Here are some recipes that use my seasoning blends. I'll add more over time, throw in an anecdote or two, and if you come up with something tasty shoot me a copy and I'll post it with due credit!
Beef & Veggie Kabobs
3 lbs beef filet, strip or sirloin, cut in 1-½ inch cubes
½ cup cheap Italian salad dressing
¼ cup beer
¼ cup Apple cider vinegar
1/8 cup Worcestershire sauce
¼ cup vegetable oil
1 tsp. granulated onion
1 tsp. granulated garlic
1 Tbsp. Hoss’s steak seasoning
1tbsp. freshly ground pepper
2 tbsp. hot sauce (optional)
Mix all ingredients together. If using sirloin, pierce all over with fork. Place beef in stainless or other non-reactive container, or zip loc, and marinate 3 hours to overnight. Skewer with other desired items, grill over moderately hot coals until med rare.
Italian Meatballs
1 lb. ground meat, either all beef or a combo of beef, pork and/or veal
¼ cup finely minced onion
¼ cup finely minced celery
¼ cup Hoss’s Italian seasoning
1 egg
1 cup bread crumbs
Mix all together thoroughly, form into balls and bake at 300 degrees until interior temp is 165
Bronzed Yellowfin Tuna
Fresh Tuna steaks, preferably 1to 1-1/2 inches thick, approx. 8 oz per person
Hoss’s Bronze seasoning
Olive oil and/or Smart Balance for sautéing
Roasted red pepper sauce or sauce of preference as condiment
Heat a non-stick sauté pan over moderate heat. Add the oil. Generously coat the tuna with the seasoning, place carefully in pan, cook for approx. 4-5 minutes, turn and cook for 4-5 additional minutes. Tuna should be 140 degrees in center, about medium rare. Serve with preferred condiment.
Fajita Marinade (for 2 lbs. chicken or flank steak)
¾ cup soy sauce
1/8 cup lime juice
2 tbsp. Hoss’s Southwest seasoning (accept no substitutes!)
Mix it together, let it marinate at least 1 hr, but no longer than 3 hrs.
Grill meat, slice thinly. Top with your favorites. That’s it- really!