Tag Archives: dan pastorini texas style rub

Stuffed Flank Steak

In this video, we made an amazing stuffed flank steak with gravy. We may need to put this on the list of recipes for the Jump for the Rose dinner this year!

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Stuffed Flank Steak

  • Difficulty: Moderate
  • Print

Ingredients

    • 1 package Flank Steak
    • 1 large onion (chopped)
    • Dan Pastorini Garlic and Herb seasonings
    • Dan Pastorini Texas Style Rub
    • Jacobsen Ghost Chili Salt
    • Gumbo Daddy Cajun Seasoning
    • 1/4 cup garlic
    • 1 package mushrooms
    • Olive Oil
    • 2-3 tablespoons of butter (Nonna likes goat butter)
    • rosemary
    • basil
    • parsley
    • 4 ounces goat cheese
    • Special Shit (seriously that is what it is named)
    • Goya Adobo all purpose seasonings
    • 1 baking bag
    • 2 tablespoons cup flour
    • 3-4 precooked bacon strips (optional)
    • toothpicks

Directions

  1. Place butter, garlic and onion in a pan and sauté over a medium heat.
  2. Add mushrooms, rosemary, basil, parsley, and seasonings (Nonna added DP Garlic & Herb, Goya Adobo, Special Shit, and Jacobsen Ghost Chili Salt).
  3. When onions are translucent and mushrooms are soft remove from heat, place in a mixing bowl, and let cool. (See Note 1)
  4. When cool add chopped bacon and goat cheese. Mix.
  5. Add 2 tablespoons to the baking bag and shake.
  6. Cut flank steaks into rollable pieces and pound with a tenderizer to thin and tenderize the meat.
  7. Lay out the meat and put some of the mushroom mix in the center. Roll the meat. Hold in place using toothpicks. Ideally you will roll the meat and place the mushroom mix such that the mix is in-between each layer of meat. This is called a pinwheel.
  8. Place the rolls in the baking bag and the bag into a baking pan. Close up the bag and poke a few holes in it.
  9. Place in oven at 375° F for 30 mins.
  10. Check the meat with a thermometer. It is rare at 140°F.
  11. Take the juices from the bag and make a gravy. Add a little flour or water as needed (but not a lot)

Note 1: At this point, the mushroom mix is ready to go. You can cook the flank steak anyway you want and simply put the mix over the steak if you like!. Also, you can add the goat cheese and bacon or not! Your choice!

Note 2: As always, Nonna used her favorite seasonings, but you can use any you like. As she says “Recipes are just good suggestions.”

Turtle…Soup or Gumbo?

If you have a small crowd coming over and want something unusual and AMAZING to serve. This turtle soup is all that and a box of crackers.

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Recipe is coming, I swear. Just a little bit behind. I blame Nonna as she needs to hire me an assistant! With love, Aunt Winkie!

Turtle Soup/Gumbo

  • Difficulty: Moderate
  • Print

Ingredients

    • 1 big ol’ snapping turtle
    • 2 large onion (1 quartered and 1 chopped)
    • 1/4 cup garlic (used twice as Nonna loves garlic)
    • Dan Pastorini Texas Style Rub
    • Dan Pastorini Garlic and Herb Seasonings
    • Goya Adobo All Purpose Seasoning
    • Jacobsen Garlic Salt
    • 1/2 head of cauliflower
    • 1 zucchini (chopped)
    • 1 yellow squash (chopped)
    • 1 green bell pepper (chopped)
    • celery (chopped)
    • 1 cup flower (flour)
    • 1 cup olive oil
    • 1/4 cup tomato paste
    • 1.5 pounds Pork & Venison Smoke Sausage (Kountry Boys) (chopped the way YOU like it!)
    • 1 or 2 lemons

Directions

    1. Cut up turtle meat into small chunks and sprinkle DP Texas Style Rub on turtle meat.
    2. In a large pot, add quartered onion, garlic, DP Garlic and Herb, Jacobsen Salt, Gumbo Daddy’s Cajun Seasonings.
    3. Add water to the pot. Bring to a boil and then turn down to a simmer. Put a lid over the pot. You are going to let the meat simmer for 3-4 hours so use enough water. The turtle meat will be soft and fall apart when done. (See Note 1)
    4. Drain meat and save the broth. You may need to strain the broth to remove unwanted stuff. You can shred the meat if you want.
    5. With a clean large pot, add 1 cup flour (not flower), 1 cup olive oil, 1/4 tomato paster, and stir over a low heat. You are making a red rue. This will take awhile. You must stir the rue the entire time to make sure it doesn’t burn. The mixture will be red with the ingredients mixed so that it is nice and smooth.
    6. Add celery, bell pepper, chopped onion, garlic, Kountry Boys Smoke Sausage, and sauté over a low/medium heat.
    7. Add turtle broth, yellow squash, zucchini, 1/2 head of cauliflower and mix. (See Note 2)
    8. Add boiled turtle meat and fresh squeezed lemon juice from the lemons.
    9. Taste test (all the meat is pre-cooked) and season to your liking. Nonna added Goya Adobo All Purpose Seasonings.
    10. Add more water if necessary. (See Note 3)
    11. Bring to a boil and then let simmer (lid off) until the veggies are cooked through.

Note 1: Nonna uses the same pots over and over and has learned how much water to use with each pot. She doesn’t measure. She uses a cast iron pot or a dutch oven pot, 6-7 qt.

Note 2: You could add green beans, potatoes, okra, or a variety of other vegetables if you like. Nonna added her favorites and you should as well because recipes are just good suggestions!

Note 3: Just gauge how much water based on your pot. Should be 2/3 to 3/4 full as you will let it simmer until the veggies are cooked through. Also, depends on how thick you want the soup.

Ketolicious Frog Legs

We made a keto friendly version of fried frog legs. I did some in the air fryer and some deep fried. I’m sorry to say…… deep frying beats air frying on taste all day and how heart healthy are pork rind battered frog legs anyway so may as well deep fry.

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Frog Legs: AirFryer & Deep Fat Fried

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients

    • 4-6 Frog Legs
    • 1 bag Pork Rinds
    • 2 eggs
    • 1-1.5 cups buttermilk or heavy whipping cream
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Dan Pastorini’s Texas Style Rub
    • Gumbo Daddy’s Cajun Seasoning
    • Special Shit (seriously that is the seasonings name)See Note 1
    • Cooking Oil
    • Non-stick spray

Directions

    1. Season the frog legs with Dan Pastorini’s Texas Style Rub
    2. Mix eggs with buttermilk or heavy whipping cream
    3. Season the egg mix with your favorite seasonings or with the seasonings listed above (do not put the Texas Style Rub in the mix)
    4. Place pork rinds in a ziplock bag. Seal the bag leaving a small open area and mash the pork rinds with a rolling pin until the rinds are mere crumbs.
    5. Dip the frog legs in the egg batter and then into the pork rind crumbs. Make sure both sides of the frog legs are covered/coated. Do this twice.

      6. Deep Fat Fry:

    6. Heat cooking oil in a pot.
    7. Put frog legs into a basket and lower into the pot.
    8. After 2-3 minutes check the frog legs temperature using an internal thermometer. Frog Legs need to be at a 160° F.
    9. When temperature is achieved, remove the frog legs and let them drain on a rack.

      10. Air Fryer:

    10. Spray the Air Fryer pan with non-stick spray.
    11. Put the frog legs into the pan.
    12. Set the temperature to 400°F and cook the legs for 8 minutes.
    13. After 8 minutes check the internal temperature with a thermometer.
    14. If 160°F is not achieved, flip the legs and cook in the Air Fryer for 8 more minutes at 400°F.
    15. Check the internal temperature to ensure it reaches 160°F before eating.


Note 1: To find Special Shit Seasoning visit Big Cock Ranch. This is a very real website with some delicious, assorted, and well named seasonings!


Rattle Snake: Baked & Fried

Nonna makes Food for the Zombie Apocalypse! Good ol’ fashion Rattle Snake. She deep fat fried some of it and wrapped the other half in bacon and baked it. Watch the video to find out how it tasted!

There is no written recipe as preparation and cooking is fairly simple!

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Baked Whole Alligator

This is Nonna’s craziest recipe yet! She made a unique injection butter sauce and olive oil marinade then baked the whole alligator.  If you want to surprise your party guests with an absolutely unique and delicious meal, this is the recipe for you! This pairs well with Nonna’s Strawberry Moonshine.

Click here for the written recipe. 

Visit Gumbo Daddy’s Cajun Products to purchase Nonna’s new favorite cajun seasoning! Visit Cajun Grocer to purchase a whole alligator.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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