Tag Archives: appetizers
Smoked Shrimp Chowder
Recipe By: Chef JJ’s Back Yard Serving Size: 12 Ingredients: basic brine, see recipe 1 1/2 quarts water 2 1/2 pounds shrimp peach wood , for smoking if desired 1 1/4 lbs. potato 8 ounces bacon, small dice, rendered 1 lb. onion 8 ounces celery 4 ounces butter 4 ounces flour 1 quart milk 8 more »
Trout Salad Sliders
Recipe By: Chef JJ’s Back Yard Serving Size: 12 Ingredients: 28 ounces trout, skin on dizzy pig shaking the tree rub, as needed pecan wood, as desired basic brine, see recipe 4 green onions, finely chopped 2 tablespoon fresh lemon juice 2 teaspoon finely grated lemon peel For the Mayo: 1 1/2 tablespoons finely chopped more »
Grilled Guacamole
Recipe By: Chef JJ’s Back Yard Serving Size: 12 Ingredients: 4 ripe Hass avocados 3 limes, grilled then juiced 1/2 small onion, grilled then chopped 3 clove garlic, minced 1 serrano chile, grilled then chopped 1 bunch cilantro, roughly chopped Kosher salt and freshly ground black pepper Drizzle olive oil Directions: 1. Preheat EGG to more »
Grilled Pepper Poppers
Recipe By: Chef JJ’s Back Yard Serving Size: 16 Ingredients: 4 ounces soft goat cheese 4 ounces cream cheese, softened 2 ounces cojita cheese, found at mexican grocery stores 1/2 cup finely chopped seeded tomato 2 tablespoons thinly sliced green onions 1 tablespoons chopped fresh oregano 1 tablespoon cumin 1/2 teaspoon kosher salt 16 jalapeño more »
Back Yard Flatbread
Recipe By: Chef JJ’s Back Yard Serving Size: 8 Ingredients: 1/4 stick unsalted butter 2 tablespoons all purpose flour, plus more for rolling dough 1 cup whole milk 2 ounces blue cheese Cayenne pepper Freshly grated nutmeg Kosher salt 8 ounces jowl bacon, rendered 1 red onion, root end intact, cut into 1/2-inch wedges olive more »
Welsh Rarebit
Recipe by: Chef JJ’s Back Yard Servings: 6 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup porter beer ¾ cup heavy cream 6 ounces (approximately 1 1/2 cups) shredded Cheddar 2 drops hot sauce 6 more »
Dizzy Nuts
Recipe By: Chef JJ’s Back Yard Serving Size: 8 Ingredients: 4 cups mixed nuts of choice* 3/4 cup shagbark hickory syrup Dizzy Pig Rub of choice, our favorite Bombay Currish, as desired Directions: 1. Mix all ingredients together and season to taste. Place on a cookie sheet lined with foil and greased. 2. Roast at more »
Spicy Deviled Eggs
Recipe By: Chef JJ’s Back Yard Serving Size: 12 Ingredients: 12 hard-cooked eggs 2/3 cup mayonnaise 1/4 teaspoon seasoned salt 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne) 1/3 cup yellow mustard 3 whole jalapeno, roasted and chopped 1 bunch green onion, chopped 2 tablespoons lime juice Directions: Shell eggs; cut in half. more »
Olive Spread
Recipe By: Chef JJ’s Back Yard Serving Size: 6 Ingredients: 24 ounces cream cheese 12 ounces green olives, chopped 12 ounces kalamata olive, chopped 6 cloves garlic, minced 3 whole shallot, minced 2 tablespoons honey salt and pepper, to taste Directions: Blend all ingredients until mixed well This recipe was featured in our Holiday Appetizers more »
Garlic Knots
Recipe By: Chef JJ’s Back Yard Yield: 2 pounds Ingredients: 1 1/2 cups warm water, more if needed, approx 100 º F 1/2 ounce yeast 2 teaspoons kosher salt 4 cups all purpose flour 2 tablespoons salad oil garlic, chopped, as desired butter, melted, as desired parmesan cheese, as desired Directions: 1. With a dough more »