Recipes tagged with « Cooking »
Steakhouse Bold Rub
A rugged beef rub rebuilt with altered quantities: coarse salt reduced, spices shifted. Onion and garlic powders swapped for smoked variants, with ground coriander added for a fresh twist. Each element plays a distinct role. The salt anchors flavor, smoked powders punch the nose, coriander brightens. Works best massaged into firm steaks like ribeye or sirloin, catching juices mid-rest. Store leftovers airtight, no fridge required for months if dry. Use tactile feel and aroma, not just clocks. Prevents burning sugar pitfalls. Spice balance stops overpowering one note.
Cilantro-Lime Vierge Sauce
Bright, fresh, herbaceous sauce with a zesty kick from serrano pepper, smooth texture from avocado, and a vivid green color. Blended but slightly coarse for texture. Citrus and olive oil balance sharpness and heat. Great on grilled chicken, fish, or seared steak. Uses scallions instead of green onions for a sweeter milder onion note. Quick and no-cook, relying on fresh quality ingredients and proper chopping technique.
Beef Vegetable Pot Boil
A hearty combination of de-boned beef shoulder cubes, mixed vegetables, and a savory tomato-mustard broth. Seven one-liter jars prepared for canning. Slow simmer and pressure cook for deep melding of flavors. Substitutions include chicken broth swapped for beef for lighter touch; mustard replaced with whole grain for texture. Added parsnips for a sweet twist, softened alongside carrots and cabbage. Salt adjusted for preservation balance. Preparation involves precise layering of raw ingredients in hot jars, then sealed and processed under pressure for a reliable shelf life. Cook times tweaked for optimal vegetable integrity and beef tenderness.