Recipes — BBQ

    Grilled mushrooms marinated in Fig Balsamic make a simple and tasty backyard  BBQ dish!   Ingredients: 2 lbs button mushrooms, sliced 1/4 thick 3 cloves garlic, chopped 2 tbsp. Italian Fig Balsamic Salt & Pepper to taste Skewers   Directions: Marinate the mushrooms in the balsamic, garlic, salt and pepper for a half an hour. Preheat the grill to medium heat. Skewer the mushrooms and grill until tender and slightly charred, about 2-3 minutes per side.  

   Ingredients: 3 Romaine Hearts 12 pieces Thick cut bacon ½ tsp. Smoke Garlic Backdraft seasoning 5 oz. Goat cheese, crumbled ¼ cup Basil Infused Olive Oil ¼ cup Green Apple Balsamic ¼ tsp. Dijon mustard    Directions: Fry bacon in a large skillet. Remove bacon and crumble into smaller chunks and set aside. Set aside the bacon fat. Slice each Romaine heart in half and set aside Heat your grill up over high heat - you want very hot grates so you get a quick char without cooking the lettuce too much or wilting it Using a basting brush,...

Ingredients: 2 Peaches, cut into 1/2 inch wedges 1 Pound Fresh Mozzarella, thinly sliced 3 Slices of Naan Bread 12 Thin Slices of Prosciutto 1/3 cup Fresh chopped Basil 2-4 Tbsps Liquid Gold Baklouti Green Chili Oil, for naan bread and drizzling Sea Salt & Pepper to taste   Directions: Grill Peaches on high, flipping until caramelized, about 2 minutes. Brush naan bread with Green Chili Oil, top with mozzarella cheese and grill until cheese has melted and bubbly. Remove from grill, top with peaches, prosciutto, fresh basil and drizzle with Green Chili Oil.    

Immersion Blender Harissa Aioli    2 garlic cloves, minced1/8 teaspoon Kosher salt2 large egg yolks1 tablespoon freshly squeezed lemon juice1 teaspoon Sicilian Lemon White Balsamic1 1/4 cups Harissa Olive Oil Directions: In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.Transfer the aioli to a small bowl, cover and refrigerate until...