BBQ Broiled Red Snapper

Ingredients:

Cooking spray
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon barbecue sauce
2 (7 ounces) red snapper fillets
salt to taste
cayenne pepper, or to taste

Directions:

1.Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.

2.Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.

3.Place red snapper fillets on the prepared baking sheet and season with salt. Spread half the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.

4.Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

Pan-Roasted Halibut with Mushrooms and Lemon Butter Sauce

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1/4 cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
1/4 cup water
1/2 lemon, juiced
1 1/2 tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

Directions:

1.Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.

2.Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.

3.Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.

4.Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Chicken with Chipotle and Green Onion Gravy

Ingredients:

2 skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
15 ml olive oil
30 g butter
8 g all-purpose flour
180 ml chicken broth
10 g minced green onions
1 g chipotle chile powder, or more to taste

Directions:

1.Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.

2.Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.

3.Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.

4.Stir in green onions and chipotle chile powder.

5.Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Minute Steak Recipe with BBQ Butter Sauce

Ingredients:

2 (5 ounces) boneless sirloin steaks
salt and freshly ground black pepper to taste
1/2 cup beef broth
1 1/2 tablespoons barbecue sauce
1 dash hot pepper sauce
freshly ground black pepper
1 teaspoon cold butter, or more to taste
1 tablespoon vegetable oil

Directions:


1.Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.

2.Generously season each steak with salt and ground black pepper. Set aside.

3.Combine beef broth, barbecue sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.

4.Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.

5.Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.

6.Spoon broth and butter mixture over steak and serve.

Ranch Dressing

Ingredients:

1 1/3 cups mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
1 tablespoon minced fresh Italian parsley
2 teaspoons sliced fresh chives
1/2 teaspoon dried dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch salt
2 drops Worcestershire sauce

Directions:

1.Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined.

2.Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.

Beef Picadillo

Ingredients:

2 teaspoons olive oil
1 1/2 pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons cumin
1/2 teaspoon ground cinnamon
2 bay leaves
1/4 teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
1/4 cup water
1/4 cup currants or raisins
1/2 cup sliced pimiento-stuffed green olives, or to taste

Directions:

1.Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.

2.Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.

3.Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

Beef and Guinness Stew

Ingredients:

4 slices bacon, cut into small pieces
2 1/2 pounds boneless beef chuck, cut into 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
1/2 teaspoon salt
4 cloves garlic, minced
1 (14.9 ounces) can dark beer (such as Guinness®)
1/4 cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces 1 teaspoon white sugar
1/2 teaspoon freshly ground black pepper, or to taste
2 1/2 cups chicken stock, or as needed to cover
4 cups mashed potatoes (optional)

Directions:

1.Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

2.Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in a stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.

3.Cook garlic with onions until soft, about 1 minute; pour beer into the skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.

4.Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.

5.Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.

6.Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.