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Kahlua Chocolate Cake

Kahlua Chocolate Cake

with Strawberries & Cream

Posted on February 22, 2017
Kahlua Chocolate Cake with Strawberries & Cream was created in celebration of National Kahlua  Day and National Strawberry Day. How fortuitous is it that these two things would share a dedicated day. Mashing the two of these delicious flavors together was far easier than I had imagined. The sweet fresh strawberries, creamy icing, and dense cake come together for a flavorful dessert that is at once hearty and light. 

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Clam Chowder

Clam Chowder

For Two

Posted on February 22, 2017
Clam Chowder For Two is a fast and easy supper or a great little appetizer. Creamy and full of flavor, you won’t believe how easy it is to make. Smoking the cream and the clams add a barbecue flavor like no other. 
Posted in: Seafood
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Sous Vide Steak

Sous Vide Steak

with Red Wine Reduction

Posted on January 17, 2017
If you’ve been keeping up with the latest and greatest, you have probably heard of a cooking technique called Sous Vide. It’s 2017’s biggest kitchen trend. Thanks to my portable Sous Vide cooker, Joule, by ChefSteps, I have been able to keep up with the latest and greatest in gastronomic trends. Using a grill in conjunction with cooking Sous Vide just makes sense. Cooking anything using this technique means some very tender and tasty food, however, meats will need caramelization on the outside for a really toothsome flavor. That’s where the grill comes in. It’s perfect for giving you a caramelized crust on the outside! Using the infrared side burner to sear off the steak after cooking Sous Vide just takes this Sous Vide Steak with Red Wine Reduction to the next level. 
Posted in: Beef
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Smoked Vanilla Bean Ice Cream

Smoked Vanilla Bean Ice Cream

with Candied Bacon and Caramel

Posted on November 09, 2016

To make smoked ice cream, you need to start with smoked cream. It’s surprisingly simple, and has a subtle flavor that complements salty and savory tastes. Smoked Vanilla Bean Ice Cream with Candied Bacon and Caramel is a mouthful in more ways than one. It’s the perfect treat to turn into an ice cream sundae on National Sundae Day. This easy, no churn, ice cream recipe may just make it to the top of your favorite dessert list.

Posted in: Desserts
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BBQ Sundaes

BBQ Sundaes

Layers of Savory Goodness

Posted on November 09, 2016
It’s National Sundae Day soon. Don’t relegate yourself to consuming copious amounts of ice cream layered with delicious tidbits like strawberries, chocolate fudge, and whipped cream. (Not that this is a bad thing) Why not try something layered with more savory treats? BBQ Sundaes are made with the expectation that you have prepared each of the ingredients prior to beginning this fun way of serving your favorite barbecued delicacies. If not, you better get grilling. I’ve made some recipe suggestions for you, picking out my favorites for these delicious BBQ Sundae layers. 
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Smoked Salmon

Smoked Salmon

Cold Smoked on a Gas Grill

Posted on November 09, 2016
The day I received my Apollo Water Smoker from Napoleon was the day that my grandmother asked me to make Smoked Salmon for her. Generally for smoking you want to keep the grill or smoker between the temperatures of 200°F and 275°F, perfect for ribs and pulled pork. For Smoked Salmon, you need a colder temperature of 140°F or so. The idea is that you’re not cooking the fish but using the smoke to preserve and flavor it. I’ve never been able to keep the smoker lower than 200°F when using charcoal. But then I had a brainwave. What if I used my Prestige™ PRO500 instead?  One burner on super low with a PRO Stainless Steel Smoker Tube full of chips would fill the grill with delicious smoke and keep the temperature low. Well guess what? Success! Delicious, delicious, fishy, success! 
Posted in: Seafood
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Corned Beef On Rye

Corned Beef On Rye

With Horseradish Slaw & Irish Cheddar

Posted on March 17, 2016
I made Corned Beef On Rye With Horseradish Slaw & Irish Cheddar after trying a sandwich at Panera. It was a meaty Panini, and was full of delicious. Being St. Patrick’s Day, I needed to Irish things up a little. So after making homemade Corned Beef, I decided to make an amazing Panini of my own. The trick? The secret? Horseradish Mayo.
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Irish Potato Farl

Irish Potato Farl

Also known as Potato Bread

Posted on March 17, 2016

Irish Potato Farl is a quick, flat bread made with leftover mashed potatoes. Sometimes just fried up and eaten with butter as a snack, it is also served with a full Irish breakfast called an Ulster Fry, along with baked beans, tomatoes, sausage, bacon, black and white pudding.

Funnily enough, I never tried to make this because I was afraid I would mess it up. I had an Irish great grandmother who would make it by hand for the family, then my wonderful grandmother started making it too, but it always seemed to be magical and secret. Until I finally learned that my grandmother at least was using the food processor. So I decided that this St. Patrick’s Day I should grill some up. 
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Smokehouse Maple Chicken Legs

Smokehouse Maple Chicken Legs

With McCormick’s La Grille Wet Rub

Posted on March 10, 2016
Smokehouse Maple Chicken Legs With McCormick’s La Grille Wet Rub was super easy, two ingredients, fast and delicious.


*The chicken marinates for the time it takes to heat the grill.

Posted in: Poultry
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Super Perogies

Super Perogies

With Cheese & Chives

Posted on March 10, 2016
I was at a complete loss as to what I should make for supper one night. I was hungry, alone, and it was after 8 pm. I hadn’t pulled anything out to defrost, and driving to a takeout joint seemed like so much work. Then; a shining light from the freezer. Angels sang and inspiration patted me on the back. Super Perogies With Cheese & Chives was born. 
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