Giant Ribeye Steak with Garlic and Herbs and the BEST Potatoes Ever!!!

Giant Ribeye Steak Basted in Butter, Garlic & Herbs and the BEST Potatoes Ever!

It's Saturday night and what else do you want for dinner after a long week of quarantine working from home and home schooling than a huge tender, moist, flavorful steak?  And how about the best potatoes I have ever made?  Seriously, I promise - they are insanely delicious!  By-the-way, this is a short recipe but there are a lot of photos and hopefully, a video!

Ingredients

2 large bone-in ribeye steaks, seasoned

4 medium or 3 large russet potates, cubed

4 garlic cloves, whole and smashed 

3 garlic cloves grated

3 sprigs fresh rosemary

3 sprigs fresh sage

3 sprigs fresh thyme

2 tablespoons dried Italian seasoning

3 tablespoons + 3 tablespoons vegetable oil

4 tabs butter

Thoroughly wash and dry the potatoes.  I usually cut them in half and then slice like french fries (oven fries) and then slice the opposite way to cube them.  There are more wedges than cubes, but you get the idea.  Add three tablespoons vegetable oil to a medium to large skillet over medium-high heat.  When the oil begins to ripple, gently add the potatoes.  Stir them around the coat them with the hot oil, add salt and pepper and stir again.  Elevate the heat to high and add two tablespoons of dry Italian seasoning and the grated garlic.  The aroma as it heats up with blow your  mind!  Stir one more time.  Don't leave the potatoes.  When you see a golden crust beginning to form, toss them or flip them with a spatula.  The process takes a few minutes each side.  Once you have flipped them, add fresh rosemary sprigs and reduce the heat to medium.  Allow it to cook without tending for six minutes.  Turn the potatoes over and let it work. 

Now, the steak, if you had your butcher season it or if you seasoned it yourself, should be ready to go into the skillet.  I like to sear and baste my steaks but I also know that there is nothing like a grilled steak, too.  So, however you decide to work.  You know, you could use a cast iron skillet IN your bbq grill at the end of its cooking to baste it with garlic and herb infused butter.  I am obsessed with searing and basting in the skillet manner of cooking the steak, so that is how I am going to write about it.  Very simple but insanely good!

Add three tablespoons vegetable oil and three or four tabs butter over high heat.  Add the garlic cloves and the herbs. Mmmm!!!

When the oil begins to ripple and the butter foams, coat the skillet thoroughly (sometimes it pools in one spot if not totally level) and add the steak. When you hear that crackle and pop Then you have done well!  Reduce to medium-high heat. Allow the steak to sear uninterrupted for about six minutes, maybe seven, if it is one full inch or more like mine was (more).  Afterward, lift up the steak, re-coat the skillet and lay the opposite side down. Again, six or seven minutes but on slightly lower heat.  During this time, use a spoon to baste the steak.  Do not be afraid to get the garlic and herbs on the steak; it's flavor!  Turn one last time after basting a couple of minutes, repeat on the other side and remove the steak.  Check with a thermometer in a couple of minutes to see if it is done. 

I hope the videos work!  When you click on it, it takes you to another screen.  Click on it again if it does not auto-start.  You can almost smell the flavors just looking at the video. 

Plate as you wish. Some people like their steaks cut off the bone and sliced.  I like to eat it and give my little dog the bone.  His treat for being such a great dog!  

I add a little more fresh rosemary and a little shaved parmesan to the potatoes once done cooking to add a little more flavor prior to serving.  The potatoes are crispy and full of flavors on the outside and soft on the inside.  All done on the skillet within 30 minutes for the potatoes, which you would want to start first.  

One more!!!

As always, Thank You for your visit and your time!  I always appreciate it!

Now, Go Cook Something For Someone You Love!!!

~Martin

In-House Cook

Country Style Pork Rib Tacos

Country Style Pork Rib Tacos

I fully enjoy exploring different types of proteins, meats, for different uses.  I am going to be making duck breast tacos  and bison tacos before long.  I had duck tacos in Ensenada, Mexico and that was the tastiest taco I have ever had.  Never thought I'd like duck, but, I do.  I love bison, too!  I have made bison burgers and chili and I love the sweetness of it.  I am even thinking about making deer tacos, but, I have had "Indian" deer tacos before, and it, too, was delicious, roasted in an underground fire pit.  That was amazing!

I bird-walked and now I am drooling.  Let's get back to our pork country rib tacos.  Most people use country style pork ribs for bbq.  The ribs have no bones and they are thick rectangular cuts of fairly lean meat with good fat marbleization.  (I don't know if that is really a word; beware, I may have just made up a word).  Most people steam or boil them first, then roast them in the slathered in sauce.  I did that a week or two ago.  See my recent two blog posts! Thanks!

Here's how to make flavorful tacos with minimum ingredients.  I cannot say this is a fast one, as it takes upwards of two hours, so, while you are under the stay in place ordinance, sounds like an opportune time to do this!  

Note:  My way is rather old fashioned, but for a reason.  Yes, I do have a slow cooker and you certainly Can you use that, but I prefer to do it my way.  You alter this however you need or want to in order to fit your life and schedule.  

Ingredients

1 - 2 pounds of whole or chopped pork country style ribs

1 large Mexican beer (I used Corona)

1 large container salsa of your choice 

3 tablespoons of apple cider vinegar

1 large onion, chopped

6 cloves garlic, smashed (they fall apart)

1 package of your favorite taco seasoning or, my Mexican spice blend, four tablespoons, halved 2 and 2 tbspn

My Mexican Spice Blend:

3 tablespoons Smoked Paprika

2 tablespoons Pasilla or Chile Molida powder

2 tablespoon granulated garlic

2 tablespoons granulated onion

1 tablespoon dried thyme

2 tablespoons dried oregano

1 tablespoon cumin

1/2 tablespoon coriander seed

salt and pepper

2 dried Chile Ancho pods

1/2 cup chopped fresh cilantro

2 tablespoons of Chipotle in Adobo

3 tablespoons of vegetable oil 

2 tabs of butter

2 cups of water + 2 cups 

In a large pot over high heat, add the pork, two cups of water, salt and pepper.  When the water boils, reduce the heat to low, cover and simmer for thirty (30) minutes. 

Next, in the same pot, perhaps.........

In a large pot over medium high heat, add the oil and the butter.  When the oil begins to ripple and the butter foams, coat the bottom of the pot well and add the meat.  Add salt and pepper and let the meat sear until a nice golden crust begins to form.  Use a large wooden spoon the turn the meat as it forms its crust. 

Add two tablespoons of the spice mix while the meat browns. 

Add the chipotle in adobo, onion and smashed garlic, and the chile ancho pods, whole. 

Finally, add half of the fresh cilantro.  

Now, add the beer and stir as it foams up and then down. Add the other half of the spice mixture and salsa and completely combine all of the ingredients.  Add the apple cider vinegar and water and vigorously stir. Bring the liquid to a boil, reduce the heat to low, cover and allow to simmer for 45 minutes to one hour.  The meat will be so tender it will begin to fall apart, which is perfect.  Drain the fat, if possible and use a slotted spoon to serve your tacos, whether on original street taco tortillas or fried or simply room temp flour tortillas, whatever you like best!  Be sure to garnish with the remaining fresh cilantro! You can fish out the chile pods, but they might also fall apart, too, being reconstituted. 

With that, I Thank You for your visit and I hope you enjoyed this recipe.  If you make it, drop me a line here, on Twitter @inhousecook1 or on facebook at In-House Cook!  

Now, Go Cook Something For Someone You Love!  Make it a taco night!  

~Martin

In-House Cook

Craig's Burger: Double Cheese Burger with Grilled Jalapenos and Onions, Bacon and Egg and Special Sauce!

Double Bacon Cheeseburger with Fried Jalapenos, Grilled Onions, Eggs and Special Sauce

A Burger Created by Criag  

One recent evening, I explained to Craig that I wanted to make burgers the next evening, but not just a regular old burger.  I wanted something cool to expand my culinary horizons.  So Craig started naming off things:  Jalapenos (he is the Jalapeno god), seasoned bacon, eggs, two patties, double cheese and a special sauce. That sounded fantastic, actually, so I did just that.  Here it is!  Fun to make, better to eat.  My friend Pat asked if you have to unhinge your jaws like a snake to eat it.  Do what you gotta do; it's Worth It!

Let's get to it!  

Ingredients

1 pound lean ground beef 93%

1 pound ground beef 85%

4 eggs

2 jalapenos, sliced lengthwise

1 onion, sliced in disc rounds

2 burger buns 

1/2 cup mayo

2 tablespoons Chipotle in Adobo sauce

6 slices of bacon (plus two for the chef)

salt and pepper

2 tablespoons Worcestershire sauce

two tabs butter

You will need two skillets, one large for the bacon and burgers and one for the jalapenos and onions. 

Slice the chile down the center and take out the seeds and the ribs. That's where the heat lives. Slice the two halves to make two more sliced halves that look like sheets. See below.  

 Add a tab of butter to the skillet (I used a small cast iron skillet) and get good coloration, or char on them.  Color is flavor!

Remove the jalapenos and add two more tabs of butter.  Can you imagine the flavor the onions will take on grilling them in the same skillet with the chiles? Add a little salt to the onions to make them sweat. Pepper is fine, too. 

Meanwhile, two fun tasks.  

Combine the two packages of ground beef into a large bowl.  Add two hefty tablespoons of Worcestershire sauce. Add whatever else crosses your mind, but that is all I added to the meat. Form four - six large but super flat, thin patties.  Set aside in the frig to firm up. 

Next, in a small bowl, add the mayo and the chipotle adobo sauce and stir.  Set that in the frig to allow the flavors to marry and also firm up. 

Meanwhile, in the large skillet, with a ceramic bowl nearby, fry the bacon slices. I added black pepper and dried oregano to the bacon to add flavor.  Set the bacon aside when done and 3/4 of the rendeirngs into that bowl.  Save for future use or put throw it into the garbage in a bag. 

Fry the patties for burger one in the remaining bacon renderings.  Salt and pepper the first side, then, salt and pepper the raw top side.  

Before removing, add cheese (I used Mild Tilamook Cheddar) to the cooked side when turned. Place a cover or a foil tent over the burgers and allow the cheese to melt all gooey down the sides. 

To build:  add two grilled jalapeno slivers atop the cheese.  Place a heap of caramelized onions atop the chiles.  Add the special sauce to either top or bottom the buns, which I'd toasted while frying the burgers. Add whatever condiments you prefer.  

I put the special sauce on the top bun, mayo on the bottom bun, bacon atop the onion, more special sauce, then two fried eggs atop the bacon.  The eggs were pretty small so I fried two.  If you have large eggs, one will be fine. 

And that's Craig's Burger!

Now, GO Cook Something for someone you love!  A giant burger?  This one?  I'd Love that!  Get creative during your stay in place time!  Have fun with it!  Make it together with the family!  Enjoy!

Thank You for your visit and your time!

~Martin

In-House Cook

Fastest Country Style Pork Ribs Everrrr with Homemade Pantry BBQ Sauce

Fastest Country Style Pork Ribs with Homemade BBQ Sauce Everrrr!!!

I was not going to blog this at first, but it turned out so well that I cannot resist.  I had a package 1.5 pounds of country style cut pork ribs.  I seasoned them simply with salt, pepper, some fresh rosemary (rosemary and thyme go perfect with pork and poultry) and dried thyme and coriander seed. I sliced half an onion into discs and placed them at the bottom of a pot.  I placed the pork ribs atop the onions.  I added the seasoning and 2.5 cups warm water.  I popped the lid on over high heat and brought the water to a boil. I reduced the heat to low and let it simmer (to steam) for 40 minutes.  

Next, I made my Pantry homemade bbq sauce.  I used what I had on hand, and you can, too!

2 cups ketchup

1 cup plum sauce (for Chinese stir fry)

1/2 cup hoisin sauce (also leftover from stir fry)

2 tablespoons aged Shoyu (soy sauce)

1 teaspoon garlic chili sauce

1/4 grated onion

2 cloves grated garlic

1/4 teaspoon salt and black pepper

Let simmer for thirty minutes then remove from heat. 

Delicious simple Pantry BBQ Sauce. 

In other words, use what you have on hand!

Once the meat is done steaming, place it onto a baking sheet or pan.  Pour 3/4 of the sauce over the rib meat and roast for 18 minutes at 400-degrees, turning every nine minutes until the ribs are gooey.  

So, here is my problem.  I was so hungry by the time they were done I forgot to take pictures, but I can assure you, they were amazing.  The look on Gus's face - my little dog - was one of seething jealousy.  If Gus is jealous, you Know they're good!

With that, friends, go to your kitchen.  Cook something for someone you love.  During this stay in place situation, it is important to use what we have on hand up first before going out to restock.  Be safe, I love you all, and Thank You for your visit!

Pan Fried Andouille Sausage, Potatoes and Eggs with PIco de Gallo and Guacamole

Pan Fried Andouille Sausage, Potoatoes and Eggs with Creamy Garlic Goat Cheese, Pico de Gallo and Guacamole

I know what you are thinking, "Oh god, another long blog post!"   Trust me, this one is short and spicy and all kinds of delicious!  It is also a one pan wonder meal and feeds two hearty appetites to four healthy appetites to six tiny appetites.  

Let's get to the ingredients.  You'll see that two parts of this recipe I simply store bought rather than slave over making them.  I mean, if you Want to spend an hour or two chopping and slicing and mashing from scratch, which I have done, too, more power to ya!  But like you, I am working remotely from home and every minute counts. 

Ingredients

6 medium to 4 large washed russet potatoes, cut into wedges

2 cloves garlic, grated or finely chopped

3 - 6 sprigs fresh cilantro

3 eggs, beaten (seasoned as you or If you wish)

2 - 3 links Andouille sausage, sliced into angular discs

1 container store bought pico de gallo

1 small container guacamole with serrano chiles and cilantro

1 container creamy garlic goat cheese or cream cheese

In one large skillet, cast iron or otherwise, add three tabs butter or three tablespoons vegetable oil.  Grape seed oil would be great, too. Add the andouille sausages over high heat to start. Once the sausages begin to form a char crust, reduce to medium-high heat.  Turn the sausage discs over and when they begin to show char, remove them from the skillet.  

I added salt, pepper and some leftover fresh rosemary from a sprig I had picked earlier in the week. 

Add the sausage back.  Stir to mix the spuds with the sausage.  Add the 3 beaten egg mixture over medium high heat and toss continuously until the egg breaks up and is finished cooking.  

To plate, add a large spoonful of the guacamole and pico de gallo each.  Then add a larger serving of the potato and sausages. Top with a good rounded tablespoon of the garlic goat cheese and fresh cilantro as garnish.  Serve family style or by the plate, as described above. 

With that, friends, I say Thank You for your visit and know how much I appreciate you! 

Now, GO Cook something for someone you love!❤