BAKED BEER-BARBECUE WINGS WITH TANGY DIJONNAISE DIPPING SAUCE
Toss crispy baked chicken wings with a beer-spiked barbecue glaze and serve with a Dijon-mayo sauce for dipping.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
- Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
- Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
- Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
- Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
BARBECUED STEAK DIJONNAISE
Steak is one of my favourite foods; Dijon mustard one of my favourite condiments and marinade ingredients; barbecuing is my all-time favourite summer cooking. The recipe is a super market hand-out, produced by the Ontario Milk Marketing Board for their "Real Cream" promotion.
Provided by TOOLBELT DIVA
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place steaks in shallow dish.
- Add wine and fresh sprigs herbs.
- Cover and marinate for at least 1 hour (refrigerate if marinating for longer time).
- Remove steaks from marinade and pat dry.
- On a preheated barbecue place steaks 6" (15 cm) away from heat source.
- Cook approximately 4 to 6 minutes per side for medium-rare steak.
- Meanwhile, sieve red wine; discard herbs.
- Pour wine into a small saucepan.
- Bring to a boil and reduce amount by half.
- Mix together cream and cornstarch until smooth.
- Pour into saucepan with Dijon mustard, chopped basil and oregano, salt and pepper.
- Bring to a boil and simmer about 1 minute, stirring continuously.
- Season to taste.
- Divide evenly, spoon over steaks and serve immediately.
Nutrition Facts : Calories 236.1, Fat 18.7, SaturatedFat 11.6, Cholesterol 66.3, Sodium 397.7, Carbohydrate 5.5, Fiber 0.5, Sugar 0.7, Protein 1.7
BARBECUED FAJITA STEAK
If you have time the day before, marinate the meat overnight, then, when you're ready, light the barbie and get cooking...
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 13m
Number Of Ingredients 10
Steps:
- Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.
- Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.
- To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like. Roll up and enjoy with a glass of Michelada!
Nutrition Facts : Calories 543 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 54 grams protein, Sodium 0.33 milligram of sodium
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