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Showing 1,141 - 1150 of 1,239 results for bbq sauces and seasonings
Mid-Atlantic Stuffing
Recipe
| Courtesy of Michelle Beckles
Burger Smackdown
Episode
| From:
Easy Entertaining with Michael Chiarello
It's another faceoff between the Italian Stallion, Michael Chiarello and the Ragin' Cajun, Jan Birnbaum. The challenge this time? We're going all American with a contest to make the best burgers ever. Gentlemen, start your grills!
Gameplan
Day Before Party:
Put 2 ½ cups of water in bowl, with salt, and lemon juice for Poached Peaches Della Nonna.
Cut vanilla beans in half for the boiling water.
Peel peaches and poach for 4 or 5 minutes.
Cut potatoes into 6 wedges for steak fries.
Put potatoes in cool water, with salt and bring to boil.
Remove peaches and let cool.
Put pint of raspberries and poaching liquid into a blender and puree. Strain.
Mix hamburger meat with olive oil, and pre-peeled roasted garlic pieces. Cover with plastic wrap and place in fridge.
Toss potatoes into mix of olive oil and barbeque spice.
2 Hours Before Party:
On a pre-heated pan place potato wedges into a 450 degree oven for 20 minutes.
Cut up portabella mushrooms and put in pan with 6 tablespoons of olive oil.
Mix Dijon mustard, garlic paste, thyme, salt, pickle juice, pickles, and peppers for a condiment.
Add a ¼ cup of shallots, 2 tablespoons of sliced garlic, and two teaspoons of thyme, salt, and pepper. Add a cup of red wine.
Toss in a ½ cup of parsley.
Cut onions. Marinate with balsamic vinegar, olive oil, salt and red wine.
Mix hamburger meat with tobassco sauce. Mold into patties.
At Party:
Put hamburgers and onions on grill. Baste hamburger with garlic oil.
Top burger with blue cheese.
Mix Wet n’ Slippery.
Top burger with condiment and sautéed mushrooms.
Top burger with onions.
Eat and Enjoy!
Flanders Fish 'n Chips
Recipe
| Courtesy of Flanders Fish Market and Restaurant
- Total Time:
- 35 minutes
Grilled Shrimp and Andouille Sausage with Hot Ravigote Sauce
Recipe
| Courtesy of Jimmy Banos
Backyard Lobster
Episode
| From:
Easy Entertaining with Michael Chiarello
Michael shows you the Chiarello version of the classic Lobster bake including recipes for Grilled Potato & Green
Onion Salad; Grilled Baguettes w/Old Bay Butter plus Cake Doughnut Bread Pudding
Gameplan
Day Before Party:
Zest lemons for Old Bay Butter
Simmer Old Bay Seasoning and Extra Virgin Olive Oil, cool in an ice water bath, and blend in food processor with sweet butter, lemon zest, gray salt, and black pepper. Cover and refrigerate.
Slice and boil potatoes for Potato and Scallion salad. Toss boiled potatoes with olive oil, salt, and pepper.
Slowly cook bacon for Potato and Scallion salad.
Whisk leftover bacon fat and olive oil, mustard, champagne vinegar, shallots, Italian Parsley, salt and pepper for potato salad vinaigrette.
Season Scallions with salt, pepper, and bacon fat mixture for potato and scallion salad.
Grill scallions and potatoes. Slice ingredients for potato scallion salad and separate onto a plate. Cover and refrigerate.
1 Hour Before Party:
Start charcoal for lobster bake.
Fill galvanized tub with seaweed, lobsters, corn, partially boiled potatoes, clams, and chardonnay. Cover with damp burlap and set tub on charcoal to bake for 45 minutes.
Break up donuts and raisins in the bottom of a pan for bread pudding.
Cream sugar and sweet butter in a food processor for custard. Mix in eggs, vanilla, cinnamon, and cream. Pour custard over donuts. Cover with foil and bake.
At the Party:
Pour out the tub of lobster onto a newspaper covered table. Serve with lemon, Old Bay seasoning, and salt.
Lightly grill linguisa on the grill.
Toast baguettes on the grill and smother with Old Bay butter.
Combine ingredients for potato and scallion salad. Cover with vinaigrette and season with gray salt.
Remove foil from bread pudding and crisp in the oven for 10 minutes.
Melt butter for Rum sauce. Stir in powdered sugar and thin sauce with dark rum. Pour sauce over bread pudding and serve.
Eat and Enjoy!
