kencooking

Prep Time: 20 min
Cook Time: 25 min
Serves: 4 servings

Ingredients

• 1-ounce olive oil
• 1/2 pound ground beef
• 1/2 pound ground pork/turkey/chicken
• 12 Oz tomato sauce
• 6 Oz tomato paste
• 1 Jalapeno pepper, deseeded and chopped
• 1 Serrano pepper, deseeded and chopped (optional)
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/4 cup pitted green olives, finely chopped
• 1/4 cup red wine
• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• 1 tsp dry yellow mustard
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder

Directions

1. In saute pan over high heat, add olive oil, onion, and peppers. Cook until onions are translucent,
2. Add garlic and slightly brown.
3. Add ground beef and ground pork, mix in and brown.
4. Add the red wine to deglaze pan
5. Stir in the remaining wet and dry ingredients, reduce to simmer for 15 minutes
6. Serve over toasted hamburger rolls, firm bread of your choice, or even thick pasta!

Recipe courtesy Guy Fieri

Original recipe from the Food Network is here

Prep Time:
20 min
Inactive Prep Time:
20 min
Cook Time:
5 min

yield: 4 to 6 servings

I haven’t found a way to improve this one! It’s absolutely delicious just like this.

ingredients

• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 pound flank steak or tri-tip, cut in thin strips on the bias
• 2 tablespoons dry sherry
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon chili sauce
• 2 tablespoons soy sauce
• 1/4 cup freshly squeezed tangerine juice
• 3 tablespoons canola oil
• 2 tablespoons minced fresh ginger
• 3 scallions, chopped
• 1/4 tangerine, zested
• 2 tablespoons toasted sesame seeds

directions

• In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
• Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
• In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.
• Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

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Recipe by Ken Wallich

Difficulty: Trivial
Cook time: 10 minutes

Ingredients:

1/2 lb Ground Buffalo
1 hamburger bun
1/8 Cup Hot Guac
2 oz Hot Pepper Jack
1 Tbsp mustard

Heat/cook burger using your favorite method. I prefer them grilled, but you could broil or pan-cook it. Melt cheese on top of burger pattie.

Toast the bun, I like to do that on the grill at the last minute to get a few grill marks on the bun.

Put mustard on bottom of bun, add burger/cheese and top with Hot Guac!

Recipe by Ken Wallich

Active prep time: 30 mins
Inactive prep time: 1 hours
Active cooking time: 30 minutes per pound

Ingredients

3-6 lbs Beef rib roast, beef butt roast.
1/2 cup Kaydub Rub
6 cloves of garlic, pealed

Directions

Step 1: Insert garlic cloves into roast by first pushing a small-bladed sharp knife into the roast, then push the garlic clove into the hole. Try to get the garlic distributed well throughout the roast.

Step 2: Cover roast on all sides with Kaydub Rub

Step 3: Put roast on the rotisserie, and use a drip pan to catch the juice. If your BBQ also has a smoker, turn that on with some woodchips as well. Keep the temperature of the BBQ interior at around 350.

Step 4: Cook for about 30 minutes per pound, check the temperature in a thick part of the roast, but make sure not to take the reading too close to the metal bars. A center temp of 145 will produce a nice medium-rare, but not bloody, roast beef.

Step 5: Remove the roast from the rotisserie, cover in aluminum foil for 15 minutes to rest.

Step 6: Remove foil, slice as thick or thin as desired.

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Recipe by Ken Wallich

• 1/2 lb lean ground beef
• 1/2 oz chopped mushroom (I used shiitake)
• 1/2 habanero, seeded
• 1/2 serrano, seeded
• 1/2 oz shredded cheddar cheese
• 1 oz KayDub Rub

Split meat into two portions, make two patties. Make one patty slightly larger in diameter than the other, and make them slightly thinner in the middle to contain the filling. Place the chopped ingredients on the smaller patty, cover with the larger patty, and pinch the edges all around to seal. Sprinkle KayDub Rub on both sides. Put on a medium-high grill or broiler. Cook for 7-8 minutes on the first side, flip, cook for 5-6 minutes on the second side for medium, depending on how thick the burger ended up. Eat as a meat entree with a fork, or put on a bun/bread with the condiments of your choice. I used spicy catchup, yellow mustard, and a slight touch of mayo on this one.

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