This grilled roast beef uses the traditional flavors along with Butcher BBQ Prime Dust to take over the top. The horseradish Creme Fraiche is great on prime rib too.
Traditional ceviche consists of raw seafood that is cured, or chemically cooked, in an acid. Of course, we like to put smoke on whatever we can get our hands on, so we’re giving our shrimp a smoke bath before it hits the citrus juices. In this recipe, when the shrimp comes off the smoker they will be fully cooked before being marinated in the acid, so the soaking time won’t be as long as if we were starting with raw shrimp. You could do the same with a cold smoke and longer marination. This method will also ease the minds of your friends who are wary of seafood that’s not cooked over a flame. You can think of ceviche as a seafood salsa, if you like. The ingredient possibilities are endless, so do some experimenting with different seafood, veggies and fruits.
We take the classic southern Italian street food of deep-fried risotto-mozzarella balls and move it south of the border. Our Mexi-Arancini is made with cilantro lime rice with a spicy cheesy bite.
Beets have made a recent comeback and people are finding them sweet and flavorful. This recipe will allow you to try them for yourself in a great summer salad.
Whip up some pretzel bites as a game-day snack, served with this fantastic Jalapeño Cream Cheese Dip. Or form slightly larger rolls, for slider or burger buns.
By
Tom Jackson
