- 2 cedar planks
- 8 oz. fresh salmon
- vegetable oil
- seafood rub
- Soak your cedar grilling plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.
- Get your grill up to medium heat, 350 degrees. Place the wet plank on the pre-heated grill and heat plank for another 5 minutes before adding the fish. This allows the plank to begin to smoke.
- Place your seasoned salmon on the plank and close grill lid, let cook for recommended time. The average fillet takes between 14-18 minutes, depending on thickness. No flipping, turning, or tweaking is needed. Once cooked, remove from the grill and enjoy!
Directions for Reduction: – Macerate berries until juicy and then add vinegar. Let the berry juice and pulp meld with vinegar for up to an hour. – Pour blueberry and vinegar mixture through cheesecloth or very fine strainer to remove pulp and seeds. Bring strained blueberry vinegar to a simmer, whisking constantly.
Reduce vinegar down until desired viscosity- I like it pretty syrupy. Mix in fresh blueberries and top salmon with your hot Blueberry Balsamic Reduction!
- 1 cup uncooked long grain rice
- 1/2 cup pineapple juice
- 1 cup water
- 1/2 cup crushed pineapple
- 2 teaspoons butter
- 1/2 teaspoon grated lime zest
- 1/4 teaspoon salt
- 1/4 cup minced fresh cilantro
- 1/4 cup chopped green onions
- 2 tablespoons lime juice
- SK Pineapple Ginger Sauce
Bring the rice, pineapple juice, water, pineapple, butter, lime zest, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in the cilantro, green onions, and lime juice to serve.
- Avocado Fries:
- 1 avocado, sliced into 12 ‘fry’ lengths
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese, or as needed
- 3 tablespoons sour cream
- 2 tablespoons garlic powder
- 1 tablespoon tomatillo salsa
- 1 dash chili-garlic sauce (such as Sriracha®), or more to taste
- Add all ingredients to list
Preheat grill/oven to 450⁰ F.
Pour flour into a shallow bowl. Pour egg in another shallow bowl. Pour breadcrumbs into a third bowl.
- Gently press the avocado slices into flour to coat and shake off any excess flour. Dip into beaten egg and press into bread crumbs. Place breaded avocado slices onto a baking sheet. Sprinkle grated Parmesan cheese over breaded avocado slices.
- Bake avocado in the preheated oven until cheese is melted and ‘fries’ are golden brown, about 10 minutes.
- Stir sour cream, garlic powder, tomatillo salsa, and chile-garlic sauce together in a bowl until thoroughly mixed.
4 Yukon gold potatoes, cleaned
2 large cloves of garlic, sliced very thinly (I use a mandolin)
6 tablespoons butter
Fine sea salt
Coarsely-ground black pepper
1/8 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Asiago Fresco cheese
1/4 cup grated aged cheddar cheese
Chopped fresh chives or thinly-sliced green onions
- Prepare the grill for indirect grilling at 500ºF. (If you are making the Tomahawk Chops with Grilled Mushrooms and Garlic Scapes, start the potatoes in the grill 30 minutes before starting the chops on the grill.)
- Slice the potatoes into 1/4-inch thick slices without going all the way through. A good tip is to place old wooden spoons on each side of the potato when slicing to keep the knife from going all the way down to the cutting board.
- Depending on how many slices of garlic you were able to cut, place a slice of garlic into each slit or every other slit in each of the potatoes.
- Melt 3 tablespoons of the butter. Brush onto the outsides and into the slits in the potatoes. Season the outside and inside the slits with salt.
- Place the potatoes directly onto the grill grate (slits-up) in the indirect zone. Close the hood and roast for 45 minutes, rotating every 15 minutes for even cooking.
- Melt the remaining three tablespoons of butter and brush onto the potatoes. Season them lightly with pepper and sprinkle the cheese on top. Close the grill hood and continue roasting for 10 minutes more.
- Carefully remove the sliced baked potatoes from the grill and top with fresh chives or green onions.
½ cup (1 stick) butter
1 cup Dark Horse Whiskey Smoked Brown Sugar
¼ cup half and half
½ teaspoon Smoked Bourbon Sea Salt
½ cup (1 stick) cold butter cut into small cubes
¾ cup all-purpose flour
¾ cup old fashioned rolled oats
¼ cup Dark Horse Whiskey Smoked Brown Sugar
¼ cup sugar
¼ teaspoon ground cinnamon
3 pounds apples peeled and sliced
Stonewall Kitchen Roasted Apple Grille Sauce
½ cup sugar
½ teaspoon ground cinnamon
2 tablespoons butter
Preheat grill to 400⁰F.
- In a large, deep skillet heat butter, brown sugar, and half and half.
- Cook, stirring occasionally until butter is melted and sugar has dissolved.
- Bring to a boil and continue to cook and stir for about another 2-3 minutes.
- Stir in salt. Pour sauce into a bowl and set aside.
- In a large mixing bowl add butter cubes, flour, oats, sugars, cinnamon and salt.
- Using an electric mixer, beat until mixture is crumbly.
- Toss apples with lemon juice. Add sugar, cinnamon and Stonewall Kitchen Roasted Grille Sauce and toss to coat.
- In a large skillet melt butter. Add apples and cook, stirring occasionally until just tender, about 10 minutes. Remove from heat.
- Reserve ¼ cup of caramel sauce. Pour the remaining caramel sauce on top of apples. -Evenly sprinkle with crumb mixture.
- Bake for about 20 minutes until hot and bubbly. Serve with vanilla ice cream and drizzle with reserved caramel sauce.
2 sweet potatoes
2 tablespoons olive oil
¼ Bourbon Smoked Sea Salt
Preheat grill to 250⁰F.
- Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. Chips that are too thick in parts won’t crisp up all the way.
- Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt.
- Lay out in a single layer on a baking sheet and bake for 2 hours, flipping chips once at halfway point to ensure even cooking. You may also want to rotate pan for more even cooking (optional but recommended).
- Remove once crisp and golden brown. Some may feel tender in the middle but take them out and let rest for 10 minutes or so to crisp up. Serve immediately.
Pork Butt made with PorkU Rub “I Like Pig Butts and I Cannot Lie”
½ cup Rufus Teague Honey Sweet Sauce
4 tablespoons butter, room temperature
1 clove garlic, minced
4 French style sandwich rolls, sliced horizontally
Dill pickle slices
¼ pound sliced Colby Cheddar Cheese
- Pull apart the pork butt and mix with Rufus Teague Honey Sweet Sauce.
- In a small bowl, mix the butter and garlic. Butter the sandwich bread on both sides.
- Place the pulled pork mixture, cheese slices, and dill pickle slices on sandwich bread.
- Place pan over medium high heat. Grill until golden brown on both sides and cheese is melted, about 2-4 minutes per side.
This red, white and blue popcorn has a secret ingredient that will add a little firecracker to your celebrations. Everyone will love the Pop Rocks, the candy that pops and crackles in your mouth like a firework, in this yummy treat! This recipe is easy enough for the novice of crafter and your kiddos can even help with the chocolate drizzling and sprinkles. Happy Memorial Day!
1 Bag Microwavable Popcorn
1/3 Cup Red Chocolate Candy Melts
1/3 Cup Blue Chocolate Candy Melts
2 Tablespoons Red, White & Blue Sprinkles
1 Bag Red or Blue Pop Rocks
Pop popcorn and spread out on a piece of wax paper, removing all unpopped popcorn kernels. Melt 1/3 cup blue chocolate candy melts according to package, taking care not to over melt. I recommend microwaving in 30 second intervals and mix in between until fully melted. Drizzle the blue chocolate over the popcorn using a fork. Melt 1/3 cup red chocolate candy melts according to package and drizzle over the popcorn. Sprinkle 2 tablespoons sprinkles and Pop Rocks over the chocolate. Allow chocolate to harden and then enjoy!
“Very flavorful. A different twist on the ol’ deviled egg.”
+ 6 hard-boiled eggs
+ 3 slices crisp cooked bacon, crumbled
+ 1 tablespoon butter, softened
+ 3 tablespoons onions, chopped finely
+ 3 tablespoons sweet pickle relish, drained well
+ 1 teaspoon yellow mustard (Try Stonewall Kitchen Ballpark Mustard)
+ salt and mustard
+ 1/4 – 1/3 cup mayonnaise
1.Cut eggs in halves lengthwise.
2. Remove yolks.
3. Mash yolks in medium bowl.
4. Add relish, onion and bacon.
5. Add butter, salt, pepper, and mustard.
6. Mix thoroughly.
7. Add mayonnaise to bind.
8. Refill egg whites.
9. Sprinkle with Paprika.
10. Refrigerate to meld flavors.