burgers, food, grilling, recipes

Faijita Burger

So trying to take faijita friday to another level using those 1/2 l lb burger patties from porterroad costarring my rub. Started out with rubbing those patties down with my rub then cooking these bad boys on the blaze products out door grill using kochcookware iron skillet for the veggies that included red and green bell pepper with some red onion. Then grilled those amazing beef patties that are aged for at least 14 days, and mixed with the right ratio of fat.

Then I topped these burgers with pepper jack cheese slices, along with the grilled green and red bell peppers with red onions. Then topped with some fresh pico de gallo and some siracha ketchup. Also served with crinkle baked fries with queso cheese with chopped roasted jalepenos and some more pico de gallo for an amazing faijita Friday meal.

food, Italian Meal, pasta, recipes

Stuffed Spinach Ricotta Shells

Well unfortunately it’s still raining so had to cook indoors but it wasn’t all bad, since I finally got a chance to make these stuffed Spinach Ricotta shells. I have included the recipe below:

1. Started with boiling large pasta shells
2. Then started to make stuffing for shells using:
3. 12 ounces of ricotta cheese placed in bowl
4. Cooked up 3/4 cup of chopped fresh spinach with tablespoon of minced garlic until sauteed then allow to cool
5. Stirred in the cooked spinach and garlic with the ricotta cheese
6. Then mixed in 1/2 cup of freshly grated parmesan cheese
7. Added in one egg, tablespoon of basil and another tablespoon of oregano with salt and pepper
8. Stirred all the ingredients together in a bowl and allowed to cool in refrigerator for about 30 minutes.
9. Strain cooked pasta and rinse in cold water and set aside to cool
10. Once mixture and shells are cooled use spoon to gently stuff each shell

***Preheat oven to 400 degrees***
For the casserole dish I layered as follows:
1. Poor 1/2 cup of marina in bottom of dish
2. Add stuffed shells open side facing up
3. Add another 1/2 cup of marina sauce on top of shells
4. Then take fresh mozzarella sliced and place atop The sauce
5. Then pour remaining marina atop slices
6. Then take 1 cup of shredded mozzarella and 1/2 cup of freshly grated Parmesan to cover atop the dish
7. Place casserole dish in oven at 400 and bake for 18-20 minutes until cheese is thoroughly melted and then place on broil (high) for about 3-4 minutes until cheese gets little brown.
8. Allow to cool for a few minutes then slice and serve.

barbeque, food, grilling, recipes, smoked meats

Smoked Peach Bourbon Pork Loins

So plan was to make an amazing peach butter bourbon spiral ham for my colleagues at work…well guess what I could not find any at local grocery. So like any good Marine I decided to improvise and it all began with couple of pork loins.

Then I used caribeque honey heat rub on one loin and Tennessee mojo rub BBQ magic on the other loin. Then I doing wrapped in plastic wrap and allowed to rest for 25 minutes while I set up the primo grill for indirect heat using prime6 charcoal and some peach wood chips. I also used a few other ingredients for this recipe that I am sharing as well.

Glaze comprised of:
1/2 cup peach & prosecco preserve
50 ml Evan Williams peach bourbon
1/4 cup of honey
1/2 stick melted butter
1 tbs dried red pepper flakes
**Whisked together until blended well and then use as glaze once internal temps have reached around 130

Spray compromised of3/4 cup peach Snapple tea
50 ml Evan Williams peach bourbon

1/4 cup of pineapple juice

Once I was able to get the Primo around 250. I placed the pork loin on indirect side above drip pan that contained organge mango juice along with water. Then I allowed to smoke until internal temp reached 130 degrees (about hour and half) then used glaze to cover on all sides and allowed to cook until internal temp reached around 145. I allowed the meat to rest for at least 18-20 minutes before slicing and serving.

barbeque, food, grilling, recipes, smoked meats

Cherry Smoked Short Ribs

So I decided to smoke some beef shorties I found on sale but with a fun twist that turned out amazing. I started by rubbing these down with threelittlepigs touch of cherry mesquite rub which is awesome by the way. Then started primoceramicgrills until it reached 250. Then I added pan of underneath the ribs with cherry juice and water. Then created a spray combo of cherry juice and evanwilliams cherry bourbon to use as spritz for for these short ribs, while smoking with cherry wood chips and charcoal indirect. Once internal temps reached 165-168 range I pulled off and placed in pan with cherry coke, more cherry juice and some more cherry bourbon, covered with double aluminum and cooked direct until they reached 202-205 internal temp

You may be thinking too much cherry but honestly those ribs took the color and flavor perfectly and served with baked sweet corn bread for an amazing combo…even my son was seriously impressed.

barbeque, food, grilling, recipes, smoked meats

Smoked Cherry Bourbon Glazed Ham

Well if you know me at all you know I like creating new flavorful dishes and of course on Easter it was no exception. I started with 9lb bone in spiral ham. Then started the creative process which started with rubbing down the ham with Tennessee mojo BBQ rub along with 1/4 cup of brown sugar and 3 tbsp of smoked paprika. I then double wrapped in saran wrap overnight in the refrigerator.

The next day I pulled ham out to allow to get to room temp, while I set-up the primogrill for indirect cook using combination of prime6 charcoal along with some cherry wood chips for additional flavor. As I allowed the cooker to reach 250 temp I set drip pan underneath indirect side that contained pineapple and cherry juice with water. Then next I worked on my spray which consisted of 3/4 cup pineapple juice, 1/4 cup of cherry juice and 4 tbsp of red maraschino cherry juice with 4oz (two shots) of Jim Beam red stag black cherry bourbon.

Once the cooker was set I placed ham on indirect side above drip pan and would spray ham down on all sides every thirty minutes until around 2 hour 15 minute mark, then I added incredible glaze noted below for last 30 minutes to take this ham to the next level and I am not kidding either.

I used 3/4 stick of melted butter, 1/2 cup of brown sugar, 6 oz of jimbeam red stag black cherry bourbon and another 4 tbsp of red maraschino cherry juice then blended well. This was used to baste the ham for last 1/2 hour of cook. The total cook time was right around 2 hours and 45 minutes for an incredible cherry bourbon smoked Easter ham the family devoured. I am definitely making this again and maybe real soon.

barbeque, food, grilling, recipes, smoked meats

Smoked Mango Habenero Pork Tenderloin

So started with that mango habanero rub from grillyourassoff that really inspired the remainder of the recipe for this cook. Once the pork loin was rubbed down, allowed to rest for about 20 minutes. I also used a few other ingredients for this recipe that I posted below that turned into one amazing glaze.

✴✴✴✴✴✴✴✴✴✴✴✴✴✴✴
Follow me on IG @bluetravelz πŸŒŠπŸ„
✴✴✴✴✴✴✴✴✴✴✴✴✴✴✴
.
Glaze comprised of:
1/2 cup mango chutney
1/4 cup of rye bulleit bourbon
1/4 stick of melted butter
1 tbs dried red pepper flakes
**Whisked together until blended well and then use as glaze once internal temps have reached around 130

Once I was able to get the Primo around 250 I placed the pork loin on indirect side above drip pan that contained organge mango juice along with water. Then I allowed to smoke until internal temp reached 130 degrees (about hour and half) then used glaze to cover on all sides and allowed to cook until internal temp reached around 148. Always remember to allow the meat to rest for at least 12-15 minutes before slicing and serving.

food, recipes

Chicken Parmesan

Well if you missed my post on Instagram the shame on you, lol! This meal is a rerun at our house and for good reason. This dish is both flavorful and filling and also not very hard to make. Included below is how I make my #chickenparmesan, which the family enjoyed. As always let me know what you think and appreciate all the support! πŸ‘

1lb of skinless chicken breast
1 package of thin spaghetti
1tbs minced garlic
olive oil

Egg Wash;
1 egg
1/2 cup milk

FOR THE Chicken breading
1/4 cup of parmesan cheese
1/4 cup of Italian bread crumbs
1⁄2 cup all-purpose flour
1⁄4 teaspoon salt
1⁄2 teaspoon fresh ground black pepper
1 teaspoon of dried oregano
1⁄4 teaspoon dried basil
Mix gently together in bowl or bag

Let chicken soak in egg wash and then gently coat each breast with bread crumb mix. Then fry up in pan with EVOO and butter on medium/high until both sides are golden crisp. After done and patted down with paper towels then place into casserole pan. Then cover each breast with slices of provolone then cover in mariana, then shredded mozzarella and finally top with more parmesan, then bake at 400 for 30 minutes. Broil on high for about five minutes to brown top of you like it that way.