 pounds extra large or jumbo shrimp, peeled (tails left on) and deveined.
- 4 tablespoons Pesto of your choosing divided.
- Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside.
- Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
- Preheat the grill to medium-high heat and grill shrimp until plump and slightly charred, a few minutes per side.
- Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly.
- 1 Pound of raw (white) shrimp with the shells on.
- Old Bay Seasoning.
- Bring water in pot with steaming tray to a boil.
- Sprinkle shrimp with old bay seasoning.
- Steam shrimp for 2-3 minutes, shuffle and continue for another 2-3 minutes.
- Shrimp will be a nice pink on both sides when done, be careful not to overcook!
4 salmon fillets I used skin-off
1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
4 tablespoons olive oil
salt and pepper to taste
1 teaspoon dried Italian seasoning herbs
Garlic Dijon Sauce
8 tablespoons butter, melted 1 stick or 1/2 cup
2 tablespoons honey
2 tablespoons dijon mustard
3 teaspoons minced garlic
salt and pepper, to taste I used about 1/8 teaspoon each
1 tablespoon fresh chopped dill
- Prepare four (4) 12×12 inch pieces of foil and set aside. Drizzle salmon with olive oil, rub over whole surface, then season with salt, pepper, and half of the Italian seasoning dried herbs. Repeat process with the shrimp.
- To make the sauce, stir together all ingredients in a bowl and set aside.
- Assemble foil packs by placing salmon in the middle, topped with 3-4 shrimp. Drizzle HALF of the sauce over the shrimp and salmon, RESERVE the other half for using later. Fold foil over the shrimp and salmon and pinch edges to seal closed so no juices leak.
- Grill foil packs over medium-high heat salmon-side down for 10 minutes, then flip and cook another 5 minutes or so until shrimp is opaque and salmon is cooked through and flaky or bake in for about 15-20 minutes at 400 degrees.
- Drizzle with the reserved sauce (you may need to microwave it for a few seconds first if the butter has cooled) and top with additional fresh chopped dill if desired and serve.