dry mustard

Sup! Loves Cookbooks- Ribs, Chops, Steaks & Wings

19 Jul 2010
Sup! Loves Cookbooks- Ribs, Chops, Steaks & Wings

If you are a carnivore like me, the very title of the book Ribs, Chops, Steaks & Wings might be enough to get this book off the shelf and in your hands. Because those four simple words conjure up delectible images. Juicy, dense and oh so smoky... at least they are to Serious Grill Dudes.

Now I may be a carnivore, but I am not a Serious Grill Dude. Which is why I feel that this book by Ray Lampe is just the sort of book I need to get my grill on. In case you did not know it, the author of this book is the very media savvy “Dr. BBQ”. He's a regular guest on the Food Network. He also has his own web site by the same name, judges cook-offs, serves as spokesman for the National Pork Board, and has written six cookbooks. Which I suppose makes him a Serious Grill Dude.

I am not ashamed to admit that this book's simple format and elementary style are perfect for this Aspiring Serious Grill Dude. There is a lot I don't know about cooking meat, espcially on the grill. So before I learn to trot I need to learn to walk (I almost said gallop but I could not find a single horse recipe in this book)...

Sippity Sup Continues »
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Filet Mignon Stuffed with Blue Cheese

Sippity Sup makes Filet Mignon Stuffed with Blue Cheese
By jgreghenry Published July 16, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 3 T salt
  • 1 T onion powder
  • 1 T finely ground black pepper
  • 1 t smoked paprika
  • 1 t ground coriander
  • 1 t good-quality chili powder
  • 1 t turbinado (raw) sugar
  • 0.5 t dry mustard
  • 4 usda choice or better filet mignon steaks, about 2 inches thick
  • 0 fried onions (optional)

Directions

To make the spice mixture stir together the salt, onion powder, black pepper, paprika, coriander, chili powder, sugar and dry mustard in an airtight container. Set aside until ready to use. There will be more than you need. Cut a deep pocket on the side of each of the steaks, with as small an opening as possible. You might want to have the butcher do this for you. Stuff one-fourth of the blue cheese into the pocket of each steak. Work the cheese in as far as you can and squeeze the opening shut to seal it. Secure with toothpicks if necessary to keep the cheese inside. Season liberally on both sides with the spice mixture. Prepare the grill for cooking over direct heat. Remove the toothpicks if using and place the steaks directly on the cooking grate. Cook for 3 minutes, rotate the steaks 1/4 turn to make nice crosshatch marks, and then cook another 2 minutes. Flip and cook another 3 to 4 minutes for medium-rare, or to your degree of desired doneness. Remove to a platter and let rest for 5 minutes before serving. Serve with onions dredged in flour, salt and pepper and quickly deep fried (optional).

Notes:

serves 4 Source: Ribs, Chops, Steaks and Wings