This month we are featuring “PHAT FOODS” – Pretty Hot And Tempting bites of deliciousness! A little spice is always nice, so let’s finish out the summer with something we are all used to in Texas… HEAT!
Nashville Hot Whole-Roasted Cauliflower
Brie with Spiced Nuts and Caramel
How many times do you go somewhere and you’re begging the host for the recipe?! Either that or you’re smuggling one last bite in your mouth trying to figure out if that’s rosemary or thyme, so that you can make that recipe next weekend! For this month’s featured deliciousness we are highlighting 5 star recipes… ones you will surly want the recipe for!
Appetizer – Buffalo Chicken Meatballs
Salad – Jamie’s Cranberry Salad (we don’t know Jamie, but the salad is delish)
Main Dish – Whiskey Grilled Baby Back Ribs
Side Dish – Quinoa and Black Beans
Dessert – Sopapilla Cheesecake Pie
Cocktails – Honey Rose Margarita and 25 other springtime cocktails
Non-Alcoholic Sips – Luscious Slush Punch
This will be something that will really go the distance… Sweet Tea Caramelized Onions! Enjoy them on top of a steak with blue cheese, on chicken, on salmon, burgers, use inside a toasted sandwich or quesadilla. Simply use them when you just want to make something better!
Sweet Tea Caramelized Onions Serves 1 cup
Cook Time: 35 -55 minutes
2 large yellow onions
3/4 tsp. Kosher salt
1/4 tsp. ground black pepper
2 tsp. oil of choice
1⅔ cup sweet tea of choice
⅛ cup granulated sugar
Cut each onion into 1∕8 inch strips (follow the natural lines of the onion.) In a large bowl, add the cut onions, salt, pepper, and oil. Stir to combine all ingredients evenly.
Heat grill to medium. Lightly coat the cooktop with an oiled paper towel. Take the bowl of cut onions and empty it onto the grill. Spread the onions evenly on the grill and do not touch them for about 5 minutes. This will allow the natural sugars from the onion to start to caramelize. Stir the onions around a little to now caramelize the other side of the onions. Let them cook without touching for another 5 minutes. Once the batch of onions has evenly caramelized turn the outer burner off and adjust the inner burner to medium/low.
In a medium sauté pan add the cooked onions, cup of sweet tea, and granulated sugar. Allow this to cook on the grill for about 25 min. Stir occasionally to assure no sticking. The liquid should be close to gone at this point. The onions are done, however now is the chance to really make those onions pop with flavor; if time permits, add the remaining 2∕3 cup sweet tea and allow that to cook for another 20 min. Place finished onions in a bowl and allow to cool.
Use hot or refrigerate for later use.
June brings hot heat and lots of backyard BBQ eats! June also brings National Cheese Month, Turkey Month and Fresh Fruit and Veggie Month, so we thought we would collide these to make a culinary creation. Who’s hungry?
Ricotta Cucumber Tea Sandwiches (nice and light, and very tasty)
Feta and Shaved Asparagus Salad (sounds weird, but we think you’ll like it)
Crunchy Havarti and Pickle Hamburger (really just a fancy cheeseburger if you ask us, but still delish)
California Salsa Verde Chilaquiles (not sure what this is, but it was good… realllll good)
Baked Ziti with Summer Vegetables (because it has vegetables, it’s healthy… just trust us)
Honeysuckle Lemonade Cocktail (because by now you’re thirsty)
Watermelon Margaritas (still thirsty?… cheers)
Mini Monte Cristo Sandwiches (Your new favorite recipe, we promise)
Grandby’s Sour Cream Pound Cake (We don’t know who Grandby is, but he/she sure does know how to make a good cake)
Ooey Gooey Butter Bars (We have probably made these a thousand times and they are still everyone’s favorite)
And before we split out of here…
Banana Split Lasagna (don’t eat the whole pan, even if you want to)
23 lb. chuck roast (cut in bite size chunks)
1 large white onion (chopped)
6 whole carrots (chopped)
6 celery stalks (chopped)
3 cups kernel corn
12 large white mushrooms (chopped)
6 medium baking potatoes (chopped)
4 cloves garlic (minced)
1 package brown gravy mix
1 package au jus mix
2 1/2 cups water
3 tbsp. corn starch
Salt Pepper
Slow Cooked Beef Stew
Serves 10 12
Prep Time: 30 minutes
Cook Time: 4 hours
Here’s hearty and savory blend of beef and vegetables that’s sure to warm you up on a chilly day. If you haven’t used a Dutch oven in the past you’re in for a treat. Leave uncovered for the first 30 minutes to infuse a mild, smoky flavor to the stew. Serve with fresh warm bread and butter.
Set up the grill for indirect cooking and heat to 300°F (149°C). In the 7 quart Dutch oven, add 2 cups of water, stir in the gravy and au jus mixes. Add all the ingredients (except the corn starch). Salt and pepper to taste. Fold with a large spoon to mix the ingredients. Place the Dutch oven uncovered in the grill and allow to cook for 30 minutes (to add smoky flavor). Cover and allow to simmer for 34 hours. Mix the corn starch with 1/2 cup of water and whisk until thoroughly blended. Add to Dutch oven and fold ingredients. Allow stew to simmer for another 30 minutes. Serve immediately with warm bread and butter.
2 lbs. medium sized yams
3 tbsp. unsalted butter
1/4 cup good quality maple syrup
2 tsp. Dijon mustard
1 teaspoon fresh rosemary, minced
Salt
Pepper
Grilled Rosemary Sweet Potato Fries
Serves 4
Cook Time: 20 minutes
Sweet potatoes have gained popularity as the new french fry. These smoky sweet potato wedges are the perfect complement to any burger or steak dish.
Place the yams in a pot of cold water; add 1 tbsp. of salt. Cook until the potatoes are just tender when pierced with a knife, about 15 minutes. You can also microwave the yams whole, until just tender. Let cool slightly, and then cut each yam into four or six 1/2in. thick wedges (depending on the size of the yam). Combine the butter, maple syrup, Dijon mustard and rosemary in a small sauce-pot. Season the mixture with salt and pepper. Bring to a simmer over medium heat, then remove from the heat. Heat your Twin Eagles Grill to high heat. Brush the yam wedges with the butter mixture and season with salt and pepper. Grill the wedges until lightly golden brown, turning often, about 5 minutes. Remove to a platter and drizzle with remaining butter mixture. Serve hot.
2 chipotle chilies, from a can of chipotles in adobo sauce
2/3 cup maple syrup
1/2 stick (2 oz.) unsalted butter
1 clove garlic
Salt
Pepper
8 ears of corn, husks pulled back and cleaned
Grilled Corn on The Cob With Maple Chipotle Glaze
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
The smoky heat of chipotles and the sweetness of maple syrup are absolutely delicious when combined with the flavor of grilled corn.
Finely chop the chilies, using a food processor or by hand. Place the minced chilies in a small saucepan along with the maple syrup, butter and garlic. Season liberally with salt and pepper. Place the pan over medium heat and bring to a boil, stirring often. Reduce the heat to low and simmer for 10 minutes, or until slightly thickened. Remove the glaze from the heat and let rest at room temperature. Preheat your Twin Eagles Grill to medium heat. Rinse the cleaned ears of corn with water and place them directly on the grill. Grill, turning often, until tender and slightly charred in spots, about 10 minutes. Brush the corn with the glaze and continue to grill for about 5 minutes more, turning often.
Crust 1/2 cup butter, cubed
1/2 cup packed brown sugar
1½ cups gluten free allpurpose flour mix
1/2 cup cocoa powder
pinch of salt
Fire Roasted Cherry Topping
1 lb. fresh black or red cherries, (or 1 bag of frozen cherries)
1 tbsp. melted coconut oil
pinch of sugar
1/4 cup water
2 tbsp. brown sugar or maple syrup
pinch of cinnamon
Cheesecake
2 (8 oz.) packages of cream cheese
(250 g packages or 1 cup each)
Fire Roasted Cherry Cheesecake
Serves 10
Prep Time: 20 minutes
Cook Time: 1 hour
Fire Roasted Cherry Cheesecake is another cheesecake to add to our growing collection of cheesecake recipes. This cheesecake is completely gluten free, and totally awesome! Try it yourself.
Preheat your grill to 375°F, preparing for indirect grilling. Line a sheet pan with foil and spread the cherries on it, drizzle with coconut oil and sprinkle with sugar. Grill over indirect heat while the grill is preheating, (and while you make the crust and cheesecake,) between 15 and 25 minutes. Once they’re split, juicing and bubbly, remove the cherries from grill and transfer them to a saucepan. Set aside. Bring the cream cheese to room temperature while you make the crust. Using a stand mixer, or by hand, cream together the butter and sugar for the crust. Add the flour and cocoa powder, using a pastry cutter or two butter knives to cut the sugar mixture in to the flour and cocoa powder until you have a crumbly mixture that will stay together when pressed. Cut the cream cheese into squares. Blend them with the sugar, flour, and vanilla, using a hand or stand mixer. Add the eggs and yogurt, beating on low, until smooth. Warm the cream until steaming. Pour the cream over the chocolate chunks, stirring until melted. If the chocolate doesn’t all melt, use the microwave in short 15 second bursts until everything is melted.
2/2 1 cup Greek yogurt, plain, vanilla or cherry 1 cup sugar 2 tbsp. gluten free all purpose flour 1 tsp. vanilla 2 eggs 1 cup solid dark chocolate, broken into small chunks 1/4 cup of cream Pour the filling into the crust lined pan. Swirl in about half of the dark chocolate. Bake at 350°F for approximately 45 minutes. You can test the doneness of your cheesecake by carefully jiggling it. If the center‐inch still moves like jello, you’re ready to pull it out. Cool in the pan for about 15 minutes, then remove the sides of the pan and cool another 15 minutes. You can serve still warm, or chill for at least an hour. Do not put it in the freezer. While waiting for the cheesecake to cool, add the water, sugar, and cinnamon to the cherries. Bring them to a simmer. Allow to cool, or keep warm. When you’re ready to serve, top the whole cheesecake with the fire roasted cherry mix
This month we are taking the tried-and-true “burger” and giving it some kick! This will be your new go-to recipe for your football watching weekends!
1½ pounds ground beef
1/2 tbsp. Kosher salt
1/2 tsp. black pepper (or more/less to taste)
Hot Pepper Jelly
Guacamole
Bacon
Rolls
Greens (lettuce, spinach, etc.)
In a bowl, toss meat with seasoning. Form into patties and place on a large plate or baking sheet (about 7-8 patties). Cover and chill 2 hours or overnight. Allow burgers to come to almost room temperature before grilling. Season all sides of the burgers with additional salt and pepper. Clean, oil and heat grill. Once hot, place burgers onto the grill and cook until done to your liking. Once you flip the burger, baste the cooked side with some of the hot pepper jelly, when you remove the burgers, baste the other side. Assemble burgers with guacamole and bacon. Add an additional dollop of jelly on top of the burger and top with the other half of the bun. Smush it down a bit and dig in!
For more great recipes like: wild mushroom and blue cheese stuffed burgers, grilled lobster tail with Baja butter, apricot glazed pork kabobs, grilled sausage stuffing, blueberry dumplings or grilled pineapple with coconut caramel glaze … taste here!
Everything is better outside, right? With the weather cooling off, it’s the perfect time to take your big weekend breakfasts to the patio! We’re getting cozy with some french toast kabobs, grilled breakfast tacos and grilled breakfast pizza and sausage gravy, raspberry mimosas and grilled fruit parfaits!
After all, breakfast is the most important meal of the day!
We found and tested these delicious recipes, some of them are from the Food Network … so you know it has to be good!
Half a 12-inch brioche loaf, end discarded, bread cut into 1-inch cubes (about 48)
8 slices thick-cut bacon
1 1/2 cups well-shaken buttermilk
4 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Kosher salt
Cooking spray
Pure maple syrup, warm
2 Grilled bananas (optional)
Special equipment: eight 12-inch skewers
Thread 6 bread cubes onto each skewer, leaving at least 1/4 inch of space between cubes. Leave the skewers out overnight, uncovered, to dry out.
The next day, prepare an outdoor grill for medium heat. Grill the bacon, flipping as needed to ensure even cooking, until most of the fat has rendered and the bacon is charred in spots on both sides, about 10 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.)
Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a medium bowl until combined; pour into a rimmed baking sheet. Put the skewers of bread in the buttermilk mixture to soak, turning as needed, until the bread has absorbed some of the liquid but is not falling apart, no more than 5 minutes.
Spray a large piece of aluminum foil all over with cooking spray and place it on half the grill. Transfer the skewers to the foil in 1 layer, at least 1/2 inch of space between them. Grill, covered, turning the skewers a few times as needed, until the cubes of bread are golden in most places and no longer wet, 5 to 8 minutes.
Remove the skewers and foil from the grill, and return the bacon to the grill just until warmed through, 1 to 2 minutes.
Serve the grilled French toast kebabs and bacon with grilled bananas and warm maple syrup.
We couldn’t be more pleased with Texas Custom Patios and Steven. We have completed two projects with them. We are enjoying our extended patio and our fireplace that they rebuilt. The service and quality of their work was the best we have seen. We could always count on Steven to answer all our questions, return our phone calls, and show up on time. The finished results are more than we expected. We would recommend Texas Custom Patios and we will use them again for our next project.
We will get back to soon!
