Chef Tom fires up the Napoleon Phantom 500 for Coconut Shrimp! Breaded in smoked coconut, then fried on the side burner, these coconut shrimp are served along side a scratch-made honey mango chile sauce for dipping.
Chef Tom fires up the Napoleon Prestige P500 Gas Grill for Fried Bacon Mac & Cheese! Roasted bacon & pimento mac and cheese formed into balls, breaded and deep fried on the side burner. This is party food magic!
Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cippino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!
Chef Tom cooks up a classic dessert on the Napoleon Grills Prestige Gas Grill. Tender roasted apples, flaky puff pastry and sweet and salty bourbon caramel sauce make for a perfect holiday dessert! This is Tarte Tatin.
Chef Tom fires up the Napoleon Phantom 500 gas grill for his Queso Fundido (or Queso Flameado) with Salsa Ranchera, utilizing a creative technique for for creating a broiling inside the grill!
Chef Tom fires up the Napoleon Prestige for a Grilled Cajun Shrimp Pasta, featuring charcoal grilled shrimp skewers, Andouille sausage, veggies, bow-tie pasta and a creamy Cajun Béchamel sauce.
By
Tom Jackson
