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Chipotle BBQ Spare Ribs

Posted by Douglas Brown on Wed, Feb, 22, 2017 @ 14:02 PM


Great ribs are a thing of beauty and while making the perfect ribs is no quick task, we have the perfect recipe to ensure they will turn out delicious and flavorful!  Our Chipotle BBQ Spare Ribs are sure to please, especially with the added touch of our special Beyond BBQ Dry Rub.  Just be sure to plan ahead and prep the day before so you can give them plenty of time to marinate!

For the BBQ Sauce:
Ingredients:

2 T Oil
1/2 cup Yellow Onions
1 clove Garlic
1 each Poblano Pepper
1/2 each Jalapeno
4 slices Thick Cut Apple Smoked Bacon, chopped
1 cup Ripe Red Tomato
1 T Chipotle Pepper Puree
1 each Ancho Chili
1 cup Apple Juice
2 cups Chicken Stock
1/2 t Onion Powder
1/2 t Garlic Powder
1 T Smoked Paprika
1 T Honey
1 T Maple Syrup
1/4 cup Brown Sugar
1/2 Lime (juice)
2 t Salt

Instructions:
1. Roast the Poblano and Jalapeno on the grill

2. In a pan, heat the oil and sweat the onion and garlic
3. Add the bacon and render the fat
4. Add the roasted Pablano and Jalapeno with all of the remaining ingredients
5. Simmer for 2 hours slowly
6. Puree

For the Ribs:
Ingredients:

1 Rack of Spare Ribs
1 cup Apple Juice
1/4 cup Yellow Onion Minced
1 Clove Garlic Minced
1/2 Cup BBQ Dry Rub - Get our Recipe
1 Cup Chipotle BBQ Sauce

Instructions:
1. Place the ribs in a container and marinate overnight with apple juice, onion and garlic

2. Remove from marinade
3. Place the ribs on a large piece of foil
4. Rub the ribs generously with the dry rub
5. Pour 1/4 cup of the apple juice marinade over the ribs
6. Wrap the ribs in foil
7. Place on the grill or in the oven at 350 for 2 hours
8. Open the foil and brush with the BBQ sauce
9. Place back in the oven or on the grill for another 30 minutes
If you are using the grill, be sure to leave the foil under the ribs
10. Remove and let sit for 15 minutes

Enjoy!


 

Beyond BBQ Dry Rub

Posted by Douglas Brown on Thu, Jan, 19, 2017 @ 10:01 AM


The key to great BBQ is the seasoning.  Make all of your future meats and BBQ items even more delicious with our Beyond BBQ Dry Rub!  Just mix together the ingredients listed below and you have the perfect go-to dry rub for all of your future BBQ needs.  Simple and delicious! 


Ingredients:
3 T Brown Sugar
3 T Paprika
1 T Onion Powder
1 T Dry Thyme
2 T Kosher Salt
1 T Garlic Powder
1 t Ground Cumin
1/4 t Cayenne Pepper
1 T Oregano
1 T Chili Powder
1 t Dry Mustard
1 t Ground Black Pepper
1 T Dry Parsley

Instructions:
1. Combine all ingredients
2. Apply generously to any and all of your favorite meats and BBQ items

Enjoy!


 

Bleu Cheese, Walnut & Red Grape Lollipops

Posted by Douglas Brown on Wed, Nov, 23, 2016 @ 13:11 PM


Hosting or attending a holiday party and looking for something new and delicious to bring?  Try these Bleu Cheese, Walnut & Red Grape Lollipops!  These lollipops not only taste great, but they are also super easy to make.  Stray away from all the basic traditional appetizers and bring something new, your guests will be glad you did!

Makes 12 Lollipops

Ingredients:
12 Red Grapes
2.5 Ounces Danish Bleu Cheese
1 Ounce Toasted Walnut Pieces, ground coarse
12 Lollipop Sticks

Instructions:
1. Divide the cheese in 12 equal pieces
2. Make sure the grapes are very dry
3. Place the cheese in the center of you palm and
crust around the entire grape evenly

4. Roll the grape in the ground walnuts
5. Place the lollipop stick into the grape and serve

Enjoy!


 

Cranberry-Spiced Cheesecake

Posted by Douglas Brown on Thu, Nov, 10, 2016 @ 13:11 PM


The holidays are coming up quick!  Be prepared for all of your holiday parties, whether you are hosting or attending, with this delicious Cranberry-Spiced Cheesecake recipe.  A festive dessert is always sure to be a hit so give it a try!

Ingredients for the Crust:
½ Pound Graham Cracker Crumbs
1 Ounce Granulated Sugar
3 Ounces Unsalted Butter, softened
Instructions:
1. Mix all ingredients together
2. Spray an 8 inch baking pan and press the crust into the bottom evenly
3. Bake for 5 minutes at 325 degrees

Ingredients for the Filling:

1.5 Pounds Cream Cheese
6 Ounces Granulated Sugar
3 Large Eggs
½ Teaspoon Vanilla Bean Paste
¾ Ounce All Purpose Flour
1/8 Teaspoon Kosher Salt
2 Teaspoon Ground Cinnamon
2 Ounces Cranberry Sauce
Instructions:
1. Combine the sugar and cream cheese and mix until smooth
2. Add the eggs
3. Sift together the flour, cinnamon and salt and add
4. Add the filling to the baked crust
5. Swirl the cranberry mixture into the cheesecake
6. Bake for 80 minutes in a water bath at 325 degrees

Enjoy!


 

Warm Spiced Apple Cider

Posted by Douglas Brown on Thu, Oct, 20, 2016 @ 13:10 PM


Holiday parties will soon be approaching!  Make the most of them by trying this Warm Spiced Apple Cider recipe.  It's simple to make and your guests will love it, an added bonus is the delicious smell it creates to set the scene for your fall fun. Enjoy!

This recipe makes 5 quarts of cider

Ingredients:
10 Gala Apples, cut in quarters

10 Cinnamon Sticks
5 Cloves
2 Star Anise
½ Cup Brown Sugar
1 Gallon Apple Juice

Instructions:
1. Combine all of the ingredients and bring to a simmer.

2. Let sit at room temperature for 1 hour
3. Strain and serve warm or chilled

Enjoy!


 

Fresh Salmon Croquettes with Dill Remoulade

Posted by Douglas Brown on Thu, Sep, 22, 2016 @ 17:09 PM


Here is something new to try!  Step outside your comfort zone and try this delicious recipe for our Fresh Salmon Croquettes with Dill Remoulade.  It may sound intimidating but if you follow our step-by-step recipe below it is sure to be a hit.  Enjoy!

This recipe makes twelve 1-ounce cakes

Ingredients for the Salmon:
8 Ounces Fresh Salmon
½ Teaspoon Kosher Salt
¼ Teaspoon Black Pepper
1 Tablespoon Olive Oil
Instructions:
1. Toss the salmon with all of the ingredients above

2. Bake in the oven at 350 degrees for about 13-15 minutes or until cooked medium
3. Chill the Salmon and Crumble

Ingredients for the Croquettes:
8 Ounces Crumbled Salmon

1 Cup Japanese Breadcrumbs
2 Tablespoons Capers, chopped
¼ Cup Red Onion, minced
2 Tablespoons Parsley, chopped
1 Tablespoon Fresh Dill, chopped
1/2 Whole Egg
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
Instructions:
1. Combine all of the ingredients together

2. Form into 1 ounce cakes
3. Pan sear in a sauté pan in oil on both sides until golden brown
4. Finish in oven until hot

Ingredients for the Dill Remoulade:
¾ Cup Mayonnaise

½ Cup Red Onion, minced
½ Cup Parsley
2 Teaspoons Lemon Juice
¼ Cup Sweet Pickle Relish
¼ Cup Fresh Dill, chopped
Instructions:
1. Combine all ingredients

Plate & Enjoy!

 

Hatch Chile Ragout

Posted by Douglas Brown on Thu, Sep, 08, 2016 @ 14:09 PM


It's Hatch Chile season so here is a versatile and delicious Hatch Chile Ragout recipe to try out before the season ends!  Use this ragout as a side dish or to smother steak, pork, chicken or pasta.  

 

Ingredients:
1 T Oil
1 lb Fresh Hatch Chile Peppers cut in 1 inch pieces
2 cups Canned Tomatoes diced with liquid
1 T Garlic minced
1 cup Red Onion  diced
1/4 cup Celery diced
1/2 cup Red Bell Peppers diced
1/2 cup Green Bell Peppers diced
4 oz Andouille Sausage, diced
1 T Cajun Spice

Instructions:
1. Heat the oil and sweat the garlic, onions, peppers and celery
2. Add the andouille sausage and cook for 5 minutes
3. Add the tomatoes and spices and cover
4. Simmer for 30 minutes
5. Serve as desired

Enjoy!


 

Charred Tomato Salsa

Posted by Douglas Brown on Wed, Jun, 08, 2016 @ 18:06 PM

Charred Tomato Salsa

 

 You can't go wrong with salsa.  Whether you are at a party or just snacking, it is always a favorite.  Ditch the store bought jars and learn how to make the perfect salsa with this super easy and delicious recipe! 

Ingredients:
4 oz Yellow Onion
1/2 Poblano Pepper
1 Jalapeno Pepper
1 oz Garlic
4 lbs Tomatoes
1.5 tsp Lime Juice
1/2 Bunch Fresh Cilantro
Salt and Pepper to taste 

Instructions:
1. Char the tomatoes, onions and peppers on the grill
2. Add the remaining ingredients and blend
3. Season with salt and pepper


ENJOY!
 

Summer Mixed Grill

Posted by Douglas Brown on Wed, May, 25, 2016 @ 12:05 PM

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This is a great family style mixed grill platter perfect for the summer.  It's pretty easy to prepare and has something for everyone to enjoy.  
This recipe feeds 4 to 6 people.

Ingredients:
1 lb Baby Spinach
1 each Red Onion (sliced in 1/2 inch pieces)
1 cup Red Grape Tomatoes
1 each Medium Cucumber (sliced in half moons)
6 whole Corn on the Cob
6 each Hatch Chile Pepper
1 cup Baby Carrots (cut in 1/2)
1 lb 16/20 Shrimp
1/4 cup Butter (melted)
1 Lemon
1 lb Italian Sausage Links
1.5lb Flat Iron Steak
3 cloves Garlic (minced)
1 cup grated Parmesan Cheese
1 each Gala Apple (sliced)
1.5 Tbs Olive Oil
4 oz Balsamic Vinaigrette 

Instructions:
1. Marinate the steak in 1 tbs of the olive oil and 1/2 of the minced garlic
2. Place the shrimp in the melted butter with the remaining garlic and the juice from the lemon
3. Rub the remaining olive oil on the red onions and hatch chile peppers


START GRILLING
Instructions:
1. Place the Italian sausage links on the grill

(these will take about 20-25 minutes so get them started first for about 7 minutes)
2. Add the corn, hatch chiles, and the onions to the grill
3. Add the flat iron steak and cook until medium rare to medium
4. Remove the items from the grill as they are ready
5. Once everything is done, add the shrimp
(the shrimp will go quickly so let the steak and sausage rest a bit while these are cooking)
6. Peel the corn and cut in 1/2
7. Rough chop the red onion and the chile peppers
8. Slice the sausage and the steak


PLATE
Instructions:
1. On a large platter, place the spinach, tomatoes and carrots
2. Add the red onion, chiles, sliced apples, steak, sausage and shrimp on top
3. Place the corn around the platter
4. Drizzle with balsamic vinaigrette
5. Sprinkle with parmesan cheese

EAT & ENJOY!

Citrus Pulled Pork with Tex Mex Black Beans and Avocado Butter

Posted by Douglas Brown on Thu, May, 19, 2016 @ 12:05 PM

 

This recipe requires a little more time than our usual posts, but we think you can handle it! Believe us, it's worth it!


 

For The Citrus Pulled Pork
Ingredients:

1 each 5 lb piece of Pork Butt
1 quart Chicken Stock
1 pint Orange Juice
1 cup Freshly Squeezed Lemon Juice
1 cup Freshly Squeezed Lime Juice
1/2 cup Dried Oregano
1/2 cup Ground Cumin
1/4 Cup Ground Coriander
4 oz Fresh Garlic minced
1.5lb Yellow Onion, sliced
3T Salt
1T Black Pepper

Instructions:
1. Combine all of the ingredients except the salt and pepper and marinate for 24 hours

2. Season the pork with the salt and pepper and cover with the marinade
3. Cover with foil and place in the oven for 6-8 hours at 300 degrees until the meat is crumbling

For The Tex Mex Black Beans:
Ingredients:
4 cups Black Beans, cooked
1 T Oil
10 oz Yellow Onion, diced
0.5 each Jalapeno Pepper, minced
 1 oz Garlic, minced
0.25 can Chipotle Peppers
1 T Fresh Lime Juice
Cilantro, fresh chopped
1 Pint Chicken Stock
1 t Onion Powder
1 t Garlic Powder
1 t Chili Powder
1 t Cumin
pinch Cayenne pepper
1/4 t Coriander, ground
1 t Sugar
Salt and Pepper to Taste

Instructions:
1. Heat the oil and sweat the onions, garlic and jalapenos
2. Add the spices and toast them lightly
3. Add the sugar, chicken stock and beans
4. Simmer for 1 hour

For the Avocado Butter:
Ingredients:
Avocados
Lime Juice

Instructions: 
1. Mash Avocado
2. Squeeze in Fresh Lime Juice
3. Mix

 

Plate and Enjoy!

Beyond the Box

Beyond the Box is a full service catering and event company located in Dallas, Texas.  Beyond the Box services homes, offices and event spaces all over the DFW area.  

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