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<title>Grilled Root Beer Pork Ribs</title>
<link>https://www.thatsquareplate.com/grilled-root-beer-pork-ribs/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-root-beer-pork-ribs</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sun, 16 Nov 2014 20:56:35 +0000</pubDate>
<category><![CDATA[Main Courses]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[fish sauce]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[Grill It!]]></category>
<category><![CDATA[Intermediate]]></category>
<category><![CDATA[meat]]></category>
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<category><![CDATA[ribs]]></category>
<category><![CDATA[root beer]]></category>
<category><![CDATA[vanilla]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=652</guid>
<description><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" fetchpriority="high" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109-1000x644.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109.jpg 800w" sizes="(max-width: 300px) 100vw, 300px" data-wp-pid="643" nopin="nopin" /><p>This is a recipe I found that sounded interesting, and my thoughts were like a roller coaster throughout the process of this thing… The root beer thing sounded good, but then when we got the…</p>
<p>The post <a href="https://www.thatsquareplate.com/grilled-root-beer-pork-ribs/">Grilled Root Beer Pork Ribs</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109-1000x644.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-109.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="643" nopin="nopin" /><p><a title="Original Recipe" href="http://www.foodandwine.com/recipes/grilled-root-beer-pork-ribs" target="_blank">This is a recipe</a> I found that sounded interesting, and my thoughts were like a roller coaster throughout the process of this thing… The root beer thing sounded good, but then when we got the Asian fish sauce, and had to marinate the ribs overnight in this, I was wishy-washy… like don’t waste both of them marinating in something that smells like <em>that!</em> The fish sauce clearly grossed us out, but we ended up marinating them anyway. Overnight… This stuff smelled pretty bad. Even Rocky mentioned something about it smelling gross.</p>
<p>Anyways, the next day, we pulled them out, cooked the ribs, and made the BBQ sauce. The ribs ended up being great! I couldn’t believe it. The barbecue sauce was something else too. Just reduced root beer with a vanilla bean and its seeds, and a buncha pepper?! After it was done reducing, add the lime juice, and you had a surprisingly SPICY, SWEET sauce. I really loved it! The recipe calls for finely ground long pepper – but we can’t get that around here, so we used black pepper. Also, this is my first time using vanilla beans (and fish sauce, obviously)! Yum!!<span id="more-652"></span></p>
<ol>
<li>In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns and shallots. Remove from the heat, cover and let steep for 25 minutes. Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover and refrigerate overnight.</li>
<li>Preheat the oven to 325°. Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet. Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.</li>
<li>Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper [black pepper] and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes. Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.</li>
<li>Light a grill. Grill the ribs over high heat until richly browned, about 4 minutes per side. Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.</li>
</ol>
<p><img decoding="async" class="aligncenter wp-image-644 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-110-600x387.jpg" alt="" width="600" height="387" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-110-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-110-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-110-1000x645.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-110.jpg 800w" sizes="(max-width: 600px) 100vw, 600px" /></p>
<p><img decoding="async" class="aligncenter wp-image-641 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-107-600x386.jpg" alt="" width="600" height="386" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-107-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-107-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-107-816x525.jpg 816w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-107-1000x644.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-107.jpg 800w" sizes="(max-width: 600px) 100vw, 600px" /></p>
<p style="text-align: center;"> Original recipe from <a id="static_txt_preview" href="http://www.amazon.com/gp/product/1932624414/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1932624414&linkCode=as2&tag=thasqupla-20&linkId=B7EJZ4FPTSQKK6MH" target="_blank">FOOD & WINE: Annual Cookbook 2012</a> (click to buy for cheap!)</p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZJf" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5119-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Grilled Root Beer Pork Ribs</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 21:09:58</div> <div class="blog-yumprint-serves">Serves 6</div> <div class="blog-yumprint-recipe-summary" itemprop="description">These Root Beer Pork Ribs include root beer in the marinade AND the barbecue sauce. The sauce is a root beer reduction + pepper + vanilla bean. </div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">4 (12-ounce) bottles root beer</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 cup Asian fish sauce</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 head of garlic, cloves crushed</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/4 cup black peppercorns, cracked</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">2 large shallots, thinly sliced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">16 cups ice</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">2 large racks of pork spare ribs (about 5 pounds each)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">1 vanilla bean, split and seeds scraped</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">2 Tbsp. finely ground long pepper (see Note) or black pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1/4 cup fresh lime juice plus lime wedges, for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns and shallots. Remove from the heat, cover and let steep for 25 minutes. Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover and refrigerate overnight.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Preheat the oven to 325°. Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet. Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes. Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.</li> <li class="blog-yumprint-method-item" yumprintitem="3">Light a grill. Grill the ribs over high heat until richly browned, about 4 minutes per side. Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">Long pepper, a fragrant relative of black pepper from Indonesia, can be found at specialty food stores and online at salt traders.com.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="www.foodandwine.com/recipes/grilled-root-beer-pork-ribs"> Food & Wine, Contributed by Zak Pelaccio </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine, Contributed by Zak Pelaccio
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Grilled Root Beer Pork Ribs</span> was last modified: <span class="updated"> April 6th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/grilled-root-beer-pork-ribs/">Grilled Root Beer Pork Ribs</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<post-id xmlns="com-wordpress:feed-additions:1">652</post-id> </item>
<item>
<title>Chicken Wings with Molasses Barbecue Sauce</title>
<link>https://www.thatsquareplate.com/chicken-wings-with-molasses-barbecue-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=chicken-wings-with-molasses-barbecue-sauce</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Wed, 12 Nov 2014 20:52:04 +0000</pubDate>
<category><![CDATA[Main Courses]]></category>
<category><![CDATA[chicken]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[cookie]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[Grill It!]]></category>
<category><![CDATA[Intermediate]]></category>
<category><![CDATA[marinade]]></category>
<category><![CDATA[wings]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=566</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="596" nopin="nopin" /><p>In a large pot, combine 1 quart of water with the orange juice and lime juice, salt, smashed garlic, sugar, soy sauce, oregano, peppercorns, lemon halves and cumin and bring to a boil. Let the…</p>
<p>The post <a href="https://www.thatsquareplate.com/chicken-wings-with-molasses-barbecue-sauce/">Chicken Wings with Molasses Barbecue Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5014.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="596" nopin="nopin" /><p>In a large pot, combine 1 quart of water with the orange juice and lime juice, salt, smashed garlic, sugar, soy sauce, oregano, peppercorns, lemon halves and cumin and bring to a boil. Let the marinade cool to room temperature.</p>
<p>Add the chicken wings to the marinade, cover and refrigerate for 14 to 16 hours.</p>
<p>Light a grill. In a small bowl, combine the garlic salt with the black pepper and cayenne. Remove the chicken wings from the marinade and pat them dry with paper towels. Sprinkle the wings with the seasoning salt and grill over moderately high heat, turning often, until charred and cooked through, about 30 minutes.<span id="more-566"></span></p>
<p>Transfer the chicken wings to a serving platter and sprinkle with the scallions and cilantro. Serve the Molasses Barbecue Sauce at the table.</p>
<p> </p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-598 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5024-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5024-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5024-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5024-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5024.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p style="text-align: center;"><a title="Molasses Barbecue Sauce" href="http://www.thatsquareplate.com/recipe/molasses-barbecue-sauce/">Link to AMAZING Molasses Barbecue Sauce</a></p>
<p style="text-align: center;"> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZMq" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5017-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Chicken Wings with Molasses Barbecue Sauce</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 21:43:05</div> <div class="blog-yumprint-serves">Serves 4</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT45M">45 min <span class="value-title" title="PT45M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT45M">45 min <span class="value-title" title="PT45M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">3 cups freshly squeezed orange juice</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 cup freshly squeezed lime juice</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1/2 cup sea salt or kosher salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">8 garlic cloves, smashed</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">2 Tbsp. sugar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 Tbsp. soy sauce</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">2 Tbsp. dried oregano</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">1 Tbsp. black peppercorns</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">2 lemons, halved</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 tsp. ground cumin</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">5 1/2 lbs. chicken wings—wing tip discarded, wings separated at the joints</li> <li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">2 Tbsp. garlic salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="12" itemprop="ingredients">1 Tbsp. freshly ground black pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="13" itemprop="ingredients">1 tsp. cayenne pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="14" itemprop="ingredients">1/4 cup chopped scallion, for garnish</li> <li class="blog-yumprint-ingredient-item" yumprintitem="15" itemprop="ingredients">1/4 cup cilantro leaves, for garnish</li> <li class="blog-yumprint-ingredient-item" yumprintitem="16" itemprop="ingredients">Molasses Barbecue Sauce, for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In a large pot, combine 1 quart of water with the orange juice and lime juice, salt, smashed garlic, sugar, soy sauce, oregano, peppercorns, lemon halves and cumin and bring to a boil. Let the marinade cool to room temperature.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Add the chicken wings to the marinade, cover and refrigerate for 14 to 16 hours.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Light a grill. In a small bowl, combine the garlic salt with the black pepper and cayenne. Remove the chicken wings from the marinade and pat them dry with paper towels. Sprinkle the wings with the seasoning salt and grill over moderately high heat, turning often, until charred and cooked through, about 30 minutes.</li> <li class="blog-yumprint-method-item" yumprintitem="3">Transfer the chicken wings to a serving platter and sprinkle with the scallions and cilantro. Serve the Molasses Barbecue Sauce at the table.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="www.foodandwine.com/recipes/chicken-wings-with-molasses-barbecue-sauce"> Food & Wine, Contributed by Adam Perry Lang </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine, Contributed by Adam Perry Lang
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Chicken Wings with Molasses Barbecue Sauce</span> was last modified: <span class="updated"> August 14th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/chicken-wings-with-molasses-barbecue-sauce/">Chicken Wings with Molasses Barbecue Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<post-id xmlns="com-wordpress:feed-additions:1">566</post-id> </item>
<item>
<title>Big Bob Gibson’s Chicken with White BBQ Sauce</title>
<link>https://www.thatsquareplate.com/big-bob-gibsons-chicken-with-white-bbq-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=big-bob-gibsons-chicken-with-white-bbq-sauce</link>
<comments>https://www.thatsquareplate.com/big-bob-gibsons-chicken-with-white-bbq-sauce/#comments</comments>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Tue, 11 Nov 2014 03:17:32 +0000</pubDate>
<category><![CDATA[Main Courses]]></category>
<category><![CDATA[Sauces/Seasonings/Dressings]]></category>
<category><![CDATA[apple juice]]></category>
<category><![CDATA[barbecue]]></category>
<category><![CDATA[bbq]]></category>
<category><![CDATA[cayenne]]></category>
<category><![CDATA[chicken]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[grill]]></category>
<category><![CDATA[Grill It!]]></category>
<category><![CDATA[horseradish]]></category>
<category><![CDATA[Sauce]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=590</guid>
<description><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924-1000x645.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="505" nopin="nopin" /><p> So this recipe was an attempt to make our first WHITE BBQ sauce. It turned out pretty darn good. It seemed a bit liquidy at first, but as the recipe suggested, we dunked the chicken…</p>
<p>The post <a href="https://www.thatsquareplate.com/big-bob-gibsons-chicken-with-white-bbq-sauce/">Big Bob Gibson’s Chicken with White BBQ Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924-1000x645.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4924.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="505" nopin="nopin" /><p> So this recipe was an attempt to make our first WHITE BBQ sauce. It turned out pretty darn good. It seemed a bit <em>liquidy</em> at first, but as the recipe suggested, we dunked the chicken pieces into the sauce and the result was absolutely — yum!! This is the first white BBQ sauce recipe we have made, and it won’t be the last. Food & Wine cookbook recipes prove to ALL be winners!!</p>
<p><span id="more-590"></span></p>
<p>Here’s the recipe:</p>
<ol>
<li>Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes.</li>
<li>Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately high heat, turning and shifting the pieces occasionally, until lightly charred and cooked through, 35 to 40 minutes. Transfer to a platter.</li>
<li>In a medium bowl, whisk the mayonnaise with the vinegar, apple juice, horseradish, lemon juice and cayenne and season with 1 teaspoon of black pepper and 1/2 teaspoon of salt. Transfer the barbecue sauce to a pitcher and serve with the chicken.</li>
</ol>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-501 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4904-600x399.jpg" alt="Big Bob Gibson's Chicken with White Barbecue Sauce" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4904-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4904-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4904-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4904.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-504 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4917-600x399.jpg" alt="Big Bob Gibson's Chicken with White Barbecue Sauce" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4917-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4917-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4917-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4917.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><a title="Buy this cookbook for cheap!" href="https://www.amazon.com/FOOD-WINE-Annual-Cookbook-2012/dp/1932624414/ref=as_sl_pc_tf_til?tag=thasqupla-20&linkCode=w00&linkId=FGT4CHWMOWYCJYGE&creativeASIN=1932624414" target="_blank">Recipe from Food & Wine Annual Cookbook 2012</a> p 122</p>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Big Bob Gibson’s Chicken with White BBQ Sauce</span> was last modified: <span class="updated"> November 27th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/big-bob-gibsons-chicken-with-white-bbq-sauce/">Big Bob Gibson’s Chicken with White BBQ Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<post-id xmlns="com-wordpress:feed-additions:1">590</post-id> </item>
<item>
<title>Korean Steak Tacos</title>
<link>https://www.thatsquareplate.com/korean-steak-tacos/?utm_source=rss&utm_medium=rss&utm_campaign=korean-steak-tacos</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Mon, 10 Nov 2014 03:24:31 +0000</pubDate>
<category><![CDATA[Main Courses]]></category>
<category><![CDATA[carrot]]></category>
<category><![CDATA[cilantro]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[Curtis Stone]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[flank steak]]></category>
<category><![CDATA[green onion]]></category>
<category><![CDATA[Greg's Favorites]]></category>
<category><![CDATA[Grill It!]]></category>
<category><![CDATA[guacamole]]></category>
<category><![CDATA[Korean]]></category>
<category><![CDATA[Our Favorites]]></category>
<category><![CDATA[steak]]></category>
<category><![CDATA[taco]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=450</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="453" nopin="nopin" /><p>We’ve been cooking the Food & Wine cookbook recipes so often, I thought I would make a change-up and look through Curtis Stone’s Cookbook What’s For Dinner, a gift from Greg’s cousin & cousin-in-law. I found a…</p>
<p>The post <a href="https://www.thatsquareplate.com/korean-steak-tacos/">Korean Steak Tacos</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="453" nopin="nopin" /><p>We’ve been cooking the Food & Wine cookbook recipes so often, I thought I would make a change-up and look through <a title="Buy from Amazon" href="https://www.amazon.com/Whats-Dinner-Delicious-Recipes-Busy/dp/0345542525/ref=as_sl_pc_tf_til?tag=thasqupla-20&linkCode=w00&linkId=KQHUQ5SYB6NFHLU5&creativeASIN=0345542525" target="_blank">Curtis Stone’s Cookbook </a><em><a title="Buy from Amazon" href="https://www.amazon.com/Whats-Dinner-Delicious-Recipes-Busy/dp/0345542525/ref=as_sl_pc_tf_til?tag=thasqupla-20&linkCode=w00&linkId=KQHUQ5SYB6NFHLU5&creativeASIN=0345542525" target="_blank">What’s For Dinner</a>, </em>a gift from Greg’s cousin & cousin-in-law. I found a recipe that sounded wonderful called “<a title="Original Recipe" href="http://www.epicurious.com/recipes/food/views/Korean-Steak-Tacos-51221610" target="_blank">Korean Steak Tacos</a>.” The sauce for the tacos is actually reserved from the marinade for the flank steak, so it’s a two-for-one sauce. The slaw is just four ingredients, and all these I bought at the local Publix. This is the first time I’ve ever used Napa Cabbage (for the slaw), and it gave a great crunch.</p>
<p>The marinade included mostly common ingredients except for the toasted sesame oil, which can be found in the ethnic food aisle of the grocery store. Reserve some of the marinade to save for the sauce on the tacos. Also, the <a title="Guacamole Recipe" href="http://www.thatsquareplate.com/recipe/c-stones-guacamole" target="_blank">guacamole is a separate recipe (here)</a>, so you’ll need a few extra ingredients unless you want to use store-bought.</p>
<p>Enjoy!<span id="more-450"></span></p>
<p>What you need for the marinade:</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-465 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-84-600x399.jpg" alt="What you need for Korean Steak Tacos" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-84-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-84-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-84-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-84-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-84.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<ol>
<li>To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.<span style="font-family: Arial, 'Droid Sans', sans-serif; line-height: 19.5px;"><img loading="lazy" decoding="async" class="aligncenter wp-image-467 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-photogrid_14155917744391-600x387.jpg" alt="Korean Steak Tacos" width="600" height="387" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-photogrid_14155917744391-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-photogrid_14155917744391-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-photogrid_14155917744391-1000x645.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-photogrid_14155917744391.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></span></li>
<li><span style="font-family: Arial, 'Droid Sans', sans-serif; line-height: 19.5px;">Prepare an outdoor grill for medium-high cooking over direct heat.</span></li>
<li>Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.<img loading="lazy" decoding="async" class="aligncenter wp-image-455 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415589620337-600x399.jpeg" alt="Flank Steak for Korean Steak Tacos" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415589620337-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415589620337-300x199.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415589620337-789x525.jpeg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415589620337-1000x665.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415589620337.jpeg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></li>
<li>Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.<img loading="lazy" decoding="async" class="aligncenter wp-image-471 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415594222109-600x387.jpeg" alt="Slaw for Korean Steak Tacos" width="600" height="387" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415594222109-600x387.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415594222109-300x193.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415594222109-1000x645.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-wp-1415594222109.jpeg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></li>
<li>Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.</li>
<li>To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Fill tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.</li>
</ol>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-453 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-600x399.jpg" alt="Korean Steak Tacos" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-76.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-452 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-75-600x386.jpg" alt="Korean Steak Tacos" width="600" height="386" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-75-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-75-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-75-816x525.jpg 816w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-75-1000x644.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-75.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p style="text-align: center;"><a title="Guacamole Recipe" href="http://www.thatsquareplate.com/recipe/c-stones-guacamole" target="_blank">Link to Guacamole Recipe</a></p>
<p style="text-align: center;"> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZSM" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-75-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Korean Steak Tacos</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 23:38:25</div> <div class="blog-yumprint-serves">Serves 6</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Steak</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/2 cup finely chopped fresh cilantro</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1/4 cup packed dark brown sugar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">3 Tbsp. canola oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">3 Tbsp. soy sauce</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 Tbsp. toasted sesame oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 large garlic cloves, minced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1 jalapeño pepper, seeded & finely chopped</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">1 tsp. freshly ground black pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1 tsp. ground coriander</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 (2-lb.) flank steak (about 1 1/2 inches thick), fat trimmed</li> </li>
</div> <div class="blog-yumprint-ingredient-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Tacos</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 large carrot, cut into 2-inch-long matchstick-size strips</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">8 scallions (white and green parts), thinly sliced on a sharp diagonal</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/2 cup lightly packed fresh cilantro sprigs</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">12 (6-inch) corn tortillas</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">Guacamole, for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="2"> <div class="blog-yumprint-subheader">To marinate the steak</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Prepare an outdoor grill for medium-high cooking over direct heat.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.</li> </ol>
</div> <div class="blog-yumprint-method-section" yumprintsection="3"> <div class="blog-yumprint-subheader">Meanwhile, prepare the tacos</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.</li> </ol>
</div> <div class="blog-yumprint-method-section" yumprintsection="4"> <div class="blog-yumprint-subheader">To serve</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Fill tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Curtis Stone</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.epicurious.com/recipes/food/views/Korean-Steak-Tacos-51221610"> Curtis Stone’s Cookbook What’s For Dinner </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Curtis Stone’s Cookbook What’s For Dinner
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Korean Steak Tacos</span> was last modified: <span class="updated"> July 17th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/korean-steak-tacos/">Korean Steak Tacos</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<post-id xmlns="com-wordpress:feed-additions:1">450</post-id> </item>
<item>
<title>Smoked Gouda and Bacon Burgers with Barbecue Sauce</title>
<link>https://www.thatsquareplate.com/smoked-gouda-bacon-burgers/?utm_source=rss&utm_medium=rss&utm_campaign=smoked-gouda-bacon-burgers</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Fri, 31 Oct 2014 03:52:54 +0000</pubDate>
<category><![CDATA[Main Courses]]></category>
<category><![CDATA[bacon]]></category>
<category><![CDATA[barbecue]]></category>
<category><![CDATA[bbq]]></category>
<category><![CDATA[burger]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[gouda]]></category>
<category><![CDATA[Grill It!]]></category>
<category><![CDATA[sandwich]]></category>
<category><![CDATA[Whitney's Favorites]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=348</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="363" nopin="nopin" /><p>  This burger is one of the best we’ve ever tried. A combo of onions cooked in hot sauce, shredded smoked gouda, sweet barbecue sauce & toasted buttered bread — how can you go wrong!!…</p>
<p>The post <a href="https://www.thatsquareplate.com/smoked-gouda-bacon-burgers/">Smoked Gouda and Bacon Burgers with Barbecue Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="363" nopin="nopin" /><p> </p>
<p><span data-reactid=".h.0.0.0.0.0.0.1.0.0.0.1.2:1.0">This burger is one of the best we’ve ever tried. A combo of onions cooked in hot sauce, shredded smoked gouda, sweet barbecue sauce & toasted buttered bread — how can you go wrong!! <a title="Original recipe!" href="http://www.foodandwine.com/recipes/smoked-gouda-and-bacon-burgers-with-barbecue-sauce">Inspired by Food & Wine Cookbook, recipe by Brian Perrone</a>.</span></p>
<p>I ended up making the BBQ sauce, and Greg did everything else.<span id="more-348"></span></p>
<p>Here’s the Recipe:</p>
<ol>
<li>In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.</li>
<li>Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.</li>
<li>Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.</li>
<li>Set the burgers on theunbuttered sides of 4 toasts. Top with the bacon, onion and Sweet Barbecue Sauce. Close the burgers and serve, passing more barbecue sauce at the table.
<p><div id="attachment_362" style="width: 610px" class="wp-caption aligncenter"><a href="http://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4556.jpg"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-362" class="wp-image-362 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4556-600x399.jpg" alt="Thick white bread, Hot sauce onions, and sweet bbq sauce" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4556-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4556-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4556-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4556.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></a><p id="caption-attachment-362" class="wp-caption-text">Thick white bread, Hot sauce onions, and sweet bbq sauce</p></div></li>
</ol>
<p style="text-align: center;"><img loading="lazy" decoding="async" class="aligncenter wp-image-363 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><a title="Sweet Barbecue Sauce" href="http://www.thatsquareplate.com/recipe/sweet-barbecue-sauce/">Here’s the Sweet BBQ Sauce Recipe</a></p>
<p style="text-align: center;"> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZ9G" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/10/1-DSC_4564-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Smoked Gouda and Bacon Burgers with Barbecue Sauce</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-15 05:56:03</div> <div class="blog-yumprint-serves">Serves 4</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
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<div class="blog-yumprint-infobar-section-title">Cook Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT40M">40 min <span class="value-title" title="PT40M"></span></div>
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<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
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<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT40M">40 min <span class="value-title" title="PT40M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">2 Tbsp. vegetable oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 (1-lb.) onion, halved & thinly sliced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">Salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/4 cup Frank’s RedHot or other hot sauce</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1/4 cup beef broth</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">6 Tbsp. unsalted butter, softened</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">8 (1/2-inch-thick) slices of firm white bread</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">8 slices of thick-cut bacon</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">2 lbs. ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">3 oz. smoked Gouda, shredded (1 cup)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">1/4 cup Sweet Barbecue Sauce (Recipe link at bottom of page)</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.</li> <li class="blog-yumprint-method-item" yumprintitem="3">Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and Sweet Barbecue Sauce. Close the burgers and serve, passing more barbecue sauce at the table.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">The onion can be refrigerated overnight and reheated gently before serving.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="www.foodandwine.com/recipes/smoked-gouda-and-bacon-burgers-with-barbecue-sauce"> Food & Wine Magazine, Contributed by Brian Perrone </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine Magazine, Contributed by Brian Perrone
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Smoked Gouda and Bacon Burgers with Barbecue Sauce</span> was last modified: <span class="updated"> April 6th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/smoked-gouda-bacon-burgers/">Smoked Gouda and Bacon Burgers with Barbecue Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<post-id xmlns="com-wordpress:feed-additions:1">348</post-id> </item>
<item>
<title>Grilled Lamb Skewers with Mustard Onions</title>
<link>https://www.thatsquareplate.com/grilled-lamb-skewers-with-mustard-onions/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-lamb-skewers-with-mustard-onions</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Wed, 22 Oct 2014 06:03:18 +0000</pubDate>
<category><![CDATA[Main Courses]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[grill]]></category>
<category><![CDATA[Grill It!]]></category>
<category><![CDATA[lamb]]></category>
<category><![CDATA[mustard]]></category>
<category><![CDATA[onion]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=164</guid>
<description><![CDATA[<img width="300" height="300" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-300x300.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-300x300.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-150x150.jpg 150w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-600x601.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-664x665.jpg 664w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-524x525.jpg 524w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="265" nopin="nopin" /><p>  Tonight’s dinner: Grilled Lamb Skewers with Mustard Onions from Food & Wine 2014 Cookbook. We’re obsessed with this cookbook! Paired it with the suggested Abita Amber. Yummy!! In a medium bowl, combine the white vinegar with…</p>
<p>The post <a href="https://www.thatsquareplate.com/grilled-lamb-skewers-with-mustard-onions/">Grilled Lamb Skewers with Mustard Onions</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="300" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-300x300.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-300x300.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-150x150.jpg 150w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-600x601.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-664x665.jpg 664w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-524x525.jpg 524w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="265" nopin="nopin" /><p> </p>
<p><span data-reactid=".1d.0.0.0.0.0.0.1.0.0.0.1.2:1.0">Tonight’s dinner: Grilled Lamb Skewers with Mustard Onions from Food & Wine </span><span data-reactid=".1d.0.0.0.0.0.0.1.0.0.0.1.2:1.2">2014 Cookbook. We’re obsessed with this cookbook! Paired it with the suggested</span><span data-reactid=".1d.0.0.0.0.0.0.1.0.0.0.1.2:1.4"> Abita Amber. Yummy!!</span><span id="more-164"></span></p>
<ol>
<li>In a medium bowl, combine the white vinegar with the Dijon mustard and agave nectar. Stir in the onion slices and season with salt and white pepper.</li>
<li>Light a grill or preheat a grill pan and oil the grates. In a large bowl, toss the lamb with the 1 tablespoon of peanut oil and season generously with salt and black pepper. Thread the lamb pieces onto 8 skewers. Grill the lamb over moderate heat, turning occasionally, until it is charred in spots, 6 to 7 minutes for medium meat. Transfer the lamb skewers to a platter and serve with the mustard onions.</li>
</ol>
<div>The magazine suggested we pair with a nutty amber ale, so we did just that!</div>
<div><img loading="lazy" decoding="async" class="aligncenter wp-image-265 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-600x601.jpg" alt="" width="600" height="601" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-600x601.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-150x150.jpg 150w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-300x300.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-664x665.jpg 664w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-56-524x525.jpg 524w" sizes="auto, (max-width: 600px) 100vw, 600px" /></div>
<div> </div>
<div><a title="Original Recipe" href="http://www.foodandwine.com/recipes/grilled-lamb-skewers-with-mustard-onions" target="_blank">Recipe from Food & Wine Annual Cookbook 2014, by Sean Brock</a></div>
<div> </div>
<div> <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZTZ" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4297-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Grilled Lamb Skewers with Mustard Onions</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-15 00:03:30</div> <div class="blog-yumprint-serves">Serves 4</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/lZTZ">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
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<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/2 cup distilled white vinegar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1/2 cup Dijon mustard</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1/2 Tbsp. agave nectar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1 yellow onion, thinly sliced (1 1/2 cups)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">Kosher salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">Freshly ground white pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1 Tbsp. peanut oil, plus more for grilling</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2 lbs. trimmed leg of lamb, cut into 1-inch pieces</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">Freshly ground black pepper</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In a medium bowl, combine the white vinegar with the Dijon mustard and agave nectar. Stir in the onion slices and season with salt and white pepper.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Light a grill or preheat a grill pan and oil the grates. In a large bowl, toss the lamb with the 1 tablespoon of peanut oil and season generously with salt and black pepper. Thread the lamb pieces onto 8 skewers. Grill the lamb over moderate heat, turning occasionally, until it is charred in spots, 6 to 7 minutes for medium meat. Transfer the lamb skewers to a platter and serve with the mustard onions.</li> </ol>
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Adapted from <a class="blog-yumprint-adapted-link" href="http://www.foodandwine.com/recipes/grilled-lamb-skewers-with-mustard-onions"> Food & Wine, Contributed by Sean Brock </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine, Contributed by Sean Brock
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Grilled Lamb Skewers with Mustard Onions</span> was last modified: <span class="updated"> April 6th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/grilled-lamb-skewers-with-mustard-onions/">Grilled Lamb Skewers with Mustard Onions</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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