Fireman Bobs Peppers And Garlic In A Skirt Food

SKIRT STEAK WITH PEPPERS

Steps:

• Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
• Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
• Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.

CHIMICHURRI SKIRT STEAK WITH GRILLED SHISHITO PEPPERS

Steps:

• Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
• Preheat a grill pan over medium-high heat and brush the grates with oil.
• Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
• Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
• Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak.

FIREMAN BOB'S BROWN BUTTER AND PARMESAN CHICKEN

Steps:

• 1. Place Angel Hair Pasta in a large stock pot and cook according to package directions.
• 2. Place chicken breasts in a large skillet with the olive oil and sauté slowly for 20 to 30 minutes or till juices run clear. While warm, shred the chicken and set aside. Brown the butter low and slow and set aside.
• 3. When pasta is done cooking, combine the browned butter, shredded chicken, parmesan, salt, pepper, cayenne pepper, fennel seeds, onion, chicken stock and fold all together.
• 4. Place the mixture in a large casserole dish, sprinkle bread crumbs over the top, cover with foil and place in oven. Last 10 minutes, remove foil and allow bread crumbs to brown. Cook at 200 degrees for 45 minutes
• 5. Enjoy !!!

FIREMAN BOB'S ROAST BEEF WITH A GARLIC CRUST

Steps:

• 1. With a paper towel, wipe the Roast dry and place on wire rack in a deep roasting pan. Heat oil in a skillet, add garlic. Saute 2 minutes, pressing juice from garlic into oil, after, discard garlic. Mix in bread crumbs, parsley, salt, pepper, rosemary, thyme, and red pepper flakes. Combine all together and press mixture onto roast, coating well.
• 2. Roast at 205 degrees F. until meat thermometer registers 140 degrees for rare, ( 18 to 20 minutes per pound ). 160 degrees for medium ( 20 to 22 minutes per pound ). or 170 degrees for well done ( 22 to 24 minutes per pound ).
• 3. Remove Roast from oven. Allow Roast to stand 15 to 20 minutes before carving Garnish with parsley. ENJOY!

FIREMAN BOB'S MEATBALLS PURE AND SIMPLE

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
• Shape into 24 meatballs.
• Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
• Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
• Enro Gay's Version for a Family Gathering with her Gravy...
• Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
• " I did not use your "gravy" as outlined above, but used this instead: "
• Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
• Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
• " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
• " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
• " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!

SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER

Steps:

• Prepare grill for cooking.
• Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
• While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
• Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare.
• Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
• While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total.
• Serve steak, onions, cilantro,tomato, avocado and salsa all wrapped in tortillas.

CUMIN-RUBBED SKIRT STEAK FAJITAS

Steps:

• Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds.
• Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef's knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.)
• Stir in the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight.
• Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.
• Transfer the chiles to a paper bag and let steam for about 5 minutes.
• Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips.
• In a small bowl, mix the chiles and sour cream. Season with salt.
• Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare.
• Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain.
• Warm the tortillas on the grill for a few seconds until pliable.
• Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita.

FIREMAN BOB'S SUNDAY GARLIC ROAST OF BEEF

Steps:

• 1. Rinse the roast off with water... Cut 1 inch slits in the roast and place 1 to 2 cloves of the garlic in the hole. Place these cloves all throughout the roast so there is cloves every where in the roast. Place roast in large Oven Roasting Pan.
• 2. Take all the other spices and place on roast. Take the Potatos and Carrots and Onions and set in raosting pan.
• 3. Place the Pan in the oven and cook at 195 degrees for 6 hours. Sit back and enjoy the most wonderful Sunday meal ever.