Tag Archives: Indirect grilling
Pumpkin Mousse
Recipe by: Chef JJ’s Back Yard Ingredients 15 ounces pumpkin, roasted then pureed 3 cups heavy cream ¾ cup superfine sugar ¼ teaspoon cinnamon ⅛ teaspoon cardamom ⅛ teaspoon nutmeg dash of cayenne pepper, to taste 1 tablespoon vanilla extract Directions: Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over more »
Biscotti
Recipe By: Chef JJ’s Back Yard Ingredients: 6 whole eggs 6 whole egg yolk 2 t. vanilla 2 1/3 cups sugar 1 teaspoon salt 1 teaspoon baking powder 5 cups flour 14 ounces nuts Directions: Beat eggs and vanilla. Add all dry ingredients, then add almonds. Bake @ 325 using indirect heat on a sheet more »
Corn Bread
Recipe By: Chef JJ’s Backyard Serving Size: 24 Ingredients: 3 cups flour 1 cup yellow cornmeal 1/4 cup sugar 2 tablespoons baking powder 2 teaspoons kosher salt 2 cups milk 3 whole egg, beaten 2 stick unsalted butter, melted 8 ounces cheddar cheese, grated and divided Directions: Combine the flour, cornmeal, sugar, baking powder, and more »
Asian Duck Chili
Recipe By: Chef JJ’s Back Yard Serving Size: 24 Ingredients: 1 1/2 pounds five spiced duck sausage from goose the market, cooked 1 small white onion, diced 2 stalk celery, diced 8 ounces water chestnuts, diced 1/2 cup plum sauce 1/2 cup sweet chile sauce 1/2 cup hoisin sauce 1/2 small jalapeno, diced 2 cloves more »
Toffee Cookies
Recipe By: Chef JJ’s Back Yard Serving Size: 24 Ingredients: 8 ounces unsalted butter, room temp 12 ounces bread flour 1 teaspoon kosher salt 1 teaspoon baking soda 2 ounces granulated sugar 8 ounces light brown sugar 1 large egg 1 large egg yolk 1 ounce whole milk 1 1/2 teaspoons vanilla extract 12 ounces more »
Pork, Kale and Squash Roulade
Recipe By: Chef JJ’s Back Yard Ingredients: 2 bunch kale, stems removed 2 tablespoons kosher salt 1 large pot boiling water Ice bath 1 whole spaghetti squash 1 tablespoon oil your favorite rub 3 pounds pork loin basic brine 1 stick butter 1 tablespoon salt 1 tablespoon sage, fresh, chopped 1 cup heavy cream Directions: more »
Vanilla Sponge Cake
Recipe By: Chef JJ’s Back Yard Serving Size: 20 Ingredients: 2 eggs 1 cup sugar 1/2 teaspoon vanilla 1/2 cup whole milk 2 tablespoons butter (lightly salted) 1 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt Directions: 1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip more »
Spaghetti Squash and Kale
Recipe By: Chef JJ’s Back Yard Serving Size: 12 Ingredients: 1 medium spaghetti squash 1 bunch kale, trimmed 3 ounces compound butter of choice, room temp salt and pepper to taste Directions: Roast squash using indirect heat at 400º until it becomes stringy. Blanch the kale in salted boiling water, then chop. Toss both veggies more »
Chocolate Mousse
Recipe By: Chef JJ’s Back Yard Serving Size: 6 Ingredients: 1 3/4 cups whipping cream 12 ounces dark chocolate chips 3 ounces espresso 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon flavorless, granulated gelatin Directions: 1. Chill 1 1/2 cups whipping cream, metal mixing bowl and mixer beaters in refrigerator. 2. In top of more »
Black Cherry Compote
Recipe By: Chef JJ’s Back Yard Ingredients: 8 ounces pitted cherries 1/2 cup sugar 1/2 cup Zaius Sun King Beer Directions: Combine all ingredients in a sauce pot and cook until thickened This recipe was featured in our Pizza class on September 27, 2011