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Microwave Chocolate Cream Pie

Microwave Chocolate Cream Pie

My mother-in-law Sandy developed this recipe based on a traditional chocolate pudding style pie. But she adapted the traditional cooked pudding to a microwave. This eased the burden on her wrists for stirring the pudding constantly over heat. Over the years of cooking, she developed carpal tunnel syndrome which made stirring painful. This microwave pudding recipe eased that burden for her. Many adaptations are developed out of necessity. When you are busy in the kitchen or on holiday deadlines, time is of the essence. This recipe allows you to make better use of your time making other dishes. You will be surprised, as I was, at the ease and tastiness of this pie.

Ingredients:

  • 8 heaping tablespoons cocoa
  • 1 ½ cups sugar
  • 6 heaping tablespoons flour
  • 2 eggs
  • 4 cups milk
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 1 prepared pie crust, baked

 Directions:

  • Mix flour, cocoa, sugar.
  • Add eggs and milk and mix with wire whisk.
  • Place in microwave and cook 2 minutes on high.
  • Stir with whisk.
  • Continue cooking in microwave for 2 minutes at a time, stirring in between, until pudding is very thick, about 15 minutes.
  • Add butter and vanilla.
  • Mix and pour into prepared pie crust.
  • Place in refrigerator until cool.
  • Top with whipped cream before serving

Be sure and check out all of Dude Food Fire's awesome Thanksgiving and Holiday recipes! Click an image below to view the recipe! 

Thanksgiving in a Bite

Turkey Time

Old Fashioned Peach Cobbler

 

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Thanksgiving in a Bite

Thanksgiving in a Bite

For most, you can't have Thanksgiving dinner without Turkey, dressing, and cranberry sauce. This recipe combines all of those holiday favorites into a delicious Thanksgiving Day appetizer...or meal for those who like to eat smaller portions...that is one of my all-time favorites. And I am positive it will become one of your favorites as well.

Ingredients:

Cranberry Filling:

  • 1 14-ounce can jellied cranberry sauce
  • ½ cup white wine (or cranberry juice, apple cider, or water)
  • 1 cup dried cranberried, chopped

Meatball:

  • 1 large onion, chopped fine (about 2 cups)
  • 2 tablespoons butter
  • 2 tablespoons + 2 teaspoons olive oil
  • 3.5 pounds ground turkey
  • 1 cup dry prepared stuffing mixture or breadcrumbs
  • 1 1.5-ounce package More Than Gourmet Roasted Turkey Stock Glace’
  • 1 tablespoon grain mustard
  • 1 whole egg + 1 egg yolk
  • 1 teaspoon ground celery seed
  • 2 tablespoons Dude Food Fire Happy Spice
  • 1 tablespoon poultry spice blend (see recipe)
  • 2 teaspoons coarse kosher salt (or 1 teaspoon fine salt)
  • Nonstick spray

Gravy:

  • 2 tablespoons butter (or substitute)
  • 1 tablespoon Dude Food Fire Mon Ami Sale
  • 1 1.5-ounce package More Than Gourmet Roasted Turkey Stock Glace’
  • 1 1.5-ounce package More Than Gourmet Roasted Chicken Stock Glace’
  • 20 ounces water
  • 4 ounces milk (or milk substitute)
  • 4 tablespoons arrowroot

Fifth and Cherry link

Directions:

For Cranberry Filling: In a small saucepot, add wine and cranberries. Bring to simmer. Add in can of jellied cranberry sauce. Don’t stir until the wine has almost absorbed into the cranberries – about 5 minutes. Using a plastic whisk, mix in cranberry sauce until all melted, about 1-2 minutes. Refrigerate to cool and solidify, about 1 hour. 

For Meatball: Sweat the onions in butter and oil for 10-12 minutes until soft and translucent. Add turkey stock glace/ and cook 2-3 minutes stirring constantly to liquify. Remove from heat and let cool slightly. In large mixing bowl, add turkey, dry stuffing or breadcrumbs, mustard, eggs, spices, and salt. Using gloved hand, squish the mixture until combined. Add onion mixture and combine until mixed. Refrigerate for about 1 hour to cool. Spray a regular size muffin tin with nonstick spray. Scoop meat into a meatball in your palm. (I use a #16 ice cream scoop to make meatballs that weigh about 3 ounces.) Use thumb to create a divot in the center of the meatball. Add one teaspoon of cranberry filling and close meat around it. Place the stuffed meatball seam-side-down in muffin tin. Repeat until all muffin tins are filled. Bake at 350 degrees on convection for 20-25 minutes until internal temperature is 160 degrees

For Gravy: In a medium saucepot, cook butter and spices for about 1 minute on medium heat until fragrant. Add turkey stock glace’ and chicken stock glace’ and mix well to dissolve completely. Add water and bring to boil. In a cup, mix arrowroot and milk until dissolved. When gravy pot comes to a boil, use plastic whisk to mix arrowroot liquid into the gravy. Boil for 3 minutes, whisking very frequently. Take of heat and taste. Add salt and pepper to taste. 

Serve one meatball over a square of stuffing or dressing made according to your favorite recipe. Cover with gravy. Serve additional cranberry mixture on the side.

Yield: 2 dozen meatballs using a #16 ice cream scoop.

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Turkey Time

Turkey Time

Ever wonder why the turkey breast is always dry at Thanksgiving? It’s geometry–that’s the problem. The breast is closest to the heat of the oven and has less fat, so it cooks faster and dries out more quickly. The legs and thighs in a whole bird are surrounded by connective tissue and carcass, so they cook by conduction and not direct heat, taking longer. To get the dark meat done to temperature, the white meat is overcooked and dried out. This why I choose to roast a turkey in parts. Of course, you give up the flourish of carving the bird at the table, but in the end its about fellowship of family, expressing gratefulness, and eating a well-prepared meal. It’s not about the carving. Cooking a turkey this way allows the turkey to cook faster. You can also cook more quantity if you need to. Plus, you can take the carcass and boil it into stock at the same time the bird is in the oven.

Ingredients:

  • 2 tablespoons Dude Food Fire Mon Ami Sale Spice Blend
  • 1 whole turkey, 10-15 pounds
  • Kosher salt and freshly ground black pepper
  • 1 large onion, peeled and roughly chopped (about 2 cups)
  • 1 large carrot, peeled and roughly chopped (about 1 cup)
  • 2 large stalks celery, roughly chopped (about 1 cup)
  • 2 medium clove garlic, peeled and smashed
  • 2 bay leaves
  • 12 whole black peppercorns
  • 1 cup homemade or store-bought low-sodium stock
  • 4 sprigs fresh rosemary
  • 7 sprigs fresh thyme
  • 3-5 sprigs fresh sage
  • ½ cup butter (1 stick) cut into chunks

Directions:

  • Using a sharp knife, separate the wings, breasts, and leg quarters (like you would do to a chicken). A sharp knife really helps here because a turkey has more connective tissue than a chicken. Put the turkey pieces in a pan (I like to use a disposable pan to avoid cross-contamination). Season both sides of each piece with salt, pepper, and 1 tablespoon of Mon Ami Sale seasoning.
  •  Mix onions, celery, and carrots together. Place in the bottom of a large roasting pan. Add ½ cup of the stock to the pan over the vegetables. Season the vegetables with a little salt, pepper, and remaining tablespoon of Mon Ami Sale spice blend.

  • Take the butter chunks and insert between the meat and the skin of each piece, leaving a few chunks to put on top of the skin of each piece. Arrange the leg quarters and wing pieces around the pan, on top of the vegetables. Leave room for the breasts in the pan, but put them aside for now. You won’t put the breasts in the oven at the beginning of cooking.

  • Cover the pan of dark meat turkey loosely with foil and place in the oven at 350 degrees for about an hour. Remove the foil and turn the leg and wing sections over. Lay the breast pieces meat side down in the pan. Replace the foil and bake for another 45 minutes to an hour or until the deepest part of the thigh reads 165 degrees and the breast reads 150 on a thermometer.

  • Remove the foil and turnover the breast pieces so the skin side is up. Turn the oven to broil and put the pan back in the oven on the lowest rack until the skin of the turkey is golden brown. Remove the turkey from the oven, recover with foil, and let it rest for 20 minutes, basting every five minutes or so with pan juices. Put the vegetables from the pan into a blender and turn the blender on medium high. Slowly add about half of liquid from the pan into the blender until pureed. Pour into a sauce pot and salt and pepper to taste. Bring to simmer and reduce until thick. Add remaining liquid as needed to maintain desired consistency. Use as gravy over the turkey.

 

Thanksgiving Gravy

  • 2 cups chicken or turkey stock
  • 4 tablespoons More Than Gourmet brand Glace de Volaille roasted turkey stock
  • ½ cup evaporated whole milk
  • 1 can beef consume
  • 2 tablespoons arrowroot
  • 1 drop of thyme essential oil
  • 1 drop of black pepper essential oil
  • 2 drops of sage essential oil
  • Salt and pepper to taste

In a 2 quart sauce pot, bring stock, glace, and evaporated milk to boil. In separate container with a lid (like a mason jar with a sealable lid or shaker ball mixer), mix together consume and arrowroot and shake vigorously for 1 minute until smooth and frothy. While broth mixture is at a full boil, slowly whisk in the arrowroot mixture. Bring to boil for 3 minutes, whisking constantly until thickened. If too thick for your preference you can thin it out with a little more broth, stock or water. Remove from heat and season with salt and pepper to taste. The “More Than Gourmet” brand does not contain any added salt, so you will need to season accordingly.

Fifth and Cherry link

Arrowroot

Arrowroot is a tropical plant. One-year old roots are dug up and soaked in hot water. The soaking removes the bitter fibrous covering. The root gets mashed up to separate the edible starch. The starch dries out and becomes the arrowroot powder. Arrowroot powder is gluten-free, paleo-friendly, and vegan!

Arrowroot can be used in place of cornstarch, especially for those with corn allergies. Each has slightly different effects on a dish. Cornstarch comes from a grain and has a higher content of protein and fat, which means it needs a higher temperature for thickening. On the other hand, arrowroot has less protein and fat, so thickening happens faster and at a lower temperature. Arrowroot has a more neutral flavor also. I tend to use cornstarch when I want thickening at the beginning of cooking, such as with a stew or dairy sauces. I use arrowroot when thickening towards the end of the cooking process, such a with acids, vinegars, or lemon juice

 Smithey Ironware affiliate link

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Maple Salmon with Butternut Squash Rounds

Maple Salmon with Butternut Squash Rounds

Dude Food Fire Longview Spice Blend was inspired by East Texas / Memphis Style BBQ. With a sweet maple flavor and a touch of brown sugar, pepper, garlic, onion, and salt, Longview Spice Blend is the perfect way to add a smoky, sweet flavor to your favorite meat or vegetables. One of my favorite ways to use it is on a fresh piece of salmon. Add in some delicious butternut squash, and you have a meal that is guaranteed to satisfy.

Ingredients:

  • 1 small butternut squash, peeled and cut into ½” rounds
  • 4 center-cut salmon filets (I used Northern Atlantic), about 6 ounces each
  • 2 tablespoons Dude Food Fire Longview Spice Blend
  • 4 tablespoons vegetable oil
  • 3 tablespoons kosher salt, divided
  • Nonstick spray
  • 4 grill planks about 8” long and 4” wide
  • Glaze, see recipe below

Directions:

  • Set grill to 450 degrees. Lightly oil grilling planks.
  • Boil squash rounds for 3-4 minutes in salted water just to blanch. Remove. Pat dry and coat with neutral oil. Let cool.
  • Rub salmon filets with oil all over. Place 2 filets per grilling plank. Salt each filet well and top with Dude Food Fire Longview Spice Blend.
  • Sprinkle squash rounds with Dude Food Fire Longview Spice Blend and place 2 rounds per plank.
  • Place squash planks on the grill first and let them cook for 5 minutes (they take longer than the salmon will). Place salmon planks on the grill and grill for 10-12 minutes with lid closed. Keep a spray bottle with water close. Watch for flare ups if the planks catch on fire. Spray to put out fire and increase smoke. Baste salmon and squash with Maple Glaze 2-3 times during cooking. Flip salmon and squash over about half way through cooking. Remove salmon from grill at 115 degrees (it will continue to cook while cooling). If you prefer, you can cook the squash rounds directly on the grill to impart nice grill marks. Baste salmon and squash with glaze once more before serving.

Maple Glaze Directions:

  • 1 stick whole butter
  • 1 large shallot, rough chopped
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 2 tablespoons water
  • 1/3 cup maple syrup
  • 3 tablespoons apricot preserves
  • 2 tablespoons Dude Food Fire Longview Spice Blend
  • Over medium heat, cook shallots in butter for 8-10 minutes, stirring every minute or two to prevent burning or sticking. Add sugar, honey, water, syrup, and preserves. Bring to boil, reduce heat and lightly simmer for 5 minutes. Add spice blend and cook for 1 more minute. Remove from heat.

Fifth and Cherry Link

 

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El Paso Green Chile Stew

El Paso Green Chile Stew

I remember my grandfather’s second wife, Mimi, making this green chile stew at the holidays. She was from New Mexico, so she made many dishes with green chiles. I especially remember this one because she used the leftover pot roast instead of pork – because my grandfather loved pot roast. The heat in the green chiles feels good, especially on a cold day. This recipe is super easy to make and a meal that everyone will love! 

Ingredients:

  • 2 tablespoons olive oil
  • 3 tablespoons El Paso Spice Blend, divided
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 large yellow onion, chopped
  • 2 12oz. jars roasted green chiles
  • 8 small Yukon gold potatoes, diced
  • 32oz. beef broth 
  • 2 cups roasted corn, 
  • 2 cups leftover pot roast, chopped
  • 7 corn tortilla tostada shells
  • 1/3 small block of Pepper jack cheese, shredded
  • 1/2 block of queso fresco

Directions:

  1.  Add 2 tablespoons olive oil to large stock pan
  2. Add in onions, green & red peppers, and let cook for 5 minutes.
  3. After 5 minutes, add in 2 tablespoons of El Paso Spice Blend, mix well, and let cook for another 4 minutes
  4. Add in potatoes and 1 tablespoon El Paso Spice Blend, mix well and then add in both jars of roasted green chiles and 1/2 cup of beef broth. Bring to a light boil
  5. Add in corn and 2 cups beef broth. Cover and cook for 20 minutes, stirring occasionally. We are just waiting for the potatoes to get soft
  6. Once potatoes are soft, add in pot roast and remaining beef broth and let come to a boil.
  7. For topping: Crush corn tortillas into small pieces in a mixing bowel. Add in pepper jack and queso fresco cheese and mix well. 
  8. Serve in bowel with tortilla and cheese mix sprinkled on top! 
Texas BBQ Box

 

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Green Chile Egg Puffs with El Paso Spice Blend

Green Chile Egg Puffs with El Paso Spice Blend

My mother-in-law Sandy used to make this for breakfast on Christmas morning. The recipe is so simple, but so rich and warm, and quickly became a favorite of mine. These green chile egg puffs with Dude Food Fire El Paso Spice are super easy to make, have amazing flavor, and can be served for breakfast, lunch, or dinner. This recipe is one that everyone can make and I know everyone will enjoy! 

Ingredients:

  • 10 large eggs
  • 2 tablespoons Dude Food Fire El Paso Spice
  • ½ cup flour
  • ½ teaspoon baking powder
  • ½ cup melted butter
  • 1 teaspoon salt
  • 1 16-ounce container small curd cottage cheese
  • 1 pound grated Monterrey Jack/Colby Jack Blend Cheese
  • 1 cup diced green chilies

Directions:

  • Beat eggs.
  • Add in all other ingredients.
  • Mix well.
  • Pour into 9×13 pan sprayed with cooking spray.
  • Bake at 350ºF for 35 minutes, or until a toothpick stuck in the center comes out clean.
  • You can also make these in muffin tins and freeze for an easy on-the-go breakfast.
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Texas Rojo Red Snapper Tacos

Texas Rojo Red Snapper Tacos

Ingredients:

  • 2 pounds red snapper fillets, cut into 3-4 ounce pieces
  • 3 tablespoons olive oil
  • 1 tablespoon Dude Food Fire Texas Rojo Spice Blend
  • 2 teaspoons salt
  • ¼ cup ghee or clarified butter
  • 6-8 corn tortillas
  • 1 cup grated colby jack cheese
  • Coleslaw (see recipe below)
  • Rojo Fruit Salsa (see recipe below)
  • Cotija or Queso Fresco cheese for garnish, if desired

Directions:

Start fire and heat coals to 450-500 degrees.

  1. In a glass baking dish add olive oil and Texas Rojo spice blend. Mix well. Place fish fillets in dish and coat with olive oil mixture; sprinkle with half of salt, turn over, and sprinkle with remaining salt. Refrigerate 45 minutes to 1 hour while grill heats up.
  2. When grill is ready, place skillet over coals about 6-8 inches above fire and preheat for about 10 minutes. When pan is ready, add butter and let melt. Add all fish fillets evenly around the pan. When fish turns white around the outer edges, turn gently. This only takes about 45 seconds to one minute on each side. This will go fast! Remove fish from fire into a clean 9x13 dish. Cover with foil and let rest to finish cooking.
  3. While skillet is hot and buttery, coat tortillas one at a time in butter to heat and set aside on foil-lined baking sheet.
  4. In a separate skillet on the stove over medium high heat, add 2 or 3 tortillas at a time and let heat for 15-20 seconds. Turn over and sprinkle about 2 tablespoons of grated cheese on each tortilla and cook about 1 minute. Remove from pan and lay flat on a baking sheet. Repeat with remaining tortillas.
  5. Divide fish between the cheesy tortillas. Top with dollop of slaw, fruit salsa, and queso fresco.

Texas Rojo Slaw

Ingredients:

  • ½ cup mayonaisse
  • 1 tablespoon honey
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons Dude Food Fire Texas Rojo Spice Blend
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 (10-ounce) packages angel hair cabbage

Directions:

Whisk mayonnaise in a bowl until smooth. Add honey, spice blend, salt and pepper. Whisk until smooth and incorporated. Add vinegar and whisk until creamy with no lumps. Add cabbage and toss to coat. Place in Ziploc bag, remove air, seal, and refrigerate for 30 minutes up to one hour.

Texas Rojo Fruit Salsa:

Ingredients:

  • 2-3 medium tomatoes, small diced
  • ½ cup medium yellow onion, small diced
  • ¼ cup cilantro, finely chopped
  • Juice of half of a lime (reserve the other half of a lime, sliced, for garnish)
  • ½ cup chopped fresh mango (or frozen and thawed)
  • ½ cup chopped fresh papaya (or frozen and thawed)
  • ½ cup fresh pineapple chopped
  • 4-5 leaves fresh mint, finely chopped
  • 1 tablespoon Dude Food Fire Rojo Spice Blend
  • ½ teaspoon kosher salt

Directions:

Mix all ingredients in a mixing bowl. Place in a Ziploc bag, remove air, seal, and refrigerate for 30 minutes up to 2 hours. Serve with lime wedges and tortilla chips.

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Dallas Spice Cocktails

Dallas Spice Cocktails

Who doesn't love a delicious cocktail? And there's nothing quite like a well-made mixed drink to get the party started. If you're looking for something unique and flavorful, why not try a cocktail made with Dallas spice blend, Luxardo cherries, and grilled oranges? The combination of spices, sweetness, and citrus will tantalize your taste buds and have you coming back for more. Plus, the beautiful colors of the ingredients make for a stunning presentation. So whether you're hosting a dinner party or just enjoying a night in, these special cocktails are sure to be a hit. Cheers!

Before we can make the cocktails we have to prepare the oranges. To create the orange juice that will be used for the cocktail, you will need the following:

  • 6 navel oranges
  • Luxardo Maraschino Cherries - 14 oz. jar
  • Luxardo Cherry Liqueur 
  1. Pour the Maraschino cherries and juice into a 32 oz. jar.
  2. Fill the remainder of the jar with Luxardo Cherry Liqueur and stir to mix together.
  3. Slice the navel oranges in half and lay out on baking sheet, fruit side up. 
  4. Brush each orange with the Luxardo cherry mixture, allowing it to dry. Repeat this process 3 to 4 times.
  5. Heat grill...I used a Louisiana Grills 300 Portable Pellet Grill - this thing is an absolute beast - to 400F. Place oranges on grill fruit side down, allowing the Luxardo cherry glaze to grill and smoke and roast. Remove from heat when glaze begins to caramelize and brush on another layer of the Luxardo cherry mixture. 
  6. With the Louisiana Grills 300 Portable Pellet Grill, open up the sear plate and place the oranges directly above the flame, allowing the Luxardo cherry glaze to char into the orange. 
  7. Once oranges reach desired char - I like a nice, caramelized crust, remove from grill and allow to cool
  8. Juice the oranges

"Dallas Sunrise Cocktail"

Ingredients:

  • Tequila - 1 1/2 ounces
  • 3/4 cup grilled orange juice
  • Luxardo Cherry Liqueur- 3/4 ounce
  • Maraschino cherries for garnish
  • Dallas Spice Blend - 1 tsp
Dallas Sunrise

Directions:

In a cocktail glass filled with ice, add in tequila and grilled orange juice. Slowly add the Luxardo Cherry Liqueur, pouring over the back of a spoon, allowing it to settle at the bottom of the glass. Add Maraschino cherries for garnish and Dallas Spice Blend to the rim of the glass. 

Serve and Enjoy!

"Dallas Debauchery"

  • 2 oz. tequila
  • 1 oz. Luxardo Cherry Liqueur
  • 3 oz. grilled orange juice
  • 1 tsp. Dallas Spice Rim
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Dallas Brisket Balls

Dallas Brisket Balls

These smoked meatballs are as tender and as flavorful as a Texas brisket. The Dude Food Fire Dallas Spice Rub gives them delicious flavor while the Louisiana Grills Black Label pellet smoker ensures that they are cooked low and slow for maximum tenderness. They are sure to be a hit with your family and friends, and sure to become a new favorite. 

Ingredients:

  • 1 lb. - Finely ground brisket (preferably from the fattier end) or chuck roast
  • 1 lb. - Finely ground boneless beef short rigs
  • 2 Tbsp - coarse kosher salt
  • 2 Tbsp + 2 tsp - Dude Food Fire Dallas Spice Rub
  • 3 Tbsp - coarse ground pepper - 6-12 mesh or "butcher's grind"
  • Non-stick cooking spray - whatever you prefer
  • "Magic Mist" - 1 cup apple cider vinegar, 1 cup good quality cold brew coffee, and 1 tsp Worcestershire sauce 

Directions:

- Mix meat well by hand, then place into a stand mixer fitted with the paddle attachment - mix very well on lowest setting for 2-3 minutes until the meat is very tacky [This step is important because it develops the myosin (which is very sticky and helps bind the meat together) - This will allow the meatball to not fall apart over the 4 hour cook]

- Line baking sheet with plastic wrap and spread meat out evenly over the pan. Very lightly spritz the "magic mist" over all of the meat. Evenly the distribute the 2 tsp of Dude Food Fire Dallas Spice Rub over meat and lightly mist again. Cover with plastic wrap and refrigerate for 1 hour.

- Remove from refrigerator. Using the plastic wrap, fold the meat in half, and half again, like a long jellyroll log. Divide meat into 16 equal pieces (approx. 2 oz. each) and roll into balls. Spray sheet pan and meatballs generously with the cooking spray

- First divide coarse pepper over meatballs, followed by the kosher salt, and lastly the remaining Dude Food Fire Dallas Spice.

- Arrange meatballs on a wire rack (I prefer to use one with a 1/2" - 3/8" grid pattern), evenly spaced apart

- Set smoker to 275F - If using a pellet grill or Kamado I prefer to use a smoke tube (click to view the amazing smoke tube) - if using a Kamado, be sure to use a heat deflector

- Once smoker reaches 275F, insert meatballs. Lightly spritz with "magic mist" and turn meatballs every 20 minutes to ensure meatballs cook evenly.

- At 3 hours, turn the heat up to 375F for about 20 minutes or until a dark "bark" forms

- Remove from heat and place in oven safe dish with 3-4 Tbsp of hot water. Cover with foil and let rest for 10-15 minutes. 

- Serve and Enjoy! The meatballs should hold their shape very well and hold together when you bite into them. The texture should be very tender, just like a great piece of brisket. 

Dallas Brisket Balls

"Season Responsibly"

 

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5 Cheese Chicken Fettuccine

5 Cheese Chicken Fettuccine

This pasta is what dreams are made of. 5 types of cheese, chicken, pasta, veggies, herbs, Mama Dini Spice Blend...it is an absolute flavor explosion. I promise. You're going to love it. 

Cheese Blend Recipe:

I recommend using full fat chesses. Full fat cheeses can be added to dishes directly from the freezer. The cheese blend will stay in freezer for up to a month.

  • 1 cup whole milk Mozzarella - grated on medium
  • 1 cup Provolone - grated on medium
  • 1 cup Pecorino Romano - finely grated 
  • 1 cup Muenster - grated on medium

Pour into 1 gallon resealable bag and shake to mix very well

BBQ Guys Link

Ingredients:

  • 1 pound fresh fettuccine or linguini (packaged noodles can be used as well)
  • 4 quarts of water and 3 Tablespoons salt - for cooking noodles
  • 1 16 ounce jar of your favorite pasta sauce
  • 3 - 3.5 cups of chopped rotisserie chicken (pre-cooked)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 cup minced onions
  • 1 cup diced bell pepper
  • 1 medium zucchini - diced small
  • 1 medium yellow squash - diced small
  • 3 Tablespoons Dude Food Fire Mama Dini Spice Blend (2 Tablespoons + 1 Tablespoon)
  • 1/2 cup fresh chopped basil
  • 2 - 2.5 cup cheese blend 
  • 1/3 cup finely grated parmesan
5 Cheese Chicken Fettuccine

Directions:

  • Bring 4 quarts of water and 3 Tablespoons salt to a rolling boil. Add fresh fettuccine or linguini to boiling water. Cook noodles in the salted boiling water for 2-3 minutes (if using dried noodles, cook per package directions but pull noodles to drain after 4 minutes) - Remove and Drain - Set aside in a very large mixing bowel
  • Add 1 Tablespoon Extra Virgin Olive Oil and 1 Tablespoon of Mama Dini Spice Blend - Mix Well
5 Cheese Fettuccine 5 Cheese Fettuccine
  • Heat 3-4 quart oven proof dish (Cast-Iron and Enamel Pans work great) to medium high heat
  • Add 2 Tablespoons Extra Virgin Olive Oil and heat until it starts to shimmer
  • Add onions and bell pepper and cook for 5 - 7 minutes until translucent
  • Add zucchini and squash plus 2 Tablespoons Mama Dini Spice Blend - mix and cook for 1 minute
  • Transfer cooked mixture into bowel with noodles
  • Add 2 cups of cheese blend, pasta sauce, basil, and chicken. Mix well. Place back into cooking pan.
  • Combine 1/4 cup of cheese blend with 1/3 cup of parmesan and evenly distribute on top of pasta

 

  •  Place cooking dish into pellet grill. Turn pellet grill to 275F, allowing the initial smoke to flavor the dish while coming up to temperature. 
  • Cook for 25 minutes and then turn up to 400F
  • Once pellet grill reaches 400F, cook for 5-7 more minutes or until cheese on top starts bubble
  • Turn off heat. Allow to rest and come together for 15 minutes
  • Serve and Enjoy

 Fifth and Cherry

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Chimichurri Flank Steak Stir Fry

Chimichurri Flank Steak Stir Fry

The Perfect Recipe for Any Night of the Week:

I don't know about you, but I love a good stir fry. There's something about the mix of flavors and textures that gets my taste buds going. And this Chimichurri Flank Steak Stir Fry is no exception! The steak is seasoned with my new Dude Food Fire Austin Spice Blend, marinated in a delicious chimichurri sauce, then cooked up with some noodles and veggies to create the perfect weeknight dinner. So if you're looking for a quick and easy stir fry recipe, this one is definitely worth checking out. Enjoy!

Chimichurri Base:

  • 3 cups packed cilantro leaves, chopped
  • 6 cloves garlic, chopped
  • 1 teaspoon chili flakes
  • 6 tablespoons olive oil
  • 1 serrano chili, chopped
  • 1/2 cup red wine vinegar
  • 1 cup olive oil
  • 1 tablespoon lemon verbena, chopped 
  • 1 tablespoon thyme, chopped
  • 1 lemon, zest and juice
  • Salt and pepper to taste

Dump all ingredients into food processor and pulse for about 10 seconds. Divide into two half-portions. Use one half-portion of chimichurri base as marinade for flank steak. Use second half-portion of chimichurri base to make marinade for tomatoes, salad vinaigrette, and meat drizzle. 

Chimichurri Flank Steak with HexClad 14" Hybrid Wok and Louisiana Grills Black Label Pellet Grill

Seasoning and Cooking Flank Steak:

Ingredients:

  • 2 lbs. flank steak
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon honey
  • 1 clove garlic, chopped
  • 1/2 teaspoon hot sauce, Cholula
  • 2 Tablespoons DFF Austin Spice Blend 
  • 2 Tablespoons Chimichurri Oil

Flank Steak with DFF Austin Spice Blend

Rub both sides of flank steak with DFF Austin Spice Blend. Combine remaining ingredients to create marinade. Pour marinade over flank steak and let marinate in fridge for 10 minutes. Grill flank steak over medium high heat for 3 minutes on each side. Remove meat from the grill. Slice the meat against the grain into bite size chunks. 

Preparing Asian Noodles:

2 Packages Asian Noodles (whatever brand you prefer). Boil noodles in salted water per directions

Completing Chimichurri Flank Steak Stir Fry:

  • 1 medium zucchini, sliced thin
  • 1/2 red onion, grilled and chopped
  • 1 medium bell pepper, sliced thin
  • 1/4 medium Fresno pepper, seeds removed and fine sliced (more if you like it hot)
  • 1 medium shallot, roughly chopped
  • 6 cloves garlic, sliced and soaked in 2T olive oil
  • 2 C. Broccoli Slaw
  • Chimichurri Sauce

Heat Pellet Smoker (I prefer the Louisiana Grills Black Label Series) to 400F. In Wok (I prefer the HexClad Hybrid 14" Wok), add garlic and olive oil. Saute for 4 minutes, stirring occasionally. Add shallots, onions, and Fresno peppers. Saute for another 4 minutes, stirring occasionally. Add broccoli slaw and remaining veggies. Saute for 4 more minutes, stirring occasionally. 

Chimichurri Flank Steak Stir Fry

Add flank steak and bring up to temperature for 1 minute. Add cooked noodles and top with chimichurri sauce. Stir in chimichurri sauce. Toss and serve.

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Wagyu Mushroom Burger

Wagyu Mushroom Burger

I don't know about you guys, but I love a good burger. And when I say good, I mean really good. The kind of burger that makes your stomach happy and your taste buds jump for joy. Well, my friends, I've got the perfect recipe for you: the Wagyu Mushroom Burger. This bad boy is made with high-quality ingredients like Wagyu beef and Trumpet mushrooms, and is sure to satisfy even the most discerning of palates. Trust me – once you try this burger, you'll never go back to your old standby!

Wagyu Mushroom Burger Image

So where can you find Wagyu beef? 

Unfortunately, the history of Wagyu in the United States is a complicated one. Knowing that you are getting actual high quality Wagyu beef can often be a toss up. In the U.S., cross bred beef with a very small percentages of Wagyu DNA can be labeled Wagyu, allowing for a much higher price tag. To learn more about the history of Wagyu in the United States, check out my blogs A Guide to Wagyu and Wagyu: Facts and Fiction.

Fortunately, there are trusted sources that will help ensure that you are getting quality Wagyu beef. And trust me, you have never had a burger like this before. The Wagyu, mixed with the perfect blend of mushrooms and grilled to perfection, result in a burger that is juicy, flavorful, and utterly delicious. To ensure you are getting quality Wagyu, I recommend using either Crowd Cow or Holy Wagyu in Dallas. I have used both and can vouch for their quality.

To make the Dude Food Fire Wagyu Mushroom Burger, you will need the ingredients below.

Burger Patties:

3 pounds wagyu beef tri-tip (substitute pre-ground Wagyu beef if you do not have a meat grinder)

1 pound wagyu beef tenderloin (substitute pre-ground Wagyu beef if you do not have a meat grinder)

1/3 pound trumpet mushrooms

1/3 pound oyster mushrooms

1/3 pound lion’s mane mushrooms

2 tablespoons olive oil

2 tablespoons grass-fed butter

Salt

Pepper

4 teaspoons Dude Food Fire Austin Spice Blend (Available Soon! Be on the lookout for my upcoming Texas BBQ Box and experience the Flavors of Texas!) For now, I would recommend substituting Dude Food Fire Prime Spice Blend

4 slices Havarti cheese

4 slices muenster cheese

4 slices American cheese

BBQ Guys Link

Wagyu Burger Meat Balls Ready to be Made into Patties

 

Make the Dude Food Fire Wagyu Mushroom Burger:

Grind mushrooms in food processor until super finely chopped. Saute ground mushrooms in oil and butter over medium-heat for 35-40 minutes, stirring every 1-2 minutes until it becomes a thick paste. Refrigerate for at least 1 hour.

Grind the meats on 3/8-inch die.  Refrigerate for at least 1 hour.

Once the mushrooms and meat are both chilled to equal temperature, transfer to a mixing bowl and mix all together really fast to keep the temperature cool. Divide equally into four patties. Refrigerate for at least 1 hour.

Get coals hot, approximately 375 degrees, and place on grill about 6-8 inches above the coals. Remove patties from refrigerator. Sprinkle a pinch of coarse kosher salt and fresh ground black pepper on each side followed by ½ teaspoon of Austin spice blend per side of patty. Grill patties, turning frequently, until medium approximately 120 degrees. Top with one slice each of Havarti, muenster, and American cheeses. Let rest 3-5 minutes before serving.

Wagyu Mushroom Burger on the Grill

 BBQ Guys Link Image

(This blog contains affiliate links.)

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