Chef Tom fires up the Alfa 4 Pizze Wood Fired Oven for a Wood Fired White Chicken Lasagna featuring shredded spatchcock chicken and a creamy pesto mornay sauce!
Chef Tom prepares Italian meatballs stuffed with mozzarella cheese, smoked on the Yoder Smokers YS640s Pellet Grill and finished in a scratch-made San Marzano tomato sauce. It’s all loaded up on ciabatta buns with provolone and pesto for a mouth-watering Stuffed Meatball Sandwich!
Chef Britt shows us a new side to bring to the holiday table: Barbecue Smoked Carrots! They get roasted on the grill in a spicy and sweet glaze, and served with a cool yogurt sauce and herbaceous parsley pesto!
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!
This week we’re bringing you a killer week night dinner option. This Grilled Ribeye with Pickled Pepper Purée is HUGE on flavor, but super easy to prepare. For the best flavor and texture, you’ll want to grab a couple monster, thick-cut, ribeye steaks and divvy them up to serve. The fattiness of the Grilled Ribeye steaks is perfectly complimented by the Italian influenced flavor profile of the Pickled Pepper Purée.
Pork loin is such a great cut of meat. It's super affordable. It's lean, but wonderfully tender and juicy, when cooked to the proper internal temperature. And there are a million ways to prepare it! One of our favorite things to do with pork loin is butterfly it and stuff it. Again, there are countless options for the filling. This time around we kept it simple, but the flavor is BIG!
One of the most beautiful things about potatoes is that there are SO MANY ways you can enjoy them. So, if you’re tired of baked or mashed or whatever your potato rut may be, dive into this killer Pesto Potato recipe.
By
Tom Jackson
