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Thai Peanut Grilled Shrimp

Thai Peanut Grilled Shrimp

With Stir-fried Noodles & Veggies

Posted on September 05, 2017
 

Originally posted in January of 2012, this recipe for Thai Peanut Grilled Shrimp was made as a treat for someone who loves shrimp. The bright veggies, marinated shrimp, and tangy peanut sauce come together for a delicious meal that pleases the seafood fanatic, and the Asian food aficionado. You would definitely find something like this at popular takeout restaurants, but it’s super easy to make at home too. Just start by firing up the grill. 

Posted in: Seafood
Comments: 0
BBQ Souvlaki Pizza

BBQ Souvlaki Pizza

Greek Inspired Recipe

Posted on August 21, 2017
This recipe for BBQ Souvlaki Pizza came about many years ago while visiting a friend. We needed dinner but didn’t have all of the stuff needed for souvlaki or pizza. However, when we combined all of the delicious individual ingredients, something magical happened. After that, I worked on refining the recipe until I finally landed on this savory Souvlaki Pizza.
Posted in: Pork
Comments: 0
Steak Quesadillas

Steak Quesadillas

with Fresh Guacamole

Posted on August 17, 2017

I thought this recipe could use an update. Originally made for an office lunch and learn in 2011, I have been making these steak quesadillas for a while. They're delicious and quick and I have been making them as a quick snack for dinner (in smaller portions) for ages now. Once you know how to grill a steak to perfection using your SIZZLE ZONE™ side burner, it's a piece of cake. Use the Napoleon BBQ Pizza Spatula to make moving those large tortillas around the grill super easy too! 

Comments: 0
Smoked Pulled Pork

Smoked Pulled Pork

Kansas City Style with a Canadian Twist

Posted on July 18, 2017
Smoked Pulled Pork is the ultimate summer party food. Soaked in sweet and spicy sauce, served on a bun, stuffed into a roasted potato (regular or sweet), and eaten with your closest friends and family, there is no doubt that summer is incomplete without making some smoked pulled pork. This recipe is KansasCity Style, with a bit of a Canadian Twist. I served this to my neighborhood when we had a block party to celebrate summer. It was the perfect porcine potluck provision to share. 

 

If you are making the pork ahead of time or to freeze for later, you can skip adding the sauce to the shredded pork. If packaging for the freezer, instead of serving it all at once, make sure that you freeze it for maximum freshness by following the directions in this blog post. I generally pack 1 lb. at a time; that will feed about four when reheated.  

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Sous Vide Ribs

Sous Vide Ribs

With Cider BBQ Sauce

Posted on March 29, 2017
Before I started using the Joule by ChefSteps, I thought that smoking was one of the better ways to prepare ribs, followed shortly by braising. Sous Vide Ribs With Cider BBQ Sauce changed my mind on that one for sure! It’s easy, the ribs come out succulent, looking beautiful, and you can add as much or as little smoke as you want. 
Posted in: Pork
Comments: 0
Roasted Potato Salad

Roasted Potato Salad

With Black Garlic Vinaigrette

Posted on March 29, 2017
While shopping for ingredients, I found a package of black garlic. “What is that?” you may ask. Well, black garlic is whole heads of garlic that have been fermented in a process that is a lot like dry aging meat. Black garlic generally has a sweeter taste than fresh garlic, which makes it perfect for this tasty treat. I made Roasted Potato Salad With Black Garlic Vinaigrette when I decided that I wanted something a little different than a creamy potato salad. Looking through my pantry of spices, I spied the black garlic I had just purchased and things just happened from there. 

Posted in: Veggie & Fruit
Comments: 0
Farmstead Sourdough Bread

Farmstead Sourdough Bread

How to make sourdough starter

Posted on March 29, 2017

I don’t know if you noticed, but I am a little obsessed with sourdough bread. Farmstead Sourdough Bread is possibly the best thing you will ever create. If you love bread, and sourdough, as much as I do, then having an endless supply available is going to be the greatest thing ever. I mean, I am already counting down the minutes until I can make more. 

I was blessed with a gift. A friend of mine bestowed upon me some of her own starter, which she has been cultivating for seventeen years! SEVEN-TEEN-YEARS! I was given instructions that were fairly basic. No metal shall touch the starter or it will be kaput (metal kills the bacteria). Keep it in the fridge, feed once per week with 1:1 water and flour. Pull the starter out 24 hours before you want to bake, keep at room temperature for those 24 hours, and feed it after you have used the starter to bake. 

Posted in: Miscellaneous
Comments: 0
Gumbo Pizza

Gumbo Pizza

Cajun chicken, sausage, and shrimp pizza

Posted on March 21, 2017
This recipe is kind of funny. I walked into the kitchen without a plan. The thing I wanted to make had fallen through because of one missing ingredient. Digging through the freezer I found some pizza dough (I know cheater!), next to that was some sausage, chicken, and shrimp. Sure I could ignore the pizza dough, and make a delicious gumbo, but what’s the fun in that when I could make Gumbo Pizza?! 
Comments: 0
Thyme and Feta Lamburgers with Avocado Aioli

Thyme and Feta Lamburgers with Avocado Aioli

on COBS Bread Gourmet Hamburger Buns

Posted on June 15, 2016

Thyme and Feta Lamburgers with Avocado Aioli on COBS Bread Gourmet Hamburger Buns are delicious, with a small kick that is mellowed out by the creamy and cooling aioli. They’re a different meal in a familiar package. Even my picky husband admitted that these were some mighty fine burgers.

Comments: 0
Gourmet Steak Pizza

Gourmet Steak Pizza

on Cheese, Herb & Garlic Mini Focaccia

Posted on June 15, 2016
If you’re creative enough just about anything can become pizza. Gourmet Steak Pizza on Cheese, Herb & Garlic Mini Focaccia proves that. I used very fresh ingredients for this recipe, and you can taste the difference. The tomatoes served as the sauce instead of using a traditional tomato sauce. I did this because I didn’t want to top the cheesy goodness of the fresh herbed focaccia with anything that would mask its delicious flavor. Instead, I enhanced the delicate herb and cheese flavor by adding succulent steak slices and red onion. 
Comments: 0
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