My Famous Grilled Ribeye Recipe

I LOVVVVVE to grill!  When I opened Three Sheets, one thing I knew for sure was that I wanted a Steak Night!  A lot of places would have Steak Night, but the steaks were not as flavorful as I liked em!  Okay, so I am asian!  Our idea of steak was thin slices of marinated eye of round, pan-fried (well-done, by the way) and served with jasmine rice, soy sauce and sriracha . . . I didn't really start grilling REAL steaks until I was in my twenties.  And I never ate my steak the right way (MEDIUM - RARE) until my (ex) husband forced me to give it a try . . . boy was I missing out on flavor!!!!

Here's the recipe (Serving for 4):

BUY:

• 1/4in to 1/3in cut of Ribeye (lots of the fat on it)
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp white pepper
• 2 tbsp minced garlic
• A few dashes of steak seasoning (McCormicks Spicy Montreal Steak)
• 1/2 cup oyster flavor sauce
• 2 tbsp soy sauce
• 2 tbsp Worcester sauce
• 1 Shiner Beer
• 2 tsp olive oil
• 2-3 dashes of cayenne pepper

PREP:

• Place all ingredients in a plastic bag or bin large enough to hold all the steaks
• Best if you can marinade overnight in the fridge, but an hour should be okay.  Heck, it's always better to marinade overnight ;)

CUC:
Take the Steaks out of the fridge half an hour before you are ready to grill.  Use a half of an onion to clean the grill and oil the grill as it is getting hot.


I use a gas grill so it doesn't take very long for the grill to get hot.  This is where it gets fuzzy . . . I never pay attention to the actual temperature of the fire, I start the grill on a high fire to get it really hot, turn it down a notch when I'm ready to put the meat on.  I like to get the grill marks first, so starting it off on a hot grill will make those marks!  Once you put them on, don't move them around too much.  You should only have to flip them once.

I don't use a meat thermometer either, but it's BEEF!!!!  I can usually tell by the tenderness of the steak if it is medium-rare and ready to take off! So touch your meat! Getting a thermometer ain't such a bad idea :)

rare 120°F - 125°F; medium rare 125°F - 130°F; medium 130°F - 135°F

Always let the meat rest for 5-10 minutes before serving or cutting!

For an even more Asian twist, serve it with jasmine rice, a few slices of tomatoes and cucumber, squeeze some lime on top of that ribeye and top it off with sriracha!  YUMMMMM in the tums!

Enjoy ;)

Spicy Fried Chicken Wings

I just read an article about how some of the best spicy fried chicken is from a joint called Prince’s Hot Chicken Shack in Nashville, TN.  I was inspired to share my own spicy recipe with you guys! 

I do love me some fried chicken, I know it’s bad for you but if loving fried chicken is wrong, I don’t wanna be right!  Here is a snippet of my YELP! Online profile to prove it:

Let’s start with the basics . . . I choose wing flats and drummettes because they are way easier and faster to cook.  And who doesn’t love WINGS!?!?!?  I don’t make the wet kind; I like mine spicy and dry.  If you want to toss them in a wing sauce, Jonah always likes the Frank’s Hot Sauce (with butter and tabasco)

This recipe will be enough for at least 2 dozen pieces.  Around my house, we prefer the flats to the drumsticks. 

BUY:

• 2 dozen wing sections or buy them whole and cut them yourself
• Tabasco (as much heat as you can handle)
• Cayenne Pepper
• Jalapeno powder
• Garlic powder
• Onion powder
• Ground black pepper
• Minced garlic (in a jar)
• Red pepper flakes
• Season salt or Tony’s
• Shiner Bock Beer (any other dark beer)
• Cornstarch and flour
• *Here’s the Asian secret ingredient:  nuoc mam

PREP:

• Wash your chicken and pat dry
• In a large Ziploc bag, mix these ingredients:  half bottle of shiner bock (you drink the rest), tbsp of onion powder, garlic powder, ½ tbsp. cayenne, black pepper, jalapeno powder, a couple of spoonfuls of minced garlic, a few splashes of nuoc mam (a little of this stuff goes a long way) and 8-10 drops of tabasco (add more if you’d like). 
• Add the chicken to the bag, toss and make sure all meat is in the marinade.  Place bag in fridge for 1 hour.  (The longer you leave it, the more flavor it will absorb.)
• In a large shallow dish, mix ½ cup of cornstarch and ½ cup flour, sprinkle red pepper flakes, a few sprinkles of Tony’s or seasoned salt, a few sprinkles of onion powder, garlic powder and black pepper.
• Crack and mix a couple of eggs (use yolk and white) into a small bowl, add a few sprinkles of cayenne to this as well J.  Dip the chicken into the egg soak first and then lightly dredge in the flour mixture, remove and set aside on was paper.

CUC:

• Heat your oil to 350 degrees.  You can cook this in a deep frying pan or a small fry daddy.   
• Once all of the chicken has been coated with the flour mixture, start placing in the hot oil. 
• Because wing pieces are smaller, they tend to cook a bit faster.  Each batch should take no longer than 8-10 minutes to cook.  The coating should be on the light side because of the cornstarch. 
• Pieces should be crispy and golden brown. 

Lick those fingers when you’re done!!!