Jan D'Atri

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Compound Butters

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Do you love a great steak? A juicy piece of chicken? Savory seafood? How about adding a ton of flavor to a baked potato or a slice of grilled French bread? I’ve got the flavor bomb you need for all of these dishes and so much more! It’s called Compound Butter and it just elevates the flavor of so many foods in a very simple way! Compound butter is a real restaurant secret! It’s used a lot in high-end steak houses and many other establishments, and now you have the recipes to make your own right at home. Compound butter is simply unsalted butter, extra virgin olive oil and fresh herbs and spices mixed together and refrigerated. You can make one basic all-purpose compound or create several compounds with ingredients that enhance certain foods. For my compounds I use unsalted butter so I can control the salt content, and besides, in my opinion, unsalted butter just tastes better. Then you will add chopped fresh herbs, some spices and salt and pepper. I love the idea of compound butters because once you make them, you just roll the butter combination into logs on parchment paper, keep them in your refrigerator and use them any time you want! Flavor bombs, for an explosion of flavor!

Watch My Video for Compound Butter here!

Steven Raichlen’s Meat Marinade

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The Story

Best-selling cookbook author and host of PBS’s Primal Grill, Steven Raichlen shares a truly revered Rescued Recipe in his brand new cookbook, “Man Made Meals: The Essential Cookbook For Guys.” The recipe is for a sensational meat marinade, sure to be your go-to favorite for skirt steak, flank steak, or London Broil.

As the story goes, a Filipino-born immigrant named Sammy Ariola was at the end of his life. Rodolfo Lagua, a thirty-year California barbecue veteran had been his caretaker.

“I have no money for you to inherit,” said Ariola, as he lay on his deathbed, “but I’ll give you the recipe for my marinade.” Raichlen, researching the art of grilling tri-tips for his cookbook, met Lagua, and now the marinade is in safe-keeping in Raichlen’s cookbook. “Man Made Meals” is loaded with simple and speedy recipes and is packed full of practical tips, techniques, and secrets any cook would love.
Raichlen is the founder of Barbecue University, which offers three-day intensive courses on live fire cooking in Colorado Springs.

Some of his best-selling cookbooks include “The Barbecue Bible,” “BBQ USA,” and “Planet Barbecue.” He battled and defeated the Iron Chef in Japan in “Battle of the BBQ Gods” and has been named Cooking Teacher of the Year by Bon Appétit Magazine.

Raichlen can now add Recipe Rescuer to his long list of accomplishments.

Raichlen’s website is www.barbecuebible.com.

Braised Pot Roast in Cola

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The Story

Slow cooking a roast in beef broth and… cola? Let’s just say cola is not an ingredient that immediately comes to mind when preparing a pot roast for dinner. Still, I was intrigued with the idea ever since I heard about how delicious it can be. Digging through my piles of “church cookbooks,” I started listing all the pot roast recipes using cola, and guess what? All recipes pointed to Emeril Lagasse’s version of Cola Braised Pot Roast in one variation or another!

That’s all I needed. Pot Roast for dinner tonight! I found an all-natural cola at the health food store, added one large onion to the pot (as written in one variation), and braised away. The outcome was fantastic. Falling off the fork, flavorful, and loaded with lots of liquid to make yummy gravy. Cooked it slow and low in the oven or in a crock-pot and serve it with some tasty mashed or roasted red potatoes, it’s a simple and scrumptious way to get dinner on the table tonight!