| Spicy Garlic Green Beans | Christopher Ranch | Spicy Garlic Green Beans are made by In a skillet, bringing water and green beans to a simmer. Cook, uncovered until water evaporates. Drizzle in sesame oil and stir in garlic and red pepper flakes. Toss to coat and cook for 1 minute. Serve hot or cold. | |
| Sizzling Sesame Green Beans | Christopher Ranch | Sizzling Sesame Green Beans are made by in a wide, shallow pan, heat oil, garlic, ginger and pepper flakes (if using) over medium-high heat for 1 minute. Add sesame seed and cook 1 minute. Add beans, shake to coat, spritz with soy sauce, cover pan and coo...view more Sizzling Sesame Green Beans are made by in a wide, shallow pan, heat oil, garlic, ginger and pepper flakes (if using) over medium-high heat for 1 minute. Add sesame seed and cook 1 minute. Add beans, shake to coat, spritz with soy sauce, cover pan and cook until tender-crisp (2-3 minutes). Serve hot. view less | |
| Lobster Paellla | Christopher Ranch | Lobster Paellla is made by preheating the oven to 425 degrees. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minut...view more Lobster Paellla is made by preheating the oven to 425 degrees. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked. Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot. view less | |
| Roasted Garlic and Chili-Crusted Pork Loin | Christopher Ranch | Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a...view more Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration. Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper. Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it’s from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes. Carve and serve immediately, or let it cool completely and then slice for sandwiches. view less |
