archive

WINTER KALE CITRUS SALAD

INGREDIENTS 8-10 stalks of curly or Lacinato kale, removed from stems and shredded 2 navel, cara-cara or blood oranges or grapefruits, peeled and segmented 1 cup cherry tomatoes, halved 1 avocado, cut into bite-sized chunks 6 radishes, thinly shaved on a mandoline 1 fennel bulb, thinly shaved on a mandolin 1 cup fresh herb of …

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GRILLED BANANA WITH GRANOLA

A decadent dessert bowl filled with caramelized bananas, crunchy granola, rich coconut cream, and peppermint mocha sauce fit for any celebration. Opt for luxe maraschino cherries for an extra special treat. PEPPERMINT MOCHA SAUCE ½ cup bittersweet chocolate chips ½ cup coconut milk ¼ cup maple syrup 2 tbsps. cocoa powder 2 tbsps. drip coffee …

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BRADY’S FLATTENED CHICKENS

INGREDIENTS 1 flattened chicken 1 bottle Broil King® Perfect KC BBQ Spice Rub 1 Broil King Roasting Basket 1/2 cup olive oil FOR THE SMOKE Broil King® Smoke Master’s Blend Pellets DIRECTIONS Preheat your pellet grill on MEDIUM 350°F (177°C), hit the ROAST quick-set button to get there easily. While your grill preheats, drizzle the …

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ROASTED SPROUTS AND BEER BACON

INGREDIENTS 1 lb (.45 kg) fresh Brussels sprouts cleaned and halved 1 lb (.45 kg) pork belly bacon 3 tablespoons of Broil King® Perfect KC BBQ Spice Rub 1 beer – try an IPA FOR THE SMOKE Broil King® Smoke Master’s Blend Pellets DIRECTIONS Clean and halve the Brussels sprouts, set aside. Lay out the …

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GRILLED PINEAPPLE WITH MAPLE SYRUP

INGREDIENTS 1 whole pineapple, quartered and sliced 1/2 cup maple syrup 1/2 teaspoon cinnamon 1/2 teaspoon Grand Marnier liqueur DIRECTIONS Remove the top and bottom of the pineapple. Quarter the pineapple lengthwise, remove the core, cut along husk to separate the meat then cut the meat into 1/2-in (1.27 cm) slices. Keep the slices on …

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TWICE BAKED POTATOES

INGREDIENTS 6 medium baking potatoes, scrubbed and pierced lightly 1/4 cup butter, at room temperature 1/2 cup sour cream, at room temperature 1/4 cup buttermilk, at room temperature 1 tsp Kosher salt 2 Scallions, green and white parts, minced 3/4 cup grated cheddar cheese, plus more for garnish 1/4 cup grated parmesan cheese 1/4 cup …

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INGREDIENTS

  • 6 medium baking potatoes, scrubbed and pierced lightly
  • 1/4 cup butter, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup buttermilk, at room temperature
  • 1 tsp Kosher salt
  • 2 Scallions, green and white parts, minced
  • 3/4 cup grated cheddar cheese, plus more for garnish
  • 1/4 cup grated parmesan cheese
  • 1/4 cup cooked and crumbled bacon, plus more for garnish
  • Freshly ground black pepper, to taste
  • Butter, for dotting the tops

DIRECTIONS

  1. Preheat oven to 350°F (177°C) and bake the potatoes directly on the oven rack until tender, about 1 – 1 1/4 hours. Cool 15 minutes.
  2. Laying the potatoes on their sides, cut off the top 4 and reserve, and gently scoop out the flesh with a spoon, leaving 1/4-in (1cm) thick shells.
  3. Force the scooped flesh through a ricer, or mash with a masher in a mixing bowl. Add the remaining ingredients, and gently mix with a fork or a wooden spoon. Taste to adjust the seasonings.
  4. Spoon the filling back into the potato skins, and dot with butter. Replace the cut–off tops and gently wrap with aluminium foil in a way that signals the right–side up. Place on upper rack of a preheated barbecue and bake until heated through and beginning to brown, about 30 minutes.
  5. If made ahead and refrigerated, bake for 35–40 minutes.
  6. To Serve: Open foil, discard tops and garnish with a little extra grated cheddar and crumbled bacon.