Serving Prime Rib for a Holiday Dinner or a friendly get together is the ultimate feast! Not only will it feed a large crowd, but it is one of the most hands-off recipes you can make, leaving more time to enjoy family and friends!
This recipe solves the two problems that haunt us when we cook sausages on the grill. When are they done and how do I keep them plump and warm. This recipe involves simmering after grilling to keep them flavorful, juicy, and ready to enjoy.
Bangers originally got their name because they were made with so many fillers, often bursting in the pan. Our bangers are 100% heritage pork and will only plump and sizzle as they cook, no explosions here!
A diversion from a traditional alfredo sauce, this recipe includes one of our favorite cured meats, guanciale! Guanciale is made by curing the pork jowl – guancia is “cheek” in Italian – in salt, black pepper, and other spices.
Grilling fresh watermelon caramelizes the natural sugar and adds a delicious smokiness. The feta cheese adds a creamy, tangy flavor. We love simply dressing salad greens with a squeeze of citrus and a drizzle of high-quality oil to not get in the way of these rich flavors.
This rich Spanish sauce is a vibrant blend of fire roasted peppers and tomatoes finely blended with toasted almonds and bread. A smokey, pungent sauce that pairs perfectly with roasted pork, chicken and our Bacon Wrapped Date recipe!
Nothing goes better with potatoes than butter, and this recipe brings those two together in glorious fashion! It’s a silky, rich, and astonishingly light and fluffy mousse of potatoes! This is the perfect base to get creative – you can add wasabi, Parmesan cheese, or just about anything that strikes your fancy!
What can we say? When you combine all of these ingredients, the meaty, woodsy, earthy, smoky combustion of flavor of the mushrooms, the sweetness of the garlic confit, the smoky, sweetness of the bacon – oh my!
Short ribs may seem daunting to cook, but they’re actually quite simple – they just require the use of slow cooking methods, such as sous-vide, braising, or stewing. This recipe is inspired by a recipe in Marcus Samuelsson’s "The Red Rooster Cookbook".
Roasted Rack of Lamb is a classic elegant dinner. If you’ve never prepared rack of lamb, it may seem daunting, but just follow this simple recipe. The herbs and Dijon mustard accent the Colorado lamb’s succulent, meaty flavor.
Pork Lettuce Wraps are a quick, delicious dinner for any day of the week. Ground pork slowly simmered with cashews, chilis, and rich, tangy Asian spices piled high on a cup of crisp lettuce, healthy never tasted so good!
A quintessential appetizer, perfect for tailgating or holiday gatherings. This recipe is courtesy of Suzi and Neil Clark of Unicoi Preserves...and it's yummy! Can be prepared with Pine Street Market's Petite Chicken Sausage or Petite Kielbasa! Enjoy!
This makes for a rich, hearty, delicious breakfast that can feed a crowd! The bacon adds a sweet, meaty flavor to the velvety eggs and the entire dish fits perfectly on the Big Green Egg. Serve leftovers on warm, crunchy toast.
This is our go-to Taco Night with our dinner table full of bowls of Spicy Black Beans, Arroz Verde and toasted Corn Tortilla Tacos starring Pulled Pork, Carne Asada, or Mexican Chorizo served with Jalapeño Cilantro Slaw, Queso Fresco, Limes, and Avocados.
We love the simplicity of this tangy vinegar-based Mop Sauce and the burst of flavor it adds to Pulled Pork and BBQ Brisket. We recommend serving both the sauce and slaw on the side for you and your guests to add & enjoy as needed!
The perfect accompaniment to Turkey & Stuffing is cranberry sauce. Take a little extra time to prepare this easy & delicious Cranberry-Orange Compote recipe for your guests. It makes all the difference!
Garlic confit is something we always have around the kitchen to add a sweet garlicky flavor to anything from butter and steaks to cheese and vegetables. It's also perfectly scrumptious by itself, spread across a toasted baguette! It's the veritable Swiss Army Knife in your pantry!
Brussels sprouts can be a tad boring on their own, but this recipe gussies them up with bacon and toasted walnuts. Plus, we've included optional suggestions for giving them an extra dash of brightness.
This giant, decadent Tuscan-style steak is a classic Italian centerpiece perfectly paired with Rosemary Braised Cannellini Beans. This luscious cut is traditionally served rare, but we won’t judge you if you cook it a little further!
One of the most well-known Korean traditional foods, bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It’s mildly sweet, savory, smoky, juicy and tender delicious!
Secreto, Italian for “secret,” comes from the inner belly, where the belly meets the ham. It is flavorful without being fatty and lean without being tough making this one of our favorite cuts on the grill!
A well-prepared braise warms the heart, belly, and soul and makes even better leftovers the next day. My favorite part of this dish is the carrots; they take on the flavor of the braising sauce, become velvety tender.
This is one of our favorite winter weather recipes. It's hearty & easy to make, but if you want to take your time with it and add a little flare, we've offered some suggestions, but get creative and make it your own!
This is the ideal sauce for any meat lover! Chimichurri comes in a green version (verde) and a red version (rojo), and both pair well with steak, chicken, shrimp – just about everything. This recipe for chimichurri verde is incredibly easy to make and it doesn’t over power the meat!