kitchen_swagger

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These shaved ribeye sliders come together easily thanks to Heritage Premium shaved ribeye steak. Shaved ribeye, caramelized onions, pickles, and my favorite "burger sauce." It's like a smash burger...but sharable! #sliders #grilling Full details below: Slider buns (I used brioche) Heritage Premium Shaved Ribeye Steak American cheese 1 large yellow onion, thinly sliced 3 tbsp butter 1/4 cup Worcestershire sauce 1/3-1/2 cup red wine Pinch of salt Burger sauce: 1/3 cup mayo 1/4 cup ketchup 1 tbsp dijon mustard 1 tbsp yellow mustard 1 tsp garlic powder 1 tsp paprika pinch of salt 1. For the onions: melt butter in a pan or on a foil pan on the griddle over medium heat. Add onions, season with salt, and cook until tender, about 5 minutes. Add red wine and Worcestershire sauce. Stir to mix. Cook down until deeply colored and very tender, about 15-20 more minutes. Keep onions moving and rehydrate with more wine if the pan gets too dry. 2. Oil your griddle. Add shaved ribeye and season all over with salt and pepper. Cook until browned on both sides and fully cooked through, flipping as needed. Should only take about 5-7 minutes. Top with cheese slices. 3. Toast the buns while still attached. Top the bottom bun with burger sauce. Stack with shaved ribeye and top with caramelized onions and pickles. Add the top buns and transfer to a cutting board to slice.

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And I won’t charge you your first born for extra guac. Save leftover pork for carnitas tacos!! #porkcarnitas #carnitasbowls Slow Cooker Pork Carnitas Bowls: 4-5 lb pork shoulder or pork butt 1 white onion, cubed 1 orange, juiced 3/4 cup Coke 4 garlic cloves, crushed 3 tsp salt 3 tsp cumin 2 tsp paprika 1 tsp dried oregano 1 tsp chili powder 1/2 tsp cinnamon 1/2 tsp black pepper Limes for serving Mexican blend cheese Basmati rice, for serving (I used 1 cup for 2-3 servings) Quick pickled onions/jalapeno: 3/4 cup white vinegar 2 tsp salt 2 tsp sugar 1 red onion, thin sliced 1 jalapeno, thin sliced Black bean/corn salsa: 1 can black beans 1 can corn 1/2 cup cilantro, chopped 2 tbsp olive oil Guacamole: 2 avocados, mashed 1/2 white onion, diced 1 roma tomato, diced 1 lime, juice squeezed 1/2 cup cilantro, diced salt, to taste 1. Prep pork: Pat dry and remove the fat cap (optional). You can also leave it on or remove some. Cut into 4-inch cubes. If using a bone-in cut, cut around the bone. 2. Add pork to a slow cooker/crock pot. Season all over with dry spices. Top with OJ (toss orange in), coke, onions, and garlic. Stir, cover, and cook for 4-5 hours on high heat or 7-8 hours on low heat. 3. For the pickled onions: half the onion and slice into thin half rings. Bring vinegar, sugar, and salt to a simmer in a saucepan. Immediately pour over the onion and sliced jalapeno in a heat-safe mason jar. Cover and keep on the counter for 30 minutes. Once cool, transfer to the fridge. 4. For the guac, mash avocados with salt and lime juice, stir in onion and cilantro. Stir in the tomatoes last. 5. For the corn/beans. Rinse/drain beans and corn. Heat oil in a pan over medium heat. Add beans, corn, and cilantro. Season with salt and saute until heated through. Squeeze a lime. 6. Transfer pork to a baking sheet with a slotted spoon. Using your hands or two forks, pull into bite-sized chunks (it should easily fall apart). Drizzle with some extra juice from the slow cooker and broil on high for 2-3 minutes to crisp. 7. Cook rice according to the instructions on the package. Serve carnitas over rice with corn/beans, cheese, guacamole, pickled onions, cilantro, and lime wedges.

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Was lucky enough to find a truck with all the gear I needed. Full recipe below 👇🏻 #lobster #lobsterroll #seafood Lobster Roll (serves 1): 1.5 lb lobster 12oz light lager or water, for steaming Brioche roll, sides trimmed and toasted 1.5 tbsp melted butter + more for toasting bun 2-3 tbsp mayo 1-2 tbsp thin sliced green onion or chives 1/2 lemon, juice squeezed Leaf lettuce * Fill a large lidded pot with roughly 1 inch of water or beer. * Bring to a simmering boil and add lobster (be sure to remove rubber bands around claws with scissors before steaming). You can add as many lobsters as you can comfortably fit in the pot with the lid secured. * Cover and steam for 15-20 minutes until bright red. * Remove meat from shell, cut into bite-sized chunks, and add to a bowl. Add melted butter, mayo, lemon, and chives. Mix to combine * Meanwhile, toast a brioche “hotdog” roll in butter or oil in a hot pan until golden on both sides. * Assemble roll with leaf lettuce, lobster, and optional chives.