BBQ – Page 2

Smoked Ribs

Published on October 9, 2013October 9, 2013 by T.W.O.1 Comment

T.W.O. has a love for barbeque, but recently we have enjoyed smoking meats. Last Christmas, T.W.O. purchased a smoker for their father and boy, do we have fun experimenting with it. This past weekend T.W.O. + dad smoked ribs. Check out this lip smackin’ recipe below.

Ingredients:
Beef Short Ribs
Montreal Steak Seasoning
KC Masterpiece Reserved BBQ Sauce
Apple wood chips
Optional:
Sriracha

Rub the ribs with Montreal Steak seasoning. Note – you want to limit the amount of seasoning, so you don’t overpower the natural flavor of the meat. Let the meat sit for about 20 minutes at room temperature. While the meat is sitting, start the smoker and place a handful of apple wood chips in the bottom of the smoker.

Once ready, place the ribs in the smoker.

Before

After 2.5 hours

After about 2 1/2 – 3 hours take the ribs out and place them on foil. Smother the meat in BBQ sauce and cover with foil. T.W.O. experimented and added sriracha in addition to the BBQ sauce to a couple of the ribs.

Take the covered ribs and place them back in the smoker for about 20-30 minutes. At this time the ribs are ready to eat!

Enjoy the delicious meat!!

Mmm…T.W.O. good!

Libby wanted some Ribs too!

*T.W.O. + dad are continently trying new recipes. There are many different versions that you can follow, so sit back, relax and keep an eye out for more of these smoke’n BBQ recipes! Both these recipes (sriracha/ non-sriracha) turned out great…just depends on your tastebuds!

Burrata Margarita Pizza

Published on October 4, 2013October 4, 2013 by T.W.O.Leave a comment

Burrata. Basil. Marinara Sauce. Balsamic.

Happy Friday Night Pizza Night!!

T.W.O. decided to cook a lighter pizza for this Friday Night Pizza Night. Burrata looks a lot like fresh buffalo mozzarella, but it much softer and has a cream-like filling. And it makes for a great cheese to use for a pizza! This Burrata Margarita pizza is easy to whip up for yourself, date or family night. Has T.W.O. convince you to make this pizza yet?

Ingredients
1 – Roll of pizza dough
-12 ounces Marinara Sauce*
-8 ounces Burrata**
-1 Small package fresh, basil leaves
-2 Cloves garlic, chopped
Balsamic Vinegar
Salt

*T.W.O. uses SF Capellino Low-Fat Tomato and Garlic Sauce from Molinaris Deli…don’t let the “low-fat” scare you- the texture and flavor is still there!
**T.W.O. suggests using Di Stefano – Burrata Alla Panna

Roll out your pizza dough on a floured/ cornmeal surface. Once evenly rolled out, place dough on a pizza stone. Spread the marinara sauce on the dough making sure you get the edges.

Next, cut the burrata into pieces and distribute evenly on the pizza dough. (See below) It’s okay that the marinara is showing; the cheese will melt. Next, place your basil leaves and chopped garlic on the pizza. Last step- drizzle balsamic vinegar over the pizza and add salt to taste.

Let the pizza rise for about 15 minutes while the BBQ is heating up. Note –you don’t want to put the stone on a cold BBQ. The temperature should reach a medium-high heat before placing the pizza on. Watch the pizza closely; you don’t want your crust to burn! It should take about 15-20 minutes, depending on your grill.

Happy Friday Night Pizza Night!!!

Chicken with Garbanzo Bean Salad and Burrata

Published on September 23, 2013September 22, 2013 by twinswithoriginality1 Comment

One of T.W.O. ‘s favorite proteins to experiment with is chicken because it is eaten more often than any other protein and can get very old if you don’t switch it up! So T.W.O. decided to create a spin on chicken Parmesan and bruschetta by creating a dish using chicken, a garbanzo bean salad, and burrata! Whether it is for a dinner party, family gathering or weeknight meal, you will find this dish to be easy but most of all- gastronomical!

Ingredients

– 2 boneless, skinless chicken breasts
-1 can of garbanzo beans
-Favorite pasta sauce
-Fresh Basil
-Garlic cloves
-Fresh pepper
–Crazy salt
-Burrata cheese

First, chop garlic and basil and place in a mixing bowl. Next, add garbanzo beans, pasta sauce and fresh ground pepper. You want to add enough sauce just to cover the garbanzo beans and create a little liquid. Let this mixture marinade for about 20 minutes in the refrigerator.

While the garbanzo bean salad is marinating, start the grill. Season the chicken with salt and pepper. Place chicken onto grill and cook for about 20-25 minutes or until done. Meanwhile, turn on your oven to 425° and take the garbanzo bean salad out of the refrigerator. When the chicken is done, place the chicken breasts into a Pyrex and top with the garbanzo bean salad. (You will have left over salad if you only use 2 chicken breasts, but it makes for a great side dish or snack while cooking!)

Put the Pyrex into the oven for 3-5 minutes. Next, place the burrata cheese over the garbanzo bean salad and put in the oven.

Allow the cheese to melt for about 2 minutes and then turn the oven on broil. Let the dish broil for about 2 minutes, or until the cheese gets a little brown. Once this is done, take the chicken out of the oven and get ready to serve!

Bon appetite!

BBQ Chicken Pizza

Published on September 20, 2013September 19, 2013 by T.W.O.Leave a comment

Friday Night Pizza night!

T.W.O. had some leftover chicken in the refrigerator, so why not make a BBQ Chicken Pizza?!

Ingredients:

– Pizza Dough
– Cornmeal
– Flour
– Chicken breast, shredded
– BBQ sauce
– 1/2 cup olives, sliced
– 1 cup mushrooms, sliced
– 1/4 cup cilantro, diced
– 1/2 cup red onions, diced
– 2-3 cups mozzarella

Roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to the pizza stone. Next take the BBQ sauce and spread it on the dough, making sure you reach all the edges.

Then, add your mozzarella! Take the sliced olives, mushrooms, cilantro and red onions and spread it on the cheese. In a bowl, mix the shredded chicken breast and BBQ sauce. Once mixed, put the chicken on the pizza.

Let the pizza rise for about 15 minutes while the BBQ is heating up. Note – you don’t want to put the stone on a cold BBQ. The temperature should reach a medium-high heat before placing the pizza on. Watch the pizza closely; you don’t want your crust to burn! It should take about 15-20 minutes, depending on your grill.

Bon Appetite!

Sriracha Glazed Chicken Kebabs

Published on September 9, 2013September 9, 2013 by twinswithoriginality3 Comments

Sriracha sauce has been around for many years, but it seems like just recently this sauce has become the “new hot sauce” and is being used to create innovative dishes. T.W.O. decided to take their traditional kebab recipe to the next level and spice it up to create Sriracha Glazed Chicken kebabs! The recipe is very simple and requires no marinating time. The chicken stays so moist from its spicy, sticky glaze and will no doubt make you want more!

Ingredients

–       ½ cup light brown sugar
–       ½ cup unseasoned rice vinegar
–       ⅓ cup hot chili paste
–       ¼ cup fish sauce
–       ¼ cup Sriracha
–       2 teaspoon finely grated ginger
–       2 boneless, skinless chicken breasts
–       Green onions, chopped
–       Bamboo skewers, soaked in water

First, soak the bamboo skewers in water for at least 30 minutes. This prevents the skewers from splintering or breaking. Next, heat up your grill to a low-medium heat. While the grill is heating up, cut the chicken into cubed-chunks and place in a large bowl. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a bowl. Pour this marinade over the chicken and mix so that all the chicken is covered. Now its time to skewer the chicken. After all the chicken is on the skewers, place the remaining marinade in a saucepan and bring to a boil. Once boiling, reduce the heat to low and simmer until it is reduced by half. This should take about 7-10 minutes. Once the marinade is reduced, take the chicken and marinade to the grill.

Place the kebabs on the grill and baste with marinade. Make sure to keep turning and basting the skewers so the chicken doesn’t burn and remains moist. Continue basting and flipping the skewers until chicken is done. (8-10 minutes, depending on the grill) Take your chicken off the grill and plate on a platter. Garnish the skewers with the chopped green onions. Now it’s time to eat!

Enjoy!

T.W.O. Good Potato Salad

Published on September 4, 2013September 4, 2013 by twinswithoriginalityLeave a comment

T.W.O.’s Labor Day weekend was filled with family, fun, beach, sun, and some gastronomical food! One of which was the famous family potato salad! T.W.O. is not a fan of mayonnaise, so potato salad was never made until this recipe was created! The recipe calls for very little mayonnaise, but is still extremely moist and full of flavor. This salad is a must for your next BBQ!

Ingredients

– 5 lbs red potatoes
– Celery, chopped
– Red onion, chopped
– 5-6 dill pickles, chopped
– 1-1 ½ cups Mayonnaise**
– 1 cup sweet relish
– Krazy salt
– Garlic powder
– Ground pepper

**T.W.O. uses the Best Foods Light Mayonnaise

First, wash the potatoes, keeping the skins on. Place potatoes into a large pot and fill with water so that about ½ to ¾ of the potatoes are covered. Cover pot with lid and bring to a boil. Once the water is boiling, bring to a low-medium temperature.

While potatoes are cooking, chop up your celery, onions, and pickles. After about 15 minutes, check the potatoes. If you can stick a butter knife through the potatoes, then they are done. (You don’t want the potatoes to be too soft, nor too hard!) Drain the water from the pot and let the potatoes sit for about 3 minutes just to cool a little so you don’t burn your fingers. While the potatoes are still very warm, cut the potatoes (with the skins on) into chucks and place into a bowl. Add the celery, onions, pickles, mayonnaise and relish to the potatoes and mix. Next season the salad with salt, garlic powder and ground pepper to your desire. Once everything is mixed, place in the refrigerator to chill. After a few hours, the salad is ready to be served! (You might want to check your salad a ½ hour before serving it just to make sure there is enough mayonnaise to your liking. Sometimes the potatoes absorb the mayonnaise during the chilling process.)

Bon appetite!

Grilled Peach Caprese Chicken Salad

Published on August 30, 2013August 30, 2013 by twinswithoriginalityLeave a comment

Labor Day weekend is almost here, so get that BBQ fired up because T.W.O. is ready to grill a Peach Caprese Chicken Salad with you! T.W.O. decided to put a little spin to the traditional caprese salad and add grilled peaches for some sweetness and chicken for extra protein. It is a healthy, refreshing dish that everyone can enjoy!

Grilled Peach Caprese Chicken Salad

Ingredients

– Boneless, skinless chicken breasts
– Fresh peaches
– Fresh buffalo mozzarella
– Tomatoes
– Cucumbers
– Crimini Mushrooms
– Lettuce of your choice
– Balsamic dressing

First, season your chicken breast with your choice of spices. T.W.O. used Krazy salt, pepper and cayenne pepper. Let the chicken season for about 8-10 minutes.

In the meantime, fire up your grill and wash your lettuce, vegetables and peaches. Cut your peaches in half and remove the pit. Next, place your chicken on a clean grill and turn the temperature down to low-medium, depending on how hot your grill gets. While the chicken is grilling, start chopping up your lettuce, cucumbers, and mushrooms. After the chicken has been grilling for about 8 minutes, place your peaches on the grill, cut side down. Keep a close eye on the peaches and chicken because you don’t want them to burn! Assemble your tomato and cheese stacks.

When the chicken and peaches are done, cut the chicken into strips and the peaches into slices. Alternate the chicken and peaches in between the cheese stacks to create your “caprese” salad. Next place the caprese salad on top of the bed of lettuce with cucumber and mushrooms. Finish the dish with a balsamic dressing of your choice. Wah-lah! Now you can enjoy this original, gastronomical dish this holiday weekend with your family and friends.

Wine Pairing: T.W.O. suggests a Rosé

Friday Night Pizza

Published on August 23, 2013August 21, 2013 by T.W.O.Leave a comment

Friday Night Pizza has been a tradition in T.W.O.’s family for decades. It’s one night of the week that everyone partakes in the preparation of dinner by creating his or her own pizza. It’s all about the dough, the ingredients and the cooking style that makes every week a unique experiment. We aren’t afraid of trying new recipes and of course making it our own….T.W.O.!

T.W.O.’s first featured Friday Night Pizza was taken place in San Francisco with family. Around 6pm, everyone was in the kitchen chopping, shredding and dicing their favorite ingredients.

The chefs made a total of 4 pizzas:

1. Peach & Ricotta Pizza with Arugula
2. BBQ Chicken Pizza
3. Deep Dish Pizza
4. Chicken & Pesto Pizza

PHOTOS BELOW:

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T.W.O. will be featuring the Peach & Ricotta Pizza with Arugula

Ingredients:

1 – pizza dough (T.W.O. suggests using SF’s Molinari’s pizza dough or Whole Food’s brand)
1 – yellow peach, ripe
1 – cup ricotta cheese
2 – tablespoons honey
½ – cup balsamic vinegar
1- tablespoon olive oil
¼ – cup lemon juice
8-10- fresh basil leaves
1 ½- cups arugula
¼ – cup cornmeal
Flour
Pizza Stone

The key to having a perfectly rolled out pizza is to make sure the dough is at room temperature. Roll out the dough on a floured surface that is lightly sprinkled with cornmeal. Once rolled out evenly in a circular shape, place the dough on a pizza stone. T.W.O. decided to bake their pizza on a stone so that the crust would be thinner and the peaches would not be buried inside the dough.

In a separate bowl, mix the arugula, olive oil, ¼ cup balsamic vinegar and lemon juice. Place aside for later.

Now it’s ricotta time! First, add the honey to the ricotta and mix well. Spread the ricotta/ honey mixture evenly on the dough. Make sure your spread it all the way to the edges. Thinly slice the peaches and remove the stems from the basil. Next, place the peaches and basil on the ricotta. Once the pizza is “dressed,” start the BBQ. It is important to make sure the BBQ is pre-heated so that it cooks at the set temperature. (The temperature should be around 414° – 450° depending on your BBQ)

BBQ the pizza for about 15 minutes, depending on how you like your crust. T.W.O. highly suggests that you take your glass of wine out to the BBQ and watch the pizza, so you achieve the perfect crust and not a charbroiled crisp!

Once the pizza is done, drizzle ¼ cup of the remaining balsamic vinegar on the peach, ricotta and basil topping. To finish, add the arugula salad to the top of the pizza. Now you are ready to serve! Bon Appetit!