Tzatziki is perhaps one of my all-time favorite condiments. Cucumber, garlic, lemon, and tangy yogurt. Eat it with anything. I am a big fan of it prepared simply, on a spoon! This recipe is one of many variations on the theme. If you like more garlic, less lemon, etc., go ahead and make those changes. […]
This is a funky and addictive sauce with endless uses. It was featured most recently as a condiment for lamb during our lamb cooking lesson. Ingredients: Approx. 8-10 oz. feta cheese 3-4 Tbs. garlic, minced 1-2 Tbs. curry powder, fresh 1/2 cup extra virgin olive oil Process: 1. Combine all ingredients thoroughly into a smooth-ish […]
* Photo credit goes to www.replenishingsoul.com. As we described in more detail in our seared scallop post, cooking directly on the glass emitter panel of a TEC Infrared grill is a wonderful method to use for searing purposes and greatly expands this versatile grill’s already extensive repertoire. Ingredients: Sashimi grade Ahi Tuna Dizzy Pig’s Bayou-ish […]
* Photo credit goes to www.asweetpeachef.com. In our continuing pursuit to show the true versatility of the oft pigeon-holed TEC Infrared grill, we decided to do away with the cooking grids all together to see if we could create proper sear scallops by cooking directly on the glass emitter panel. Properly searing a scallop is tricky […]
* Photo and inspiration taken from The Pioneer Woman. You can see the original recipe, along with her step-by-step photos, here. This recipe is a delightfully refreshing change from the tired, cliche, and unispired green bean casserole that we are all accustomed to seeing at just about any family gathering. My version of this […]
*Photo credit goes to www.thepioneerwoman.com Ingredients: Zucchini Roasted red peppers Garlic, minced Rosemary, minced Thyme Olive oil Balsamic vinegar Soy sauce Kosher salt Freshly cracked black pepper Process: 1. Cut off the ends of the zucchini. Cut the zucchini in half (so they are half as long) and then cut each half into […]
The sauce for this recipe was inspired by 12 Bones of Asheville, NC. The rib recipe can be used as a starting point for any rib preparation. Ingredients: Baby back ribs Cimarron Doc’s Sweet Rib Rub Brown sugar Butter Chipotle hot sauce Honey For the Sauce: 2lbs. of fresh or frozen blueberries (4) 7 oz. […]
The history of cornbread is as old as corn itself! I know this sounds dreary, but it’s true. In the USA, we’ve known about and eaten cornbread since arrival of the Europeans. The native Americans learned early to dry and grind corn into corn meal, the basic component of cornbread. When mixed with eggs and […]
Ingredients: 2 bundles of collard greens (about 5lbs.) 3 large onions, chopped 8-12 garlic cloves, minced 2 ham hocks 1 package of bacon 3 large bay leaves 1 tbsp Slap Ya Mama “Original” Seasoning Crushed red pepper Cajun hot sauce or pepper sauce Plenty on low sodium chicken stock Apple cider vinegar Process: 1. Make […]
SMOKED Potato Salad Base Recipe Courtesy of Chef Anne Burrell and The Food Network. We simply added smoke and some additional love! Ingredients: • 2 pounds red bliss potatoes • 3 cloves garlic, smashed • 2 tablespoons olive oil • 6 slices bacon, cut into lardons • 1 red onion, diced • 3 ribs celery, diced […]