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.
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.
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.
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.
COWBOY POTATO ROUNDS
This is a recipe I adapted from the pampered chef. It makes a nice side dish or is a welcome addition to an appetizer tray. Easy to make and kid-friendly.
Provided by Kate in Ontario
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209, Fat 13.1, SaturatedFat 4.3, Cholesterol 19.3, Sodium 367.6, Carbohydrate 17.8, Fiber 1.7, Sugar 1.4, Protein 5.1
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