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Mango BBQ Quail

Mango BBQ Quail

Posted on April 03, 2012

Quail is a game fowl that has been domesticated like the chicken. Purchasing from a trusted local butcher is recommended when sourcing out the ingredients for this recipe as it reduces the risk of your quail having eaten hemlock and you can ask the butcher to prepare your quail by butterflying it.

Posted in: Poultry
Comments: 0
Grill Basket Whole Trout

Grill Basket Whole Trout

With White Wine Butter Sauce

Posted on April 03, 2012
Trout is a freshwater fish related to the Salmon. Everyone who’s anyone eats trout. That includes brown bears, birds of prey such as eagles, other carnivorous and even people. This simple fish pairs well with a beautiful Sauvignon Blanc.
Posted in: Seafood
Comments: 0
Classic Cowboy Steak

Classic Cowboy Steak

With Grilled Mushrooms, Onions and Blue Cheese

Posted on March 30, 2012
The Cowboy Steak is a more flavourful cut of beef. It is around the 2 lb. mark, and has beautiful marbling makes it great for slow roasting and grilling. It is a bone-in cut that has been frenched, leaving the rib bone cleaned and exposed for a more elegant looking piece of meat. Do not let that fool you, though, because this big boy is a big bite of beef.
Posted in: Beef
Comments: 0
The Sirloin Steak Burger

The Sirloin Steak Burger

Posted on March 30, 2012
Hamburgers have a long a prestigious history that dates back to immigrants from Hamburg Germany. Deceptively simple for a food, it is one that can be made for the masses or turned into a work of art, all by the ingredients used and the way it is put together. This recipe is a burger for people that like to make art and eat it too.
Posted in: Beef
Comments: 0
Fire Roasted Pork

Fire Roasted Pork

and Vegetable Kebobs

Posted on March 30, 2012
Historically speaking the kebab can be traced back further than the Egyptians. In ancient Persia the word kebab was more of a catch all word for a variety of meat dishes that ranged from food prepared on a skewer as we know it now, to meat that was served on a warm flat bread, to stewed meat dishes, and almost anything in between. Kebab was adopted later by the Middle East and Turkey, where it then traveled all around the globe, gaining a seat at each culture’s dinner table in some way, shape or form. In fact nearly every culture has a kebab of some kind;
  • Greeks have the Gyros – kebab referring to the meat being cooked upright on a spit
  • The French have Brochettes – French for skewers
  • Japan has Kushiyaki – which means grilled and skewered
  • The Orient has Satay – which is meat threaded on sticks and grilled…the list goes on, and on, and on!

Comments: 0
Jerk Rotisserie of Pork Loin

Jerk Rotisserie of Pork Loin

with HoneyJerk Glaze

Posted on March 30, 2012
Native to the Caribbean, Jamaica in particular, Jerk-style cooking produces a spicy and tender piece of meat. The meat of choice is usually chicken or pork that is dry or wet rubbed with a Jerk spice. This spice is primarily made up of allspice and Scotch Bonnet peppers. Jerk also refers to the cooking technique that originated as open pit barbecuing, but evolved into cooking in old oil barrels that have been hinged and filled with charcoal. The result of all of this? A succulent and tender, spicy piece of meat.
Posted in: Pork
Comments: 0
Cedar Planked Brie Cheese

Cedar Planked Brie Cheese

with Fresh Berries

Posted on March 30, 2012
Manufactured in the province of Brie outside Paris, around 770, Brie is one of the more popular types of cheese available. The process combined whole or skimmed cow’s milk and rennet. This mixture was heated, placed in molds and drained, then salted, inoculated with cheese mold, and aged for about four weeks. Brie texture is like butter and there is a hint of fruit in the taste.
Posted in: Appetizers
Comments: 0
Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms

Posted on March 30, 2012
Actually the big-brother of the little brown crimini mushroom, the Portobello or Portabella mushroom is a great mushroom for grilling. Because of its size, this mushroom can be a meal unto itself and a great substitute for a burger patty for vegetarians. There are many different stories behind the naming of the famed Portobello, some include;
  • Named after Portobello Road in London which has many high end antique shops and other fashionable establishments.
  • Named after a T.V. show called Portobello.
  • The portobello in Northern Italy is called "cappellone" which means "big hat".
Any way you call it, and any way you slice them, the Portobello makes a great addition to any meal.

Posted in: Veggie & Fruit
Comments: 0
Grilled Vegetable Salad

Grilled Vegetable Salad

with Shiraz Balsamic Vinaigrette

Posted on March 30, 2012
A grilled vegetable salad is a good side dish for any meal. It is easy to do and makes great leftovers too. If the peppers or any other ingredient are not in season, substitute ones that are.
Posted in: Veggie & Fruit
Comments: 0
Sausage and Pepper

Sausage and Pepper

Mixed Grill

Posted on March 30, 2012
Napoleon® grill toppers are a great way to cook on your barbecue. They are versatile, allowing you to cook breakfasts, and even bake! This recipe makes great use of the Griddle style topper, by letting you cook your veggies "fry-up" style while cooking the sausages on the cooking grids.
Comments: 0
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