Recipes

Ingredients:

• 3 pounds beef ribs, trimmed of fat
• 1 tablespoon olive oil
• 1 cup Anita’s SeasonAll Brisket Rub
• ½ bottle Granzin’s Honey Habanero BBQ Sauce

Directions:

1. Preheat and oil the grill. Brush the ribs with olive oil and coat with the Anita’s SeasonAll Brisket rub on both sides, massaging it into the ribs with your fingers. Cover and let stand in room temperature for 30 mins.
2. Place the ribs, meat side up, over indirect medium heat. Cover the grill, vent it slightly, and cook for about 1 ½ hours, turning occasionally.
3. Brush the ribs with Granzin’s Honey Habanero BBQ sauce a few times during the last 30 minutes of cooking.
4. The ribs are done when no pink shows when the are cut into. Cut the rack into individual ribs and serve.

Ingredients:

• 1 T-Bone steak, 3.5 to 4 pounds and 2 inches thick
  • (or 4 steaks, about 16 ounces each and 1 inch thick)
• 4 whole heads garlic
• ½ cup olive oil
• Salt and pepper

Directions:

1. Preheat the oven to 350ºF. Preheat and oil the grill. Bring the steak to room temperature.
2. Remove the tops of each head of garlic. Place the heads on a piece of aluminum foil. Drizzle with olive oil and season with salt and pepper. Tightly close the foil. Bake for 30 minutes or until garlic skin is soft and sweet. Remove from the oven and set aside.
3.  Season with salt and pepper to taste.
4. Grill over direct medium-high heat for 12 minutes on each side for medium-rare, 14 to 15 minutes on each side for medium.
5. Remove the steak from the grill, let rest for a few minutes and garnish each serving with a whole head of garlic.

Ingredients:

• 1 (12 to 14 pound) boneless fully cooked ham
• 3 tablespoons unsalted butter
• 2 tablespoons chopped thyme
• 1/4 cup cider vinegar
• 1/2 cup mild honey
• 1 teaspoon Worcestershire sauce

Directions:

1. Preheat the oven to 350ºF. Melt butter with thyme and let stand until later.
2. Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake for 1 hour 45 minutes.
3. Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked for 1 hour 45 minutes.
4. Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake uncovered for 30 minutes.
5. Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.

Ingredients:

• 1 (10 pound) fully cooked, bone-in ham
• 1 1/4 cups packed dark brown sugar
• 1/3 cup pineapple juice
• 1/3 cup honey
• 1/3 large orange, juiced and zested
• 2 tablespoons Dijon mustard
• 1/4 teaspoon ground cloves

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
3. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Ingredients:

FOR THE GREEN GODDESS DRESSING

• 1 cup ranch dressing
• 1/2 bunch flat-leaf parsley
• 3 tbsp. thinly sliced chives
• 8 large basil leaves

FOR THE SALAD

• 2 tbsp. extra-virgin olive oil
• 2 6-oz. boneless skinless chicken breasts, cooked, chopped
• Kosher salt and ground pepper
• 2 romaine hearts, shredded
• 12 strawberries, hulled and thinly sliced
• 1 avocado, pitted, peeled and thinly sliced
• 1/8 red onion thinly sliced
• 4 oz. crumbled goat cheese
• 2 oz. thinly sliced prosciutto
• 1 hard-boiled egg, quartered

Directions:

1. Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
2. To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg. Season entire salad with salt and pepper.

Ingredients:

• Juice of 3 lemons
• Freshly grated zest of 1 lemon
• ½ cup olive oil
• 1 tablespoon chopped fresh rosemary
• 2 chickens, about 3 pounds each, split in half
• 4 lemons, cut in half crosswise

Directions:

1. Combine the lemon juice and zest with the olive oil and rosemary in a glass baking dish. Add the chickens and toss to coat. Cover and refrigerate for at least 2 hours.
2. Preheat and oil the grill.
3. Remove the chickens from the marinade and transfer them to the grill. Grill over indirect medium-high heat, about 30 minutes or until a thermometer reads 180ºF when inserted into the thigh.
4. Remove the chickens from the grill, drizzle with extra-virgin olive oil, and serve with lemon halves on the side.