There is a slight nip in the air which means one thing…well, maybe two thing:) 1. Fall is just around the corner. 2. FOOTBALL season is here!! What I love most about football season is the gathering and eating. Even if you are rooting for opposite teams every one is eating, laughing, and having a great time! When we host a football party I always make sure everything is as close to bite-size as I can get it. These spicy little burger bites are easy to make and so delicious! Now, let’s watch some football!
PS – I will be making these delicious bites this Friday at the Nashville Home Show. I hope to see you there! If you still need to purchase tickets you can use the code: CHEF and receive a $3 discount!
There is a whole lot of stuff going on around here. First, I have been asked to do not one…but TWO cooking demonstrations at this year’s Nashville Home Show. Cooking demos are always so much fun for me, I really enjoy teaching people to cook a dish! The reps at the Nashville Home Show were kind enough to supply me with a few sets of VIP Passes to the show! I will be giving away two of the passes to One lucky winner through this post (details below).
This sandwich is pretty much everything! For years, Gabe and I have talked about smoking a pork butt. Finally, we did it! I bought this cookbook for Gabe a few years ago, and it has great tutorials and recipes for all types of barbecue. I knew this book would come in handy for this particular dish. This process is a bit long, but oh so worth it! Plus, almost all of the time involved in unattended. We used a grill similar to the Big Green Egg, but there are many other ways to smoke meat without a grill. The newest rage in smoke cooking is doing it indoors. Indoor smoking delivers some of the same complexity and aromas that you’d produce on a grill. The method below is from Cook’s Illustrated.
1. Place 7-inch square of heavy-duty aluminum foil on bottom of large Dutch oven (not nonstick) with tight-fitting lid. Sprinkle ¼ cup unsoaked wood chips on foil.
Summer is in full swing and our family is busier than ever. Which has caused my menu planning to well at this point what menu planning. I haven’t planned our menu for over a month. It’s time to get my butt in gear and to do that I actually sat down and took some time this week to get myself organized. As I was going through my list of recipes to try I came across this delicious and easy recipe. I already had everything I need in my pantry so it was definitely going on my menu this week. This recipe was just what I needed to get myself back in the kitchen. Summer is almost halfway over and there is no sign rest and relaxation in the near future, but I wouldn’t have it any other way!
Summer is officially here! These corn cakes are the first dish I make every year around this time to kick off the season. They have all the flavors of summer combined into one delicious dish. We usually eat them as a meal all on their own but recently I made them to go with my Grilled Vegetables over Farro it was the perfect match. What is the one dish you make to kick off summer?
Corn Cakes with Tomato Avocado Relish
- 3 ear yellow corn
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup red onion, finely diced
- 1/4 cup thinly sliced fresh basil
- 1 tbsp. diced jalapeno
I am so excited to share this recipe with you guys today. Now that summertime is almost here that means an ample supply of fresh vegetables. Grilled vegetables, at least twice a week, are a must in our house. I am always trying to come up with new ways to serve them. My first thought was to try to create a grilled vegetable salad. Then, I thought why not serve the grilled veggie over farro, it’s the perfect grain to soak up all the flavor of a vinaigrette. This is now my favorite way to eat my veggie.
Grilled Summer Vegetable Salad over Farro
- 1/2 lb. Asparagus
- 1 Red Pepper