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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
Honey Glazed Pork Tenderloin

Honey Glazed Pork Tenderloin

Glazed pork goodness

Posted on August 01, 2017
Originally served in the summer of 2011, this pork dish was an instant hit with my family. It even encouraged leftover eating straight from the container! I have said many times that there is nothing better than sweet paired with pork, and this recipe for Honey Glazed Pork Tenderloin proves just that.  
Posted in: Pork
Comments: 0
Watermelon and Feta Skewers

Watermelon and Feta Skewers

With Basil and Balsamic Reduction

Posted on August 01, 2017
Watermelon and Feta Skewers an easy appetizer that takes summer grilling in a gourmet direction. Kicking back in the summer heat with your besties and some locally sourced cider never tasted so good. I made these skewers to serve with the intention of whetting our friends’ appetites before the main course, and boy did it work! I was surprised at the complex flavors and textures. The watermelon lost its grainy texture and the feta took on an even creamier one and picked up an enticing smokiness. Punch it all up by drizzling balsamic reduction over the top and adding fresh basil.
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Maple Garlic Chicken

Maple Garlic Chicken

Sweet, Sticky, Garlicky!

Posted on July 10, 2017
Maple Garlic Chicken is delicious. Super garlicky, sweet, and sticky. It goes great with just about anything you can think of to serve with it. A fresh salad with a tart and vinegary dressing pairs well, so do roasted potatoes, all salty and crisp.  This recipe is great for any chicken cut, from drumsticks to thighs, whole legs, and even breasts. Just remember to keep that skin on, because that is where the flavor is at. 
Posted in: Poultry
Comments: 0
Better Butter Burger

Better Butter Burger

Butter makes things even better

Posted on May 25, 2017

I originally made the Better Butter Burger in March of 2011 after watching Chef Ted Reader create these masterful morsels of magnificence at a Cottage Life Show demo. The Better Butter Burger harkens back to the day when hamburger patties were fried in butter on a hot griddle, and buns were brushed with butter before being toasted or grilled too. In celebration of National Hamburger Day, I thought it would be appropriate to revisit this recipe. Taking hamburgers to the next level and infusing them with delicious butter.

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Veal Tenderloin

Veal Tenderloin

with Roasted Garlic, Gorgonzola and Mushrooms

Posted on May 11, 2017

This year, for Mother’s Day, why not treat your Mom to something truly special (besides some great grilling gifts). Veal Tenderloin with Roasted Garlic, Gorgonzola, and Mushrooms is unique and flavorful, perfect for treating your Mom to a fancy dinner. Some find blue cheeses, gorgonzola, in particular, a little too much for them. If that is the case, or you have someone with an allergy, don’t worry. You can substitute something that you would prefer. Try goats cheese, sheep milk feta, or even parmesan. All of these are excellent choices.

Comments: 0
Shrimp Scampi

Shrimp Scampi

On The Grill

Posted on April 25, 2017
One of my husband’s favorite things to order when we go out to a seafood restaurant is shrimp scampi. For a treat, I made this recipe for Shrimp Scampi and added a bit of a grilled twist. Let me tell you, the smokiness from the grill just adds that little extra to take a fantastic meal to the next level. The Napoleon Stainless Steel Wok is a great accessory too, one of the top five in my grill-accessory-arsenal. It’s perfectly suited to tossing the pasta and shrimp together to get everything perfectly coated and saucy.
Posted in: Seafood
Comments: 0
Oatmeal Cookies

Oatmeal Cookies

On The Grill

Posted on April 25, 2017
Oatmeal Cookies are delicious. Cinnamon makes them fragrant, while the raisins and chewy texture make these cookies nearly perfect. This dessert recipe for the grill will please any cookie fan. You won't believe that these oatmeal raisin cookies came off the BBQ. 
Posted in: Desserts
Comments: 0
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
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
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