Chef Ricos new grill day (finally)

Its been a while since i've posted here, just too busy after our move to Burleson, TX. In the move almost two years ago, I sold my smoker and after my gas grill exploded and caught on fire, I never replaced it. So, I has been using a Weber 22 charcoal grill ever since.

Let me tell you, the Weber is very versatile! I used the indirect grill method most the time to get some smoking and grilling at the same time. I smoked a ham, pork chops, steaks, and chicken that came out amazing. I have used mesquite chunks the most with some hickory and apple wood at times. I have been looking for the right smoker for a year now.

In all my research, I ended up wanting an Oklahoma Joe Reverse flow stick smoker. I have been researching them for a while and ready to buy now. They are expensive though! The craziest thing happened Saturday. I am a Facebook Market junkie and a pellet grill popped up that looked nice and affordable. Yes, i just bought my first pellet grill...a Traeger pre-owned in great condition with cover and all. I do not know what series i have just yet but will be smoking some ribs and chicken today using Chef Rico recipes.

I's sure to add photos today of the results. Ok, gotta fire up the Traeger first time for me and see what happens. Later....

Comments? Do you have a pellet grill and how do you like it?

Amazing Homemade Apple Pie Filling

I have always just bought canned apple pie filling for ease plus I really never had a great recipe for homemade. I can't claim the fame on this one since I  borrowed it but wanted to add it here so I could easily find the recipe. That is why I have this blog; to store all my family recipes and ones that I use often. My wife makes these incredible delicious baked apple pie halves with this recipe. Add a little vanilla ice cream and you have my all time favorite dessert. Enjoy!

INGREDIENTS

• 4 cups - apples pealed, cored, and diced small
• Juice of a 1/2 lemon
• 3 cups - water
• 1 1/3 cups - granulated sugar
• 1/3 cup - cornstarch
• 1 teaspoon - cinnamon
• 1/4 teaspoon - salt
• 1/4 teaspoon - nutmeg

DIRECTIONS

1. Place the apples in a large bowl and add in the lemon juice and toss
2. Place the water, sugar, cornstarch, cinnamon, salt, and nutmeg in a medium saucepan. Stir to combine then bring to a boil over medium heat for two minutes stirring often.
3. Add in the apples, turn heat to low and simmer and cover.
4. Cook stirring ofetn until apples are soft about 5-8 minutes. The mixture will thicken as you cook and stir.
5. Remove from heat and let cool
6. Pour into jars and cool to room temperature then cover and refrigerate.

Your comments? Suggestions? Have you tried this recipe yet?

Asparagus Sweet Potato Chicken Skillet

Here is another super delicious and easy to prepare recipe and yes, it is Paleo. Don't let that stop you from trying this one out or you will miss a yummy meal. It is not a Chef Rico original although I have personalized it to my touch for my family and guests that I have cooked it for. For that reason it is worth posting.

Serves 6 people




INGREDIENTS

• 1 lb. boneless chicken breasts
• 1 tablespoon olive oil
• Salt and ground fresh black pepper
• 2 tbs minced garlic
• 1 medium sweet potato, peeled and diced
• ½ cup chicken broth or water
• ½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper

DIRECTIONS

1. On a plastic board, cut the chicken into small pieces and season with salt and pepper.
2. In a skillet over medium heat, add olive oil, garlic, and chicken.
3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set chicken aside.
4. In the same skillet, add sweet potato and chicken broth.
5. Cook for about 7-10minutes or until the sweet potato is cooked.
6. Add asparagus and cook for about 4-5 minutes.
7. Season with salt, pepper, and crushed red pepper.

Comments? Suggestions? Feedback?

Homemade Bean Dip

I grew up on the beach and this always hit the spot on a hot day in the sun...bean dip and Fritos! That small round can was empty in no time since it was so addicting. Once you started, you had to finish it off right? Well, here is my recipe for homemade bean dip that is just as great and super easy to make.
First come first serve, it goes fast!

INGREDIENTS

1- 16 oz can of Gebhardt refried beans
1/4 cup Pace Picante Sauce
3/4 cup shredded Mexican blend cheese
fresh cilantro

PREPARATION

I use a tupperware bowl with lid to mix and serve in and for easy storage. Empty the refried beans in the bowl. Add the salsa and shredded cheese and mix thoroughly until blended in well. Microwave for 30 seconds to soften the dip and help it mix better.

OPTION: Sprinkle some medium chopped cilantro on top for added flavor and look

Add your favorite corn chips and you are ready to serve and enjoy and be the life of the party for bringing this. So easy to make and I really like it even better that store Bean Dip now.

Comments? Suggestions? Have you tried this yet?

Paleo Banana / Strawberry Ice Cream

This recipe came from our close friend Denise Sens. She made this one night and wowza, is it delicious. I am an ice- cream- aholic and could and sometimes do eat it every night. When Denise said she was making Paleo ice cream....well I wasn't too excited. But wow, I could eat this stuff every night. The best part of this recipe is it is so easy to make with a short amount of preparation. It comes out so creamy and smooth with the perfect texture. The taste is up to you with so many fruits you can use and add in. CAUTION: once you make this you might not go back to regular ice cream.

Ingredients

• 3-4 bananas cut into slices and frozen
• 1 cup - frozen strawberries frozen
• 1/2 cup - coconut cream ( I use canned and i shake it up to break it up more)
• 1 tsp - vanilla extract

Alternative Ingredients
You can use almost any fruit like berries, pineapple, etc.

Instructions

In a food processor or blender put the frozen fruits in and blend good. Add in the coconut cream and vanilla and blend again until the mixture is smooth.

NOTE: I like using bananas as the key ingredient but i have used pineapple and blueberries instead of or with the strawberries. Create your own flavors! I do suggest that you freeze the fruit in small pieces first. I wash and cut up the fruit and place on  single sheet of wax paper or a lined cookie sheet overnight. Let them freeze good and place in a freezer zip lock bag for use later if you like.

Paleo Avacado - Cilantro - Lime Sauce

I am not a real fan of the Paleo diet, however with that said, I have come across a few delicious recipes and this is one of them. I used this sauce for brisket tacos and it was de-lish. I would say you could use this for tacos in general including fish tacos for sure and other Mexican dishes. I would also try it on a pork tenderloin and other beef entres'. Sorry this is not A Chef Rico original recipe, it came from the internet. I added it to my blog since you may not have ever run across it and you should try it. Enjoy!

 

 

Ingredients

• 1 - avocado peeled and pitted 

• 1/4 cup fresh lime juice

• 1/4 cup chopped cilantro

• 1/2 jalapeno pepper seeded (optional for extra hot)

• 2 tbs - olive oil

• 1 tsp - medium salsa

• 1/2 tsp - garlic salt

• 1/2 tsp ground cumin

• 1/2 tsp - salt

Preparation

Simply add all the ingredients to an electric blender and pulse until smooth. Add up to a 1/4 cup water to thin if needed. Store in the refrigerator  until ready to serve.

5 Tips Every Chef Should Know About Steak

Grilling up a delicious steak cooked to order is not a simple task. You don't just throw the meat on the grill and start cooking and hope it comes out right. There are things you need to do and things you should NEVER do to a steak. So, next time you grill, serve up a delicious mouthwatering steak that people will remember you for. Compiled from My Texas Life magazine, May 2015

The Steak

• Tip #1 - turn the steak not more than 4 times during the cooking time for that diamond grill mark look
• Tip #2 - flip and move the steak with barbecue gloves, tongs, or a spatula. Try to not pierce the except to use a temp probe for wellness. 
• Tip #3 - A thin instant-read thermometer is excellent for a final doneness test while ensuring food safety
• Tip #4 - Know your wellness temps - from rare to well-done
• Tip #5 - Mop the steak with melted butter to keep is juicy while cooking

NOTE

Use this wellness chart to serve your steak to order without having to cut it open on the grill to check.

• Rare 130-135 F
• Medium-rare 140 F
• Medium 155 F
• Medium-well 160 F
• Well-done 165 F

These are the safe cooking temperatures for other meats

Steak 145 F / Poultry 165 F / Pork 145 F / Ground Meat 160-165 F

Bona Petite!

Comments? Suggestions?