Diva Q Rib Eye Nachos
1 tablespoon soya Sauce
3 tablespoons Worcestershire sauce
6 cloves garlic, crushed
1 tsp cracked black pepper
1 tablespoon cumin powder
1 cup red wine
¼ cup vegetable oil
2 pounds boneless rib-eye steaks
Toppings for nachos
4 jalapenos sliced
2 cups shredded Old sharp cheddar mixed with 1 tsp Chipotle powder
1 red onion, cut into thin slices
1 cup sour cream mixed with the zest of 3 limes and 1 tablespoon Sisters secret fragrant chilli
3 green onions trimmed & sliced
2 Chopped seeded tomatoes
¼ cup sliced black olives
½ cup BBQ sauce (choose your favourite)
7-8 cups nacho chips (mix of blue corn and white corn)
Salt & pepper to taste
Hot Sauce to taste
In a large glass bowl combine the soya sauce, Worcestershire sauce, garlic, black pepper, cumin powder, red wine, and vegetable oil.
Place the steaks in a large, zip top plastic bag, pour in the marinade, refrigerate for at least 4 hours or overnight
Preheat grill to medium-high heat. Place steak on grill turning after 5 minutes. Then repeat flipping the steak until the internal temperature is 125-130F (Medium Rare).
Remove the steaks from grill. Rest steaks for 5 minutes before slicing.
Layer half the chips with 1 cup of cheese on a large oven proof platter. Layer on the remaining chips and cheese. Place the platter on the grill on medium heat until the cheese has melted about 5 minutes. Remove the platter from the grill. Top the nachos with the slices of steak, red onion, jalapenos, tomatoes and black olives.
Place the sour cream mixture in a squeeze bottle and drizzle all over the nachos. Repeat this step with the BBQ sauce. Serve immediately.
Piri Piri Maple Pecan Smoked & Grilled Chicken Wings
5 pounds chicken wings, rinsed and dried
2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon piri piri powder
1 tablespoon garlic powder
1 tablespoon seasoned salt
½ cup maple syrup
2 tablespoons melted butter
½ cup hot sauce (or more to taste; use your favourite and the hottest sauce you can stand)
¼ cup finely chopped pecans
Make a rub by mixing the pepper, onion powder piri piri powder, garlic powder, and seasoned salt in a bowl to blend.
Place the chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well.
Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).
Prepare your grill by using indirect heat. One side turned to high heat the other side remains off. Place a smoker packet on the side that is on high towards the back and wait till it starts to smoulder. Place the wings on the side that is not on and smoke for 15-20 minutes. Turn the wings and smoke for another 15-20 minutes.
Remove the smoker packet and grill the wings for 1-2 minutes on high heat to char lightly.
Mix the honey, butter, hot sauce and pecans in a small saucepan on the side burner just until combined and warmed through.
Toss the ribs in the glaze mixture and serve immediately.
Mary Berg cooks a make-ahead vegetarian chili with butternut squash and apples.
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