Round 2 Recipe Cowboy Pockets Food

MEDITERRANEAN PITA POCKETS

Steps:

• In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
• Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

ROUND 2 RECIPES -BEEF KEBOB PITA POCKETS

Steps:

• Heat a grill pan over medium-high heat and spray pan with nonstick cooking spray. Grill kebabs 3 minutes per side until medium-rare.
• In a small bowl combine cucumbers and leftover reserved yogurt marinade.
• Slice the top off the pita pockets. Fill the pockets with the beef, couscous and yogurt cucumber mixture. Place on serving dishes and serve.
• In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
• Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
• Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
• Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

MEXICAN PINATA POCKETS

Steps:

• Preheat oven to 425 degrees F.
• In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack. Mix to combined and set aside.
• In a small bowl beat together the egg and water and set aside.
• Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.
• Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles. Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling.
• Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes.
• Serve hot with a bowl of salsa for dipping.

COWBOY CARROTS IN THE ROUND

Steps:

• Preheat the oven to 350 degrees F. Combine the carrots, cracker crumbs, milk, cheese, butter, onion, salt, hot red pepper sauce, and Worcestershire sauce in a bowl and mix well. Fold in the eggs. Pour into a greased 1 1/2-quart ring mold. Bake for 40 to 45 minutes, or until firm. Unmold onto platter. Fill center with steamed peas.

ROAST PORK ON TOAST ROUNDS WITH MANGO CHUTNEY

Steps:

• Lightly spread mustard on each toast round. Arrange the rounds on a serving platter. Top with a portion of pork, spoon a small dollop of chutney on each piece of pork, garnish with parsley leaves if desired, and serve.
• Adjust an oven rack to the upper middle position and heat the oven to 425 degrees. Arrange bread on a large wire rack. Set the wire rack on the oven rack and bake until toasts are crisp and golden brown on the outside and a little soft on the inside, 4 to 5 minutes.

COWBOY TRI-TIP

Steps:

• Preheat an outdoor grill to medium heat.
• Rinse roast with cold water and pat completely dry with paper towels. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on plate or platter and season with kosher salt. Rub a generous amount of dry rub into both sides of meat. Let set for 10 to 15 minutes. Repeat rub 2 to 3 times until all seasoning is used.
• While meat is resting between rubs, prepare BBQ sauce. In a saucepan over medium heat, combine pasta sauce, chili powder, dry mustard, Worcestershire sauce, and honey. Bring to a boil, lower heat and simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.
• Oil grill or spray with cooking spray. Grill meat about 20 minutes total for medium-rare, turning and mopping with BBQ sauce every 5 minutes. Transfer meat to a cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across the grain. Serve with extra sauce.

COWBOY POTATO ROUNDS

Steps:

• Preheat oven to 450.
• Slice potatoes evenly, about 1/4" thick.
• Spray baking pan with no stick spray.
• Place potatoes on pan and bake turning once until golden, about 15-20 minutes Combine bacon, cheese, and green onions.
• Remove potatoes from oven.
• Brush tops with barbecue sauce.
• Evenly spread cheese topping blend on top.
• Return to oven and bake until cheese is melted.