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Goat Cheese Risotto

Goat Cheese Risotto

With Roasted Red Peppers

Posted on December 08, 2016
I wanted to make a meatless meal that was rich and satisfying. I was at a loss, searching until I saw a title - Goat Cheese Risotto and my search was over. I just went from there, adding roasted red peppers, a couple kinds of cheese, peas, and fresh herbs until I had a filling dish that would be suitable for both a side dish and a full meal. In the end, this meal was so much better than I could have imagined. 
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Sous Vide Thanksgiving Turkey

Sous Vide Thanksgiving Turkey

Finished with Green Tea and Apple Smoke

Posted on November 16, 2016

This turkey recipe requires a little forethought and some extra equipment, but this Sous Vide Thanksgiving Turkey Finished with Green Tea and Apple Smoke has to be the best turkey I have made on the grill, ever. I followed the recipe as laid out in the Joule app, cooking the butchered turkey in a water bath for just over 12 hours in total. Then I finished the turkey on the grill by smoking it with Apple Wood Chips and Cranberry Green Tea from Steeped Tea then searing the skin on the Infrared SIZZLE ZONE™. Leaving me with the most succulent turkey I have had the pleasure of tasting. EVER.

The portable Sous Vide cooker, Joule, by ChefSteps is probably the most interesting and versatile tool in my cooking arsenal, besides my grill. The Joule is easy to use. Once out of the box, I was able to set it up within about five minutes or less. To the layman, sous vide sounds like boil in a bag, however the geniuses at ChefSteps have done their research and created a super easy way to cook gourmet food. The calculations are all done for you. Follow the directions in the app, which even tells you when the food is ready.

Posted in: Poultry
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Whisky Apple Chicken

Whisky Apple Chicken

In The Napoleon Cast Iron Skillet

Posted on July 21, 2015
On the 27th of ever July, it is National Scotch Day. To honor that I made Whisky Apple Chicken with some 15 year aged Glenlivet. Now before you freak out about the wastage of decent scotch, hear me out. It was a sample bottle and held just enough to make the recipe, and it was also not my Glenfiddich 18 or 30. I was dubious about the flavor combinations, and unsure of what to serve with this, but went with sweet potato purée which was complimented by the sweetness from the apples very nicely. 
Posted in: Poultry
Comments: 0