Brat Burgers with Fennel Mustard Seed Slaw

One of the best parts of cooking from scratch is that you know exactly what is in the food you eat. This has never been truer than with sausage. While it’s a great food, there are often questions as to what is actually in there. These brat burgers are made from pork shoulder and delicately spiced with juniper berries and fragrant cardamom pods. The fennel slaw on top will make your mouth water.

If you are new to making sausage, this recipe is a great one to start with because you don’t need to fuss with any casings. If you prefer not to grind your own pork, you can mix the spices in this recipe into 80% lean pre-ground pork.

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Peach Bourbon Habanero Hot Wings

With the exception of a perfectly-executed classic Buffalo wing, I most enjoy a hot wing that brings together sweetness and spice. That is why we are teaming up peaches and Habanero. Bourbon joins the roster to add a layer of complexity.

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Balsamic Barbecue Chicken

There are many recipes out there with variations on Balsamic Barbecue Sauce, but this recipe goes beyond simply adding balsamic vinegar to a basic barbecue sauce — balsamic is the core of this sauce, and the results are as fantastic as they are unique. The complex flavors of balsamic are first sweetened and concentrated by reducing it with honey. After thickening our glaze with a little tomato paste and some brown sugar, we add a touch of hot sauce. The delicious mixture, once kissed by the fire of the grill, caramelizes on the chicken for a delightfully layered set of flavors. The Balsamic Barbecue Sauce is also perfect for roasted rack of lamb.

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Chicken Satay

Chicken Satay is so easy to prepare on the grill, that this recipe may become part of your standard entertaining arsenal.

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Grilled Asian Hot Wings

If you have been reading our newsletter for long, you probably won’t be surprised when I tell you I really enjoy a dish that balances the key components of sweet, savory, tart and spicy. That’s what these wings are all about. Honey provides the sweet, citrus offers the tang, soy sauce is the savory component and habanero brings the heat. How much heat is up to you. I would describe this recipe as mild, so if you want it hotter, use more chiles and leave them in the sauce longer.

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Blue Cheese Stuffed Blackened Turkey Breast with Cajun Corn “Gravy”

This turkey recipe is not only a fantastic entree to make any dinner special, it is a great alternative dish for the Thanksgiving table.

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Dry-rubbed Barbecue Chicken

You can slave for hours making barbecued chicken at 230°F, or you can grill-roast this quick version your guests will love. By butterflying the chicken and quickly roasting with wood smoke at 500°F, you will have tender, juicy and flavorful chicken ready to serve in just 35 minutes. By using a dry barbecue rub and no sauce, this chicken is also easier to eat without making a mess.

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Guiness Chipotle Hot Wings

I don’t know which ingredient makes these wings more unique: the Guinness, the mandarin orange juice or the maple syrup glaze. The combination, however, melds perfectly with the smoky chipotle chiles.

Most of the work, which isn’t much at all, happens 24 hours in advance. Grill the wings during the pre-game show while your guests are enjoying the artichoke dip. With a nice balance between savory and sweet, your guests will probably clean the serving plate before the first quarter is over.

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Apple-Brined Turkey

After preparing last year’s recipe for a brined turkey from Chef Rick Bayless, I became convinced, as many have, that brining the Thanksgiving turkey is the only way to go. Brining adds moisture to food prior to grilling, which can be particularly beneficial for turkey breast because it has so little interior fat. The primary ingredients in a traditional brine are water and salt. The salt helps the muscle cells to bond with water and aids in drawing any other flavors along with it. For this year’s turkey, we’re turning up the flavor a notch, brining the turkey in apple cider. The apple flavor is a perfect compliment to traditional stuffing, and cider brining looks to be this year’s top trend in turkey preparation.

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Chicken Skillet Tacos

We’ve been grilling tacos at our house nearly once a week since the weather turned nice, but there’s been one problem: by the time I cut up the grilled ingredients and get ready to serve, the tacos are pretty near room temperature. For a solution, I turned to the trusty fajita pans. The cast iron keeps the hot taco fillings warm at the table. That’s how this recipe for skillet tacos came about. You can use fajita pans or serve the tacos family style out of a large cast iron skillet.

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