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Dec 18, 2013

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DINOSAUR BAR-B-QUE’S HOME-SCHOOLED BBQ CHICKEN WINGS • Approx. 3 ½ to 4 lbs chicken wings (approx. 12 to 16), drums and flats intact • 3 Tbs of red rub (see recipe below) • 2 cups barbecue sauce (preferably Dinosaur Bar-B-Que) • 1 Tbs vegetable oil Preheat oven to 350 degrees. Season wings with rub. Oil bottom of sheet pan. Place wings on pan (don’t overcrowd). Place in oven and cook approximately 30 minutes until wings are 160 to 165 degrees. Take out of oven and turn the broiler on high. Coat wings with ¾ to 1 cup of barbecue sauce. Place skin up and broil 5 to 6 minutes until skin and sauce start to caramelize. Flip wings and broil for about another 4 minutes. Flip again to blister and char skin. Remove from broiler and toss with remaining sauce, if desired. Red rub for wings ¼ cup smoked paprika ¼ cup kosher salt ¼ cup sugar in the raw 2 Tbs dark chili powder 1 Tbs granulated garlic 1 Tbs granulated onion 1 ½ Tbs black pepper 1 tsp cumin 1 tsp celery salt ¼ tsp cayenne pepper Mix together in a bowl. You will have leftover rub. Lorenzo Ciniglio

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DINOSAUR BAR-B-QUE’S CREOLE DEVILED EGGS • 12 large eggs • 6 Tbs mayonnaise • 2 Tbs Creole mustard (preferably Zatarain’s) or spicy brown mustard • 2 scant Tbs finely minced celery • Black pepper • ½ tsp kosher salt • Dash of Tabasco sauce • 1 rounded Tbs snipped fresh chives • Smoked paprika for garnish Set the eggs in a pan just big enough to hold them in one layer. Cover with water and slide the pan over a high flame. Bring to a boil. Pull the pan off the heat. Cover and let sit for 12 minutes. Pour off the hot water and run cold water over the eggs to chill them. Peel and cut lengthwise. Scoop out the yolks, saving whites, and transfer to a bowl. Mash the yolks with a fork and add the mayonnaise, mustard, celery, pepper and salt. Mash everything again and mound the yolk mixture back into the whites. Garnish with chives and a sprinkling of smoked paprika. Lorenzo Ciniglio

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DINOSAUR BAR-B-QUE’S KOREAN SKIRT STEAK WITH SESAME ROASTED RED PEPPERS Steak and pepper ingredients: • 4 8-oz. skirt steaks, trimmed • 8 oz. Korean marinade (recipe below) • 2 roasted red peppers, julienned • 1oz. Korean marinade (recipe below) • 1 Tbs toasted sesame seeds Marinate skirt steaks in Korean marinade for 4-12 hours. They can be stored in a plastic or glass container until they are ready to use. Preheat grill to high. Pat dry skirt steaks. Grill steaks to desire temperature. Estimated cook times are as follows: • Rare: 2-3 minutes per side • Medium: 3-4 minutes per side • Well: 4-5 minutes per side Let rest, cut across the grain. While the steak is grilling, mix all ingredients together and use as a garnish when the steak is done. Korean marinade: • 1 cup soy sauce • 1 ⅓cup teriyaki sauce • ⅔1 cup rice wine vinegar • 1 Tbs garlic, chopped • 1 Tbs Sriracha chili sauce • ½ cup sesame oil • 4 oz. dark brown sugar • 2 tsp red pepper flakes Dump all the ingredients into a bowl and mix them together. Store in a plastic or glass container until ready to use. Lorenzo Ciniglio

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BURKE IN THE BOX’S CHILI POPOVER WITH FRIED EGG • 1 popover (recipe below) • I egg • 1 cup of beef chili (recipe below) In a sauté pan, cook the egg until the white is done. Cut off the top of the popover. Fill with chili as if it’s a bowl. Put egg on top of the chili. Serve popover top on the side. Popover • ½ cup milk • ½ cup heavy cream • 4 eggs • 1 cup flour • Salt plus pepper • Cheddar cheese Preheat oven to 350 degrees. Heat the milk and cream in a medium-size saucepan. Place warm milk and cream mixture with eggs, flour and salt and pepper in a medium bowl and mix until thoroughly combined. Fill the cups of a standard-size muffin pan ¾ of the way. Sprinkle cheddar cheese on top. Bake 30 minutes, until puffed and golden. COWBOY BEEF CHILI • 4 lbs. ground beef • 1 lb. white onions, chopped • 1 lb. red peppers, chopped • 1 lb. yellow peppers, chopped • 2 tbsp ground coriander • 3 tbsp ground cumin • 5 tbsp chili power • 1 tbsp ground black pepper • 4 tbsp ground paprika • 2 tbsp salt • 2 cups cooked kidney beans • 1 tsp cayenne pepper • 2 cups whole peeled tomato • 1 cup chili sauce or ketchup • ½ bunch cilantro Sauté onions, red and yellow peppers, spices and salt in a large pan. Add ground beef, cook for 45 minutes. Skim any fat off the surface as it cooks. Add beans, salt and pepper. Simmer for 30 minutes. Add cilantro. Eilon Paz

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BURKE IN THE BOX’S GIANT PORTOBELLO SANDWICH • 2 slices of sourdough olive bread • 4 slices of fresh tomato • 4 leaves of fresh basil • 4 slices of fresh buffalo mozzarella • 4 large grilled portobello mushrooms • 2 roasted red peppers Clean the portobello mushroom. Seasoning with olive oil, salt and pepper, grill on both sides for about 10 minutes. Build the sandwich: Layer all the ingredients between the bread and cut into 8 pieces. Eilon Paz

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BURKE IN THE BOX’S HOAGIE BLT • 1 hoagie roll or hot dog bun • 4 slices of cooked bacon • 4 slices of tomato • 2 romaine lettuce leaves • 2 tbsp mayonnaise Split hoagie bread in half and spread with mayonnaise. Layer both sides with romaine lettuce and two slices of tomato. Place bacon in the middle. Serve. Eilon Paz

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