Cold-Smoked Mozzarella Sticks with Maple Honey Habanero Glaze
Cold-Smoked Mozzarella Sticks with Maple Honey Habanero Glaze Smoky, crispy, and packed with sweet heat! One person at our Super Bowl party said she was going to add this recipe to her “forever menu” of the best things she has ever eaten (looking at you Katryna!)! 1...
Hot Chili Oil Roasted Truffle Cauliflower
I was travelling in Mexico when I got inspired to create this dish. We were sitting out on a patio ordering dinner when the waiter served a tequila flambeed roasted cauliflower. They pulled out this beautiful roasted whole cauliflower from a dish, first they cut it up and then coated it in tequila and then lit it on fire, it may have been one of the coolest table side dishes I’ve ever seen prepared.
Smoked Shishito Peppers
Get your taste buds ready because we are going on a peppery adventure! Smoked Shishito peppers are like a mix between a jalapeno pepper and a poblano pepper, so without knowing, most people would assume they are spicy, but they aren’t! Well serendipity set in when I was walking the aisles of my local grocery store in Edmonton and I came across a bag of Shishito peppers, so I had to buy them and give them a try. I bought them intending to blister and smoke them with some flaky salt and the recipe you are about to read is the results of that.
Smoked Sausage Yorkshire Pudding
Yorkshire pudding is an incredible side when served with roast beef, but did you know that if you stuff it with sausage and smother it in gravy that it’s a meal in itself! In England they sometimes call this recipe Toad in a Hole. I have seen mini versions of this recipe; muffin tin sized ones and I have seen it where you leave the sausages whole. We are doing a large version where you cut the sausages up into bite sized portions, because it’s easier to serve to my children that way. If you want to try one of the other ways mentioned here, it would only be small changes, let us know how it turns out!
Smoked French Onion Soup
This recipe is so good it will make you cry twice! First when you are chopping the onions and then again when you get a bite of the hot, sticky, gooey ooey cheese and bread with the delectable soup! French onion soup is one of my favorite meals. I love it because it can basically be made with kitchen scraps and yet it’s widely considered to be gourmet. The way the onions release their natural sugars with a little bit of help from the seasonings we are going to add makes this dish absolutely wonderful for a cold winter day.