Ingredients
1 1/2 cups of fresh arugula
2 garlic cloves
1/3 cup of olive oil for Pesto mixture and 2 TSP olive oil for shrimp
Salt and Pepper for taste
1lb colossal or jumbo shrimp
1lb cooked spaghetti
1 Lemon
parsley for garnish
Directions
In a food processor, blend the arugula, garlic and 1/3 cup of olive oil. Once mixture is finely chopped, add salt, pepper and squeeze a splash of lemon juice to your liking.
Heat up a skillet and add a few table spoons of olive oil. Peel and devein shrimp. Season with salt and pepper or your seasoning of choice. Place shrimp in hot skillet and cook about 3-4 minutes and toss. Cook another 3-4 minutes and place shrimp to the side.
Take your cooked spaghetti and toss it in the Arugula Pesto mixture until well tossed. When serving, place pasta on plate and then top with the cooked shrimp. Use parsley and lemon slice for garnishing.
Ingredients
2 slabs of baby back ribs
1 1/2 cups paprika
¾ cup sugar
4 tablespoons onion powder
3 tablespoons freshly ground black pepper
1 1/2 tablespoon cayenne pepper
1 cup of Worcestershire Sauce
4 cups Mesquite Wood Chips
Directions
Remove the membrane from the ribs and place ribs in a large aluminum pan. Add vinegar and worcestershire sauce. Soak for a minimum of 3 hours. (Overnight soaking is fine).
Mix in a small bowl, paprika, sugar, onion powder, black pepper, and cayenne pepper. This will be your rub that you rub onto the ribs once they have soaked for a minimum of 3 hours.
Soak mesquite wood chips in water. Prepare a charcoal grill by putting the charcoal on one side of the grill. Once the coals are hot and have turned white, the grill is ready. Placed the ribs on the grill with the curled side up on the side of the grill opposite of the coals for indirect heat to cook the ribs.
The ribs should cook at 275°F for 2 hours. After 2 hours, place two handfuls of wet Mesquite chips directly over the coals. Turn ribs over and cook for another hour until ribs are done.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
2 pounds skirt steak, cut into 4 steaks
2 1/2 teaspoons of salt( I use garlic pepper seasoning)
1 teaspoon freshly ground black pepper (only use if you are not using garlic pepper seasoning)
1 bunch of parsley
3 cloves garlic
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 1/2 teaspoons canola oil
Directions
Season the steaks on both sides with 2 teaspoons of the salt and set aside.
Place parsley into the bowl of a food processor, and add the remaining 1/2 teaspoon salt, the garlic, olive oil and red wine vinegar. Process mixture and reserve in a bowl and place to the side.
Use paper towels to pat the steaks to absorb any moisture. Pour the canola oil into a large skillet over high heat. Make sure the entire bottom of pan is coated with oil. Once oil begins to smoke, add the steaks and sear them about 3 minutes on each side. Transfer the steaks to a cutting board and wrap them loosely with aluminum foil. Let them rest for 5 minutes.
Slice the steaks across the grain and take a spoon to place the sauce over the steaks. Serve with you favorite vegetable and starch!
