Dissolve yeast, sugar, and honey in warm water. Using a mixer with a dough-hook attachment, place flour and salt in bowl and mix thoroughly. On low speed, slowly drizzle in oil and continue to mix until evenly distributed. Add dissolved yeast. Add remaining cup of water. Once the dough begins to come together, continue kneadingContinue reading “Grilled Pizza Dough”
Recipe Archives
Pesto
Place all ingredients except olive oil in a food processor. Process until smooth. With machine running, slowly add oil. Turn off the processor and scrape down the sides. Continue to process to a smooth paste. Refrigerate until needed, up to 1 week. Freezes well. Yield: 2 1/2 cups
No-Stick Grilling Marinade for Vegetables
Place the egg yolks, mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, one tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, garlic powder, onionContinue reading “No-Stick Grilling Marinade for Vegetables”
No-Stick Grilling Marinade for Shrimp
Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, one tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, Old Bay,Continue reading “No-Stick Grilling Marinade for Shrimp”
No-Stick Marinade for Seafood
4 Egg Yolks 1 Tbl Dijon Mustard 1/4 cup Balsamic Vinegar 1 cup Canola Oil 1 cup Light Olive Oil Warm water as needed 2 Tbl Lawry’s Season Salt 1 Tbl Onion Powder 1 Tbl Paprika 1/2 tsp cayenne Pepper 2 tsp Garlic Powder 1 tsp White Pepper 1 tsp Black Pepper, freshly ground 1Continue reading “No-Stick Marinade for Seafood”
No-Stick Marinade for Poultry
Place the egg yolks, Creole mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, one tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, garlic powder,Continue reading “No-Stick Marinade for Poultry”
No-Stick Grilling Marinade for Beef
Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, one tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, pepper, lemonContinue reading “No-Stick Grilling Marinade for Beef”
Creole Cream Sauce
2 cups Heavy cream 1 Tbl Crescent City Grill Creole Seasoning 2 Tbl Worcestershire sauce 2 Tbl Crescent City Grill Hot Sauce 1 tsp Paprika
Creole Beurre Rouge
In a medium sauce pot, heat olive oil over medium-high heat. Sauté peppers, onion, garlic, celery, and Creole seasoning for five minutes. Add tomatoes and cook five minutes longer. Add wine and reduce by half. Add chicken stock, vinegar, bay leaf and oregano and simmer 15-20 minutes, until the sauce turns into a thick paste.Continue reading “Creole Beurre Rouge”