Ingredients:
1/4 cup paprika
2 Tbsp sugar
2 Tbsp brown sugar
1 Tbsp cumin

1 Tbsp chile or cayenne powder
1 Tbsp pepper
1 Tbsp onion powder
1 Tbsp garlic powder
3 lb short ribs or flanken
Mikee’s rib sauce

Make dry rub: Combine paprika, sugars, cumin, chile powder, pepper, cayenne, onion and garlic powders. This makes a large batch of rub so put extra in a air tight container for later use.

Sprinkle dry rub all over both sides of ribs and rub in thoroughly. Let sit for about a half an hour or do ahead and chill in the fridge until ready to cook.

Preheat oven to 325 degrees. Roast ribs for about 1 1/2 hours. Remove from oven and baste with rib sauce all over. Return to oven and cook another 1/2 hour, basting another time or two in between, until nicely glazed and fork tender.

If you don’t eat lamb you can substitute for beef stew meat.

Ingredients:
1 1/4 lb lamb stew meat
garlic powder
salt and freshly cracked pepper
3 Tbsp olive oil
1 onion, chopped
1 cup carrots, chopped
15 oz garbanzo beans
1/2 cup chicken broth
1/2 cup tomato sauce
1 Tbsp lemon juice
4 potatoes, peeled and  cut into chunks

Season stew meat with garlic, salt and pepper. Heat oil in skillet over medium-high heat. Brown meat for 10 minutes. Add onions and carrots and brown for 5 minutes more. Add garbanzo beans, broth, tomato sauce, and lemon juice. Bring to a low boil, then add potatoes. Reduce heat and simmer 1 hour. Check seasoning. Serve over couscous.

Ingredients:
Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves

Preheat the oven to 400 degrees F. Coat a large Dutch oven or heavy oven-proof pot generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides.

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside. Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown, about 20 minutes. The brown veggies should form a crust on the bottom of the pan, do not let this burn. Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submerged, add more water if they are not. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water.

Remove the foil during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates.

Ingredients:
1 medium onion, chopped
10 ounces portobello mushrooms, trimmed and quartered
2 tablespoons plus 2 teaspoons olive oil, divided
1 pound ground buffalo
4 buns or kaiser rolls

Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.

Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.

Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.

Serve burgers, topped with slaw, on buns.

Celery Apple Slaw
Ingredients:
2 celery ribs
1/2 Granny Smith apple, cored (left unpeeled)
1 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar
1 teaspoon olive oil
1 teaspoon whole-grain mustard
Rounded 1/4 teaspoon sugar

Cut celery and apple into 2-inch-long thin julienne with slicer.

Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.

Ingredients:

2 tablespoons honey
2 tablespoons red-wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
8 rib lamb chops (1 1/2 lb total), bones frenched and all fat trimmed
1 1/2 lb cherry tomatoes (preferably on the vine)
1 1/2 tablespoons balsamic vinegar

Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.

Prepare grill for cooking. Remove lamb from marinade, reserving marinade. When fire is medium-hot, grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.

Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.

Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered. Drizzle lamb with marinade and serve with tomatoes.

Ingredients:
2 pounds boneless rib-eye, trimmed
12 six-inch wooden skewers, soaked in cold water for 30 minutes

for the glaze:
1/4 cup whole-grain mustard
2 Tbsp. Dijon mustard
4 cloves garlic, finely chopped
2 Tbsp. white-wine vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. honey
1 Tbsp. finely chopped fresh rosemary leaves
2 tsp. paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Whisk together all of the ingredients for the glaze in a small bowl. Cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using. Heat your grill to high.

Slice the beef into very thin strips—1 1/2 inches in length, 3/4 inch in width, and as close to 1/4 inch thick as you can get. Thread two strips of beef onto each skewer, keeping them together at one end of the skewer so they’ll be easier to eat. Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.

Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare (or longer till desired doneness). Transfer the skewers to a cutting board and let rest for 5 minutes. Place the skewers on a platter and serve hot or at room temperature.

Ingredients:
6 bone-in short ribs (about 5 3/4 pounds), or flanken
Kosher salt
Extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups red wine
2 cups water
1 bunch fresh thyme
2 bay leaves

Ingredients:

1/2 pound spinach, stems discarded and leaves rinsed

3 Tbsp extra-virgin olive oil, plus more for brushing

1 small red onion, finely diced

1 1/2 lb ground lamb

2 Tbsp dry red wine

1/2 tsp ground cumin

Kosher salt and freshly ground pepper

1 large garlic clove, finely chopped

4 toasted buns

4 tsp mayonnaise

1/4 tsp chopped fresh mint, optional

Heat a medium skillet over mod high heat. Add a large handful of spinach and cook, stirring, until leaves are wilted. Transfer the wilted spinach to a colander and repeat with remaining leaves. Gently squeeze dry, then coarsely chop and set aside.

In same skillet, heat 1 Tbsp olive oil. Add diced onion and cook over moderate heat, stirring frequently, until softened, about 7 minutes. Transfer onion to large bowl. Add lamb and break it up slightly. Add red wine, cumin, 1/2 tsp salt and 1/2 tsp black pepper and mix well. Form lamb into 4 patties.

Heat remaining 2 Tbsp oil in same skillet and add chopped garlic. Cook until fragrant, 30 seconds. Add chopped spinach and cook until hot. Season with salt and pepper.  Brush lamb patties with olive oil and season with salt and pepper. Grill in grill pan over medium heat, turning once, until patties are nicely browned, 4 minutes per side for medium-rare. Mix mayonnaise with chopped mint and spread on buns. Top with spinach and lamb burgers.

Ingredients:

• About 1 lb ground beef
• About 1 lb ground turkey
• 1/4 cup of your favorite teriyaki BBQ sauce
• 1 heaping tsp onion powder
• 1 heaping tsp garlic powder
• 1 egg
• 1/4 cup Jason’s seasoned breadcrumbs
• olive oil
• 1 medium onion, chopped
• 1½ cloves garlic, chopped
• 1 28-oz can crushed tomatoes
• about ¼ of the empty can filled with water
• 1/2 jar of your favorite marinara sauce
• salt and pepper to taste
• Angle hair pasta or spaghetti ( I use Barilla Plus whole wheat pasta)

• 3 tablespoons extra-virgin olive oil
• 2 medium yellow onions, peeled, grated
• 5 cloves garlic, peeled, halved and cut into thin slices
• Kosher salt
• Freshly ground pepper
• 4 Roma tomatoes, cored, halved and diced
• 1 teaspoon granulated sugar
• 1 teaspoon dry oregano
• 1 (20-ounce) can whole tomatoes
• 1/2 cup basil leaves, stemmed and washed
• 5 small boneless NY strip steaks

In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic slices and season with salt and pepper, to taste. Cook for about 2 minutes then add the fresh tomato, sugar and oregano. Stir to blend and add the canned tomatoes. Cook for an additional few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves.

After the sauce has finished cooking, season the steaks with salt and pepper and sear on a very hot, clean skillet till browned and cooked mostly through. Add the steaks to the hot sauce and allow it to sit for at least 10 minutes on low heat before serving. Serve with brown or white rice and spoon sauce over steaks and rice.

This is sooo good, its a meal in a bowl. Its satisfying and delicious, you’ll want to make it a dinner regular.

Ingredients:

1 Tbsp toasted sesame seeds

3/4 tsp sea salt

1/2 tsp chile powder

1 1/2 lbs New York strip steak, trimmed

1/4 cup soy sauce

3 Tbsp Asian sesame oil, divided

2 green onions, finely chopped

2 Tbsp sugar

1 Tbsp  Sherry or sake

1 garlic clove, minced

1 1/2 slender asparagus spears, trimmed

2 Tbsp canola oil

4 eggs (optional)

4 cups cooked white or brown rice

Sweet Thai chili sauce or hot sauce (optional)

Mix sesame seeds, sea salt, and chili powder. Set aside. Slice steak crosswise into 1/8 in slices. Whisk soy sauce, 2 Tbsp sesame oil, green onions, sugar, sherry or sake, and garlic in medium bowl. Toss steak in mixture and let marinate at room temperature for 30 minutes.

Heat grill pan or large skillet over medium high heat. Toss asparagus with 2 tsp of oil. Saute asparagus until crisp-tender, about 4 minutes. Remove to lined baking sheet, sprinkle with sesame-salt mixture and cover with tinfoil to keep warm.

Grease grill pan with pam and add steak slices in batches and cook until just browned, about 1 minute per side. Remove steaks and crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.

Divide rice into bowls, top with asparagus, steak slices, and fried egg. Serve with chili or hot sauce.

Ingredients

• 1 cup flour
• Salt and freshly ground black pepper
• 4 ounces peanut oil
• 3 pounds spare ribs, cut into bones
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon cayenne
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 ounces tomato paste
• 2 ounces red wine vinegar
• 3 cups beef stock

Preheat oven to 375 degrees F.

Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.

Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.

Ingredients:
Store-bought pizza dough
1/4 tsp dried rosemary
olive oil
1 lb ground beef
1 large onion, 1/2 sliced, 1/2 chopped
3 garlic cloves, chopped
salt and pepper
3 Tbsp tomato sauce
1/2 tsp dried oregano

Preheat oven to 350 degrees. Cut pizza dough in half. Roll out each half into 1/4-1/2″ thick circles. Drizzle olive oil over crust and sprinkle with rosemary. Poke holes all over with a fork and bake for 10 minutes so its cooked partially but not brown.

Meanwhile, drizzle pan with olive oil over medium heat. Add beef and break up with a wooden spoon. Brown the meat a couple minutes, then add chopped onion and garlic. Season with salt and pepper, then work in tomato sauce and oregano. Remove the meat mixture into a bowl and wipe down the pan. Drizzle pan with olive oil again and saute sliced onions till slightly caramelized. Spread thin layer of tomato sauce over crust, top with meat mixture and then sauteed onions. Bake for 10-12 minutes till crust is completely cooked.

So easy and delicious, you’ll never want to pay $50 at the steakhouse again!
Ingredients:
2 Filet Mignon steaks
olive oil
salt and pepper
1 shallot, sliced
1/3 cup balsamic vinegar
1 tsp honey

Preheat pan over medium-high heat. Drizzle pan with olive oil and heat through. Season steaks with salt and pepper. Sear steaks in pan for 3-4 minutes per side till cooked medium-rare. (Leave on for a minute or two longer for medium or medium-well). Remove from pan.

Wipe pan clean. Drizzle with more oil and add shallots. Saute till soft and translucent. Add balsamic vinegar and bring to a simmer. Cook till vinegar reduces and thickens slightly. Add honey and whisk in. Drizzle sauce of steaks. Serve with rice or mashed potatoes.