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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!

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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
Double Thick Pork Chops

Double Thick Pork Chops

with Fire-Roasted Corn Salsa

Posted on March 30, 2012
Having a good rapport with your local butcher is essential to getting quality cuts of meat. This recipe calls for some fairly specifically cut pork chops. You can purchase a whole roast and slice it thick to suit your needs, or you can have your local butcher do that for you.

Some may be concerned about the safety of cooking pork that is this thick. It is safe to eat pork that has been cooked to an internal temperature of 140°F you are safe. If there is a concern, use a meat thermometer to make sure.


Comments: 0
Stuffed Pork Chops

Stuffed Pork Chops

Posted on March 30, 2012
Some food is just better when it is stuffed with other food. These pork chops are certainly proof of that. The Frenched* style pork chop keeps moisture in, while the breaded filling adds a delicious new dimension to your pork.*Frenched - the meat is cut away from the end of a rib or chop, so that part of the bone is exposed, usually for esthetic reasons
Posted in: Pork
Comments: 0
Tandoori Lamb Chops

Tandoori Lamb Chops

with Raita Dunk

Posted on March 30, 2012
Tandoori is one of the most popular delicacies that stem from Northern India. It is a delicacy that is roasted in a cylindrical clay oven called a tandoor, but can also be grilled. Marinated in a yogurt based marinade and seasoned with traditional Indian spices like garam masala, garlic and ginger, the spicy versions containing cayenne and red chili powder, this fantastic dish is a treat and surprise to even the most reluctant food adventurists.
Comments: 0
Shiraz Smoked Baby Back Ribs

Shiraz Smoked Baby Back Ribs

Posted on March 30, 2012
Pork is a meat that when cooked using a sweet flavoring, it really comes to life. Apple, brown sugar, maple syrup, and honey all go amazingly well with pork. So when you do pork ribs it is almost always best to braise, marinate or smoke them using sweetness. These ribs will set your taste buds a tingling by using apple or cherry wood chips and a sweet red wine to bring this pork to a whole new level of taste.
Posted in: Pork
Comments: 0
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