Makes 8 Servings

2T        Dried thyme

2 T       Granulated garlic

2 T       Onion powder

2 T       Brown sugar

2 T       Paprika

2 T       Chili powder

2 t        Dried rosemary

2 t        Kosher Salt

2 t        Ground black pepper

2 racks Kobe Beef Back Ribs, about 4 pounds

3 Cups Favorite Sweet and Spicy Barbecue sauce

Prep the Ribs:

1. In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.

Cook

1.      Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.

2.      Just before leaving the house, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.

At the tailgate/party

1.      Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.

Serve the ribs hot, with sauce and handy wipes on the side!

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1.5 lb thinly sliced rib eye steak
12 corn tortillas
olive oil for brushing

Marinade:
¼ cup soy sauce
4 tsp sugar
3 cloves  garlic, minced
3 scallions, cut into 1-inch pieces
¼ tsp black pepper
1 tsp sesame oil

Spicy Cabbage Slaw:
6 cups shredded cabbage
1 cup thinly sliced scallions
½ cup rough chopped cilantro
4 Tbsp Kochujang paste
2 Tbsp sesame oil
1 tsp toasted sesame seeds
1/3 cup seasoned rice vinegar
1 Tbsp minced garlic
salt & pepper to taste

1. Make the marinade soy sauce, sugar, garlic, scallions, black pepper, sesame oil in a mixing bowl.  Whisk until the sugar granules dissolve and set aside.
2. Thinly slice the ribeye.  You can put it in the freezer, in plastic wrap, for 20 minutes to harden the steak to make it easier to slice.
3. Add marinade to the sliced ribeye.  It’s best to marinade overnight, but you can also let it marinate for 1 hour at room temp.
4. Mix kochujang paste, garlic, sesame oil, rice vinegar, sesame seeds
5. Toss shredded cabbage, scallions, cilantro with kochujang mixture
6. Add salt & pepper to taste and set aside, allowing the flavors to marry.
7. Brush a little bit of olive oil on tortilla and warm in a pan or the oven.
8. Cook ribeye on high heat in an oiled grill pan.  Be sure to shake off any excess marinade from the meet before adding to the pan.  Flip once, cooking for a few minutes on each side, until there are grill marks.
9. Assemble the tacos by adding ribeye to the tortillas and top off with the spicy Korean slaw.

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From the demo: Spring Fine Dining
Courtesy of Chef Vincent Cachot

Serves 4

Main Ingredients:
4 each – 6 oz. Stuffed Beef Tenderloin Filet (see recipe below)
12 each – Baby Carrots
1 recipe – Red Wine Shallot Confit (see recipe below)
1 recipe – Baby Tomato and Mozzarella Tower (see recipe below)
4 each – Fried Basil Leaves

Wild Mushroom Stuffed Beef Tenderloin
6 oz. – Oyster Mushroom, Shiitake, Cremini, Portobello Mushroom, cleaned, chopped
¼ cup – White Wine
1 tsp – Garlic, chopped
2 tsp – Dijon Mustard
1 tbls – Chives, chopped
¼ cup – Panko Breadcrumb
1 tbls – Extra Virgin Olive Oil
1 tsp – Truffle Oil
To taste – Salt and Pepper

Preparation: In sauté pan over medium heat, add extra virgin olive oil. Once hot, add mushrooms, garlic and cook for 4-5 minutes. Deglaze with white wine and reduce until all moisture from pan is gone. Remove from heat. Add mustard, breadcrumbs, truffle oil and chives. Cool. To prepare beef tenderloin – with a paring knife or hand steel make a hole in the center of the beef and open the hole with your fingers until about ¾”-1” diameter opening in the center. Stuff beef with mushroom mix. Reserve

Red Wine Shallot Confit:
6 each – Shallots, finely chopped
1 oz – Fresh butter
¾ cup – Port Wine
¼ cup – Red Wine

Preparation: Sauté shallot with butter until translucent. Add both wines and bring to a simmer. Reduce slowly over low heat until almost all wine is reduced. Keep warm and reserve.

Baby Tomato and Mozzarella Tower:
4 each – Red Pear Tomato, cut into halves
4 each – Yellow Pear Tomato, cut into halves
4 each – Fresh Mozzarella Bocconcini, cut into halves
As needed – Extra Virgin Olive Oil
As needed – Salt and Pepper

Preparation: Layer each half of the above items, alternating in color. Drizzle with olive oil and season. Keep cool and reserve.

Bordelaise Sauce:
1 each – Shallot
½ cup – Red Wine
1 Cup – Demi Glace

Preparation: In a saucepan, combine shallot and red wine. Reduce by 75% then add demi glace. Reduce slightly until nappé. Adjust seasoning with salt and pepper. Keep hot and reserve.

To finish the dish:
In large sauté pan, add a little olive oil. Season both sides of beef with salt and pepper. Sear on hot heat until nice caramelize color is achieved, turn over and finish in a 350ºF oven until desired doneness. For the carrots – in a small sauce pan add a little water, a few pinches of sugar and a pinch of salt. Add carrots to pan and cook over medium heat until carrots are tender. Plate dish accordingly with all reserved components (tomato mozzarella tower, shallot confit, and bordelaise sauce). Garnish tomato mozzarella tower with fried basil.

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Ingredients:

2 lbs boneless beef chuck, 1” dice
1 cup all-purpose flour
3 tbsp olive oil
1 ½ tbsp tomato paste
1 bouquet garni (rosemary, thyme, and bay leaf)
2 cloves garlic, chopped
1 large white onion, thinly sliced
2 large carrots, peeled and cut into ¼” rounds
½ lb mushrooms
1 cup beef broth
¼ cup white wine, for deglazing
1 cup porter, room temp.
S&P to taste

Preparation:
Preheat oven to 400 degrees.
Preheat sauté pan on med-high heat. Season flour with S&P, coat the beef shaking off excess. In one tbsp of olive oil per batch, brown the meat in 3 batches on med-high heat. Once browned, set aside. Using the same pan, add onion, carrots, garlic & wine, cook for 3-4 minutes stirring constantly, scraping all the brown bits from the bottom of pan. Once onions have softened, add tomato paste and cook for another minute stirring frequently. Add in browned beef plus excess juices, mushrooms, beef broth, porter and bouquet garni; bring to a boil. Once boiled, transfer to dutch oven and bake for approximately 1 ½ hours or until meat is tender.

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If you haven’t tried tri tip, you’re in for a real treat if you can find some. Approximately 80% of the tri tip roasts are sold in CA and 95% west of the Mississippi. Awesome beef flavor!

• 1 or 2 tri tip roasts
• 1/3 cup All Spice Cafe Chipotle Garlic Sauce
• 2/3 cup apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• additional Chipotle Garlic sauce for dipping the tri tips

Pour the Chipotle Garlic sauce, apple cider vinegar, salt and pepper into a gallon size zip lock bag. Place tri tip in bag, squeeze out as much air as possible and place in the refrigerator. I like to flip the meat every half hour or so, massaging it before placing it back in the refrigerator. After about 4 – 6 hours, grill over high heat for about 5 minutes on each side. Move tri tip to a cool part of the grill (250 – 300 degrees) and cook for about another half hour (flipping every 8 – 10 minutes) until instant read thermometer reaches 130° for medium rare or higher depending on how you like your beef.

Pour a little Chipotle Garlic on your plate and dip some of the tri tip in it.

For more info on All Spice Cafe Sauces, click here!

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