This is not my first time grilling radishes, but it’s definitely the first time I’ve grilled black radishes. ‘Normal’ little ole red radishes are absolutely delicious when grilled, and they’re something very different. When I came across black radishes I had to grab them even though I had no idea what to expect. My first bite of a raw black radish was spicy. Very spicy. Much hotter than the hottest red radish I’d ever had. But grilled, the black radishes took on a wonderful sweetness.
I would make grilled black radishes again and again. I found them in a specialty market, but hopefully they’ll become more mainstream in time because they are really awesome, and not just grilled. I could imagine some really great sandwiches or salads with raw black radishes… yum!
I’ve never been to Firehouse Subs. So, I can’t really say for sure that this is a 100% copycat of their Battalion Chief sub (then again, I don’t see it on the menu any more). But I can say I thought this was a fantastic sandwich and if the rest of the menu at Firehouse Sub’s is anything like this, I need to get on over there and make up for lost time. Cheese, horseradish, roast beef and lettuce all on a nice toasted roll. Oh, and the surprise? Crunchy fried onions. Oh yeah. I’m not as big a fan of horseradish as Anita is, even though it does go very, very well with roast beef. But, since finding The Mustard Man’s Simply Horsey mustard, I’ve become a bigger and bigger fan. Simply Horsey combines just the right amount of horseradish with creamy mustard and bit of mayonnaise. It has the perfect consistency for topping this copycat Firehouse Sub’s Battalion Chief sub.
Well now, these were different! I’d never thought of stuffing mushrooms with chili. Not even in my dreams, where sometimes odd food things can happen. I have to say, they’re quite the addicting little bites. Further proof that the Char-Broil Big Easy isn’t just for poultry (but let’s face it, it does one heck of a good job at that!).
You could definitely spice up your version of chili-stuffed mushrooms. Use a spicy chili (you probably saw that coming) and shredded habanero jack cheese. Top the mushrooms with jalapeno just before serving. That’ll get the party going!
I never need an excuse to make a recipe that Dave posts on Old Dave’s Po-Farm. That’s why when I saw these porkburgers I was all over them. I knew they’d be as fantastic as Dave said, and they were that and more. You’ll totally re-think the old beef burger for sure. Tender, juicy and packed with flavor. This recipe makes 12 burgers, which might seem like a lot but they’ll be gone so fast you’ll probably want to double it. I didn’t go crazy with toppings for our porkburgers. The patties are so flavorful that I didn’t want to hide them. Just a bit of lettuce, tomato, onion, mayo and yellow mustard and that’s it. No cheese required.
Do make sure that you mix the ingredients for the patties and let them sit in the fridge overnight. You’ll get a lot more flavor if you don’t rush your porkburgers.
Anita can attest to my (somewhat) shocking addiction to all things Buffalo wings, so she wasn’t surprised when I served up this Buffalo Cowboy caviar. What was surprising, though, was just how much we both absolutely loved it. Beans, peas, tomatoes, cilantro, green onions, all good things. But the crunch of the corn and the smoothness of the avocado, along with spicy Buffalo wing sauce pushed this side up a few notches on the ‘love it’ scale. For a twist, use corn-on-the-cob that has been roasted on a grill or under the broiler until lightly charred. Cut the kernels from the ears and add to the caviar. You’ll need 3-4 good sized ears.
“Blown away”. Those were the first words that crossed my mind when I took my first bite of chicken wings (cooked using a Vortex) tossed in Meijer’s Sweet Chili wing sauce. With no artificial flavors, I found the sauce to be nothing but pure goodness. It has a nice heat level, not too much, not too little. A little sweetness. And the perfect thickness. Not too gloppy, but perfect for sticking to wings and your fingers. Better than many top shelf wing sauces and a whole lot cheaper. Anita’s favorite eat-out wings are the Thai’R Cracker wings from Quaker Steak and Lube. She said that the sweet chili sauce from Meijer is at least as good. And maybe a bit better. That’s saying a lot.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
I picked up a bottle each of all of the wing sauces from Meijer. Stay tuned for my results with each!
I love mashed potatoes, any way, any time. Grilled on cedar planks, made with roasted garlic, packed with Boursin cheese, it doesn’t matter how they’re made, I’ll eat them. Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish. For a little twist on these corn mashed potatoes, use corn on the cob (you’ll need 3-4 cobs depending on the size), roasting the corn first on a grill or under the broiler. Once charred, remove the cobs from the oven and let cool. Then scrape off the kernels and use them in the potatoes.
I love making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. I tend to prefer jerky with a lot of flavor. I’m not really into mellow jerky. Which is why I enjoyed the heck out of this Cracked Pepper N’ Garlic jerky made using a seasoning from Hi Mountain that I picked up at our nearby Cabela’s. The jerky is definitely peppery (I used more seasoning than the package calls for because hey, like I said, I like my jerky to be packed with flavor!) with a nice hint of garlic that isn’t overwhelming. It’s a really, really tasty jerky that you’ll enjoy more than you may want (so make a double batch!). I grind my meat using my own grinder, but if you’re friends with your butcher (and you should be), you can get him to trim and grind it for you. Or if you prefer sliced jerky, your butcher can do that for you too. That’s why they’re there. Getting to know your butcher is a really good idea, so take the time to say ‘hi’ even if you don’t need anything from him or her the next time you see them.
2 teaspoons curing salt (comes with the seasoning) (optional if you're going to refrigerate the finished product)
1/4 cup water
NOTE: I personally feel that the flavor is too mellow when mixing per the package instructions, 2 1/2 teaspoons per pound. I use a heaping tablespoon. You may want to first make a pound per the package instructions and see if you want a stronger flavor.
Place beef in a resealable bag or container.
Place meat, seasoning, curing salt and water into a mixer and mix for 5 minutes.
Transfer meat to a resealable container or bag and refrigerate for up to 8 hours, massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade. Add to a jerky gun and squeeze out onto Nesco trays.
Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.