Try our Mushroom tapenade on the grill with Peppers
MUSHROOM TAPENADE ON THE WOOD GRILL
Listen to how we did Mushroom Tapenade on the grill!
I’m the type of person who likes to put their own spin on a traditional recipe and make it my own. I’m also one to take liberties with traditional ingredients in that recipe. That’s why I found a great way to use all those peppers I have growing in my vegetable garden in a recipe take on the traditional tapenade.
I’m using a combination of Hungarian and cubanelle peppers in this great topping that will include portabella mushrooms as well.
Grab some of your favorite peppers and learn how easy it is to make great recipes on the gas grill with hardwood for another flavor level.
Look how juicy our Smoked Rosemary Beef Shanks are after removed from the grill!
SMOKED ROSEMARY BEEF SHANKS FROM THE GRILL
I’m back with another recipe for beef shanks that takes advantage of seasonal herbs with a simple smoking technique that can be done on your gas or charcoal grill. I’ve been busy in the kitchen with another seasonal harvest so I’m going to cook my beef shanks on the gas grill using my favorite two-zone cooking method that allows me to step away from the grill. Of course, I want some wood flavoring in these shanks so I’ll be using cherry wood chunks in a standard metal smoking box.
The serving picture of our SPICY BUTTER FOR GRILLED CORN- Try This!
SPICY BUTTER FOR GRILLED CORN
Corn is one of those vegetables that has an extended season to allow you to do all kinds of recipes and techniques. Given that there are times when you frankly don’t have a lot of time to stand over a grill to do whole ears of corn, I’m giving you an easy technique to add smoke flavor using a handheld food smoker. Then, I’ll give you a recipe for a spicy butter to coat the corn in to bring out the best in this seasonal vegetable. I’ll also provide some flavor pairings that work great for other butter topping recipes. Go visit your favorite corn seller and pick up some fresh corn.
Spicy Butter for Grilled Corn- Prep
I’ve purchased 6 ears of corn and have boiled them in water until tender, which is the most traditional way of cooking corn. I allow them to cool enough to handle, then using a sharp knife, I stand the ear of corn on its wide end and cut the kernels from the cob into a disposable foil pan. If you cook the corn and then refrigerate it prior to removing the kernels, know that the kernels will not come off individually but as one long strand. Don’t worry about reducing these strands as when we add the butter topping, it will break down the kernels. Next, I’ll be taking the fresh kernels to the smoke using the Breville-PolyScience The Smoking Gun Pro Smoke Infuser which is a cold smoke application anyone can do!
Spicy Butter for Grilled Corn- Cold Smoke Infusion
If you’re familiar with The Smoking Gun™ note that the version I’m using was a collaboration between Breville and PolyScience, the originator of the concept, and designed specifically for commercial use. It is manufactured from heavier materials and can stand independently while you work the smoke vapor production.
I’ve gathered together my pan of previously cooked corn kernels, the handheld food smoke infuser, SmokinLicious® Minuto® wood chips in size #8, a lighter, a plastic food bag, and a cable tie. After sliding my corn pan into the plastic bag, I place a pinch or two of the wood chips in the unit’s bowl, extend the smoking tube into the plastic bag, Then pinch off the end of the bag around the tube, and lite the chips.
Tasting Notes: You may select any hardwood microchip for the smoking but do note that this infuser produces a lot of smoke vapor. I tend to recommend using light to medium boldness levels of hardwood: Ash, Maple, Cherry.
After placing the corn pan in the plastic bag and lighting the chips with the handheld food infuser, I synch the bag’s end tightly around the tubing. This allows me to trap all the smoke vapor in the bag and surround the corn. Once filled – the bag will expand – I turn off the smoker, remove the tubing, and attach a cable tie to the bag’s end. I prefer to wait until the smoke vapor has dissipated from the bag. That’s when I cut the tie and remove the corn tray from the bag. Time to take this to the kitchen and make a spicy butter for the fresh, smoked corn.
Time to share my recipe for a spicy butter that works perfectly with the sweetness of the corn.
First, melt 1-1/2 sticks of butter over medium heat. Add 2 tablespoons chili-garlic sauce, 2 tablespoons Chipotle Chili pepper, 2 tablespoons lime or lemon juice, and 1 tablespoon Hoisin sauce. Whisk together, then remove from heat. This will be poured directly over the smoked corn and reheated until warmed through. Serve immediately.
There are so many options for corn that it depends if you want a spicy flavor, sweet, savory, or citrus. In addition to the spicy butter recipe I provided, here are some other flavor combinations that work just as well:
Our Grilled Peaches for the perfect salad addition with sweet onion, Tomatoes, and fresh herbs!
GRILLEDPEACHES FOR THE PERFECT SALAD ADDITION
If you’ve been a follower of our recipes and techniques for a while, then you’re aware of our preference to grill, smoke, coal cook, and ember fire in-season produce. Peaches are no exception!
I’ve got my two quarts of fresh peaches and a plan to grill these on the charcoal grill using charwood coals. Then I’ll use my luscious smoked peaches in a salad that features two additional seasonal ingredients – tomato and shallots.
Get your chimney starter of charwood or charcoal and meet me at the grill for this quick technique and recipe featuring peaches.
Try our pan cook zucchini on the gas grill with wood chunks for a flavoring twist
PAN COOK ZUCCHINI ON THE GRILL WITH WOOD FLAVOR
It seems like when August rolls around, people start looking for something new to do with all that zucchini that you either have in your own garden or found at the fresh market. I’ve got a one pan dish that is easy to construct with the best part being you can do the entire recipe on your LP/Gas grill.
Grab your prized zucchini and get to the grill and I’ll show you how easy this technique and recipe are for a great meal.
If you visited our article on smoking fava beans and gave our technique a try, hopefully, you have enough beans leftover to make this recipe. I thought I would introduce you to a dip that can be used as a condiment to your favorite sandwich – think veggie or animal protein burger, grilled chicken, breakfast bread, or vegetarian. I’ll be offering the recipe and giving you suggestions on what to serve with it.
Grilled raspberries is a recipe basic for a mini tart with Brie and smoky raspberries on top- Yummy!
GRILLED RASPBERRIES FOR THE ULTIMATE MINI TART APPETIZER
Known to help aid weight loss, be a cancer preventer, and assist your autoimmune system, raspberries are one of the fresh fruits that can have a short availability depending on where you live. I like to take advantage of the fresh harvest and use them of course in desserts but I also like to blend them with savory items for a perfect bite of balanced flavors.
That’s why I’m taking fresh raspberries and smoking them first to enrich their flavor then combining them with creamy brie cheese for a great, five-ingredient appetizer.
Take a trip to your fresh produce stand, farmer’s market, or even the grocery store and pick up some raspberries for this easy recipe.
My Favorite Grilled Seafood Recipe: Simple but Exquisitely Mediterranean
By: Chef Calle, Resident Executive Chef
Over the past several weeks, my good friends at SmokinLicious® have allowed me to make their Tips & Techniques blog platform “my home away from culinary home” to highlight cooking with wood style. I hope you’ve enjoyed the articles as much as I’ve enjoyed writing them. Before I begin an extended hiatus overseas, as my thanks, I thought I’d leave you with a pretty easy and flavorful recipe that showcases all the virtues of wood grilling with a couple of my favorite seafood- squid and mussels. The cooking style is one that is very popular in the Mediterranean region. Give it a try and let us know how it fared!
Let’s start out with squid or “calamari” as my Italian friends remind me. Whether it’s squid or calamari, it’s got to be fresh! Prepare first by thawing and rinsing thoroughly with cold water. Drizzle with a good quality of EVOO.
I’ve worked on a trio of recipes to take full advantage of the short seasonal harvest of strawberries we have here in Western New York State. I’ve already shared with you my Smoked Strawberry Hand Pie and my Creamy Smoked Strawberry Semifreddo. Now, it’s time for a refreshing cocktail that also features smoked strawberry- the strawberry bellini!
Just grab a couple of quarts of fresh strawberries or even store bought when they are out of season in your area and pick your smoke technique: we have three options – the charcoal grill which is how I did my strawberries, the gas grill or the handheld food smoker. Then prepare to make our version of the strawberry Bellini which has a trademark smoked strawberry to balance the sweetness of simple syrup and Prosecco.
Strawberry Semifreddo gets smoky is a “cool” treat with a little smoky taste for your BBQ!
STRAWBERRY SEMIFREDDO GETS SMOKY
My favorite fruit season is here! Strawberry picking and eating season. I’ve worked on a trio of recipes to take full advantage of the short seasonal harvest we have here in Western New York State. My first was a Smoked Strawberry Hand Pie. The second is another dessert option – Creamy Smoked Strawberry Semifreddo. The perfect slice of smoky, cool goodness on a hot day.
Just grab a couple of quarts of fresh strawberries or even store bought when they are out of season in your area and pick your smoke technique: we have three options – the charcoal grill which is how I did my strawberries, the gas grill or the handheld food smoker. Be sure to make plenty of extras so you can enjoy our other recipes. Let’s get started.
