My kitchen was overcome with the aroma of boiled eggs which is not always a good or bad thing unless you’re the Greek critique who just stepped in the door.  Mr. Hubby didn’t like the fragrance one bit.  I hadn’t noticed but since it was 2 dozen eggs for a Christmas party the number of eggs was far greater than ever for what had been cooked and peeled in my kitchen.  I might consider buying the pre-boiled eggs next time but need to test them on us first.

The eggs were well received at the party and gobbled up quickly.  We put them out in batches of two 12 halves with the first going out with appetizers and the last two 12 halves going out with dinner.  The hostess insisted on serving in batches which did turn out well since those that missed getting one during appetizers were now able to grab one later.

2 dozen extra-large eggs,  hard boiled and then halved
1  cup mayo
2 tablespoon yellow mustard
salt to taste (careful that you don’t add too much)
3/4 teaspoon pepper
3/4 teaspoon Greek Spice (I use it everywhere)
garnish with Paprika and dried  parsley leaves.

Bring a large pot of water to slow simmer.  Using a spoon or egg cradle, lower each egg into the water.  Make sure the water covers the eggs.  Return the eggs to a slight bubbling simmer and then begin your timer to cook at simmer for 5-7 minutes.  I test one egg after 5 minutes to see if it is now hard boiled.  Using the egg cradle, remove the eggs one by one from the hot water and place in a cold water bath to stop the cooking.  If you cook the eggs too long then they will have the grayish edge.  Carefully peel each egg and then cut in half.  These two dozen eggs fit nicely on a full size cookie baking sheet.

Place the egg yolk into a medium size mixing bowl.  With a fork, cut the egg yolk until it is tiny little bits.  Add the mayonnaise, yellow mustard, salt, pepper and Greet Spice.  Mix with spoon and then with hand held mixer on low if necessary.  Whip up well and make sure to get out any lumps.  If you are used to using a decorating tube then select the largest decorating tip that you have so that the egg  yolk mixture doesn’t get stuck in the tube.  Swirl the egg yolk mixture into the empty egg halves so they look like a swirled ice cream cone.  Or, if you haven’t learned how to use a decorating tube, then spoon the egg mixture into the halves.  Garnish with Paprika and dried parsley.

 

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Thinking about smoking something for a New Years dinner.  Many of  the supermarkets have New York Steak roasts on special and they are great smoked and then finished on the grill or in the oven.  In the recipe, it calls for your favorite beef rub.  Mine is always, Barbarians Steak Rub from Barbarian’s Restaurant in Toronto, Canada.  What are you cooking up for the New Year?

Grilling and smoking most anything is a passion, especially steaks, chicken, lamb and seafood.  Grilling is a favorite way for cooking. Originally I had an electric grill because for some reason using gas frightened me. Chicken, and not the food type! Maybe it was because in my early years we had to light the pilot light and I was always afraid it would blow up in my face. Several years later my talented hubby was badgered into converting my electric cook top over to gas.  He took on the task and ran a gas line to the kitchen and installed a gas cook top. Hooray! There’s been no going back.

Mr. Hubby loves smoked foods and has been begging me for over a month to smoke something.  Well, since I am going to be deserting him for a long weekend to visit Oklahoma I decided to finally spoil him.  I’m off to see how my 97 year old aunt is doing and maybe do a few repairs around her house.  It’s amazing at her age that she still lives in her own home.  The hubby is staying behind.

So, back to that smoking beef.  It’s already been in the CookShack Smoker for an hour and half with apple wood slowly charring away at 225 F.   I don’t like as much smoke flavor as the hubby so it’s now been transferred to the heated 170 F convection oven to slow cook for another 1 hour.  After that just turn off the oven at let rest for 2 more hours until it reaches medium rare.  That will give me plenty of time to cook up some twice baked potatoes, another of his favorites.

This big chunk of meat is way too much for just two people but I figured he would nosh on it for the next few days and not think too much about me being away.  You see, he’s pretty much helpless when it comes to preparing food or cooking.  But he does know how to make a nice steak sandwich so he won’t starve.  Between that and a bagel in the morning at the local bagel café life will still be good.

Smoking is easy the way I do it because I kinda’ cheat.  My smoker is an electric Cookshack Smoker and that makes it much more simple.  While the roast was in the smoker I was able to go off and run a few errands and get some extra treats for the hubby to enjoy.  Now back at home it’s in the oven slow cooking away at 170 F for that hour.

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The recipe itself is quite easy.

1 (6 pound) New York Roast
Season liberally with your favorite beef rub
Season with fresh ground sea salt
Season with fresh ground pepper

Smoke at 225 F for 1 hour. Then roast at 170 F for around 1 hour.  Then turn off oven and let rest for 1.5 hours without opening the oven door.   For medium or medium well just let it cook longer at 175 and then rest for 2 hours.  Then for crisping up and searing the outside, just place on the hot grill for an additional 20 minutes.

A favorite at many restaurants, the twice baked potato is easier that it appears to make.  You just need to allow the right amount of time for them to be perfect.  Made for Memorial Day Weekend for a good-sized group of friends.  If you have vegetarian friends, just set aside enough potato mix before adding the bacon and everyone will be happy.

Ingredients
8  Large russet potatoes
8  strips cooked bacon  cut into slivers with scissors
16  ounces sour cream
1  cube butter
Salt and pepper to taste
1  cup shredded Mexican three blend cheese

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Notice the two vegetarian potatoes in the center that do not have bacon on the top.  These potatoes were gigantic huge russets from Costco and took almost 2 hours to cook.  They were probably double the typical size of a standard russet.  If you have smaller potatoes then you will need more potatoes than 8 to go with the other ingredients or you may not need as much butter, cheese or sour cream.

Preparation

Wash and then oil with olive oil each potato.  Then generously sprinkle each potato outside with sea salt.

Bake at 375 until can pierce easily with fork.  Time approx. 1.5-2 hours depending on elevation and size of potatoes.  These potatoes were so big that it took 2 hours until potato felt soft on inside when squeezed lightly.  Allow to cool for 20-30 minutes or until you can handle to touch.

Cut each potato in half with sharp knife.  Scoop out potato inside into large bowl leaving a small amount of potato in the skin.

Reserve the best 8 potato skins to be filled.

Using two knifes, cut  potatoes in the bowl into fluffy bits with like you we’re working with pastry.  Add remaining ingredients a little at a time mixing gently as you go until you reach the right texture of filling.  If you add too much butter or sour cream the potatoes may end up mushy.  (reserving a little cheese and bacon for garnish).

Mix with large spoon until blended but do not over mix.

Fill each potato skin to the top and then heap over top with any remaining potato  mixture so that each potato has about the same amount of filling.  Place filled potatoes onto foil lined cookie sheet; skin side down potato filling up.

Garnish with extra cheese and bacon and could also shake a little paprika on top for extra coloring.

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Optional: chives in filling and parsley for garnish.

Cook in 325 oven for 30 min in middle if oven until cheese is fully melted and potato is completely heated through.

If you want the top browned then broil on high at top of oven for 2-3 minutes.

Get ready for Memorial Day Weekend with these spice rubbed BBQ Baby Backs with homemade barbecue sauce.  This is one of our favorites for a summer barbecue just like Memorial Weekend.   Many BigOven reviewers have raved about how good they are.  One of my personal favorite reviews was from the crew of a fire station where they said, “THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT.”

These ribs are sure to please your family and friends this holiday weekend.   If you don’t want to make the sauce, just substitute one of your personal favorites instead.  However, the sauce is superb and simple to make.  Click Here for the full recipe.

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BigOven Reviews:

New Review just receive Memorial Day Weekend 2013:  Thanks for the recipe. First time making ribs and they were a hit!!! the whole family asked when we were having them again as they were eating them and licking their fingers! The sauce is WELL worth the time to make.  lisatracy

Without question the best ribs that I’ve ever had. Worth making the sauce. Wow..my wife and I were sucking the bones cause it was so good lol. Thx for sharing this recipe. My now staple rib recipe for sure. Patg73

These were a hit at the annual 4th of July BBQ. I had four different families tell me they were the best they’ve ever had. I’m definitely making these again!! Ncrisp24

Watch out Famous Daves. This recipe is awesome. Maderacopy

This is a GREAT recipe, everyone in the house loves it!  Very tender and a fabulous sauce.  I’ve made it again and again by request. NR

THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT

We loved these ribs!  We might reduce the chili powder a bit next time.  They certainly have a robust flavor.  I didn’t have the tomato sauce so pureed a tomato instead. You’ll notice our sauce looks a little chunky in the picture..but ohh soooo good!  cbigovenp

It’s late September and I just had to make this rib recipe again for Sunday dinner with friends. I still had sauce in the fridge from the last venture so didn’t need to make it up. That’s a time saver.

While the ribs are cooking, I’m doing a little house sprucing and now updating the recipe. Our friends will be here in a few hours and are bringing a side of macaroni and cheese. What’s great, too, about cooking ribs this way is that you can bake them the full 3 hours, turn the oven off and then finish them on the grill after your guest arrive. No stress about planning the cooking right to the second!!

The recipe appears to take a long time, but most of the time is in the oven baking time or stirring the sauce occassionally.  It’s worth the time.

Ingredients

2 large pork baby back or back ribs; full racks
=== RUB ===
2 tablespoons Carrol Shelby’s Chili blend; 2 T Chili Powder
1 tablespoon Ground cumin
1 teaspoon garlic; cloves, minced
2 tablespoons black pepper; freshly cracked
Salt to Taste
=== BASTE SAUCE ===
2 tablespoons Vegetable oil
1/4 cup fresh onion; minced
1/2 cup Water
1 can Tomato sauce
1/2 cup White vinegar
1/2 cup Light brown sugar
2 tablespoons Light corn syrup
1 tablespoon Worcestershire Sauce
1 3/4 teaspoon Salt
1 teaspoon liquid Barbecue Smoke
1 teaspoon Jack Daniel’s Whiskey
1/4 teaspoon Cracked black pepper
1/4 cup Catsup

Preparation

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks.  Trim away any excess fat from ribs and remove membrane from under-side of the ribs.  Mix the dry spices together in a small bowl, except for the pepper and salt.  Then sprinkle a light even coating spice rub over ribs and press into meat.  If your spices are all in shaker bottles, the just sprinkle the desired amount of each spice.  Scatter the minced garlic over the top of the ribs.  Then press spice and garlic against the meat.  Add the amount of spice according to your desired level of hot and flavorful spice desired.  Top with fresh ground pepper and salt.   Wrap the ribs tightly in aluminum foil and bake in a preheated 275 degree oven for 3 hours.  I line the baking dish with a large sheet of foil that can then be folded over with the meat sealed inside. This makes for easy clean up.

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As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat.  Saute the onions for 5 minutes or until they start to brown.  Add the remaining sauce ingredients, bring mixture to a boil; then reduce heat to low and simmer for 1 1/2 hours, uncovered, or until sauce thickens.  Check sauce every 15-30 minutes to stir and make sure not boiling.  Remove from heat and set aside until the ribs are ready.  Preheat your barbecue grill.

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When ribs are finished in the oven, the meat should have pulled back about 1/2-inch from the cut-ends of the bones.  Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill.  Grill the ribs for 3 to 4 minutes per side.  They should be slightly charred in a few spots when they’re finished.  Brush barbecue sauce on the ribs while they’re grilling, just before you serve them.  Don’t add the sauce too early or it will burn.

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This recipe yields 2 (full-rack) to 4 (half-rack) servings.

 

BigOven Reviews:

Without question the best ribs that I’ve ever had. Worth making the sauce. Wow..my wife and I were sucking the bones cause it was so good lol. Thx for sharing this recipe. My now staple rib recipe for sure. Patg73

These were a hit at the annual 4th of July BBQ. I had four different families tell me they were the best they’ve ever had. I’m definitely making these again!! Ncrisp24

Watch out Famous Daves. This recipe is awesome. Maderacopy

This is a GREAT recipe, everyone in the house loves it!  Very tender and a fabulous sauce.  I’ve made it again and again by request. NR

THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT

We loved these ribs!  We might reduce the chili powder a bit next time.  They certainly have a robust flavor.  I didn’t have the tomato sauce so pureed a tomato instead. You’ll notice our sauce looks a little chunky in the picture..but ohh soooo good!  cbigovenp

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