Sourdough Aebleskivers with vanilla-bean plum Jam

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Sourdough Aebleskivers with vanilla-bean plum Jam

  • Author: Kelly Cahoon
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Description

A bite size ball with a buttery, crunchy outside and a soft, bready sourdough middle topped with a sweet and tart homemade jam.
Aebleskivers are the love-children of pancakes, donuts, French-toast, and crepes. (It’s complicated)
You can also fill them or just top them with fruit, chocolate, peanut butter, lemon curd, etc!

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Ingredients

  • 1 C Starter
  • 1 Egg
  • 1 t Salt
  • 1/2 t Baking Soda
  • 1 T Oil
  • 4 T Butter for pan
  • Toppings (jam, powdered sugar, etc)

Instructions

  1. Preheat Aebleskiver pan to medium heat.
  2. Mix all ingredients but butter.
  3. Melt butter in the base of circles of the pan. (There should be a decent amount of butter in the base)
  4. Spoon 1T batter into rounds and cook on medium until the edges are cooked through. Use a chopstick to flip the ball over so it curved over the round. The batter will spill out of the cooked half into the pan to create the other half of the ball. Remove the Aebleskivers after cooked through and outer shell is crunchy and golden.
  5. Repeat with more batter and add more butter as necessary.
  6. Top with anything and everything.
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Bourbon Bacon Jam

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Bourbon Bacon Jam

  • Author: Kelly Cahoon
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Description

I reverse seared these amazing baseball cut steaks and covered them in the most versatile topping EVER. Bacon Jam is fantastic on steak, burgers, waffles, eggs, avocado toast, literally anything. Sky is the limit!

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Ingredients

  • 4 Lbs bacon
  • 2 medium onions, sliced thin
  • 5 gloves minced garlic.
  • 1.5 Cups brown sugar
  • 1 Cup brewed coffee
  • 1 Cup Bourbon
  • 1/2 Cup maple syrup
  • 2 T balsamic vinegar
  • 2 T grainy mustard

Instructions

  1. Chop bacon and sautéed in a deep pan. Drain and put bacon aside.
  2. Using the same pan Sauté onions and garlic on low 8-10 minutes until translucent and caramelized. Add the bacon and all other ingredients to the pan. Keep it on medium-low heat until reduced, and thickened. I like to keep mine going for about and 45 minutes until it’s super thick and has a jam like consistency.
  3. Slather on everything.
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Smoked Sourdough

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Smoked Sourdough

  • Author: Kelly Cahoon
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Description

Nothing says “I’m sorry” like bread.

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Ingredients

  • 1 Cup Sourdough start
  • 3 Cups water
  • 5 cups Flour (bread or AP flour)
  • 1 Tablespoon salt.
  • More flour for kneading

Instructions

  1. Combine all ingredients and stir until mixed thoroughly.
  2. Spray a large bowl with nonstick spray and let the dough rise overnight.
  3. The next day pour dough out onto a HEAVILY floured surface and “fold” the dough 8-12x adding more flour as needed. Place the dough back into the sprayed bowl and let it rise 2 hours or until doubled.
  4. Set smoker to 425F with cast iron inside. Once preheated, line the cast iron with butcher paper and very gently place the dough inside. Cut 2-3 stripes on top with scissors or a sharp knife. Place a lid on the Cast-iron and put back on the grill. Remove the lid after 15-20 minutes and cook an additional 40 minutes without the lid until cooked through. (205F in the center with a probe thermometer)
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Swine-apple

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Swine-apple

  • Author: Kelly Cahoon
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Description

That would be a pineapple stuffed with sausage, wrapped in a bacon lattice, and sprinkled with sweet honey hog rub

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Ingredients

  • 1 pineapple, cored and peeled
  • 1 Lb thick cut bacon, latticed
  • 1–2 Sausages or links
  • 2T sweet rub

Instructions

  1. Put the sausages in the core of the pineapple, cover in bacon and secure with toothpicks.
  2. Sprinkle rub and smoke at 250F for about 4 hours until bacon is crisp.
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Crunchy Smoked Chicken with grilled apricots, basil, and honey

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Crunchy Smoked Chicken with grilled apricots, basil, and honey

  • Author: Kelly Cahoon
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Description

The PERFECT non fried, fried chicken. For some reason I was really craving fried chicken, but I hate using so much oil. Thus, this recipe was born! The chicken is crazy flavorful and the panko adds the perfect crunch. You could grill any fruit or veggi along side this dish and it would work perfectly

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Ingredients

  • 4 chicken breasts
  • ½ cup Grainy Dijon mustard
  • ½ cup buttermilk
  • 2 garlic cloves, minced
  • zest of one lemon
  • 2 cups Pork Panko breadcrumbs
  • 1/4 cup olive oil
  • S&P to taste
  • 4 Apricots, halved
  • 4 T Basil, chopped
  • 2 T Honey

Instructions

  1. Put the chicken pieces in a large zip lock baggie and mix in the buttermilk, garlic, and the mustard.
  2. Marinate a minimum of 2 hours and up to overnight.
  3. Set grill to 400F
  4. Combine crumbs, lemon zest, salt and pepper in a shallow bowl. Drizzle in the olive oil and mix.
  5. Remove chicken from bag and press each piece of chicken into the crumbs. The marinade will help the crumbs stick. Press the crumbs in with your hands to completely coat the top.
  6. Set the chicken (crumb side up) on a foil or parchment lined sheet pan. Press any extra crumbs into the chicken.
  7. Place sheet pan on the middle rack and cook for 30 minutes. Add the sliced apricots to the grill grates and cook an additional 10 minutes until chicken is done and apricots are warmed with blackened grill marks.
  8. Serve the chicken with the apricots, top with basil and honey.
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XL Pulled Pork Sandwich

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XL Pulled Pork Sandwich

  • Author: Kelly Cahoon
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Description

Smoked pork piled high on homemade grilled sourdough, topped with my Guinness Bbq sauce and hugged with French onion slaw.
The pork was slow cooked in honey hog rub and spritzed with GRAPE juice.
Pro Tip: try adding green apple slices to your slaw, or thin slices to the sandwich for a nice change in texture

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Ingredients

Pork:

  • Pork Shoulder
  • 1–2 T Teriyaki Sauce
  • 1/2 C Meat Church Honey Hog
  • Grape Juice

Slaw:

  • 1 Jar Mother Raw french onion dip
  • 2.5 Cups Shredded Broccoli
  • 1 Cup Shredded Carrots
  • 1/4 Cup Shredded Cabbage
  • 1/2 Cup shredded or sliced Green apple

Guiness BBQ Sauce

  • 11oz Bottle Guinness
  • 1/2C Traeger Texas Spicy BBQ sauce
  • 1/2C Apple cider Vinegar
  • 3/4C Brown sugar

Instructions

  1. Preheat smoker to (225F). (Use Super Smoke if you have it!)
  2. Use a sharp knife to score the fatty side of the shoulder.
  3. Cover pork in 1-2T Teriyaki sauce and in 1/2C honey hog rub then place directly on grates. *Spritz every 30 minutes with Grape juice after the first hour.*
  4. Smoke for about 6 hours or until internal temp reads (160F).
  5. Place pork in a foil pan filled with 1/2 Cup grape juice and cover with more foil. Turn the smoker up to (275F) and cook for an additional 2-3 hours or until internal temp reads (204F). Let rest 1 hour and pull apart with gloved hands or 2 forks.

Slaw

  1. Mix all ingredients. Serve right away.

BBQ Sauce

  1. Combine the Guinness, Texas heat sauce, vinegar, and brown sugar in a small saucepan.
  2. Bring to a boil, then lower heat and simmer for about 30-50 minutes.
    *THIS SAUCE IS AMAZING you may want to double the recipe*
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3 Cheese Zucchini Lasagna

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3 Cheese Zucchini Lasagna

  • Author: Kelly Cahoon
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Description

Super Cheesy with extra meaty Vodka sauce, and a serving of veggies all in one dish

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Ingredients

  • 6 Zucchinis (cut super thin, lengthwise)
  • 1.5 Tbsp Butter
  • 1/2 large sweet onion, diced
  • 1 LB Ground Beef from @e3meatco
  • 4 Cloves Garlic, minced
  • 1 tub Cottage Cheese, 16 oz
  • 1 Large Egg
  • 1/2 Cup Cotija cheese
  • 2 Cups of shredded Mozzarella
  • 1 Jar Vodka Sauce

Instructions

  1. Preheat Grill to 375F
  2. Sauté onions and butter in a saute pan and cook until fragrant.
  3. Add Ground beef and cook until almost done.
  4. Add garlic and sautee an additional 1-2 minutes. cooked
  5. Add 3/4 of the codka sauce to the pan of ground beef/garlic. Allow meat sauce to simmer for 5 on low.
  6. In a large bowl, mix the whole container of cottage cheese, the egg, ½ cup of Cotija cheese, and all but a handful of the mozzarella. Set Aside.
  7. Line the bottom of cast iron with a thin layer of sauce. Tops with Zucchini noodles, leaving no gaps between zucchini pieces. Add a layer of cheese. Top with zucchini layer. Add a layer of meat. Top with a layer of zucchini. Repeat 2-3 x depending size of your pan. After the last layer of zucchini noodles
  8. Sprinkle the remaining Vodka sauce and shredded mozzarella on top.
  9. Cook lasagna, uncovered, at 375 F for 40-45 minutes.
  10. Let lasagna to cool for 30-40 minutes so it’s not watery. (I prefer to let mine sit in the fridge overnight and reheat individual slices the next day)
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ChOINKlate Cake

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ChOINKlate Cake

  • Author: Kelly Cahoon
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Description

Bacon + Chocolate + Cake
Super moist yellow cake baked on the grill is layered with candied bacon bits, covered in a soft chocolate buttercream, and finished with more candied bacon. It’s SO easy to make and a total crowd pleaser.

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Ingredients

  • 1 Box Yellow Cake Mix
  • I box instant vanilla pudding mix
  • 1 box instant white chocolate pudding mix
  • 4 Eggs, room temp
  • 1 Cup milk
  • 12 Tablespoons butter,melted

Frosting

  • 2 Cups Butter, room temp
  • 4 Cups powdered sugar
  • 1 Cup cocoa powder
  • 1 Tablespoon Vanilla extract
  • 3 Tablespoons milk

Candied Bacon

  • 1 lb bacon, COLD, strips cut in half.
  • 2 T maple syrup
  • 3 T Brown sugar

Instructions

  1. Preheat grill (or oven) to 350F.
  2. Combine the dry ingredients in a stand mixer, then slowly add the eggs, milk and butter and mix until smooth.
  3. Spray 3 7inch round pans with non stick spray and divide the batter equally.
  4. Cook for about 30 minutes or until cakes are golden and cooked through. Cool completely.
  5. Frost the first layer and add chopped candied bacon.
  6. Stack the second layer and add more frosting and bacon.
  7. Finish with the last layer and cover the entire cake in a thin layer of frosting.
  8. Refrigerate 30 minutes then add a second layer of frosting.
  9. Garnish with chopped candied bacon 1/2 way up cake side and full strips on top.

Frosting

  1. Combine butter and sugar and mix until fluffy. Add cocoa and vanilla and mix an additional 3-4 minutes. Stir in the milk 1 T at a time until desired consistency.
    *Frosting recipe adapted from @halfbakedharvest

Candied Bacon

  1. Combine bacon, syrup and sugar in a big bowl and stir until bacon is well coated. Place bacon strips directly on the grill and cook for 25 min at 375F until bacon is cooked through. Let cool completely on a cooling rack before chopping half, and saving other half for garnish.
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Milk Chocolate Chunk Cookies

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Milk Chocolate Chunk Cookies

  • Author: Kelly Cahoon
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Ingredients

  • 1 1/2 cups room temp butter
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 room temp eggs
  • 2 T corn Starch
  • 2 t baking soda
  • 1 t salt
  • 4 cups flour
  • 4 + 2 Toblerone chocolate bars, tough chopped and separated (or bars that can be rough chopped into thick chunks)
  • 8 oz Milk chocolate chips
  • 2T flake Salt

Instructions

  1. Cream butter and sugar. Add eggs and mix until light and fluffy.
  2. Combine all dry ingredients and add slowly to butter mixture.
  3. Stir in chocolate chips and Chunks from the first 4 bars.
  4. Refrigerate dough overnight or a least 1 hour.
  5. When ready to cook, Preheat grill to 350F with pecan pellets (or oven).
  6. Spoon dough into golf ball sized balls, then press two balls together to create a cylinder. Roll tops in salt and press 5-6 additional chocolate chunks into the top and sides of each cookie.
  7. Place on parchment lined cookie sheet.
  8. Bake 12-14 minutes until edges are just starting to golden.
  9. Let cool on the cookie sheet 5-10 minutes before loving to a cooling rack.
  10. Serve warm with milk
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Jamaican Jerk Chicken

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Jamaican Jerk Chicken

  • Author: Kelly Cahoon
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Description

Spatchcocked, marinated and Grilled to crispy perfection; this dish is a fun way to mix up a classic recipe by adding some extra spice and a touch of heat

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Ingredients

  • 1 full fryer chicken, spatchcocked
  • 1 full bottle of Jamaican Jerk marinade/sauce
  • 2–3 Tablespoon Jamaican Jerk seasoning.

Instructions

  1. After rinsing and spatchcocking the chicken place it into a large bowl and pour the Jamaican Marinade over the top making sure to pour some marinade under the skin of the breasts and thighs. If you need to, add some water to the marinade until the chicken is fully covered. Cover the bowl and refrigerate 24 hours.
  2. The next day, preheat Smoker to 400F.
  3. Remove the chicken from the bowl and discard marinade.
  4. Cover the whole chicken (tip and bottom) in a layer of the Jamaican Jerk seasoning and place directly onto the bottom grate of the preheated grill.
  5. Cook until the chicken reaches an internal temperature of 165F
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Smokey Sweet Beef Ribs

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Smokey Sweet Beef Ribs

  • Author: Kelly Cahoon
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Description

These giants ribs were pecan smoked and flavored with honey mustard, Black Rub, and Dr.Pepper. A great combo of rich dark color and surprisingly sweet flavor.
Pro Tip: open the can of Dr. Pepper the night before you use it. Spraying a flat soda is way easier.

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Ingredients

Instructions

  1. Trim ribs lightly of any excess or very thick fat.
  2. Score the membrane on the bottom of the ribs but do not remove fully.
  3. Cover all sides of the trimmed ribs in a thin layer of the Honey mustard, and layer with rub.
  4. Allow the meat to rest at room temperature while the grill heats to (250F).
  5. Place ribs bone side down on the lowest rack.
  6. After the first hour, spritz the ribs with the Dr. Pepper every 30 minutes for the rest of the cook. The ribs are done when a meat thermometer can easily go into the thickest part of the meat (like butter👌🏻) For me thats usually after 8-9 hours and internal temps of between 200F and 205F.
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Giant Cheddar Beer Biscuits

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Giant Cheddar Beer Biscuits

  • Author: Kelly Cahoon
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Description

These Cheddar Beer biscuits made with Sierra Nevada Pale Ale are the perfect dish for any summer brunch or BBQ. Extra large, and full of flavor; Serve with gravy, bacon and eggs, or alongside some grilled chicken and veggies and you have summer on a plate.

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Ingredients

  • 2 Cups Flour
  • 3/4 Cups Cold Butter
  • 1/4 teaspoon Baking soda
  • 3 teaspoons Baking powder
  • 1 Cup Cheddar Cheese, shredded
  • 3/4 Cups @sierranevada Pale Ale
  • 2T Butter, melted + 1/2 teaspoon Garlic Salt

Instructions

  1. Preheat oven to 450F
  2. Combine Flour, baking soda, baking powder and salt in a large bowl.
  3. Cut the Butter into the flour mix until it resembles a thick cornmeal.
  4. Use a pastry cutter or forks Mix in the cheese and stir in the beer using a wooden spoon until the dough just comes together.
  5. Use your hands to create a thin rectangle out of the dough.
  6. Fold sides in to create an envelope, and flatten again. Repeat folds 5-6 times to create good layers. After the final fold dough should be about 3/4in thick. Use a biscuit cutter or glass to cut rounds (don’t twist the cutter when pulling up, this will make the biscuits flat)
  7. Place biscuits on a lined sheet pan and cook in a preheated oven and cook for 12-15 minutes until raised and golden.
  8. Brush biscuits with the melted butter and garlic mix and serve warm.
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