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Potato Leek Soup

Potato Leek Soup

with Smoked Cream and Three Cheeses

Posted on November 16, 2016
If you are looking for a soup that will fill you up and then some, this Potato Leek Soup with Smoked Cream and Three Cheeses is a soup that blasts “eats like a meal” out of the water! This soup eats like an all you can eat buffet! It’s rich, smoky, creamy, and super thick. It is packed with so much flavor! I’m not known for being a soup person (probably why there aren’t that many soup recipes on the blog), but this one will make a believer out of you. Or at least a soup lover.
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Maple Dijon Roasted Carrots

Maple Dijon Roasted Carrots

on the Grill

Posted on November 16, 2016
I’ve made these Maple Dijon Roasted Carrots a few times. It is the dish most often requested when I offer to bring something to family functions. The relatively simple glaze is loaded with Umami flavor. Read more about The Science of Barbecue – Why Grilled Food Tastes Good to learn more about Umami. This is a side dish that adds a bright pop of color to your table. The deep roasted flavor of the carrots pairs perfectly with whatever dish you serve. You can use regular carrots, go fancy with young carrots with the green tops still on, or even get really crazy and use brightly colored heirloom carrots.  However you slice or peel them, this side dish is de-lilsh! 
Posted in: Veggie & Fruit
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Chocolate & Peanut Butter Cake

Chocolate & Peanut Butter Cake

With Reese Peanut Butter Cups

Posted on November 16, 2016
After another quiet Halloween, we ended up with a ton of chocolaty treats. What better way to use up leftover candy than to make a Chocolate & Peanut Butter Cake With Reese Peanut Butter Cups. This dense and rich cake is bracketed by light and fluffy layers of peanut butter icing, topped with chopped peanut butter cups and drizzled with silky ganache. This dessert was a little too much after a big turkey dinner, but you’ve got to go big when it comes to dessert! 
Posted in: Desserts
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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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Duck Pizza

Duck Pizza

with Caramelized Onions, Candied Bacon & Balsamic Reduction

Posted on November 02, 2016
If you want to impress people, Duck Pizza with Caramelized Onions, Candied Bacon & Balsamic Reduction is a surefire way to do it. Loads of big flavors come together to form a succulent whole that seems as though it leapt off the pages of a gourmet magazine. To be honest, when I was asked to cook for some VIP’s recently, I was racking my brains, trying to think of something unique to make. Thanks to a colleague and fellow foodie, we came up with a fantastic combination of ingredients that turned into this amazing Duck Pizza.
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Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb

on the Rotisserie

Posted on November 02, 2016
The rotisserie is possibly one of the best grilling accessories you can have. Cooking a Slow Roasted Leg of Lamb on the Rotisserie makes for one succulent meal indeed. Savory spices, roasted garlic oil, and a little patience went a long way to making this family dinner an enjoyable one.

PRO TIP: Remove the grids and sear plates, place Napoleon's Cast Iron Charcoal and Smoker Tray on the burners and use some lump charcoal and wood chips to give your lamb that delicious charcoal flavor. 
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Chocolate & Espresso Tart

Chocolate & Espresso Tart

Decadent, rich, and the perfect balance of bitter and sweet.

Posted on November 02, 2016
I made this Chocolate & Espresso Tart as part of a menu for some VIP’s. It seemed like the perfect finish to an already rich meal, consisting of an autumn salad and Duck Pizza. I had a little difficulty with the texture of the chocolate. So, remember when you make your own, to be careful when melting the chocolate, not to heat it too hot, too fast. Strange things happen to chocolate when it’s heated too fast. My chocolate went sort of sticky and doughy, but it can sometimes go grainy, or clumpy too. The secret to a silky and beautiful tart is patience when you melt the chocolate.
Posted in: Desserts
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Spicy Chili with Dark Chocolate

Spicy Chili with Dark Chocolate

on the Grill

Posted on October 25, 2016
To celebrate National Chocolate Day on October 28th, I created three savory dishes that prove Chocolate isn’t just for dessert. You can check out my Chocolate Rubbed Back Ribs and Chocolate Rubbed Steaks here. After experimenting with a few different applications of chocolate in savory food, it was decided that I had to use the real thing in a dish. Also, it’s nearly November, something warming, like a stew, was definitely needed as well. This Spicy Chili with Dark Chocolate is the strangest chili that I have ever made, though it is certainly the most delicious. If you need a warm bowl of yum on a cool day, you need to try this chili. 
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