The 2 Spoons

Crazy Good BBQ Chicken & Grilled Vegetables

February 27, 2019 by Becky Spoon

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Bbq Chicken is probably one of the most popular foods for the grill. It is that one meat that almost everyone loves and can eat! I think it epitomizes summer grilling!

This bbq chicken really is crazy good! It also makes a beautiful presentation for those you’re serving!

I spatchcocked the chicken so it would cook more evenly which actually cut down on the cooking time. Here’s a link that shows how to spatchcock a chicken. https://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html

I cooked the bbq chicken on the gas grill. After heating the grill to 350 degrees I placed the chicken on the top rack and turned off the burners directly below and I left the burners on the opposite side burning, basically I cooked with indirect heat. I also did not add bbq sauce until the last few minutes.

The day before I cooked the bbq chicken I rubbed it with olive oil, salt and pepper on both sides and I stored in the refrigerator uncovered overnight. Leaving the chicken uncovered will allow the skin to crisp even more!

Crazy Good BBQ Chicken & Grilled Vegetables

I’d serve the bbq chicken and grilled vegetables with a nice salad. My garlic green beans would be a great side dish. https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/

Here’s the recipe! Enjoy!

Crazy Good BBQ Chicken & Grilled Vegetables

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Prep Time 10

Course BBQ, dinner, Main Course

Cuisine American, bbq

Ingredients

For the Chicken

1 – 3 or 4 Lb Whole chicken, spatchcocked See above link for spatchcock chicken
olive oil for rubbing the chicken
salt and pepper
barbecue sauce of your choice

For the Grilled Vegetables

2 yellow squash, sliced lengthwise
2 zucchini, sliced lengthwise
enough red potatoes for your your number of servings
Salsa verde to drizzle on the potatoes if you like, and a lemon to drizzle on the vegetables

Instructions

For the Chicken

The day before grilling the chicken, spatchcock your chicken, rub with olive oil, season with salt and pepper and place uncovered in the refrigerator overnight.
Remove from the refrigerator one hour before grilling to allow to come to room temperature. I used my gas grill, but you can use a charcoal grill. I heated my gas grill to 350 degrees. I placed the chicken on the top rack, turned the burner off directly below and left the burners low to medium on the opposite side. Maintaining the 350 degrees, cook until your chicken registers an internal temperature of 165 degrees. After about 45 minutes start brushing your chicken with barbecue sauce. It will take an additional 30 minutes to 45 minutes to reach the desired temperature. Brush again in about 15minutes and again if you like.
When done, remove from the grill and allow to rest 10 to 15 minutes.

For the Grilled Vegetables

Slice the red potatoes in half and boil in water seasoned with salt and a little oil until they are tender. Gently remove from the heat to not tear the skin to tear. If you are not placing the potatoes immediately on the grill, cover with saran wrap.
Slice the two squashes. Brush the potatoes and squash with oil and season with salt and pepper. Place on the hot grill. Allow the vegetables to cook until you have nice grill marks. Turn, and do the same on the other side. It’s not really necessary to get grill marks on the other side of your potatoes. When done, remove to a serving platter. I drizzled a salsa verde on the potatoes and some lemon juice on the vegetables.

Keyword bbq chicken

amazing texas smoked brisket beans.

February 25, 2019 by Becky Spoon

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These Texas smoked brisket beans are amazing! A little spicy from the seasoning mixture and a lot smoky from the smoked brisket! They are delicious and a great side for any BBQ meat and burgers.

I got this recipe from Aaron Franklin of Franklin Barbecue! His recipe is in his book “Franklin Barbecue – A Meat-Smoking Manifesto”. Here’s the link for his book if you don’t already have you need it, especially if you want to learn his technique for smoking meats. https://amzn.to/2Sfm6A1

amazing texas smoked brisket beans.

I love these pinto beans! Sometimes I make them along side a smoked brisket, but usually I make them as a meal with cornbread.

Always a Favorite - Texas Smoked Brisket — Always a Favorite – Texas Smoked Brisket

I freeze the leftover brisket if there is any and just add it to these beans while they’re cooking. The brisket is so tender and adds so much flavor to the beans.

If you don’t smoke brisket and want to make these anyway, just stop at your local bbq joint and get some burnt ends or a half pound or so of brisket pieces. Chunks are better because you don’t want them breaking up in the beans. The lean end is usually what I use because it is less fatty which means the pieces will stay together, yet they have just enough fat to make these beans really good. Here’s the link for my Texas Smoked Brisket if you want to try it. https://the2spoons.com/always-a-favorite-texas-smoked-brisket/

Here’s the recipe for these delicious beans! Enjoy!

Texas Smoked Brisket Beans

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Course BBQ, easy side dish, vegetable, Side Dish

Cuisine American

Ingredients

For the Beans

1 lb dreid pinto peans, picked over and rinsed
1/2 cup diced yellow onion
1/2 cup bean seasoning (recipe following)
8 cups water, plus more if needed
1 cup chopped brisket bark and 1 inch meat chunks

For the Bean Seasoning

1 cup chile powder
1/2 cup kosher salt
1/4 cup coarse black pepper
2 tbsp onion powder 2
2 tbsp garlic powder
1 tsp ground cumin

Instructions

For the Bean Seasoning

Combine all of the ingredients and mix well. Store in an airtight container

For the Beans

Combine the beans, onion, bean seasoning, and water in a large pot and let soak for 4 to 6 hours or for up to overnight, which is actually what I do.
Add the brisket bark and the meat to the soaked beans and bring to a boil. Lower the heat to a slow simmer, cover, and cook for 3 to 4 hours until the beans are tender.

Keyword beans, brisket, brisket beans, pinto beans, Smoked Brisket, Texas, texas smoked brisket, Texas smoked brisket beans

Quick & Comforting – Beef Ragu with Pasta

February 24, 2019 by Becky Spoon

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Quick & Comforting - Spicy Beef Ragu with Fettuccine — Quick & Comforting – Spicy Beef Ragu with Fettuccine

What screams comfort food more than a bowl of pasta, smothered in a beef ragu, topped with shavings of fresh parmesan?

This beef ragu is simple and most of the ingredients are common pantry items. Garlic, onions, tomatoes, olive oil, red pepper flakes, ground beef are a few of the ingredients. I do like to use Italian tomatoes like San Marzano. If you aren’t familiar with San Marzano, here is a link that explains why they are such a good tomato to buy for a recipe like this: https://www.epicurious.com/expert-advice/best-canned-tomatoes-san…

While this recipe calls for anchovies, you can omit them, but honestly, they make this beef ragu. You may think you don’t like them but anchovies just dissolve into the sauce, you don’t even know they are there!

I used fettucini with this beef ragu because it is wider than regular spaghetti and I wanted a thicker pasta with this sauce. Pappardelle pasta would be beautiful with this ragu, but you really can use any noodle you desire or that is your favorite.

Quick & Comforting – Spicy Beef Ragu with Fettuccine

Serve this delicious beef ragu with pasta with an Italian Salad or the salad of your choice, and garlic bread. If you’d like a vegetable side dish my garlicky sauteed spinach would be the perfect addition to the meal:https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Quick & Comforting – Spicy Beef Ragu with Fettuccine

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Ingredients

2 Tbsp Olive oil plus more for drizzling
1 Medium yellow onion, finely chopped
4 Garlic cloves, finely chopped
Salt and pepper
Pinch red pepper flakes
2 Anchovy filets (optional) Anchovies add so much! You won’t know they’re in the ragu
2 Tbsp Tomato paste
1 Ib Ground beef, pork or lamb
1 28oz Crushed tomatoes I use Italian San Marzano
12 Oz Cooked fettuccine or other pasta
Parmigiana Reggiana Cheese shavings, Parmesan or Pecorino Romano grated
Fresh thyme parsley for serving

Instructions

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
Add ground beef and season with salt and pepper. Using a wooden spoon or a spatula, stir beef until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the beef begins to brown and sizzle in its own fat, 5 to 8 minutes.
Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper if needed and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
Serve sauce mixed into and over pasta with plenty of parmigiana reggiana shavings or Parmesan cheese Or Pecorino Romano for grating over the top, scattered with a handful of crushed parsley.

Notes

Perfectly Peachy – Peach Cobbler

February 24, 2019 by Becky Spoon

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Buttery, perfectly risen crust, loaded with peaches, this peach cobbler is the perfect dessert any time of the year!

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Perfectly Peachy - Peach Cobbler — Perfectly Peachy – Peach Cobbler

For years I would make peach cobbler with a pie crust on the bottom and a lattice top. There was no way I was going to change!

Well, one day, actually not that long ago, I decided to try this version of peach cobbler crust and it was quick to become a favorite especially with guest! Because it is such a favorite I always double the recipe when we have company for dinner or Sunday lunch.

Keeping it real southern I always serve this peach cobbler with Blue Bell Homemade Vanilla Ice Cream or my own homemade ice cream.

This peach cobbler literally takes 10 minutes to throw together! You want to make sure you have self rising flour, butter, canned sliced peaches, sugar, milk on hand and as an option I add vanilla and lemon zest.

My southern mother and grandmother would make peach cobbler with fresh peaches, sugar, a little flour as a thickener, allowing the juices to make its own sauce and would use a pie crust for the top and bottom. I still love that style peach cobbler, but if peaches aren’t in season and time is an issue, this peach cobbler is easy and a perfect substitute.

Speaking of keeping it Southern, Peach Cobbler has deep roots in the South. Here’s a little history of the cobbler: http://cowboyandchuckwagoncooking.blogspot.com/2012/04/history-of-cobblers-grunts-slumps-dumps.html

This peach cobbler is the perfect dessert to have with my southern fried chicken. https://the2spoons.com/finger-licking-southern-fried-chicken/

Perfectly Peachy – Peach Cobbler

Perfectly Peachy – Peachy Cobbler

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Cuisine American

Ingredients

2 28 oz Cans sliced peaches
1/2 Cup (1stick butter)
1 1/2 Cup Self rising flour
1 1/2 Cup Sugar
1 Cup Milk
1 Tsp Vanilla
Zest of one lemon

Instructions

Preheat the oven to 350 degrees F.
Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it’s melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Add the vanilla and lemon zest. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream or vanilla ice cream.

Keyword peach cobbler

Happy Birthday – Iron Skillet Ribeye Steak

February 22, 2019 by Becky Spoon

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No outdoor grill or too cold to cook outdoors? Problem solved! Try these as good iron skillet ribeye steaks.

Happy Birthday - Iron Skillet Ribeye Steak — Happy Birthday – Iron Skillet Ribeye Steak

Ribeye Steaks are probably our favorite steak. The more marbling, the better and when you are married to a meat and potatoes Texas Cowboy like I am, you cook him a ribeye steak for his birthday and of course, serve the steak with homemade French Fries! This Ribeye Steak cooked in an iron skillet is as good, if not better than any you would cook on the grill!

Happy Birthday – Iron Skillet Ribeye Steak

These are serious steaks. I salt and pepper my ribeye steaks and coat them in olive oil at least the day before. Then I stick them in a ziplock and place them in the refrigerator overnight. I remove the steaks from the refrigerator at least 2 hours before cooking so they can come to room temperature.

When I’m ready to cook I heat an iron skillet to smoking and add my ribeye steaks. I let the steaks cook for 4 minutes on the first side without disturbing, then with tongs, I flip the steak over, I add butter, fresh herbs and continue cooking for about 3 more minutes, tilting the skillet and spooning the hot butter over the steaks.

To make these steaks extra special, I top them with my Blue Cheese Compound Butter. Oh my gosh! That butter and blue cheese just melt over the steak and becomes a lucious mess! Here’s a link that describes compound butter. https://culinarylore.com/cooking-terms:what-is-compound-butter

Here’s my Blue Cheese Compound Butter recipe: http://www.the2spoons.com/steak-worthy-blue-cheese-compound-butter/ This compound butter is delicious on any steak, not only a ribeye. Don’t like blue cheese? Substitute a good goat cheese or Parmesan.

I think you will love this method of cooking your ribeye steak. I also cook beef tenderloin steaks the same way. Whether it’s too cold, you or you don’t have an outside grill, this is a perfect method for cooking your steak.

Happy Birthday – Iron Skillet Ribeye Steaks

Here’s the recipe for my ribeye steaks! Make theme this weekend!

Happy Birthday – Iron Skillet Ribeye Steaks

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Prep Time 5

Cook Time 7

Total Time 12

Course dinner, Main Course

Cuisine American

Servings 2 servings

Ingredients

2 nicely marbled ribeye steaks about 1 inch to 1 1/2 inch
oilive oil to coat the steaks
salt and pepper
2 tbsp butter
couple of sprigs of fresh rosemary or fresh thyme

Instructions

A day before serving, coat each steak with olive oil on both sides. Sprinkle with salt and pepper. Place in a ziplock bag and place in the refrigerator overnight.
Remove from the refrigerator at least 2 hours before cooking to bring the steaks to room temperature.
Place an iron skillet over high heat. When the skillet is smoking hot, add the ribeyes. Cook for 4 minutes without moving the steaks. Flip with tongs and add the butter and fresh herbs to the pan. Tilting the skillet and using a spoon, baste the steaks with the herb flavored butter.
Cook for 3 minutes, continually basting for medium rare. Cook an additional 1 minute if you want a little more done.
Serve immediately on a warm plate. Add compound butter or a pat of butter if you like! Bon Appetite!

Fabulous – Garlicky, 1770 House Meatloaf

February 21, 2019 by Becky Spoon

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Fabulous - Garlicky, 1770 House Meatloaf — Fabulous – Garlicky, 1770 House Meatloaf

This is not your usual tomato based meatloaf. It is the 1770 House meatloaf which is loaded with garlic and fresh herbs and is absolutely delicious!

Ina Garten made this 1770 House meatloaf recipe famous when her friend, Chef Kevin Penner of the 1770 House in E Hampton shared the recipe with her. Here’s his link: https://thefoodcharlatan.com/1770-house-meatloaf/. Ina later featured this meatloaf on Food Network’s show, The Best Thing I’ve Ever Eaten. I ran across this recipe, and decided I’d try it, then share it with you.

This meatloaf is garlicky, loaded with fresh herbs and is crazy good! This recipe will serve about 6 and would be perfect with my garlic cauliflower mash as a side dish. Click on this link for my recipe.

http://www.the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Fabulous – Garlicky, 1770 House Meatloaf

What speaks Sunday lunch more than meatloaf? It is one of the ultimate comfort foods and almost everyone loves a meatloaf. My Mom would make meatloaf when I was growing up. She would have it for weeknights and many times after Church on Sunday’s. This 1770 House Meatloaf is perfect for dinner with guest or a casual dinner at home with the family. Even my picky cowboy thought this meatloaf was delicious.

I’d serve this 1770 House meatloaf with mashed potatoes or my cauliflower mash; a fresh green vegetable like sautéed spinach would compliment this garlicky meatloaf . A green salad will round this meal out!

I know this is different than the meatloaf you normally make, but it is delicious and give it a try! It’s really good.

Fabulous – Garlicky, 1770 House Meatloaf

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Course Main Course

Cuisine American

Servings 6 servings

Ingredients

2 tbsp olive oil
2 cups spanish onion, chopped (1 large)
1 1/2 cups small diced celery (2 stalks)
1 lb ground beef
1 lb gound veal
1 lb ground pork
1 tbsp chopped fresh flat-leaf parsley (Italian Parsley)
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fresh chives
3 extra-large eggs, lightly beaten
2/3 cups whole milk
2 tsp kosher salt
1 tbsp freshly ground black pepper
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce, recipe follows

Garlic Sauce

3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock, preferably homemade
2 tbsp unsalted butter, at room temperature
kosher salt, freshly ground pepper

Instructions

Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.
Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle, reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
Garlic Sauce:
Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

Keyword 1770 meatloaf, meatloaf, garlicky meatloaf