Grind dry spices with a mortar and pestle until finely ground. Apply the dry spice rub and lightly cover with oil before grilling. Grill pork over medium-high heat until internal temperature of 150F is reached. In a saucepan over medium heat, sauté onions until they start to soften. Add minced garlic and pepper strips to the onions and continue to sauté for 2 minutes. Turn off heat and add sugar. Cover grilled pork chops with sautéed onions and peppers, finish with julienne sliced fresh basil. Serves 4.
1/2 cup Cento Imported Pepperoncini, stems removed and thinly sliced
1/4 cup Cento Chefs Cut Tomatoes
1/4 cup Dry White Wine
1/4 cup Sherry Cooking Wine
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
1 lb Anna Capellini
2 oz Romano Cheese, grated
1 tsp Cento Basil, finely chopped
1 tsp Fresh Parsley, for garnish
Precook the sausage, then slice in on an angle about a half-inch thick. In a sauté pan over high heat, heat olive oil, then add sausage, garlic, onion and mushrooms until all ingredients are browned. Add pepperoncini, tomato strips, white wine and sherry wine. Cook pasta according to package directions. Let ingredients begin to simmer, then add cheese, basil, parsley, salt and pepper, and continue to cook over high heat for another minute. Add pasta to pan and mix until all ingredients are thoroughly combined. Serve warm. Serves 2.
Preheat oven to 325°F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.
Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan. Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325°F oven.
Roast 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5°to 10°F.)
Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.
1 beef Top Sirloin Steak, 3/4 inch thick (about 1 pound)
1-1/4 cups balsamic vinegar
1 teaspoon packed light brown sugar
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 cup minced shallots
1 tablespoon minced garlic
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 fresh red bell pepper, cut into 1-inch pieces
5 cups cooked penne pasta (about 8 ounces uncooked)
1/4 cup shredded Parmesan cheese
Chopped fresh basil leaves (optional)
Bring vinegar to a boil in a small saucepan. Reduce heat; simmer over medium heat 12 to 15 minutes or until reduced to 3/4 cup. Stir in sugar; set aside.
Season beef Top Sirloin Steak with 1/2 teaspoon salt, pepper and garlic powder. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Carve steak into thin slices; keep warm.
Meanwhile, heat 1 teaspoon oil in medium saucepan over medium heat until hot. Add shallot and garlic; cook and stir 2 minutes. Stir in asparagus and bell pepper; cook 8 minutes until vegetables are al dente.
Add cooked pasta, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt to vegetables; cook 3 to 4 minutes until vegetables and pasta are heated through; toss in parmesan cheese. Serve sliced steak over pasta mixture; drizzle with balsamic glaze. Garnish with basil, as desired.
1 beef Shoulder Roast Boneless (2 to 2-1/2 pounds)
1 tablespoon vegetable oil
1/2 teaspoon salt
1 pound small red-skinned potatoes, cut in half, or into quarters if large
4 medium carrots, cut into 2-1/2 x 1/2- inch pieces
2 medium parsnips, cut into 2-1/2 x 1/2-inch pieces
1 small leek, (white and pale green parts only), cut in half lengthwise then crosswise into 1-1/2 inch pieces
1 cup beef broth
4 tablespoons water
2 tablespoons cornstarch
2 teaspoons seasoned pepper blend or garlic-pepper seasoning
1 tablespoon minced garlic
Combine seasoning ingredients; press evenly onto all surfaces beef roast. Heat oil in stockpot over medium heat until hot. Brown roast on all sides. Pour off drippings and season beef with salt.
Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender.
Remove roast and vegetables; keep warm. Strain cooking liquid; skim fat, if necessary. Measure 2 cups cooking liquid (Add beef broth or water to cooking liquid to yield 2 cups, if necessary.); return to stockpot. Combine water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened.
Carve roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.
1 can (15-1/2 ounces) pinto beans, drained and rinsed
1 can (10-1/2 ounces) no-salt added Mexican-style diced tomatoes
2 fresh poblano chile peppers, fire-roasted, seeded, peeled and chopped
1/2 cup reduced-sodium beef broth
1 medium jalapeno pepper, diced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon roasted ground coriander
1/2 ounce 70% dark chocolate, broken into pieces
Combine Rub ingredients in a spice grinder. Pulse on and off until grind has sand-like consistency. Set aside.
Preheat large cast iron skillet on medium-high heat for 5 minutes. Add pancetta; cook 7 to 10 minutes until crisp, stirring occasionally. Using a slotted spoon, remove pancetta; set aside. Pour excess oil from pan. Return same skillet to heat; add onion and garlic. Reduce heat to medium; cook 3 to 5 minutes until onions are translucent, stirring often. Stir in pancetta, beans, tomatoes, poblanos, broth, jalapeno, chili powder, cumin and coriander. Reduce heat to low; simmer 15 to 20 minutes, stirring occasionally. Add chocolate during last 5 minutes of cooking; stir until combined.
Meanwhile, press Rub evenly on steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices. Serve with Charro Beans.