Author: Neil

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Beef Chuck Eye Mediterranean Souvlaki with Lemon Couscous

Beef Chuck Eye Mediterranean Souvlaki with Lemon Couscous

Neil
Greek yogurt marinated wagyu beef chuck eye with lemon pine nut couscous drizzled with cucumber dill yogurt dressing.
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Prep Time 1 d
Cook Time 20 mins
Cuisine Mediterranean
Servings 4

Notes

Beef Chuck Eye Mediterranean Souvlaki with Lemon Couscous
For 2-3 lbs of beef
 
Ingredients for marinade:
1 cup Greek yogurt
1/2 lemon
2 TBSP olive oil
2 TBSP Tasty Sear Gourmet 
1 TSP Dayum Savory Mediterranean 
 
Ingredients for Couscous:
2/3 cup couscous 
1 TBSP butter
1 cup chicken broth
1 lemon
2 TBSP toasted pine nuts
2 TBSP fresh chopped parsley
1/2 tsp Dayum Savory Mediterranean 
 
Ingredients for cucumber yogurt:
1 cup plain yogurt 
1/2 cucumber grated
1 TBSP fresh chopped dill
1 tsp lemon juice
1 clove minced garlic 
1/2 tsp salt
1/2 tsp ground black pepper 
 
Directions:
 
Cut the beef unti 1″ chunks and evenly coat all sides with beef seasoning.
Prepare marinade by mixing ingredients, add zest and juice from the 1/2 lemon. 
Mix in the beef cubes to thoroughly coat. Place in a plastic container or ziplock bag and refrigerate overnight.  
Skewer the beef and grill over direct high heat,  preferably charcoal (Alternatively broil in an oven) turning frequently until 135F for medium rare. 
 
Preparing the couscous:
Add chicken broth, butter, lemon juice and zest, pine nuts, and Mediterranean seasoning and bring to a boil, stir in couscous, remove from heat and cover for 5 minutes. Fluff with a fork and stir in parsley.  
 
Preparing the dressing:
Combine all ingredients in a blender and blend until smooth. Refrigerate until chilled. 
 
Keyword dayum savory, mediterranean, Souvlaki, tasty sear
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Tasty Sear Sloppy Joes

Tasty Sear Sloppy Joes

Neil
Quick and easy home made sloppy joes
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Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 4 people

Notes

1lb Wagyu ground beef  seasoned with Tasty Sear Gourmet beef seasoning, browned, drained, then removed from pan.
Saute 2 cloves of minced garlic until fragrant.
Add meat back in and the following.
15oz can of tomato sauce 
1 small diced onion
1/2 green bell pepper diced small.
1 tbsp worchestershire 
1 tsp yellow mustard 
1 tbsp brown sugar
1/4 cup of water if needed
Simmer for 15-20 minutes stirring occasionally.
Served on a grilled brioche bun with pickled jalapeno peppers
Keyword beef, ground beef, sloppy joes, tasty sear
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Dayum Tasty Asian Pressure Cooker Kalbi Short Ribs

Dayum Tasty Asian Pressure Cooker Kalbi Short Ribs

Neil
Kalbi beef short ribs quick braised in a pressure cooker
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Prep Time 5 mins
Cook Time 1 hr
Course Appetizer, Main Course, Snack
Cuisine Asian, Korean

Notes

Wagyu beef short ribs   cut in-between each bone, trimmed and seasoned with Dayum Tasty Asian Seasoning then browned on all sides. Quick braised in a pressure cooker high pressure for 45 minutes with 1.5 cups of Kalbi barbecue marinade, 1/2 cup of water and 1 whole onion quartered. 
Kalbi barbecue marinade recipe:
1 cup soy sauce
1/4 cup apple cider vinegar
3/4 cup brown sugar
5 cloves garlic minced
2 TBSP Dayum Tasty Asian rub
1 TBSP sesame seeds
2 TSP sesame oil
.
Cooker turned off and cooled for 15 minutes before releasing steam and opening.  
Ribs set aside, liquid strained, de-fatted, reduced in a sauce pot and thickened with some cornstarch. 
Served over jasmine rice, sauced and garnished with green onions, red chili peppers and sesame seeds.  Also a side of sesame crunch Asian salad. 
Keyword asian, Kalbi, korean, short ribs
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Dayum Tasty Asian Bulgogi Meatballs

Dayum Tasty Asian Bulgogi Meatballs

Neil
Korean style bulgogi meatballs over jasmine rice
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Course Appetizer, Main Course, Snack
Cuisine Asian, Korean

Notes

It all starts with the bulgogi sauce:
1/4 cup soy sauce
1/4 cup pear juice
1 tbsp Dayum Tasty Asian rub
1 tbsp brown sugar
1 tsp grated ginger
1 clove garlic minced
2 tsp sesame oil
2 tsp toasted sesame seeds
1 green onion chopped
Instructions: Add all ingredients except the last three to a sauce pot over meduim/low heat and stir until brown sugar dissolves. remove from heat and add sesame oil,  seeds and green onion. 
.
Then the meatballs recipe:
1 pound wagyu ground beef
1/2 cup panko crumbs
1 1/2 tbsp bulgogi sauce
1 tsp chopped fresh ginger
2 sliced green onions (white part, save the green for garnish at the end)
1 tbsp Dayum Tasty Asian rub
.
Mix and form into meatballs 6-8 per pound of beef
bake at 375-400F for about 40-50 minutes or when the internal temp is 165F. 
 
Serve over rice with sriracha crema and garnish with green onions and sesame seeds. 
Keyword asian, beef, korean, meatballs
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Korean Barbecue Galbi Beef Flank Steak Skewers

Korean Barbecue Galbi Beef Flank Steak Skewers

Flank steak marinated in Korean style galbi beef marinade,
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Course Appetizer, Main Course, Snack
Cuisine Korean
Servings 8 skewers

Notes

This marinade recipe is good for 2-3lbs of beef
1 cup soy sauce
1/4 cup apple cider vinegar
3/4 cup brown sugar
5 cloves garlic minced
2 TBSP Dayum Tasty Asian rub
1 TBSP sesame seeds
2 TSP sesame oil
 
Beef Steak, flank, skirt, or similar cut thin about 1/8″ across the grain.
Cut the steak into thin strips against the grain and marinate for 30 minutes to 1 hour. skewer and grill directly over charcoal turning frequently for about 2 minutes or until cooked.  these were so tender and delicious
Keyword beef, flank steak, galbi, skewers
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Dayum Tasty Bulgogi Beef Buns

Dayum Tasty Asian Bulgogi Beef Buns

Neil
Korean Bulgogi beef meatballs, wrapped in puff pastry dough
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Course Appetizer, Main Course, Snack
Cuisine Asian, Korean
Servings 8 buns

Notes

It all starts with the bulgogi sauce:
1/4 cup soy sauce
1/4 cup pear juice
1 tbsp Dayum Tasty Asian rub
1 tbsp brown sugar
1 tsp grated ginger
1 clove garlic minced
2 tsp sesame oil
2 tsp toasted sesame seeds
1 green onion chopped
Instructions: Add all ingredients except the last three to a sauce pot over meduim/low heat and stir until brown sugar dissolves.remove from heat and add sesame oil,  seeds and green onion. 
.
Then the meatballs recipe:
1 pound wagyu ground beef
1/2 cup panko crumbs
1 1/2 tbsp bulgogi sauce
1 tsp chopped fresh ginger
2 sliced green onions (white part)
1 tbsp Dayum Tasty Asian rub
.
Mix and form into meatballs. 
Par cook meatballs for 10 minutes and allow to cool to handle before wrapping in puff pastry. Prepare puff pastry dough by cutting each sheet into 4 equal squares. 
Place a meatball in the middle of a puff pastry square and pull up all four corners to meet in the middle. pinch and squeeze all of the seams together to form a bun.
Brush with egg wash and add sesame seeds and then bake at 375-400F for about 25-30 minutes and when golden brown and internal temp is 165F. 
Served with sriracha crema and garnished with green onions. 
Keyword beef buns, bulgogi, korean
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Dayum Tasty Asian Korean Bulgogi Sauce

Dayum Tasty Asian Korean Bulgogi Sauce

Neil
Korean Style Bulgogi Beef Sauce
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Course Sauce
Cuisine Asian, Korean

Notes

1/4 cup soy sauce
1/4 cup pear juice
1 tbsp asian rub
1 tbsp brown sugar
1 tsp grated ginger
1 clove garlic minced
2 tsp sesame oil
2 tsp toasted sesame seeds
1 green onion chopped
Add all ingredients except the last three to a sauce pot over meduim/low heat and stir until brown sugar dissolves.
remove from heat and add sesame oil,  seeds and green onion. 
Use as a marinade or sauce
Store in an airtight container in the refrigerator for up to 1 week.
Keyword asian, barbecue sauce, beef, bulgogi, korean
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Southwest Chicken Tacos

Southwest Chicken Tacos

By: Brian Woodberry IG @bwoods_bbq
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Notes

Marinade Recipe: (per 1lb chicken tenderloins)
1/2 TBSP minced garlic
3 TBSP lime juice
1 TBSP olive oil
2 TBSP @neilsarap Dayum Tasty Southwest AP
1/4 tsp black pepper
Handful of cilantro
 
Blend ingredients together and pour over 1LB chicken in ziplock bag. Mix well and refrigerate 4-24 hours
Grill the chicken at 350 until 165 internal temp .
Chopped the chicken up and topped with some fresh veggies, sour cream and tabasco chipotle hot sauce. 
 
 
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Dayum Tasty Asian Sweet n Sour Red Snapper

Dayum Tasty Asian Sweet n Sour Red Snapper

Neil
Filipino Escabeche ( Sweet and Sour Fish)
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Ingredients
  

  • 1 red bell pepper cut into strips
  • 1 Yellow bell pepper cut into strips
  • 1 Small yellow onion sliced
  • 1 Finger of fresh ginger cut into slices or strips
  • 1/4 cup Sweet chili sauce
  • 2 TBSP Dayum Tasty Asian Seasoning to taste
  • 1 whole Lime
  • 1 green onion slice to garnish
  • 1-2 Lbs Filet red snapper

Notes

line sheet tray with aluminum foil and spray with cooking oil.
Season snapper with Dayum Tasty Asian and put skin side down onto foil
cover and surround fish with vegetables
Squeeze the juice from one lime
drizzle the sweet chili sauce over the fish and vegetables
lightly season the vegetables with more Asian seasoning
Roast at 450F until internal temp reaches 145F in the thickest part of the filet.
Plate and garnish with green onions and enjoy with jasmine rice.
Alternatives or additions: pineapple and carrots.
 
 
Keyword asian, escabeche, filipino, fish, sweet and sour
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Smoked Southwest Pork stuffed poblanos

Smoked Southwest Pork stuffed poblanos

by Greg @mygranddadskitchen
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Notes

Pork Shoulder slathered with mustard and rubbed with Neil Sarap Southwestern rub overnight in the refrigerator. Then smoked over charcoal and apple wood on indirect at 235 until an internal temp of 205 degrees. Rested shredded it and chopped. 
 
While the Pork was smoking I brushed 2 ears of corn on the cob with mayo and rubbed them with Neil Sarap Southwest rub and smoked them along with the pork for 30 minutes. Cut the corn off of the cob and set aside. 
 
Rub 6 Poblanos with avocado oil and place on the smoker with the pork for 1 hour remove slice down one side remove the seed and membranes from all set aside for and dice up the other two. 
 
Combine 2 cups of the pork with the corn, 1 can of black beans rinsed, 2 tomatoes fine diced, the juice of 1 lime,  1 cup of cooked rice and 4 ounces of fresh shredded habanero cheddar cheese together in a bowl sprinkle with 1 Teaspoon of Neil Sarap Southwest Rub and combine all off the ingredients well. Stuff the peppers and sprinkle another 4 ounces of the habanero cheddar on top. Place into an over at 350 to heat everything through.
 
While the peppers are heating. Into a small pot add 1/4 chopped onion two minced cloves of garlic and the remaining poblanos that you diced and cook in 1 TBSP of butter until the onion softens. Add 2 TBSP of butter and 2 TBSP of flour and cook for a few minutes. Whisk in 2 cups of chicken stock until smooth. Blend up everything in the pot until smooth add 1 cup of heavy cream and simmer until thickened. Salt and pepper to taste
 
Add the juice of one lime to 2/3 a cup of Mexican Crema and whisk.
 
Spoon a few ladles of the sauce onto the plate add a stuffed pepper and top with the Crema.
Keyword poblano, pork, southwest, stuffed pepper