Nestor Physical Therapy's Recipe Book
Recipe Book N E S T O R P H Y S I C A L T H E R A P Y ’ S
DR. STEVE NESTOR
www.NestorPhysicalTherapy.com
Pineapple Mango Salsa! (May 2016)
Spice-Rubbed Ribs w/ Pineapple Glaze (March 2016)
All the ingredients are right here in the picture. (1) Pineapple, (3) Mango’s, (1) Medium Red Onion, (1) Lime, and Salt & Pepper. The next 3 ingredients are optional: Chili Powder, Cumin, and Cayenne Pepper. Get creative and add flavors you like! 1. Cut off the top of the pineapple then core the pineapple. I use a pineapple corer. It pulls out all the pineapple and keeps the outside intact so you can use it for serving the salsa. Cut the cored pineapple into round slices and grill over high heat for 1-2 mins a side. Let the pineapple cool and then dice and place in a mixing bowl. 2. Peel the mangos. Peel, slice, and chop mangos and place in mixing bowl. Chop the pineapple and the mango into pieces about the same size. I do what is called a “rough” chop. Be careful chopping mangos as they get slippery. Finely chop the red onion and add to the mixing bowl.
1. Prepare ribs by removing the membrane of the back of the ribs.
2. Apply your favorite Caribbean rub to the ribs. Place the ribs in a large baking dish or large Ziploc bag and let them sit in refrigerator for a few hours or as long as overnight…the longer the better. Remove ribs from refrigerator prior to cooking so they return to room temperature.
3. Set up your gas or charcoal grill for spit roasting (per grill instructions) for medium heat.
4. Use a foil pan as a drip pain to prevent fat from dripping into your grill.
5. Cut a hole every 2 or 3 ribs for the spit. Weave the spit through the ribs. It is not as hard as it sounds.
3. Add the zest and juice of one lime. You may only need the half the juice of the lime due to the juice from the pineapple. Heating the lime in the microwave for 10-15 seconds make it easier to juice.
6. Put spit on grill and start motor.
7. Fill a clean spray bottle with pineapple juice and spray the ribs as they cook to add additional favor and to keep them from getting dry.
4. Season with ½ teaspoon of kosher salt and freshly cracked pepper, taste, and add more as needed.
5. Optional step: add Chile Powder, Cumin, and Cayenne Pepper. My wife doesn’t like spicy food, so I go easy with the Cayenne.
8. Ribs are done when the meat pulls back from the bone about ¼ to ½ inch. About 1-1.5 hours (see picture).
9. Remove ribs from spit (use heat-proof gloves/oven mitts) since the spit will be hot. The ribs can be sliced into individual ribs and served as an appetizer (pic 3). While the ribs cook you can make your pineapple glaze.
6. Toss all the ingredients. Taste. Adjust seasonings. You can always add, but you can’t take them out.
7. Serve in a bowl with chips on side. I recommend using the pineapple bottom to serve the salsa it makes for a cool presentation… your family or guests will be impressed!
10. In a small saucepan, mix 1.5 cups of pineapple juice and ½ cup of brown sugar. If you like, add 1 cup of spiced rum to the mix. Cook over medium to high heat to reduce the mix (meaning the ingredients will thicken) to create the glaze for drizzling or dipping the ribs. Enjoy!
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Grilled Zucchini Dip
Barrel Baby Back Ribs (July 2016)
This recipe was inspired by the fresh veggies and herbs from our garden.
1. Remove the membrane from the back of the ribs.
Wash and dry one medium to large zucchini. Slice into circles. Peel and slice one large onion in to circles. Use large tooth picks to hold onions circles together. Peel paper off 4-5 garlic gloves and use large tooth pick to keep them together (see picture of the zucchini, onion, and garlic on the grill). Lightly coat the zucchini, onion, and garlic with olive oil so they do not stick to the grill. Season with sea or kosher salt and fresh cracked pepper. Direct grill the zucchini and onion circles 3-4 minutes a side. Grill garlic (garlic can burn, so keep an eye on the garlic). The bottom of the grill is the cool zone, it allows you to move items that start to burn.
2. Generously cover the ribs with your favorite barbecue rub or use the rub I made and handed out at the clinic this past summer.
3. Once the rub is applied to the ribs let marinade in the fridge for at least 4 hours or as long as overnight. The longer the better.
4. Set up the grill for the ribs.
5. I was using the Pit Barrel Cooker (upright barrel smoker), so I used a chimney starter to get the charcoal started. Once the charcoal is ready (gray and hot) load charcoal into the barrel. I added some wood chips to add to the smoke flavor. A charcoal grill set-up for indirect grilling works as well.
Remove from the grill and remove the tooth picks from the onion and garlic. Once cool, place all the grilled ingredients in the food processor or blender. Pulse a few times for a thicker dip, or process longer for a smoother dip.
Add zest of one lemon, juice of one lemon, 1-2 tablespoons of fresh mint, add sea or kosher salt and freshly cracked black pepper (about a teaspoon each). Pulse the food processor, and then adjust seasoning after tasting.
6. The ribs cook while they hang in the pit barrel smoker (see picture).
7. Let the ribs cook for 30-40 mins and then start spraying them with apple cider. The cider keeps the ribs moist and adds another level of flavor.
Place the mix in a bowl and add 1 cup of Greek yogurt and sour cream. Mix all ingredients. Cool in the fridge for an hour or longer. Zucchinis are full of water, so stir before placing in a serving bowl.
8. Cook the ribs until the meat pulls back about ¼ -½ inch from the bone. Cooking time is about 1.5-2 hours. Other signs that the ribs are done include: an exterior that is darkly browned and crusty and the meat is tender enough to tear apart with your fingers.
Brush 2-3 pitas with olive oil and sprinkle with season mix. Make season mix by combining kosher salt, oregano, basil, black pepper, celery salt, onion and garlic powder. Direct grill pitas for 2 minutes each side. Pitas will cook quickly, make sure they don’t burn. Remove from grill and slice into triangles.
9. Remove the ribs from the barrel and remove the hanging hooks.
Slice a second zucchini, carrots, and celery into sticks. Serve the dip with the grilled pitas, celery, zucchini, and carrot sticks and garnish with mint and celery leaves (see picture). Enjoy!
10. Slice into individual ribs and serve. Enjoy!
PS. The ribs will not need it, but feel free to serve with your favorite home-made barbecue sauce.
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Lemon-Herb Salmon This recipe did not appear in a previous newsletter! I needed something to pair with the swordfish for voting and had this picture. My wife loves salmon and we make it several ways. Salmon showed up twice over the 12 weeks of voting and this was the favorite.
Smoked Potato Salad (August 2018) Make this or bring it to your next family cookout and you will be the hero! Here’s what you will need: 2 bags of small potatoes (white or red or a combo), mayo, grain mustard, sweet pickle relish, olive oil, kosher or sea salt, cracked black pepper. Optional: bacon and chives to garnish. Wash, dry and quarter the potatoes. Coat potatoes with olive oil and season with kosher salt and cracked black pepper. Put potatoes in a foil pan or a cast iron skillet. Add a little olive oil to the foil pain or skillet to keep potatoes from sticking.
1. Start with fresh salmon. We are lucky to have great fish market near our house. Check for any bones.
2. Lightly coat the salmon with olive or grapeseed oil. The oil helps the seasoning stick to salmon and keeps the salmon from sticking to the grill. The skin is still on one side of the salmon filet.
Grill or fry strips of bacon while the potatoes cook. Cool and chop to put on the top of potato salad.
3. Season both sides of the salmon with sea salt and freshly cracked black pepper. Sprinkle finely chopped rosemary over salmon.
Set up charcoal grill for indirect grilling. This means no heat under the food. Add wood chips or chunks to coals to create smoke. Once you see the smoke coming through the vents add the potatoes. If you do this on a gas grill, make a smoker packet with woodchips and tin foil.
4. Thinly cut lemon slices to place over the salmon. Cut a second lemon to grill with the fish.
I used 2 un-soaked wood chucks since I wasn’t doing long cooking and wanted to add smoke to the food right away.
5. Set up the grill for indirect grilling (no heat under the salmon). I used the charcoal grill.
Roast potatoes for 45-60 minutes. If grill is at 400°, it will take about an hour. If the grill is hotter, the cooking time may be quicker. If the grill is hotter, the cooking time maybe quicker. Cook until the potatoes are fork tender. Remove from the grill to cool. In a large bowl, mix ¾ cup of mayo, 3 tablespoons of grain mustard, 2 tablespoons of sweet pickle relish, pinch of kosher salt. Stir in the cooled potatoes and mix until coated. The potato salad is ready to eat but is better if you let it sit in the fridge for a few hours.
6. Place the salmon in the middle of the grill. Feel free to add some wood chips to the charcoals Cover the grill. Salmon will cook for about 30 mins at 400 degrees. The salmon is done when is flakes easily with a fork.
7. Grill a lemon cut side down while the salmons cooks.
8. To serve the salmon garnish with fresh dill and squeeze the grilled lemon over the salmon. Enjoy!
Some additional ways my wife and I like to make salmon: Mustard-Dill Glazed Salmon, Rum Soaked and Spiced Rubbed Salmon, and Cedar Planked Smoke Roasted Salmon. All the fresh herbs were from our herb garden.
Serve the potato salad topped with chopped bacon and chives.
I only had one picture of the salmon. I mention using a chimney starter in several recipes, so here is a picture of one.
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Hot and Fast Brisket! (Updated from April 2016) Whole briskets are cooked low and slow for 10+ hours. Here is how you can do a whole brisket in less than 6 hours. First, find a whole brisket. Not all stores will have a whole brisket so call the butcher ahead of time. Now a day’s top tier briskets can be ordered online and delivered to your house. Next, trim the fat off the brisket. There is a thick fat cap that should be trimmed, but you should leave a quarter inch of fat on the top of the brisket. The fat keeps the brisket from drying out. Aaron Franklin has videos online that will teach you how to trim the fat and slice a cooked brisket. Start the grill. I set-up a kettle charcoal grill for indirect grilling. I added soaked wood chips to charcoals. Cover the grill and watch for the smoke to start. You are looking for a light “blueish” smoke. Not a black dirty smoke. The black smoke means the chips are burning not smoking. The temperature of the grill should be about 400 degrees. Put the brisket on once the grill is smoking. Be prepared to replenish the charcoal and wood chips every hour or two. There is a phenomenon called the “stall” when cooking a brisket. The juices from the meat release and cool the brisket just as a person perspires. Don’t worry about the temp stalling. When the brisket reaches 165 degrees, wrap the brisket with unlined butcher’s paper. The butcher paper keeps the brisket from getting too smoky and keeps the meat juicy. Continue cooking until the temp reaches 205 on instant read thermometer. Total cooking time is about 4 hours, longer depending on the size of the brisket. Place the cooked brisket in an empty cooler for about an hour to rest. This allows all the juice to reabsorb into the meat. Generously season with kosher salt and freshly ground black pepper. Don’t use table salt. Leave the brisket out while you prepare the grill, so it is at room temperature. Don’t put a cold brisket on the grill.
Caribbean Spiced Chicken Wings (March 2017)
I made these wings for the Pats-Falcons Super Bowl…. what a game!
1. Place wings in a plastic bag or large container with top and cover with pineapple juice.
2. Let wings marinate for 4 hours.
3. Use your favorite Caribbean rub. I make my own. If you have any of the rub, I gave away at the clinic just add some cinnamon, clove and nutmeg and you have a Caribbean rub.
4. Remove wings from marinade about an hour prior to cooking. Dry wings. Apply spice rub and keep wings in fridge until ready to cook.
5. The wings can be done in the oven, on the grill, or even in a smoker. The original recipe (March 2017) has directions for the oven and grilling. I used a rotisserie basket to cook the wings. Place all the wings in the basket. You then slide the spit for the rotisserie through the basket. Turn on rotisserie and cover the grill. I used a charcoal grill. Cooking time is about 45-50 minutes. You will know the wings are done when the outside is crisp and when you cut into a wing the juice is clear. Chicken should be cooked to a temperature of 165-degree F. The easiest way to test temperature is with an instant-read thermometer. 6. While the wings cook, I spray them with additional pineapple juice. It keeps the wings from drying out. You can use a basting brush, but I find the spray bottle easier to use and require less time with the top off the grill. The spray bottle can be regardless of cooking method. 7. If you want to add another layer of flavor, make a Pineapple Rum glaze. (yes, it is the same glaze as the rotisserie ribs with the Rum added). See previous recipe. Drizzle glaze over wings or use as a dipping sauce. The glaze can be made on the stove or on the grill. I also make these wings in the barrel smoker, just like we did at the Nestor PT 5-year Anniversary Party. (see pic)
Remove the brisket from the cooler and remove the butcher paper. Slice the brisket across the grain. Feel free to make a meal with the brisket, but most people will be eating it right off the cutting board as you slice it. Enjoy!
PS. I cooked a “Hot and Fast” brisket at Barbecue University with Steven Raichlen May 2018. Our results our in his book “Brisket Chronicles” pg. 82.
8. I also grilled some sliced pineapple to go with the wings. The fresh grilled pineapple, the Caribbean-Spiced wings and a cocktail will make you feel like you are somewhere tropical. Enjoy!
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Smoke Roasted Prime Rib on the Rotisserie! (Dec 2016)
Little Neck Clams in a Chorizo Hot Tub! (August 2016)
1. This is one of the most expensive cuts of meat people will ever buy but cooking it can be super easy. Plan ahead. I called to butcher the day before and had the prime rib cut. Many butchers leave for the day once all the meat is cut and out in the store. Plan one rib per two people on average. If you are feeding a hungry group, you may need more. The prime rib in the picture is five bones (ribs) and it was about 10-11 pounds. Average cooking time for a prime rib is 15 minutes per pound. 2. I left a layer of fat over the prime rib since it will melt and baste the meat as it cooks. I trimmed some of the larger pieces of fat off. Some butchers will “French” the roast. Meaning they cut back the meat between the ribs. That is just for looks. I didn’t since you can eat the meat between the bones. 3. To season the prime rib: I cut small holes in the meat with a paring knife and stuck small cloves of garlic and rosemary in the holes. I then rubbed the outside of the prime rib with olive oil for flavor and it allows the seasoning rub to stick to the meat. I applied kosher salt, cracked black pepper, and chopped rosemary and thyme.
1. Wash the little neck clams (24) in water using a brush to remove any dirt. Do not use any clams that are broken or already open. Not all the clams will survive the trip home so buy a few extra.
2. Slice a baguette into slices and rub both sides with olive oil for flavor and to avoid bread sticking to the grill.
3. Chop 1 ½ to 2 pieces of chorizo. Slice up one tomato and remove the seeds. Chop 2-3 cloves of garlic, more if you want. Measure 2 cups of white wine. Only use wine you would drink! Rough chop some parsley. I pulled the parsley right out of my wife’s herb garden!
4. Prepare the grill.
There are few steps going at the same time, but it is easy to coordinate.
5. Sauté the chopped chorizo and the garlic in a grill-proof pan until it starts to brown. I used a cast iron pan. Be careful - they get really hot!
4. The charcoal grill was prepared for indirect grilling and then I attached the rotisserie. I started the charcoal in a chimney starter. This allows for faster and even heating of the charcoals.
6. While sautéing the chorizo and garlic - start grilling the bread on the opposite side of the grill. Just a 1-2 mins a side. When the bread comes off the grill, rub each side with a clove of garlic. The bread is great to dunk into the broth.
5. Once the charcoals are gray, add them to the grill and add the soaked wood chips to the coals to create smoke. Once the smoke is a light color (almost a light blue) it is time to cook.
6. Prime rib goes on rotisserie and start the motor. The temp on the grill should be between 375 and 400 while it cooks. Resist the urge to keep opening the grill to look at the food!
7. Once the chorizo and garlic start to brown, add the tomatoes and let them cook for 2-3 minutes. Then add the 2 cups of wine and bring to a boil.
7. After about 45-60 minutes start basting the meat with the dripping or spray with red wine (Red wine in a spray bottle is how I keep the meat moist as it cooks).
8. Once the bread has been removed, place the little necks right on the grill. The little necks are done when they open. Be careful not to spill the liquid from inside the little necks… it will be hot, and it will add some flavor to the broth. You can also use a special grill rack made to hold clams on the grill.
8. Check the temperature with an instant-read thermometer. Cook to an internal temperature 130-135 for medium rare.
9. Once the little necks are open put them in chorizo “hot tub”. Let all the ingredients come together for a few minutes. Remove from grill and add parsley.
9. Make sure you let the meat rest when you remove it from the grill for 10-15 minutes. Letting the meat rest allows the juice to re-absorb make into the meat. The temperature can also rise another 10 degrees while it rests.
10. Spoon into bowls and serve with the grilled bread. Enjoy!
10. Carve off the ribs, and then slice the prime rib. I like to serve the ribs for any of the carnivores in the group. Enjoy! Bonus Item: I make a horseradish cream to go with the prime rib. It is made with fresh horseradish and it adds a nice kick.
(This recipe was adapted from Steven Raichlen’s website Barbecuebible.com)
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The Results Are In!
Thank you all for voting for your favorite recipes. I tried to narrow down four years of recipes from all the newsletters. Everyone voted, and here are the top 10 (in order). If your favorite didn’t make the list, you can always find your favorite recipe on our website (nestorphysicaltherapy.com) Inspiration for what I cook comes from my garden, requests from my wife, cookbooks, TV shows, and restaurants. I read lots of cookbooks and watch lots of cooking shows. I always have something new I want to try, and I love to share my results. My parents taught me how to cook. I would sit in the kitchen watch my Dad make Sunday dinner or a meal for a holiday. My mother would teach me how to make a dish and say, “this is good practice for when you are own your own”. She said that about cooking, cleaning and laundry… it worked. Thank you to my wife Karen who tolerates all my crazy recipes, waits to eat while I take pictures of the food, and surprised me with my first trip to BBQU. She’s awesome!! I hope these recipes motivate you to cook something new or go outside and cook. Cooking outside is not just about cooking, it is a chance to get your family and friends together and have fun. There is a story behind all my recipes.
Enjoy!
PS. I am not a professional trained chef. Try these delicious recipes at your own discretion.
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