Grilledpeppercorncrustedroastbeefwithportwinesauce Recipes

GRILLED PEPPERCORN-CRUSTED ROAST BEEF WITH PORT WINE SAUCE

Steps:

• For the roast:.
• Heat one side of the grill to high; leave the other side unlit.
• Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper.
• Grill roast over direct heat for 5 minutes, then turn roast over and grill 5 minutes more. Transfer beef to the unlit side of grill and roast to an internal temperature of 140 degrees, 30-40 more minutes, turning every ten minutes. Remove roast from grill and let it rest 5-10 minutes before slicing.
• For the Sauce:.
• Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes.
• Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside.
• Add Port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, 1 minute. Finish with vinegar, salt and pepper to taste.

GRILLED PEPPERS

Steps:

• Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
• Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
• Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

BAKED STUFFED PEPPERS

Steps:

• Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
• Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
• Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
• Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

CLASSIC BEEF STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
• Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
• Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
• Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

BEEF AND GREEN PEPPER STIR-FRY

Steps:

• Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.
• Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with freshly cooked rice.

GRILLED PEPPERED DRY SPARERIBS

Steps:

• Heat a cooker to medium to medium-high.
• Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.
• Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.
• Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.