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Venison Steaks

Venison Steaks

With Lemon & Herb Seasoning

Posted on April 12, 2018

In 2011, I tried venison for the first time and shared it here on the Napoleon Recipe Blog. This week I am revisiting the recipe for Venison Steaks With Lemon & Herb Seasoning and enjoying it once more. This recipe is great for anyone who wants to try venison but isn’t sure how they will like it. Like beef, but with a bit of a tangy flavor to it, this meat is completely enhanced by the Club House Lemon & Herb Seasoning Blend. Using the reverse sear technique to slowly cook the meat before giving it a high heat sear over the Infrared SIZZLE ZONE™ enhances the tenderness, without sacrificing flavor.

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Duck Burritos

Duck Burritos

Inspired by Finger Food From The BBQ & Grill by Andreas Rummel

Posted on April 02, 2018

Duck Burritos are a delightful Asian inspired appetizer that I found in our Finger Food from the BBQ and Grill cookbook. After thoroughly enjoying the homemade Peking Duck, this simplified version just leaped right off the page (and into our mouths!). Perfect for getting the tummies in the mood for a great meal. Plus, they’re pretty portable so the party can easily continue.

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Pork Belly Burnt End Stuffed Leg of Lamb

Pork Belly Burnt End Stuffed Leg of Lamb

Posted on March 26, 2018

Sometimes the best-laid plans go off the rails into places unknown and you have no idea how to come back from it. That’s what happened with this week’s recipe. I had pulled all of the ingredients to make a delicious porketta, however, the universe had other plans, and that is how Pork Belly Burnt End Stuffed Leg of Lamb came to be. Turns out that the pork belly I had pulled out had no skin on it, meaning that I would lose all of the delicious drippings instead of creating succulent meat. Add that to being about 3 hours behind schedule and there you have it, a recipe for potential disaster. Or so I thought. Instead of being defeated, I got creative, turning the pork belly into a giant burnt-end and then stuffing it in a leg of lamb. What happened next, well you will have to taste it to believe it!

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BBQ Lobster Tails

BBQ Lobster Tails

With Grilled Lemons & Garlic

Posted on March 19, 2018

Lobster is very easy to make and this BBQ Lobster Tails With Lemon & Garlic recipe is just about as delicious and easy as you can get. Six ingredients and 20 minutes will have you eating a fancy dinner faster than you would think. Don’t let this dish intimidate you. In fact, the most challenging part of this whole recipe is deciding what you want to have on the side.

Posted in: Seafood
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Irish Quesadillas

Irish Quesadillas

And Irish Potato Skins

Posted on March 12, 2018

Whether you’re gearing up for a delicious St. Patrick’s Day, or want to put a fresh spin on some pub food, Irish Quesadillas are a great way to turn some heads (and taste buds). Potato farl layered with sharp Irish cheddar cheese, horseradish mayo, and fresh corned beef; these mighty morsels can be made slider sized or large, depending on your preference. Just make sure you have plenty to go around.

Posted in: Appetizers, Beef
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Beef & Stout Pies

Beef & Stout Pies

With Caramelized Onions and Mushrooms

Posted on March 07, 2018

Originally shared in 2013, these Beef & Stout Pies are hearty little pastries filled with beef stew and a whole lot of flavor. Great for a cool evening, and served with a salad and fresh bread, these meat pies are a fun and delicious recipe. For more information about baking on the grill, or to find out about the set-up when baking the pies, (see images below) visit our blog about baking on the grill.


YES YOU CAN BAKE ON YOUR BBQ

Posted in: Beef
Comments: 0
Grilled Chicken Breasts

Grilled Chicken Breasts

Stuffed With Goat Cheese & Prosciutto

Posted on February 28, 2018

Originally made in July of 2011, these Grilled Chicken Breasts Stuffed With Goat Cheese and Prosciutto were quite delicious. They sound scary and complex to make but are really quite quick and easy. Served with loads of delicious and brightly colored veggies, this meal is especially tasty. The prosciutto and goat cheese are quite rich, when combined with the earthiness of the fresh sage, sweetness from the apricots, and mellow ricotta, then stuffed into a chicken breast and grilled to perfection, everything melds together beautifully. Aside from getting your fingers dirty while stuffing the filling into the chicken, this recipe is very easy to make.

Posted in: Poultry
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Healthy BBQ Beef & Grain Bowl

Healthy BBQ Beef & Grain Bowl

With Bok Choi

Posted on February 20, 2018

Wholesome and delicious, these healthy BBQ beef and grain bowls with bok choi will keep you full for a while. Succulent, marinated beef is sliced thin, served on a bed of whole grain rice, with grilled bak choi, carrot, zucchini, and roasted sweet potato. Portions are key to making this a successfully healthy meal, by going heavy on flavorful veggies, and lighter on meat and grains you get a super boost of fiber and vitamins.

Posted in: Beef
Comments: 0
Double Thick Tandoori Pork

Double Thick Tandoori Pork

with Raita

Posted on February 14, 2018

Originally cooked in January of 2012 as part of a New Year’s resolution to be more open to trying new things, the Double Thick Tandoori Pork with Raita, from Ted Reader’s Everyday Gourmet Grilling cookbook, is the perfect way to experience new and interesting flavors. If you’re in the mood for something different and don’t know where to start, tandoori is a fantastic flavor. Make it as spicy as you want, or keep things super mild. I used to be a picky eater. I grew up with meat and potatoes; the craziest we got was plain ground beef in flour tortillas for taco night. I was introduced to Japanese cuisine at the age of fifteen and things just kept getting tastier from there. I became a food adventurer and so can you.

Posted in: Pork
Comments: 0
How To Grill Tomahawk Steaks

How To Grill Tomahawk Steaks

Serve a Succulent Tomahawk Steak

Posted on February 06, 2018

Some cuts of meat are impressive when served; the Tomahawk Steak is one of them. But how do you grill tomahawk steaks? Using one of my favorite grilling techniques, the reverse sear is an easy way to ensure the best results. A plethora of delicious spices, a hint of smoke, and a SIZZLE ZONE sear make this one easy and romantic meal to pull off. Whether it’s for Valentine’s Day or just a special meal for two, this recipe is sure to impress.

Tomahawk steaks are a cut of beef rib eye steak with about 5 inches of frenched bone for presentation.

Posted in: Beef
Comments: 0
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