rill for high heat, and lightly oil the grate. Rub the New York
Spray 5-6 quart slow cooker with cooking spray.
Mix all ingredients except wing sauce and cheese.
Cover, cook on low heat for 8-10 hours.
Stir in New York wing sauce and sprinkle with blue cheese.
In a small sauce pan place vegetable oil, and onions.
Cook over medium heat; saute until onion is soft; don't burn it.
Quickly add ketchup, water, stir.
Stir for at least 20 minutes or until the water is reduced about 1/2.
Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
This is the true recipe for Onion Sauce for New York Hot dogs.
When I use the sauerkraut I boil it with added water to make it softer.
For the scalloped potatoes, preheat the
he steaks and continue grilling for 5 to 6 minutes more
Preheat the broiler.
Season the steaks with salt and pepper.
Broil on a broiler plate or tray, 4 inches from the heat source, for 4 minutes on one side and 3 minutes on the other for a medium-rare finish.
Cool to room temperature and cut crosswise into 1/2-inch-thick slices, then cut into 1/2-inch cubes.
Arrange all of the ingredients in even rows crosswise in the following order: lettuce, tomatoes, steak, avocados, bacon, blue cheese, chopped egg.
Season lightly with salt and pepper.
Sprinkle with parsley.
nd refrigerate 24 hours.
For the peppercorn sauce; bring the
o coat the steaks. Refrigerate for at least 2 hours.
ook over low_medium heat for 1 hour stirring every 5
pre-heat the grill (i use my george foreman) to medium.
combine crabmeat, breadcrumbs, parsley, mayo and horseradish.
cut a slit in the side of each steak making sure to cut evenly.
spoon crab mixture into pockets.
season the steaks with as much salt and pepper as you like.
grill steaks for 8 to 12 minutes for medium rare turning once half way through.
arinade.
Cover and refrigerate for at lease 1 hour or
he steaks on each side for 2 to 3 minutes until
offee grinder or food processor for this step).
Cover one
n a bowl and refrigerate for 4 to 6 hours, turning
ach steak.
Prep grill for cooking over indirect heat. You
-4 minutes per side for medium-rare.
Remove steaks
Heat butter and olive oil in large frying pan over medium to high heat.
When hot, add mushrooms and 1 teaspoon salt and 1/2 teaspoon pepper.
Cook for 10 minutes, stirring or tossing occasionally.
Add chives, parsley, garlic and shallot, stirring them to blend in for 7 or 8 minutes.
Add cognac and lemon juice. Allow to simmer for 5 minutes, stirring occasionally.
Taste for seasoning.
Broil steaks to your preference (rare is best) and pour mushrooms over steaks.
Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
Preheat grill to high heat, and lightly oil grate.
Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
Trim all excess fat off steaks to prevent flare ups.
Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
Remove from grill, let rest for 3 to 5 minutes and serve.
then decrease heat and simmer for 10 minutes, stirring occasionally.