Smoked Onion

Posted on May 29, 2015 by admin
Smoked Onion
Can you tell we love cooking outdoors this time of year? Here's another easy but impressive grilling recipe from our friends at MeatChurch. Based in Texas, MeatChurch makes a very popular line of BBQ rubs and seasonings. We proudly carry their Holy Cow Rub, Honey Hog Rub, Honey Hog Hot Rub and Honey Pecan Rub. Looking for a unique grilled side that is different from the traditional stuff you have been cooking? This sweet onion goes GREAT with steaks, hamburgers or just about anything you are grilling in the back yard. It can be smoked or grilled.
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 large sweet onion (MeatChurch recommends a Texas 1015, we're a bit partial to Vidalia Onions, grown here in Georgia!)
  2. 2 tbsp butter sliced into small strips
  3. Meat Church Season All (Substitute any other Meat Church rub to your liking)
  4. Chipotle, Garlic or Cilantro bouillon (your preference)
Instructions
  1. Prepare your smoker at a temperature of 275 degrees (indirect setup on a Big Green Egg). This can be grilled directly as well but keep the onion away from the fire.
Onion prep
  1. Peal the outer skin off of the onion.Cut a core out of the middle. Leave a 1/2" at the bottom of the onion. Do not core all the way through the onion.
  2. Place the bouillon and butter down in the core. Cover liberally with our Season All or other Meat Church BBQ Rub.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Appetizers, Vegetables | Tagged , , , | Comments Off on Smoked Onion

Watermelon Salad with Apple Cider Vinaigrette

Posted on May 20, 2015 by admin

Watermelon Salad
Yields 6
This recipe celebrates summer with juicy sweet watermelon, crisp watercress, and a French inspired vinaigrette.
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 3 tablespoons sesame seeds
  2. 6 cups seeded watermelon cubes, about 1- inch in size
  3. 1/4 cup Italian parsley leaves
  4. 1/2 cup scallions, sliced
  5. 1/2 cup fresh chervil tops
  6. 1-1 ½ cups Apple Cider Vinaigrette
  7. 6 cups watercress leaves (about 1 large bunch)
Instructions
  1. In a small dry sauté pan, toast the sesame seeds until they are a golden brown. Remove from heat and reserve for later.
  2. In a large bowl, toss half of the sesame seeds, the watermelon, parsley, scallions, and chervil with the Apple Cider Vinaigrette.
  3. Divide the watercress between 6 chilled salad plates and place the watermelon salad on top.
  4. Sprinkle with the reserved sesame seeds and serve immediately.
Notes
  1. Photo and Recipe © Deborah Whitlaw Llewellyn
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Apple Cider Vinaigrette
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3 shallots, minced
  2. 1 garlic clove, minced
  3. 2 teaspoons grained Dijon mustard
  4. 1 teaspoon honey, or to taste
  5. 1/3 cup apple cider vinegar
  6. 1 tablespoon fresh orange juice
  7. 1 tablespoon fresh lemon juice
  8. 1 tablespoon fresh lime juice
  9. 1 cup extra virgin olive oil
  10. Sea salt, to taste
  11. Fresh ground black pepper, to taste
Instructions
  1. In a small bowl, combine the shallots, garlic, mustard, honey, vinegar, and fruit juices.
  2. Whisk in the oil by slowly pouring it into the bowl in a steady stream. The vinaigrette should be thick. If oil has settled on the top-continue to whisk until well combined.
  3. Adjust with salt and pepper to taste and additional honey if too tart.
Notes
  1. Photo and Recipe © Deborah Whitlaw Llewellyn
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

Posted in Condiments, Recipes, Salads | Tagged , , , | Comments Off on Watermelon Salad with Apple Cider Vinaigrette

Beer Marinated Pork Tenderloin with Charred Corn Cheddar Relish

Posted on May 15, 2015 by admin
Beer Marinated Pork Tenderloin with Charred Corn Cheddar Relish
Serves 8
Did you know that we are in the midst of American Craft Beer Week? May 11 - 17 is a BIG week to celebrate small and independent craft breweries - and there are plenty to celebrate here in Georgia. Discover your new favorite summer brew with the knowledgeable team in our Decatur location. It's also National Barbecue Month, bridge your love for beer and outdoor cooking with this great recipe. Want more? Coming up on June 23, Chef Christy Seelye-King will teach you how to cook with beer in our Decatur kitchen.
Write a review
Save Recipe
Print
Prep Time
8 hr 25 min
Cook Time
25 min
Total Time
8 hr 50 min
Prep Time
8 hr 25 min
Cook Time
25 min
Total Time
8 hr 50 min
Marinade
  1. 1 (12-ounce) bottle Ale
  2. ½ cup maple syrup
  3. ¼ cup fresh lime juice
  4. 2 tablespoons olive oil
  5. 1 tablespoon Dijon mustard
  6. 3 cloves garlic, minced
  7. 1 teaspoon salt
  8. ½ teaspoon freshly ground black pepper
  9. 2 pork tenderloins (about 2 pounds total)
Relish
  1. 1 ½ cups fresh corn kernels (or frozen corn kernels, thawed)
  2. ½ cup finely diced jarred roasted red bell peppers
  3. ½ cup finely diced Cabot Sharp Cheddar
  4. ¼ cup chopped fresh cilantro or parsley
  5. 2 tablespoons olive oil
  6. 1 tablespoon fresh lime juice
  7. ¼ teaspoon salt
  8. ⅛ teaspoon freshly ground black pepper
Pork
  1. In bowl, whisk together marinade ingredients; pour into large plastic zip-close bag and add pork
  2. tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight.
  3. Remove tenderloins from marinade, shaking off excess.
  4. Set EGG for direct cooking at 500°F/260°C.
  5. When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side. Transfer tenderloins to a V-rack or raised grid; close dome of EGG and continue cooking until the tenderloins are slightly pink in the center (145°F/63°C).
  6. Remove from EGG and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with relish.
Charred Corn-Cheddar Relish
  1. Place large nonstick or cast-iron skillet on EGG. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).
  2. Transfer corn to bowl.
  3. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork.
Adapted from Cabot Cheese
Adapted from Cabot Cheese
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Pork | Tagged , , , , | Comments Off on Beer Marinated Pork Tenderloin with Charred Corn Cheddar Relish