Resource: https://www.bascofinefoods.com/spanish-recipes/abanico-iberico-pork-with-peppercorn-sauce/
Bring a pot of water to a boil over high heat. Add a generous pinch of the salt; as soon as it has dissolved, turn off the heat.
Meanwhile, use kitchen scissors to cut through the underside of each lobster shell; discard the shells. Slide a thin bamboo skewer through the center of each tail; this will keep the meat from curling during cooking. Trim the skewers as needed so they'll fit in the pot.
Add the lobster tails to the pot and cook for 1 minute; they will not be cooked through. Gently remove/discard the skewers, then cut the tails into 1/2-inch slices. Transfer the lobster meat to a stainless-steel or heatproof pan just large enough to hold it.
Cut the lemon in half. Squeeze the juice of the lemon halves over the lobster tails.
Cut the garlic into thin slices. Stem and seed the jalapeño pepper or sweet pepper, then cut it into thin slices. Place the garlic and pepper slices in a small saucepan, along with the oil. Heat over medium to medium-high heat, just until the temperature of the oil registers 190 degrees on an instant-read thermometer. Pour the oil over the sliced lobster; let cool just until the oil registers 120 degrees on the thermometer. The lobster will finish cooking (to just opaque inside) and become tender.
Meanwhile, stack and roll the basil leaves, if using, then cut them into thin ribbons.
Divide the lobster meat between plates. Drizzle a little of the oil over each one, then garnish with a few slices of the pepper and the basil. Season lightly with black pepper. Serve right away.
Resource: https://www.washingtonpost.com/recipes/lobster-tails-garlic-and-oil/14526/
1. If time permits, season the steak the evening before you plan to cook. | |
2. Remove the steak from the packaging and pat dry with a paper towel. Season all sides generously with Jacobsen x SRF Garlic and Black Pepper Infused Salt. Place on a cooling rack over a sheet pan to allow the air to circulate, and refrigerate uncovered overnight, up to 24 hours. | |
3. When ready to cook, remove the steak from the refrigerator and let sit at room temperature for 45 minutes. | |
4. Preheat your grill or smoker to 225°F. | |
5. Insert a probe thermometer if available. Place the steak directly on the grill grates, close the lid and smoke until the internal temperature reaches 110°F-115°F, 30-60 minutes depending on the thickness of the steak | |
6. Remove the steak from the grill and increase the grill temperature to 450°F-500°F and preheat for 10-15 minutes. Alternatively, preheat a large cast iron pan or griddle over medium heat. | |
7. Sear the steak directly on the grill grates, turning once, and cook to 130°F or desired internal temperature. Steak will continue to cook as it rests. | |
8. Remove the steak from the grill and let rest for at least 10 minutes before slicing and serving. Top with Lemon Basil Salsa Verde, if desired. Enjoy! |
1. In a small bowl, combine the parsley, basil, shallot, lemon zest, salt, champagne vinegar, and olive oil. Stir well to combine. Cover and refrigerate if not using within an hour. | |
2. Serve over grilled steak and vegetables. Enjoy! |
1. Preheat the grill or smoker to 250°F. | |
2. Prepare the whole tenderloin by removing the silverskin with a boning knife. | |
3. If using butcher’s twine, tie the tenderloin every few inches. This helps the beef keep a uniform shape while cooking, but is not mandatory | |
4. Coat the whole tenderloin with a thin layer of Dijon mustard. | |
5. Season the tenderloin with salt and pepper on all sides. | |
6. Sprinkle the tenderloin with the herbs, (the Dijon will help the herbs adhere to the beef). | |
7. The whole tenderloin can be prepped in advance, but should be covered and refrigerated if not cooking within an hour. | |
8. When ready to cook, let the beef temper or sit at room temperature for up to an hour before cooking. | |
9. Place the whole tenderloin on the grill or smoker and cook until 110-115°F degrees internal temperature, about 45-60 minutes. | |
10. Remove the tenderloin and raise the heat of the grill to high temp to sear the outside and finish cooking to desired doneness, about 5-10 minutes. This can also be done in an oven. | |
11. Allow the whole tenderloin to rest covered with a foil tent until ready to serve, or for at least 10 minutes before slicing. |
1. In a small bowl, combine all ingredients and adjust to personal taste. Store covered in the refrigerator until ready to serve. |
1. Let the prime rib come to room temp for about two hours. | |
2. Preheat the oven to 450°F degrees. | |
3. After the roast has rested, season it well with salt and fresh ground black pepper. Wrap the bones in tinfoil so they do not burn. | |
4. In a mixing bowl mix together the pure gold, chopped rosemary, coarse black pepper & Dijon to make a paste to rub on the meat for roasting. | |
5. Place the prime rib in a roasting pan and rub the meat with the Chef’s Gold mixture. | |
6. You will cook your prime rib at two temperatures: first at the high heat of 450°F which will help get a nice sear on the outside of the meat and lock in its juices, and then continue cooking at 350°F to roast all the way through. Once you sear the meat at a high temp for 30 minutes, you reduce the heat and continue cooking until the meat thermometer reads 120°F for medium. | |
7. Plan on about 15 to 20 minutes per pound. Keep in mind the roast will continue cooking once it comes out of the oven. When the roast comes to the desired temperature, remove from the oven and let it rest covered with foil for 15 minutes to equalize before slicing. | |
8. Follow these temperatures for when you'll want to remove the meat from the oven based on your desired doneness. Medium-rare — 110°F Medium — 120°F Medium-well — 130°F Well — 140°F |
1. Remove your roast from the refrigerator and allow it to come to room temperature for about 20-30 mins. | |
2. Rub the roast with olive oil and season liberally on all sides with kosher salt and freshly cracked black pepper. | |
3. Place the herbs on the fat side of the roast and secure it with a butcher's twine all around. During the cooking process, the herbs will release oils which will help flavor the steak. | |
4. Preheat a wood pellet grill to 220°F. Option: Use the oven in your kitchen. Just set the temperature to 220°F. | |
5. Transfer the roast to the pellet grill. Place the steak directly on the grates with the fat side up. Close the smoker and cook for about 2 hrs. or until the internal temperature reads 125°F. The best way to ensure this is by using a meat thermometer. | |
6. After the roast has reached the desired temperature of 125°F, heat the smoker to 500°F and sear all sides for one minute each. This should give you a nice even crust. | |
7. Remove the roast and transfer it to a sheet pan lined with a wire rack and loosely tent it with aluminum foil. Allow it to rest at room temperature for about 20 mins. The residual heat will carry over and bring your steak to about 125°F for a nice medium rare. | |
8. After resting, slice the roast against the grain and enjoy it with your favorite sauces. For this preparation, I recommend a chimichurri or a horseradish cream sauce. |