Chef Tom is back with a simple fall soup recipe. This Roasted Sweet Potato Soup is perfect for the fall/winter season, and would be a perfect appetizer for any holiday gathering
Rack of Lamb is one of those cuts of meat that just feels like it’s made for a special occasion. Well, this Rack of Lamb Roulade takes that special occasion to another level. This is a truly unique preparation that is as beautiful as it is delicious!
Tasty little chocolate treats are exactly what your holiday parties need, so fire up the smoker and try a batch of these Pumpkin Spice Truffles. You’ll be glad you did!
Fear not the Cornish Game Hen! These tasty little birds are everything you love about chicken in a smaller package. In fact, here in the United States, these birds are just smaller versions of the broiler chickens that we are used to. The presentation of this Grilled Cornish Game Hen with the bright and beautiful Cranberry Gastrique makes for an impressive presentation that is perfect for special occasions, but easy enough for a weeknight meal!
Looking for a new technique for cooking your holiday turkey? This Rotisserie Holiday Turkey, cooked over a charcoal fire in the Kamado Joe, has fantastic flavor and is incredibly juicy!
Two of the best things about the holiday season are pumpkin desserts and family recipes. So today I share with you a recipe from my family, that I can never get enough of. This Pumpkin Spice Bundt Cake is exactly what we need to kick Autumn into high gear!
Contrary to popular belief, turkey stock can add the perfect punch of savory flavor to your stuffing, rice dishes, gumbo, even turkey salad sandwiches. Make this stock in advance and freeze it for when you need it. Use an ice cube tray and freezer bags to make “flavor bombs” to drop in any dish needing a boost. The possibilities are plenty for this hearty stock recipe.
The Thanksgiving meal isn’t complete without a sweet treat, and the dessert that always gets the holiday nod is pie. Whether your pie flavor of choice is the fall favorite pumpkin or the traditional apple, you’ll want a pie crust with just the right amount of flake. And the best base comes from crusts made from scratch. Don’t fret – we take the guesswork out of crafting pie crusts with this hearty dough recipe.
The holidays are upon us and that means home entertaining and those long-anticipated dinner extravaganzas with family and friends. I’m always looking for the great wines at a great price that go well with the array of holiday cuisine. Wines that will leave your guests impressed with your thoughtfulness and send them to the wine store.
Brining is the process of submerging meat in a salt solution, often in combination with other flavoring agents (herbs, chili, aromatics), to give your meat its best shot at staying moist while cooking. With brines, you’ll want to marinate the whole bird/spatchcocked bird at least a couple of hours, but for more flavor leave it in the brine solution overnight.
Add a touch of barbecue to your holiday dinners with this chile brined, butter injected, spatchcock turkey, smoked on the Yoder Smokers YS640 Pellet Grill. Barbecue Smoked Turkey is sure to be a hit this holiday season!
Every Fall we just can’t wait for the weather to cool off so we can whip up a batch of Chili Blanco. Creamy and savory with a touch of char from the grill, this White Chili with Chicken is a recipe we can’t get enough of!
If you’re a fan of fried and spicy foods, then this Nashville Hot Chicken is a must-try recipe! Crispy fried chicken cooked right on the side burner of your gas grill, smothered in a FIERY cayenne paste! Don’t worry, you can adjust the heat to just how crazy or tame your taste-buds may be. Either way, the flavor is fantastic!
Chef Tom fires up the Clementi Wood Fired Oven for an incredible, simple Cajun Grilled Oysters recipe. The perfect appetizer to warm up your pizza oven!
Barbacoa is a meat that many of us here in the U.S. have come to know as shredded beef. Depending on the geographic location it could refer to whole heads of cows (or cheeks), even sheep or goat meat, often cooked over an open fire, but more traditionally wrapped in leaves and cooked in a pit, dug in the ground. The interpretation is loose, today. Often barbacoa is cooked over an open fire, braised or even steamed. Whatever the cooking method or meat, one thing you want to look for is a cut of meat with a high fat content, which makes beef short ribs perfect for this Beef Short Rib Barbacoa.
By
Tom Jackson
