Devon's Short Ribs!

Short Ribs Grill

6 Pounds of beef short ribs
3/4 cup Worcestershire Sauce
3/4 Lime juice
3 dashes Tabasco Sauce
2 crushed cloves garlic
1/2 teaspoon pepper
1/3 cup sherry

Dry ribs with absorbent paper. In a bowl combine all ingredients except meat. Let stand 15 minutes. Place meat on a deep platter. Cover with sauce. Let stand 1 to 2 hours. Remove meat; pour sauce in a cup. Grease grill lightly. Cook beef 6 inches from coal. Cook for desired time. Brush with sauce during cooking.

Serves 6 people

GRILLED PECAN-CRUSTED CHICKEN

Perfect and juicy chicken with a nice crust.

Preparation time: 15 minutes plus hold time to chill

Cook time: 5 – 8 minutes per side to sear, holding to finish is flexible until internal temperature is achieved.

Serves: 1 breast per person

Ingredients
4 breast (skinless)
1 1/2 cups bread crumbs (can use 2)
3/4 cup of pecans
1/2 Tbsp chicken seasoning (any kind)
a pinch of salt to taste.

Preparation
Grind pecans in coffee mill or food processor until very fine then add to bread crumbs and chicken seasoning in a bowl and mix.
Rinse chicken breast, dry thoroughly
Spray chicken with canola oil (I like Pam)
Place chicken breasts in bowl with dry ingredients and coat real good
Place on dish and store in fridge about 2 hours so the coating will adhere better to the chicken.

Direction
Preheat your grill till very hot – about 550F degrees at the grates
Remove chilled chicken breasts from fridge and give the tops a light spritz of canola oil or cooking spray
Place the side you spritzed down on hot, clean grate over direct heat untill you get those great sear marks (about 5 to 8 mins depending upon your grill and heat)
Use tongs to lift and spritz the other side, placing it down on the hot grates again
After you have produced sear marks on both sides, remove and place in an aluminum pan (sear and hold method) cover lightly and place on an unheated section of the grill or even in your kitchen oven. Cook until the internal temperature of the chicken is no less than 165f degrees

Cedar Plank Salmon

INGREDIENTS
1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 lemon, cut into wedges


DIRECTIONS
1.Soak the cedar plank in water for at least 2 hours and up to 12.
2.Preheat the oven to 325 degrees F (165 degrees C).
3.Place the salmon on the plank, skin side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
4.Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

On the Grill Preheat a grill to medium heat. Place plank with fish on the grate and cover. Grill for about 25 minutes, or until fish can be flaked with a fork.

Spinach-Ravioli Lasagna

Yield
Makes 6 to 8 servings
Ingredients
· 1 (6-oz.) package fresh baby spinach, thoroughly washed
· 1/3 cup refrigerated pesto sauce
· 1 (15-oz.) jar Alfredo sauce
· 1/4 cup vegetable broth*
· 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
· 1 cup (4 oz.) shredded Italian six-cheese blend
· Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted.

Spicy Lime-Cilantro Flank Steak

Spicy Lime-Cilantro Flank Steak

Devon's Crock Pot Fiesta Soup

Soup stuff - put all in crockpot

4 or more cans different kinds of beans; white beans, black beans, kidney and great northern or any that produces gas

1 can of corn, frozen or regular, no ears

1 14 1/2 oz. can Mexican stewed tomatoes, crushed or chopped

1 7 oz. can of Ortega diced chilies (Anything with a Mexican name)

2 grated carrots (or 1 can cooked carrots)

1 grated onion or chopped small onion

6 beff bullion cubes

10 or 2 tbsp. chili powder or 1/2 to 1 whole small canned of chopped jalapenos

2 cloves garlic

3 cups water

add meat of your choice - browned ground round or cooked chicken

Crock pot it all day. I usally do 8 to 10 hours.