Ingredients:
24 wings, I used flats and drums rub of your choice, I used my PitBoss Smoked Salt and Pepper Rub Season and let dry brine for several hours if you have time Wing Sauce: 4 tablespoons tamarind concentrate 1 tablespoon fish sauce 4 tablespoon light brown sugar 1 teaspoon molassas 1 1/2 tablespoon honey 1 teaspoon cayenne pepper puree or pinch of cayenne Squeeze of half of a lime salt to season 1 serrano chili Cilantro Directions: Dry brine wings for several hours or overnight. Heat grill to 450F, using indirect heat. Sear wings and move to indirect cooking until wings reach 190F/200F. Rest for 15 minutes. Prepare sauce by heating ingredients in a saucepan until sugar dissolves. Pour over wings and toss. Top with fresh cilantro and serrano chili slices. Enjoy!
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Ingredients:
22 ounces of all-purpose flour 1 teaspoon kosher salt 3 tablespoons vegetable oil or coconut oil 13 ounces of warm water Filling (stuffing): 33 ounces 90% fat ground beef 1 yellow onion, pulsed to grated state in food processor 3 teaspoons of burger rub or favorite seasoning salt and pepper American cheese slices
Ingredients:
1 cup pistachio flour 1 3/4 cup almond flour 2 tablespoons cornstarch pinch of sea salt 1 1/4 cup sugar 1 teaspoon orange zest 6 eggs, room temperature 9 tablespoons salted butter, slightly melted 3 tablespoons quality olive oil Ganache topping: 1 cup heavy cream 7 ounces good semi sweet chocolate toasted pistachios, chopped Whipped cream cheese topping: 2 ounces cream cheese, room temperature 3/4 cup heavy whipping cream 2 tablespoons pistachio pudding mix dash of sea salt 1/4 teaspoon vanilla bean paste Directions: Preheat oven to 350 degrees F. Spray and line the bottom of a 8-inch cake pan. I made homemade pistachio flour by grinding nuts in food processor and then sifting. If you do this do not over grind or it will be paste. Sift pistachio flour, almond flour, cornstarch and salt. Set aside. Massage orange zest into sugar to release the oils of the zest. With a hand mixer or mixer with a whisk attachment, whip eggs until frothy, add sugar mixture and whip until sugar is dissolved. About five minutes. Add olive oil and butter. Incorporate flour mixture until just combined. Bake at 350 until cake is golden and not jiggly in the middle. About 45 minutes. Allow to cool completely. Prepare ganache by heating cream in microwave for about 1.5 minutes until hot. Pour over chocolate and allow to sit for five minutes. Slowly stir without incorporating air into chocolate. Put acetate around cake (put back into cake pan) and pour ganache over cake. Allow to sit room temperature, decorate with nuts and then refrigerate overnight. Prepare whipped cream by whipping cream cheese with vanilla paste, dash of salt, pistachio pudding mix and add cream. Whip. Serve with cake and fresh raspberries! Enjoy!
Ingredients:
Crust: 1 1/2 graham cracker crumbs 5 tablespoons salted butter, melted 2 tablespoons sugar 1/4 teaspoon salt Filling: 4 8 ounce whole fat cream cheese, room temperature 2 cups sugar 3 tablespoons AP flour 2 teaspoons vanilla paste zest and juice from 1 lemon 6 eggs, room temperature 1/2 cup sour cream, room temperature 1/2 teaspoon salt *for 1/4th of the batter, use homemade jam below (if so increase below recipe by half) in whipped cream and batter. You can also use violet food color gel. Topping: 2 cups fresh blackberries 1 tablespoon sugar 1/2 teaspoon vanilla paste pinch of salt Slurry: 1/4 cup water 1 1/2 tablespoons cornstarch Whipped Cream Cheese topping: 3 ounces cream cheese, room temperature 1 cup cold heavy cream dash of salt 1/2 cup powdered sugar 1/4 teaspoon vanilla paste squeeze of food color or 2 tablespoons blackberry puree Directions: Preheat oven to 375F and prepare crust by combining all ingredients. Press crust into 9-inch springform pan and bake for 10 minutes. Reduce the oven temperature to 325°F. Set a kettle of water to boil. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla bean paste, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Wrap springform pan with foil and place into a roasting pan. Pour in boiling water halfway up pan to create a water bath. Bake until just a wee bit jiggly. 1 hour 45 minutes to 2 hours. It should be slightly golden and not overly jiggly. Remove from water bath and allow to cool completely. Prepare blackberry topping: Combine all ingredients but the slurry and bring to a boil. Simmer until thickened about 10 minutes, stirring and crushing berries. Press through a sieve. Add slurry bring to a boil and reduce to low. Allow to thicken then cool. Pour over cooled cheesecake and refrigerate overnight. Prepare whipped topping and pipe on top of cake and add fresh berries! Enjoy!
Ingredients:
1 bag of carrots, divided 5 tablespoons salted butter 579 grams of sliced carrots, reserving 3 for shredding 1/2 teaspoon salt 1/2 teaspoon baking soda Cake: 1.5 cups shredded carrots 1 cup carrot puree 1/2 cup sour cream, room temperature 3.5 cups (405 grams) AP flour 3 3/4 teaspoons baking powder 1 teaspoon kosher salt 1 1/2 teaspoons cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1 1/2 teaspoon vanilla bean paste 7.5 tablespoon salted butter, softened 2 1/4 cups light brown sugar 4 1/2 tablespoons vegetable oil 6 egg yolks, room temperature 3 eggs, room temperature 1/2 cup pecans, toasted, divided 1/2 cup hazelnuts, toasted, divided Cream cheese frosting: 2 cups salted butter, room temperature 2 8 ounce packages of cream cheese, room temperature 4 tablespoon heavy cream dash of sea salt 2 teaspoons vanilla bean paste juice of one lemon Instructions: Toast chopped pecans and hazelnuts in cast iron skillet or skillet until just toasted. Divide nuts into two bowls, one for in the cake and one for decoration. Set aside. Roast sliced carrots tossed with salt, baking soda and butter at 425F for 202-5 minutes until tender. Puree and set aside. Allow to fully cool. Prepare batter by combining dry ingredients and wet ingredients. Add eggs to wet mixture while slowly incorporating dry ingredients. Do not overmix. Add to 3-8 inch prepared pans. Bake at 350F for 25-30 minutes until toothpick comes clean. Cool and prepare icing. Ice cake and generously distribute nuts around the cake. Enjoy!
Roasted Brussel Sprout Pops~ with smoked Queso dipping sauce🔥 A healthy and fun party starter! Press save on this keeper! Tender and seasoned sprouts, halved and roasted on a popsicle stick. Served with a smoked and spicy, creamy cheese sauce🙌🏻 Recipe Below.
Ingredients: 10-12 large, same sized fresh Brussel sprouts 1 tablespoon avocado oil @pitbossgrills Green Garden Veggie Blend Rub 20-24 popsicle sticks, soaked in water Cheese Sauce: 1/2 white onion, diced 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon chili powder 2 lbs American cheese 2 teaspoons @pepperexchange jalapeño puree 1 can green chilies 1/2 cup whole milk Directions: Prepare cheese sauce. In your @pitbossgrills vertical smoker or smoker, set to 250F. In a skillet sauté onion and spices until tender. 7 minutes. Add onions, spices and remaining ingredients to a disposable foil pan. Add pan to smoker cook for 1-1.5 hours, stirring every 30 minutes. You can make this ahead and reheat. There is plenty for chips to go with the Brussel sprouts. Oven alternative: 375F for 20 minutes stirring at halfway point. Blanch whole trimmed Brussel sprouts in salted boiling water for 4 minutes. Put in ice bath. Slice in half and put on water soaked popsicle stick. Roast at 425F until tender. Approximately 15 minutes, depending on the size of your Brussel sprouts. Enjoy! #queso #cheese #easyappetizers #fun #appetizers #party #partystarter #partystarters #grilling #bbq #dip #quesodip #pitbossgrills #pitbossnation #ciarraappliances #cheesedip #viral #viralrecipe #recipe #recipeideas #healthy #healthyappetizers #healthyrecipes #sabrinacarpenter #espresso
Cherry Blossom Ravioli~ natural cherry blossom powder colors the pasta dough beautifully and the dough smells fragrantly of flowers 🌸 Filled with fresh cheese filling, cooked to perfection and tossed in salted melted butter. Served over herb oil🙌🏻 I was really excited about this tasty creation!! I included recipe below and on my website. Let me know if you try it. As you may know, my nearby city of DC annually celebrates the blooming of these breathtaking cherry blossoms and spring’s arrival🌸
Ingredients: 300 grams 00 Flour 3 large eggs 1 egg yolk Olive oil* 2 teaspoons cherry blossom powder Filling: 6 ounces cream cheese, softened 1/4 cup @lifewaykefir farmer cheese 3 tablespoons Parmesan, grated 1 egg Crack of fresh pepper and pinch of salt Herb oil: 2 cups fresh parsley 1/2 cup good olive oil Dash salt Combine pasta dough ingredients, blending cherry blossom powder with egg first then incorporating remaining ingredients. Knead until color is dispersed through dough. Rest for two hours. Cut dough into 4 sections, using pasta machine make 4 sheets cutting them to matching sizes whisk together filling and pipe evenly spaced on dough. Cut ravioli into desired shapes. Drop into salted boiling water just until they float. Toss in butter. To make herb oil blanch parsley for 15 seconds, put into ice bath, dry, blend and strain. Enjoy!
Ingredients:
Crust: 1 cup crushed Biscoff cookies 2 tablespoons sugar 4 tablespoons salted butter, melted Filling: 2 8 ounce whole fat cream cheese, room temperature 1 cup sugar 2 tablespoons AP flour 1/2 vanilla bean, scraped 1/8 teaspoon lemon extract 1/8 teaspoon pure orange blossom extract 3 eggs, room temperature 1/4 cup sour cream, room temperature 1/4 teaspoon salt Buttercream topping: 1/2 cup salted butter, room temperature 2 cups powdered sugar 1/4 vanilla bean, scraped 1 tablespoon heavy whipping cream 3 Biscoff cookies Directions: Preheat oven to 375F and prepare crust by combining all ingredients. Press crust into prepared (spry and put in parchment paper) 4-inch springform pan and bake for 10 minutes. Cool completely. Reduce the oven temperature to 325°F. Set a kettle of water to boil. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla bean, extracts and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Wrap springform pans with foil and place into a roasting pan. Pour in boiling water halfway up pan to create a water bath. Bake until just a wee bit jiggly. Bake for 1 hour and crack the oven and leave in for another 30 minutes. It should be slightly golden and not overly jiggly. Remove from water bath and allow to cool completely. Blend buttercream ingredients and pipe on top and place one cookie on each. Enjoy!
Ingredients:
2 tablespoons avocado oil, divided 1/4 large onion, diced 1/4 green pepper, chopped 1 clove garlic, minced 1 chorizo sausage, cubed 4 large shrimp, chopped 1 tablespoon piri piri sauce (I used Louisiana Pepper exchange) 4 eggs, mixed with a splash of water 2 tablespoons smoked jalapeno jack cheese, grated Pinch of cajun seasoning Directions: The secret hack to a perfect omelette EVERY SINGLE TIME is to first start with a non-stick pan. I used 4 eggs for a ten-inch sauce pan. Cook filling ingredients, remove and set aside. Add avocado oil to hot pan and pour in egg mixture and turn heat to low and LEAVE EGGS ALONE...don't poke and prod at them. In about 5-7 minutes eggs will set. Sprinkle with cajun seasoning and grate cheese over top. Add filling and top with fresh chopped tomatoes and parsley! Enjoy!! ![]() I created this recipe because I just knew it would be delicious! The usual suspects in crab rangoon; cream cheese, green onions, lump crab, Worcestershire sauce and cajun seasoning stuffed into a succulent extra jumbo shrimp. Wrapped with a salty prosciutto and grilled. Served with a homemade duck sauce! How to reel can be seen on @foodcolorspice on Instagram and TikTok! Enjoy! Ingredients:
9-12 extra jumbo or colossal shrimp, cleaned and deveined PitBoss smoked salt and pepper rub 2 ounces of cream cheese, softened 4 ounces fresh lump crab meat ¼ teaspoon Worcestershire sauce ⅛ teaspoon hot sauce ¼ teaspoon soy sauce 1 teaspoon green onions, chopped ¼ teaspoon garlic powder 2 packages prosciutto Duck Sauce: ½ cup apricot preserves 1 teaspoon soy sauce 1 teaspoon rice wine vinegar 1 garlic clove, minced ¼ teaspoon chili powder Directions:
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Author I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: |