Cuban Grilled Chuck Beef Roast With Grilled Sweet Potatoes And Black Beans Recipes

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CUBAN STEAK WITH BLACK BEANS AND RICE



Cuban Steak with Black Beans and Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 cloves garlic, finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Juice of 1 lime, plus wedges for serving
1 1/2 pounds skirt steak, cut into 4 pieces
Kosher salt and freshly ground pepper
1 15-ounce can black beans, undrained
1 cup converted long-grain white rice
2 bell peppers (red, orange and/or yellow), thinly sliced into rings
1 white onion, thinly sliced and separated into rings
1/2 cup pimento-stuffed green olives

Steps:

  • Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
  • Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
  • Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board.
  • Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges.

GRILLED CUBAN PORK PRESSED SANDWICHES



Grilled Cuban Pork Pressed Sandwiches image

With pork, ham and cheese, paninis satisfy hearty appetites!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/2 lb pork tenderloin, cut crosswise into 4 slices
3 tablespoons olive oil-and-vinegar dressing
2 teaspoons grated lime peel
1 teaspoon dried oregano leaves
4 slices (1 oz each) provolone cheese (from deli)
4 soft kaiser rolls, split
8 thin slices (1 oz each) baked ham (from deli)
3 tablespoons yellow mustard
3 tablespoons dill pickle relish

Steps:

  • Between pieces of plastic wrap, gently pound pork with flat side of meat mallet until very thin. Place in glass baking dish. In small bowl, mix dressing, lime peel and oregano. Spread over pork; turn pork to coat. Let stand while heating contact grill.
  • Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. Place pork on grill. Close grill; cook 5 to 6 minutes or until no longer pink in center. Meanwhile, place cheese on cut sides of roll bottoms; top with ham, pleating to fit. Spread mustard and pickle relish on cut sides of bun tops. Place grilled pork on ham; place roll tops, relish sides down, on pork. Press down firmly on tops of sandwiches (sandwiches are thick).
  • Carefully wipe off grill plates; spray with cooking spray. Place sandwiches on grill. Carefully close grill so tops of rolls don't slip off sandwiches. Gently press top of grill until sandwiches are compressed. Cook 3 to 4 minutes or until rolls are toasted and cheese is melted.

Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 3 g, TransFat 1 g

GRILLED SWEET POTATOES



Grilled Sweet Potatoes image

I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.

Provided by teetee830

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 4

Number Of Ingredients 6

2 large sweet potatoes, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or more to taste
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
  • Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 52.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 168.6 mg, Sugar 16.1 g

MARINATED GRILLED CHUCK ROAST RECIPE



Marinated Grilled Chuck Roast Recipe image

Grilling chuck steak is a delicious way to serve this inexpensive cut of beef. To tenderize the tough meat, marinate it for several hours before cooking.

Provided by Leah Maroney

Categories     Dinner     Entree

Time 6h50m

Number Of Ingredients 13

1/4 cup balsamic vinegar
1/4 cup olive oil
1 shallot (minced)
2 tablespoons garlic (minced)
2 tablespoons parsley (minced)
2 tablespoons dijon mustard
1 tablespoon sugar
1 teaspoon beef bouillon
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon meat tenderizer
2 to 3 pound boneless chuck roast
Optional: Chimichurri sauce , for serving

Steps:

  • Gather the ingredients.
  • Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add 1/2 cup of water and stir again.
  • Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.
  • Add the marinade to a plastic bag and then add the steak. Seal the bag and massage the marinade into the steak. Place it on a plate to catch any drips or leaks and refrigerate for at least 6 hours, ideally overnight. You can even marinate for up to 24 hours. Since the meat is so thick it will not break down easily.
  • Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium-high heat (400 F to 475 F). Sear both sides of the meat over the hot side of the grill, flipping halfway through cooking time, about 10 minutes total.
  • Move the meat to the cooler side of the grill, close the lid, and continue to cook to your liking or until the meat registers 130 F to 140 F (medium-rare) on an instant thermometer or probe, 20 to 30 minutes longer. You can also throw in a few wood smoke chips on top of the burners or charcoal for a nice smoky flavor.
  • Remove the roast from the grill and allow to rest loosely covered with foil, about 10 minutes. Slice against the grain (do the best you can, the grains can change across the meat due to the configuration of the muscle). Serve with your favorite sauce like chimichurri . Enjoy.

Nutrition Facts : Calories 485 kcal, Carbohydrate 5 g, Cholesterol 141 mg, Fiber 0 g, Protein 42 g, SaturatedFat 12 g, Sodium 457 mg, Sugar 3 g, Fat 33 g, ServingSize 1 roast (4-6 servings), UnsaturatedFat 0 g

GRILLED CHUCK ROAST



Grilled Chuck Roast image

Forget the slow cooker! This grilled chuck roast is perfect! The chuck roast is a versatile cut of meat and an inexpensive way to serve beef. It has a vibrant, beefy flavor. The citrus soy marinade tenderizes the roast and infuses it with flavor. Top it off with a blue cheese compound butter for a gourmet dinner.

Provided by Joshua Boquist

Categories     Main dish

Time 54m

Number Of Ingredients 14

8 tablespoons butter, softened
1/4 cup crumbled blue cheese
1 tablespoon chopped fresh chives
1/4 teaspoon black pepper
salt
1/3 cup olive oil
1/3 cup orange juice
1/3 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon chili paste or hot sauce
4 garlic cloves, minced
1 boneless beef chuck steak, 2 to 3 pounds
2 tablespoons cooking oil
salt and pepper

Steps:

  • Combine the butter, blue cheese, chives, and pepper in a dish. Mash the butter mixture with a fork.
  • Transfer the butter mixture to a 12-inch long sheet of plastic wrap or wax paper.
  • Roll the butter into a log and twist the ends of the wrapper. Chill in the refrigerator for 1 to 2 hours or until firm.
  • Combine all the marinade ingredients in a resealable bag.
  • Add the steak and seal the bag. Refrigerate for 4 to 6 hours or overnight.
  • Prepare the grill with two zones. One zone should be at high heat, and the other zone should be medium heat. Skip the two-zone step if you have a pellet grill, as you will simply turn the heat down when it is time.
  • When the grill is hot, remove the steak from the marinade and toss the marinade out.
  • Pat the roast dry with a paper towel. Brush both sides with oil and season it with salt and pepper.
  • Place the roast on the hot grill over direct heat. Grill for 3 to 4 minutes per side until there is a brown char on each side.
  • Transfer the roast to the medium heat zone (or turn your pellet grill down to medium heat).
  • Cover the grill and cook for an additional 10 to 20 minutes. Flip halfway through the grill time.
  • Grill the chuck roast until it reaches your desired doneness. Medium-rare is 130°F, medium is 135°F, medium-well is 140°F, well-done is 145°F to 147°F.
  • When the roast reaches your desired doneness, remove it from the grill, cover it with a sheet of aluminum foil and let it rest for about 5 minutes.
  • Serve the roast with slices of blue cheese compound butter and allow the butter to melt on top of the roast.

Nutrition Facts : Calories 278 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 956 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS



Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls image

These breakfast bowls are a change from the usual and are loaded with a variety of flavors and textures. Home- or store-made chorizo is best, but feel free to use your favorite brand. You may also combine the sweet potatoes, black beans, chorizo and avocados all together before topping with the egg. I like to top mine with cotija cheese, cilantro, and chipotle hot sauce.

Provided by France C

Categories     100+ Breakfast and Brunch Recipes

Time 45m

Yield 4

Number Of Ingredients 12

2 sweet potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 (15.5 ounce) can black beans, undrained
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon garlic powder
1 pound fresh Mexican chorizo sausage, casing removed
1 tablespoon butter, or as needed
4 eggs
2 avocados - peeled, pitted, and sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
  • Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
  • Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
  • Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
  • Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
  • Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

Nutrition Facts : Calories 826.1 calories, Carbohydrate 58.4 g, Cholesterol 290.7 mg, Fat 52 g, Fiber 18.6 g, Protein 34.8 g, SaturatedFat 6.1 g, Sodium 2071.5 mg, Sugar 7 g

GRILLED CHUCK ROAST WITH VEGETABLES.



Grilled Chuck Roast With Vegetables. image

My friend, Kendra, gave this to me and we like it too. Time given does not include the marinating. I use the snack size of tomato juice-trying to wash fewer dishes. LOL! A charcoal fire is tricky so you should check it.

Provided by WiGal

Categories     One Dish Meal

Time 1h54m

Yield 6 serving(s)

Number Of Ingredients 18

5 1/2 ounces tomato juice
2 teaspoons brown sugar
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon salt
3 lbs beef chuck roast, about 2 to 2 1/2 inches thick
salt, to taste
pepper, to taste
2 medium potatoes, cut into eighths
1 onion, sliced
2 parsnips (optional)
2 stalks celery, cut into 1 inch pieces (optional)
3 medium carrots, cut into 1 inch pieces
4 garlic cloves (or more)
1/3 cup beef broth
1/4 teaspoon thyme
1/4 teaspoon salt

Steps:

  • Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
  • Pierce roast several times and put into ziplock bag.
  • Pour tomato juice marinade over beef chuck roast.
  • Refrigerate for at least 5 hours.
  • Preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to MEDIUM HIGH fire.
  • Discard marinade from roast.
  • Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes.
  • Line foil pan with enough foil so that later you can SEAL it.
  • In small bowl, mix beef broth, thyme, and salt.
  • Place seared meat, veggies, and garlic in pan; pour broth mixture over all.
  • SEAL with foil, grill for about 75 minutes-hood down.
  • Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.

GRILLED CUBAN SANDWICH



Grilled Cuban Sandwich image

Once I made Cuban bread needed to find an authentic Cuban Sandwich recipe, it's mostly a fancy ham and cheese sandwich served on a Cuban Bread. Found this one on epicurious.com and it's simple and good

Provided by Bonnie G 2

Categories     Ham

Time 20m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 7

1 loaf Cuban bread, sliced lengthwise
1/4 cup unsalted butter, softened
3 tablespoons yellow mustard (to taste)
1 1/2 lbs boiled ham, sliced
1 1/2 lbs roasted pork, sliced
1 lb swiss cheese, sliced
1 cup dill pickle slices (to taste)

Steps:

  • Assemble the sandwich.
  • Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
  • Wrap the sandwich in foil.
  • Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
  • Press and grill the sandwich.
  • Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
  • Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
  • Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
  • Slice and serve.
  • Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.
  • NOTES:.
  • The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
  • Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.

CUBAN GRILLED CHUCK BEEF ROAST WITH GRILLED SWEET POTATOES AND BLACK BEANS



Cuban grilled chuck beef roast with grilled sweet potatoes and black beans image

If you're looking to serve something different for your holiday dinner or for a dinner party, give this a try. It's one of the best roast beef recipes we've tried. The meat's slathered with a spicy, sweet, and smoky rub. As it sits, the flavors permeate the meat. Putting on the grill for a bit adds to the smoky flavor and really seals the juices in. The Test Kitchen smelled heavenly while this baked. Served with the sweet potatoes and black beans, your family will love its juiciness and flavor.

Provided by Barbara Mayo @joyouscook

Categories     Beef

Number Of Ingredients 21

1 - 2-4 pound chuck roast
2 tablespoon(s) meat tenderizer plain
1 tablespoon(s) toasted cumin
1 tablespoon(s) adobo
2 clove(s) fresh garlic, minced
1 tablespoon(s) onion powder
2 tablespoon(s) peppercorn medley
1 teaspoon(s) red pepper flakes
1/2 cup(s) dark brown sugar
GRILLED SWEET POTATOES
4 large fresh sweet potatoes, peeled and quartered
4 tablespoon(s) dark brown sugar
1/4 cup(s) garlic flavored olive oil
1/2 cup(s) chopped fresh cilantro
1 teaspoon(s) sea salt
BLACK BEANS
1 can(s) black beans, drained and washed
1/4 cup(s) chopped fresh cilantro
GARNISH
4 large limes, quartered
1/2 cup(s) fresh cilantro, chopped

Steps:

  • Rub chuck roast on both sides with meat tenderizer then place on platter to rest.
  • Add toasted cumin, adobo, minced garlic, onion powder, and ground peppercorn medley, red pepper flakes, and dark brown sugar; mix well.
  • Coat both sides of chuck roast and place uncovered in refrigerator for 30 minutes to 1 hour.
  • While roast is resting start sweet potatoes. Peel and quarter sweet potatoes.
  • Fill a 4-quart pot 2/3 with water and add salt. Place on medium-high heat.
  • Add peeled and quartered sweet potatoes and cook for 10 minutes.
  • Remove from pot and place on foil-lined pan. Drizzle with garlic flavored olive oil and sprinkle with fresh cilantro and dark brown sugar. Set aside.
  • Using a charcoal grill, build a medium-hot fire on one side of grill to place roast. Then place aluminum foil with sweet potatoes on side without fire. Make sure you poke at least 12 holes in foil so smoke and heat get to all potatoes. Close cover and grill for 7 minutes.
  • Then turn chuck roast and grill another 7 minutes. Turn potatoes each time you turn roast. Potatoes need to be fork tender so they may need an extra few minutes.
  • Remove roast to a baking sheet tent with foil and place in a 375 degree preheated oven to bake for 20-30 minutes.
  • If you like your meat medium to well, you may want to leave in oven longer. We like it pink in the middle remove from oven to rest. Place sweet potatoes and black beans in large bowl add the juice of one lime and fresh cilantro and toss gently.
  • Remove tent from roast and slice on the diagonal place in center of platter spoon sweet potatoes and bean mixture around sliced roast and squeeze the juice of 1 lime over entire platter. Cut 2 limes into quarters and place over and around dish.

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From yummly.com


GRILLED BEEF CHUCK ROAST – COMFORT FOOD ON THE GRILL
2010-01-01 Grilled Beef Chuck Roast Ingredients: 2 two lb beef chuck roasts. 5 lbs. red potatoes sliced into equal sized chunks. 2 lbs mini carrots. 16 oz Italian dressing. 8 stalks celery, chopped. 1 cup red wine. 1 large yellow onion, diced. 1 large garlic clove, minced.
From grillinfools.com


HOW TO GRILL CHUCK ROAST {WITH EASY BEEF RUB} - OUT GRILLING
2021-07-28 Set roast aside and prepare a grill fire. Add hickory or pecan chunks and heat grill to 400°. Place roast over indirect heat and close the grill lid. Lower temperature to 350°. Cook roast for 45 minutes. Check internal temperature with a grill thermometer, cooking until about 155° for medium doneness.
From outgrilling.com


HOW TO COOK A BEEF CHUCK ROAST ON THE GRILL - COOKING TOM
2022-03-17 Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut …
From cookingtom.com


BEEF ROAST ON CHARCOAL GRILL RECIPES - STEVEHACKS
Steps: Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub. Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
From stevehacks.com


GRILLED ROAST BEEF - ZIMMY'S NOOK
2019-11-11 Grilled Roast Beef. Top Round (Inside Round) roast grilled first over direct heat then finished over indirect heat. The hot, direct grilling browns the surface, creating great flavor. Then finishing the cooking over indirect heat brings the internal temperature up gradually, keeping the meat tender and juicy.
From zimmysnook.ca


TOP 24 TRADITIONAL CUBAN RECIPES (BEST CUBAN DISHES)
24. Rice Pudding with Milk (Arroz con Leche) This is a very popular recipe as it is easy to make and uses readily available ingredients. All you need to make this dish is rice, milk, sugar, and cinnamon. The texture of the dish is sticky and moist and is …
From thekitchencommunity.org


GRILLED CUBAN SANDWICH IN A HOT DOG BUN - RICARDO
Cover the inside and outside of the buns with the mayonnaise. Fill the buns with the remaining ingredients. Press lightly on the sandwiches to close them. In a cast iron grill pan over medium-high heat, cook the sandwiches on both sides until the cheese has melted and the buns are golden. Serve immediately. To help you with this recipe
From ricardocuisine.com


BBQ SWEET POTATOES | THE RUSTIC FOODIE®
2020-05-28 Place the oiled and seasoned potatoes right on the direct heat portion of the grill and cook for 5 minutes on the first side. Flip and cook for another 5 minutes on the second side. Using a BBQ basting brush or something of the sort brush a generous amount of BBQ sauce over each sweet potato round. Flip the potatoes over and grill sauce-side ...
From therusticfoodie.com


CHUCK ROAST GRILLED - RECIPES | COOKS.COM
Refrigerate 6 hours or overnight. Grill on Weber or any grill for 15 minutes per side. Ingredients: 1 (roast) 4. SOUTHERN COMFORT GRILLED CHUCK ROAST. Place roast in deep dish. Combine all ... minutes. Cook on grill over charcoal (or on high ... degrees for about 40 minutes. Slice thin and serve.
From cooks.com


GRILLED CHUCK ROAST WITH VEGETABLES RECIPE - WEBETUTORIAL
Grilled chuck roast with vegetables is the best recipe for foodies. It will take approx 114 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grilled chuck roast with vegetables at your home.. The ingredients or substance mixture for grilled chuck roast with vegetables recipe that are useful to cook such type of recipes are:
From webetutorial.com


SHREDDED CUBAN BEEF BOWL (SLOW COOKER) - THE GINGERED WHISK
2018-08-19 Instructions. Place the chuck roast in a slow cooker. Slice 1 onion and add into the slow cooker. In a medium bowl, whisk together the orange juice, lime juice, tomato paste, water, olive oil, cumin, oregano, minced garlic, paprika, and chopped cilantro. Pour this over the beef and onions in the slow cooker. Place the lid on the slow cooker and ...
From thegingeredwhisk.com


GRILLED CHUCK ROAST - MARINATED AND SMOKY - BISCUITS & BURLAP
2018-07-24 Instructions. Cook garlic in oil in small skillet over medium heat, 2-3 minutes or until fragrant. Remove from heat. Stir in vinegar, ketchup, worcestershire sauce, sugar and basil. Slash fat edges of roast and pierce both sides all over with a fork. Place meat in plastic bag.
From biscuitsandburlap.com


GRILLED SWEET POTATO WEDGES W/ CHILI LIME SAUCE
2020-05-06 Place sweet potatoes into the preheated oven and roast until the potatoes are fork tender, about 20 minutes. Remove from the oven and set aside Remove from the oven and set aside Preheat an outdoor grill to medium or place a …
From foodfidelity.com


THE CUBAN GRILLED CHEESE - BS IN THE KITCHEN
2013-04-21 Get a pan on medium heat. Slice your bread. Spread a generous amount of mustard on each slice, along with some mayo on the bottom slice. Sprinkle a layer of cheese. Place a layer of ham. Sprinkle some more cheese. Place a layer of roast pork. Place sliced pickles. Sprinkle the rest of your cheese.
From bsinthekitchen.com


CUBAN STYLE SWEET POTATOES, YAMS AND BLACK BEANS WITH PINEAPPLE …
Preparation Peel and cube the yams and sweet potatoes into 1 1/2 inch pieces. Put in large bowl and drizzle with just a little extra virgin olive oil, add spices, toss to combine. Too much oil and they will be mushy. Pour into a large casserole dish and bake at 400F for 30-45 minutes, depending on how many you use and how small you cut them.
From en.petitchef.com


BEST GRILLED CHUCK ROAST RECIPES - RECIPESCHOICE
BBQ Chuck Roast Recipe | Allrecipes hot www.allrecipes.com Directions. Instructions Checklist. Step 1. In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often. Advertisement. Step 2.
From recipeschoice.com


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