Main Dishes Archives - Page 29 of 49

Chimney-Fired Strip Steak

I actually came across the idea of cooking a steak over a charcoal chimney in a recent issue of Cook’s Illustrated magazine. There are variations of the idea of a chimney-fired strip steak on the web, but most of them use a small charcoal grate over a lit chimney of charcoal. This approach uses skewers, which I found to be a little less precarious and actually kind of fun.

Grab A Charcoal Chimney And Get To It

I lit up a large Weber charcoal chimney full about 3/4ths of the way with charcoal. I seasoned a boneless strip steak with salt and pepper while I was waiting for the charcoal to get going. You could easily do several steaks while the charcoal is still lit, or do what I did and just use the charcoal in your smoker. It’s a great way to make use of all that great heat while the chimney is getting going.

Skewer The Steaks

I skewered the steak and over the fire it went. It cooked fast, as you would expect. I had a few flare ups, but I dealt with those by temporarily lifting the steak (using a set of long barbecue gloves) away from the flames.

Flip And Rest

I flipped the steak after a few minutes and cooked it until the internal temperature hit about 120 F, and actually a little higher. Then I removed the steak from the skewers and let it rest 10 minutes before slicing. It came out great. Perfect flavor with a bit of char.

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If you want a little kick to your steak, try marinating it first. For more of a kick try my Cajun steak marinade. My favorite side dish for a great steak? My copycat of Outback Steakhouse’s green beans.

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5 from 1 vote

Chimney-Fired Strip Steak

This approach uses skewers, which I found to be a little less precarious and actually kind of fun.

Course Main

Cuisine American

Keyword grilled, steak

Prep Time 30

Cook Time 15

Total Time 45

Servings steaks

Calories 470kcal

Equipment

Charcoal Chimney

Ingredients

Instructions

Fill a charcoal chimney 3/4ths of the way with charcoal and light.
While you’re waiting for the charcoal to start, remove the steak from the fridge and sprinkle liberally with salt and pepper.
Once the charcoal is fully lit, skewer a steak and place on top of the chimney.
Sear the steak for 3-4 minutes per side, watching for any flare-ups.
Flip the steak and continue cooking until the desired doneness is reached.
Let steak rest for 10 minutes before slicing.

Notes

No steak sauce necessary!

Nutrition

Nutritional values are approximate.

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Mushroom Swiss Melt Hot Dog

A different day, a different dog! This is another great idea from Dougie Dog from Vancouver, Canada. I’ve never been there, but I caught the truck on an episode of Eat Street and instantly knew that I was going to have to make my take on some of their dogs, like this mushroom Swiss melt hot dog.

Hot Dogs Elevated

You can’t go wrong with the combination of grilled, woodsy mushrooms, smoky bacon, Swiss and the kick of Dijon mustard. This mushroom Swiss melt hot dog is a mighty fine dog, easy to make, and definitely different.

I get my hot dog buns from our local bakery, Taylor’s. Their buns blow the store-bought ones away by a country mile. Why make a fru-fru dog and put it on a poo-poo bun? Oh, I might have to trademark that saying…

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Also try my New Jersey Italian hot dogs.

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4 from 1 vote

Mushroom Swiss Melt Hot Dog

You can’t go wrong with the combination of grilled, woodsy mushrooms, smokey bacon, Swiss and the kick of Dijon mustard. This is a mighty fine dog, easy to make, and definitely different.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 1592kcal

Author Mike

Ingredients

4 hot dogs
4 hot dog buns
8 ounces mushrooms sliced, grilled
4 slices Swiss cheese
4 slices bacon cooked, crumbled
Dijon mustard

Instructions

Grill or cook your dogs.
Warm your buns, if desired.
Place dogs in buns.
Top with mushrooms and cheese.
Put under the oven broiler or back onto the grill long enough to melt the cheese.
Add crumbled bacon and Dijon and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Nutritional values are approximate.

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Cleveland Fried Bologna Sandwich

Eat Street is just about the only food-related show I still watch on TV. I love food trucks. We’re fortunate to have several great ones here in Indianapolis. A recent episode, Monster Menus, highlighted the Nosh Box truck from Cleveland, Ohio. The Cleveland fried bologna sandwich they made looked fantastic. I had to make it. So I did.

This is one great fried bologna sandwich. Like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.

Add A Bit Of Crunch

The second time I made these Cleveland fried bologna sandwiches I substituted a couple of nice chunks of iceberg lettuce for the mixed greens. I like the sandwich even better with the extra crunch of the iceberg. And I wouldn’t pass on the idea of maybe adding some thinly sliced onion, either. I prefer to soak my onion in cold water for at least 5 minutes before adding it to my sandwich. That helps remove some of the ‘bite’ from the onion.

I used my Cuisinart Griddler to make these sandwiches. It’s a sandwich-making beast.

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Also try my southern bologna burgers.

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5 from 1 vote

Cleveland Fried Bologna Sandwich

Course Main

Cuisine American

Keyword bologna, sandwich

Prep Time 5

Cook Time 10

Total Time 15

Servings sandwich

Calories 675kcal

Author Based on a recipe from The Nosh Box food truck

Equipment

skillet

Ingredients

2 slices bologna thick is best
2 tablespoons butter softened
2 slices Texas toast
2 tablespoons mayonnaise
½ cup greens green leaf, iceberg, whichever you prefer
2 slices tomato

Instructions

Heat a large skillet over medium heat.
Add the bologna and brown lightly on both sides. Remove.
Spread butter on one side of each slice of the bread.
Put butter-side down into the skillet and cook until golden and crisp. Remove.
Slather non-buttered sides of the bread with mayonnaise.
Top bottom bread slice with bologna, greens, and tomato and other piece of bread.
Serve.

Notes

These are also great with mustard or BBQ sauce instead of mayonnaise!

Nutrition

Nutritional values are approximate.

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Deluxe Smoked Habanero Meatloaf

This deluxe smoked habanero meatloaf is by far my favorite version of any smoked meatloaf that I’ve made. The meat comes out unbelievably tender, with a nice smoky flavor. And of course, there’s a kick – a big kick from spicy BBQ sauce mixed with habanero salsa and mixed into the meat and used as a glaze.

Perfect For Sandwiches Too!

The leftover deluxe smoked habanero meatloaf (if you have any) is just as good as the day you made it. Perfect for sandwiches. For sandwiches we just topped crisped French bread with a slab of warmed meatloaf followed by mayonnaise and red onion. The onion adds a nice crunch to the tender meatloaf.

You can make this dish in the oven and still have a fantastic dish, too.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this meatloaf.

Pecan Wood Chunks 4lb

If you prefer a more savory meatloaf try my smoked Italian meatloaf. It’s a bit more work, but worth it.

I smoked the meatloaf on my Weber Smokey Mountain smoker. You can also make it in the oven, or over indirect heat on a gas or charcoal grill.

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5 from 1 vote

Deluxe Smoked Habanero Meatloaf

This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smoky flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick.

Course Main

Cuisine American

Keyword meatloaf, smoked, spicy

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 445kcal

Author Mike

Equipment

Ingredients

1 medium sweet onion chopped
2 ribs celery chopped
1 green bell pepper chopped
1 pound ground beef
1 pound ground pork
1 large egg
½ tablespoon milk
1 cup plain bread crumbs Italian-seasoned bread crumbs work just as well
2 tablespoons Montreal steak seasoning I used our homemade mix
1 cup your favorite BBQ sauce
½ cup habanero salsa
1 tablespoon Worcestershire sauce

Instructions

For the smoker

Fire up your smoker for cooking at 225 – 250 F with a light wood, such as apple.

For the oven

Preheat oven to 450 F.

Assembly

Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I put the vegetable mixture in a cheesecloth and wrung them like a wet towel.
Place beef and pork into a large bowl. Add onion mixture.
Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
Spray a 9×13 aluminum (or glass if using the oven) pan with non-stick spray.
Add the beef/pork mixture and form into a roll. Spoon remaining sauce over top.
If cooking in the oven, bake 45-60 minutes or until center is done. You may want to drain some of the accumulating fat before serving.
If cooking in the smoker, poke a few holes along the edges of the aluminum pan so that any accumulating fat drips out. Smoke 2-3 hours at 250 F or until the center is done.
Let meatloaf rest for 10 minutes and then slice into thick pieces.

Notes

Also great served on toasted Texas toast as sandwiches!

Nutrition

Nutritional values are approximate.

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Cajun Filet-o-Fish Sandwiches

I needed something pretty quick and easy for lunch. I’m not sure why, but I was hankerin’ for a McDonald’s filet-o-fish sandwich. And wouldn’t you know I had everything on hand to make one? Well, it’s not quite the same version as you get at the fast food joint. My version of the filet-o-fish sandwich has a bit of a Cajun kick to it.

Quick. Easy. And Great.

This Cajun filet-o-fish sandwich came out great. A quick and easy lunch in a pinch. You could substitute ‘normal’ tartar sauce, but I really like the extra flavor in the Frog Bone Bayou Tartar sauce. A bottle of it doesn’t last long around here.

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Kick up your sandwich even more with my homemade chipotle tartar sauce.

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5 from 1 vote

Cajun Filet-o-Fish Sandwiches

It’s not quite the same version as you get at the fast food joint. My version of the filet-o-fish sandwich has a bit of a Cajun kick to it.

Course Main

Cuisine American

Keyword Cajun, fish, sandwich

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 197kcal

Author Mike

Equipment

Baking Sheet

Ingredients

2 hamburger buns
2 breaded fish patties such as Van de Kamp’s or Gorton’s
Cajun seasoning
2 slices American cheese
tartar sauce to taste

Instructions

Toast the buns, if desired.
Cook the patties per package instructions. Halfway through the cooking process, when you have to flip the patties, sprinkle them with as much Cajun seasoning as you desire. No point in being shy about it.
To assemble sandwiches, top bun bottoms with the fish. Add a piece of cheese followed by a generous amount of tartar sauce. Add the top bun and enjoy!

Notes

Nutritional values do not include the fish patties.

Nutrition

Nutritional values are approximate.

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Lomo Saltado

I cannot say enough about just how great this lomo saltado tasted. It was absolutely fantastic, and surprisingly took only minutes to prepare. The incredible flavors reminded me so much of my years living in Peru. And although there are a lot of variations on this dish, it comes down to great beef stir-fried with onions and tomatoes, served with fries or potato wedges and occasionally rice. It’s a wonderful example of the Asian influences on Peruvian cuisine.

Pepper Perfection

One of these keys to a great lomo saltado is the Peruvian aji amarillo pepper. It has a distinct flavor that is almost fruity, with just a bit of heat. If you cannot find aji amarillo peppers you can use aji amarillo paste, which is easier to find in specialty stores. And in a pinch, use a habanero pepper instead.

I cooked this wonderful lomo saltado on the Weber Performer grill using the wok insert. It is an amazing way to do stir-fry. Easy clean up, and super high heat. If you don’t have a wok and would prefer to cook in-doors, I recommend using a cast iron skillet or Dutch oven.

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Some choclo al cumino would be great with this dish, too!

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5 from 1 vote

Lomo Saltado

I cannot say enough about just how great this lomo saltado tasted. It was absolutely fantastic, and surprisingly took only minutes to prepare.

Course Main

Cuisine Peru

Keyword Peruvian, steak

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 1487kcal

Author Based on a recipe from Peru Delights

Equipment

Ingredients

1 pound tender steak sirloin or better
2 tablespoons vegetable oil divided
Kosher salt
ground black pepper
2 cloves garlic minced
1 red onion sliced thick
2 tomatoes sliced thick
1 tablespoon aji amarillo paste see note, or 1 aji amarillo pepper, seeded and minced
3 tablespoons soy sauce
3 tablespoons red wine vinegar
½ cup cilantro chopped
2 cups steak French fries cooked
1 cup white rice cooked

Instructions

Note: Aji amarillo paste is a paste of the Peruvian aji pepper. It can be found jarred in most South American specialty stores. If you cannot find it substitute a large, seeded and minced habanero pepper.

Slice the steak very thin. I find it easier to do this if you first put the steak into the freezer for 30 minutes to an hour before slicing.
Heat a wok over high heat.
Toss steak slices with 1 tablespoon of oil and season with salt and pepper.
Add to the wok and stir fry for 10 minutes, getting the meat almost done completely through and nicely golden in color.
Add garlic, onion and tomato slices, and aji pepper. Stir fry for 3-4 minutes.
Drizzle the soy sauce and vinegar along the side of the wok and stir all ingredients well, stir frying.
Season to taste with salt and pepper and serve hot along with fries and rice.

Notes

Cook time does not include the time to heat the fries or make the rice.

Nutrition

Nutritional values are approximate.

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Smoked Chuck Roast

I love smoked beef brisket, but sometimes I’m looking for something a little quicker. And cheaper. Smoked chuck roast is a great way to make a lot of chopped or shredded beef in a short amount of time. Just inject the roasts, add a little rub, and onto the smoker (mine’s a Weber) we go!

I chopped most of the chuck for use in tacos, nachos, and BBQ beef sandwiches. Some I sliced for beef sandwiches. It freezes well so I can always defrost a serving for a quick lunch. Just heat with a little BBQ sauce, toss onto a bun and lunch is served!

A Great Substitute For Brisket

I was really happy with my results. I got brisket-like flavor and texture for a lot less money. That’s a big win for me!

For a spicier chuck roast, try my barbacoa-style smoked chuck roast. You’ll find it hard to believe you’re eating chuck roast! For the real thing, brisket, you have to try my best smoked beef brisket.

Pecan Wood Chunks 4lb

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used pecan wood for this roast.

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5 from 1 vote

Smoked Chuck Roast

Smoked chuck roast is a great way to make a lot of chopped or shredded beef in a short amount of time. Just inject the roasts, add a little rub, and onto the smoker we go!

Course Main

Cuisine American

Keyword beef, smoked

Prep Time 5

Cook Time 5

Total Time 5 5

Servings

Calories 274kcal

Author Based on a recipe from the BBQ Pit Boys

Equipment

Saucepan

Ingredients

Instructions

Fire up your smoker for 250 F cooking. Add whatever kind of wood you desire (I used pecan).
Warm the broth in a sauce pan. Whisk in the desired amount of garlic powder.
Inject half of the broth mixture into the chuck. Don’t be shy.
Lightly sprinkle all sides of the beef with the rub.
Put onto the smoker and smoke for 1 hour or until the internal temperature reaches 145 F.
Transfer the beef to a double-thick large piece of aluminum foil.
Fold up the sides and pour in the remaining broth mixture.
Seal and put back onto the smoker until the internal temperature reaches 200 F.
Carefully (don’t spill any juices!) remove the beef from the smoker and let rest 20 minutes.
Chop, shred, or slice the beef as desired.

Notes

Great on sandwiches and nachos, and tacos!

Nutrition

Nutritional values are approximate.

Sloppy Cuban Sandwiches

If I’d had any idea just how fantastic these sloppy Cuban sandwiches would be I would’ve been making them for years. Every week. I would say every day, but that wouldn’t leave me much time for grilling burgers and such. The meat mixture is just incredible. The ingredient list may look long, but there’s nothing that’s hard to find on it.

Messy Deliciousness

These sloppy Cuban sandwiches were messy. Sloppy. You pick one up and you never set it down until it’s all gone. The meat has a bit of kick, but not much, and it’s offset by the cool crunchiness from the pickles. These may well be the perfect sandwiches.

I like to use my good ole trusty Dutch oven to make these sandwiches and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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I also make another great take on a sloppy Joe that uses chorizo called, well, a Chorizo Sloppy Joe. My Big Daddy’s Sloppy Joe is something a bit more traditional but with more grownup flavors. I’m a big Sloppy Joe fan!

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5 from 1 vote

Sloppy Cuban Sandwiches

If I’d had any idea just how fantastic these sloppy Cuban sandwiches would be I would’ve been making them for years.

Course Main

Cuisine American

Keyword Cuban, sandwich, sloppy Joes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 510kcal

Author Based on a recipe from Rachael Ray

Equipment

skillet

Ingredients

1 tablespoon extra-virgin olive oil
1//3 pound Mexican chorizo
1 pound ground pork
½ medium white onion chopped
2 cloves garlic minced
1 teaspoon ground allspice
2 teaspoons paprika
2 teaspoons ground coriander
kosher salt
fresh ground black pepper
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 lime zested and juiced
1 cup chicken stock
1 8-ounce tomato sauce
6 sub rolls
6 slices Swiss cheese
6 dill pickles chopped

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Crumble in the chorizo and ground pork.
Add the onion, garlic, allspice, paprika, coriander and salt and pepper.
Cook for 5 or so minutes or until the meat starts to brown.
Add the brown sugar, Worcestershire sauce and the lime zest and lime juice. Stir well.
Stir in the chicken stock and tomato sauce.
Bring to a slow simmer and let cook for 5 minutes, stirring often.
Place a slice cheese onto each roll (having it on the bottom will slow the lovely juices from making your bread soggy… but not for long!).
Top with a generous amount of the meat mixture.
Place under the broiler for a few minutes until the buns starts to brown and the cheese is melted.
Top with some chopped dill pickle and serve.

Notes

You can substitute spicy ground sausage if you cannot find Mexican (not Spanish) chorizo.

Nutrition

Nutritional values are approximate.

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Southwest Wraps

My wife and I took a little day trip over to Springfield, Ohio. We love visiting the Heart of Ohio Antique Center. It’s one of our favorite antique malls. And although there’s a nice little cafe in the mall, we decided to pack a lunch. Besides some Kaw-Cajun 4 bean salad and chips, I made a few of these southwest wraps. They’re the perfect picnic: spicy, tasty, and different than the usual boring sandwich. Tomatoes, black beans, corn, cilantro, turkey, habanero cheese and spicy Ranch dressing, all inside a habanero wrap. Definitely not boring.

The Dressing Makes These Wonderful

The spicy Ranch dressing I made for these Southwest wraps is really great stuff. I also use it on sandwiches, hamburgers, and hot dogs. It definitely has a little kick. I keep a batch in a squeeze bottle in the fridge. It’s perfect for any time I want something with a little bite.

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Also try my crab salad wraps.

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5 from 1 vote

Southwest Wraps

Make these for perfect picnic: spicy, tasty, and different than the usual boring sandwich.

Course Main

Cuisine American

Keyword southwestern, wraps

Prep Time 10

Total Time 10

Servings

Calories 98kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

For the Spicy Ranch Dressing (you’ll have plenty leftover for other dishes)

1 16 ounce Ranch salad dressing
1 tablespoon hot sauce
1 teaspoon cayenne pepper
1 teaspoon chili powder

For the wraps

1 15 ounce black beans rinsed, drained
1 14 ounce sweet corn drained
2 Roma tomatoes chopped
2 tablespoons cilantro chopped
½ red onion chopped
8 habanero wraps
Turkey sandwich meat
lettuce red or green leaf
Spicy Ranch dressing
Habanero cheese slices

Instructions

For the Spicy Ranch Dressing

Combine all ingredients. Refrigerate until ready to use.

For the wraps

Combine the beans, corn, tomatoes, cilantro and onion in a bowl and mix gently.
Lay out the wraps. Assemble the wraps by stacking the ingredients on one half of the wrap so you can then roll it up.
Add the sandwich meat first, This will help keep the wrap from getting soggy.
Add the lettuce and a tablespoon or so of the dressing.
Spoon on a few tablespoons of the bean and corn mixture.
Add the cheese and roll up the wrap.

Notes

Refrigerate wraps until ready to serve.

Nutrition

Nutritional values are approximate.

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Spicy Sausage and Sun-Dried Tomato Penne Rigate

I have been a diehard fan of Chile Pepper magazine for years. Despite what the name might suggest to you, it’s not a magazine about over-the-top way-too-hot peppers and foods and sauces. Instead, it has a variety of recipes and articles, catering not only to chile heads, but also people that just want a little kick to their foods. Everything I have made from the magazine has turned out absolutely fantastic. They aren’t playing around. Grab yourself a copy off the news-stand or order a subscription online. Or do what I did and have a subscription for years. And years. And make some of their great recipes like this spicy sausage and sun-dried tomato penne rigate.

A Plate Of Spicy Happiness

This spicy sausage and sun-dried tomato penne rigate dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. Any chicken would work in this dish, though.

The sun-dried tomatoes, mushrooms, and spinach add a great twist to what would be a great meal by itself. This doesn’t take long to make and will wow your guests with great flavors.

I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my easy-to-make but still awesome spicy sausage and pasta.

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5 from 1 vote

Spicy Sausage and Sun-Dried Tomato Penne Rigate

This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice.

Course Main

Cuisine American

Keyword pasta, sausage, spicy, sun-dried tomato

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 703kcal

Author Based on a recipe from Chile Pepper Magazine

Equipment

skillet

Ingredients

1 pound penne rigate
kosher salt
ground black pepper
1 8.5 ounce sun-dried tomatoes
½ sweet onion diced
4 ounces mushrooms sliced
3 cloves garlic minced
4 cups spinach fresh
1 pound chicken sausage spicy, sliced thin
2 cups half-and-half
2 cups Habanero Jack cheese shredded
1 ½ tablespoons dried red pepper flake
Parmesan cheese freshly grated, for serving

Instructions

Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.
Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.
In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.
Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.
Add the garlic and cook another minute.
Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.
Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.
Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.
Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.
Add the red pepper flakes, cooked vegetables and sausage. Stir.
Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.
Serve garnished with freshly grated Parmesan cheese.

Notes

Use your favorite sausage.

Nutrition

Nutritional values are approximate.

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