Recipes

This 5 Cheese scalloped potato recipe with Mon Ami Salé spice blend is a simple and delicious side dish that is irresistibly creamy and cheesy. This recipe is super versatile, with rich flavors that make it the perfect addition to anything from steak to chicken to pork chops, or even beside your favorite vegetables for a full, hearty meal. No matter what you decide, they are sure to satisfy

Ingredients: 4 pounds Yukon gold potatoes, cut into paper-thin slices 

1 ½ tablespoon olive oil

2 tablespoons butter

2 large shallots, thinly sliced (about ½ cup)

1 tablespoon fresh rosemary, leaves removed from stems

2 teaspoons granulated garlic

1 tablespoon salt

2 teaspoons pepper

1 1/2 cup heavy cream

1 cup beef bone broth

1 tablespoon Dude Food Fire Mon Ami Salé Spice Blend

1 8-ounce block cream cheese

1 cup Chihuahua cheese, grated

1 cup + ½ cup Swiss cheese, grated

1 cup + ½ cup Colby jack cheese, grated

10.5 to 11-ounce log goat cheese, divided in half

4 fresh sage leaves, whole

Directions:

Heat grill or oven to 375 degrees.

Submerge sliced potatoes in bowl of water to keep color fresh.

In Dutch oven, heat olive oil and butter. Add shallots, rosemary, granulated garlic, salt, and pepper. Saute for 3 minutes. Add cream, broth, spice blend, and sage leaves. Bring to boil, then turn down heat and simmer for 5 minutes. Add cheeses, reserving ½ cup Swiss, Colby jack, and goat cheese to the side. Simmer 5 minutes to let cheeses melt. Drain potatoes then add to sauce and stir to combine. Simmer 5 minutes, stirring constantly.

Pour all into deep cast-iron skillet. Top with remaining cheeses. Place skillet uncovered on grill for 20-30 minutes (or in oven for 45 minutes) until potatoes are tender when pierced with a fork. Let cool, serve, and enjoy!

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Sweet Chica Spice Blend was created after a fun night out on the town with my wife and a dance session to a certain 1988 song with a similar name. Let's just say that my wife's nickname is now Sweet Chica! This blend is sweet but mildly spicy and so good. The first time I made it, my wife immediately wanted it on peaches, which are her favorite. And, it works so well! The peaches and the spices blend so well you'll forget you ever had peaches without Sweet Chica. (Watch the video below to cook along with Dude Food Fire)

To make Sweet Chica's Old School Peach Cobbler, gather the following ingredients:

Batter:

1 cup milk

1 1/3 cup Bisquick Baking Mix

1 cup sugar

1 tablespoon Dude Food Fire Sweet Chica Spice Blend

Fruit Filling:

2 pounds frozen sliced peaches, rough chopped

6 ounces apricot or peach preserves (Bonne Maman is my brand of choice)

2 tablespoons Bisquick Baking Mix

6 ounces unsalted butter

½ cup sugar

2 tablespoons Dude Food Fire Sweet Chica Spice Blend

Directions:

Batter:

Mix together milk, Bisquick Baking Mix, sugar, and spice blend. Pour in bottom of baking pan.

Fruit filling:

Over medium-high heat, cook peaches and butter for 10 minutes until soft. Add spice blend, preserves, and sugar. Cook 3 more minutes. Strain out ½ cup of hot peach liquid into a small bowl and whisk in Bisquick baking mix. Stir with whisk until smooth and sticky and no lumps. Add that back into the pot of peaches. Stir thoroughly to combine. Pour fruit filling over the batter in the pan. VERY IMPORTANT: do NOT stir or combine. Just let the fruit sit on top of the batter.

Bake in oven at 375 degrees for 25 minutes. Remove from oven and cover the top loosely with foil to prevent the top from burning. Return to oven and cook for 10 more minutes. Let it cool at least 30 minutes before serving.

This is an Argentinian recipe, traditionally cooked in a wood-fire oven. Similar to a shepherd’s pie, the flavors of this beef and potato pie are more deep and earthy. The addition of the dry mustard and olives provides a smoky, complex, savory flavor that pairs very well with red wine, especially one from Argentina.

If you're like me and like to do things the traditional way, and you want to use a  wood-fire oven, the Bella Grande 32 from Bella Outdoor Living is one of the best on the market. Capable of baking 4 12-inch pizzas at the same time and featuring a high grade ceramic floor that requires less wood to heat. No matter what you are wanting to cook, the Bella Grande 32 is guaranteed to get the job done. 

There are two things that make this Dude Food Fire Approved Beef and Potato Pie special - 1st is that it is wood-fired, which gives it a unique flavor unlike anything else out there. Second is the addition of Black Satin Spice Texas Rojo Spice Blend! With chiles, cumin, garlic, onion, sea salt, paprika, pepper, and other spices, Texas Rojo gives this beef and potato pie has a smoky, spicy flavor that’ll make your mouth water and your taste buds tingle. 

Before your begin, gather the following Ingredients:

1 tablespoon olive oil

2 onions, chopped

2 carrots, peeled and chopped

2 pounds ground beef

2 bay leaves

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh oregano, chopped

1 ½ tablespoon Black Satin Spice Texas Rojo Spice Blend

1 tablespoon dry mustard

1 cup dry red wine

1 pound ripe tomatoes, thinly sliced

1 cup pitted kalamata olives

Coarse salt

Ground black pepper

4 large baking potatoes, peeled and cut into 2-inch chunks

1 cup whole milk

6 large egg yolks

2 hard-boiled eggs

1 ½ teaspoons sugar (optional)

Directions:

Combine olive oil, onions, and carrots in a large cast-iron skillet and saute over medium-high heat while stirring for about 5 minutes. Crumble in the ground beef and cook for about 4 minutes. Break up the meat with a fork. Stir in bay leaves, rosemary, oregano, spice blend, and mustard. Add red wine and let it bubble gently for about 5 minutes to evaporate the alcohol. Stir in tomatoes and olives. Season to taste. Reduce heat to low and simmer for 20 minutes or until reduced by 3/4ths. (It is important that the dish is still moist, so don’t cook it too dry.) Remove from heat and remove bay leaves. Set pan aside.

In a separate pot, cover potatoes with water, add salt to taste and boil over high heat for about 15 minutes until potatoes are very tender. Drain and mash or pass through a ricer. Put potatoes back into the pot. Beat warmed milk into potatoes with a wooden spoon. Add egg yolks, beating after each one.

Preheat the home oven with a rack on the bottom third of the oven to 375 degrees. In a meat pan, slice hard-boiled eggs and arrange slices over the meat mixture. Spoon mashed potatoes over the top and smooth out the surface. Make the decorative design in potatoes with a fork edge. Bake 30-35 minutes until the potatoes are lightly browned on top.

If using a woodfired oven, heat the fire to bring the oven up to temperature. Scoot fire to one side of the oven. Cover skillet with foil and place skillet in oven opposite the fire. Let cook for 15 minutes. Remove foil and bake 5 minutes more until potatoes are lightly brown.

Dude! Check out these awesome chicken wings – perfect for your next tailgate backyard bbq, or family gathering. Dude Food Fire's Jezebel Blend adds the perfect amount of heat and flavor to rev your taste bud engines.

Jezebel Chicken Wings

Focaccia is an Italian bread that dates back thousands of years. Similar to pizza in its texture and style, focaccia can be made and served to fit your taste. Whether you prefer sweet or savory, this classic bread is sure to become one of your new favorites!

Onion Focaccia with Mama Dini Spice Blend by Dude Food Fire

To make the Dough, you will need the following ingredients:

¼ cup whole wheat flour

3 ½ cups all-purpose flour (plus additional for rolling out)

2 teaspoons fresh yeast or 2 ¼ ounce package instant or rapid-rise yeast

2 teaspoons kosher salt

2 teaspoons sugar or 1 teaspoon honey

2 teaspoons + 2 tablespoons olive oil

1 1/3 cup lukewarm water

Once you have ingredients ready, in mixer with dough hook attachment, combine flours, yeast, salt and sugar. Turn on to low speed. Slowly add water and oil. Mix for about 10 minutes until dough is smooth and firm to touch. Roll dough out and form 3 separate balls roughly 10 ounces each. Cover with damp towel and set in a warm spot until doubled in size (about 2 to 2 ½ hours).

For focaccia, punch down the dough. On a cookie sheet or cast iron skillet, pour olive oil. Heat pan slightly. Stretch and roll out dough to about 10-12-inches. Place stretched dough in pan. Roll it around to coat it in the oil then turn it over and roll it around more so both sides are coated. Cover with damp towel and let rise 1 ½ hours until it fills up the bottom of the pan. Poke fingertips in dough to create dimples.  Top with onions, herbs, cheese, or other toppings as you wish. Bake at 375 degrees for 12-15 minutes. If using a woodfire oven, let the heat die down and put the pan as far away from the coals as possible.  Cook about 10 minutes (rotate halfway through). Remove from oven, let cool, and dig in.

Dude, you need to check out this pizza. It’s so good it will change your life forever. It’s not just a pizza, it’s an experience.

You know that feeling you get when you walk into your favorite pizza place and the smell of fresh dough and sauce hits you in the face? Imagine creating that experience at home whenever you want. With the Bella Grande Wood-Fired Oven, and this Deep-Dish masterpiece, that is exactly what you can do. The Bella Grande will help you create that authentic Chicago style deep dish with the perfect crispy crust and wood-fire flavor. But no worries, if you don’t have a wood-fired oven, you can bake it in your home oven and still experience the amazing flavor and Dude Food Fire’s deep dish magic.

With fresh dough, fresh ingredients, and a super easy sauce made with Black Satin Spice Mama Dini Spice Blend, this Chicago classic is irresistible. Check out the recipe below and be sure to tag @dudefoodfire and share your pizza with us on social media.

Deep Dish Cast Iron Pizza

Dough: 

¼ cup whole wheat flour

3 ½ cups all purpose flour (plus additional for rolling out)

2 teaspoons fresh yeast or 2 ¼ ounce package instant or rapid rise yeast

2 teaspoons kosher salt

2 teaspoons sugar or 1 teaspoon honey

2 teaspoons olive oil

1 1/3 cup lukewarm water

In mixer with dough hook attachment, combine flours, yeast, salt and sugar. Turn on to low speed. Slowly add water and oil. Mix for about 10 minutes until dough is smooth and firm to touch. Roll dough out and form 3 separate balls roughly 10 ounces each. Cover with damp towel and set in a warm spot until doubled in size (about 2 to 2 ½ hours).

For regular pizza, roll out, top and bake after the first rise.

Deep Dish Dough:

3 tablespoons clarified butter, melted

1 tablespoon olive oil

For deep dish, punch down the dough. In a 12-inch cast iron deep skillet, pour in melted butter and olive oil. Heat pan slightly. Stretch and roll out dough to about 10-12-inches. Place stretched dough in pan. Roll it around to coat it in the oil then turn it over and roll it around more so both sides are coated. Cover with damp towel and let rise 1 ½ hours until it fills up the bottom of the pan. Par-bake for 15 minutes at 375 degrees to set dough. Remove from oven.

Super Easy Pizza Sauce

1 28-ounce can crushed Italian tomatoes, undrained

1 14.5-ounce can petite diced tomatoes, undrained 

1 tablespoon Black Satin Spice Mama Dini Spice Blend

2 teaspoons dried oregano

½ teaspoon fine sea salt

2 teaspoons olive oil

3 cloves garlic, crushed

3 teaspoons granulated garlic

Whisk everything together for 3 minutes. Cover and refrigerate for at least 4 hours. Freeze up to 3 months.

Pizza Cheese Blend

1/3-pound whole milk mozzarella, grated

1/3-pound provolone, grated

1/3-pound muenster, grated

1 cup finely grated parmesan

Mix well and set aside. 

Pizza Assembly:

On top of par-baked dough, spread 1/3 cup of sauce and 1 cup of grated cheese blend. Add toppings of your preference but be careful not to overload. Spread 1/3 cup of sauce, 1 ½ cup of cheese blend, another 1/3 cup of sauce and top with ½ cup grated parmesan. Bake at 375 degrees for 30-40 minutes. Using sharp knife, cut around edge of pan. Cheese should be crisp and caramelized, breaking away from the sides with ease. Let cool in pan 10 minutes. Cut to serve. Spoon a few tablespoons of sauce over the top and sprinkle with a dusting of grated parmesan. 

If you have a woodfire pizza oven, start fire and heat oven. Move fire to one side. Place cast iron pan in oven opposite of the fire. Turn it ¼-turn every 5 minutes to bake evenly.

Center-cut pork chops are frenched (where the bone sticks out) and double-cut. We turn some Lubbock spice plus olive oil into an infused Lubbock Oil and rub the pork down with that concoction.

Next, fire up the grill and sear off the pork chops over cherry wood and then plank them on cherry wood and smoke them until they are done. Let them rest a bit.

To top off the Lubbock Cherry Chops, we make a Cherry Glaze using sour cherries, butter, champagne and a kiss of whiskey at the end. Every bite is full of flavor and happiness.

Lubbock Oil:

½ cup olive oil

2 teaspoons Dude Food Fire Lubbock Spice Blend

Paper coffee filter

Pork Chops:

4 double-cut, bone-in pork chops, about 2 ½ inches thick

2 tablespoons Lubbock Oil

1 tablespoon fine sea salt (or 1 ½ tablespoon coarse kosher salt)

1 tablespoon Dude Food Fire Lubbock Spice Blend

4 4×6 cherry wood smoking planks

Lubbock Spice Sour Cherry Glaze:

2 ounces whole butter (salted)

1 tablespoon Lubbock Oil

3 large cloves garlic, sliced

1 shallot (about the size of a golf ball), thinly sliced (about ¼ cup)

1 cup dried sour cherries (whole, not chopped)

6 ounces white wine (or champagne works well also)

12 ounces cherry preserves

2 ounces water

1 tablespoon grain mustard

½ teaspoon whiskey

Directions:

Lubbock Oil: Heat oil in a pan over medium-high heat until oil reaches temperature of 200 degrees. Take off heat. Add Dude Food Fire Lubbock Spice Blend and stir in. Let oil sit for 15-20 minutes. Strain through paper filter and put in a jar or container. Will keep in refrigerator for about 3 weeks.

Pork Chops: Soak planks in warm water for 45 minutes. Set grill to medium-high heat and bring it up to temperature (about 650 degrees). Place chops in large mixing bowl and thoroughly coat with oil. Lay out on a sheet pan and sprinkle all sides with salt and then Dude Food Fire Lubbock Spice Blend. Cover with plastic wrap and set aside for 1 hour. Grill for about 10-12 minutes, turning and flipping every 2-3 minutes until dark brown (not charred) – about 110 degrees internal temperature. At this point, place planks on grill and reduce heat to 400 degrees. Place chops on planks and cook for 20-30 minutes, turning once, until internal temperature is 150-160 degrees. Remove from heat and rest for 10-15 minutes before serving.

Glaze: In 2 1/2-quart sauce pot over medium-high heat, add butter, oil, garlic, and shallots. Cook for 4 minutes. Reduce heat to medium then add cherries and wine. Cook for 10-12 minutes or until most (but not all) of the moisture is cooked out. Turn heat to low and add preserves, water, and mustard. Cook for 3-4 minutes, stirring constantly.  Remove from heat and let it cool slightly. Stir in the whiskey and taste for salt content – salt brings out the sweetness. Serve this over the pork chops.

Chicken so good it will make your taste buds tingle!

Ingredients:

1 cup onion, chopped or sliced

2 tablespoons olive oil

1 tablespoon Black Satin Spice Mama Dini Spice Blend

1 teaspoon salt

½ teaspoon black pepper

5 chicken legs or thighs

2 links sweet Italian sausage, lightly scored

2 tablespoons lemon juice

2 tablespoons butter

¼ cup grated parmesan

Cooking Instructions:

Preheat oven to 400 degrees. If using a woodfire oven, fire the oven to temperature and scoop the fire to one side.

In a large bowl, combine chicken, spice blend, salt, pepper, and oil and toss to coat. Place onions in the bottom of a cast-iron skillet. Position chicken on top of the onions and put sausage in the pan around the edge. Cover with foil. If cooking in home oven, place skillet on the bottom rack for 15-20 minutes until the meat of the chicken leg starts to pull away from the narrow end of the bone. Pull off foil let the chicken brown up, about 5 minutes. Turn the chicken and sausage over in the pan and return to oven for 10 minutes until golden brown. Total cook time about 40 minutes. Remove from oven.

If cooking in woodfire, place skillet to the side of oven opposite of fire with foil on. After 10 minutes, remove foil and let chicken brown. Turn quarter-turn every few minutes or so until each side is golden brown. Total cook time about 20 minutes. Remove from fire.