Ingredients:

  • 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
  • Dip:
  • 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

Directions :


Preheat grill/oven to 450⁰ F.

Pour flour into a shallow bowl. Pour egg in another shallow bowl. Pour breadcrumbs into a third bowl.

  1. 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.
  2. Bake avocado in the preheated oven until cheese is melted and ‘fries’ are golden brown, about 10 minutes.
  3. Stir sour cream, garlic powder, tomatillo salsa, and chile-garlic sauce together in a bowl until thoroughly mixed.

Ingredients:

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

 

Directions:

  • 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.

Ingredients:

Salted Caramel

½ cup (1 stick) butter

1 cup Dark Horse Whiskey Smoked Brown Sugar

¼ cup half and half

½ teaspoon Smoked Bourbon Sea Salt

 

Topping

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

 

Filling

3 pounds apples peeled and sliced

Stonewall Kitchen Roasted Apple Grille Sauce

½ cup sugar

½ teaspoon ground cinnamon

2 tablespoons butter

 

Directions:

Preheat grill to 400⁰F.

Salted Caramel:

  • 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.

Topping:

  • In a large mixing bowl add butter cubes, flour, oats, sugars, cinnamon and salt.
  • Using an electric mixer, beat until mixture is crumbly.

Filling:

  • 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.

Ingredients:

2 sweet potatoes

2 tablespoons olive oil

¼ Bourbon Smoked Sea Salt

 

Directions :

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.

Ingredients:

 

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

 

Directions :

  • 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.

Firecracker-Popcorn-1-web-b

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!

Ingredients:

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

Directions:

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!

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“Very flavorful. A different twist on the ol’ deviled egg.”

Ingredients:

+ 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

Directions:

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.

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“These kabobs are tender, sweet, and delicious. They’re easy to make and only require a few ingredients.”

Ingredients:

3 tablespoons soy sauce
+ 3 tablespoons brown sugar (Try Kosmo’s Sweet Maple Brown Sugar)
+ 2 tablespoons sherry
+ 1 tablespoon sesame oil
+ 1/4 teaspoon ground ginger
+ 1/4 teaspoon garlic powder
+ 8 skinless, boneless chicken breast halves – cut into 2 inch pieces
+ 1 (20 ounce) can pineapple chunks, drained

Directions:

1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.

2. Preheat grill to medium-high heat.

3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

 

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Fact: If there’s one way to instantly up your burger game and join the big leagues, it’s to grind your own meat. It offers superior texture with more loosely packed patties and a more open, juice-trapping structure.

Note: For better flavor, use a combination of short rib, brisket, and sirloin in place of the ground chuck.

Ingredients:

+ 1 1/2 Pounds Beef Chuck, cut into 1-inch Cubes (see note above)
+ Kosher Salt and Freshly Ground Black Pepper
+ 4 Slices of Cheese
+ 4 Hamburger Buns
+ Toppings as Desired

(Try with: Stonewall Kitchen Bourbon Molasses Mustard or Urban Accent’s Jalapeño Popper Burger Blend)

Directions:

1. To grind with a meat grinder: Place grinding shaft, feed tube, plate, die, and screw of a meat grinder into the freezer. Spread beef chunks evenly in a single layer on a large plate or rimmed baking sheet. Place in freezer and freeze until starting to get firm around edges but still malleable, about 20 minutes. Set up meat grinder with 3/8ths inch plate. Grind meat into a cold bowl. Working quickly, grind meat again using 1/4-inch plate. If grinder or meat begins to get too warm during grinding process, return to freezer for 10 minutes before continuing to grind.

2. To grind with a food processor: Spread beef chunks evenly in a single layer on a large plate or rimmed baking sheet. Place in freezer and freeze until starting to get firm around edges but still malleable, about 20 minutes. Working in three batches, place meat cubes in the work bowl of a food processor. Pulse until finely chopped, about 15 to 20 short pulses. Transfer to a bowl and repeat with remaining beef.

3. Form beef into four patties about 1/2-inch wider than the burger buns with a slight depression in the center to account for bulging as they cook. Season generously with salt and pepper and refrigerate until ready to cook.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

5. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until well charred and center of burgers register 110°F on an instant read thermometer, about 5 minutes. Place cheese on top of burgers and continue to cook until cheese is melted and burgers register 125°F for medium rare or 135°F for medium, 1 to 2 minutes longer. Transfer burgers to a large plate.

6. Toast buns over center of grill until golden brown and warmed through. Top burgers as desired, place in buns, and serve.

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“This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.”

Ingredients: (10 Servings)

+ 4 Cups Uncooked Elbow Macaroni
1 Cup Mayonnaise (Try Saucy Everything All Natural Spicy Mayo)
+ 1/4 Cup Distilled White Vinegar
+ 2/3 Cup White Sugar
+ 2 1/2 Tablespoons Prepared Yellow Mustard (Try Stonewall Kitchen Ballpark Mustard)
+ 1 1/2 Teaspoons Salt
+ 1/2 Teaspoon Ground Black Pepper
+ 1 Large Onion, Chopped
+ 2 Stalks Celery, Chopped
+ 1 Green Bell Pepper, Seeded and Chopped
+ 1/4 Cup Grated Carrot (Optional)
+ 2 Tablespoons Chopped Pimento Peppers (Optional)
+ 1 1/2 Teaspoons Salt

Directions:

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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“Spectacular Memorial Day Dessert! Present at night with a couple of sparklers for the best effect. Can make with shortcake mix, too.”

Ingredients:

+ 1 (18.25 ounce) Package Yellow Cake Mix
+ 1 (8 ounce) Container Frozen Whipped Topping (Thawed)
+ 1 Pint Blueberries, Rinsed and Drained
+ 2 Pints Fresh Strawberries, Rinsed and Sliced

Directions:

1. Prepare cake (Need a Mixer? Try the KitchenAid Mixer) according to package directions and bake in a 9×13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Barbecued-BrisketJust Grillin carries bold ingredients for Barbecued Brisket:

12-ounces (1-1/2 cups) light or dark beer or ale
1 cup Stonewall Kitchen Maple Chipotle Grille Sauce
1/2 cup Stonewall Kitchen Red Pepper Jelly
1 (3 to 3-1/2 pound) flat-cut brisket, well trimmed
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground black pepper to taste

Directions:
1. Preheat grill or oven to 300°F.
2. Combine beer, grille sauce and Red Pepper Jelly in a large, deep skillet. Bring mixture to a boil just to melt jelly. Add brisket, cover tightly, and bake in oven until very tender, 3 to 3-1/2 hours. If preferred, cook over a low flame on top of stove, regulating heat so liquid only simmers. Turn once or twice during cooking.
3. When done, remove meat, allow to stand briefly, and either pull apart into shreds or cut across the grain into slices.
4. Stir in parsley and season with salt and pepper. Serve with plenty of the pan gravy.