Oven Rib-eye Steak


I found some rib-eye steaks on sale at our local market, so I decided to try pan searing and oven roasting them. I thought I had gone completely crazy when I said to myself I wasn't going to grill a rib-eye. However, the final result was a very tender, moist, juicy and flavor-filled steak. So good I would even dare say it rivaled a grilled steak. Yes. I said it. Begin throwing stones at me.

Before you do that you need to try this recipe.  Maybe once you try it, you will put the stones down.

3 rib-eye steaks
1/2 tbsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp smoked paprika

I took the steaks  a couple of hours before cooking and sprinkled about 1 tsp of kosher salt on them and wrapped them in parchment paper. I placed them in the fridge for about 2 hours. This will pull excess moisture from the meat.

Take the steaks out of the fridge an remove paper. Pat dry. Mix all dry spices and salt together. Sprinkle lightly on each side of steaks (about half of dry mixture) . Let set at room temperature for 20 minutes.

While you are waiting, take some whole mushrooms, sprinkle with olive oil and place in a toaster oven for those twenty minutes. On minute 10, season with salt and pepper, just a light sprinkle.

Preheat your oven to 375 degrees and heat up your cast iron skillet on medium-high heat. Sprinkle remaining dry seasonings on steaks evenly. Sear each side of the steaks for two minutes per side. Place in the oven. Let cook in oven for 2 minutes, then turn oven off. Let steaks cook another 6 to 8 minutes.

Take steaks out and let rest.  While they are resting, take pan you seared the steaks in and turn on medium heat. Add 1 cup heavy cream, 1 tsp salt and pepper, and 1 tsp lemon juice. Add 1/3 cup mozzarella cheese. When all incorporated place 1 tbsp butter and turn heat off. Mix until butter has melted.

Plate steak and place mushrooms on top, then top with cream sauce.  Serve with veggies.

If you would like more recipes similar to this, visit my Facebook page at https://www.facebook.com/chrisfoodblog/ and click "like" to get immediate updates for recipes on your Facebook feed!

Asafitida / Asafoetida 100g

Smoked Chicken Thighs

This recipe is very similar to my smoked chicken halves recipe I did earlier that smoked the chicken with the indirect method of grilling. It is pretty much my preferred method of grilling now.  Juicy, flavorful, beautiful, and easy; you can't go wrong!

1 package chicken thighs
1/2  cup Dale's marinade
1/2 tbsp black pepper
2 tsp  garlic powder
2 lbs any type of charcoal
 hickory chunks

Set up your grill for indirect method. I explained it here on my halves post. While your coals are getting hot put thighs in zip loc bag and put dales seasoning in. Right before placing on grill, sprinkle both sides with seasonings.

Place thighs skin side down and let smoke for 30 minutes. Turn and let the thighs smoke more for another 30 minutes. The skin will begin turning a dark amber color and look delicious.  After an hour take chick off and place in a 200 degree preheated oven for 1 hour. 

Remove, plate with some pan seared zucchini and some white rice, and enjoy! Printable recipe here.

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Oven Roasted Chicken

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Oven Roasted Chicken

This was a rather simple recipe that I didn't have to tend to very often. It is almost one of those "set it, and forget it" recipes. This is what I did:

4 chicken quarters
1/2 tbsp kosher salt
1/2 tbsp aluminum free baking powder
2 tsp smoked paprika
2 tsp black pepper
2 tsp garlic powder

Mix all dry ingredients together and  coat on all sides of chicken. Place in a greased cast-iron skillet and put in a preheated 275 degree oven. Cook for 2 1/2 hours.

The skin will be crispy on top and the chicken will be juicy due to the fat that rendered out.  It will be very tender!  We ate this with some cauliflower mash and cooked broccoli.

If you would like more recipes similar to this, visit my Facebook page at https://www.facebook.com/chrisfoodblog/ and click "like" to get immediate updates for recipes on your Facebook feed!

Review: Wishbone Cafe

While we were away at Montgomery, the last night I was able to take the girls to a nice dinner.  When we go somewhere new, we decide not to go to a typical chain restaurant, but to try something local. A name that came up quickly was Wishbone Cafe. It is a traditional Cajun and Creole restaurant that wants to you feel warm, welcomed, and full when you leave. I must say, this place did just that.  In fact, I will say, out of about five non-chain favorite restaurant dishes, this is one of them.  This place was amazing. The hospitality was great, and the food was phenomenal. 

The "Bayou Classic". Cajun rice, crab cakes, Wishbone sauce, jumbo shrimp, and spinach. Served with Cajun bread.
The highlight of the evening was the Bayou Classic. It was salty, it was creamy, it was delicious,and I believe it was made for me. The textures of the rice, crab cake, and shrimp was lovely. Topped with the special Wishbone sauce, it took it overboard! This was perfection in a dish!

Henley's Supreme Quesadillas. Cream cheese, jack cheese, grilled chicken, bacon, and grilled onions and peppers.
Kelly ordered the quesadillas and they were also delicious. They went all out even for the quesadillas.

The Boardroom Burger. Angus burger stuffed with spinach and cream cheese. Homemade fries.
My wife had the Boardroom burger. The flavor was quite good, and the texture was amazing.  I am not a huge burger fan, but this one is a burger I could eat on a regular basis.

Overall, this place is amazing! If you are in Montgomery, Alabama, YOU MUST try this place! It is now at the top of my lists of places to eat when away from home! Ask for the secret sweet tea they have as well! 

Thanks to the crew at Wishbone for the hospitality and God bless!

Visit their Facebook page here.