What you need: (Makes about 6 large burgers)
- About 3 lbs ground beef ( I used 80/20)
- 1/2 lb button mushrooms
- Baby Swiss cheese slices
- Sea salt
- Fresh ground pepper
- 1/2 cup Flour
- 1 tbs olive oil or butter for mushrooms
- 3 Tbs salted butter
Make the patties.
I like to use the burger press. You can get different variations at places like Cabelas, Bass Pro shops or just cheapie plastic ones at WalMart. If not just press them by hand.
Add about 1/4 inch butter (about 1/4 Tbs so about 3 tsp). If using unsalted butter add about 1/2 tsp salt and if desired 1/2 tsp pepper.
Mesh the two burgers together with the seasoned butter in between. Make sure the sides are sealed pretty good.
In addition I like to sauté the mushrooms before hand and melt the cheese over them on top of the burgers.
To make season for burger, mix about 1/2 tsp salt, 1 /2 Tbs pepper with your 1/2 cup flour. Toss them into a bowl to coat and shake off the excess.
Preheat then oil your grill and throw the burgers on. Cook about 10 min on low heat each side or until done to your liking.
During the last 2 min add the mushrooms then the cheese and close the lid. Done, Yum!
About 3 lb center cut eye of round roast (mine was 2.7 lbs)
1 Tbs fresh ground pepper
1 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs sea salt
1/4 cup butter
2 cups beef broth
1/4 cup red wine ( I used Marsala)
1/2 Tbs corn starch
Drippings from roast in pan
First let me tell you that I have searched the Internet and Pinterest etc for a good poor mans Prime Rib with pretty dismal results. The few recipes I found did not give me much confidence as to how this would turn out. Although this is a “poor mans” roast it still cost me around $15 for roughly 3 lbs. With that in mind I wanted to give you all something that you can be confident will come out. I was a bit uneasy cooking this because you CAN’T open the oven! Because of that I was unable to check the progress of this roast as it cooked. Since your reading this you will be doing the same thing. So I hope this article gives you more confidence than I had when blindly and patiently awaiting to sink your teeth into a pretty impressive and savory roast. I can say this turned out quite good! Still not a prime rib well because it’s not $13 a lb.
let’s get started:
Leave your roast sit out about 30 min to an hour at room temperature.
Prepare your rub by combining 1 Tbs fresh ground pepper, 1 Tbs garlic powder, 1/2 Tbs onion powder, 1/2 Tbs sea salt. It is important to use fresh ground pepper on this one! Mix it up with a fork and rub generously all over your roast.
Melt your butter about half way then mix it up with a fork to kind of make a paste. Rub the butter all over the seasoned rub.
Preheat your oven to 500 deg.
Place your roast in a nice big sauce pan. The wall needs to be taller than the roast. Do not cover! I preheated the pan and I think this was a mistake because as you can see the bottom was slightly overcooked. With an actual prime rib this would most likely not have affected it because well there is a big rib bone in the bottom. Anyways,
Cook your roast exactly 5 min per lb. mine was 2.7 lbs so I cooked it for 14 min at 500 deg.
Now, Turn off the oven and do not open the oven door for 2.5 hours. Do not open the oven door for 2.5 hours! This is the blind cooking I was talking about.
To your beef drippings add 2 cups beef broth and 1/4 cup Marsala wine. Bring this to a boil about 5 min then reduce heat to low. Slowly mix in about 1/2 Tbs of corn starch to thicken.
- Freshly diced jalapeños
- Freshly diced tomatoes
- American cheese slices
- Bread (I used whole oat)
Let’s get to cookin:
It’s pretty straight forward. Dice up a couple jalapeños ( De-seed, and be careful cause I got a hot bunch and my hands are still on fire). It’s the uncooked seeds that have the hot capsaicin!). Dice a couple Roma tomatoes. Butter the bread with margarine. Grill it up with cheese first then jalapeños and tomatoes. Serve with a nice soup.
IWhat you need:
- 3-4 pounds chicken breasts
- 2 medium jalapeños
- 1 cup lime juice ( I juiced 3-4 fresh limes)
- 2 oz taco seasoning (Just taco seasoning packets pick your favorite)
- 1/4 cup canola or vegetable oil
- Cheese sauce (I used Totinos Con Queso)
- Hard taco shells and /or Soft taco shells
- Taco blend cheese
- Fresh cilantro or lettuce your pick
- Tomatoes if desired
- Taco sauce or salsa as desired
Marinate the chicken:
Butterfly and tenderize the chicken with the spikey hammer.
To a 1 gallon freezer bag or covered bowl add the 2 oz taco seasoning, 1/4 cup canola oil and lime juice. Dice up the fresh jalapeños ( I find it easy to cut them as I show below. Throw them in the marinade mix. Mix and squish to extract the juices. Throw in your chicken and marinate in the fridge about 1/2 to 1 hour.
Warm up hard shells, I just put these in the oven at the lowest temp (200 deg.) so that I can just throw them in and they won’t get burnt if you forget about em.
Fire up the grill:
Cook the chicken on a nice hot grill about med low heat. Toss the remaining chunks of marinade on top of the chicken while on the grill. This will allow the jalapeños and flavor a to melt into the chicken a bit more and sort of sauté on the top of the chicken. For this reason I like to close the lid and cook about 10-15 min then flip and cook another 10-15 min. Slice the chicken into strips about 1/2 inch wide. Check to be sure there is no pink in the pieces. If so throw it back on the grill.
The best and easiest way I have found to warm up the flour tortillas is to throw them on the hot grill for about 10 secs on each side. Take em off the grill and wrap them in aluminum foil with a splash of water (if desired). This keeps them nice and warm.
I made a simpler soft taco with just a bit of cheese sauce chicken, tomato, cilantro and cheese. I say mix it up how you like. Sometimes simpler truly is better because the flavor of this chicken is amazing no matter how you layer your taco. Enjoy😃
- About 3 to 4 pounds of chicken
- 1/2 cup water
- 1/3 cup soy sauce
- 1/4 cup canola or oil or vegetable oil
- 3 tablespoons lemon pepper seasoned salt
- 1/2 tablespoon garlic pepper
- 1/2 tablespoon garlic powder
- 1/2 pound fettuccine noodles
- 1 or 2 16 ounce jars Alfredo sauce depending on how much sauce you like (I used 2 Ragu Classic Alfredo)
Let’s get started:
Prepare and marinate the chicken
Butterfly your chicken ( slice down the middle) then tenderize it with the spiky mallet.
In a 1 gallon freezer bag or covered bowl add 1/2 cup water, 1/3 cup soy sauce, 1/4 cup canola oil, 3 Tbs lemon pepper season salt ( I use McCormick), 1/2 Tbs garlic pepper, 1/2 Tbs garlic powder, and mix it up. Throw your tenderized chicken in the bag and mix to evenly season the chicken. Let this marinate in the fridge about 1/2 to 1 hour.
Cook up about 1/2 lb of fettuccine noodles by bringing a pot of water with a pinch of salt to a boil. Boil 10 min. Throw a noodle against a wall, cabinet or other hard object! If it sticks it’s done!
Warm the Alfredo sauce in a med pan on med low. Careful cause if it gets too hot it will volcano everywhere. If you want to try this just put it on about medium heat and you will see what I’m talking about. It’s messy but it shoots in little streams though. Anyways 😉
Fire up the grill nice and hot! I find particularly that the open flame gives this chicken what it needs for Alfredo! Cook over med hot flame about 10 to 15 min on each side. I get impatient and flip flip flip. But that’s ok. Once it’s a nice crisp golden color it is done.
Cut the chicken up with scissors ( I find this works really well). Or a knife. You will know if it’s done at this point. If not just throw back on the grill for a bit.
Ready to eat?
Add your noodles, sauce, chicken, some more sauce, slice some fresh Romano, add grated Parmesan, Mozzarella and some fresh ground Pepper to your liking and enjoy!
- About 1 lb of med rare to rare deli cut roast beef
- Hoagie buns
- Swiss cheese and/or muenster cheese ( I use both) or pick another favorite cheese. I also like Sharp Cheddar, Smoked Cheddar the list could go on and on..
- 1 package french onion soup ( I used Lipton)
Butter the hoagie rolls and toast on high heat until nice and golden. (I used an electric skillet but you can use the broiler just as easy).
In the meantime cook the onion soup per the box but use only 1/2 as much water ( This gives it a stronger flavor).
Once your toasted hoagie buns are done pile on the roast beef evenly. Throw on your favorite cheeses ( Baby Swiss is always a safe bet I usually add Swiss and Muenster or Swiss and Sharp Cheddar or simply Smokey Chedder). Broil until the cheese is melty and your done. Broiling is the reason I say get medium to rare roast beef because the broiler actually cooks it a bit and I don’t like over cooked anything! Enjoy:
Dip the subs into the onion soup as Au jus (trust me on this one) and enjoy!
I served it with some dill pickles, french onion sour cream dip and chips.
Just as a side note I do use Lipton cause I have tried others and they just don’t compare.
3 Tbsp McCormick Montreal steak seasoning. 1/4 cup soy sauce. 1/4 cup of oil, I prefer olive or canola oil. 1/3 cup balsamic vinegar. 1/2 tablespoon full flavor molasses or dark. 1/4 cup of water. 1 tablespoon hickory smoke optional. And a grill!!
Marinate the steaks:
Add all the above ingredients to a 1 gallon freezer bag or bowl shake it up and press into steaks. Let marinate at least an hour in the fridge (over night if desired). Reserve the marinade for the sides.
I know most people say to let it come to room temperature before cooking but I prefer to cook it on the a hot grill right out of the fridge so I get a nice pink medium rare center.
Lets get to cookin.
Fire up the grill nice and hot. If you’re using charcoal wait until the ashes are gray and that there is a flame still burning. If using gas leave the lid open on high heat. Cook medium thick steaks 5 minutes each side and check. To me there is nothing worse than overcooked steak you can always throw it back on the grill for a minute or two. Take it out when it’s a little pinker than you think you want. You’re gonna let it set for about 5 to 10 minutes before you serve. This allows the steak to cook on its own and all those wonderful flavors to settle in. Edit
Fresh asparagus 1/2 lb. Box of 4 cheese mashed potatoes or garlic and herb or whatever you desire. 1/2 cup buttermilk. About 1/2 lb of button mushrooms.
Yes you heard it right. A box of mashed potatoes! We are gonna spice these up a bit with some tricks.
Cookin the sides
Asparagus / Mushrooms: Throw the asparagus (slice off the lower tips) and sliced mushrooms on a grills side burner or stove top in a cast iron or large skillet with about 1 tbsp olive oil. Toss in the reserved marinade and sautée on med high until a nice golden brown. (About 8 min while the steaks are cooking)
Mashed potatoes: Prepare per the box but instead of using milk, use butter milk. Trust me this turns ordinary box potatoes into amazing mashed potatoes. Salt and pepper as desired.