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Italian Sausage and Peppers Burger

Exactly as it sounds, plus there's melty provolone and onions and peppers – it’s crazy fricking delicious. 


INGREDIENTS

  • 1 large red pepper, diced
  • 1/2 large yellow onion, diced
  • Olive oil
  • Kosher salt & fresh ground pepper
  • 3/4 pound hot Italian sausage
  • 1/4 cup mayonnaise
  • 3 large basil leaves, chopped fine
  • 1 big clove garlic
  • 2 slices provolone cheese
  • 2 Ciabatta rolls

DIRECTIONS

  1. Heat non-stick pan, add red pepper, onion, 1 tablespoon olive oil & salt and pepper – cook until well softened, 6-7 minutes – keep warm
  2. Mix sausage well with 1/2 tablespoon olive oil and season with salt & pepper – form into 2 patties
  3. Cook until done on both sides (145 degrees is fine), and add cheese when you flip
  4. While it cooks, combine mayo, basil & garlic – stir well and set aside
  5. Grill or toast bun and build: bottom bun, basil/mayo, burger, pepper/onion mix, top bun
  6. Oh damn...
stcg sausage burger peppers

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Perfect (and Foolproof) Ribs Recipe

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Perfect (and Foolproof) Ribs Recipe

Sticky, sweet and self explanatory. 5 ingredients. Falling off the bone tender. Crazy delicious. All of these things. These will make you a rib hero (and quite likely piss off your ‘real bbq takes hours & hours to make') friends.


Serves 4

INGREDIENTS

  • 2 racks pork back ribs, about 4 pounds
  • 1 1/2 cups barbeque sauce, plain
  • 1/4 cup pancake syrup
  • 1/4 cup brown sugar
  • 4 tablespoons white vinegar

DIRECTIONS

  1. Mix sauce, syrup and brown sugar, set aside
  2. Preheat oven to 400 degrees
  3. Place ribs in their racks (I just mean do not cut them) in a large baking/casserole dish
  4. Pour vinegar into dish with ribs and cover tightly with aluminum foil
  5. Bake about 75 minutes or until very tender
  6. Remove from oven and carefully lift off tin foil - watch out for steam
  7. The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options:
  8. 1. Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce
  9. Cook until they start to develop grill marks, and turn over - now baste the top
  10. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do
  11. 2. Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source
  12. Brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more
  13. Flip back to the top (sauce again) and cook until they get that beautiful rib look
  14. Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them.
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How to Make Perfect Scallops

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How to Make Perfect Scallops

4 Comments