Posts Tagged ‘yummy’
Well it was time for me to create a brand new Youtube Channel. Very excited to share it with you all. I am planning on lots of content uploads this year with how to videos, goofy vids I shoot on my BBQ adventure and so much more.
Please make sure to subscribe and check out this brand new Trailer for Season 2 of BBQ Crawl that will premiere April 1 on the Travel & Escape Channel
When it is snowing and blowing I like big bowls of soups and chili. This soup is really easy to make. My recipe doesn’t have any cream but feel free to add up to a cup for a richer soup. The most lengthy part of this recipe is the smoking of the sweet potatoes. Smoking sweet potatoes brings out their sugars, and a really nice nutty flavor.
I smoke them at 275F indirect with hickory, maple or apple. The time can really vary from 3-5 hours depending on their size. Make sure to pierce them multiples of times with a fork or a tip of the knife prior to placing them in the smoker. If you are going to get a nice fire going – you may as well use the whole grill space. I do large batches of sweet potatoes in the smoker then freeze for later use. I like the texture of the sweet potatoes to be really soft. The fork should have no resistance when I poke the potato. When I freeze them I leave them in their jackets then wrap in plastic wrap individually then into a large ziploc bag. Then its easier to pull them out for a mash, a soup, ravioli or even in a sauce.
For the Soup:
- 3 medium smoked sweet potatoes peeled and chopped
- 2 large (1 pound) large leeks chopped & rinsed well
- 1 medium sweet onion finely chopped
- 2 stalks celery finely chopped
- 3 tablespoons bacon fat
- 2 tablespoons minced garlic
- 5 cups chicken stock
- 2 teaspoons fresh thyme
- Kosher salt & pepper to taste
- 1/4 lb bacon cooked then crumbled
- Chopped chives
- Nonni’s Focaccia Croutons Parmesan with Garlic (Available at Sams or Costco)
In a large pot add the leeks, onions, celery, a pinch of salt and the bacon fat. Sweat the veggies for at least 15-20 minutes until they just begin to soften. Add the sweet potatoes, garlic, thyme and chicken stock. Bring the soup to a boil then simmer for 45 minutes to an hour until the leeks are completely soft. Using an immersion blender puree the soup until smooth. Taste the soup then add salt & pepper to your liking. Serve garnished with chives, croutons and bacon. Serve hot or cold.
It is the blah time of year people. Blah. Blah to the icky roads, blah to the I am over winter already just blah. This is the perfect time to make something sunny & bright.
This tasty salad will perk up your taste buds and your mood.
Start with picking the biggest and brightest peppers you can find.
After you have roasted your peppers cut them into long strips. Arrange them in a starburst pattern on a large plate alternating colors. No you don’t have to. You could just throw it all in a bowl and be done with it…… but c’mon it just makes it look pretty….. go with it.
Make sure to assemble the dressing in a small mason jar. There will be plenty leftover for another salad.
Sprinkle on some finely minced red onion, crumble on some feta, a few chopped scallions or herbs, then drizzle on the dressing. Seriously easy stuff.
Packed with flavor its a family favorite at our house. Its a blah buster. Enjoy.
Roasted Pepper Starburst Salad
- 4 large peppers roasted & cut into strips
- 1/2 cup crumbled feta
- 1/4 cup finely minced red pepper
- 2 tablespoons assorted chopped herbs (thyme, parsley, chives, dill)
- herb dressing (recipe below)
- 3/4 cup canola oil
- 1/4 cup red wine vinegar
- 2 tablespoons dijon mustard
- 2 teaspoons dried dill
- 2 teaspoons dried oregano
- 1 teaspoons dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Assemble all dressing ingredients into a small mason jar. Secure the lid and shake vigorously. Refrigerate any unused dressing.
Frozen cherries are on sale this week at one of my local grocery stores. As soon as I saw them I knew I had to make this sauce again. It is a sweet with heat type of sauce. Like more heat ? Add more chipotles or reduce the amount for a sweeter sauce.
I’ll be using this sauce on some ribs this weekend. mmmmmm BBQ.
Cherry Chipotle BBQ Sauce
- 3 cups Frozen Sweet Cherries
- 1 cup Ketchup
- 1/2 cup Brown Sugar
- 2 Chipotles in Adobo sauce (*Adjust to your heat preference)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Yellow mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Granulated garlic
- 1 tablespoon Granulated onion
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
Place all ingredients into a medium sized pot. Bring to a boil then simmer for 10-15 minutes. Set aside to cool then using a blender or food processor pulse until smooth. Great on pork.
I love Beef. So many great cuts … so little time. I also love my mortar & pestle. Very soothing to smash the daylights out of some ingredients. Good for stress relief.
We had this tri-tip for dinner tonight = super easy . I used my traeger grill tonight with Oak pellets. I like doing tri-tips on charcoal and gas grills as well however it’s cold out there and I opted for an easier route tonight.
If you are not familiar with Tri-Tip you really should be. It is an excellent cut of beef. Just make sure to cut across the grain and never over cook it.
Smashing Good Beef Tri-Tip
2 beef tri-tip (2-3 lbs each)
¼ cup apple cider vinegar
½ cup canola oil
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons granulated onion
2 teaspoons dried parsley
2 teaspoons dried chives
1 teaspoon ground chipotle powder
1 teaspoon mild chili powder
Assemble all of the marinade ingredients into a small food processor or mortar and pestle. Pulse or grind until fully mixed. Place your tri-tips in a ziploc bag and cover with marinade. Remove as much air as possible from bag and place in the fridge for a minimum of 4 hours or overnight.
Preheat grill to medium high heat. (I set my Traeger to 275F)
Smoke until the internal temperature is 130F (on a pellet grill this can be anywhere from 1 – 1.5 hours)
Remove from grill and rest tented with foil for 10 minutes.
Slice the beef thinly across the grain and serve with residual juices.
I decided to take 3 of my favorite food groups – Whisky, Bacon and Chocolate and combine them into one over the top crazy decadent dessert.
These are not your everyday truffles.
- 20 oz best quality semi sweet chocolate chopped finely
- 1 cup heavy whipping cream
- 2 oz Forty Creek Whisky
- 1 tsp vanilla
- 1 cup semi sweet/dark or milk chocolate chocolate melted
- 8-12 slices pig candy finely chopped
Place the 20 oz of chocolate in a large glass bowl. Heat heavy whipping cream to a simmer. Pour cream over chocolate and add vanilla and whiskey. Let sit for a couple of minutes. Using a rubber spatula stir until the chocolate, whiskey, vanilla and cream are mixed well. Place in fridge for minimum of 4 hours or even better overnight to set up. Using a melon baller or small ice cream scoop portion out the truffles. Place on baking sheets covered with parchment. Place in fridge for 1 hour to harden. Dip truffles into melted chocolate (I use a couple of fondue forks for this) and top with finely chopped pig candy. Place on parchment paper to set and chill or freeze until serving. You can also substitute the whiskey for rum or other extracts to change the flavor profile.
Makes approximately 40/50 truffles
This is a very rich and decadent sauce for grilled steaks, and all hearty roasts. Turns an everyday dinner into something spectacular.
- 2 cups assorted Sliced Mushrooms
- 3/4 cup heavy cream
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 tablespoon Coarsely ground fresh black pepper
- 1 tablespoon Dried Rosemary (or if using fresh 2 tablespoons finely chopped)
- 1 tablespoon minced garlic
- 1/2 tablespoon kosher salt
* add 1/4 -1/2 cups beefstock or wine if you prefer a thinner sauce.
In a large skillet melt butter and olive oil over medium high heat, when the butter is bubbling (approx 2 minutes) add garlic and cook for one 1 minute. Add mushrooms and cook until softened and golden. Add rosemary, cream, salt and pepper simmer for 5 -6 minutes until thick enough to coat the back of a spoon. Top with additional fresh rosemary serve immediately.
So there are so many games on each and every day! For the record…. I am an eternal optimist. I am a Toronto Maple Leafs Fan. For good or for bad its been a long 9 years…..
Lots of parties and that means super snacking and of course great munchies!!
Here are some great links to delicious munchies you can serve at your playoff parties…
Diva Q MOINK balls inspired by Larry Gaian from the BBQ Grail
MMM Shrimp & Sausage Bites - pork & seafood come together for a power packed bite of goodness!
4 Cheese ABT’s – stuffed jalapenos wrapped in bacon and smoked to yumminess!
Diva Q Jalapeno Dip & Grilled breads – so easy to make it should be illegal.
Chevaps – Because meat on sticks makes people happy!
Pizza Pizza Pizza – Everyone loves a good pizza.
Simple Kansas City Style BBQ Sauce
- 2 cups brown sugar
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tablespoon white sugar
- 2 teaspoon ginger
- 1 teaspoon chipotle powder
- 1/2 teaspoon kosher salt
- Combine all ingredients in saucepan.
- Simmer until smooth and thickened to desired consistency—approximately 15 minutes.