Arepas are found in many places now, but are a distinct culinary icon in Colombia. These patties are composed of cooked corn meal combined with water and salt, at their simplest, though many variations exist. In this case, we’re splitting the arepa to stuff with fillings and serve as a sandwich.
Strip Loin Roast has been a favorite cut of beef for our team for years. Typically, this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at. In this video, Chef Tom will show you how to trim, season and cook a strip loin roast to perfection, and creates a fantastic Poblano Crème Fraîche to serve with it.
One of our most requested videos over the last year has been smoked bologna, and here it is! Chef Tom takes a rather unremarkable piece of meat and turns it into something fantastic with a little rub and smoke.
Chef Tom cooks up another incredibly healthy dish, Chili Lime Cod En Papillote, en papillote translates to “in paper.” This simple recipe is delicious and cooks quickly, making it perfect for a weeknight meal.
Chef Tom cooks up one of our favorite recipes of all time… and if you’re looking for something a bit lighter for the New Year, this is the perfect dish!
Pork tenderloin is a fantastic cut of pork that is really easy to prepare. It is a lean, tender piece of meat, so you'll want to be sure not to overcook it, but with a trusty digital thermometer, like the Maverick PT-75 instant read thermometer, you won't have any problem hitting the mark.
There’s plenty of good football on the horizon, and these sweet and tangy chicken sliders are a great snack for a game day party! Not to mention, they’re a cinch to pull off!
The holiday season is in full swing, and so much of the delicious food we eat around the holidays is food you can’t eat all the time. I mean heavy, I’m gonna be at the gym all week if I have another bite kind of food. This recipe packs all the flavor of delicious holiday food, without the heaviness afterward. So mix it up around the holidays, or bookmark this one for the new year. Whatever you do, don’t pass it over! It’s too good to miss!
Here in Kansas, it seems that Fall needs a little coaxing. The cooler weather and changing leaves are taking their time arriving, but we’re not waiting any longer. It’s soup season! We’re combining two of our favorite things, beer and cheese, to make a creamy, delicious, gonna-eat-it-even-though-it’s-still-warm-outside soup!
Day two of Autumn and it’s 90°F here in Kansas. But I suppose it doesn’t matter, whether you’re looking to hold on to Summer grilling or spice up the falling temperatures, this shrimp skewer recipe will not disappoint!
Thanks to our never ending quest to find ways to stuff cheese and other fillings into chiles and wrap them in pork, we bring you the prosciutto wrapped, sausage and cream cheese stuffed pickled pepper popper. Enjoy!
With dove hunting season now in full swing, we’re answering the call we’ve heard from so many of you for our take on this popular game bird. There are plenty ways you can go when preparing dove, and we could probably spend a week never repeating a recipe and never being disappointed, but today we share with you our favorite. The tried and true bacon wrapped dove breasts.
One of our favorite dishes around here is Chef Tom’s Smoked Green Chili Mac and Cheese. This dish is crammed full of flavor, and is the perfect side for your next big cookout.
We have gotten a ton of requests to do either smoked chicken quarters or smoked bone-in chicken breast, so Chef Tom shows you how to break down a whole chicken and smoke up some great yardbird.
By
Tom Jackson
