Grilled Hamburgers

1 1/2 pounds ground beef, about 20 percent fat Kosher salt and black pepper Cheese slices (optional) 4 hamburger buns, split Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into 3/4-inch burgers, being careful not to make them too loose or too large, then… Continue reading Grilled Hamburgers

BLT Hot Dogs

FOR THE MAYO 1 cup mayonnaise, preferably Duke’s brand 4 ounces sliced bacon, cooked then drained and chopped 2 tablespoons buttermilk 1 tablespoon minced chives 1 teaspoon onion powder 1 teaspoon minced or finely grated garlic 1 teaspoon powdered mustard 1 teaspoon fresh cracked black pepper Juice of 1/2 to 1 lemon Fine salt (optional)… Continue reading BLT Hot Dogs

Grilled Brats and Onions

1 stick (4 ounces) unsalted butter 10 links (40 ounces) pork bratwurst 1 large onion, thinly sliced 1 bottle (12 ounces) beer Mustard (optional) When ready to cook the bratwurst, prepare the grill. If using a gas grill, preheat it to medium. If using a charcoal grill, start the charcoal or wood briquettes. When the… Continue reading Grilled Brats and Onions

Carne Adobada (Chile-Marinated Steak)

2 dried guajillo chiles 1 chipotle chile in adobo 1/2 small yellow onion, peeled and chopped 3 garlic cloves, peeled 1 teaspoon cumin seeds 4 tablespoons lime juice, from 2 limes 1 (1 1/2-pound) flank steak Kosher salt 2 teaspoons dried oregano 1/2 cup drained and chopped roasted red peppers 2 small shallots, minced 2… Continue reading Carne Adobada (Chile-Marinated Steak)

Ropa Vieja

2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain Kosher salt and black pepper 1 tablespoon grapeseed, vegetable or canola oil 1 recipe Braised Peppers and Onions (about 3 cups) 1 (15-ounce) can crushed tomatoes or whole… Continue reading Ropa Vieja

Ground Beef Chili With Chocolate and Peanut Butter

2 tablespoons vegetable oil 1 medium yellow onion, diced (about 8 ounces) 2 teaspoons kosher salt, plus more as needed 3 canned chiles in adobo, finely chopped 1 tablespoon unsweetened cocoa powder 2 teaspoons smoked paprika 2 teaspoons ancho chile powder 1 1/2 teaspoons dried oregano, preferably Mexican 1 1/2 teaspoons ground cumin 1/2 teaspoon… Continue reading Ground Beef Chili With Chocolate and Peanut Butter

Beef Barbecoa

3 lbs good quality beef chuck roast or bottom blade roast – one piece of meat 1/4 cup cider vinegar 4 cloves garlic 1 tsp Mexican oregano – optional but don’t substitute regular oregano 1 tsp cumin powder 1/4 cup pure mild chili powder – I like New Mexican Red or Ancho 1-3 chipotles in… Continue reading Beef Barbecoa

Carne Adovada

4 lbs pork stew – e.g. pork shoulder or riblets, cut into fairly large (one inch plus) chunks 1 large white onion 4 cloves garlic 3/4 cup New Mexican red chili powder 2 tsp cumin powder 1 tsp mexican oregano (optional) 4 cups chicken stock 3 Tbsp rendered pork lard or vegetable oil salt to… Continue reading Carne Adovada

Robin’s Slow Cooker Goulash

1 3-4 pound deboned chuck roast or chuck eye roast; trimmed and cut into 1.5-inch cubes salt and pepper 1 (12 oz) jar of roasted red peppers rinsed (I used Cento) 1/3 cup SWEET paprika 2 TBS tomato paste 1 TBS distilled white vinegar 2 TBS canola oil 3 pounds of chopped onion-5 cups 4-5… Continue reading Robin’s Slow Cooker Goulash

Never-Fail Biscuits

6 ounces /170 grams (1 1/2 cups) self-rising flour 1/8 teaspoon salt (optional; for a saltier biscuit, add up to to 1/4 teaspoon) 6 ounces /170 grams (3/4 cup) heavy or whipping cream Heat the oven to 450° F, with a rack in the top third of the oven. Mix the flour and salt together… Continue reading Never-Fail Biscuits

Back-Pocket 2-Ingredient Marinade for Grilled Chicken

Marinated chicken 2 or 3 boneless skinless chicken breasts (1 to 1 1/4 pounds) 1/2 cup mayonnaise 3 tablespoons hot sauce (like Cholula or Frank’s) 1 pinch kosher salt (optional) Spicy mayo 1/4 cup mayonnaise 1 tablespoon hot sauce, plus more to taste Marinate the chicken: Halve the chicken breasts horizontally. (If you’re an overachiever,… Continue reading Back-Pocket 2-Ingredient Marinade for Grilled Chicken

Mashed Sweet Potatoes With Roasted Garlic

1 large head of garlic 1 tablespoon extra-virgin olive oil Salt and black pepper 2 pounds sweet potatoes (see Tip) 1/2 cup heavy cream 4 tablespoons unsalted butter Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.)… Continue reading Mashed Sweet Potatoes With Roasted Garlic

Beef Ragu

1 lb stewing beef 2 Tbsp olive oil 1/3 cup onions, diced 1/3 cup carrots, diced, about 1/4-inch dice 1/4 tsp crushed red chili pepper flakes 4 cloves garlic , roughly chopped 2 Tbsp tomato paste 1/2 cup red wine 28 oz whole canned tomatoes, San Marzano recommended 1 cup beef broth 2 Tbsp salted… Continue reading Beef Ragu

All-Purpose Marinade for Grilling Vegetables

3 Tbsp. Yondu 2 tsp apple cider vinegar (or another mild vinegar) ½ tsp ground black pepper ½ tsp dry thyme 1 clove of garlic, finely minced 1 lb. Your favorite vegetables for grilling Method 1. In a bowl, combine all the marinade ingredients. 2. Prepare your vegetables for the grill by washing, peeling and… Continue reading All-Purpose Marinade for Grilling Vegetables

Carne con Chile Rojo (Chuck Braised in Chile)

FOR THE BRAISED MEAT: 2 tablespoons maple or raw sugar 1 tablespoon coarse sea salt 2 pounds boneless bison or beef chuck roast 1/4 cup olive oil 4 cups vegetable broth 2 ripe tomatoes 1/2 medium white onion 10 dried California or New Mexico chiles (2 1/2 ounces) 2 fresh sage sprigs 2 fresh or… Continue reading Carne con Chile Rojo (Chuck Braised in Chile)

One-Hour Texas Chili

6 dried ancho chiles, stems and seeds removed 2 dried chipotle chiles, or substitute canned chipotle chiles and forgo soaking them 2 tablespoons vegetable oil or rendered bacon fat 1 medium yellow onion, quartered 4 cloves garlic, chopped 2 pounds ground beef chuck, preferably coarsely ground passed through the large holes of a grinder only… Continue reading One-Hour Texas Chili

Classic Chili Con Carne

FOR THE CHILE POWDER 3 medium dried ancho chiles, stems and seeds removed, spread flat 1/2 teaspoon cumin seeds 1/2 teaspoon dried Mexican oregano 1/4 teaspoon garlic powder FOR THE CHILI 2 tablespoons cumin seeds 8 ounces bacon 3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes 1 pound (2 medium) white… Continue reading Classic Chili Con Carne

30-Minute Mole

3 cups unsalted vegetable broth or water 3 tablespoons neutral oil, such as canola 3 dried pasilla chiles, stemmed and seeded 4 dried guajillo chiles, stemmed and seeded 1 medium yellow onion, coarsely chopped 4 garlic cloves, minced 6 tablespoons unsalted roasted natural peanut butter or almond butter 3 tablespoons tahini 2 tablespoons turbinado or… Continue reading 30-Minute Mole

Pressure Cooker Red Beans and Rice

2 tablespoons vegetable oil 1 large yellow onion, finely chopped Kosher salt and black pepper 3 celery stalks, finely chopped 1 green bell pepper, finely chopped 10 garlic cloves, finely chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1/2 to 1 teaspoon ground cayenne, to taste 1/2 teaspoon ground sage… Continue reading Pressure Cooker Red Beans and Rice