DINO FOOD RECIPES

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DINO RIBS RECIPE | JEFF MAURO | FOOD NETWORK



Dino Ribs Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 9 hours 20 minutes

Cook Time 20 minutes

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons garlic powder
2 tablespoons onion powder 
2 tablespoons brown sugar 
1 tablespoon table salt 
2 teaspoons chili powder 
1 teaspoon cumin 
1 teaspoon black pepper 
One 3-rib piece uncut beef back ribs or short rib plate (see Cook's Note)
Oil, for oiling the grill

Steps:

  • In a small bowl, mix together the garlic powder, onion powder, brown sugar, salt, chili powder, cumin and black pepper. Rub into the meat all over and let sit uncovered in the refrigerator for at least 2 hours, preferably overnight.
  • Remove the rib and let it come to room temperature. Prepare grill for cooking over indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium or off, to maintain the grill at about 250 degrees F. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Lightly oil the grill grates. Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole on the side of a foot-powered prehistoric car.

SCOTCH EGGS WITH MUSTARD SAUCE RECIPE - FOOD NETWORK



Scotch Eggs with Mustard Sauce Recipe - Food Network image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

4 cups grape seed oil
1 pound pork sausage meat
2 tablespoons fresh chopped parsley leaves
2 tablespoons chopped fresh tarragon leaves
1 egg, plus 1 beaten egg
6 hard boiled eggs
1 cup all-purpose flour
Salt and freshly ground black pepper
1/4 cup milk
2 cups panko bread crumbs
1/2 cup low-fat mayonnaise
3 tablespoons stone ground mustard
1 lemon, juiced

Steps:

  • Preheat oven to 350 degrees F. In a heavy-bottomed saucepan over medium-high heat, heat the oil to 325 degrees F (or until hot enough to sizzle when a breadcrumb is dropped in). DO NOT ALLOW OIL TO SMOKE!
  • In a stand mixer fitted with a paddle, mix together the sausage meat, fresh herbs, and 1 whole egg. Mix together until softened and pliable. Take hard-boiled eggs and wrap sausage mixture around completely covering the egg.
  • In preparation for breading, prepare the following: Season flour by adding salt and pepper in a shallow dish. Take remaining beaten egg and mix with milk in another shallow dish. Put panko breadcrumbs in a third shallow dish.
  • First roll the sausage-covered egg into the seasoned flour. Shake off excess flour and move to the beaten egg mixture and cover completely with egg. Remove any excess, then roll in breadcrumbs. Drop immediately into hot oil and cook until golden brown. Remove, place on sheet pan, and place in oven for approximately 10 to12 minutes or until sausage meat is cooked.
  • For sauce, mix mayonnaise, mustard and lemon juice together and serve with scotch eggs.

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