Smoked Clams with garlic-herb butter sauce

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Smoked Clams with garlic-herb butter sauce

  • Author: Kelly Cahoon
Print

Description

Smoked clams doused in a garlic-herb butter sauce and topped with flake salt

Scale

Ingredients

  • 1 Lb Clams
  • ½ C Butter 
  • 1 bunch Parsley leaves, chopped 
  • 4 Garlic Cloves, minced
  • ½ T Flake Salt

Instructions

  1. Preheat Traeger to 450F or “High” 
  2. Melt butter in a saucepan and add the garlic. Cook until Garlic is just browned, remove from heat and add parsley. Set aside. 
  3. Place the rinsed clams in a grill safe dish. (Make sure all are closed) and place directly on the grill, close lid. 
  4. After a few minutes check to see that all of the clams have popped open. Any that don’t open, remove from the pot and throw out. 
  5. Drizzle the clams with the garlic butter sauce and top with Salt. 
  6. Serve a la carte, over pasta, or with toasty sourdough.
Leave A Comment

Grilled Brioche French Toast

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Grilled Brioche French Toast

  • Author: Kelly Cahoon
Print

Description

A Grilled brioche French toast Bar should be on your Saturday Brunch menu.

Scale

Ingredients

  • 1 loaf of brioche bread
  • 4 eggs
  • ¾ C milk
  • 2T sugar
  • Pinch of salt
  • Pinch of cinnamon
  • 1t vanilla bean paste
  • 2T butter

Instructions

  1. Preheat the grill to 400F with the grill pan inside. 
  2. Slice bread and set aside. Combine all other ingredients in a shallow dish. 
  3. Melt 2T butter in the grill pan until browned. 
  4. Dip 3-4 slices of bread into the milk mix and place evenly on the hot grill. 
  5. After 3-4 minutes flip. Continue until all bread and mix are gone. 
  6. Serve with any and all topping you can think of.
Leave A Comment

Smoke-kissed Brownies

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Smoke-kissed Brownies

  • Author: Kelly Cahoon
Print

Description

You guys, I am NOT above using a box brownie mix. With a few substitutions it won’t even taste like it came from a box. I’m going to share my box brownie hack with you and I promise you’ll love it!

Scale

Ingredients

  • Ghirardelli brownie mix
  • Whole milk
  • Melted butter
  • Smoked simple syrup
  • Eggs
  • 2C chocolate chips
  • Vanilla bean ice cream
  • Fresh berries

Instructions

  1. Preheat smoker to 350F with pecan pellets 
  2. 1 box Ghirardelli brownie mix 
  3. Replace the water amount with whole milk + 3T
  4. Replace the oil amount with melted butter 
  5. Add 1 T smoked simple syrup 
  6. Add 1 additional egg to the box amount. 
  7. 2C chocolate chips if not already included in the box mix. 
  8. Follow the instructions on the back of the box (with the exception of my substitutions and additions) for cook times and pan sizes. 
  9. Serve with vanilla bean ice cream and fresh berries. ( PSA: French Vanilla is NOT vanilla bean people)
Leave A Comment

Grilled Oysters

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Grilled Oysters

  • Author: Kelly Cahoon
Print

Description

Grilled oysters cooked in a lemon butter sauce and topped with red pepper flakes

Scale

Ingredients

  • Zest of ½ lemon
  • ¼ C butter
  • Pinch of red pepper flakes
  • Lemon wedges
  • Oysters
  • Lemon butter
  • Sourdough bread

Instructions

  1. Preheat the grill (high). 
  2. Combine the zest of 1/2 lemon to 1/4 C butter and add a pinch of red pepper flakes. 
  3. Cut the lemon into wedges. 
  4. Place 6 shucked oysters and lemon wedges on the grill. Top each with a dollop of the lemon butter. 
  5. Close the lid and allow to smoke for 4-5 minutes until butter is melted. (use foil to make the base of the shell even if you need to. Don’t lose any of those juices!) 
  6. Serve with the grilled lemon wedges and buttered sourdough bread.
Leave A Comment

Smashed Potatoes pan fried in Duck Fat and fresh Rosemary

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Smashed Potatoes pan fried in Duck Fat and fresh Rosemary

  • Author: Kelly Cahoon
Print

Description

Smashed Potatoes pan fried in Duck Fat and fresh Rosemary

Scale

Ingredients

  • 18–24 small red potatoes
  • 2–4T Duck Fat (per batch) 
  • 4 Sprigs fresh Rosemary (1 spring finely chopped) 
  • 2 Garlic cloves, minced 
  • S&P to taste

Instructions

  1. Preheat the grill to 450F or high with the cast iron pan inside. 
  2. Boil potatoes until fork tender. Dry with a cloth and place on wax paper. 
  3. Top with another piece of wax paper and use the bottom of a cup to press each potato until it smashes. (but stays in 1 piece!) 
  4. Add 2T duck fat, garlic, and the full sprigs of rosemary to the hot cast iron pan. 
  5. Carefully place each potato on the pan and sprinkle with salt, pepper, and some chopped rosemary. Turn after 3-4 minutes , season and cook an additional few minutes on the other side until golden. Repeat as needed until all the potatoes are done. 
  6. Serve hot!
Leave A Comment

Butter Chicken infused with citrus, thyme, wine and garlic, then kissed with smoke

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Butter Chicken infused with citrus, thyme, wine and garlic, then kissed with smoke

  • Author: Kelly Cahoon
Print

Description

This recipe is definitely one of my new favorites! With lemons, oranges, compound butter, garlic, onions, and thyme the flavor is second to none. Plus it’s a super fast cook and can be combined with pasta, potatoes, rice, salad etc.

Scale

Ingredients

  • 1 Organic Chicken, rinsed and dried
  • ½ C Room Temp butter 
  • 3 Oranges, quartered 
  • 2 Lemons, quartered
  • Zest of 1 lemon 
  • Zest of 1 Orange 
  • Flake salt 
  • Pepper 
  • 1 Bundle Thyme 
  • 7 Garlic cloves 
  • 1 yellow onion, quartered 
  • ½ C White wine 
  • ¼ C Chicken stock 

Instructions

  1. Preheat smoker to 425F 
  2. Combine butter, orange zest, lemon zest and S&P to taste. Set aside. 
  3. Create “pockets” UNDER the skin on the breasts and thighs. Rub the butter mix directly on the skin, using a little less than half. Don’t puncture the skin. 
  4. Rub the other half of the butter on the outside of the skin including the bottom and wings. Sprinkle with more salt and pepper and citrus zests. 
  5. Place in a cast iron pan or casserole dish. 
  6. Fill the cavity of the bird with onion wedges, 2 orange wedges, 2 lemon wedges, 2 Cloves garlic, and ¾ of the thyme bundle. 
  7. Spread the remaining lemon, orange, garlic and thyme in the bottom of the pan. 
  8. Smoke in the grill for 30 min. 
  9. Add the stock and the wine to the bottom of the pan and cook for an additional hour, or until an internal temp of 160F. 
  10. Let rest 10 min and serve.
Leave A Comment

Guinness braised Corned beef

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Guinness braised Corned beef

  • Author: Kelly Cahoon
Print

Description

Guinness braised Corned beef with mustard rubbed Cabbage, red potatoes, and tri colored carrots

Scale

Ingredients

  • 5lb Corned beef brisket. Flat cut
  • 1 (11oz) Bottle Guinness
  • ½ C water 
  • 1 Medium sized yellow onion, sliced
  • 2 Cloves garlic, sliced 
  • 2T brown Sugar mixed with 2T water 
  • 2T vegetable oil
  • 1 head Cabbage, sliced with the base intact. 
  • 3T Grainy Mustard 
  • 8–10 Red Potatoes, quartered 
  • 2 C Tri colored Potatoes
  • 2T extra virgin olive oil
  • S&P to taste

Instructions

  1. Preheat smoker to 300F
  2. Rinse the Corned Beef with water and pat dry. 
  3. Heat a cast iron pan over medium high heat. Add 2T vegetable oil. 
  4. Brush the Beef with the brown sugar/water mix and sear each side for 3-4 minutes each.
  5. Place the corned beef in a roasting pan and cover it with the sliced onion and garlic. 
  6. Pour the Guinness and water into the base of the pan and cover tightly with foil. 
  7. Place on the grill and cook for 4 hours or until very tender. 
  8. When the Beef has about 45 minutes left, start your veggies. Toss the potatoes, carrots, EVOO, and S&P together on a sheet pan and cook at 400F for 40 min. Stirring 1-2 times.
  9. Place the cabbage slices on a separate sheet pan and drizzle with EVOO and brush with the mustard. Cook for 25 min at 400F or until softened and browned. 
  10. Remove the brisket from the roasting pan to slice. Slice thin, and against the grain. 
  11. Add the carrots and potatoes to the pan juices, arrange sliced brisket on top, and place slices of cabbage around beef. Serve.
Leave A Comment

Smokey Bacon wrapped asparagus on the grill

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Smokey Bacon wrapped asparagus on the grill

  • Author: Kelly Cahoon
Print

Description

The easiest and fastest side dish/appetizer. Even if you think you don’t like asparagus, these will make you a believer.

Scale

Ingredients

  • 1 lb Bacon slices, cut in half 
  • 30–40 asparagus spears 
  • That’s IT. ( you could easily add a rub or bbq sauce to this if you wanted!)

Instructions

  1. Set the smoker to 375F. 
  2. Wrap each piece of asparagus in a bacon slice and place directly on the grill. 
  3. Smoke for 30-40 min turning halfway. 
  4. Serve alone or with a cream sauce, pepper jelly, or even syrup for brunch
Leave A Comment

FAT Cakes

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

FAT Cakes

  • Author: Kelly Cahoon
Print

Description

If your flapjacks aren’t FAT, what’s the point? These are my fav Kodiak Cakes served with lemon curd, blueberries, and fresh whipped cream.

Scale

Ingredients

  • 2 cups Kodiak Cakes (use whatever flavor you like best!) 
  • 1 ¼ C Milk
  • 2 eggs 
  • 1T vegetable oil 
  • 1T Cornstarch 
  • 2t Sugar

Instructions

Combine all ingredients. Heat a pan over medium-low heat and place 4 egg or pancake molds in the center. Spray non-stock spray around the inside of each ring, and the pan. Fill each mold 2/3 full. After 2-3 minutes, remove the mold, and flip each pancake. ( if the base gets smashed, just use your spatula to straighten it out). Cook for an additional 2-3 minutes until golden on each side and bounces back when pressed. 👩🏼‍🍳 Pro-tip: 1. Get yourself some pancake/egg molds from amazon! 2. Only whip cream to soft peaks. Looks perfect on pancakes!

Leave A Comment

Smoked White Wine Cake with cream and berries

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Smoked White Wine Cake with cream and berries

  • Author: Kelly Cahoon
Print

Description

Made with white wine, smoked, then soaked in more white wine. This cake is SO moist inside and has the perfect caramelized crust. It’s just really good.

Scale

Ingredients

  • 1 box yellow butter cake mix
  • ¼ c white sugar
  • ¼ c brown sugar 
  • 4 eggs 
  • 1 box white chocolate pudding mix 
  • ¾ C oil 
  • ¾ c white wine 
  • ½ c milk 
  • 1T smoked simple syrup or ½ T vanilla bean paste

Glaze:

  • ¼ c white wine 
  • 1C butter 
  • 1C sugar

Instructions

  1. Set smoker to 350F
  2. Mix all ingredients in a stand mixer. 
  3. Use 1T shortening to grease the bundt pan followed by ¼ C flour. Discard any remaining flour that doesn’t stick to the edges. 
  4. Bake for 50- 60 min 
  5. For glaze, combine all ingredients in a saucepan over medium heat. Bring to a boil then remove from heat. 
  6. 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. 
  7. Serve with berries and whipped cream.
Leave A Comment

Brioche French Toast grilled in browned butter

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Brioche French Toast grilled in browned butter

  • Author: Kelly Cahoon
Print

Description

I am a breakfast person. I’ll choose breakfast food 9 times out of 10. My husband is not a breakfast person but we both really love French toast out on the grill. Getting those grill marks really gives it something special, and anytime brown butter and brioche is involved you know it’s going to be great!

Scale

Ingredients

  • 1 loaf Brioche Bread 
  • 4 eggs 
  • ¾ C Milk 
  • 2T Sugar
  • Pinch salt & cinnamon
  • 1t Vanilla bean paste

Instructions

  1. Preheat the grill to 400F with the grill pan inside. 
  2. Slice bread and set aside. 
  3. Combine all other ingredients in a shallow dish. 
  4. Melt 2T butter in the grill pan until browned. ‘
  5. Dip 3-4 slices of bread into the milk mix and place evenly on the hot grill. 
  6. After 3-4 minutes flip and continue until all bread and mix are gone. 
  7. Serve with berries, cream and syrup.
Leave A Comment

Blistered Carrots

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Blistered Carrots

  • Author: Kelly Cahoon
Print

Description

Glazed in smoke, dark maple syrup, grainy mustard, extra virgin olive oil,, flake salt, and crushed pepper.

Scale

Ingredients

  • About 24 medium sized carrots, stems on, washed, and peeled
  • 1 ½ t grainy mustard
  • 2t Maple syrup
  • 2t extra virgin olive oil
  • ¼ t flake salt and pepper to taste

Instructions

  1. Preheat the smoker to 400F. 
  2. Combine all ingredients and place the now glazed carrots in a single layer on a parchment lined sheet pan. 
  3. Cook for about 30 minutes until the carrots have browned and blistered.
  4. Serve immediately.
Leave A Comment

Follow @ChefKellyCahoon on Instagram

This error message is only visible to WordPress admins

Error: API requests are being delayed. New posts will not be retrieved for at least 5 minutes.

This error message is only visible to WordPress admins

Error: API requests are being delayed. New posts will not be retrieved for at least 5 minutes.