Tuesday, June 23, 2009

Laszlo's Best Tri Tip Ever

  • 2-3 lbs beef Tri Tip Roast
  • 1 tablespoon Black Pepper, fresh-ground
  • 2 teaspoons Granulated Garlic
  • 1 teaspoon Granulated Onion
  • 1 1/2 teaspoons Paprika
  • 1/2 teaspoon Cayenne Pepper
  • 3 tablespoons Olive Oil

1) Mix together spices and rub on the meat. When done rub down with Olive oil and let stand 1 Hour

2) Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.

3) Grill the meat over direct heat, medium-high. Turn at least 3 times. Grill 30-35 minutes until medium to medium rare.
Let rest 10 to 15 mins before slicing.

4) Slice about 1/8" to 1/4" thick across the grain and serve .

Salmon Macaroni Salad


  • 1/2 pound (about 2 cups) macaroni pasta
  • Salt
  • 2 (7-ounce) cans salmon
  • 1/2 cup mayonnaise (plus more to taste or for added smoothness)
  • 1 teaspoon mustard
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/3 cup chopped shallots, red onions, or green onions (with onion greens)
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)
  • 2 stalks celery, chopped
  • Tabasco to taste (we used about 10 drops)
  • Freshly ground black pepper

1 Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.

2 In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.

3 Mix in the cooked macaroni while it is still warm. Add Tabasco and freshly ground pepper to taste. Adjust seasonings.

Chill before serving.

Saturday, June 6, 2009

The New Blasting Sticky Ribs :p

The New Blasting Sticky Ribs

3 rack(s) ( pork baby back ribs 1 onion, cut into quarters 1 orange, cut into quarters 1 tablespoon(s) whole black peppercorns 1 tablespoon(s) whole coriander seeds Barbeque Sauce
3 tablespoon(s) margarine or butter 1 medium onion, chopped 4 clove(s) garlic, finely chopped 1 can(s) (15 ounces) tomato sauce 1/4 cup(s) cider vinegar 1/4 cup(s) packed brown sugar 1 teaspoon(s) salt 1/4 teaspoon(s) ground black pepper
Prepare ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, coriander, and
enough water to cover; heat to boiling over high heat. Reduce heat to low; partially cover and cook 50 minutes to 1 hour or until ribs are fork-
tender. Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to
serve. Meanwhile prepare Barbecue Sauce: In 2-quart saucepan, heat margarine over medium heat until
melted. Add onion and garlic and cook 8 minutes or until softened, stirring occasionally. Add tomato sauce, vinegar, sugar, salt, and pepper; heat to boiling over high heat. Reduce heat to low; simmer 40 minutes or until thickened, stirring occasionally. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat. Place ribs on hot grill rack. Cover grill and cook ribs 8 to 10 minutes or until browned,
turning over once. Brush ribs with some sauce and cook 5 to 10 minutes longer, brushing with
remaining sauce and turning frequently. To serve, cut racks into 1-rib portions and arrange on platter.

Tuesday, June 2, 2009

Barbecued Chicken

Barbecued Chicken


  • 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
  • 1 recipe Barbecue Sauce, recipe follows


Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.

Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.

Serve with extra barbecue sauce on the side.

Barbecue Sauce:

1 1/2 cups chopped yellow onion (1 large onion)

1 tablespoon minced garlic (3 cloves)

1/2 cup vegetable oil

1 cup tomato paste (10 ounces)

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1 cup Dijon mustard

1/2 cup soy sauce

1 cup hoisin sauce

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

Backyard BBQ Spareribs

Backyard BBQ' Spareribs

2 racks pork spareribs (about 3 pounds each) Cajun Rub, recipes follow3 cups wood CHIPS, soaked in water for at least 30 minutes and drained

Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.

Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.

Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.

Shopsmart: Spareribs always mean pork from the belly. A rack of 11 rib bones ideally weighs between 2 and 3 pounds. Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as "St. Louis style."

Cajun Rub:

  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 2 tablespoons sweet paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon celery salt
  • 1 teaspoon freshly ground white pepper
  • 3/4 teaspoon cayenne pepper
  • 3 bay leaves, crumbled

Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl.

BBQ Sauce:

  • 2 tablespoons oil
  • 6 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 1 slightly heaping tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon crushed red pepper flakes
  • 2 cups ketchup
  • 2 cups water
  • 1/2 cup cider vinegar
  • 1/4 cup dark molasses
  • 1/4 cup firmly packed dark brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, black pepper. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes.

Quick and Easy White Bean Salad

Quick and Easy White Bean Salad


  • 1 14.5-ounce can white beans, drained but not rinsed
  • 2 Tbsp chopped red onion
  • A squeeze of lemon juice
  • 2 teaspoons wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
  • Salt and freshly ground pepper to taste


1 After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.

2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.

Serves 4. Lasts a couple of days in the refrigerator.

Monday, May 25, 2009

Hungarian Stuffed Cabbage

1 Large cabbage
1 to 1/2 lbs Ground beef or pork
1 1/4 cups Long grain white rice
salt to taste
pepper to taste
Red Hungarian Paprika - A MUST
3 Large fresh garlic cloves pressed or more if desired
2-3 Eggs
1 Onion - grated into meat mixture
2 Smoked Ham hock or 1/4 lb smoked beef neck bones or smoked Hungarian sausage
1 Bottle Saurkraut - rinse alittle right before adding so it's not too sour.
2 small cans of tomato paste - mix both cans with enough water to cover entire pot of stuffed cabbage for cooking.
Oil and flour for the roux

1. Remove core from the cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Dry and reserve liquid.
2. Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll. Continue with all the meat and cabbage.
3. To fill the pot, start with a layer of that chopped up cabbage mixed with sauerkraut. Then place the stuffed cabbage. Add another layer of chopped cabbage and sauerkraut on top of that, then another layer of stuffed cabbage. Keep going like this until you run out of stuffed cabbage, and add a final layer of chopped cabbage and sauerkraut on top.
4. Add the tomato saft, the smoked pork and the water to just cover the contents of the pot. Cook on simmer for one and half hour or until rice is tender.
5. Make a roux. (Ingredients for roux: 1 tablespoon of oil, 1 tablespoon of flour, paprika )
6. Serve with sour cream.

Laszlo's Dry Rub

2 tablespoons smoked sweet paprika

2 teaspoons brown sugar

2 teaspoons coarse salt

2 teaspoons freshly ground pepper

2 teaspoons garlic powder coarse

2 teaspoons onion Powder coarse

This Rub is The best on Pork Steak yum yum :)

In a small bowl, stir together the paprika, brown sugar, salt, pepper,garlic powder,and onion powder

Massage this rub onto shrimp, chicken or pork a few minutes before grilling. The recipe makes enough for 1 pound of shrimp, 4 chicken breasts, 2 pork tenderloins or 4 pork chops. For more rub just double recipe.

French Onion Soup

French Onion Soup


2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 bay leaves
3/4 teaspoon salt
1/4 cup unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced sodium beef broth
1 1/2 cups water
1/2 teaspoon black pepper
6 diagonal slices of baguette
1/2 pound piece Gruyeres,
2 finely grated Parmigiano-Reggiano
Cooking Directions

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350 degrees F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croutes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a slice of the toast in each crock. Slice enough Gruyere (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
Soups and croutes can be made 3 days ahead cool completely, uncovered, then chill soup, covered, and keep croutes in an airtight container at room temperature. Reheat soup before proceeding with recipe.
Yield: 6 servings