Grilled Flank steak and fresh Chimichurri

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Grilled Flank steak and fresh Chimichurri

  • Author: Kelly Cahoon
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Description

One of the very first steaks I learned to grill and still one of my favorites! This recipe needs to be in your arsenal for Cinco de Mayo

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Ingredients

Chimichurri

  • 3T parsley chopped
  • 3T cilantro chopped
  • 3T red onion minced
  • 1 clove garlic minced
  • 2T evoo
  • 2T apple cider vinegar
  • 1T water
  • S&P
  • Pinch red pepper flakes

Steak Marinade:

  • 1 Flank steak
  • 1/2 C olive oil
  • 2T Worcestershire source
  • 2 green onions sliced
  • 2 cloves garlic sliced
  • 1/4 C sesame oil
  • 1/2 Lime
  • 2T Honey

Instructions

  1. Combine all ingredients for chimichurri and let marinate 1-2 hours before serving.
  2. Place all ingredients for marinade in a plastic bag and refrigerate 2-4 hours.
  3. Remove meat from bag and sprinkle with salt and pepper.
  4. Sear on a preheated grill (high) for 2-4 minutes per side.
  5. Slice against the grain and serve with chimichurri
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Smoked White Wine Cake

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Smoked White Wine Cake

  • Author: Kelly Cahoon
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Description

Quarantine + Cake + Wine
When emotional eating meets the queen, you get this Smoked White Wine Cake 👌🏻
Made with white wine, smoked, then soaked in more white wine. This cake is SO moist inside and has the perfect caramelized crust. Served with cream and berries, it’s just really good. Especially in quarantine

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Ingredients

  • White wine cake
  • 1 box yellow butter cake mix
  • 1/4c white sugar
  • 1/4 c brown sugar
  • 4 eggs
  • 1 box white chocolate pudding mix
  • 3/4C oil
  • 3/4c white wine
  • 1/2 c milk
  • 1T smoked simple syrup ( or 1/2T vanilla bean paste)

Glaze:

  • 1/4c white wine
  • 1C butter
  • 1C sugar

Instructions

  1. Set smoker to 350F
  2. Mix all ingredients in stand mixer.
  3. Use 1T shortening to grease bundt pan followed by 1/4 C flour. Discard any remaining flour that doesn’t stick to the edges.
  4. Bake for 50- 60 min
  5. Glaze: Combine all ingredients in a sauce pan over medium heat. Bring to a boil then remove from heat. Pour wine mixture over the cake right when it comes out of the oven and is still hot. Let cool completely before inverting the pan. Serve with berries and whipped cream.
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Roasted Lemon Chicken

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Roasted Lemon Chicken

  • Author: Kelly Cahoon
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Description

Roasted Lemon Chicken with rosemary and bone broth braised carrots. Roasted chicken is a favorite of mine, and it’s the perfect way to make a one pan meal. (And use up all those root vegetables you were hoarding 😂) You can use a roasting pan OR just set chicken on top of a stack of onions in a baking dish.

Ingredients

  • Chicken
  • Onions
  • Lemons
  • Rosemary
  • Avocado oil or olive oil
  • Salt and pepper
  • Lemon zest
  • Chopped rosemary
  • Carrots (or potatoes, squash, asparagus, green beans, any veggie really)

Instructions

  1. Heat oven to 425F
  2. Stuff the chickens with onions, lemons, and rosemary.
  3. Cover in avocado or olive oil, salt and pepper, lemon zest, and chopped rosemary.
  4. Arrange carrots and onions (or potatoes, squash, asparagus, green beans, any veggie really) in the base of the pan.
  5. Place pan in the grill and cook for 15 min. Turn the heat to 375F and add bone broth to the base, NOT on the chicken. Cook for an additional 30+ min or until a probe thermometer placed into the thickest part of the meat reads 165F.
  6. Serve the chicken and braised veggies with a slice of fresh lemon then save the pan liquid to make soups or sauces later
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Garlic and Rosemary Potatoes

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Garlic and Rosemary Potatoes

  • Author: Kelly Cahoon
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Description

“PO-TA-TOES, Mix em, mash em, put em in a stew.”
OR chop them up, throw some fresh garlic, rosemary, EVOO, and flake salt on em. Perfect for breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner or supper.

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Ingredients

  • Potatoes (I used about 18 small tricks colored potatoes but any variety will work)
  • 1 T olive oil or duck fat
  • 1 t minced garlic
  • 1 t chopped rosemary
  • sprinkle of flake salt

Instructions

  1. Preheat grill to 400F
  2. Cut spuds into bite sized pieces.
  3. Combine sliced potatoes with 1 T olive oil or duck fat, 1t minced garlic, 1t chopped rosemary, and a sprinkle of flake salt.
  4. Pour potatoes in a single layer onto a sheet pan and place directly on the grill grates.
  5. Cook for 35-40 minutes flipping potatoes 1-2x.
  6. Serve hot.
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Brown Butter German Pancake

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Brown Butter German Pancake

  • Author: Kelly Cahoon
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Description

Crispy, fluffy, and nutty with the best texture. Cooked on my Traeger then served with fruit and yogurt on the side. The brown butter flavor is so good, I don’t think it even needs syrup. I’ve also used this as a base to serve breakfast hash, salad, or dessert.

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Ingredients

  • 6 Eggs
  • 1/2 t Salt
  • 1 Cup Flour
  • 1 1/3 Cup Half/Half
  • 6T Butter for pan

Instructions

  1. Preheat Grill to 400F. (I used pecan pellets)
  2. Place 15in Cast iron pan directly on the grates.
  3. Combine eggs, salt, flour and milk in a blender for 1 minute.
  4. Place 6T of butter into the bottom of the pan and allow it to brown as you swirl it around the base and sides. (Do not over cook!) Pour the batter into the buttered pan, close the lid of the grill and cook for 30 minutes or until the pancake is super puffed and golden.
  5. Serve immediately.
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Dino Bones/Giant Beef Ribs

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Dino Bones/Giant Beef Ribs

  • Author: Kelly Cahoon
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Description

Giant Beef ribs the size of your face. These Ribs have all the slow smoked flavor and juicy tenderness of a brisket with the impressiveness and portability of a Tomahawk Steak.

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Ingredients

  • 6 giant Beef ribs (3 per cut)
  • 2 T Yellow mustard
  • 1/4–1/2 Cup Rub (I used Prime rib/coffee on 3 and Blackened Saskatchewan on the other 3)
  • 8–10 oz Apple Juice

Instructions

  1. Trim ribs lightly of any excess or very thick fat but be sure to leave the membrane on the bottom of the ribs intact. Cover all sides of the trimmed ribs in a thin layer of the yellow mustard, and layer with rub(s).
  2. Allow the meat to rest at room temperature while the grill heats to (250F). Place ribs bone side down on the lowest rack. After the first hour, spritz the ribs with the apple juice every 30 minutes for the rest of the cook.
  3. 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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Smoked Salmon brushed with a ginger, soy, and turmeric glaze

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Smoked Salmon

  • Author: Kelly Cahoon
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Description

Smoked Salmon brushed with a ginger, soy, and turmeric glaze. So much flavor in this dish! This fish was marinated in brown sugar and salt for 4 hours, rinsed and dried, smoked with pecan pellets, and finished with glaze. Serve with roasted veggies.

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Ingredients

  • Salmon
  • Brown sugar
  • Salt

Glaze:

  • 1 C soy sauce
  • 1/2 C brown sugar
  • 1/2 t turmeric
  • 1/2 t ginger
  • 3 T honey
  • 1 t minced garlic

Instructions

  1. Cover the fish completely in a thick layer of brown sugar mixed with salt in a baking dish. Refrigerate for 4 hours.
  2. After marinating, rinsing, and drying fish, set grill to 225F. Place fish on a long piece of foil (folding up sides to create a “boat”) Smoke for about 90 minutes. Or for an internal temp of 145F. Brush glaze on the fish for the last 10 minutes.
  3. For Glaze: Simmer 1C soy sauce, 1/2 C brown sugar, 1/2t turmeric, 1/2t ginger, 3T honey, and 1t minced garlic until reduced and thick. Glaze the fish when it’s 3/4 way done.
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Banana Bread Brûlée

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Banana Bread Brûlée

  • Author: Kelly Cahoon
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Description

The thick caramelized top mixed with sweet bread and a kiss of smoke goes great with staying home and social distancing.

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Ingredients

  • 3/4 C Butter, room temp
  • 1 (8oz) Cube soft Cream cheese
  • 2 C Sugar
  • 2 Eggs
  • 3 very ripe, Mashed bananas
  • 1 t Vanilla
  • 3 C Flour
  • 1/2 t Baking powder
  • 1/2 t Baking soda
  • 1/2 t Salt
  • 4T+ Sugar separated for brûlée top
  • Torch

Instructions

  1. Preheat grill to 350F and grease 2 loaf pans.
  2. Cream together the butter, cream cheese, and 2 Cups sugar. Slowly add the eggs, vanilla and bananas.
  3. Combine flour, baking soda, baking powder, and salt and slowly add to the banana mixture.
  4. Pour mix into 2 prepared loaf pans and cook for 50 minutes or until the tops are golden brown and cake is cooked through. (Tenting the loaves halfway helps them cook more evenly without browning too much!) Let cool completely.
  5. Cover the tops in a thick layer of sugar and torch. I like to do 2-3 layers of sugar. Wash hands, serve!
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Baseball Steaks

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Baseball Steaks

  • Author: Kelly Cahoon
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Description

Baseball Steaks Reverse seared in garlic, rosemary, and my favorite butter/duck fat combo

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Ingredients

  • 4 chilled baseball steaks
  • 2 Peeled Garlic cloves
  • I Sprig Rosemary
  • 2T Butter
  • 2T Duck Fat
  • 1T+ Maldon Salt
  • I t pepper

Instructions

  1. Set grill to 225F
  2. Cover steaks in salt and pepper and place directly on the grill grate.
  3. Smoke until internal temp reaches 119F with a probe thermometer. Remove from grill and wrap in foil.
  4. Place cast iron pan in grill and turn temp to High.
  5. When grill is hot place butter, duck fat, rosemary, and garlic in the pan.
  6. Sear steaks in the cast iron 2-3 minutes per side, spooning the butter mix over the top. Cook until internal temp reads 125F.
  7. Wrap in foil and rest 10 minutes. Wash hands, serve.
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Browned Butter Sourdough Honey Cakes

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Browned Butter Sourdough Honey Cakes

  • Author: Kelly Cahoon
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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
  • Honey to drizzle

Instructions

  1. Mix all ingredients but butter and honey.
  2. Melt butter in base of pan and let brown (there should be a decent amount of butter in the base).
  3. Spoon pancakes and cook on medium low until cooked through and crispy. Pancakes with absorb a good amount of the browned butter.
  4. Repeat with more batter and add more butter as necessary.
  5. Stack and drizzle with honey. Wash hands. Serve. To make these in your Traeger just use a cast iron skillet and set temp to (400F or high)
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