1 T (7 g) chili powder
1 1/4 T (10 g) smoked paprika
3 t (3 g) chili flakes
1/4 t (1 g) cayenne pepper
2 t (4 g) cumin
1/4 t (1 g) cinnamon
1 1/2 T (22 g) brown sugar
1 T (10 g) kosher salt
1 T (4 g) whole coriander seeds
1. Combine all ingredients in spice grinder and grind (I use a small coffee grinder). Sprinkle over meat and massage to evenly distribute. Refrigerate for 24 hours, turning halfway.
2. Lay the strips of beef in a dehydrator, being sure not to overlap the meat.
3. Adjust the dehydrator to the highest setting (mine was about 160 degrees F) and let it dehydrate for about 4-6 hours.
Notes: I think it needs more salt, but I do enjoy the spice. Dried up much differently than the teriyaki version–wasn’t as smooth. Perhaps next time I’ll experiment with marinating time, and will rotate the dehydrator halfway through the process. Worth re-testing!
Born from a need to use whatever was in the fridge and to supplement a fabulous sausage hamburger (yup–you heard me), this relish is the perfect side dish for a barbecue.
10-oz bag frozen corn, thawed
1 bunch radishes, thinly sliced
4 scallions, thinly sliced on a bias
Juice of 1 lime
2 Tbsp extra-virgin olive oil
Kosher salt, to taste
Optional additions: blue cheese or avocado or jalapeño or feta, but it’s lovely on its own.
1. In a cast-iron skillet over medium-high heat, char the corn until dark golden brown in spots.
2. Combine corn with remaining ingredients.
Couldn’t be simpler or more delicious. A perfect side dish for al fresco dining, especially when paired with grilled skirt steak with chimichurri.
3 ears of corn, shucked and silks removed
2 zucchini, cut in half lengthwise, and then crosswise to make little half moons
2 Tbsp olive oil
1/4 cup cilantro, rough chop
kosher salt and black pepper, to taste
1. Place the corn directly on the grill and cook, turning occasionally, until charred, about 10 minutes.
2. Heat 2 tsp of the olive oil in a pan over high heat. Add the zucchini and sautee until tender, about 5 minutes.
3. Once the corn are cool enough to handle, remove the kernels from the cob.
4. Combine the corn kernels with the zucchini and toss with the remaining olive oil.
5. Stir in cilantro and season with salt and pepper, to taste.
A very very loose recipe, which should be adapted to your taste.
2-3 cloves garlic
1 small bunch fresh oregano, rough chop
1 small bunch fresh cilantro, rough chop
1 bunch fresh parsley, rough chop
1/4 tsp red pepper flakes
3 Tbsp red wine vinegar
1/4 cup olive oil
kosher salt, to taste
1. Combine herbs, red pepper flakes and red wine vinegar in a food processor and pulse until finely chopped.
2. Transfer to a small bowl and stir in the olive oil.
3. Season with salt, to taste.
Serve atop grilled skirt steak and you will be happy happy happy.
2 tsp vegetable oil
1 small onion, medium dice
1 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic, minced
1 Tbsp paprika
1 tsp cumin
1 tsp chili powder
11 oz ketchup
1-2 chipotles in adobo, plus 1-2 Tbsp adobo sauce
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1/4 cup low-sodium soy sauce
1/2 cup apple cider vinegar
2 Tbsp whiskey, bourbon, rye, etc.
1. Heat oil in a saucepan over medium heat.
2. Add diced onion to the oil and sweat, stirring occasionally. Season with salt and pepper.
3. Add the garlic to the pan and cook until fragrant, about 1 minute.
4. Add paprika, cumin and chili powder to the pan and cook for another minute, stirring constantly.
5. Add the ketchup, chipotle, brown sugar, Worcestershire and soy sauces, vinegar and whiskey.
6. Cook for 1 hour over low heat, stirring frequently.