Take Five Brann's Open House Recipes - 6/18/2013

9:57 AM, Jun 18, 2013   |    comments
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Greek Feta Pasta Salad

2 cups - colored rotini pasta
¼ - cup red wine vinegar
1 Tbsp - Lemon Juice
2 cloves - crushed Garlic
2 tsp - Dried Oregano
Salt & Pepper - To Taste
2/3 cup extra virgin olive oil
5 - cherry tomatoes (quartered)
5 - artichoke hearts (quarted)
1 - sm red onion (diced)
1 - green bell pepper ( chopped)
1 - roasted red pepper (chopped)
½ - cucumber
½ cup - sliced black olives
½ cup - crumbled feta cheese

Procedure:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10-12 minutes. Rinse with cold water and drain well in a colander set in the sink.

Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, artichokes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Brann's BBQ Ribs

Pork Rib Marinade
1oz Brann's Steak Salt
1oz Mesguite Seasoning
1 oz liquid smoke
1# Brown Sugar
1 Cup Water

Marinade & Prep instructions
Combine all ingredients in a suitable pot and bring to a boil, boil for 1 minute, remove from heat, and allow sauce to cool to room temperature. Once cooled brush the rib racks liberally with marinade and place on a baking sheet. Place the baking sheet in a preheated 350° F oven, add water to the baking sheet until racks are covered, cook until the ribs become tender, about 3 1/2 hours depending on size. Remove and cool to 41° F within 4 hours.

Grilling Instructions
Place Racks on a pre-heated grill and brush liberally with bbq sauce. Cook for 10-15 minutes until HOT.

Grilled Mini Steak Kabobs

4 - Red Pepper (2" dice)
4 - Yellow Pepper (2" dice)
8 - Green Pepper (2" dice)
16 - Red Onion (2" dice)
2 - 8oz Brann's Sizzler (cut into 1 oz pieces)
8 - 4" wooden skewers (soaked in water)
2 fl oz - Olive Oil
2 Tbsp - Kosher Salt
1 tsp - Cracked Black Pepper
½ tsp - Dried Rosemary
½ tsp - Dried Thyme
½ tsp - Garlic powder
½ tsp - Onion powder

Procedure:
Assemble skewers in the following order
Green Pepper, Steak, Red Onion, Steak, Red Onion, Red or Yellow Pepper.
In a small bowl combine the Kosher salt, cracked pepper, rosemary, thyme, garlic & onion powder, and mix thoroughly. Cover the assembled skewers with olive oil and season with the assembled seasoning blend. Cover tightly and chill overnight. Preheat a grill and grill the skewers for 10-15 minutes until the desired doneness is reached.

Courtesy: Brann's

 

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