Friday, June 18, 2010

Father's Day Weekend

I am wishing all those father's out there a safe and wonderful Father's Day! I hope the weather is nice out this weekend all the bbq's.



BACKYARD BBQ BEEF RIBS

(Make It Super Simple pg.131)



4 pounds beef back ribs, cut into serving size portions

1 1/4 cups of cherry cola soft drink

1 cup of ketchup

1 medium onion, finely chopped

1/4 vinegar

1/4 cup of Worcestershire sauce

6 cloves of garlic, finely chopped

2 teaspoons of chilli powder

2 teaspoons paprika

salt

pepper

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INSTRUCTIONS:



1. Season ribs with G's Salt Seasoning. Place medium-hot coals around the drip pan. Test for medium heat above the pan. Place ribs, bones side down, on the grill rack over drip pan. Cover; grill for 1 hour



2. Meanwhile, for sauce, in a sauce pan combine cherry cola, ketchup, onion, vinegar, Worcestershire sauce, garlic, chilli powder, and paprika. Season to taste with G's Salt Seasoning, salt, and pepper. Bring to a boil; reduce heat. Simmer for 10 to 15 min or until desired consistency.



3. Brush ribs on both sides with some of the sauce. Grill about 30 min more until ribs are tender, basting with the sauce and turning often. Serve with remaining sauce.

Friday, June 11, 2010

TGIF

Boy, am I glad it's Friday. It's been a busy week here at One Bite Productions. I've been putting my mind to work with ideas for new cookbooks, summer boot camp activities and gearing up for Essence. WOW, I just realized Essence is right around the corner! I'm headed out to Atlanta on Monday for a week to work on One Bite Catering business. Busy is great, I feel blessed to be doing things I love.

I hope everyone has an amazing and safe weekend. Here's a little recipe for the grill this weekend.

-G. Garvin

GRILLED BLACK PEPPER & SEA SALT-CRUSTED COWBOY RIBEYE STEAK
(Dining In Pg: 142)

2 Cups-Olive Oil
2 Cups-A-1 Steak Sauce
2 Large Onions, coarsely chopped
1 Bunch of fresh rosemary sprigs
10 Cloves of garlic, smashed
2-18oz. beef ribeye steaks
1/4 Cup-Sea salt
1/4 Cup-Coarsely ground black pepper

Instructions:

1. For the marinade, in a large bowl combine with the oil, steak sauce, onions, rosemary, thyme and garlic.

2. Place the steaks in a reasonable bag set in a shallow bowl. Pour marinade over the steaks. Seal bag. Marinate in the refrigerator for 24 hrs, turning occasionally.

3. Drain steaks; discard the marinade. Generously season the steaks with the sea salt and the coarse black pepper.

4. Preheat a grill. Place steaks on the rack of an uncovered grill directly over medium coals. Grill for 15-19 minutes for medium-rare (145 F) or 18-23 minutes for medium (160 F), turning once.

Thursday, June 3, 2010

G. Garvin's Recipe of the Week: GRILLED BALSAMIC MARINATED FLANK STEAK

1-cup: balsamic vinegar
1/4-cup: dijon mustard
1/4-cup: packedlight brown sugar
1-tbsp: chopped fresh rosemary
1-tbsp: chopped fresh thyme
6-cloves garlic; smashed
1-cup: olive oil
3 lbs: beef flank steak (2 steaks)
kosher salt
ground black pepper

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INSTRUCTIONS:

1. For the marinade, in a large bowl combine the vinegar, dijon mustard, brown sugar, rosemary, thyme, and garlic; mix well. Slowly pour into the oil, while whisking constantly.

2. Place the steaks in a resealable bag and set in a shallow bowl. Pour the marinade over the steak. Seal bag. Marinate in the refrigerator for 24 hours, turning occasionally.

3. Drain steaks, reversing marinade. Season steaks with salt and pepper. Place steaks on the rack of an uncovered grill directly over medium coals. Grill for 17-21 min for medium (160 F), turning once and frequently brushing more marinade on the meat as it cooks.

Wednesday, June 2, 2010

Yes in deed it's me, Whats up my dear friends ? Its been a while sense we last spoke. Please except my apologies as you know that life takes place every day. I am pleased to announce that my self and the One Bite Production team has been  super busy. I am currently working on my next book( Every Day American Southern). We are looking forward to going down to the Big boy of all music events (The Essence Music  Festival),  4Th of July weekend we are excited to be doing four cooking demos, One demo on Friday, Two demos on Saturday, and One demo on Sunday. So if you happen to be down in New Orleans on that amazing weekend YOU MUST COME THROUGH. I will be at the Convention center over at the Coke Both. 

 The One Bite Foundation is also very pleased (with the support of a great many friends) to announce The G Garvin Culinary Boot Camp taking place in my home town of Atlanta Ga. We have taken 30 of Atlanta's inner city kids and providing them with a week full of culinary excitement. we are doing cooking demos at Publix Grocery Store. we are doing hands on cooking classes at the Renown Le Cordon Blue, All kinds of wonderful learning opportunity's,  Amazing guest speakers and some of  the Country's best Chefs and many many other exciting culinary experiences. The One Bite Foundation is really looking forward to helping people whom have seen troubled times, Families that need a little help. we are committed to helping parents keep their families and kids healthy through a new and better understanding of food. We are committed to stopping homelessness in this Country. We are strongly committed to helping the Susan G Komen Foundation and supporting  gods beautiful woman with what ever they need. One of our most important commitments is to stopping Domestic Violence against our most precious woman. 

Remember to check out the chefgarvin website and get your copy of either of the three books, or one of  the great tasting spices to cook with.  For Ali you Grill masters check out this summer grilling recipe. 

If their is any thing that we over at the OBP Offices can do for you please shoot us an email at info@chefgarvin.com.