Cookin' with Hoss

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!



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