Nov 24, 2017 | outdoor kitchen, Reicpe Thursdays, Uncategorized
Stuffed clams are a New England classic and this version combines smoky Spanish Chorizo sausage with kale, which is very popular in Portuguese cuisine. We did this batch on the grill with the help of a cast iron skillet but you can open the clams and make the stuffing...
Jun 19, 2017 | outdoor kitchen, Reicpe Thursdays
Follow along with us as we grill up freshly caught striped bass and cauliflower steaks topped with a delicious tapenade that serves as a sauce for the fish, cauliflower and the salad we picked from the garden. The entire meal takes 20 minutes from start to finish...
Oct 13, 2016 | Home & Garden, outdoor kitchen, Reicpe Thursdays, Uncategorized
Planking is Perfect Grilling on cedar planks adds a delicate smoky and woodsy flavor to anything you cook and it’s the perfect way to keep salmon super moist, juicy and tender throughout. It’s a fun way to grill too; the smell of smoldering cedar creates...
Sep 1, 2016 | outdoor kitchen, Reicpe Thursdays, Uncategorized
Go BIG with a Grilled Tomahawk Steak There’s no better way to test both the power – and finesse – of our brand new Coyote Grill than by cooking a big fat Tomahawk Steak. A Tomahawk is a thick bone-in Ribeye Steak and as its name implies, it’s...
Aug 10, 2016 | Home & Garden, outdoor kitchen, Reicpe Thursdays, Special Projects
I unbox and review a 36” S Series propane grill for Coyote Outdoor Living and show how it will be incorporated into the Ipe wood deck as part of the new outdoor kitchen. This grill will provide a backdrop for our upcoming grilling series. This post is sponsored by...
Feb 26, 2015 | Reicpe Thursdays, Uncategorized
This is one of our favorite winter recipes and an awesome soup that can be served as a starter, or as an entire meal topped with a bunch of extras like the toasted seeds from the squash itself, crispy bacon bits, croutons, goat cheese, dried cranberries, a little...
Feb 13, 2015 | Reicpe Thursdays, Uncategorized
Porterhouse steaks on the grill in the dead of winter? I just couldn’t resist, given how awesome these looked in the butcher case, and how huge the sale price was… $6.79 per pound for that day only, and while they lasted, which wasn’t long…and...
Feb 5, 2015 | Reicpe Thursdays, Uncategorized
Here’s a meaty-tasting, umami-packed mushroom dish that’s great as a side for steak, a topping for burgers, or as a filling for an omelet. White button mushrooms are perfect but mix it up with whatever’s fresh. Criminis (baby portobellos),...
Jan 29, 2015 | Reicpe Thursdays, Uncategorized
Here’s my grandfather’s famous meatball recipe that we made just about every weekend growing up as part of our Sunday pasta and meat sauce dinner. I loved hand-blending the ground meat mixture and pan frying a few patties first to be sure the seasoning...
Jan 22, 2015 | Reicpe Thursdays, Uncategorized
Toasting nuts in a hot skillet until dark brown is one of our “go to” kitchen secrets and is a quick and simple way to transform a bland and boring ingredient into something totally delicious and addictive. We use toasted nuts a lot in our cooking...
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