Creole Tacos Creole Tacos on the EVO grill are kinda like a New Orleans dish that goes on a South of the Border vacation. The traditional Creole ingredients of sweet, juicy shrimp combined with smoky, spicy andouille sausage are simply grilled and then tucked into a taco. No roux or sauce making or long simmering.Continue reading »
You are going to seriously love this spicy, crunchy, healthy recipe for Thai Warm Salad made on the Evo Grill. It’s fun, easy and delicious. It can be changed up easily to suite your taste, dietary restrictions, or what’s in your refrigerator. I can’t wait to hear what your family and friends say after you make itContinue reading »
This Charred Herb Vinaigrette recipe was inspired by a little time with profession chefs. I met Chef Daniel Lindley of 5th & Taylor Nashville, TN at last month’s Charleston Wine and Food Festival. He did an delicious demo to a sell out crowd on our Evo Grill in the Rose Garden. He prepared semi boneless quail wrapped in bacon then served it over creamy fennel grits topped with a charred herb vinaigrette. For 300 people in about an hour on just 2 evo grills (Applause here). And my every day take away from that demo was this Charred Herb Vinaigrette Recipe. I often find this to be the case with professional chef recipes. I’m not usually up to recreating an entire complex dish from a chef, but I can find some way to elevate my regular dishes. Because while I might not be making Benton’s Bacon Wrapped Quail on a random tuesday,
this vinaigrette has found a regular place on my refrigerator condiment door. Bright, versatile, and really quite perfect for spring dishes. The charred herbs gives everything a complexity and depth not usually found in a basic french vinaigrette. I love it on simply grilled chicken, vegetables, or salmon. It also make a quick yet impressive pasta dish which can be served warm or room temperature. A small jar of vinaigrette popped into a picnic basket it makes a wonderful sandwich dressing or dip for fresh bread. Like I said, very versatile. And its great for using up leftover herbs bought for other recipes or the ones taking over your garden. I’ve gone with the basics here but feel free to experiment. Chef Lindley’s vinaigrette had these herbs plus dill, rosemary, oregano, and fennel. But he was cooking for about 300, so I scaled it down a bit for the home chef. Your Charred Herb Vinaigrette could use just one common herb, an experiment with a new herb, or a complex blend of many. I tried a mint and chervil blend and found it delicious over a log of fresh goat cheese as an impromptu appetizer.I’m betting it becomes a grilling season favorite at your house too.
I think if you make a large batch today, you will be surprised at how often you reach for it. I’d love to hear how you are using it! And if you are having company over and up for something new and delicious, the Benton’s Bacon Wrapped Quail served over warm creamy grits flavored with fennel and dressed with Charred Herb Vinaigrette left our foodie audience breathless. Just saying. I even included links for the amazing semi boneless quail from Manchester Farms and the unsurpassed Benton’s Bacon for those ambitious readers.
Note: I get no sponsorship from these terrific companies. I sincerely believe them to be the best in field for their respective products. And a big thanks Chef Daniel Lindley and Chef Daniel Gorman of 5th & Taylor for their wonderful inspiration and demo. And if you find yourself in the historic and trending neighborhood of Germantown in Nashville, do yourself a favor and let the Chef Daniel (s) do the cooking for you with a visit to 5th & Taylor.
We here at outdoorLUX of course are partial to his beautiful patio space (voted best in Nashville), but the whole place is a work of art with an exciting menu that delivers on it’s promises. Link to the restaurant website or a review below.
Charred Herb Vinaigrette Recipe
Makes 1 Large Mason Jar Full, perfect for storing, shaking, and serving from. Enough for several dishes.
- 1 1/2 cup oil (olive,canola, or grapeseed all work well depending on dish and preference)
- 1 lemon, juiced
- 6 Tbsp red wine or white wine vinegar
- 1 bunch charred fresh parsley (about a 1/4 c chopped after charring)
- 1 bunch charred fresh thyme (about 1/4 c)
- 1 bunch charred basil
- 1 bunch charred scallions
- 3 tsp honey
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- sea salt and fresh cracked pepper to taste
To make dressing first place dry clean herbs onto hot Evo Grill ( or regular grill with cast iron on top) and char lightly to bring out oils and smoky flavor. About 3-5 minutes. Then remove herbs, discard stems, and chop roughly. In large bowl combine honey, salt and pepper, garlic clove, and mustard. Whisk in oil to emulsify. Add chopped herbs of your choice. Serve over salad, grilled meats or vegetables or as a simple sauce with cheese or bread. Keeps several days in a jar in the refrigerator.
Charleston Wine+Food brings to together amazing chefs. Several that did a demo on our Evo Grills in the Rose Garden were willing to share their recipes with us. Here, Chef Dean Neff shares his Harissa recipe from Charleston Wine and Food. It’s destined to become one of your new favorite condiments this grilling season! ButContinue reading »
Potato Pancakes are a part of my collective family food memory. It seems that food traditions are such a rich part of most families histories. Memories of being gathered together in the kitchen or around a table always seem to glow the brightest in our minds. I’m not sure how many generations of women in my family have been making these potato pancakes, but I do know it reaches back pretty far. I’ve personally watched my Mom, my Great Grandmother, as well as my paternal Grandmother all fill their largest cast iron skillets with huge batches of them. I can clearly remember the enticing smell of sizzling butter and onions drifting through our house. And how I would “set the table” extra slowly. Hoping for a “sample cake” as Mom stacked layers of them between waxed paper for the family meal. Now I smile when my own daughter tries the same thing.
But before we go any further permit me to clarify one thing. These are not Latkes. While I adore a good Latke, I do not have a Jewish heritage. If that’s the recipe you are looking for try this blog for Latke Making Tips. My ancestry is mainly German and Irish. Some members of my mother’s family immigrated very early (1700’s) to southwestern Virginia where they were farmers. My father’s family started farming in Henrico County Virginia in 1838 at Bolton Hoehns Estate. A small part of that land is still used today by our 7th generation farmers. I can remember both branches of my combined family making these. And they are different than the more familiar latkes. We always made potato pancakes from left over mashed potatoes, not freshly shredded potatoes. And we pan seared them in a small amount of butter and oil instead of frying them. Kind of griddled, more like you would a regular pancake. They came to the plate brown and crispy on the outside but still smooth and creamy in the middle. And they are still positively addictive today. I love a good leftover recipe. And this one totally transforms leftover mashed potatoes. My only problem seems to be ever making enough mashed potatoes to have left overs in the first place (tip- set aside some before serving!). Oh the potatoes my Grandmothers must have peeled!
I know this because we often enjoyed these for breakfast, sometimes with small pork chops. I’m just so certain those women were all ever so much tougher than me. Any one else feel that way about their own Grandma? Ever since I was I little girl, I have loved these. Although no one living seems to know their origin, I’m guessing it was a combination of what was on hand, cheap, and filling. My great grandfather could keep his family of 7 fed through the winter with an acre of land planted with potatoes. The Irish traditionally have Boxty Cakes which bear a resemblance but combine mashed potatoes with grated ones. And Germans have several variations of potato pancakes as well. This recipe for potato pancakes was commonly found on Virginia farm tables when I was growing up. Maybe this humble delicacy is due for a comeback?
So here’s my easy step by step recipe for Southern Potato Pancakes. They are such a fond part of our family’s traditional winter food. We make them in the morning to eat with eggs.
Or sometimes they were the center of the plate for a simple lunch alongside some a jar of pickles. I suggest the classic pairing of cabbage and potatoes for this. But I do confess to switching over to bok choy or napa cabbage because I prefer its mild flavor. I always loved childhood dinners where a large platter stacked with them appeared as our vegetable.
As an adult, I have seen many tempting versions of these mashed potato pancakes. Pinterest offers numerous versions using shredded cheese, Serrano ham, goat cheese, herbs, or bacon. They all look delicious. But what I crave is the simple perfection that I grew up eating. I’ve only changed a couple of things from how my great grandmother would have made them. I’ve added panko crumbs to the outside of the cakes for extra crispness. I’ve used clarified butter because it doesn’t spatter and browns better. And I added a little chives and parsley for a punch of color and flavor. But you can serve them any way you please. Just be sure to steal a sample one from the pan early to eat plain with salt. Or to split with your kids. It’s tradition after all.
And of course, now I cook them on my EVO. I think my great grandmother would have approved of my version. I know with her love of cast iron skillet cooking, she would have appreciated an EVO to keep all those hungry mouths fed! When I think of how that generation labored to put food on the table, I am humbled. And grateful. I hope that your 2016 tables and year are filled with the richness of family traditions, both old and new. Happy New Year all. And thanks Nana.
- 3 cups mashed potatoes, chilled
- One small onion, grated on box grater
- 1 egg, lightly beaten
- 2/3 cup all-purpose flour (you may need more or less, depending on how dry or wet your mashed potatoes are)
- 1/4 c buttermilk (again will depend somewhat on your potato consistency)
- 1 cup panko bread crumbs for rolling finished cakes
- butter clarified if possible, for pan-frying ( add a little canola oil if using regular
- small handful (about 4 T) of chopped flat leaf parsley and chives minced fine
- salt to taste
Combine all ingredients except panko in a large bowl and mix thoroughly. Scoop out using ice cream scoop or small bowl onto parchment or waxed paper. Chill at least 30 minutes or up to overnight. Press cool cakes into panko. Brush Evo Grill or cast iron pan with butter over medium heat. Add cakes and griddle about 4 minutes a side or until golden brown and hot. Sprinkle with sea salt and serve straight away or hold in warm oven.
Thanksgiving is almost here and we are all trying to put together a great crowd pleasing menu. If you’re reading this I’m going to assume you probably enjoy cooking (because really, isn’t that who reads food blogs?). But this time of year there are those who rarely enter the kitchen nervously googling up Thanksgiving menus. And maybe you have landed here. Because somehow it has happened that you are hosting Thanksgiving this year. Or perhaps you’re just looking for that one perfect dish to bring to your mother-in-laws. To be clear, this “How to Not Screw Up Thanksgiving” advice pertains to all these types of people. Because in my experience they all make the same most common mistake when it comes to a Thanksgiving menu. So which ever you are, pay careful attention. You do not want to screw up Thanksgiving.
This time of year the magazine stands and food websites are filled with new and creative ways to jazz up your Thanksgiving menu. Because really, how are they going to entice you to buy another issue or click on a recipe if they didn’t? I get it. And perhaps like many of you, I absolutely love the thick food magazine issues and recipe laden web pages of Holiday feasts. I do get bored cooking the same thing and see these new recipes as a creative outlet.
Tempting creative ideas like these-
These are all real recipes (with links) I’ve found just today as I googled Classic Thanksgiving Recipes. And they both intrigue and tempt me as I look forward to Thanksgiving. But here’s my very best advice. Honed from both eating and cooking many a Thanksgiving meal.
STICK WITH THE CLASSICS!
This is not the time to try out a boneless turkey breast stuffed with kale and cherries. The heritage grains you’ve been itching to try can wait for another day. I know those creative takes look fun and are probably delicious. And maybe you’ve made simple buttery whipped potatoes a hundred times. But this is the one time of year to stick with the classics.
Because no one is tried of eating buttery whipped potatoes at Thanksgiving. No one. Trust me on this. People come to your table with strong taste memories. And this, more than any other Holiday is built around those food traditions which you grew up with. With out them, it just doesn’t feel like Thanksgiving.
I remember back to my first year hosting Thanksgiving. I did fall prey to the idea of a boneless stuffed turkey breast. I thought, “I don’t want to have to carve that thing!”. I told myself, ” No one eats the dark meat any way. Everyone wants the breast.” And I’ll make an Asian glazed pork tenderloin to go with it! Everything turned out delicious. But the look on my father in laws face when my neatly rolled breast and pork tenderloin came to the table said it all. You do not want to see that face looking back at you this Thanksgiving. No Big Golden Bird guarantees disappointment. I never made that mistake again.
And here’s the trick. Do collect those fun fall entertaining recipes and please do give them a try. They make perfect “friendsgiving” meals, birthday celebratons, or company dinners. Even a romantic date night in cooking together. I love the fall flavors and produce this time of year. But do it before Thanksgiving . Do it after Thanksgiving.
The very best advice on “How Not to Screw Up Thanksgiving” is make the tradition foods that mean the most to your family. And do them to the very best of your ability and budget. The freshest produce and the best turkey you can afford. Make your own pie crust and multiple pies the day before. Buy that special Oregon Pinot Noir. Make a killer cocktail. Get some rich European butter. Think back to your very strongest Thanksgiving food memories and make sure those items are on your table. Make sure if your hosting people from outside your family (think in-laws), that you know what dishes they are looking forward to most. And find the best recipes you can get your hands on for some of them. Here is a great basic wisdom resource for Thanksgiving from Martha Stewart.
Don’t use canned soup and beans in your green bean casserole (yes that is truly possible and much more delicious). Or anywhere on your table. It is amazing what really good ingredients can do for Grandma’s classic recipes. Here is a link to Alton Brown’s perfect Roast Turkey with video to get you started. And some “do ahead” help from the trusted Silver Palate. Make ahead Creamy Mashed Potatoes
And if you just have to make that Grape and Goat Cheese Stuffing recipe from Food52, make sure its not the only stuffing on your table. Ditto for Giada’s Spiced Pear and Gorgonzola Tart. Because while they make be “smack the table good”, no one has been dreaming of these recipes on their 5 hour car trip in holiday traffic whilst small children complain in the backseat. No one. They want your mother’s stuffing, or if your mom wasn’t gifted in the kitchen, what they wished their mom had made. Juicy herb and butter basted turkey with a golden crispy skin. Served whole. Mashed potatoes like clouds with rich turkey gravy. Buttery rolls. And yes, at least 2 kinds of pie. I’m partial to making 3 or 4 ( James Beards Pumpkin, Mile High Apple, and Pecan). This is a feast and we will require leftovers (Pie makes a great breakfast). Chocolate Cream and Lemon Ice Box vie for my fourth place. Fresh whipped cream not from a can is mandatory (or maybe vanilla ice cream). I have the recipe below for how to make homemade whipped the day before Thanksgiving without it deflating. (Now you have no excuse. Put down that can.) Because really, how often do you make pie? Or if your buying it, serve pie? No one is tried of these dessert classics because we rarely get them any more. Maybe by New Years we will be ready for a change.
But not at Thanksgiving.
Go ahead and make those creative recipes and try fruit or oysters or goat cheese in your stuffing. But put it in your pork chop this Sunday night.
Everyone will love it. Because its not Thanksgiving. On that revered day just don’t put anything into your stuffing your grandmother would push aside and say, “Interesting” about.
That is “How to Not Screw up Thanksgiving”. Warning- following this advice and perfecting classic recipes that your family looks forward to will usually result in your hosting Thanksgiving quite often. So if that’s not your ideal- reverse all this. Click here for that creative Spiced Pear and Gorgonzola Tart recipe and forget apple or pumpkin. Your welcome. And Happy Thanksgiving!
MAKE AHEAD WHIPPED CREAM
1 t unflavored gelatin dissolved in 2 T cold water
1 1/2 C Heavy Cream
1/2 C Sugar
1/2 t vanilla extract
Beat cream, sugar , and vanilla until very soft peaks form. Slowly fold in gelatin mixture until soft peaks form. Refrigerate over night to serve on side or use to top cream pies immediately.
BBQ Shrimp with Butternut Squash is a truly delicious fall dish. Because let’s be honest, orange food on your plate somehow just always tastes like fall has arrived.
And by now you’ve probably outgrown your love of candy corn. This dish is a better (and healthier) alternative. Full of great fall flavors and that perfect orange hue. These bacon wrapped shrimp will impressive both on the table and in more importantly in your mouth. But the absolute best part? Only 5 Ingredients! They combine to give maximum flavor and texture way beyond 5 ingredients.
Paleo Friendly, Low Carb, Gluten Free and yet totally craveable. That’s a whole lot of “special diet” check marks when entertaining a group! But trust me, no one will think “diet food” when they taste these. I love the arrival of all the varieties of hard squash that signify fall in the produce aisle and farmers markets. I hope that this recipe is a creative new inpiration to use some of it. I like to serve additional simply grilled fall vegetables as a side. These colorful cauliflower make for a dramatic and healthy plate. You might even get a kid to love cauliflower if its orange and purple!
Because when you team up sticky caramelized shrimp with creamy butternut squash and crispy bacon, even vegetable challenged individuals will swoon. I also usually make extra butternut squash cubes and serve them alongside as well.
This simple recipe does have two secret ingredients in its humble list of 5. These help elevate it beyond average bacon wrapped shrimp.
First, I use Organicville Barbecue Sauce. In addition to being a superior organic product, it also contains absolutely no sugar. Agave really gives it a nice balanced sweetness that complements perfectly without overpowering the natural sweetness of the shrimp. Your guests will only notice how delicious it is.
The second secret ingredient is dates. I tuck a quarter of a medjool date inside each shrimp along with the butternut squash. The date gives a nice pop of sweetness and texture to the dish.
BBQ Shrimp with Butternut Squash
Serves 4 as Entrée
1 lb Wild American Shrimp (peel, devein, and slightly butterfly for stuffing)
1 Package Good Quality Bacon
Handful of Medjool Dates (cut into quarters)
1 to 2 cups Butternut Squash cut into cubes (depends on if you want to serve extra alongside)
Flake salt or sea salt
1 T Smoked Paprika
1.Prepare squash. Most stores now sell squash already cut and cubed so feel free to take a short cut to get this vegetable on your table more often. If you bought it whole, peel and cube squash and toss with olive oil, 1 t smoked paprika, and 1 t salt ( I do the same prep for whatever other vegetables I’m grilling).
Cook squash for 10 minutes at medium evo grill (or 375 oven) until lightly browned and softened. Set squash aside.
I also begin my cauliflower and red lentils at this stage. Sautéing onions, garlic , cumin and red pepper in olive oil while my vegetables grill. Then I simply add 1 cup Lentils to 3 cups salted water, cover, and let the lentils simmer while I grill up the BBQ Shrimp.
2. Now, take prepared shrimp and place on top of slice of bacon on cutting board. I will usually make 4 at once assembly line style to speed things up. Top with cube of squash, date piece, and sprinkle of smoked paprika and flake salt. I like how the flake salt gives real control of amount of salt and gives a hit of salt instead of overall “saltiness”.
Wrap bacon around shrimp as tightly as possible. Begin at head and move towards tail end. If your bacon seems too long you can to trim the extra. Keep a couple of skewers or toothpicks on hand in case one is difficult to wrap. Lay finished shrimp seam side down and keep cool until finished all shrimp.
3. Cook wrapped shrimp seam side down at medium on evo grill. After about 3 minutes flip over. You want to achieve maximum browning on all sides without overcooking the shrimp. The bacon really helps keep the shrimp from drying out. Once flipped, baste with the bbq sauce.
Cook an additional 3 minutes, flip, and baste other side. I give the shrimp a little time on its head to caramelize the top. As shrimp are ready remove from grill and keep covered with foil on warm plate until serving.
Here I served theBBQ Shrimp with grilled fall vegetables, red lentils, and garlic naan bread warmed on the grill. Red Lentils are inexpensive, full of fiber, protein, iron, and vitamin B. They also look like tiny little pumpkins which makes them an instant hit in my house. When cooked for about 30 minutes, they make a terrific healthy spread for the garlic naan bread. Here’s a simple recipe if you’ve never made lentils. I buy mine in bulk from Whole Foods. And if you happen to have a vegetarian/vegan as a guest, they really make a great vegan dinner option. Just serve the red lentils with the grilled vegetables and naan. No extra work required!
I grill my vegetables and garlic naan bread right alongside my shrimp. It’s one of the things I love about working on an evo flat top grill. The versatility of both direct and indirect cooking at the same time. With the zone specific heating, you can sear one thing while keeping another warm.
These BBQ Shrimp are a perfect recipe for Football or Tailgate parties where they can be enjoyed straight out of hand. But they also great for a dinner party when served with Garlic Naan, Fall Vegetables and Red Lentils. Thats the version I’ll feature today. In fact, these bbq shrimp would be a phenomenal starter for your Thanksgiving meal. If you do make it an evo grill, it will get everyone outside for awhile (always a plus on Thanksgiving).
However you decide to serve up these addictive BBQ Shrimp with Butternut Squash and Bacon, I hope you will find them a creative and craveable addition to your fall menus.
Top 10 Things to Cook on Evo! People who aren’t familiar with an EVO flat top grill will often ask me, “What can you cook on it?”. People who are ask , “What’s your favorite thing to cook ?” This post addresses both of these common questions. Because while you can cook pretty much everything onContinue reading »
Entertaining can be so easy when you have an Evo grill. Here’s a simple recipe for Caprese Diem Kabobs. Which is basically a caprese salad served warm on a skewer. It is a truly classic kabob you kick up by warming it on the evo grill. All the prep work can be done ahead (perfect ideaContinue reading »
These easy recipes mean that a simple summer supper, which is both healthy and delicious, can be ready for your family in just minutes. These family friendly chicken kabobs come out juicy, flavorful, and tender every time (a far cry from the dried out grilled chicken too common in backyards across America). The trick isContinue reading »