Crispy Prosciutto-Blue Cheese-Dried Fig- Kettle Corn

Prep: 10 Minutes

Cook: 10 Minutes

Serves:

This recipe was provided by: Gloria Ferrer This glorious appetizer from Laurie Figone, a Los Angeles Glorious Bites 2016 Semi-Finalists, pairs perfectly with Sonoma Brut sparkling wine. The crispy prosciutto, bleu cheese, dried fig, and chocolate, over kettle corn, is a brilliant combination of salty, sweet, and savory. The bold flavors from the kettle corn combined with … Continue reading Crispy Prosciutto-Blue Cheese-Dried Fig- Kettle Corn

Dan’s Pork Burgers and Slaw

Prep: 2 hours

Cook: 10

Serves: 4

A couple years ago, I was trying to find a way to sell some of our ground pork.  I ended up making these burgers and took them to different restaurants to cook up and try. The burgers were so good, they ended up on the menu at one restaurant. Hope you enjoy! ~ Dan Smith, Niman … Continue reading Dan’s Pork Burgers and Slaw

Five-Spice Pork Ribs with Ginger, Soy and Sesame

Prep: 20 minutes

Cook: 3 hours

Serves: 2

Courtesy of Steve Johnson, chef and co-owner of the Blue Room in Cambridge, Massachusetts. As one of the principle organizers for the Boston chapter of the Chefs Collaborative 2000, Johnson works with a national network of chef/activists who concentrate on political issues related to food. For this recipe, Johnson recommends Niman Ranch St. Louis-style spare … Continue reading Five-Spice Pork Ribs with Ginger, Soy and Sesame

Garden Relish Fearless Franks

Prep: 15 minutes

Cook: 20 minutes

Serves: 12

Our Garden Relish uses peppers instead of pickles but keeps a unique, subtle brightness with the addition of fennel. Top it on our Fearless Franks at your next barbecue and you might never back to the pickle version again. You can keep your Garden Relish in the fridge for up to one week. It’s also great on burgers and sandwiches. BBQ and Grilling … Continue reading Garden Relish Fearless Franks

Ginger Asian Dumplings Made with Italian Sweet Sausage

Prep: 40 Minutes

Cook: 5 Minutes

Serves: 4-6 People

Dip these in your favorite dumpling dipping sauce or make one by mixing Tamari, brown sugar and rice wine vinegar.

Grilled Asian Pork Chop with Corn and Edamame Salad

Prep: 1 hour

Cook: 30 minutes

Serves: 4

This recipes make enough marinade for about 1 ½ to 2 pounds of meat. Use the lemongrass puree you find the in the produce section of the grocery store, much easier than fresh lemongrass. Chinese rice wine is available at most Asian markets, it is a sweet, golden wine made from fermenting freshly steamed glutinous … Continue reading Grilled Asian Pork Chop with Corn and Edamame Salad

Grilled Hamburger Salad

Prep: 15 minutes

Cook: 10 minutes

Serves: 6

In this recipe from Su-Mei Yu’s latest cookbook, Asian Grilling, the all American hamburger is turned into an Asian grilled salad sans bun, ketchup and mustard. The rest of the typical hamburger garnishes, lettuce, tomato, and onion are tossed together with the grilled hamburger along with soft ripened fruit, such as peaches, apricots, or pears. … Continue reading Grilled Hamburger Salad

Grilled Lemongrass-Beef Salad

Prep: 8 hours

Cook: 1 hour

Serves: 4

This recipe is from Alexandar Ong, Betelnut, San Francisco, California

Grilled Pork Chops with Chimichurri

Prep: 5 minutes

Cook: 20 minutes

Serves: 4

The extra thickness and the bone make these chops an excellent choice for grilling as they’re less likely to dry out than thinner or boneless cuts. We’ve paired this succulent pork with a simple, mild chimichurri (fresh herb sauce) that complements without overwhelming. This recipe makes enough sauce that you’ll have some leftover; try it … Continue reading Grilled Pork Chops with Chimichurri

Grilling Great Hamburgers

Prep: 30 minutes

Cook: 10 minutes

Serves: 4

After careful testing, Cook’s Illustrated recommends the ideal burger to weigh 6 ounces and measure 1/2 -inch-thick, 4 1/2 inches in diameter, formed with a slight depression in the middle, so that the edges are thicker than the center (the edges are 3/4 inch thick, the center 1/2 inch thick). Weighing the meat on a … Continue reading Grilling Great Hamburgers