Sizzlin’ Sauces’ Mojo’s Tapenade blends Kalamata olives with sun dried tomatoes into a great spread that goes wonderfully with not just French bread but also burgers and dogs.
Stilton-Stuffed Mushrooms
These stuffed mushrooms are a fast app to whet your guests’ appetites. Stilton-Stuffed Mushrooms Print Recipe Heat Scale: Not so much CourseAppetizer CuisineAmerican Servings 12 servings Servings 12 servings Stilton-Stuffed Mushrooms Print Recipe Heat Scale: Not so much CourseAppetizer CuisineAmerican Servings 12 servings Servings 12 servings Ingredients 1/2 stick butter 5 chopped shallots 1/2 cup white bread crumbs 4 ounces …
Planked Trout with Cayenne and Herbs
This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
Smoked Bratwurst from Scratch
Bratwurst is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway. Beef may also be substituted for the veal.
Grilled Shrimp Cocktail Mazatlan-Style
A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension.
Smoked Gouda and Mushroom Burgers
This smoked burger with gouda and mushroom guinea pigged for our Mesquite Gourmet review of The SmokeStack. It would be fine without it but the hint of smokiness added a welcome layer to the flavor profile.
Teriyaki Buffalo Rib-eyes
This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America.”
