Recipes of the Month: National BBQ Month

May 30, 2019 Outdoor Cooking

Let the good times roll… summer is here and it’s time to fire up the grill! Hello pool parties, get togethers and making memories. The best way to your guests’ heart is through their belly. We have some recipes we want you to try…. they are sure to get the job done!

The Boss Burger

Pineapple Teriyaki Sliders

Guinness Mac & Cheese

Pepperoni Grilled Cheese

Hawaiian Shrimp Skewers

Lilikoi Lemondae

Cherry Cobbler

Recipes of the Month: Smoked Masterpieces

April 27, 2019 Outdoor Cooking

Spring and summer are perfect for afternoons on the patio while enjoying delicious food and cocktails. Below are recipes tried and trusted, enjoy!

Smoked Scalloped Potatoes

Bacon Wrapped Keylime Jerk Green Beans

Hickory Smoked Chive and Cheese Twice Baked Sweet Potatoes

Herb Crusted Prime Rib

Skillet Tennessee Apple Crumble

Smoked Bourbon Pecan Pie

Smoked Berry Lemonade

Charred Citrus Margaritas

Recipe of the Month: Savory French Toast Breakfast Sandwich

April 11, 2018 Uncategorized

Our recipe of the month is always tested, approved and most importantly, they are always delicious!  We have done everything from grilled pizzas to grilled peaches, wings to watermelon… cocktails to beer drunk chicken.  This month we are focusing on the most important meal of the day… breakfast!  We are putting a savory spin on a traditionally sweet breakfast favorite.

 

Savory French Toast Breakfast Sandwich

Here are some more incredible choices to break that fast on a beautiful Saturday morning on the patio!

Avo-Cottage Cheese Toast 

Bacon and Egg Grilled Cheese

Cheesy Pancetta Buttermilk Waffles 

Cinnamon Roll Frozen Yogurt Muffins 

Grilled Pears with Honey Whipped Ricotta 

Granola Yogurt Tarts

 

Recipe of the Month: Grilled… Dinner, Sides & Desserts

October 27, 2017 Outdoor Cooking

Slow Cooker Beef Stew on the Grill

Ingredients

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.

Directions

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.

Grilled Rosemary Sweet Potato Fries

Ingredients

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.

Directions

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.

Grilled Corn on the Cob with Chipotle Maple Glaze

Ingredients

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.

Directions

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.

 

Fire Roasted Cherry Cheesecake

Ingredients

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.

Directions

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

Recipe of the Month: Grilled Cheese Sliders and Tomato Bisque Shooters

January 25, 2016 Outdoor Cooking

REcipe of the Month- Grilled Cheese Sliders &Shot of Tomato Bisque (1)

Ingredients:

Tomato Bisque
2 tablespoons unsalted butter
2 shallots, sliced
2 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 (28 oz) can fire-roasted tomatoes
2/3 cup cooking sherry
1/3 cup chicken stock
3 tablespoons brown sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup heavy cream
Freshly snipped chives for garnish

 

 

Grilled Cheese
8 slices bread
Softened brown butter for spreading
8 ounces fontina cheese, freshly grated
6 ounces gruyere cheese, freshly grated
2 ounces parmigiano-reggiano cheese, freshly grated

Directions:

Tomato Bisque

Heat a medium saucepan over medium-low heat and add the butter. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.

Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.

Grilled Cheese
Spread the outsides of the bread with the softened butter. Heat grill to medium-low heat. Toss the fontina and gruyere and parm together, then fill the sandwiches with the cheese, topping the bread with a slice buttered-side up. Cook the sandwiches until golden on both sides, about 2 to 3 minutes per side, and the cheese is melted (and you get those cool grill marks). Let them cool slightly, then slice into sticks or squares with a serrated knife. Serve with the soup shooters.

We hope you enjoy this recipe as much as we do!

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