Score big this football season with some tasty treats sure to have everyone screaming, TOUCHDOWN! Tailgate or patiogate… either way, give these recipes a go and someone’s tastebuds will win!
Pull-Apart Pretzel Skillet with Beer Cheese Dip
Candied Sriracha Bacon-Wrapped Onion Rings
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
It’s that weird time of year where you “eating healthy” resolutions are in the trash can, but swimsuit season is around the corner! For this month’s featured recipes we are serving up some sizzlin’ recipes that are tasty, healthy and perfect poolside.
Spring Tarts with Whipped Lemon Feta
Crispy Braised Chicken with Artichokes
Green Godess Vegan Potato Salad
The next two are not great for the swimsuit body, but they are too tasty not to include!
Maybe you’re not quite ready to hop at the chance to dine out for Easter just yet and prefer to have a helping at home! We have several recipes that we think you’ll love to enjoy with your family this Easter!
Ricotta, Ham and Scallion Tart
How is it that September is already here? So as we slide into fall, here are some tasty recipes for sliders.. salty and sweet! They are the perfect food for a little gathering as we continue chill and grill!
Monte Cristo with Brie Sliders
Grilled Stuffed Mushroom Sliders
Vegetarian Sweet Potato Sliders
Pickled Peach Grilled Cheese with Ham Sliders
It’s hard for some people to grasp pumpkin spice and all things nice before we have cooler temperatures, but fall is here and it’s time to celebrate! We put together a few recipes that will put you in the mood for our new season.
Grilled Pumpkin Granola with Pecans and Maple Syrup
Turkey Red Curry in Pumpkin Bowls
Bourbon Pumpkin Cheesecake Bars
Pumpkin Pie Spice Stuffed French Toast
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!
Spring and summer are perfect for afternoons on the patio while enjoying delicious food and cocktails. Below are recipes tried and trusted, enjoy!
Bacon Wrapped Keylime Jerk Green Beans
Hickory Smoked Chive and Cheese Twice Baked Sweet Potatoes
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!
Cheesy Pancetta Buttermilk Waffles
Cinnamon Roll Frozen Yogurt Muffins
Grilled Pears with Honey Whipped Ricotta
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
We would definitely recommend Texas Custom Patios. Ryan and the crew that works with him were very efficient and immaculate. Ryan let us know each day what steps would be taken during the process building our pergola for our patio. From the construction, staining, and installing the electrical outlets and fans. Valentine is a true visionary with his ideas and construction. Everyone is truly impressed with the job they did.
We will get back to soon!
