Our cheese sauce isn’t far from the nacho cheese you occasionally indulge in at the ballpark or movie theatre, but it’s made from scratch (so you actually know what’s in it) and it’s slightly sweeter with a little spice, thanks to those delicious bread and butter jalapeños.
Puff pastry is a great food item to have in your freezer at all times. It’s super versatile! It can be used for sweet or savory applications. It’s great for desserts or appetizers and people love this stuff! These ham & cheese puff pinwheels are both visually interesting and super tasty, which makes them great for parties or big dinners.
This grilled apple slaw is the perfect side for Autumn grilling. Incorporating flavors of the fall, this summer recipe can thrive months after the summer!
Friends don’t let friends fry wings. Spread the word, wings belong on the grill. The texture is fantastic, and the flavor is in a whole other league. This concept is simple, really, but doing it right will make all the difference. The breakdown goes like this: brine, rub, grill, sauce. Brining adds flavor and will help you retain moisture.
Compound butter is simply butter enhanced with supplementary flavors. Herbs, spices, other aromatics and even cheeses are stirred or whipped into room temperature butter, which is often then chilled back down to be used later to top meat, vegetables or enhance a sauce.
Football season has arrived. Whether you are a rabid fan or just a casual observer, everyone can agree that football season is tailgating season. Here are a few tips to make this tailgating season your best yet, and keep you safe in the process.
Who’s ready for Fall? Sweater weather, football and changing leaves! And what better food to invite Autumn than soup? Not just soup, but beer, cheese and smokey bratwurst soup! We’re sharing the recipe now (though you won’t want to wait), so that you’re well prepared for the first weekend of football, just a couple of weeks away.
Though the sous-vide technique was first developed over 40 years ago, it has only recently made its mainstream debut. Chefs in quality restaurants have long used this technique, and now sous-vide machines are becoming much more available to the general public. The idea is simple, really. Food is vacuum sealed in a bag and submerged in circulating water in which the temperature is precisely controlled.
Your gas grill is probably more versatile than you think. Most of us frequent grillers have pondered and tested the possibilities, but if you’re looking for a place to start, then try these delicious home-made cheesy breadsticks.
We hear that there is a thing called “Left over pulled pork”. We didn’t even know those words could be used together without the word “No” in front of it. Anyway if you have some of this delicacy around, we have a way to put it to good use.
Chef Tom goes with a little fusion action this time around. Rich and flavorful teriaki-style bourbon chicken with broccoli-cabbage slaw and spicy salsa makes for a great dish.
By
Tom Jackson
