Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lebanese spiced rib eye with collards and sweet&spicy corn. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lebanese spiced rib eye with collards and sweet&spicy corn is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Lebanese spiced rib eye with collards and sweet&spicy corn is something that I have loved my entire life. They’re nice and they look wonderful.
Since this dish is a bit tricky to match with wine—the meat calls for a tannic, dry red while the onions need something sweet—opt for a California Merlot. Season with salt and pepper, to taste. This Ribs Spice Rub recipe is a perfect spice blend for seasoning ribs, pork butt, burgers, and making pulled pork.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook lebanese spiced rib eye with collards and sweet&spicy corn using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lebanese spiced rib eye with collards and sweet&spicy corn:
- Take rib eye's
- Make ready collards
- Get corn cobs
- Make ready shawarma spice mix
- Prepare ac vinegar
- Take minced garlic
- Prepare salt or to taste
- Make ready onion, chopped
- Make ready bacon fat
- Make ready honey
- Take cayenne pepper
- Get butter
- Take rice wine vinegar
- Prepare chicken stock
- Get salt&pepper
Meanwhile preheat the grill to medium. Since I have rib eye steaks so rarely, I usually just opt for a simple coating of salt and pepper, but after finding a good deal on these, I wanted to see if a dry rub would help add dimensions of flavor and Spice-Rubbed Grilled Flap Meat (Sirloin Tip). Dinner Tonight: Skirt Steak with Cilantro Garlic Sauce. Spiced Duck Breast with Moroccan Couscous.
Instructions to make Lebanese spiced rib eye with collards and sweet&spicy corn:
- Heat wok add bacon fat
- Add onions saute 1minute
- Add collards cook til they start to wilt
- Add salt&pepper, broth and rice wine vinegar cover and let cook 1hour
- Mix shawarma spices, ac vinegar,garlic,salt tt into a paste then rub both sides of the steaks with paste let marinate
- Cut kernels off cob saute corn in a pan wit butter the add honey,cayenne
- Add 2tbs bacon fat too cast iron skillet when hot add steaks cook too preferred temperature
- I cook the greens first so they would be nice and tender and everything else cooked fairly quick
I hate to be one of those harsh reviewers who sound really mean, but. This was entirely too sweet for me. None of my family liked it. Collard green & black eye peas cooked with smoked turkey & exotic spices. Peanut butter cooked with sweet potato served over white rice.
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