Entries: Recipes

Garlicky Ancho Chile Rub

2012-03-09T14:46:00+00:00

This easy dry-rub—similar to what’s used on ribs in the American Southwest—is more robust (and less tangy) than the more classic spreadable ancho chile Adobo Marinade. It shows it’s best profile on grilled red meats, though a light sprinkling is also welcome on practically anything. If you have a small food processor (or washable “spice” grinder), chop the garlic in it, then add the remaining ingredients and pulse until combined.

Bacon Bison Burgers

2013-05-15T17:59:21+00:00

While in Charleston earlier this year, I had the pleasure of visiting The Bar at Husk. Their burger is awesome! They are one of many places that blend bacon into the beef grind in their burgers, but their specimen is the best I have had. I’ve been thinking about the blend ever since, and have finally pulled together a recipe to share with you. In this version, I use lean bison that adds an incredible delicate flavor, mixed with apple wood-smoked bacon. The toppings are quite simple to let the smoky, grilled flavor of the meat really shine. Some high-quality butter pickles, a little Secret Sauce and some cold-packed cheddar are all you need to complete this phenomenal burger.

Rustic Gazpacho with Grilled Shrimp

2013-05-15T17:46:18+00:00

I call this gazpacho “rustic” for two reasons. Firstly, and most importantly, you have the fire-roasted flavor of the tomatoes and peppers. Secondly, I leave the tomatoes unpeeled, because frankly I think peeling them is a waste of time. However, if you find the texture of tomato skins objectionable, by all means feel free to peel them. The Serrano pepper adds a mildly spicy kick, but for a more intense heat, you can use three. You can make this soup as little as three hours in advance or as many as 24. The leftovers will also keep very well. I suggest grilling the shrimp immediately before serving. This soup also pairs marvelously with some grilled bread.

Oberon Flip

2013-05-15T17:18:22+00:00

Right after Bell’s Oberon hit tap handles in Michigan this spring, my good friend Kevin Adkins sent me his brilliant concoction, the Oberon Flip. It incorporates the perfect blend of refreshing craft beer and bright citrus flavors. I recommend you give it a try on a warm, sunny day.

Homemade Sweet Potato and Beet Chips

2013-05-15T17:04:10+00:00

One of the great things about cooking outdoors is keeping odors and mess out of the house, and frying is a great example. These homemade chips are fresh and delicious, and much more delicate than a bagged chip could ever be. Without worrying about shipping damage, you are free to make these chips super thin on the mandolin.

Mint Chocolate Chip Cream Stout

2013-03-12T15:31:02+00:00

Smooth and creamy Guinness Stout gets a boost from mint and chocolate flavors with a touch of malted milk. The head becomes even thicker and longer-lasting, and it carries the mint aroma to tease your senses before you drink. Give this simple concoction a try at your Saint Patrick's Day party.

Grilled Buttermilk Hot Wings

2013-01-17T19:40:52+00:00

These wings were a spontaneous creation for a party last weekend. They were a huge hit, disappearing in less than ten minutes, so I thought it would be best to share this gem with you. A quick brining in buttermilk and hot sauce yields tender and flavorful meat. The chile rub on the outside finishes the wings off with a perfect crust. I describe the heat-level on these as medium-hot.

Charcuterie Pizza

2013-01-17T19:30:05+00:00

This pizza is amazing! Cheese and cured meats are not new to pizza (think pepperoni pizza), but great cheese and great cured meats can elevate pizza to another level. In particular, the buttery and nutty Campo de Montalban makes an incredible contribution. The pork pate exterior becomes mouth-wateringly crisp from the high heat of the pizza oven. You can follow these specific ingredients, or use the leftovers from almost any meat and cheese board.

Shrimp and Spinach Pizza

2013-01-17T19:21:42+00:00

I was a little bit surprised to notice I have shared a shrimp calzone recipe, but not a shrimp pizza recipe. The time to change that is now. Succulent shrimp are matched perfectly with bright, juicy tomatoes, garden fresh spinach, garlic and toasted pine nuts. The preparation is simple, but make sure you undercook the shrimp before assembling the pizza. If you pre-cook the shrimp too much, it will over-cook on the pizza.

Pepperoni, Sausage and Onion Pizza

2013-01-17T19:10:57+00:00

A mixture of chorizo and Italian sausage is the secret to this pizza. The raw tomato sauce and red onion taste light and fresh against the decadent flavors of the sausage and cheese.