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Strawberry Margarita

Strawberry Margarita

Popsicles

Posted on May 01, 2012
One of the most popular tequila based drinks served in the United States today, the Margarita is traditionally made with taquila, orange liqueur and lime juice, served on the rocks in a salt rimmed glass. People more often see this drink blended with ice to create a slush drink and some different fruits have been known to be used.
Posted in: Desserts
Comments: 0
Asparagus with Raspberries and Asiago Cheese

Asparagus with Raspberries and Asiago Cheese

Posted on April 10, 2012
This is an easy and delicious recipe that you can also adapt for other veggies. It goes great with chicken and well pretty much anything you want to eat it with. Heck, you can even toss it into a salad topped with a raspberry vinaigrette, how is that for exciting!?
Posted in: Veggie & Fruit
Comments: 0
Blood Orange and Chardonnay

Blood Orange and Chardonnay

Poached Pears

Posted on April 04, 2012
Served as a delicate treat for Royalty around the world, the poached pear has become more mainstream now that we have discovered the potential of this amazing fruit. Pears are kin to both the apple and rose plants and contain 11% of your daily vitamin C when eaten raw. The ripeness of the pears used in this recipe determines how long they will take to poach.
Posted in: Desserts
Comments: 0
Grilled Steak

Grilled Steak

Lettuce Wraps

Posted on April 03, 2012
A new trend in Asian cuisine is to wrap food in lettuce. Not only is it an interesting way to serve appetizers and main courses, but what an idea for a gluten free alternative to burritos and other wrapped food.
Posted in: Beef
Comments: 0
Planked Beef Tenderloin

Planked Beef Tenderloin

with Smoky Mashed Potatoes

Posted on April 03, 2012
This recipe is totally bare bones, just the meat and potatoes. Literally. The mashed potatoes are infused with the smoke from the plank and juices from the beef. To avoid a gluey texture from the potatoes, slice them thinly and cook at a lower temperature, medium high on your stove, until just cooked. This takes about 10 to 12 minutes. Adding butter and other liquids to your potatoes should be done after mashing to avoid lubricating the potatoes making them harder to mash.
Posted in: Beef
Comments: 0
Rib Steaks

Rib Steaks

Red Wine Marinated

Posted on April 03, 2012
This recipe calls for the Charcoal Tray Insert. It is a fun and easy way to get the flavor of using a charcoal grill without actually owning one. These steaks pair nicely with a fresh cold salad or the Grilled Vegetable Salad with Balsamic Vinaigrette.
Posted in: Beef
Comments: 0
Open-Face Grilled Steak Sandwich

Open-Face Grilled Steak Sandwich

Posted on April 03, 2012
The sandwich has a rich and varied history, as does the "open faced" sandwich. Although, without two pieces of bread, can it still be called a sandwich? That is for you to decide. All that is known is that this recipe is delicious and needs a fork and knife to eat.
Comments: 0
Beer Can Chicken

Beer Can Chicken

with Fire Roasted Garlic Sauce

Posted on April 03, 2012
Roasted chicken is a fantastic meal, but like other roasts, they take time. But this is not the traditional shove-it-in-the-oven and hover for twelve hours recipe! Use the Beer Can Chicken Roaster with Wok and the end result is a fantastically tender chicken in an hour or so. The Napoleon® Chicken Roaster is handy for roasting most birds but you can also use the wok attachment to cook your sides at the same time.
Posted in: Poultry
Comments: 0
Chicken Thighs

Chicken Thighs

with Soy Wasabi Glaze

Posted on April 03, 2012
These chicken thighs are delicious, the glaze is divine. This is a party favorite that will have guests clamoring for more. If you miraculously have leftover sauce, try it on everything from chicken wings to pork chops and even stir frys. For added flavor, try grilling the wings over a charcoal fire instead of gas. Or use the Napoleon® Smoker Tube with Cherry Wood Chips to add a hint of smoky sweetness.
Posted in: Poultry
Comments: 0
Grilled Chicken Wings

Grilled Chicken Wings

Serious Buffalo Style

Posted on April 03, 2012
This recipe is but one delicious way to get the wing-job done. You can do the prep work ahead of time and just re-heat the wings on your grill before tossing them with the sauce. Then all you need is the dip and sliced veggies (and napkins).
Posted in: Poultry
Comments: 0
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