Smoked Tri-Tip with sautéed Mushrooms, Micro Greens and White Shoyu-Garlic Sauce

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Smoked Tri-Tip with sautéed Mushrooms, Micro Greens and White Shoyu-Garlic Sauce

  • Author: Kelly Cahoon
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Description

THIS. THIS IS THE ONE. An incredibly beautiful dish, with what seems like a lot components, but it’s SO easy. Basically you stir a bunch of stuff and its done. The sauce I derived from a sauce I made at a cooking class once. I changed it just a bit more to my tastes and it is amazing. Save this one because you’re going to want to put it on everything.

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Ingredients

FOR STEAK

  • 4 6-8oz Tri-Tip Streaks
  • 4T EVOO, separated
  • 2 Cloves Garlic
  • 3T Unsalted Butter
  • 1.5C Micro Greens, rough chopped

FOR MUSHROOMS

  • 6–8 Shitake Mushrooms, sliced
  • 1T White Shoyu
  • 1T Avocado oil
  • S&P to taste

For Garlic-Shoyu Sauce

  • 1T Garlic, minced
  • 1/2C White Shoyu
  • 1T Hoisin Sauce
  • 1/4t Fresh Ginger
  • 1t Sesame oil
  • Pepper Flakes, pinch

Instructions

  1. Set smoker to ‘SMOKE” with the lid open for about 5 minutes. Close the lid and set to (225F)
  2. Allow steaks to reach *almost* room temperature.
  3. While the smoker preheats, cover the steaks in 2T EVOO, salt and fresh ground pepper.
  4. Place directly into the smoker and cook for about 2 hours. Remove when the internal temp of the meat is (150F)
  5. Wrap the steaks in foil, and let them rest 15 minutes before you sear.
  6. Use a HOT cast iron pan to sear the steaks in 2T evoo, butter, and garlic cloves. You shouldn’t need more than a minute or 2 per side. Be sure to ladle the butter and evoo mix on top of the steaks as they sear.
  7. Plate the steaks directly. ladle a solid spoonful of mushrooms over each steak. (its ok if some fall, itll look rustic) Toss the micro greens in a few Tablespoons of the Garlic-Shoyu sauce and cover the mushrooms with small bundle of greens on each steak.
  8. Serve. You could also add any extra Garlic-Shoyu sauce on the side for dipping. 

MUSHROOMS

  1. While the steaks are resting, sauté the mushrooms on medium/low heat in the Shoyu and Avocado oil. Season with salt and pepper, and when the mushrooms are soft and fragrant (about 10 minutes), remove from heat and set aside.

SAUCE

  1. Combine all ingredients and let the flavors marinate at least 1 hour before serving. This sauce is LIFE. so good.
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Limeade with Smoked Ice Cubes, Edible Flowers, and Grilled lime slices

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Limeade with Smoked Ice Cubes, Edible Flowers, and Grilled lime slices

  • Author: Kelly Cahoon
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Description

Limeade has been a favorite of mine ever since the days of going to Sonic at 2 am. Currently I have a slightly more refined pallet but was still all to happy to create a fun spin on a summer favorite.

Also, smoked ice cubes infused with edible flowers, are you kidding me? How could I not?

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Ingredients

For flower infused smoked Ice

  • 3C Water
  • 16 Edible Flowers

For grilled limes

  • 1 lime, sliced

For limeade

  • 5 limes, juiced
  • 3/4 can sweetened condensed milk
  • 1 Liter Tonic Water
  • 1 bottle Jarritos lime soda

Instructions

For flower infused smoked Ice

  1. Set Smoker to “smoke” with the lid open about 5 minutes.
  2. Pour the water into a foil pan or baking dish and smoke for 25 min.
  3. Remove from smoker and let cool completely.
  4. Pour the water into an ice cube tray, and place flowers one four into each cube.
  5. Freeze overnight.

For grilled limes

  1. Set smoker to “high” after the fire is established. Grill the slices about 2-3 minutes per side. Set aside.

For limeade

  1. Mix all the ingredients WELL ( a blender would be perfect, but otherwise whisk the crap out of it)
  2. You can add more water or more sweetened condensed milk depending on how sweet or tart you’d like your drink!
  3. Add the ice cubes RIGHT before serving, and garnish with lime slices on each cup.
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Smoked Chicken Legs with Blackberry-Tomatillo Glaze

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Smoked Chicken Legs with Blackberry-Tomatillo Glaze

  • Author: Kelly Cahoon
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Description

This recipe is a really awesome twist on BBQ chicken legs. Blackberry and tomatillo are a perfect pair. Blackberries and maple syrup bring in some sweet while the tomatillos and red pepper flakes bring in the heat!

Its a perfect summer BBQ sauce!

*DISCLAIMER* when I made this recipe, I used a wing rack. If you’re not using a wing rack, the glaze may get a little messy!

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Ingredients

  • 6 Skin on Chicken Legs
  • S&P
  • 2C Blackberries
  • 1 large Tomatillo, diced
  • 2/3C Balsamic Vinegar
  • 1/2C Maple Syrup
  • 1/4C Whiskey
  • 3 Cloves Garlic, minced
  • 1.5T Molasses
  • Red Pepper flakes, pinch

Instructions

  1. Place blackberries, tomatillo, and vinegar in a small saucepan and bring to a boil.
  2. Turn down the heat to low and let simmer about 15 minutes, until the berries are soft and breaking.
  3. Add the garlic and red pepper flakes and stir a few more minutes.
  4. Use an immersion blender (or pour into a regular standing blender) and mix until well combined and there are no more big chunks. Return to saucepan.
  5. Add the whiskey, and molasses and stir on low heat abut 10 more minutes. Remove from heat. It’ll get thicker as it cools!
  6. Turn your Smoker to “smoke” with the lid open for about 5 minutes. Turn the heat up to (350F)
  7. Cover the chicken thighs in salt and pepper and hang them in the wing rack.
  8. Smoke the wings for the first 20 minutes, then cover in the first layer of the glaze.
  9. Continue glazing the wings every 10 minutes, until the internal temp of the chicken reads (160F)
  10. Turn the smoker up to “high” and add the last layer of glaze.
  11. When the internal temp reads (175F) remove from the smoker!
  12. Serve Hot!
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12 Hour Smoked Brisket

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12 Hour Smoked Brisket

  • Author: Kelly Cahoon
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Description

I’ve done a few briskets in my day, but due to having a toddler and a baby, I tend to stay around the 4-5 hour range. Who knew a 12 hour brisket would be so easy? Not to mention that the smoke ring in this one is by FAR the best looking one I’ve done.

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Ingredients

  • 1 6Lb Bisket
  • 1T Salt
  • 1t Fresh ground pepper
  • 4–5T Traeger Seasoning (cover the entire thing)
  • Butcher paper
  • Ice Chest
  • Internal thermometer

Instructions

  1. The night before you plan to smoke it, cover your brisket in salt and pepper, and wrap it in plastic wrap. Let it sit in the fridge overnight.
  2. I Started my Brisket at 5:00 am.
  3. Set smoker to “smoke” with the lid open about 5 minutes. Place the Brisket inside, and don’t touch it for about 6 hours.
  4. Use your thermometer.
  5. When your meat hits (160F) take it out of the smoker and wrap it SUPER tight in butcher paper.

  6. Set the smoker to (225F) and put the brisket back in for 3 hours. Turn your smoker to (275F) for another hour or until your meat reaches (205F)

  7. Remove from the smoker.

  8. Set your meat (still wrapped) in a foil tray and place in an ice chest for 2 hours.

  9. YES 2 HOURS OF RESTING. It’s worth it.

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Inside Out Vanilla Bean S’mores

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Inside Out Vanilla Bean S’mores

  • Author: Kelly Cahoon
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Description

I have a thing for s’mores. Lets just get that out there. Anything I could put between graham crackers, I would. After exhausting all of my options there, I decided to just start from scratch and make all the layers however I wanted. Enter the inside out s’more. This marshmallow recipe is great on its own, but I really wanted to make it stand out in this recipe so I added a little vanilla bean an it was amazing!

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Ingredients

  • Brownie Mix
  • 2–3 bars white chocolate
  • 1C Water
  • 3 Envelopes unflavored gelatin
  • 2C Sugar
  • 1/2C Karo Syrup
  • 1/2t Salt
  • 1Vanilla Bean
  • 1C powdered Sugar
  • 1T Cornstarch

Instructions

Brownies

  1. (I used a double batch of ghirardelli) Bake according to instructions. Use parchment paper on the bottom! Remove from pan while still hot. Roll out while still warm to about 1/2in. Use powdered sugar on your rolling surface.
  2. When the brownies are MOSTLY but not FULLY cool, use a biscuit cutter to cut the brownies into circles.
  3. Smash the scraps together and continue making brownie rounds until you’ve used all the brownie. a 9×13 pan Should make about 24 rounds.
  4. Let cool.

For Marshmallows

  1. Mix gelatin and 1/2C water in a stand mixer.
  2. In a saucepan combine sugar, karo syrup, other 1/2C Sugar, and salt over medium heat. Bing to a rolling boil for 1 minute and remove from heat.
  3. While mixing the gelatin with the wisk attachment on low speed, Add the sugar mixture to the gelatin SLOWLY.
  4. Turn the mixer to HIGH and whip for 12 minutes until the mixture is very thick an fluffy. After 12 minutes, add the vanilla bean and mix until combined.
  5. Pour the mixture into a heavily buttered 9×13 (depending on how thick you want your mallows) pan and tightly cover with plastic wrap for a few hours, or even overnight.
  6. Once set, Dust the countertop in the sugar/cornstarch mix and flip the pan out onto the sugared surface. Cut marshmallows into squares, and cover each one in powdered sugar.
  7. Try not to eat them all.
  8. Toast the marshmallows (I used my gas stove) and press them between 2 brownie rounds and a piece of white chocolate.

  9. These marshmallows toast faster than your regular run of the mill mallows. Press the brownies on top of the toasted mallows and hold for a minute or two so it wont slide off!

    VIOLA! best dessert ever!

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Tart Lemon Berry Pie

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Tart Lemon Berry Pie

  • Author: Kelly Cahoon
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Description

My mom loves pie. So every year I try to make a different one. I think her favorite is berry pie, so I put a fun lemony twist on the one this year! its tart and sweet and holds together beautifully. And you just cant beat that oversized lattice crust!

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Ingredients

Crust

  • 2.5C All purpose Four
  • 1t Salt
  • 1T Sugar
  • 14T Butter, cold and diced
  • 6T Ice water
  • 1Egg plus 1T milk for wash
  • 1T Turbinado Sugar
  • *this recipe will make a double crust pie*

Filling

  • 6C mixed Blueberries, Blackberries, Raspberries and sliced Cherries
  • 1 Lemon Zest and juice (use half if you want it less tart)
  • 1t Vanilla
  • 1/2C Sugar
  • 1/3C Brown Sugar
  • 1/4C Cornstarch
  • 1/2t Salt

Instructions

Crust

  1. Combine Flour, salt and sugar.
  2. Use a pastry cutter or food processor to mix half of the butter into the flour mix. It should resemble course meal.
  3. Combine the second half of the butter until completely combined and there are no butter chunks bigger than the size of a pea.
  4. Add the ice water 1 Tablespoon at a time until the dough comes together (If the dough seems dry try adding another Tablespoon or two until you get the right consistency)
  5. Separate the dough into 2 parts (1 slightly bigger than the other).
  6. Form the dough into disks or patties, wrap in plastic wrap, and refrigerate at lased 2 hours. ( you can refrigerate it up to 2 days ahead!)
  7. When ready to bake, remove from fridge and let sit 15 minutes before you roll it out.
  8. Roll out on a floured surface about 1/4in thick. Fit the dough into a 9in pie pan making sure to use scraps of dough to fill I any cracks in the base. You don’t want a soggy bottom pie!
  9. Fill with berry filling making sure its full to the top
  10. Roll out the other half of the dough to 1/4in and trace a circle around your pie tin to get the right size of strips.
  11. Cut the circle into 1 inch thick strips for the lattice top. ( I prefer an oversized lattice top so I get more crust!)
  12. layer the strips in an “over and under” pattern to achieve the lattice. Cut off the excess dough.
  13. Pinch the edges of the crust into the lattice strips so you have a uniform top, then pinch the crust around the pie! ( a fork works well for this part as well if you don’t want to freehand it! )
  14. Brush the crust with the egg wash and sprinkle with the Turbinado Sugar.

Filling:

  1. Toss the berries with the lemon zest, juice, and vanilla. Add the sugars, salt, and cornstarch. Mix well until the cornstarch is completely absorbed. Fill pie crust.
  2. Cook at (375F) for 50 minutes or until the crust is golden brown. Let the pie cool for a few hours before you serve it for the best consistency
  3. Serve with Vanilla bean Ice Cream
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Savory German Pancakes with Vanilla syrup for a crowd

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Savory German Pancakes with Vanilla syrup for a crowd

  • Author: Kelly Cahoon
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Description

This dish was an insane hit! Seriously everyone I served went nut over this one! I would highly recommend serving it to 4-6 people for a brunch or breakfast. Its pretty, hot, filling, and just sweet enough for all your friends that would prefer donuts to bacon. EVERYONE will be satisfied.

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Ingredients

For Pancakes

  • 6 Eggs
  • 1C Milk
  • 1C flour
  • 1/2t Salt
  • 2T butter

For Filling

  • 10 Eggs, scrambled ( I add sour cream, milk, cheese and S&P)
  • 1lb bacon cooked, and rough chopped
  • 3/4C Cheese
  • 1 Avocado, sliced
  • 1T “Everything” seasoning

Vanilla Syrup

  • 1C sugar
  • 1/2C Butter
  • 1/2C Buttermilk
  • 1t Karo Syrup
  • 1/2t Vanilla
  • 1/2t Baking Soda

Instructions

  1. While oven heats to (450F) melt butter in a 9X13 pan.
  2. Blend other ingredients and pour over the melted butter.
  3. Cook 10-15 until golden and cooked through

Filling

  1. Layer the eggs, cheese, bacon and avocado. Sprinkle with ‘everything’ seasoning. Slice into squares, and serve with syrup.

Syrup

  1. Combine the first 4 ingredients in a tall sauce pan and boil for 4 minutes. Remove from heat and add the vanilla and baking soda. WHISK the heck out of it after adding the baking soda, as it will rise and foam a ton!
  2. That’s all there is to it! So easy and nobody will even know cause its so dang impressive! ENJOY!
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Smoked Pizza with Prosciutto, Burratta, Summer Berries and Pistachios

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Smoked Pizza with Prosciutto, Burratta, Summer Berries and Pistachios

  • Author: Kelly Cahoon
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Description

Pizza and the weekend go together like peanut butter and jelly. (Or pizza and anything)

This particular weekend however I felt like I needed to make one that wasn’t quite as heavy as a meat lovers. Not to mention I knew I wanted to use burratta cheese. This cheese is easily the BEST cheese on pizza! SO creamy and melts beautifully.

Even though there not a ton of meat on this pizza, its filling ad summery and I guarantee no meats sweats will ensue.

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Ingredients

  • 1 portion of your favorite pizza dough ( I buy the premade dough from Harmons)
  • 1/2 peach sliced
  • 1T evoo
  • 2oz prosciutto , ripped
  • 10–15 Blackberries
  • 10 pistachios, crushed
  • 1/4t Black Pepper
  • 2T Cornmeal

Instructions

  1. Set smoker to “smoke” with the lid open for 5 minutes.
  2. When the fire is established, place your pizza stone in the smoker and preheat to “high”
  3. Roll the dough out to about a10in circle on a floured surface
  4. Spread the cornmeal on an overturned cookie sheet and place the dough on top. (this will keep the dough from sticking to your table and make it easier to put into the smoker.
  5. Brush the dough with evoo.
  6. Place the prosciutto evenly around the pizza, followed by burratta, then peaches.
  7. Slide the dough from the cookie sheet onto the pizza stone and close the lid.
  8. Smoke for 10-15 minutes or until the edges are golden brown
  9. Remove pizza from smoker and place on a cutting board.
  10. Top with the blackberries, pistachios, and black pepper! This is the perfect summer pizza and takes no time at all to make!
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Savory Smoked Chicken and Waffles with Apricot/Whiskey syrup

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Savory Smoked Chicken and Waffles with Apricot/Whiskey syrup

  • Author: Kelly Cahoon
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Description

I realized halfway through my day today that it was “National waffle day”. The idea for this recipe ensued. (Thank goodness)

First of all, Bravo to whomever invented a national day to celebrate waffles. Secondly, I basically always make things sweeter than they’re intended. ( sue me) However, with this one, I really wanted to do something different. plus I had sweet potatoes and chicken that I needed to use. They say necessity breeds genius. I needed waffles.

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Ingredients

For Waffle

  • 2C Bisquick (I know, I know)
  • 1 Egg
  • 2T Vegetable oil
  • 11/3C Milk
  • 1T Brown Sugar
  • 3T Yellow Onions, diced
  • 1T Salted Butter ( for onions)
  • 1t Cinnamon
  • 1 Baked Sweet potato, grated

For Chicken

  • 8 Skinless Chicken Breasts
  • 1T EVOO
  • S&P to taste
  • 1/2C Apricot BBQ Sauce from Traeger

For Syrup

  • 1 Apricot, peeled and diced
  • 4T Water
  • 1T Sugar
  • 2T Honey
  • 4T Dark Maple Syrup
  • 1/2C Traeger vanilla-clove Simple Syrup
  • 1/4C Whiskey

Instructions

Waffle

  1. Mix the Bisquick, egg, oil, milk, brown sugar, cinnamon, and sweet potato.
  2. Sautee the onion in the butter until fragrant and translucent and add to the batter.
  3. Cook in a waffle iron ( this will make 4-5 waffles)
  4. *Make sure you grease the waffle iron A LOT. Seriously, use a TON*

Chicken

  1. Turn Traeger to “smoke”.
  2. Cover chicken in evoo and S&P. Place chicken in smoker and smoke for 20 minutes.
  3. Turn the smoker up to high heat and cover in BBQ sauce. Flip the chicken and glaze the other side. cook for 5-6 minutes until caramelized cooked through.

Syrup

  1. In a sauce pan, stir the fruit, sugar, and the water until soft and breaking apart. The water will have mostly evaporated at this point.
  2. Stir in the simple syrup, honey, maple syrup and whisk until well combined and the fruit it totally smashed and incorporated. Turn up the heat to a boil and add the whiskey stirring continuously for 1 minute.
  3. Remove from heat.
  4. Layer the waffle first, top with a sliced chicken breast, and cover in the syrup. This dish tastes amazing, but could totally use some color! I garnished mine with avocado, but fresh fruit would be amazing too.
  5. This is the perfect weeknight dinner and a really fun twist on chicken and waffles!
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Smoked Sirloin Tip Roast with a Brown Sugar-Coffee Rub and Fig Balsamic Glaze

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Smoked chicken thighs with spiraled sweet potato and coconut cream sauce

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Pastry wrapped Pork Tenderloin with Apple Relish

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Pastry wrapped Pork Tenderloin with Apple Relish

  • Author: Kelly Cahoon
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Description

Lets be honest, tenderloin in every form is magic. Puff pastry is magic. Put them together, and you have… LOTS OF MAGIC. This was my first time cooking puff pastry on the smoker, and it turned out perfectly.

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Ingredients

  • 1 Pork Tenderloin
  • 1 Sheet Cresent roll sheet
  • 5T Soft Goat Cheese
  • 1T EVOO
  • S&P to taste
  • 1 Egg, beaten

Relish

  • 1 Apple, diced
  • 6 Slices cooked bacon
  • 1t Sugar
  • 1/4t Cinnamon

Instructions

  1. Cover pork in salt and pepper and sear the loin in evoo until cooked through.
  2. Let the tenderloin rest so its not too hot.
  3. Spoon the goat cheese into the center of the cresent sheet. Place the pork loin on top and cut the sheet to size. Save the extra to decorate the top. I just cut stripes 🙂
  4. Wrap the pork loin and pinch the sides so the cheese wont drip out. Cover in egg wash.
  5. Smoke at (350F) for 15 minutes or until golden brown.

Relish

  1. Cook the bacon and remove from the pan. Chop. Add the diced apples, sugar, and cinnamon and sauté until tender.
  2. Slice the pork loin and serve with the relish. Garnish with parsley.
  3. They look so pretty sliced and the meat stays amazingly tender.
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