Best Fireman Bobs Peppers And Garlic In A Skirt Recipes

FIREMAN BOB'S FIRE HOUSE CHILI

Steps:

• Brown the Rib Eye on all sides.
• Brown ground beef in 3 Tbsp. bacon grease. Drain. Add chili powder. Stir together.
• Put all ingredients plus Ground Beef in a Crock Pot on low. Cook at least 8 hours watching the liquid. Award Winning Chili PS...You can adjust this to your liking!

FIREMAN BOB'S HABANERO LIQUID FIRE

Steps:

• 1. Place the peppers, tomatoes, tomatillos, mustard, brown sugar, vinegar, oil, water, lime juice, lime zest into the food processor or blender, process for 4minutes.
• 2. Place salt, paprika, white pepper, cayenne pepper, red pepper flakes, cumin, coriander, fennel seeds, ginger and allspice in a " coffee/spice " grinder and process to a powder.
• 3. Combine the all ingredients together, continue blending till smooth.
• 4. Pour mixture into a large stock pot and bring to a boil, then simmer for 30 minutes.
• 5. Allow mixture to cool, then pour into clean jars, and refrigerate for 2 days before using.
• 6. REALLY !!!!!! THIS IS HOT !!!!
• 7. ENJOY !!!

FIREMAN BOB'S BODACIOUS BAKED BACON BBQ BEANS

Steps:

• In a large Iron skillet, cook the bacon and salt pork and crumble and then set aside.
• In a Large Dutch Oven, sauté the onions, bell peppers, garlic with the oil then set aside.
• Add the bacon and salt pork to the Dutch Oven with the onions, bell peppers, and garlic, stir combining all together....
• Add the pork and beans, brown sugar, bbq sauce, mustard, vinegar, and salt.
• Stir all together then place in a large baking pan and cover.
• Place in oven at 250 degrees F. and cook for 4 hours. ENJOY !!!

SMOKY AND FIERY SKIRT STEAK WITH AVOCADO-OREGANO RELISH

Steps:

• Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse 2 times just to incorporate.
• Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
• Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
• Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.

FIREMAN BOB'S MEATBALLS PURE AND SIMPLE

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
• Shape into 24 meatballs.
• Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
• Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
• Enro Gay's Version for a Family Gathering with her Gravy...
• Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
• " I did not use your "gravy" as outlined above, but used this instead: "
• Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
• Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
• " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
• " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
• " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!

FIREMAN BOB'S ROAST BEEF WITH A GARLIC CRUST

Steps:

• 1. With a paper towel, wipe the Roast dry and place on wire rack in a deep roasting pan. Heat oil in a skillet, add garlic. Saute 2 minutes, pressing juice from garlic into oil, after, discard garlic. Mix in bread crumbs, parsley, salt, pepper, rosemary, thyme, and red pepper flakes. Combine all together and press mixture onto roast, coating well.
• 2. Roast at 205 degrees F. until meat thermometer registers 140 degrees for rare, ( 18 to 20 minutes per pound ). 160 degrees for medium ( 20 to 22 minutes per pound ). or 170 degrees for well done ( 22 to 24 minutes per pound ).
• 3. Remove Roast from oven. Allow Roast to stand 15 to 20 minutes before carving Garnish with parsley. ENJOY!

FIREMAN BOB'S PEPPERS AND GARLIC IN A SKIRT !

Steps:

• Special Note: *** Have your Butcher Tenderize your Skirt running twice through the machine! ***
• Grill the bell peppers and chiles, turning occasionally, until evenly charred, about 10 minutes. Transfer to a bowl and cover tightly with foil, set aside and let cool.
• Slice 1 bell pepper, 1 poblano, 1 jalapeno and the anaheim into strips. Chop the remaining bell peppers, poblanos and jalapenos and transfer to a skillet.
• Season the steak on both sides with salt and cracked black pepper.
• Combine the chopped kale, chopped spinach, chopped walnuts, thyme, cumin and parsley, cheese, cilantro, with the mashed potatoes.
• Working with 1 skirt at a time, spread the mashed potato mixture evenly onto the steak, layer the roasted bell pepper, poblano, jalapeno and anaheim strips on the steak.
• Starting from a short end, roll up the steak, " jelly-roll-style ". Tie the rolled skirt with kitchen string.
• The Sauce Add the olive oil to a large skillet with the chopped peppers, garlic, capers, and chiles and cook over medium-low heat, stirring occasionally, for 8 minutes. Add the cream and simmer for 6 minutes Season with salt and cracked black pepper to taste.
• Place rolled skirt steak in large dutch oven and cover, Place in oven and cook for 90 minutes at 250 degrees. Let " rest " for 5 minutes.
• Slice each steak crosswise and serve on a bed of wide buttered noodles, and cover with the sauce. ENJOY !!!