Cabernet Sauvignon Au Jus

Answer me when I call, O God of my righteousness! You have given me relief when I was in distress. Be gracious to me and hear my prayer!  - Psalm 4:1

1/4 c drippings from cooking Boneless rib eye roast 

1 c Cabernet Sauvignon 

1 c water

1 T flour

3 T soy sauce

3 T Worcestershire sauce

3 T black cracked pepper 

1/2 t garlic granules 

1/2 t onion powder

1/2 t oregano 

1/4 t parsley

1/4 t thyme

1/4 smoked paprika 

Salt if needed

Add drippings, water, soy, wine and Worcestershire to a small pan.

Whisk in flour, turn on medium heat and continue to whisk until a slight boil.

Add all seasonings.

Reduce until slightly thickened.

Serve with sliced rib eye roast.

Texas Roadhouse Prime Rib Knock Off

Watch therefore, for you know neither the day nor the hour. - Matthew 25:13

Whole uncut boneless prime rib 

Got mine at Costco

16 1/2 lb going to cut in half to make 2 roast

Marinade for 8 lb roast

4 T cracked black pepper

4 T sugar

1/8 c kosher salt

1/8 c roasted garlic, mashed

1/8 c hickory liquid smoke

1/8 c soy sauce

2 T clarified butter

2 T olive oil

Marinate meat, covered, overnight.

Place pan filled with 2 c water on lower rack in preheated oven.

Place meat on rack above pan, fat side up.

Bake 450 degrees for 30 minutes.

Then lower temp to 250 degrees and bake 2 1/2 hours or until meat has140 degree internal temp.

Remove and let rest, uncovered,  20 minutes.

Brine and Rub For Insanely Delicious Skillet Roasted Chicken

1 There is therefore now no condemnation for those who are in Christ Jesus.

2 For the law of the Spirit of life has set you free in Christ Jesus from the law of sin and death.

3 For God has done what the law, weakened by the flesh, could not do. By sending his own Son in the likeness of sinful flesh and for sin, he condemned sin in the flesh,

4 in order that the righteous requirement of the law might be fulfilled in us, who walk not according to the flesh but according to the Spirit. - Romans 8:1-4

An ej original recipe!!

4 c Water or enough to cover 3-4 lb chicken

1/4 c maple syrup 

Juice of 1/2 Lemon

Small palmful of kosher Salt 

1/4 c Sugar

2 T Thyme

1 T Black pepper

2 T smoked paprika

Heat to boil, stirring and cool down with ice.

Spatchcock a whole chicken.

Place chicken breast side down in a large plastic bag.

Marinate at least 24 hours, I did mine 48 hours.

Take chicken out of brine and dry. 

You dry, I left mine in the fridge in the open air for 3 hours. 

Make the rub:

2 T dried thyme

2 T black pepper 

2 T fennel seed

Pulverize into a fine rub in coffee grinder.

Cover chicken with solidified clarified butter.

Add rub.

The rub with stick to the clarified butter.

Preheat oven 450 degrees.

Get a large cast iron skillet, I used a 10 inch.

Over medium heat, add 2 T olive oil and sear breast side of chicken, remove and set aside.

Add shallots, roasted garlic and 1/2 of a lemon sliced, sauté 1 minute. Add 1/4 c Sauvignon Blanc, sauté 1 minute. Remove from heat, add chicken back in breast side up. 

Chicken steams as it roast.

Bake on bottom rack for 30 minutes.

Drop heat to 350 degrees and cook 30 minutes more.

Remove from oven, cover with foil and let rest 5 minutes.

This chicken was so moist, so flavor packed and insanely delicious!! 

The only thing I would do different is roast 2 chickens.

This is a rotisserie Chicken on steroids!!!

Cabernet Sauvignon Sage Cream Over Pork Chops

5 and hope does not put us to shame, because God's love has been poured into our hearts through the Holy Spirit who has been given to us.

6 For while we were still weak, at the right time Christ died for the ungodly. - Romans 5:5-6

4 Bone in pork chops, pounded

Light sprinkling of Seasoned meat tenderizer on each side

Light sprinkling of Smoked paprika on each side

1 t Clarified butter

Sear chops in butter.

Place in a 350 degree oven.

Bake 10 minutes on each side.

Internal temp should be 150-160 degrees.

Remove from oven and cover with foil.

To serve, cover with sage cream, recipe follows.

Sage Cream 

1/2 t Clarified butter

2 t fresh sage, diced 

1 Shallot, diced

1/2 t Roasted garlic, mashed

1/2 of a small Onion, diced

1/8 c Cabernet Sauvignon 

1/8 c heavy Cream

1/8 c half and half

1 t Boursin cheese, garlic herb

Smoked salt, to taste

Cracked black pepper, to taste

Heat butter in small skillet, add onions, sage and shallots.

When they are tender add garlic, salt, pepper and wine.

Add creams, Boursin and reduce slightly until thickened.

Pulled Chicken Stuffed Poblanos with Scratch Enchilada Sauce

And this is the testimony, that God gave us eternal life, and this life is in his Son. - 1 John 5:11

2 c pulled chicken, I used leftover fried chicken, skinned and pulled

2 Poblanos, cut in half (roast these over open flame on stove top)

1 small onion, chopped

2 T whiskey

Enchilada sauce, see recipe below

Topping

1 c shredded Manchego cheese

Scratch Enchilada Sauce

3 T flour

3 T olive oil

4 T double strength tomato paste

1 t apple cider vinegar

Pinch of nutmeg

1/4 t cinnamon 

1/4 t smoked salt

1 T toasted cumin

1/2 t Garlic granules

1 T chili powder

1 t oregano

2 c water

Pinch of sugar

A few turns cracked Black pepper
Heat whisking to help thicken sauce.

Toppings

Spicy Avocado Aioli, This blog under sauces tab

Manchego cheese

Chopped tomatoes