Sous Vide Curd Burger Weekend!

This weekend, my pal Chef Haberer was able to make some sous vide cheese curd stuffed burgers, and for the first time around, they were fantastic.

He used 100% ground beef short rib, then blended in cheese curds into the mix.  He lightly seasoned them, then sous vide for about 2 hours at 134°F.  After the pouch, he seared them in a cast iron pan on an induction burner reaching about 520°F with a shallow pool of avocado oil.

The photo makes the insides LOOK very rare, but due to this process, it was actually a perfect medium/medium rare all the way throughout.  That is the beauty of sous vide.

 

Axe-Men BBQ Is Looking for Supporters and Sponsors This Season…

The Axe-Men BBQ team out of West Dundee, Illinois is looking for supporters and sponsors for this years BBQ season. We are a new team that competed in our first KCBS event in October of 2014, and still ended up with a 9th place call for ribs, and 10th place call for chicken, even with minimal equipment.  Our team is planning to compete in at least 6 events next season, and our goal is to participate in high profile events like the American Royal Barbeque Competition in Kansas City, as well as the Jack Daniel’s Championship in Lynchburg. Many of the regional events we participate in will be in the Midwest. We are fully invested in competing on the KCBS circuit and making Axe-Men BBQ a grand-champion team.  We also would eventually like to sell our sauces, rubs, and marinades to the general public.

As you might be aware, these BBQ competitions take a lot of time, effort, and money to complete. We are interested in everything from grills, smokers, trailers, campers, and meat…down to cleaning supplies, tables, chairs, coolers, wood, charcoal, beverages, knives, utensils, promotion materials, entry fees, and cash donations. In return, we want to go above and beyond to help promote any sponsors who help us along the way. We would add your company/personal name and/or logo to banners, clothing, or any other allowable items.  We can hand out sell sheets, contact info, or samples of anything you wish to visitors of the events. We would add you to our email list so you can keep track of our competitions, as well as visit us at any time to sample some of our award winning BBQ. Also, we would be more than happy to have a representative from your company on site to discuss your products with the public or other teams. If you have any other requests on what you would like from us in return for sponsorship, we are more than happy to discuss. The team also has a large network on social media including personal pages, blogs, and professional contacts.

Please let us know if you have any questions or need any additional information. Below are a few links to see how exciting some of the events and opportunities we will be participating in.

Kansas City Barbeque Society (KCBS)

American Royal World Series of Barbecue

Jack Daniel’s World Championship

Red, White, & BBQ in Westmont, IL

Wabash RibberFest in Mt. Carmel, IL

Thank you very much for your time, and we look forward to hearing from you soon!

Axe-Men BBQ

Steve Quirk

Mike Haracz

Spicy Peruvian Lima Bean Succotash – Recipe

Spicy Peruvian Lima Bean Succotash – http://www.nerdsteak.com

Here is a tasty recipe using Peruvian Lima Beans. They are quite a large bean that ends up having a very creamy consistency when cooks, so be gentle when mixing.  I soaked them overnight, then boiled them for about 1-1/2 hours for this recipe.  Watch them close when boiling because they can go from cooked to a mushy mess in a few minutes.

Spicy Peruvian Lima Bean Succotash

5 slices thick-cut bacon, diced
1 small sweet onion, diced
2 tablespoons Aleppo chile flake
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 cups cooked Peruvian Lima Beans
1 cup cherry tomatoes, halved
1-1/2 cups fresh corn kernels
1 tablespoon sherry vinegar
1/4 cup picked cilantro leaves
1/4 cup roughlly chopped arugula

Fry bacon on medium heat in a large skillet until crispy, then remove to drain on a paper towel, leaving excess rendered fat in the pan.
Add onion and cook until translucent, about 4 minutes.
Add garlic, chile flake, salt and pepper and sauté just until aromatic, about 1 minute.
Add cooked Peruvian Lima Beans, tomatoes and corn to pan, and cook just until tomatoes are tender, about 4 minutes.
Finish by adding sherry vinegar, then turn off heat, fold in cilantro and arugula and let sit for 10 minutes before serving.

Makes about 6 servings

Cajun Dirty Rice and Andouille Stuffed Pork Loin – Recipe

Cajun Dirty Rice Stuffed Pork Loin with Andouille and Collards

Here is a very easy recipe using D’allesandro Cajun Dirty Rice Blend.  You can also add more filling before you roll the loin, just make sure it is tightly tied with twine.

Cajun Dirty Rice-Stuffed Pork Loin

2-1/2 to 3-pound pork loin
1 cup cooked Cajun Dirty Rice
1 cup cooked andouille sausage, crumbled
1 cup thinly sliced collard greens, picked
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
Butcher’s twine

Preheat oven to 350°F.
Prep pork loin by slicing across it lengthwise, stopping 3/4 inch from the other side. Open halves, laying pork flat. Starting from the center, slice each half lengthwise, again stopping 3/4 inch from the other side. Again, open so pork is flat. You will have made one large, flat piece of pork 3/4 inch thick. Make sure to keep it in one piece.
Evenly cover flattened pork loin with prepared Cajun Dirty Rice, andouille sausage and collard greens, then tightly roll it jellyroll-style so that the loin returns to its original shape.
Tie with butcher’s twine to keep the filling inside and to cook evenly.
Rub outside of meat with olive oil, then season with salt and pepper.
Place on a baking sheet and bake until internal temperature reaches 155°F, about 1 hour.
Increase heat to 500°F and cook for an additional 5 minutes, until exterior is crispy and browned.
Slice and serve.

Makes 8 to 12 servings

Chilled couscous with kale and cucumbers – recipe included

Chilled Couscous Salad with Kale and Cucumber

Super easy, light, tasty, and it will make all your dreams come true.  If you can’t find Couscous, click on the link and you can get it shipped right to your door!

Chilled Couscous with Kale and Cucumber

1/2 teaspoon minced garlic
Juice and zest of 1/2 lemon
1/2 teaspoon crushed Aleppo chile
2 teaspoons finely chopped mint, plus additional whole leaves for garnish
1 teaspoon sea salt
1 teaspoon black pepper
1/4 cup olive oil
3 cups cooked Couscous, chilled
1 cup shredded kale, trimmed
1 cup diced baby cucumber
1/2 cup diced red onion
1 cup halved cherry tomatoes
1/4 cup grated Romano cheese

Combine garlic, lemon juice and zest, crushed chile, mint, salt and pepper in a large bowl.
Slowly whisk in olive oil until evenly incorporated.
Separate Couscous by rubbing between your hands, and add to bowl along with remaining ingredients.
Let sit for 30 minutes before serving, and garnish each serving with a fresh mint sprig.

Makes 4 to 8 servings

Seared Scallops with Funghi Porcini Risotto

Seared Scallops with D’allesandro Foods Porcini Risotto

Here is a recipe I created using an already seasoned Porcini Risotto from D’allesandro.  It’s very simple to make, and you only need water or broth, and about 20 minutes to cook.  It comes out nice and creamy without having to add extra cream or cheese.  If you want to give it a try, you can buy it right here!

Seared Scallops with Funghi Porcini Risotto

4 cups cooked D’allesandro Funghi Porcini Risotto
12 sea scallops, patted dry
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grapeseed
Scallion oil or extra virgin olive oil, for garnish
Shaved parmesan, for garnish
2 tablespoons chile threads, for garnish

Cook Funghi Porcini Risotto according to package instructions.
Pat the scallops on both sides with paper towel, then season with salt and pepper.
Heat grapeseed oil in a cast iron skillet over high heat, then sear scallops on both sides until golden brown, about 1 minute per side. Do not overcook.
Place on paper towel to drain excess oil.
To serve, place some risotto on each plate and drizzle scallion oil or extra virgin olive oil around the plate.
Sprinkle with shaved parmesan and place three scallops on each plate. Top with a pinch of chile threads and serve.

Makes 4 servings

Let me know if you make it at home and how it turns out!

Mediterranean Farro Salad Recipe – NomNomNom

Mediterranean Farro Salad

2 cups cooked Farro
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
1 tablespoon chopped fresh oregano
1/2 teaspoon grated fresh lemon zest
1/4 teaspoon crushed red pepper flakes
3 tablespoons olive oil
3/4 cup Feta cheese, coarsely crumbled
2/3 cup chopped flat-leaf parsley
1/2 cup toasted walnut halves, coarsely chopped
1/3 cup sun-dried tomatoes, rehydrated and thinly sliced

Cook Farro to the package instructions, then let cool to room temperature.
Whisk vinegar, mustard, salt, black pepper, garlic, oregano, zest and red pepper flakes together in a large bowl.  Continue whisking, and slowly add the olive oil until creamy and thoroughly mixed.  Add the Farro and remaining ingredients into the bowl, then toss until evenly coated.  Refrigerate for 30 minutes before serving.

Makes 4 to 6 servings.

Honey Dijon Farro Salad with Sun-dried Tomatoes, Fontina Cheese, Flat Leaf Parsley

Sriracha Roasted Brussels Sprouts with Coconut and Almonds

Sriracha Roasted Brussels Sprouts with Almonds and Coconut

3 cups quartered brussels sprouts
2 tablespoons olive oil
3 tablespoons Woodland Foods Sriracha Seasoning Blend
1/4 cup slivered almonds
1/4 cup shredded coconut

Preheat oven to 400°F and line a sheet pan with parchment paper.
Toss brussels sprouts with olive oil and Sriracha Seasoning Blend. Pour a single layer of brussels sprouts on the sheet pan, and roast in the oven until the edges start to brown and the sprouts start to become tender, about 20 minutes.  Remove from the oven, and add the almonds and coconut to the pan, tossing until evenly incorporated.  Continue baking until the sprouts are tender and the nuts start to brown, about 5 to 8 additional minutes.  Add additional seasoning to cooked sprouts if needed.

Makes about 4 servings.

You can buy the Sriracha seasoning blend right here!

Post Workout PowerUp – Options After Exercise

You can hit that gym for 3 hours burning over 2,000 calories, or walk your dog around the block…depending on your fitness level, you still need to think about what to eat to recover after intense activity so you can keep yourself in top shape without turning into a zombie the following day.  It is recommended to have protein for muscle recovery and carbs/fat to replenish energy storage 30 minutes after activity.  Don’t assume that because you have SOME protein you will ‘bulk up’ as it is just as important for recovery as it is for muscle building. Here are a few good options for post workout recovering, or to recoup after shoveling all that snow:

• Eggs – 1 large egg contain only 70 calories with almost 7 grams of protein. Pair some eggs up with kale, tomatoes, onions and avocado, and you have a super nutritious meal that will fill you up, and is surprisingly healthy.
• Hummus and Pita – Chickpeas (or garbanzo beans) have both protein and carbs, plus when blended with olive oil and tahini, you have a very dense mix of protein, carbs, and healthy fats.  Remember that this is a bit calorically dense, but since you just used up a bunch of energy, this is the perfect time to add energy back.
• Trail Mix – Nuts for protein and fats, fruit for carbs, trail mix is natures candy! It also has the benefit of being portable…so mix your own and take it with you.  Pairing nuts with dried blueberries and banana will also keep your immune systems in tip-top form.
• Quinoa – It is super trendy AND super healthy with even more nutrients than brown rice, plus the added fiber will keep you fuller longer.  It can be eaten hot or cold and can be snuck in meals anytime of the day.
• Protein Shake – You may or may not consider this an option, but protein shakes have been specifically formulated for muscle growth, recovery, and storage.  However, make sure you do not overdue it, as you may be gaining weight in either muscle, or fat form.  You need no more than 20 to 40 grams depending on the type of activity you just finished.  Also make sure you have carbs in the mix to replenish your energy as well.
• Stir Fry – Many people are very hungry after workouts, but as stated before, don’t assume you can eat truckloads of food. For those of us who like the ‘full’ feeling, its a good idea to bulk on on the low calorie veggies, with the addition of protein (shrimp, chicken, tofu…) and some whole grains.  Sodium is an electrolyte that needs to be replenished if you worked up a good sweat, so a little soy sauce doesn’t hurt either.
• The Salad – Maybe not smothered is super high fat dressing or made with 50% cheese, but a well planned salad full of colors, crunchy nuts and seeds, and even some dried fruit would be an excellent choice after raking up all those leaves.
• Sandwiches – Protein and carbs in sandwich form.  Easy to make, easy to carry, but tasty to eat!

There are 1,000’s of other options, so comment with your favorite post-activity meal or snack!

Cranberry Double Chocolate Rolled Oat Cookies

These bad boys happen to be gluten-free!

Gluten-free cranberry & double chocolate rolled oat cookies…nom nom nom

White Rice Flour	580g	14.34%
Sorghum Flour	414g	10.24%
Baking Soda	20.8g	0.51%
Salt	12.5g	0.31%
Xanthan Gum	02.5g	0.06%
Unsalted Butter, melted	600g	14.83%
Brown Sugar, Light	1000g	24.72%
Egg, Whole	415g	10.26%
Gluten Free Oats	1000g	24.72%
Cranberries, Dried	500g	12.36%
Chocolate Chips, White	600g	14.83%

Blend your flours, baking soda, salt, and xanthan together. In a separate bowl, blend butter, sugar, and eggs.  Add wet ingredients to the dry, and mix until evenly incorporated. Fold in oats, cranberries, and chocolate chips.  Refrigerate for 1/2 hour.

Plop 1 heaping tablespoon of dough on a parchment lined baking sheet, and cook for 15 minutes in a 350°F oven.  You will need to form the cookies before you bake then, because they do not spread out on the pan like a traditional cookie.  Also, let the cookies sit for 5 minutes before placing on a cooling rack.

Drizzle the top with melted bittersweet chocolate and a little sea salt if you are feeling sassy.

More of the same…nom nom nom