Smoked almonds would have to be one of my favorite snacks, and while there are many good options available with lots of different flavors ranging from simple sea salt to spicy habanero, they tend to be pricey.  Frequently one of our local markets runs sales on bulk raw almonds which usually I purchase to add to my yogurt and fruit for breakfast, but the recent sale got me to thinking.  Since I have an electric smoker instead of paying six dollars for a twelve ounce bag of nuts I could buy a pound for about half the price and make my own.  I don’t know why this had never occurred to me before, but there you have it.  I never realized how easy and fun it would be to make my own snack choosing which flavor of wood to use and which spices to add.  

Begin by soaking the raw almonds in a salt water brine overnight.  I have experimented with the length of time and find that around 12 hours seems to do the trick.  I have let them go as long as 24 hours and notice the skins of the nuts can begin to break down.  I pulverize the salt in my spice grinder which insures it completely dissolves in the water, this step makes it easy however probably not necessary, just make sure the salt is dissolved.  Use a glass or plastic container for the brine as salt water can damage metal pans and also release compounds into the water.

At the end of the brining time, drain the nuts and spread them out to dry on a towel to dry while you heat up your smoker.   I like to use hickory for the almonds, but you can experiment with some different woods to customize your treats.  What ever wood you choose just be sure to give it plenty of time to get burning before loading the almonds.  I have a wire mesh vegetable basket which I find works extremely well for this application, however you could also wrap one your smokers shelves with foil and poke some holes through it.

Melt a couple of tablespoons of butter in the microwave and add the salt and whatever spices you have decided to use.  Toss the nuts in the butter to make sure they are evenly coated before placing them in your smoker.  About two hours time seems to work about right for the nuts that are brined twelve hours.  Open the box and stir the nuts about half-way through the smoking time to make sure they get toasted evenly.

At the end of the smoking time spread the nuts out on a sheet pan to cool.  Once they have cooled give them a taste to see if they have enough crunch.  If you have brined the almonds a longer time they may not be a crisp as you like.  This is easily remedied by placing them in a 350°F oven for 10 to 15 minutes.  The almonds will crisp up as they cool so keep that in mind, over-roasting will give you a bitter flavor and dry out the nuts.  Store the cooled nuts in a plastic storage container or a glass jar.  The nuts will take on an even smokier flavor after being sealed in a container for 24 hours.

I ‘finish’ my almonds by pulverizing a teaspoon of salt in my grinder then shaking them in it.  I like the subtle flavor this brings and also the coating it gives the nuts.  For a bit of added zip I add a small amount of garlic or chili powder to the salt for the dusting.  It is fun to experiment with making this treat since you can flavor it anyway you like.   For a sweet nut you could use sugar and cinnamon, or I think curry and cumin would be very tasty as well.

Cashews and pecans also smoke very well, just follow the same basic outline.  Smoked nuts also make a great addition to holiday gift baskets.  There are many attractive options available for packaging candies and nuts, and people always really seem to appreciate gifts made with love.

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Hickory Smoked Almonds

Spicy smoked almonds are a favorite snack and easy to make in your electric smoker.  Customize your flavors to you personal taste. Make pounds of smoked nuts at a fraction of the store price.  Great gift idea too!

Course Appetizer, Snack

Cuisine American

Keyword hickory smoked almonds, smoked almonds, spicy smoked almond recipe

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Brine 12 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 1 pound

Author Christoph

Ingredients

Brine

• 2 quarts filtered water
• 2 tablespoons salt ground or pulverised

Nuts

• 1 pound raw almonds
• 2 tablespoons butter
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne powder

Instructions

• Pour filtered water into a non-reactive bowl.  Grind or pulverize the salt and add to the water and stir to completely dissolve.  Add the almonds and allow to brine for at least 12 hours or up to 24.
• Drain the almonds and spread them on a towel to dry while heating the smoker. 
• Heat smoker to 250 degrees F.  Add hickory chips to your smoker. 
• Melt butter in the microwave and stir in salt and spices.  Pour over dry almonds and stir well to coat.  
• Place almonds in a wire vegetable basket, grilling mat or on a foil lined sheet pan.  Smoke for about 2 hours stirring half-way through.
• If almonds are not crisp enough for your personal taste, bake on a sheet pan for 10 to 15 minutes in a 350 degree oven.
• Allow almonds to cool to room temperature before serving.  Store in an air tight container.
• Grind 1 teaspoon of salt to a fine powder.  Add to container of nuts and shake to coat.  

Notes

The almonds will have more of a smokey flavor after being in a sealed container for 24 hours.

 

If almonds are not as crisp as you like spread on a sheet pan and bake in a 350 degree F oven for 10 to 15 minutes.

 

 

An interesting combination of spices are added to a mixture of beef and pork to create a traditional Middle Eastern dish known as Kofta.  This flavorful meatloaf-style delight is usually formed as either a log or in balls and then grilled.  There are many recipes for this food which vary from country to country and family to family using different blends of spices and meats.  Depending on the region, kofta kebabs are served with sauces such as tzatziki or curries which add an additional dimension of flavor. 

Toasting the whole spices in a dry skillet will enhance the flavors.  I found a coffee grinder at a thrift store for only a few bucks that I reserve just for spices, but a mortar and pestle also will do the trick.  Just like making meatloaf I find that nothing works better to combine the meat and spices than my hands.  After the meat is well mixed I like to place it in the the fridge for a few hours to allow the flavors to come together.  To check my spices I fry a small patty of the meat in a skillet to sample which gives me the opportunity to adjust the spices before forming the kebabs and grilling.

To form the kebab I take a handful of the meat and pack it into a ball then roll it between the palms of my hand into a cigar shape.  Then I stick the skewer through the meat and squeeze in tight to the stick making final adjustments to the shape as needed.  Grill the kebabs over direct heat.  I cook each side about 6 or 7 minutes before turning a total of 4 times.  If you mess with them too much especially in the beginning the meat can fall off of the skewer.

In the Mediterranean Kofta is often served with Tzatziki Sauce which brings a nice cool to the spicy flavors of the kebab, while in south Asia curries may accompany the dish.  Regardless of the region a flat bread or Naan is typically eaten with this meal.

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Kofta Kebab

An interesting combination of spices bring a deep flavor to these grilled beef and pork kebab.  Serve with Tzatziki sauce and Naan bread for an authentic Middle Eastern dinner.

Course Main Course

Cuisine Mediterranean, Middle Eastern

Keyword grilling recipes, kofta, kofta kebab, kofta kebab recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Author Christoph

Ingredients

• ½ pound lean ground beef
• ½ pound fresh ground pork
• 3 Tablespoons onion finely minced
• 3 cloves garlic finely minced
• ½ cup parsley finely chopped
• 1 egg
• 3 teaspoons cumin seed roasted & ground
• 2 tablespoons ground coriander
• 1 tablespoon ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1 teaspoon red pepper flakes
• 12 wooded skewers soaked in water

Instructions

• Soak wooden skewers in water for several hours.
• Toast all whole spices in a small dry skillet. Allow to cool and grind.
• Mix meat and all spices together by hand in a large bowl.
• Refrigerate meat mixture for several hours to allow the flavors to develop. This step can be skipped in the interest of time.
• To check your spices form a small patty of the meat and fry in a skillet, adjust spices if needed and mix well to combine.
• Form the Kofta by molding a handful of meat around each skewer into a cigar like shape.
• Grill kebabs over medium high heat until browned and cooked through.

Notes

If you are using a packed sausage like Jimmy Dean reduce the amount of salt in the recipe by at least half.  The packaged sausages contain quite a bit of sodium.

 

I like to chill the meat mixture for several hours before grilling to allow the flavors to develop however this step can be skipped to shorten the overall prep time.

 

Fry a small patty of the meat to taste your spices and adjust if needed before forming the kebab.

 

For many people Memorial Day weekend is considered the official start of the grilling season.  Folks are digging our their grills, locating their tongs and spatulas, exchanging propane tanks, and purchasing charcoal in anticipation of the coming weekend.  For many of us this will be the first three-day weekend in a long time and with warmer weather it is a natural that everyone is ready to get outside and grill.  I however am one of those crazy people who insist on grilling year-round.  Like the postal motto, neither snow nor rain nor heat nor gloom of night keeps me from my grill, and over the years I have found there is almost nothing that can not be prepared on the grill.

While I do love a good burger and always enjoy a brat there are so many options for grilling I thought this coming holiday weekend would be a good reason to share some of my favorite things to grill.  So get your charcoal stocked or your tanks filled and enjoy some time with your family and friends.  Fire up the grill and cook with confidence and know what ever you decide to prepare you will make it memorable.

Grilled Romaine Salad

Grilled Pineapple & Cucumber Salad

Blue Cheese & Bacon Stuffed Onion

Crab Stuffed Jalapeno Poppers

Cedar Plank Salmon

Rosemary Lemon Chicken

Island Style BBQ Chicken

Wisconsin Style Beer Brats

Grilled Filet of Beef

Beer Can Chicken

White BBQ Chicken Shish Kebab

Rosemary Lemon Cheesecake

Smoking in your Gas Grill

I also hope this weekend that everyone will take some time to remember the reason for this holiday, the memory of the countless men and women who have gave their lives during active military duty as well as those who currently serve.

Fort Logan National Cemetery, Denver Colorado

Tender cuts of lamb are grilled to perfection then nestled on a bed of orzo and peas with feta cheese.  Mint chimichurri adds a delightfully bright freshness with an interesting combination of flavors and transforms this dish in to an amazing dining experience.  Easy to prepare, these elegant little lamb chops would most certainly be the perfect thing to serve your family this Easter.

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Grilled Lamb Chops with Mint Chimichurri

Tender cuts of lamb are grilled to perfection then nestled on a bed of orzo and peas with feta cheese. Mint chimichurri adds a delightfully bright freshness with an interesting combination of flavors and transforms this dish in to an amazing dining experience.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Ingredients

Chimichurri:

• 2 cups fresh mint leaves
• 1 cup fresh parsley
• ½ cup olive oil
• 3 Tablespoons white wine vinegar
• 3 Tablespoons fresh lemon juice
• 3-4 cloves garlic chopped
• 1 jalapeno cored and seeded
• salt, pepper, and sugar to taste

Orzo & Peas:

• 2/3 cups dry orzo pasta
• 1 cup fresh or frozen green peas
• ½ cup mint chimichurri above
• ½ cup crumbled feta cheese
• salt and pepper to taste

Lamb:

• 1 4-6 oz Lamb loin chop per person trimmed
• olive oil
• salt and pepper

Instructions

Chimichurri

• Pulse all ingredients in a food processor, season with salt pepper and sugar to taste.

Orzo

• Cook orzo in a pot of boiling water according to directions.   
• Add peas the last 3 minutes of cooking time. Drain and transfer to a mixing bowl.
• Stir in chimichurri and feta.

Lamb

• Rub both sides with olive oil, season with salt and pepper. Allow chops to sit for 30 minutes. 
• Grill each side for 4 to 5 minutes or until internal temperature reaches 145° F.

Notes

I love this dish for entertaining. I prepare both the chimichurri and the orzo in advance, so that all that is left to do is grill the chops when the guests arrive. Lamb could also be pan-fried or broiled if you prefer.

Ground beef, peppers, onion, black beans, and corn add flavor and texture to this easy to make treat. Delicious as the main course, or served on the side, these spicy pepper boats are sure to please.

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Southwestern Stuffed Peppers

Peppers, onion, black beans, and corn add flavor and texture to this easy to make treat. Delicious as the main course, or served on the side, these spicy pepper boats are sure to please.

Course Main Course

Cuisine Southwestern

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 3 large green peppers halved cored and seeded
• ½ pound ground beef browned and crumbled
• 1 medium onion diced
• 1 red pepper diced
• 1 jalapeno pepper diced
• 3 cloves garlic finely diced
• 1 ½ cups cooked rice
• 1 can black beans drained and rinsed
• ½ cup corn
• ¼ cup salsa
• ½ cup cheddar cheese shredded (divided)
• 3 tablespoon cilantro rough chopped
• ½ cup crushed corn chips or bread crumbs

Instructions

• Cut green peppers in half and remove seeds and ribs with a melon baller or spoon. Place pepper on a sheet pan.
• In large skillet, brown and crumble ground beef. Drain to remove excess grease.
• Sauté onion, red pepper, jalapeno, and garlic until onion is translucent.
• Place ground beef and onion pepper mixture in a large mixing bowl. Add rice, black beans, and corn.
• Mix to combine. Add salsa, ¼ cup cheese, and cilantro. Toss to mix.
• Spoon filling into peppers, and sprinkle with corn chips¹ or bread crumbs. Top with remaining cheese.

Oven: Bake in a 375°F oven for 15-20 minutes or until cheese is melted and peppers are cooked.

Grill: Heat grill on high. Turn off one half. Place peppers on the grill over the side with no heat and close the lid. Grill for 15 – 20 minutes or until cheese is melted and peppers are tender.

Tip: There always are quite a few small and broken chips at the bottom of the bag. Crush them and store them in a bag in the freezer to use as breading for fried chicken or to top a casserole.

Notes

These peppers can be prepared in the oven or on the grill. Substitute chicken for the beef, these peppers are a great way to use up some left overs, or skip the meat altogether for a vegetarian version. I plan one half peppers per person.

Related to both the Western cabbage and the common turnip, bok choy or Chinese cabbage is a widely popular and versatile vegetable. There are as many names for this white vegetable with leafy greens as there are varieties. Baby Bok choy also known as Shanghai Bak Choi (上海白菜) is prized for its mild flavor and tender texture.

As part of my summer “Keep the heat out” campaign, I decided to try it on the grill, and was very pleased with the results. The little cabbages held up extremely well, and grilled up tender and delicious. I will definitely do this one again. Now….. time to plan an Asian inspired back yard party.

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Grilled Baby Bok Choy

An Asian inspired grilled side dish of tender baby bok choy with a spicy finish.

Course Side Dish

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Christoph

Ingredients

• 4 heads baby bok choy, about 1 pound
• ¼ cup rice wine vinegar
• 2 tablespoon chili garlic sauce
• 2 teaspoons light brown sugar
• 2 tablespoon sesame oil
• ½ teaspoon ground black pepper
• soy sauce

Instructions

• Heat grill on high. Brush to clean and reduce to low.
• Trim large leaves from the bok choy and cut in half lengthwise. Rinse well under cold water to remove any grit. Pat dry with a paper towel.
• In a small bowl whisk together vinegar, chili sauce, brown sugar, oil, and pepper.
• Place bok choy cut side up in a pan or on a plate. Pour the rice wine chili mixture over the bok choy.
• Place the bok choy cut side down on the grill, cover, and cook until tender, about 10 minutes. Place on a serving platter and drizzle with any remaining rice vinegar mixture and a little soy sauce.

With temperatures in the mid to upper 90’s since the beginning of June, I have moved almost all of my cooking operations outside to the grill. While we do love all the traditional grilled foods, like burgers, dogs, ribs, and chicken, it has been my personal challenge to come up with new and different ideas. This has been a very fun exercise for me, opening my mind to endless possibilities, and I have gained a new perspective on grilling. There really is nothing that you can make on the stove or in the oven, that you can’t do on the grill.

The other day, the local market had beautiful blueberries on sale for 1.49/pint. I of course snatched up a few being the berry lover I am. When I got home I began pondering what I was going to do with my newly acquired bounty. I do love to bake, and have been missing not producing some kind of baked goods. I started thinking about what I might like to attempt. After a quick inventory of my larder, I decided to give a cheese cake a try, I mean why not? If I would use a water bath and an indirect heat method, why wouldn’t this work? I figured the worst that could happen was that I might ruin some ingredients, and burn a bit of gas. Anticipating that the cake might pick up a bit of smokey flavor from the grill, I finalized my plan with a savory approach. Fresh rosemary from the garden and lemon, a great combination with blueberries.

This cake surpassed my expectations. The flavor combination was amazing, and to my surprise only took on a very subtle hint of smokiness that worked very well with the rosemary. I would call this one a total success!

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Rosemary Lemon Ricotta Cheesecake

Creamy cheesecake with a hint of lemon and rosemary, topped with blueberries. Amazing combination of flavors!

Course Cakes, Dessert

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Author Christoph

Ingredients

Cheesecake

• 1/3 cup butter, softened
• 3/4 cup sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 2 15 ounce cartons of ricotta cheese, room temperature
• 1/3 cup flour
• 1 tablespoon baking powder
• 2 teaspoon fresh rosemary, chopped
• 1 tablespoon lemon zest

Blueberry Topping

• 1 pint fresh blueberries
• 2 tablespoons sugar
• 1 teaspoon corn starch
• 1/4 cup water
• 1 teaspoon lemon juice
• 1 cinnamon stick

Instructions

Cheesecake

• Oven: Heat to 325°F.
• Grill: Place a pan with about 1 1/2″ of water on one side. Position a baking rack over the pan. Heat the grill on high with lid closed. When ready to bake turn off the burners under the pan of water, and reduce the heat on the other burners to medium low.
• Grease and flour a 9 ” springform pan.
• Cream together butter and sugar. Mix in egg yolks and vanilla. Add ricotta cheese and stir to combine. Do not overwork.
• Sift together flour and baking powder. Add to the ricotta mixture and stir just enough to combine. Mix in rosemary and lemon.
• Using a hand-held mixer, beat the egg whites until soft peaks form. Fold egg whites gently into ricotta mixture. Pour batter into the prepared pan.
• Oven: Bake for 45 minutes, then turn off the oven. Leave cheesecake in the oven for another 45 minutes.
• Grill: Place cake on wire rack above water and close the lid. I was able to hold a pretty steady 325°F. I checked the cake at 45 minutes, and the center was not quite set, so I went another 15 minutes. Resist the temptation to open the grill other than just a quick check.
• Run a knife around the edges of the pan, and allow to cool in the pan for 30 minutes. Remove the sides of the pan and transfer to a wire rack to cool completely. Refrigerate for 4 hours before serving.

Blueberry Topping

• Place all ingredients in a sauce pan and simmer for about 20 minutes or until the sauce has thickened. Cool before serving over cheesecake.

Notes

I baked this cake outdoors on my gas grill, however you can always use your oven.

Romaine lettuce takes on a slightly nutty flavor after a quick kiss from the grill. This interesting and easy salad is full of incredible flavors and will make the perfect side dish to most any meal.

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Grilled Romaine Salad

Romaine lettuce takes on a slightly nutty flavor after a quick kiss from the grill. This interesting and easy salad is full of incredible flavors and will make the perfect side dish to most any meal.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Christoph

Ingredients

• 3 hearts of Romaine lettuce
• 4 tablespoons olive oil
• ½ cup balsamic vinegar reduced
• salt and pepper to taste
• ½ cup Gorgonzola crumbles
• ½ pound of bacon crisped and crumbled
• ½ cup red onion diced
• ¼ cup toasted walnuts optional

Instructions

• In a large skillet cook the bacon. When crisp drain on a paper towel and allow to cool before crumbling. Set aside.
• Add the onions to the bacon drippings, and cook until translucent. Remove from pan and drain.
• In a small pan over medium heat, reduce the balsamic vinegar by one half or to a syrup consistency. Allow to cool.
• In a dry skillet over medium-high heat toast walnuts until fragrant. Allow to cool
• Cut each head of lettuce in half length-wise. Do not remove the root end it will hold the lettuce together. Brush both sides of each head with olive oil. Lightly season with salt and pepper (both the bacon and the cheese are salty, so go easy).
• Heat grill to medium high. Brush the grill to clean, and wipe with an oiled paper towel or cloth. Place the lettuce “face” down directly over the heat for about 2 minutes or until you see a bit of color around the edges. Turn over and grill for another minute. Do not leave on the grill too long, the lettuce will become very soggy.
• Drizzle each half with the balsamic reduction. Sprinkle with onions, bacon, nuts, and cheese.

Notes

Hearts of Romaine are quite often sold in a three pack. This recipe is for preparing one package or six halves. I plan a half a head per person. You can easily adjust this up or down depending on your group.

Lettuce will wilt and become soggy if grilled too long, the key here is quick.

Fresh flavors of summer come alive on this cool and crisp cucumber and herb pizza. A grilled crust is the base for this mouth-watering light and healthy summer treat. Prepared on the grill, the crust brings a slightly smokey wood fired oven flavor to this dish. Great as an appetizer or a meal, try this one at your next backyard grilling party. Your friends will never see this one coming.

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Cucumber and Herb Grilled Crust Pizza

Fresh flavors of summer come alive on this cool and crisp cucumber and herb pizza. A grilled crust is the base for this mouth-watering light and healthy summer treat.

Course Appetizer, Main Course

Cuisine American, Retro

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

• 3 Tablespoon Ricotta cheese
• 1 Tablespoon Greek yogurt
• 1 Tablespoon chives finely chopped
• 1 Tablespoon dill finely chopped plus more for garnish
• 1 Tablespoon basil finely chopped, plus more for garnish
• 1 Tablespoon parsley finely chopped
• 1 Tablespoon thyme finely chopped
• 1 Tablespoon mint finely chopped (optional)
• salt & pepper to taste
• 1 cucumber thinly sliced
• ¼ cup grape tomatoes quartered
• pizza dough

Instructions

• Mix the cheese, yogurt, herbs, and salt & pepper. Taste, and adjust to liking.
• Slice cucumber and tomato.
• Roll dough out and place on a baking sheet to take to your grill.
• Heat grill on high and brush to clean.
• Reduce heat to medium high heat, Wipe the grill with an oiled cloth or paper towel.
• Place dough directly on grill (once the dough has been placed on the grill, do not attempt to move it other than to turn it).
• Grill for about 2 to 3 minutes per side turning only once. I pay attention more to the dough than the time. The crust will bubble and you can watch for some color to appear around the edges. Flip using a pizza paddle or large spatula.
• Remove the grilled crust and allow to cool.
• Spread the crust with the herbed cheese mixture, arrange cucumbers and tomatoes, and garnish with some more fresh herbs.
• Serve at room temperature.

Notes

Here is my easy recipe for Pizza Dough.  Dough can be divided and frozen in freezer bags so all you have to do is thaw and use.