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1 rack center cut baby back ribs
2 tbsp. brown sugar
2 tbsp. paprika
1 tsp. chili powder
2 tsp. kosher salt
1 tbsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground mustard
Mix all rib rub ingredients in a small bowl. Preheat oven to 300 degrees.
Using all of the dry rib rub cover both sides of the rack of ribs in the rub liberally. Make sure to rub in the seasoning all over the rack of ribs.
Seal the ribs in a large piece of aluminum foil, place on a large sheet pan bones curved down. Place the sheet pan with foil sealed ribs in the preheated oven and set the timer for 3 hours.
After 3 hours remove ribs from oven. Open the foil and support the length of the rack (sliding 2 large spatulas underneath works best) remove ribs from the foil and place on a new sheet pan. *
Caution these ribs are hot and EXTREMELY tender (they will break apart easily).
Spread the BBQ sauce of your choosing all over the rib rack. Place back in the oven (set on high broil) for 3-5 minutes. 5 minutes MAX... this will caramelize the BBQ sauce and form a crust. Remove from oven and enjoy!
TIPS and TRICKS: Turn these ribs into an amazing sandwich! As soon as they come out of the oven using a mitt or paper towel gently grasp rib bones and pull them out in one motion. All bones can be removed at that time making a "boneless rib rack". Caramelize some onions, toast a loaf of Italian bread, place ribs on bread, caramelized onions on top and enjoy an amazing boneless rib sandwich.
1-1 1/2 lb. boneless, skinless chicken breast
12 oz. sausage ( andouille to be traditional but any smoked sausage will work)
2 cups (uncooked) long grain rice
1 cup dry white wine
2 1/2 cups chicken stock
1 white onion diced
2 green bell peppers cleaned and diced
4 stalks of celery diced
2 cloves fresh garlic minced (1 1/2 tsp. if using garlic from a jar)
2 tbsp. tomato paste
1 (heaping) tbsp. Cajun seasoning (store bought or you can make your own)
**** Cajun Seasoning***
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 tsp. chili powder
1 tsp. paprika
1 tsp. oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 tsp. cayenne pepper
1/2 tsp. crushed red pepper flakes (optional)
*** Preheat the oven to 350 degrees***
Slice the chicken breasts in half (for a reduced cook time). Slice the sausage into 1 inch disks. Toss both the sausage and the chicken breast in 1 tbsp. olive oil and 1 1/2 tsp of prepared Cajun seasoning.
Place the seasoned meat in a Dutch oven (this is the same pot you will use to bake the Jambalaya), cover the pot and put in the preheated oven until chicken is cooked. (165 degrees internal temp for the chicken). This should take about 25 minutes. On the stove top sauté the onion, bell peppers and celery in a little olive oil with a splash of white wine and some minced garlic. Cooking the veggies long enough to soften them and evaporate liquid infusing the flavor. DO NOT brown them
When the chicken is cooked and the sausage is browned remove from oven. Remove the chicken from the pot and pour out any remaining liquid. Use 2 forks, shred the chicken (pulling it apart along the grain). Add all the remaining ingredients into the large pot... shredded chicken, sautéed veggies, sausage, uncooked rice, tomato paste, chicken stock, dry white wine, a heaping tbsp. of prepared Cajun seasoning. Stir all ingredients together. Cover tightly with aluminum foil, and then the lid for the pot (tighter the seal the better). Place pot in oven on 350 degrees covered for 1 hour. Remove from oven, uncover and stir.
NOTE: If all the liquid is absorbed and the rice is fluffy the dish is done! If there is more liquid, stir, cover, and put back in oven for an additional 20 minutes. Remove and serve! If it is dry... stir in some chicken stock and cover, it will absorb and keep it from drying out.
Makes 12 meatballs Cooks in: 20-30 minutes
1 lb. lean ground beef (93/7)
1/2 tsp. dried basil
1/4 tsp. dried sage
1/2 tsp. dried oregano
1/4 tsp. minced garlic
1/4 tsp. ground black pepper
1/2 tsp. kosher salt
1 tbsp. fresh chopped parsley
3 tbsp. grated parmesan cheese
1/3 cup plain bread crumbs
3 each egg whites
Preheat oven to 325 degrees. Place all ingredients into a large bowl leaving out the marinara sauce initially. Using a spatula fold all ingredients together. * TIP… do not mix the ingredients with your hands. Using a spatula will keep the motions soft and smooth… too much mixing results in a heavy/dense meatball. A light smooth texture is your end goal.
After folding the breadcrumbs, egg whites, and spices into the meat then add the 3 tbsp. of marinara sauce. Adding it last ensures its incorporation evenly keeping the meat from drying out during cooking.
Separate and roll pieces of the mixture forming meatballs. * Note… 1lb. of meat = 12 pieces, 20 pieces if your preference is a smaller size. Line a sheet pan with parchment paper. Wipe 2 tbsp. of extra virgin olive oil on the parchment paper (the oil keeps the meatballs from sticking during cooking).
Bake in the preheated oven 25-30 minutes. Inside of the meatball should be grey throughout when done (internal temperature of the meatball should be no less than 165 degrees).
TIPS and TRICKS: Thoroughly wet hands before forming the meatballs. Keeping hands wet prevents the meat from sticking to your skin.
Makes 4-6 servings Cooks in: 1-2 hours
10 fresh tomatoes (diced)
4-6 cloves garlic
2 carrots (chopped fine)
1 onion (chopped)
2 tbsp. extra virgin olive oil
4 tbsp. basil (fresh chopped fine)
1/2 tsp. pepper
1 tsp. salt
1 tsp. oregano
1 tsp. sugar or honey
2 tbsp. parsley (chopped)
Add water, vegetable juice or tomato juice for moisture, simmer in a large stock pot for at least one hour or until the tomatoes reach your desired consistency.
Makes 4 servings Cooks in: 30-45 minutes
3 chicken breasts
3 celery stalks
10 oz. frozen peas
1 3/4 cups chicken stock
1 cup milk
2 tablespoons olive oil (split)
2 cloves garlic
1/2 cup flour
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
1 egg (for egg wash)
Prepared pie crust (use less crust and cover the top only)
Thinly cut and chop the carrots, celery, garlic and onion. Preheat oven to 350. In an OVEN SAFE skillet: Heat 1 tablespoon olive oil, add all 3 chicken breasts, cooking on medium heat until cooked through (temperature 165 or firm to the touch). Remove chicken from skillet, let cool and shred or chop chicken (your preference). Add 1 tablespoon olive oil and the thinly cut carrots, celery, garlic and onion. Sauté 6 minutes or until onions appear translucent. Add the thyme, basil, salt, pepper, and onion powder. Sprinkle flour over the sautéing vegetables, with a whisk add a tablespoon of milk, one at a time until the flour is dissolved without lumps. Once dissolved, add remaining chicken stock, milk, and frozen peas. Remove skillet from heat, roll out pie crust to circumference of the skillet and cover (create escape holes, decorative or with a fork, for the heat). Beat the egg with a whisk adding a drop of water until well blended. Using a basting brush, brush egg wash over the top of the crust. Bake Chicken Pot Pie in the oven until bubbly and crust is golden brown.
Makes 4 crab cakes or 12 mini crab cakes
Cooks in: 12-15 minutes
1 lb. crabmeat (jumbo lump or super lump is great)
14 saltine crackers (crushed)
2 tbsp. mayo
1 tbsp. Dijon mustard
1/2 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
1 1/2 egg white (if you wish to use a whole egg use 1 egg beaten in a separate bowl)
1/2 tsp ground black pepper
1/4 tsp kosher salt
YOUR CHOICE: Chopped parsley fold into crab cake mix OR whole parsley for plate garnish
Mix the crushed crackers, mayo, mustard, Old Bay, Worcestershire, pepper and *salt, then add the crabmeat and egg white LAST. Once crab and egg are added gently **fold all ingredients together using a spatula.
*Don't forget all the additional salt your crackers and seasoning bring. Adjust accordingly if you want to reduce the salty flavor in your cakes or accompanying aioli.
**Over mixing will change the texture and break apart the crabmeat lumps
Make your cakes - gently pick up the desired amount of mix in your palm, press the sides into a circle shape to form a "cake". Place the cake on an oiled baking sheet. Olive oil for baking sheet panTIP: Oil the baking sheet with vegetable or olive oil, butter burns and will prematurely burn the bottom of your cakes.
Preheat the oven to 375
1/2 cup mayo
3 tbsp dijon mustard
1 1/2 tsp Worcestershire sauce
1/4 Old Bay seasoning
Mix all aioli ingredients in a bowl and chill for at least an hour for best results and flavor. If you have a squeeze bottle, place sauce in the bottle as you will be adding the aioli to finish your plate and accompany flavor with the crab cakes.
Bake at 375 for 12 to 15 minutes or until the crab cakes are golden brown. Take the squeeze bottle or bowl of aioli and drizzle or squeeze your desired amount of aioli over or around your crab cake. Good job, nice place presentation! Did you save any parsley for the final touch?
Serves: 2 ( 6 pieces each) Cooks in: 15 minutes
1 lb. Sea Scallops (12 count)
1 each Red Bell Pepper (cleaned and cut into thin strips)
1 bunch Green Onions (chopped small for garnish)
2 tbsp. Kosher Salt
2 tbsp. Ground Black Pepper (mixed together used to sprinkle on scallops)
1 tbsp. Extra Virgin Olive Oil (EVOO)
1/4 cup Low Sodium Soy Sauce
1/4 tsp. Sesame Oil
2 tbsp. Rice Wine Vinegar
6 oz. Pineapple Juice ( 1 small can)
1/2 tsp. Sugar
Place scallops in a large bowl, add 1 tbsp. of EVOO. Using a spatula fold scallops over multiple times to get oil all over. Sprinkle with 3 pinches of the kosher salt and ground pepper mixture and continue to fold scallops so each is coated in olive, salt, and pepper. Set aside. To make the Teriyaki sauce place the soy sauce, sesame oil, rice wine vinegar, pineapple juice, and sugar in a bowl. Whisk together thoroughly for 1 minute forming an orange/brown liquid.
To prepare the Ramen, take the package of Ramen (discard the flavor pack). Place the raw Ramen in a strainer and submerge in a pot of hot water (boiling not necessary). Let sit in water for 7-8 minutes then remove from water and set aside. Noodles are done!
In a large sauté pan add 2 tbsp. EVOO, turn to medium heat. When the oil is hot place the sea scallops in the pan evenly spaced apart. Sear scallops between 3-7 minutes per side depending on YOUR desired texture and temperature (they are supposed to be on the 3 minute per side end of the scale, but we like well done scallops here). When done remove from heat and place on a paper towel lined plate.
In a separate pan on a medium heat, use 1 tbsp. EVOO and place bell pepper strips. Allow 2-4 minutes for peppers to begin to cook then add 2 tbsp. of teriyaki sauce. After an additional 3 minutes add Ramen noodles. After placing Ramen in the pan with the peppers as the noodles begin to heat add 4 tbsp. of teriyaki sauce to pan.
Tip: 4 tbsp. of sauce per pack of noodles... 1 pack of noodles per person eating. Noodles are only in the pan 5-7 minutes. Continue to toss the noodles and peppers in the sauce allowing an even coat all over. As the noodles are already cooked, thoroughly heating and coating the noodles is the ultimate goal.
TIPS and TRICKS: When done place the noodles in the center of the bowl, small sections of noodles at a time, stack them up, get as much height as possible. Scallops are then placed around the noodles (4-6 pieces go well around the noodles) sprinkle the top with green onion garnish, serve and enjoy!
Grab your ingredients and make those dishes you use to go out for in!
Sliced Mozzarella (or ball of mozzarella sliced) 3 per serving
Heirloom Tomato (1 per serving)
Balsamic Glaze: 2 cups balsamic vinegar, 1/2 cup brown sugar (simmer on stove top until vinegar cooked off)
Extra Virgin Olive Oil for drizzling
Fresh Basil (to taste)
Prepare: Alternate tomato and mozzarella slices, cut basil leaves - top tomato-mozzarella slices with basil. Use a bottle or method of your choice to drizzle oil and balsamic glaze across the plate and slices.
Prepared deli meat
Peppers (red, green, yellow, orange)
Sliced Red Onion
Cheese of your choice
Slice top off of Pepper
Remove seeds from peppers
Insert deli meat, spinach, sliced onion, and cheese into pepper
Insert stuffed pepper into panini press or skillet until cheese is melted. Serve immediately.
1/4 cup soy sauce
1/4 teaspoon sesame oil
2 tablespoons rice wine vinegar
6 oz. pineapple juice
1/2 teaspoon sugar
Prepare and put it on anything to bring out that Asian flavor!
Call me, I'll have to talk you through it!
Lloyd Rittiner Homes LLC (703) 928-8530
Pearson Smith Realty 43777 Central Station Drive Suite 390 Ashburn VA 20147
VA License Number 0225250574