Tagged with 'searing'

Stuffed mushrooms are always a crowd favorite, and these stuffed mushrooms go above and beyond! If you’re a fan of mushroom topped steaks, then you’re sure to love these steak stuffed mushrooms. Pan seared ribeye, sautéed onions and mushrooms, cream cheese and a touch of sparkling wine elevate this recipe. The addition of bacon is the icing on the cake!

Beef Wellington is a beautiful dish that layers flavors, creating an entire meal in and of itself. Named after the first Duke of Wellington, Arthur Wellesley, who is revered as a national hero in England for defeating Napoleon at Waterloo. Wellesley was a fan of a dish made of beef, mushrooms, truffles, Madeira wine, and paté cooked in pastry, hence the similar Beef Wellington being named in his honor.

Chef Tom cooks up a recipe he got from our friend Chef Eric Gephart of Kamado Joe. This Scottish Salmon with Maple Miso Sauce is sure to be a crowd pleaser.

You’ve heard it before, that you need to sear your steak to “lock in the juices” or “lock in the moisture.” But what is really happening when you sear your steak? Chef Tom breaks it down for you.

Chef Tom grabs a couple recipes out of Steven Raichlen's newest cook book "Project Smoke" and creates a killer combination of tri-tip and horseradish sauce that is to die for.