I love this Mac and Cheese recipe and I’m not one to ever order Macaroni and Cheese at any restaurant, either. Not because I don’t like it. I just don’t think that most restaurants, especially the major chains, make a quality dish. So I put together a Cheese Sauce that has a real nice balance of flavor and adding shrimp helps bring out a nice seafood stock kind of taste. Lobster would be a fantastic alternative, if you’d like to step it up, but you don’t have to add any seafood to this dish at all if you’re not into shell fish. The other ingredients, listed down below, make one of the best Mac ‘N Cheese sauces on the planet.
My Mac and Cheese Secret
Most Mac and Cheese recipes use Milk, Flour and Cheddar Cheese but I don’t use any of those and I’ll tell you why. Milk makes the sauce thin. That’s why the flour is needed and I think it makes the sauce taste bland and chalky. The Cheddar Cheese keeps it simple, whether you use sharp, medium or mild. Simple may be fine in some kitchens and if that’s all you’ve got, by all means, use it but keeping it simple means it tastes simple. I know that some recipes are great when they’re simple. But if you’re able to trick it up a bit by adding a variety of different cheese, why not control the outcome with perfect balance for your specific tastes. That’s why I use Colby Jack, Mozzarella and Parmesan Cheese.
Mac and Cheese with Shrimp Ingredients:
8 oz Pasta, cooked
1 1/2 doz Shrimp, peeled and deveined
2 tbsp butter
1 Garlic Clove, chopped
1 1/2 cup Half & Half
1 tsp Bouillon, Tomato/Chicken or Beef
1 tsp Oregano, dried
1/4 tsp Nutmeg
1 cup Colby Jack cheese
1/2 cup Mozzarella cheese
1/4 cup Parmesan cheese
Salt and Pepper to taste
If you’re looking for an easy yet amazing Tri Tip recipe, you’ve come to the right place. This steak is marinated with a rub seasoning, I use on my Texas Style Brisket, with one other secret ingredient that will surprise you. Plus, it’s topped off with a Chimichurri Sauce that is, out of this world, incredible. So you get one of the most tender and juicy beef steaks, that is seasoned and seared on the grill and baked to perfection, with one of the best meat condiments ever created.
Cooking a Tri Tip Perfectly
One of the main secrets to a great Tri Tip is locking in the juice with a sear and cooking low and slow. That means paying real close attention to the internal temperature while it grills, smokes or bakes. In this recipe I use both the grill and the oven to get the temperature I want. And since my personal tastes fall into the “medium rare” category, my target temp is around 130 degrees Fahrenheit. Using an external meat thermometer helps meat get there perfectly because I can monitor the temp, outside of the oven, with out disturbing the cooking process by opening and closing the door. And this can be done with grills and smokers as well. So once you’ve decided your preferred cooking method of choice, you can set it and forget it.
Tri Tip Ingredients
1 Trip Tip Steak 3 to 4 lbs.
Salt and Pepper to taste
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Mix 3 parts Brisket Rub with 1 part Coffee grains. Click Here for Chimichurri recipe.
Follow the instructions in the Tri Tip video tutorial.
I have found that the best Pork Gyro is made by Greek’s in sub sandwich style shops with fresh toppings and thinly sliced marinated meat cooking in a rotisserie. Now all you need is some fresh baked Pita Bread, some Tzatziki Sauce and you’re good to go. And that’s exactly what I aim to provide you hear in this recipe. A great Greek marinade that will enhance the natural flavor of the pork or lamb, if you prefer, and the best way I know how to make this professional sandwich in the comfort of your own home that will taste like you’re in the heart of the motherland itself, guaranteed.
Pork Gyro Marinade
The Greek flavor in a great Pork Gyro is going to derive from the marinade and this marinade can be used with lamb as well. But any roast is only as good as the seasoning it’s paired with. So you’ve got to break the ingredients down and realize what gives it its originality and its authentic flavor. I have found that the secret lies in the white wine vinegar and the juice that comes from the grating of a sweet red onion. This secret is known to not only the Greeks but to the Persians as well. Then spicing it up with some freshly chopped garlic, a few herbs and some salt and pepper, takes it the rest of the way.
Pork Gyro Meat Cooked in a Rotisserie
This Pork Gyro recipe does not have to be cooked in a Rotisserie, but I find that it really mimics the style you will find in any great Gyros Restaurant because the meat can be sliced off around the outside and served as it continues cooking towards the middle. So it makes it fun for small parties and barbecues even though you aren’t technically grilling, I don’t think anyone will complain because these are amazing. Plus you’re going to want to learn how to make the Greeks secret sauce called, Tzatziki Sauce. This recipe is not only good with Gyros but a variety of other cooked meats, seafood or used as a dip for vegetables and baked goods like Pita Chips, Bagels and Large Pretzels or Pretzels Bites.