I haven't stuffed a pepper in a while, and I was feeling particularly lazy in the veggie department that day. SO for lunch, instead of making a stir fry, I made a Butter Chicken Stuffed Pepper. Sweet and crunchy-ish pepper filled with, I have to say, one of the most delicious ways to serve chicken on the planet, and grilled to scrumptious perfection. Serve this on its own or on a bed of rice for a slightly fancy take on Butter Chicken.
A friend of mine introduced me to the concept of curry. In his household, he is the master of curry, making it at least twice a week. So when I was doing a barbecue luncheon for him, I thought I should try to incorporate his favorite flavors into something for the grill. These Spicy Curry Burgers ended up being great, beefy burgers with some spicy heat and a real hit of that curry flavor.
Talking food one day, someone mentioned to me that they had a craving for Butter Chicken, an Indian dish that I had never tried. Instantly curious, I searched the web for a simple version of the recipe. None of them mentioned grilling, but all wanted it to be baked in a covered dish. I have to be different so instantly I was thinking of ways to make this delicious recipe on the grill. I came up with this and it was very delicious.
I was worried about finding all of the spices and the cheesecloth. No need to fret at all. If you go to a larger grocery store, one that has a fresh market and deli, you should be able to find the cheesecloth with the tea-towels. As for the spices, I found the ones I needed almost all side by side! As long as you have access to a store with a bulk section or a bulk dry goods store, you should be fine. The curry paste was in the International/Asian section. If you can’t find paste, you can substitute curry powder, and make it into a paste with water.
I've never done short ribs before. Considering that, I decided to buy some short ribs at the supermarket and make Galbi, Korean BBQ Short Ribs. I marinated the ribs overnight and grilled them up with great success. They were demolished in no time.
As a going away-have to celebrate-birthday-need dessert for this event thing, I found a recipe for Salted Maple Pecan Bars. I just had to put a grill-spin on it. Okay, so there were five and a half of us (one guy had one piece and disappeared somewhere) and we demolished the 9 x 13-inch tray that I made. These were so good that I had to make them again two days later. So good that when asked for seconds from someone, I lied and said that they were all gone. Yeah. THAT kind of good.
It's always good to try something different. That is what I did with this recipe. First, I purchased a cut of steak that I don't often get. The flank steak is usually mis-cooked and often tough and not so great. But like many things, just needs some tender loving care. Flank is porous and benefits from the marinade treatment. The other thing I tried was some different photography techniques. I'm not sure I like how the dark and moody thing came out. But the photos make the food look tasty. I guess that's what matters.
Sure, you could celebrate national peanut day with just one thing, and that thing was delicious grilled chicken legs, slathered with Peanut Butter Barbecue Sauce, but what's the fun in that when you can celebrate with TWO recipes? Basically, I don't like to have a meal without something a little sweet at the end. I have a sweet tooth. It's right beside my garlic tooth and my meat tooth.
This loaf of pure deliciousness is fantastically gluten free and vegan if you can believe it. It's like a granola bar got married to cake and had an oatmeal muffin baby, then sprinkled it with chocolate chips. No seriously guys, it's that good. It makes a filling breakfast, but it's perfect for a relatively guilt free after dinner sweet too.
Sometimes you just need something a little more filling than nibbles when you're cooking for a crowd or game day. These Boneless Ribs With Apple-Hickory Barbecue Sauce fill the hole, can be eaten as finger food, proper like with a fork and knife, or on a bun for portability. They're sticky, sweet, and oh so delicious. Finished with some brown sugar on top, you'll have people screaming for you to "gimme some sugar".
Nothing's better than bacon. Well, there's chocolate, that's really good, and butter, and garlic, garlic-butter... okay there are several things AS GOOD AS bacon. But when you wrap things IN bacon, well, you're upping the game to the next level of delicious. This recipe for Bacon Wrapped Pineapple Rings With Sriracha And Brown Sugar Baste are bacon-y and sweet, and spicy, and all around YUMMY.
With tailgate season upon us, not to mention the plethora of championship games to watch, there is no shortage of reasons to have food that requires dip. That's where Buffalo Chicken Queso Dip comes in. This dip is super thick, bursting at the seams with spicy-tangy buffalo sauce and cheesy goodness. This recipe makes loads; we ran out of chips before we ran out of dip.
No great grill is complete without the right tools for the job. Napoleon has a full range of grilling accessories that are perfect for your grill.
View our accessories