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SMOKED BEEF ROAST
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth. HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Better than Sex Cake is a sinful dessert with questionable intentions that gets to know you with a little devil’s food cake, pours on the caramel, and finishes everything off with lots of whip cream on top.. What makes our Better than Sex Cake recipe so mindblowing is that we’ve turned it into a layered cake that lets the cake look as goodas it tastes.
SOUS VIDE ROAST BEEF For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you\'re serving it for Sunday dinner or just want super delicious roast beefsandwiches.
BUFFALO BURGERS
The secret to great buffalo burgers is understanding how to add moisture and flavor to the burgers without masking the buffalo’snatural flavors.
MAPLE BOURBON GLAZE
A couple of tips when using a glaze are to give it some time to set in-between coats. For our Maple Bourbon Glazed Ham recipe, we recommend letting the glaze set for 10 to 15 minutes between coats; this helps the glaze build up so it can deliver more flavor and have a crisper texture. Sometimes when a glaze is applied all at once, it ends up sticky and goopy, which no one wants. FRESH HOMEMADE SOUR MIX Having a good sour mix on hand is an easy way to make dozens of interesting cocktails. To make a great homemade sour all you need isthis recipe, a
BLENDED MUSHROOM AND BEEF BURGERS For some of the juiciest, most flavorful burgers you’ve ever had try making blended mushroom and beef burgers. Blended burgers combine beef and mushrooms to create tastier, healthier burgers with a lower environmental footprint. A PERFECT BLOODY MARY COCKTAIL RECIPE A truly great Bloody Mary is more than tomato juice and a couple of spices – it is a statement on the day to come. Will the day be filled with adventures or spent slowly sipping bloodies on the couch as the game passes by? Very few cocktails have as much universal appeal as the Bloody Mary, from dive bars to country clubs its the go-to choice for the morning crowd.TURKEY NECK GRAVY
We’ve divided this recipe into two parts to help answer the eternal question of what to do with that turkey neck. The first part of the recipe makes stock from the turkey neck that can be used to make an incredibly delicious gravy, as the base for soups and stews, or to help flavor side dishes that call for stock – think wild rice ormashed potatoes.
HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Umami is an online food and travel magazine that helps our readers explore the world and expand their taste through original recipes and interesting stories.SMOKED BEEF ROAST
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth. HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Better than Sex Cake is a sinful dessert with questionable intentions that gets to know you with a little devil’s food cake, pours on the caramel, and finishes everything off with lots of whip cream on top.. What makes our Better than Sex Cake recipe so mindblowing is that we’ve turned it into a layered cake that lets the cake look as goodas it tastes.
SOUS VIDE ROAST BEEF For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you\'re serving it for Sunday dinner or just want super delicious roast beefsandwiches.
BUFFALO BURGERS
The secret to great buffalo burgers is understanding how to add moisture and flavor to the burgers without masking the buffalo’snatural flavors.
MAPLE BOURBON GLAZE
A couple of tips when using a glaze are to give it some time to set in-between coats. For our Maple Bourbon Glazed Ham recipe, we recommend letting the glaze set for 10 to 15 minutes between coats; this helps the glaze build up so it can deliver more flavor and have a crisper texture. Sometimes when a glaze is applied all at once, it ends up sticky and goopy, which no one wants. FRESH HOMEMADE SOUR MIX Having a good sour mix on hand is an easy way to make dozens of interesting cocktails. To make a great homemade sour all you need isthis recipe, a
BLENDED MUSHROOM AND BEEF BURGERS For some of the juiciest, most flavorful burgers you’ve ever had try making blended mushroom and beef burgers. Blended burgers combine beef and mushrooms to create tastier, healthier burgers with a lower environmental footprint. A PERFECT BLOODY MARY COCKTAIL RECIPE A truly great Bloody Mary is more than tomato juice and a couple of spices – it is a statement on the day to come. Will the day be filled with adventures or spent slowly sipping bloodies on the couch as the game passes by? Very few cocktails have as much universal appeal as the Bloody Mary, from dive bars to country clubs its the go-to choice for the morning crowd.TURKEY NECK GRAVY
We’ve divided this recipe into two parts to help answer the eternal question of what to do with that turkey neck. The first part of the recipe makes stock from the turkey neck that can be used to make an incredibly delicious gravy, as the base for soups and stews, or to help flavor side dishes that call for stock – think wild rice ormashed potatoes.
HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Better than Sex Cake is a sinful dessert with questionable intentions that gets to know you with a little devil’s food cake, pours on the caramel, and finishes everything off with lots of whip cream on top.. What makes our Better than Sex Cake recipe so mindblowing is that we’ve turned it into a layered cake that lets the cake look as goodas it tastes.
FRESH HOMEMADE SOUR MIX Having a good sour mix on hand is an easy way to make dozens of interesting cocktails. To make a great homemade sour all you need isthis recipe, a
SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the slicedlemon
SAUTÉED GREEN BEANS WITH BALSAMIC VINEGAR T here is a sweetness and tanginess to balsamic vinegar that works well with vegetables of all sorts.. Sautéed green beans with balsamic vinegar are easy to make and have a great tangy flavor that goes with just about anything. In this recipe, the balsamic vinegar helps create a bright, summery marinade with the lemon juice and basil that take regular green beans to another level. GRILLED GREEN BEANS WITH GOAT CHEESE These grilled green beans have a little char, crispy shallots, and lots of flavor that will give whatever else you have on the grill a run for its money. Try serving them alongside Lamb Burgers with Grilled Shallots and Goat Cheese or Grilled Pork Tenderloin with Fresh Herbs. Start by washing and BLACK GARLIC RISOTTO Black garlic risotto is an umami bomb full of deep rich flavors that come from the black garlic, porcini mushrooms, and aged parmesan. All three are umami rich ingredients that help the risotto recipe\'s earthy flavors linger on your palate.TURKEY NECK GRAVY
We’ve divided this recipe into two parts to help answer the eternal question of what to do with that turkey neck. The first part of the recipe makes stock from the turkey neck that can be used to make an incredibly delicious gravy, as the base for soups and stews, or to help flavor side dishes that call for stock – think wild rice ormashed potatoes.
KOREAN BBQ MARINADE
Our take on a traditional Korean BBQ marinade uses ginger, garlic, and green onions to infuse soy sauce with the deep, slightly salty, umami flavors that make Korean BBQ so delicious. This marinade works equally well with chicken, beef, pork, or vegetables.BIG GINGER COCKTAIL
T he Big Ginger is a delicious cocktail that combines a good, crisp Irish whiskey with the refreshing taste of ginger ale.. To lighten our Big Ginger Cocktail recipe up and to add some citrus notes we use both lemon and lime wedges. COPCO ICE CREAM SCOOP, EXTRA LARGE, STAINLESS STEEL This stainless steel ice cream scoop by Copco has an elongated shape to cut through frozen ice cream with ease.The scoop\'s elongated shape is designed to slice through hard ice cream like a hot knife through butter.The heavy cast handle has an ergonomic, soft grip that lets you apply the right amount of pressure with the least amount of effort.The sharp edges of this ice cream scoop prevent HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Umami is an online food and travel magazine that helps our readers explore the world and expand their taste through original recipes and interesting stories. HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Better than Sex Cake is a sinful dessert with questionable intentions that gets to know you with a little devil’s food cake, pours on the caramel, and finishes everything off with lots of whip cream on top.. What makes our Better than Sex Cake recipe so mindblowing is that we’ve turned it into a layered cake that lets the cake look as goodas it tastes.
SMOKED BEEF ROAST
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.BUFFALO BURGERS
The secret to great buffalo burgers is understanding how to add moisture and flavor to the burgers without masking the buffalo’snatural flavors.
SOUS VIDE ROAST BEEF For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you\'re serving it for Sunday dinner or just want super delicious roast beefsandwiches.
MAPLE BOURBON GLAZE
A couple of tips when using a glaze are to give it some time to set in-between coats. For our Maple Bourbon Glazed Ham recipe, we recommend letting the glaze set for 10 to 15 minutes between coats; this helps the glaze build up so it can deliver more flavor and have a crisper texture. Sometimes when a glaze is applied all at once, it ends up sticky and goopy, which no one wants. BLENDED MUSHROOM AND BEEF BURGERS For some of the juiciest, most flavorful burgers you’ve ever had try making blended mushroom and beef burgers. Blended burgers combine beef and mushrooms to create tastier, healthier burgers with a lower environmental footprint. CLASSIC SMOKED SALMON DIP With its rich flavors and creamy texture, this smoked salmon dip hits all the right notes in this classic appetizer. To get this swinging 1950s party food ready for your next soirée we’ve done a little renovation work to this dish, brightening things up and adding somedepth of flavor.
PERUVIAN STYLE TROUT CEVICHE Scrub and rinse with cool water. Peel and cut into bite-size cubes. Boil in a saucepan in just enough water to cover with a dash of salt for 10 to 12 minutes or until tender on the outside but firm in the middle when pierced with a knife.TURKEY NECK GRAVY
We’ve divided this recipe into two parts to help answer the eternal question of what to do with that turkey neck. The first part of the recipe makes stock from the turkey neck that can be used to make an incredibly delicious gravy, as the base for soups and stews, or to help flavor side dishes that call for stock – think wild rice ormashed potatoes.
HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Umami is an online food and travel magazine that helps our readers explore the world and expand their taste through original recipes and interesting stories. HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Better than Sex Cake is a sinful dessert with questionable intentions that gets to know you with a little devil’s food cake, pours on the caramel, and finishes everything off with lots of whip cream on top.. What makes our Better than Sex Cake recipe so mindblowing is that we’ve turned it into a layered cake that lets the cake look as goodas it tastes.
SMOKED BEEF ROAST
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.BUFFALO BURGERS
The secret to great buffalo burgers is understanding how to add moisture and flavor to the burgers without masking the buffalo’snatural flavors.
SOUS VIDE ROAST BEEF For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you\'re serving it for Sunday dinner or just want super delicious roast beefsandwiches.
MAPLE BOURBON GLAZE
A couple of tips when using a glaze are to give it some time to set in-between coats. For our Maple Bourbon Glazed Ham recipe, we recommend letting the glaze set for 10 to 15 minutes between coats; this helps the glaze build up so it can deliver more flavor and have a crisper texture. Sometimes when a glaze is applied all at once, it ends up sticky and goopy, which no one wants. BLENDED MUSHROOM AND BEEF BURGERS For some of the juiciest, most flavorful burgers you’ve ever had try making blended mushroom and beef burgers. Blended burgers combine beef and mushrooms to create tastier, healthier burgers with a lower environmental footprint. CLASSIC SMOKED SALMON DIP With its rich flavors and creamy texture, this smoked salmon dip hits all the right notes in this classic appetizer. To get this swinging 1950s party food ready for your next soirée we’ve done a little renovation work to this dish, brightening things up and adding somedepth of flavor.
PERUVIAN STYLE TROUT CEVICHE Scrub and rinse with cool water. Peel and cut into bite-size cubes. Boil in a saucepan in just enough water to cover with a dash of salt for 10 to 12 minutes or until tender on the outside but firm in the middle when pierced with a knife.TURKEY NECK GRAVY
We’ve divided this recipe into two parts to help answer the eternal question of what to do with that turkey neck. The first part of the recipe makes stock from the turkey neck that can be used to make an incredibly delicious gravy, as the base for soups and stews, or to help flavor side dishes that call for stock – think wild rice ormashed potatoes.
HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Better than Sex Cake is a sinful dessert with questionable intentions that gets to know you with a little devil’s food cake, pours on the caramel, and finishes everything off with lots of whip cream on top.. What makes our Better than Sex Cake recipe so mindblowing is that we’ve turned it into a layered cake that lets the cake look as goodas it tastes.
FRESH HOMEMADE SOUR MIX Having a good sour mix on hand is an easy way to make dozens of interesting cocktails. To make a great homemade sour, all you need is this recipe, a few lemons, some sugar, a little water, and the ability to stir. Unfortunately, sour mix or as it is often referred to sweet and sour mix has gotten aSOUS VIDE BRISKET
There are a lot of reasons why cooking a brisket sous vide works so well. For starters, there’s the way it creates a tender medium-rare brisket full of rich, complex flavors that melt in your mouth in ways that can’t be done in a smoker or oven. MOUNTAIN BERRY CRISP This Mountain Berry Crisp recipe brings strawberries, blueberries, blackberries, and raspberries together to create a scrumptious dessert that shows off the berries interesting flavors and textures. This crisp recipe works with fresh or frozen berries. If HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. BLACK GARLIC RISOTTO Black garlic risotto is an umami bomb full of deep rich flavors that come from the black garlic, porcini mushrooms, and aged parmesan. All three are umami rich ingredients that help the risotto recipe\'s earthy flavors linger on your palate. SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the slicedlemon
TURKEY NECK GRAVY
We’ve divided this recipe into two parts to help answer the eternal question of what to do with that turkey neck. The first part of the recipe makes stock from the turkey neck that can be used to make an incredibly delicious gravy, as the base for soups and stews, or to help flavor side dishes that call for stock – think wild rice ormashed potatoes.
COPCO ICE CREAM SCOOP, EXTRA LARGE, STAINLESS STEEL This stainless steel ice cream scoop by Copco has an elongated shape to cut through frozen ice cream with ease.The scoop\'s elongated shape is designed to slice through hard ice cream like a hot knife through butter.The heavy cast handle has an ergonomic, soft grip that lets you apply the right amount of pressure with the least amount of effort.The sharp edges of this ice cream scoop prevent HOMEMADE TURKEY ITALIAN SAUSAGE Homemade turkey Italian sausage is easy to make with ground turkey and is a healthy option for pizza, pasta dishes, and soups. This Italian sausage recipe is a staple around our house, because of itsversatility.
HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.SMOKED PORK LOIN
Rub the roast down with the apple cider vinegar and whiskey mixture. . Coat the roast with the spice rub, making sure to get it everywhere. . Smoke the pork loin roast for 2 ½ to 3 hours at 225℉. . The roast should smoke until the internal temperature in the thickest part of the roast reaches 145℉. . SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast inMAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken.SOUS VIDE BRISKET
Cooking the Brisket. To find the best way to sous vide a brisket we tried multiple combinations of time and temperature. Based on our testing, the best time and temperature combination for sous vide brisket is 133℉ for 48 hours. If the brisket is too big for the sous vide bag, split it in half. The briskets we cooked at 131℉ ended upbeing
SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF Insert the garlic slivers into the roast. Spread the spice rub on the outside making sure to cover the whole thing. Place the roast in a roasting pan with a rack and then pour the stock into the bottom of the pan. Place the roast into an oven that has been preheated to 450℉ for 15 minutes. SIMPLE GRILLED BBQ CHICKEN Mix the salt, pepper, garlic powder, and smoked paprika together in a small bowl. Rub the mixture on the chicken, make sure to get the rub underneath and on top of the skin. Cook the chicken on a medium high grill using indirect heat for 25 to 35 minutes, with the chickenplaced on a
PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.SMOKED PORK LOIN
Rub the roast down with the apple cider vinegar and whiskey mixture. . Coat the roast with the spice rub, making sure to get it everywhere. . Smoke the pork loin roast for 2 ½ to 3 hours at 225℉. . The roast should smoke until the internal temperature in the thickest part of the roast reaches 145℉. . SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast inMAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken.SOUS VIDE BRISKET
Cooking the Brisket. To find the best way to sous vide a brisket we tried multiple combinations of time and temperature. Based on our testing, the best time and temperature combination for sous vide brisket is 133℉ for 48 hours. If the brisket is too big for the sous vide bag, split it in half. The briskets we cooked at 131℉ ended upbeing
SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF Insert the garlic slivers into the roast. Spread the spice rub on the outside making sure to cover the whole thing. Place the roast in a roasting pan with a rack and then pour the stock into the bottom of the pan. Place the roast into an oven that has been preheated to 450℉ for 15 minutes. SIMPLE GRILLED BBQ CHICKEN Mix the salt, pepper, garlic powder, and smoked paprika together in a small bowl. Rub the mixture on the chicken, make sure to get the rub underneath and on top of the skin. Cook the chicken on a medium high grill using indirect heat for 25 to 35 minutes, with the chickenplaced on a
PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Cover the cake and put it into the fridge to cool for at least 30 minutes. Once the cake has finished cooling, make the whipped cream by whipping the heavy cream and sugar until it forms soft peaks. To remove the first layer run a knife around the edge of the pan, quickly turning the cake over onto aSOUS VIDE BRISKET
Cooking the Brisket. To find the best way to sous vide a brisket we tried multiple combinations of time and temperature. Based on our testing, the best time and temperature combination for sous vide brisket is 133℉ for 48 hours. If the brisket is too big for the sous vide bag, split it in half. The briskets we cooked at 131℉ ended upbeing
CHEESY HASHBROWNS
Instructions. . Start by finely dicing the onion and cutting the butter into small pieces. Mix the onion and butter with the cream of mushroom soup, sour cream, garlic powder, paprika, salt, and pepper in a medium bowl, along with 1 cup of cheese. . Mix everything with the shredded potatoes and top with 2 cups of cheese in a greased 9 by 13pan.
CLASSIC SMOKED SALMON DIP Drain the salmon and add it to the food processor along with the cream cheese, horseradish, lemon juice, Worcestershire, liquid smoke, hot sauce, and hickory smoked salt. . Run the food processor until everything is smooth, pink, and creamy. Fold in 3/4 of the finely diced green onion tops and chill for at least 30 minutes.HONEY SIMPLE SYRUP
Honey simple syrup is an easy way to add some of the complex flavors in honey to cocktails, tea, coffee, and more. What makes honey such a unique sweetener is that it adds rich, complex flavors to whatever you’re cooking while refined sugar and most other sweeteners justadd sweetness.
HOMEMADE TURKEY ITALIAN SAUSAGE Homemade turkey Italian sausage is easy to make with ground turkey and is a healthy option for pizza, pasta dishes, and soups. This Italian sausage recipe is a staple around our house, because of itsversatility.
FRESH HOMEMADE SOUR MIX Having a good sour mix on hand is an easy way to make dozens of interesting cocktails. To make a great homemade sour, all you need is this recipe, a few lemons, some sugar, a little water, and the ability to stir. Unfortunately, sour mix or as it is often referred to sweet and sour mix has gotten a SOUS VIDE PORK TENDERLOIN WITH CHILI RUB In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper. . Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice. . Coat the tenderloin with the spices, seal it inside a bag, and place it into a water SOUS VIDE FLANK STEAK Instructions. Start by setting up your sous vide cooking station and bringing the water to 133℉. Mix the salt, pepper, smoked paprika, garlic and chili powders together. Rub the spices onto the steak. Vacuum seal the steak in a plastic bag, set it in the water bath, andcook for 6 hours.
BLACK GARLIC RISOTTO Black garlic risotto is an umami bomb full of deep rich flavors that come from the black garlic, porcini mushrooms, and aged parmesan. All three are umami rich ingredients that help the risotto recipe\'s earthy flavors linger on your palate. HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.SMOKED PORK LOIN
Rub the roast down with the apple cider vinegar and whiskey mixture. . Coat the roast with the spice rub, making sure to get it everywhere. . Smoke the pork loin roast for 2 ½ to 3 hours at 225℉. . The roast should smoke until the internal temperature in the thickest part of the roast reaches 145℉. . SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast inMAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken.SOUS VIDE BRISKET
Cooking the Brisket. To find the best way to sous vide a brisket we tried multiple combinations of time and temperature. Based on our testing, the best time and temperature combination for sous vide brisket is 133℉ for 48 hours. If the brisket is too big for the sous vide bag, split it in half. The briskets we cooked at 131℉ ended upbeing
SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF Insert the garlic slivers into the roast. Spread the spice rub on the outside making sure to cover the whole thing. Place the roast in a roasting pan with a rack and then pour the stock into the bottom of the pan. Place the roast into an oven that has been preheated to 450℉ for 15 minutes. SIMPLE GRILLED BBQ CHICKEN Mix the salt, pepper, garlic powder, and smoked paprika together in a small bowl. Rub the mixture on the chicken, make sure to get the rub underneath and on top of the skin. Cook the chicken on a medium high grill using indirect heat for 25 to 35 minutes, with the chickenplaced on a
PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.SMOKED PORK LOIN
Rub the roast down with the apple cider vinegar and whiskey mixture. . Coat the roast with the spice rub, making sure to get it everywhere. . Smoke the pork loin roast for 2 ½ to 3 hours at 225℉. . The roast should smoke until the internal temperature in the thickest part of the roast reaches 145℉. . SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast inMAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken.SOUS VIDE BRISKET
Cooking the Brisket. To find the best way to sous vide a brisket we tried multiple combinations of time and temperature. Based on our testing, the best time and temperature combination for sous vide brisket is 133℉ for 48 hours. If the brisket is too big for the sous vide bag, split it in half. The briskets we cooked at 131℉ ended upbeing
SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF Insert the garlic slivers into the roast. Spread the spice rub on the outside making sure to cover the whole thing. Place the roast in a roasting pan with a rack and then pour the stock into the bottom of the pan. Place the roast into an oven that has been preheated to 450℉ for 15 minutes. SIMPLE GRILLED BBQ CHICKEN Mix the salt, pepper, garlic powder, and smoked paprika together in a small bowl. Rub the mixture on the chicken, make sure to get the rub underneath and on top of the skin. Cook the chicken on a medium high grill using indirect heat for 25 to 35 minutes, with the chickenplaced on a
PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Cover the cake and put it into the fridge to cool for at least 30 minutes. Once the cake has finished cooling, make the whipped cream by whipping the heavy cream and sugar until it forms soft peaks. To remove the first layer run a knife around the edge of the pan, quickly turning the cake over onto aSOUS VIDE BRISKET
Cooking the Brisket. To find the best way to sous vide a brisket we tried multiple combinations of time and temperature. Based on our testing, the best time and temperature combination for sous vide brisket is 133℉ for 48 hours. If the brisket is too big for the sous vide bag, split it in half. The briskets we cooked at 131℉ ended upbeing
CHEESY HASHBROWNS
Instructions. . Start by finely dicing the onion and cutting the butter into small pieces. Mix the onion and butter with the cream of mushroom soup, sour cream, garlic powder, paprika, salt, and pepper in a medium bowl, along with 1 cup of cheese. . Mix everything with the shredded potatoes and top with 2 cups of cheese in a greased 9 by 13pan.
CLASSIC SMOKED SALMON DIP Drain the salmon and add it to the food processor along with the cream cheese, horseradish, lemon juice, Worcestershire, liquid smoke, hot sauce, and hickory smoked salt. . Run the food processor until everything is smooth, pink, and creamy. Fold in 3/4 of the finely diced green onion tops and chill for at least 30 minutes.HONEY SIMPLE SYRUP
Honey simple syrup is an easy way to add some of the complex flavors in honey to cocktails, tea, coffee, and more. What makes honey such a unique sweetener is that it adds rich, complex flavors to whatever you’re cooking while refined sugar and most other sweeteners justadd sweetness.
HOMEMADE TURKEY ITALIAN SAUSAGE Homemade turkey Italian sausage is easy to make with ground turkey and is a healthy option for pizza, pasta dishes, and soups. This Italian sausage recipe is a staple around our house, because of itsversatility.
FRESH HOMEMADE SOUR MIX Having a good sour mix on hand is an easy way to make dozens of interesting cocktails. To make a great homemade sour, all you need is this recipe, a few lemons, some sugar, a little water, and the ability to stir. Unfortunately, sour mix or as it is often referred to sweet and sour mix has gotten a SOUS VIDE PORK TENDERLOIN WITH CHILI RUB In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper. . Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice. . Coat the tenderloin with the spices, seal it inside a bag, and place it into a water SOUS VIDE FLANK STEAK Instructions. Start by setting up your sous vide cooking station and bringing the water to 133℉. Mix the salt, pepper, smoked paprika, garlic and chili powders together. Rub the spices onto the steak. Vacuum seal the steak in a plastic bag, set it in the water bath, andcook for 6 hours.
BLACK GARLIC RISOTTO Black garlic risotto is an umami bomb full of deep rich flavors that come from the black garlic, porcini mushrooms, and aged parmesan. All three are umami rich ingredients that help the risotto recipe\'s earthy flavors linger on your palate. HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Cover the cake and put it into the fridge to cool for at least 30 minutes. Once the cake has finished cooling, make the whipped cream by whipping the heavy cream and sugar until it forms soft peaks. To remove the first layer run a knife around the edge of the pan, quickly turning the cake over onto aSMOKED BEEF ROAST
The Worcestershire adds to the beef’s natural umami flavors while helping the rub stick to the roast. When it comes to time and temp, the general rule is to go as low and slow as you can. We recommend smoking 3 to 4 lb beef roasts for 4 to 6 hours right around 215℉. Larger roasts will need to be smoked longer.BUFFALO BURGERS
A general guide for cooking time and doneness is to cook the burgers over medium to medium-high heat for: 4 to 5 minutes per side for medium-rare. 5 to 6 minutes per side for medium. 6 to 8 minutes per side for well done. To reheat the burgers, place them on a SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast inMAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken. SIMPLE ITALIAN RISOTTO Risotto is one of the recipes that every cook needs to know. The technique for making risotto becomes easier with practice, and the simplicity of just a few ingredients that turn into a creamy, soothing texture make this risotto recipe a perfect weeknight dish. CLASSIC SMOKED SALMON DIP Drain the salmon and add it to the food processor along with the cream cheese, horseradish, lemon juice, Worcestershire, liquid smoke, hot sauce, and hickory smoked salt. . Run the food processor until everything is smooth, pink, and creamy. Fold in 3/4 of the finely diced green onion tops and chill for at least 30 minutes.SMOKY MAYONNAISE
Smoky mayonnaise is a great way to bring a garlicky, smoky flavor to potato salads, roast beef sandwiches, and burgers. This homemade smoky mayo recipe gets its tasty flavors from smoked paprika, garlic, and apple cider vinegar. HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about.TURKEY NECK GRAVY
Stock. In a good sized pot, brown the turkey neck in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes. Add in 8 cups of water, bay leaf, salt, pepper, and sprigs of thyme. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 4 to 5 hours. HOW TO MAKE A DELICIOUS BETTER THAN SEX CAKE Cover the cake and put it into the fridge to cool for at least 30 minutes. Once the cake has finished cooling, make the whipped cream by whipping the heavy cream and sugar until it forms soft peaks. To remove the first layer run a knife around the edge of the pan, quickly turning the cake over onto aSMOKED BEEF ROAST
The Worcestershire adds to the beef’s natural umami flavors while helping the rub stick to the roast. When it comes to time and temp, the general rule is to go as low and slow as you can. We recommend smoking 3 to 4 lb beef roasts for 4 to 6 hours right around 215℉. Larger roasts will need to be smoked longer.BUFFALO BURGERS
A general guide for cooking time and doneness is to cook the burgers over medium to medium-high heat for: 4 to 5 minutes per side for medium-rare. 5 to 6 minutes per side for medium. 6 to 8 minutes per side for well done. To reheat the burgers, place them on a SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast inMAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken. SIMPLE ITALIAN RISOTTO Risotto is one of the recipes that every cook needs to know. The technique for making risotto becomes easier with practice, and the simplicity of just a few ingredients that turn into a creamy, soothing texture make this risotto recipe a perfect weeknight dish. CLASSIC SMOKED SALMON DIP Drain the salmon and add it to the food processor along with the cream cheese, horseradish, lemon juice, Worcestershire, liquid smoke, hot sauce, and hickory smoked salt. . Run the food processor until everything is smooth, pink, and creamy. Fold in 3/4 of the finely diced green onion tops and chill for at least 30 minutes.SMOKY MAYONNAISE
Smoky mayonnaise is a great way to bring a garlicky, smoky flavor to potato salads, roast beef sandwiches, and burgers. This homemade smoky mayo recipe gets its tasty flavors from smoked paprika, garlic, and apple cider vinegar. HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about.TURKEY NECK GRAVY
Stock. In a good sized pot, brown the turkey neck in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes. Add in 8 cups of water, bay leaf, salt, pepper, and sprigs of thyme. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 4 to 5 hours.HOME | UMAMI
Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for a GROUND BEEF ARCHIVES Ground Beef | Umami. Classic American Tacos. This taco recipe is one of my favorite comfort foods. We regularly make up a batch of taco meat and keep it in the fridge for quick lunches and dinners. Taco Meat. This versatile taco meat recipe is simple to make and can be used in tacos, burritos, nachos, and enchiladas. Bacon Bourbon BBQBurgers.
SIMPLE ITALIAN RISOTTO Risotto is one of the recipes that every cook needs to know. The technique for making risotto becomes easier with practice, and the simplicity of just a few ingredients that turn into a creamy, soothing texture make this risotto recipe a perfect weeknight dish. SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF Insert the garlic slivers into the roast. Spread the spice rub on the outside making sure to cover the whole thing. Place the roast in a roasting pan with a rack and then pour the stock into the bottom of the pan. Place the roast into an oven that has been preheated to 450℉ for 15 minutes. HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. MOUNTAIN BERRY CRISP Cut the blackberries and strawberries into large bite sized pieces. Mix all the fruit with a 1/4 cup of white sugar and a 1/2 tsp of cinnamon and place the mixed up, but not confused, fruit in a 9 by 13 pan. In a mixer combine the flour, sugar, rolled oats, butter, brown sugar, and 2 tsp of cinnamon for 3 to 4 minutes on medium until thebutter
TURKEY NECK GRAVY
Stock. In a good sized pot, brown the turkey neck in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes. Add in 8 cups of water, bay leaf, salt, pepper, and sprigs of thyme. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 4 to 5 hours. BLACK GARLIC RISOTTO Black garlic risotto is an umami bomb full of deep rich flavors that come from the black garlic, porcini mushrooms, and aged parmesan. All three are umami rich ingredients that help the risotto recipe\'s earthy flavors linger on your palate. STRAWBERRY HABANERO MARGARITA The strawberry habanero margarita is a sweet-spicy take on a traditional margarita made with strawberries, habaneros, and agave nectar. This margarita recipe utilizes agave rather than simple syrup in order to highlight the fresh, clean flavors of the tequila. COPCO ICE CREAM SCOOP, EXTRA LARGE, STAINLESS STEEL This stainless steel ice cream scoop by Copco has an elongated shape to cut through frozen ice cream with ease.The scoop\'s elongated shape is designed to slice through hard ice cream like a hot knife through butter.The heavy cast handle has an ergonomic, soft grip that lets you apply the right amount of pressure with the least amount of effort.The sharp edges of this ice cream scoop prevent HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
The Worcestershire adds to the beef’s natural umami flavors while helping the rub stick to the roast. When it comes to time and temp, the general rule is to go as low and slow as you can. We recommend smoking 3 to 4 lb beef roasts for 4 to 6 hours right around 215℉. Larger roasts will need to be smoked longer.BUFFALO BURGERS
A general guide for cooking time and doneness is to cook the burgers over medium to medium-high heat for: 4 to 5 minutes per side for medium-rare. 5 to 6 minutes per side for medium. 6 to 8 minutes per side for well done. To reheat the burgers, place them on a SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast in BLENDED MUSHROOM AND BEEF BURGERS Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form. . Combine the mushrooms with the smoked paprika, salt, pepper, and Worcestershire sauce. . In a large bowl mix the mushrooms and ground beef together. . Using your hands, form the mixture into five patties,using
MAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken. HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. SOUS VIDE PORK TENDERLOIN WITH CHILI RUB In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper. . Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice. . Coat the tenderloin with the spices, seal it inside a bag, and place it into a water PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
TURKEY NECK GRAVY
Stock. In a good sized pot, brown the turkey neck in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes. Add in 8 cups of water, bay leaf, salt, pepper, and sprigs of thyme. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 4 to 5 hours. HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
The Worcestershire adds to the beef’s natural umami flavors while helping the rub stick to the roast. When it comes to time and temp, the general rule is to go as low and slow as you can. We recommend smoking 3 to 4 lb beef roasts for 4 to 6 hours right around 215℉. Larger roasts will need to be smoked longer.BUFFALO BURGERS
A general guide for cooking time and doneness is to cook the burgers over medium to medium-high heat for: 4 to 5 minutes per side for medium-rare. 5 to 6 minutes per side for medium. 6 to 8 minutes per side for well done. To reheat the burgers, place them on a SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast in BLENDED MUSHROOM AND BEEF BURGERS Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form. . Combine the mushrooms with the smoked paprika, salt, pepper, and Worcestershire sauce. . In a large bowl mix the mushrooms and ground beef together. . Using your hands, form the mixture into five patties,using
MAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken. HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. SOUS VIDE PORK TENDERLOIN WITH CHILI RUB In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper. . Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice. . Coat the tenderloin with the spices, seal it inside a bag, and place it into a water PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
TURKEY NECK GRAVY
Stock. In a good sized pot, brown the turkey neck in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes. Add in 8 cups of water, bay leaf, salt, pepper, and sprigs of thyme. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 4 to 5 hours.LOGIN | UMAMI
Umami is an online food and travel magazine for the curious cook. At Umami, we develop recipes you’ll love to cook and tell the stories about food that matter. FRESH HOMEMADE SOUR MIX Having a good sour mix on hand is an easy way to make dozens of interesting cocktails. To make a great homemade sour, all you need is this recipe, a few lemons, some sugar, a little water, and the ability to stir. Unfortunately, sour mix or as it is often referred to sweet and sour mix has gotten a GROUND BEEF ARCHIVES Ground Beef | Umami. Classic American Tacos. This taco recipe is one of my favorite comfort foods. We regularly make up a batch of taco meat and keep it in the fridge for quick lunches and dinners. Taco Meat. This versatile taco meat recipe is simple to make and can be used in tacos, burritos, nachos, and enchiladas. Bacon Bourbon BBQBurgers.
MOUNTAIN BERRY CRISP Cut the blackberries and strawberries into large bite sized pieces. Mix all the fruit with a 1/4 cup of white sugar and a 1/2 tsp of cinnamon and place the mixed up, but not confused, fruit in a 9 by 13 pan. In a mixer combine the flour, sugar, rolled oats, butter, brown sugar, and 2 tsp of cinnamon for 3 to 4 minutes on medium until thebutter
MAPLE BOURBON GLAZE
A couple of tips when using a glaze are to give it some time to set in-between coats. For our Maple Bourbon Glazed Ham recipe, we recommend letting the glaze set for 10 to 15 minutes between coats; this helps the glaze build up so it can deliver more flavor and have a crisper texture. Sometimes when a glaze is applied all at once, it ends up sticky and goopy, which no one wants. PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
SIMPLE ITALIAN RISOTTO Risotto is one of the recipes that every cook needs to know. The technique for making risotto becomes easier with practice, and the simplicity of just a few ingredients that turn into a creamy, soothing texture make this risotto recipe a perfect weeknight dish.SMOKY MAYONNAISE
Smoky mayonnaise is a great way to bring a garlicky, smoky flavor to potato salads, roast beef sandwiches, and burgers. This homemade smoky mayo recipe gets its tasty flavors from smoked paprika, garlic, and apple cider vinegar. SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the slicedlemon
HOMEMADE TURKEY ITALIAN SAUSAGE Homemade turkey Italian sausage is easy to make with ground turkey and is a healthy option for pizza, pasta dishes, and soups. This Italian sausage recipe is a staple around our house, because of itsversatility.
HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
The Worcestershire adds to the beef’s natural umami flavors while helping the rub stick to the roast. When it comes to time and temp, the general rule is to go as low and slow as you can. We recommend smoking 3 to 4 lb beef roasts for 4 to 6 hours right around 215℉. Larger roasts will need to be smoked longer.BUFFALO BURGERS
A general guide for cooking time and doneness is to cook the burgers over medium to medium-high heat for: 4 to 5 minutes per side for medium-rare. 5 to 6 minutes per side for medium. 6 to 8 minutes per side for well done. To reheat the burgers, place them on a SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast in BLENDED MUSHROOM AND BEEF BURGERS Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form. . Combine the mushrooms with the smoked paprika, salt, pepper, and Worcestershire sauce. . In a large bowl mix the mushrooms and ground beef together. . Using your hands, form the mixture into five patties,using
MAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken. HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. SOUS VIDE PORK TENDERLOIN WITH CHILI RUB In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper. . Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice. . Coat the tenderloin with the spices, seal it inside a bag, and place it into a water PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
TURKEY NECK GRAVY
Stock. In a good sized pot, brown the turkey neck in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes. Add in 8 cups of water, bay leaf, salt, pepper, and sprigs of thyme. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 4 to 5 hours. HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
The Worcestershire adds to the beef’s natural umami flavors while helping the rub stick to the roast. When it comes to time and temp, the general rule is to go as low and slow as you can. We recommend smoking 3 to 4 lb beef roasts for 4 to 6 hours right around 215℉. Larger roasts will need to be smoked longer.BUFFALO BURGERS
A general guide for cooking time and doneness is to cook the burgers over medium to medium-high heat for: 4 to 5 minutes per side for medium-rare. 5 to 6 minutes per side for medium. 6 to 8 minutes per side for well done. To reheat the burgers, place them on a SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast in BLENDED MUSHROOM AND BEEF BURGERS Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form. . Combine the mushrooms with the smoked paprika, salt, pepper, and Worcestershire sauce. . In a large bowl mix the mushrooms and ground beef together. . Using your hands, form the mixture into five patties,using
MAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken. HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. SOUS VIDE PORK TENDERLOIN WITH CHILI RUB In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper. . Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice. . Coat the tenderloin with the spices, seal it inside a bag, and place it into a water PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
TURKEY NECK GRAVY
Stock. In a good sized pot, brown the turkey neck in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes. Add in 8 cups of water, bay leaf, salt, pepper, and sprigs of thyme. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 4 to 5 hours.LOGIN | UMAMI
Umami is an online food and travel magazine for the curious cook. At Umami, we develop recipes you’ll love to cook and tell the stories about food that matter. FRESH HOMEMADE SOUR MIX Having a good sour mix on hand is an easy way to make dozens of interesting cocktails. To make a great homemade sour, all you need is this recipe, a few lemons, some sugar, a little water, and the ability to stir. Unfortunately, sour mix or as it is often referred to sweet and sour mix has gotten a GROUND BEEF ARCHIVES Ground Beef | Umami. Classic American Tacos. This taco recipe is one of my favorite comfort foods. We regularly make up a batch of taco meat and keep it in the fridge for quick lunches and dinners. Taco Meat. This versatile taco meat recipe is simple to make and can be used in tacos, burritos, nachos, and enchiladas. Bacon Bourbon BBQBurgers.
MOUNTAIN BERRY CRISP Cut the blackberries and strawberries into large bite sized pieces. Mix all the fruit with a 1/4 cup of white sugar and a 1/2 tsp of cinnamon and place the mixed up, but not confused, fruit in a 9 by 13 pan. In a mixer combine the flour, sugar, rolled oats, butter, brown sugar, and 2 tsp of cinnamon for 3 to 4 minutes on medium until thebutter
MAPLE BOURBON GLAZE
A couple of tips when using a glaze are to give it some time to set in-between coats. For our Maple Bourbon Glazed Ham recipe, we recommend letting the glaze set for 10 to 15 minutes between coats; this helps the glaze build up so it can deliver more flavor and have a crisper texture. Sometimes when a glaze is applied all at once, it ends up sticky and goopy, which no one wants. PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
SIMPLE ITALIAN RISOTTO Risotto is one of the recipes that every cook needs to know. The technique for making risotto becomes easier with practice, and the simplicity of just a few ingredients that turn into a creamy, soothing texture make this risotto recipe a perfect weeknight dish.SMOKY MAYONNAISE
Smoky mayonnaise is a great way to bring a garlicky, smoky flavor to potato salads, roast beef sandwiches, and burgers. This homemade smoky mayo recipe gets its tasty flavors from smoked paprika, garlic, and apple cider vinegar. SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the slicedlemon
HOMEMADE TURKEY ITALIAN SAUSAGE Homemade turkey Italian sausage is easy to make with ground turkey and is a healthy option for pizza, pasta dishes, and soups. This Italian sausage recipe is a staple around our house, because of itsversatility.
HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
The Worcestershire adds to the beef’s natural umami flavors while helping the rub stick to the roast. When it comes to time and temp, the general rule is to go as low and slow as you can. We recommend smoking 3 to 4 lb beef roasts for 4 to 6 hours right around 215℉. Larger roasts will need to be smoked longer.BUFFALO BURGERS
A general guide for cooking time and doneness is to cook the burgers over medium to medium-high heat for: 4 to 5 minutes per side for medium-rare. 5 to 6 minutes per side for medium. 6 to 8 minutes per side for well done. To reheat the burgers, place them on a SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast in BLENDED MUSHROOM AND BEEF BURGERS Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form. . Combine the mushrooms with the smoked paprika, salt, pepper, and Worcestershire sauce. . In a large bowl mix the mushrooms and ground beef together. . Using your hands, form the mixture into five patties,using
MAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken. HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. SOUS VIDE PORK TENDERLOIN WITH CHILI RUB In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper. . Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice. . Coat the tenderloin with the spices, seal it inside a bag, and place it into a water PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
TURKEY NECK GRAVY
Stock. In a good sized pot, brown the turkey neck in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes. Add in 8 cups of water, bay leaf, salt, pepper, and sprigs of thyme. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 4 to 5 hours. HOME | UMAMIBIG GINGER COCKTAILABOUTSTORIESSAUTÉED RAINBOW CHARDGETTING STARTED COOKING SOUS VIDE Crock-Pot 6.5-Quart, Programmable Slow Cooker. This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for aSMOKED BEEF ROAST
The Worcestershire adds to the beef’s natural umami flavors while helping the rub stick to the roast. When it comes to time and temp, the general rule is to go as low and slow as you can. We recommend smoking 3 to 4 lb beef roasts for 4 to 6 hours right around 215℉. Larger roasts will need to be smoked longer.BUFFALO BURGERS
A general guide for cooking time and doneness is to cook the burgers over medium to medium-high heat for: 4 to 5 minutes per side for medium-rare. 5 to 6 minutes per side for medium. 6 to 8 minutes per side for well done. To reheat the burgers, place them on a SOUS VIDE ROAST BEEF Instructions. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper. Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast. Vacuum seal the roast in BLENDED MUSHROOM AND BEEF BURGERS Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form. . Combine the mushrooms with the smoked paprika, salt, pepper, and Worcestershire sauce. . In a large bowl mix the mushrooms and ground beef together. . Using your hands, form the mixture into five patties,using
MAPLE BOURBON GLAZE
Instructions. Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup. Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken. HOW TO GRILL STEAK OVER AN OPEN FIRE One of the great joys in my life is cooking steak over an open fire. I love being able to take the time to build a good fire, letting it burn down until the coals are white hot, having to tend the fire while everyone else works on dinner, even though the steak is the only thing people will be talking about. SOUS VIDE PORK TENDERLOIN WITH CHILI RUB In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper. . Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice. . Coat the tenderloin with the spices, seal it inside a bag, and place it into a water PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
TURKEY NECK GRAVY
Stock. In a good sized pot, brown the turkey neck in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes. Add in 8 cups of water, bay leaf, salt, pepper, and sprigs of thyme. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 4 to 5 hours.LOGIN | UMAMI
Umami is an online food and travel magazine for the curious cook. At Umami, we develop recipes you’ll love to cook and tell the stories about food that matter. FRESH HOMEMADE SOUR MIX Having a good sour mix on hand is an easy way to make dozens of interesting cocktails. To make a great homemade sour, all you need is this recipe, a few lemons, some sugar, a little water, and the ability to stir. Unfortunately, sour mix or as it is often referred to sweet and sour mix has gotten a GROUND BEEF ARCHIVES Ground Beef | Umami. Classic American Tacos. This taco recipe is one of my favorite comfort foods. We regularly make up a batch of taco meat and keep it in the fridge for quick lunches and dinners. Taco Meat. This versatile taco meat recipe is simple to make and can be used in tacos, burritos, nachos, and enchiladas. Bacon Bourbon BBQBurgers.
MOUNTAIN BERRY CRISP Cut the blackberries and strawberries into large bite sized pieces. Mix all the fruit with a 1/4 cup of white sugar and a 1/2 tsp of cinnamon and place the mixed up, but not confused, fruit in a 9 by 13 pan. In a mixer combine the flour, sugar, rolled oats, butter, brown sugar, and 2 tsp of cinnamon for 3 to 4 minutes on medium until thebutter
MAPLE BOURBON GLAZE
A couple of tips when using a glaze are to give it some time to set in-between coats. For our Maple Bourbon Glazed Ham recipe, we recommend letting the glaze set for 10 to 15 minutes between coats; this helps the glaze build up so it can deliver more flavor and have a crisper texture. Sometimes when a glaze is applied all at once, it ends up sticky and goopy, which no one wants. PERUVIAN STYLE TROUT CEVICHE Remove the skin and any pin bones from the fish and cut into bite-size pieces. Finely dice the onion, pepper, chile, and tomato. Chop cilantro. Juice limes. . Mix trout, sweet potato, corn, onion, peppers, and lime juice in a bowl. Cover and refrigerate for 25minutes. Stir
SIMPLE ITALIAN RISOTTO Risotto is one of the recipes that every cook needs to know. The technique for making risotto becomes easier with practice, and the simplicity of just a few ingredients that turn into a creamy, soothing texture make this risotto recipe a perfect weeknight dish.SMOKY MAYONNAISE
Smoky mayonnaise is a great way to bring a garlicky, smoky flavor to potato salads, roast beef sandwiches, and burgers. This homemade smoky mayo recipe gets its tasty flavors from smoked paprika, garlic, and apple cider vinegar. SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the slicedlemon
HOMEMADE TURKEY ITALIAN SAUSAGE Homemade turkey Italian sausage is easy to make with ground turkey and is a healthy option for pizza, pasta dishes, and soups. This Italian sausage recipe is a staple around our house, because of itsversatility.
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A PLACE FOR THE CURIOUS COOK Use our custom search to explore by ingredient, meal, technique andmore!
WHAT WE’VE BEEN UP TO Crispy Baked Chicken Wings This recipe for crispy baked chicken wings is the best way we’ve found to cook wings that balance plump and juicy chicken on the inside with crisp skin on the outside. Seared Foie Gras With Caramelized Figs This seared foie gras recipe highlights the rich flavors and sublime texture that show why foie gras is one of the most sought after ingredients in the culinary world.Smoked Pork Loin
There’s a lot to love about smoked pork loin. It’s a versatile cut that can be seasoned hundreds of different ways, smokes relatively quickly, and looks amazing on the plate. Instant Pot Chicken and Rice This is the Instant Pot Chicken and Rice recipe to make if you love tender chicken, fluffy rice, and flavors that pop.EXPLORE UMAMI
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__Subscribe to Our YouTube Channel LATEST ITEMS FROM UMAMI’S MARKETBig Ice Cube Tray
The easiest way to keep your drinks cold for a long time is to have some big ice cubes on hand. These silicone ice cube trays make 8 – 2×2 inch square ice cubes at a time. These big ice… Mueller Austria Smart Stick Immersion Blender What makes this stick blender from Mueller Austria, one of the best immersion blenders on the market, is its Titanium steel 4 blade rotation system, full copper 800-watt clump destroying motor, giving this model an unparalleled ability to crush, pulverize,… Stainless Steel Roasting Pan with Rack This stainless steel roasting pan with a rack from Cuisinart is the perfect choice for roasting turkeys, chicken, lamb, and beef roasts in the oven. Made from stainless steel, the pan looks stunning as it comes to the table and… Crock-Pot 6.5-Quart, Programmable Slow Cooker This Crock-Pot Programmable Slow Cooker brings modern style to any kitchen with its touchscreen control panel, seamless polished stainless steel exterior, and silicone-wrapped handles. Use the touchscreen to program the perfect cooking time for a dish or use theauto…
SEASONAL FAVORITES
A few of our favorite recipes, stories, and tips that celebrate theseason.
Smoked Pork Loin
There’s a lot to love about smoked pork loin. It’s a versatile cut that can be seasoned hundreds of different ways, smokes relatively quickly, and looks amazing on the plate. Grilled Ribeye Steak What makes this grilled ribeye steak recipe so delicious is how the tender, well-marbled cut, absorbs the flavors from the rosemary and garlic along with the heat and smoke from the grill. Korean BBQ Short Ribs Marinated with soy sauce, fresh lime juice, ginger, and garlic these grilled Korean BBQ short ribs have a hint of smoke and deep umamiflavors.
Mezcal Margarita
Using a fresh homemade sour mix and a pinch of salt creates a Mezcal Margarita with smooth, deep flavors that will make you feel like you’re lounging on a tropical beach. Quick Pickled Spicy Carrots With their vivid colors and tangy bite these quick pickled carrots get their unique flavor from being pickled with a poblano pepper and wholeallspice.
How To Make French Press Coffee If you’re after the perfect cup of coffee learn how to make French press coffee. It’s a simple brewing method that brings the flavors in coffee beans to life.Bees Knees Cocktail
The Bees Knees is a traditional summer cocktail recipe made with gin, lemon juice, and a honey simple syrup that lives up to its name with warm honey flavors and beautiful golden color. Grilled Mushrooms with Fresh Herbs What makes these grilled mushrooms so delicious is how the lemon juice adds a hint of acid, brightening up the mushrooms, and how the olive oil helps the fresh rosemary and thyme stick to the mushrooms asthey’re grilled.
Hickory Smoked Chicken Wings These tasty smoked chicken wings use Tabasco and a homemade spice rub with deep smoky flavors and some heat to create bold, flavorful smoked wings that are nice and crispy on the outside and tender and juicy onthe inside.
Mesquite Smoked BBQ Pork Ribs Mesquite smoked pork ribs are perfect for delicious barbecue. This smoked BBQ rib recipe uses Ancho chili powder, smoked paprika, and a little brown sugar to bring the flavors in the pork to life while adding a touch of sweetness. Fresh Raspberry Lemonade What makes this raspberry lemonade recipe so delicious is how the sweetness and the sass of the raspberries compliment the tartness ofthe lemons.
Smoked Beef Roast
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.* 1
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