I’m not usually one to salivate over a bloody hunk of meat. In fact if you asked me what kind of meat I love I’d tell you I like brussels sprouts.
But this was really good.
Here’s how you make it happen:
1.) Go to the farmers market.
2.) Find the person who’s selling pasture raised or grass-fed beef and get yourself some.
3.) If you’re at the Charleston, Summerville, or Mount Pleasant farmers market, find your favorite spice dealer and buy some Cocoa Nib Rub or the blend of your choice. (If you’re not from around Charleston that’s okay you can still get your spice blends HERE.)
4.) The night before you plan on grilling your meat, cover it with your spice blend, place it in the fridge and let it become the piece of deliciousness it was meant to be.
5.) After you grill it to perfection the next day, remove it from the heat, cover it, and let it sit a little while longer. If it’s a really good piece of grass-fed meat then it just needs a little while longer to truly be as tasty as it can be. We let ours rest for an hour while we assembled the other part of our meal, stuffed baked potatoes.
6.) After twenty minutes to an hour, slice it up and enjoy!!
It’s the end of summer *sigh* I thought it would last forever.
Alas, our summer frolics must come to an end, but lucky for us with our South Carolina weather our grilling and chilling may continue! However we are at the end of peach season, so we thought as a last hurrah we’d grill peach halves with some of our ginger sugar!
They are pretty darn tasty with ginger sugar but if you want a more savory side dish we suggest a light sprinkle of Cocoa Nib Rub!
So throw those last peaches on the grill with some ribs and enjoy these last few days of summer!
Market season is here and for us that means salad season is about to kick into full swing.
After standing in the humid heat of sunny SC for hours eating isn’t always top on our list of things to do, but a nice big salad can work wonders to restore morale. With four markets a week we eat a lot of salads and are always looking for ways to keep things interesting.
EnterRoasted Chickpeas. Crunchy and delightful, these are a fabulous salad topper and snack.
Here’s what you need:
3 cups chickpeas (I used dried prepared according to package instructions, but you can use canned as well)
2 Tablespoons olive oil
seasoning to taste
Preheat oven to 400 F. Line a baking sheet with parchment paper. Coat chickpeas with olive oil and throw them onto your prepared baking sheet. Bake for 30-35 minutes. Take chickpeas out, add your seasoning of choice and bake another 10-15 minutes. As far as seasonings go, it’s up to you, this is your chance to get wild. I enjoy chickpeas roasted with our Hot Curry for salad topping and for snacking I like Cocoa Nib Rub.
The weather here in Charleston can be deceiving, is it really fall or is summer still holding on? Sometimes the appearance of pumpkin flavored things is the only way we know fall has officially arrived.
We spent hours dreaming about a time when it would be cold enough to make this pumpkin soup from Rachael Ray. Luckily, we’ve been having some fabulous fall weather and we finally got to make it. Well, we tried to make it but you know how things go in the kitchen, sometimes recipes just don’t get followed… So here’s what we did:
1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion, finely chopped
2 handfuls of brussels sprouts, chopped
2 cloves of garlic
4 tablespoons Cocoa Nib Rub ~ more or less to taste
3 tablespoons all-purpose flour
6 cups beef, chicken, vegetable broth
1 can pumpkin puree
2 cups heavy cream
Heat medium-sized soup pot over medium high heat. Add oil and melted butter. Add onion, brussels, and Cocoa Nib Rub. Cook until tender. Add flour and cook for a minute. Pour in broth and bring liquid to a bubble. Add in pumpkin in large spoonfuls to incorporate into broth. Simmer 10 minutes to thicken a bit then add cream. Reduce heat to low and keep warm until ready to serve.
We topped our soup and with chopped pecans roasted with our Pecan Pie Spice and served it with buttermilk biscuits!
Coat ribs with olive oil then coat with the rub of your choice. We decided to do a third with our grill seasoning, a third with cocoa nib rub, and the other third with espresso steak rub.
Place the ribs on a cookie sheet, cover with aluminum foil and place in the oven for 2 hours. And it is as simple as that!
We did this the night before we were going to be eating them so we placed them in the refrigerator after the 2 hours. The next day we threw the ribs on the grill to heat them back up and give them that special taste you can only get from a grill!