Flat Iron Steak and Potatoes

posted Feb 12, 2012, 5:36 PM by Jean Breshears

The "flat iron" steak is a less well known cut, having been developed only within the last decade. But this tricky cut from the top blade is both well marbled and flavorful. The trick is to remove the tough connective tissue that runs though the middle of the cut. Here we pan fry potatoes in olive oil with Reddy Rub, then pan fry the cuts of steak with salt, pepper, garlic, and more olive oil. The asparagus stir fry then cooks in the steak juices and oil. Serve with a nice Malbec. Enjoy!

22 Oz. Ribeye Heaven

posted Jan 18, 2012, 5:17 PM by Jean Breshears

Every grilling enthusiast dreams of searing a mouth watering thick-cut steak, but cooking to perfection can be a serious challenge. Here's a few tips: for thick-cut grilling, season with Reddy Rub and allow the steak to warm to room temperature before cooking. If the meat is too cold, the outside will char while the interior will still be rare. Let your grill get to high temperature (~450 ºF) and lightly coat with oil. Place steak on grill and allow 5-6 minutes per side, rotating 90º once to form eye-popping grill marks. The steak will be a perfect medium-rare when firmness to touch is about equal to your palm near the base of you thumb. Here we serve our juicy ribeye with pan fried okra, and grill-toasted bread coated with a mixture of olive oil, fresh grated Romano cheese, and our Greek Delight seasoning. Pair with your favorite red wine, such as a nice Spanish Rioja. Enjoy many nights of winter grilling!

Jerk Chicken Stir Fry with Whole Wheat Couscous.

posted Dec 11, 2011, 11:03 AM by Jean Breshears

At our home, we love the easy preparation and delicious nutty flavor of whole wheat couscous. In 5 minutes total time, you can have a healthy whole grain ready to eat. For this weekday recipe, we chop chicken breast, add to a lightly oiled pan, thoroughly cover with Jammin' Jerk, and add a little chopped garlic and fresh ground black pepper. As chicken is cooking, add froxen Asian stir fry vegetable mix to pan and cover. Meanwhile, heat 2 cups of water to boil in a microwave (3 minutes), then mix into to 2 cups whole wheat couscous with a dash of salt, black pepper, and 1 Tbsp. butter. Let stand 2-3 minutes until all moisture absorbed then flaky until fluffy. Once chicken and vegetable mixture is fully cooked, make a sauce to thicken by mixing 2 Tbsp. corn starch into 1/2 cup cold water then adding pan. Stir gently until sauce thickens then serve over couscous and pair with your favorite wine. Easy, healthy, and enjoyable!

Boneless Roast Turkey - Reddy Style!

posted Nov 8, 2011, 5:41 PM by Jean Breshears   [ updated Nov 8, 2011, 5:44 PM ]

To celebrate the season, last night we had a "practice" Thanksgiving dinner! The centerpiece 3 lb boneless roast turkey patted with several shakes of Reddy Rub, then roasted in a covered at 350 ºF for 1.5 hours, or until center ~160 ºF. Uncover, shake on more Reddy Rub then finish for 10 minutes to coat in flavor. Allow to rest 10 minutes before carving. Enjoy with your favorite holiday sides, such as fresh cranberry sauce and mashed potatoes (see our recipe). Perfect with old vine Zinfandel.

Slow Roasted Pork and Potatoes

posted Oct 25, 2011, 5:56 PM by Jean Breshears

Time to break out the slow cooker for this meal! Roast your favorite 2-3 lb cut of pork in a slow cooker all day with 1 c. broth, several shakes of Jammin' Jerk, 1-2 bay leaves, chopped garlic, salt, fresh ground black pepper, a clove or two, and enough water to top off. After a hard day's work, heat up oven to 425 ºF, slices red potatoes onto a buttered cookie pan, then cover liberally with Reddy Rub. Bake until done (15-20 min). Microwave your choice of vegetables with butter and Greek Delight seasoning. Enjoy with your favorite table wine!

Bacon Wrapped Asiago Stuffed Pork Chop

posted Oct 23, 2011, 7:47 AM by Jean Breshears

Today we pull out all the stops on a popular lean cut of pork! Slice the edges of thick cut pork chops to form pocket, then stuff each with grated Asiago mixed with 1 tsp. Reddy Rub. Wrap each chop with two strips of bacon. Grill 3-4 minutes per side, rotating 90º once per side, using hickory chips for smoke flavor. Slice French bread and toast over grill. Make a dip for bread by mixing olive oil, salt, black pepper, chopped fresh basil, and grated Romano. Serve with a tossed sala (ours included fresh roasted sweet peppers prepared earlier on the grill). Enjoy with your favorite Cabernet Sauvignon!

Hickory Strip Steak and Stir Fry

posted Oct 20, 2011, 6:54 PM by Jean Breshears

To continue our fall grillin' ideas, today we will fuse American and Asian themes. Warm up a clean grill and prepare with Hickory wood chips. Rub New York Strip steak with Reddy Rub and allow to rest. Rinse 2 cups of rice three times with cold water, and place in a rice cooker; add a little salt and 1 Tbs. butter. While rices cooks and grill warms, add some olive oil to a heated skillet. Add frozen stir fry vegetable mix. Grate fresh ginger, add minced garlic, freshly ground black pepper, and soy sauce to taste. Lightly fry vegetables and add 1 Tbs. corn starch mixed with 1/2 c. warm water and cook until mixture thickens. Add steaks to grill, cooking about 4 minutes per side and rotating 90º once each side. Serve with a glass of Cabernet Sauvignon!

Grilled Cherry Smoke Chicken with Broccoli and Cheesy Toast

posted Oct 18, 2011, 5:50 PM by Jean Breshears   [ updated Oct 18, 2011, 5:51 PM ]

Here at Shaky Flavors, we grill year round. To get great flavor from a gas grill, here are a couple of tips: 1) keep your grill clean and 2) always add a little wood smoke to get great flavor. We stock small chips of hickory, mesquite, apple, and cherry wood to offer a range of flavor for any occasion. Simply wet chips and wrap in foil, then place directly above burners below grill before firing up.
For today's recipe, we used cherry wood chips on our grill. Then we rubbed several shakes of Reddy Rub onto skinless chicken breast and allowed to rest while the grill came to temperature. Meanwhile, we sliced a Como loaf and coated with chopped garlic, dried oregano, and shredded cheddar. Grill chicken breast, rotating 90º once each side. Toast bread on grill around chicken breast. For broccoli, add several shakes of Greek Delight to frozen florets and add 1 Tbs. butter. Microwave until warm. Serve with your favorite red table wine.

Reddy Meatloaf with Spaghetti Squash

posted Oct 16, 2011, 4:42 PM by Jean Breshears

Here's a recipe that will turn an oft maligned everyday preparation into a family pleasing favorite! Pre-heat oven to 350 ºF. Mix together 1 lb ground beef, 2 large eggs, several shakes of Reddy Rub, a dash of oregano and sage, 1 small can of tomato paste, and 1/4 c. bread crumbs. Add mixture to a bread pan. Rinse tomato paste can with olive oil and spread onto top of loaf. Sprinkle with freshly grated Romano and several more shakes of Reddy Rub, then place in oven. Bake for 1 hour or until internal temperature reaches 150 ºF. To prepare squash, cut in half, remove seeeds, and place on cookie sheet. Bake with meatloaf for 45 minutes. Remove from oven, allow to slightly cool, then scrape squash from skin. Add salt and butter to taste. Serve with old vine Zinfandel.

Grilled Lamb Steak with Chopped Spinach

posted Oct 13, 2011, 4:39 PM by Jean Breshears   [ updated Oct 13, 2011, 4:42 PM ]

For a special occasion, few meats are as delightful as grilled lamb shoulder steak. To prepare, shake our Greek Delight seasoning onto lamb and rub into both sides. Allow steaks to rest for 15-20 minutes while grill warms. Meanwhile heat frozen chopped spinach in a microwave; once warm add 1-2 Tbs. butter, salt and pepper to taste, grate in some Romano cheese, and add a pinch or two of Jammin' Jerk for a little spice. Grill steaks about 4 minutes per side, rotating 90º once each side to form grilling pattern. To make an enticing dip for a sliced baguette side, grate Romano cheese into extra virgin olive oil, add salt and pepper to taste, and sprinkle in a little basil. Pair lamb with your favorite Pinot Noir!

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