Love, "The Early Show" 's favorite cowboy, fired up the barbecue on the show Monday in the LG Kitchen at Bracket Town in Houston, site of the weekend's NCAA basketball Final Four and of tonight's championship game. He grilled up some Texas-sized cuts of meat and shared recipes and tips on techniques.
Over the weekend, Tim hosted the second annual "LG Coaches Cook-Off" to benefit Coaches vs. Cancer, which Pitt head coach Jamie Dixon won, beating out Villanova's Jay Wright.
Dixon picked up the check for the $5,000 top prize for the charity on "The Early Show" today.
Ironically, it was New York strip steaks Tim put the heat on!
Grilled New York Strip Steak
Ingredients for the steaks
- 1/4 cup peanut oil
- 4 14-16 ounce prime New York strip steaks, 1 1/2 to 2 inches thick, at room temperature
- Black Pepper
Ingredients for the butter
- 2 serrano chiles, roasted
- 2 cloves garlic, roasted
- Juice and zest of 1 lime
- 1 stick unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1. To make the butter, puree the roasted chiles, garlic and lime juice in a food processor or blender.
- 2. Use an electric mixer to beat the butter until light and fluffy.
- 3. Beat in the chile mixture and spoon onto a sheet of plastic wrap, and then fold it over and form into a log.
- 4. Seal tightly and freeze until ready to use.
- 5. To prepare the steaks, combine the oils in a small bowl.
- 6. Brush the steaks with the oil and season very liberally with salt and pepper.
- 7. Heat a grill or grill pan until hot. Sear the steaks until they brown, about 2 minutes per side. Set to a cooler part of the grill (or grill pan) and roast 6 to 8 minutes for medium-rare.
- 8. Remove to a plate and let rest for 10 minutes.
- 9. Return to the cooler part of the grill and warm for 2 to 3 minutes.
- 10. Serve warm with a thick slice or two of the butter.
Grilled Artichokes with Chili-Mustard Aioli
- 4 artichokes cleaned to the hearts and quartered (soak in water with lemon)
- 1 cloves garlic, minced
- 1/2 shallot, minced
- 1 T red wine vinegar
- 1/2 tablespoon Dijon mustard
- 1/2 chipotle in adobo sauce minced
- 1 organic large egg yolk
- 1/4 cup peanut oil
- 1/2 cup olive oil
- kosher salt
- peanut oil
- 1. Bring 2 quarts of water, 1 garlic clove and 1 1/2 tablespoons salt to a boil
- 2. Add artichoke hearts and cook until tender about 6 minutes
- 3. Remove from water and cool
- 4. In a small stainless mixing bowl add garlic, shallot, egg yolk , chile and vinegar and mix well
- 5. Add olive oil while whisking briskly to desired thickness
- 6. Season with salt and pepper and reserve
- 7. Heat grill to 400 degrees
- 8. Brush artichoke hearts with peanut oil and season with salt and pepper
- 9. Place on grill for about 2 to 3 minutes per side and serve with a drizzle of the aioli on top
- 10. This dish is great to put on top of pancetta, bacon or prosciutto
Yukon Gold Potato Puree
- 5 yukon potatoes size (A), peeled and halved
- 4-5 roasted garlic cloves, pureed
- 1/2 cup sour cream
- 1 1/2 cups heavy cream
- 2 ounces unsalted butter
- Salt and white pepper to taste
- 1. Using small pot, boil potatoes until fork slides out of potatoes easily
- 2. While potatoes are boiling, heat cream and butter until hot. Do not boil
- 3. Drain water from potatoes
- 4. Place potatoes in mixer with paddle attachment
- 5. Add 1/2 cup cream mixture to potatoes and mix until blended
- 6. Slowly add remaining cream while mixer is on medium speed
- 7. Mix all remaining ingredients into potatoes until desired consistency
- 8. Add salt and pepper to taste