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"Salt and Pepper" Grilled Skirt Steak Recipe This "salt and pepper" grilled skirt steak recipe is so easy because the seasonings are so simple. Skirt steak is such a juicy, flavorful cut of beet that you don't need to do too much. Makes 6 Serving of "Salt and Pepper" Grilled Skirt Steak Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes Ingredients: • For the marinade: • 2 tbsp soy sauce • 2 cloves mashed garlic • 1/2 tsp white pepper • 1/2 tsp cayenne pepper • 1 tbsp vegetable oil • - • 2 lbs beef skirt steak, cut in 6-inch pieces • 1 tbsp freshly ground black pepper • kosher salt to taste Preparation: In a large mixing bowl, combine all the marinade ingredients and whisk together thoroughly. Add the skirt steak, and toss in the marinade until all the pieces are coated evenly. Cover the bowl and let sit, at room temperature for 20 minutes. Remove skirt steak from marinade and pat dry with paper towels. Season with...

Banana Bread Recipe courtesy Emeril Lagasse, 2003 Prep Time: 20 min Inactive Prep Time: 10 min Cook Time: 1 hr 10 min Level: Intermediate Serves: 1 loaf Ingredients 10 tablespoons plus 1 teaspoon butter 1 cup mashed ripe bananas (about 2 large bananas) 1/2 cup sour cream 2 large eggs 1 1/2 teaspoons vanilla 2 cups cake flour 3/4 cup plus 2 tablespoons sugar 1 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 1 cup toasted, chopped walnuts Directions Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. Puree the bananas, sour cream, eggs and vanilla in a food processor. Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add th...

Beer Can Chicken Serves 4 1 tablespoon sugar 1 tsp dry mustard 1 tsp onion powder 1 tsp paprika 1 tsp kosher salt 1 tsp garlic powder ½ tsp ground coriander ½ tsp ground cumin ½ tsp freshly ground black pepper One 4-lb or larger chicken (make sure it will fit in your grill standing up when the cover is on) One 16-oz can beer Vinegar in a spray bottle 1. Set up the grill for indirect grilling. Oil your grill’s cooking surface. 2. Combine the sugar, mustard, onion powder, paprika, salt, garlic powder, coriander, cumin, and pepper in a small bowl. 3. Remove the neck and giblets and any excess fat from the chicken, rinse it inside and out under cold running water, and pat dry with paper towels. Brush the vegetable oil over the chicken. Take the rub mixture and coat the chicken inside and out with it. 4. When the grill is ready, open the beer can and pour off half the beer, or drink it. Set the half-full can on your countertop and slide the chicken over the top of the ca...

Since I shop at BJs, I can purchase a whole tenderloin in the vacuum package at a much cheaper rate then buying a tenderloin from Publix. This recipe turns out MELT IN YOUR MOUTH, yummy! I am not a medium rare meat eater, so you do have to cook longer than 30 minutes for this to turn out medium. Also, I do not have a iron grill pan, so this just goes into a roasting pan after I am done searing it on my griddle. You cannot go wrong with this recipe! It is sooooo good!!!! Times: Prep 5 min Inactive Prep 40 min Cook 30 min - 45 min Total: 1 hr 15 min Ingredients * 1 1/2 teaspoons kosher salt * 1 1/2 teaspoons freshly ground black pepper * 1 teaspoon freshly ground cumin * 1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin * 1 teaspoon vegetable oil Directions Preheat the oven to 350 degrees F. Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well. Preheat a cast iron grill pan over high heat...

This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orange in color. Ingredients 1 cup mayonnaise 3 tablespoons white sugar 3 tablespoons rice vinegar 2 tablespoons melted butter 3/4 teaspoon paprika 3/8 teaspoon garlic powder Directions 1 In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate. There are many variations, but this is more or less the gist of what constitutes the sauce.

OREO DESSERT - by Jo Ann Sikes 24-28 Oreo Cookies,crushed in food processor or any way you can 1/4-1/3 c. butter, melted 1/2 gallon ice cream, soft (your choice of flavor, I use Chocolate Chip Mint) 1 large Cool Whip 1 jar chocolate fudge sauce Grated chocolate for garnish Day before: Blend crushed Oreos with melted butter. Press into 9 x 12" pan. Place in freezer for 30 minutes. Remove and spread ice cream over cookie crust. Freeze again until firm. Remove, pour chocolate sauce ( I microwave it to soften) over ice cream. Return to freezer until sauce freezes firm. Spread Cool Whip on top of fudge, sprinkle with grated chocolate. Freeze overnight. Enjoy!

2 to 2 1/2 pounds pork tenderloin 2 tsp kosher salt 1 tsp black pepper 2 tsps ground cumin 1/2 cup apricot jam or preserves 2 jalapenos, sliced into rings and seeded 1 red onion, roughly chopped 8 small flour or corn tortillas, warmed 1 cup fresh cilantro leaves 1 lime, cut into wedges Heat oven to 300 deg F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapenos over the pork and toss. Serve with tortillas, cilantro and lime wedges.