This recipe was a late addition to our New Year’s Eve menu to say goodbye to 2020! It is also the first time we have attempted wings using the Traeger. We have certainly had great results with other chicken dishes on the Traeger, so we had all the faith these wings would be top notch.
1 package of party wings (serves 4)
1/4 cup corn starch
1/2 cup of dry rub
1/4 cup Heinz 57
3 tablespoons butter
1/2 cup Franks Red Hot
Preheat Traeger to 375 degrees F. Wash chicken wings and pat dry. Place in a bowl and sprinkle with cornstarch all over and then again with dry rub. Be diligent to ensure the rub completely covers each wing; this ensures each bite will have optimum flavor! Take the time here and you will taste the quality and care.
Smoke chicken wings for 30 minutes on the Traeger at 375 F turning once about halfway through. Try to limit the amount of times you open the smoker lid.
While wings are on the smoker, melt butter in a saucepan over medium-low heat adding Heinz 57 and Franks Red Hot. Whisk frequently and continue to simmer to help bring the sauce together.
After 30-35 minutes the chicken wings should be approaching an internal temp of 165 degrees – the minimum for poultry – so remove from smoker and place in a bowl and coat liberally with sauce from the sauce pan. Once the wings have been sufficiently covered, return to the smoker (still at 375 F) for 10 minutes; this will help ‘set’ the sauce. Keep the sauce from the bowl/saucepan so you can sauce one more time before service. This dish travels very well! Pull at this point and then re-sauce/re-heat at your destination.
This amazing side is based on an original recipe on epicurious and is a fantastic pair for cold weather comfort food!
3 (10-ounce) packages frozen leaf spinach, thawed
5 tablespoons unsalted butter
3/4 cup chopped onion
3 garlic cloves minced or crushed
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly nutmeg
1 cup heavy cream
2 large butternut squash – peeled, quartered, and seeded
1/4 cup finely grated Parmigiano-Reggiano
Preheat oven to 400 degrees.
Squeeze thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic for 3-5 min stirring periodically. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
Cut squash to separate bulb section the straight neck section, then cut pieces in long strips into 1/8-inch-thick slices. Take good care as butternut squash is awkward and easy to cut yourself.
Layer squash and spinach mixture in baking dish 13 x 9, using about 1/5 of squash and 1/4 of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and add remaining 2 tablespoons of butter, then cover directly with wax paper. Bake 25 to 30 minutes until squash is tender and filling is bubbling. Uncover and bake gratin another 10-15 min until browned slightly.
2-3 pounds Beef Tenderloin (fat trimmed)
Salt and Pepper to taste
3 tablespoons Extra Virgin Olive Oil
4 tablespoons Butter (divided)
2 Shallots (minced)
2 Garlic cloves (minced)
1 1/2 pounds Button Mushrooms (minced)
3 fresh Thyme sprigs (leaves pulled)
2 pieces Puff Pastry (thawed)
1/3 cup English Mustard
1 Egg plus 1 tablespoon of Water (whisked)
1/4 cup Red Wine
1/2 cup Beef Stock
1 tablespoon Creme Fraiche
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment.
Take the streak out of the refrigerator and let come to room temperature, about 30 minutes before you’re ready to cook it. Season well with salt and pepper. Heat a large pan (cast iron if you have it) over medium-high. Add about 3 tablespoons of oil to the pan and sear meat on all sides until golden brown, about 8 – 10 min. Drain the excess fat from the pan and set aside to cool.
Heat another large saute pan over medium-high. Add 3 tablespoons of butter add the shallots and a pinch of salt and cook for 2 to 3 minutes, until softened. Add garlic and cook just until fragrant, about 1 minute. Add the mushrooms and thyme, season with salt and pepper and toss to incorporate. Saute for 5 minutes, stirring occasionally, until the mushrooms are cooked and there is very little moisture remaining in the pan. Remove from heat and allow to cool.
Roll out the pastry on a lightly floured surface to about 3 to 4 inches longer and 5 to 6 inches wider than the tenderloin. Brush the center area with the mustard and spread the cooled mushroom mixture onto the pastry, piling mostly in the center. Place the meat into the center of the pastry. Fold the dough around the beef to cover completely and seal by pressing gently.
Transfer to the parchment lined baking sheet, seam-side down. Brush with the egg wash and season with salt. Bake for 30 to 35 minutes, until the pastry is a nice golden brown and the internal temperature reaches 125 to 130 degrees Fahrenheit for medium rare. Remove from pan and allow to rest. Return the original saute pan over a medium heat; deglaze with red wine, scraping up the crispy bits with a wooden spoon. Whisk beef stock, remaining butter and the creme fraiche just until warm.
1 (4-lb) beef tenderloin, trimmed and tied
1 Tbsp kosher salt
1 Tsp fresh ground black pepper
1 Tbsp chopped fresh rosemary
1 Large garlic clove
2 Tbsp extra virgin olive oil
2 Cups crème fraîche
1/4 Cup white horseradish
Grated zest of 1/2 orange
Pinch of crushed red pepper
Got this recipe courtesy of the NY Times and it rocketed to the top of our favorites list. Enough said, just make it and reap the rewards!
We bought our beef at Costco and cleaned it ourselves. That keeps the cost down. For more on cleaning a tenderloin, this video is helpful.
Heat oven to 450 degrees.
Season the cleaned tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 minutes per side.
Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
In a small bowl, whisk the crème fraîche, horseradish, orange zest and crushed red pepper. Let the mixture sit in the fridge for a few hours so the flavors can assimilate.
1 English cucumber, peeled, halved lengthwise, and thinly sliced
1/4 Tsp salt
1/4 Cup minced shallots
2 Tbsp chopped fresh mint
1 Tbsp seasoned rice vinegar
1 Tbsp honey
1 Tsp dark sesame oil
1/4 Tsp ground red pepper
To prepare chicken, place each chicken thigh between 2 sheets of waxed or parchment paper; pound to 1/2-inch thickness using a meat mallet. Combine soy sauce and next 5 ingredients (through garlic) in a large bowl or zip-top plastic bag. Add chicken to soy sauce mixture and marinate in refrigerator 30 minutes, turning bag occasionally.
To prepare cucumbers, place cucumber slices in a colander/strainer; sprinkle with salt, tossing well. Drain for 1 hour. Place cucumber slices on a few layers of paper towels; cover with additional paper towels, pressing down occasionally. Combine cucumber, shallots, and next 5 ingredients in a large bowl; mix gently. Cover and set aside.
Heat a grill pan or griddle over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4-6 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining thighs if necessary. Serve 2 thighs over a bed of cucumbers and enjoy!
It doesn’t get much better than a Philly Cheesesteak when it comes to comfort food! Checkout our adaptation that you can whip up at home for lunch or dinner!
1 (12-ounce) flank steak or skirt steak, trimmed
1/4 Tsp kosher salt
1/4 Tsp freshly ground black pepper
2 Tsp extra-virgin olive oil (separate each Tsp)
1 Cup thinly sliced onion
1 Cup thinly sliced green bell pepper
1 Cup thinly sliced red bell pepper
2 Tsp minced garlic
1/2 Tsp Worcestershire sauce
1/2 Tsp lower-sodium soy sauce
2 Tsp all-purpose flour
1/2 Cup 1% low-fat milk
1 Oz provolone cheese (torn into small pieces)
2 tablespoons grated Parmigiano-Reggiano cheese
4 Hoagie rolls
Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add bell peppers, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until heted through and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses, stirring until smooth. Keep warm and stir frequently to keep the sauce smooth.
Hollow out each half of the rolls, leaving a 1/2-inch-thick shell.. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; add the top half back on and serve.
1 Large can of crushed tomatoes
1 Cup of yellow onion chopped (roughly half of a smaller onion or 1/4 of a larger one)
1 Tbsp of olive oil or canola oil
1/2 Tbsp of butter
2 Cloves of garlic minced
1 Tsp of Oregano
1/2 Tsp of dried parsley
1 Pinch of red pepper flakes
Melt butter in the bottom of a medium sauce pan under medium heat and add oil. Drop in onion and begin to sweat for 1-2 minutes. Add in minced garlic and stir frequently to ensure onions cook evenly. Now add the seasoning and stir for 15 seconds. This will help the aromatics of the dried seasoning. Add crushed tomatoes and lower to a simmer.
For the Meatballs:
16 Ounces ground sirloin
1/4 Cup panko
1/4 Cup breadcrumbs with Italian seasoning
1/3 Cup of chopped fresh basil
3 Garlic cloves minced
Pinch of kosher salt
Pinch of fresh ground black pepper
1 Large egg, slightly beaten
2 teaspoons of olive oil
1 Oz of Parmesan cheese
Combine seasonings, garlic and beef in a large bowl and mix using your hands. Add the egg and continue to mix the meat so the seasoning is spread evenly throughout. Shape the mixture into even balls roughly the size of a golf ball. Heat the olive oil in a large skillet over medium-high heat. Add meatballs, cook 5 minutes browning on all sides. Reduce heat to low and add marinara. If necessary, use some water from the pasta pot to add liquid. Cover and cook for 11 minutes (perfect time for cooking the pasta).
We adapted this recipe from a recommendation in the NY Times, and one important point is that kale is a great choice for stir-fry because it retains its texture.
1 Bunch (about 10 oz) kale stemmed and washed
1 14 Oz package of firm tofu, sliced about 1/4 thick in the shape of dominos
1 Tbsp soy sauce
1 Tbsp of rice wine vinegar
1/4 of chicken or vegetable stock
1 Tsp of corn starch
1/4 Tsp salt
1/2 Tsp ground pepper (white if you have it)
1/4 Tsp of sugar
1 Tbsp sesame oil (canola and peanut oil work as well)
1 Tbsp of minced garlic
1 Tbsp of minced ginger
1/4 Cup of carrots cut into 2 inch julienned
1 Tsp of House of Tsang Szechuan Stir Fry Sauce
Bring a medium sauce pan to a boil (lightly salted). Add the kale and blanch one minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and set up in a bowl near your wok.
Lay the slices of tofu flat on a paper towel and cover with another layer of paper towel.
In a small bowl combine the soy sauce, stir fry sauce, rice wine vinegar, stock and corn starch. Combine the salt, pepper and sugar in another small bowl. Have both bowls in arms reach of the wok.
Heat a 14-inch wok or a 12-inch steel skillet over high heat until a drop of water evaporates immediately when added. Swirl in the oil at this point, coating the lower sides of the pan and swirling the pan to coat the bottom then add the tofu. Stir-fry for one to two minutes and/or until they begin to brown. Add the garlic and ginger and stir fry for no more than 10-15 seconds. Add the carrots and stir-fry for 1 minute. Then add the kale, salt pepper and sugar and then toss together. Add the soy sauce mixture and stir-fry for another 1-2 minutes.
Remove from heat, and serve with noodles or rice. For this meal we went with a basic brown rice.
Another note from the original recipe is that blanched kale can keep in the refrigerator for up to 4 days.
4 Cups of Chicken Stock
1/2 Yellow onion, diced
1 Minced garlic clove
2 Cups of Butternut Squash, peeled and cubed
8 Ounces of boneless, skinless chicken, cut into 1 inch pieces
1/2 Cup of smooth alone butter
1 Cup of Kale, coarsely chopped (collard greens work well too)
2 Tablespoons of fresh ginger, minced
Course salt and freshly ground black pepper
1 Lime, cut in wedges
Preheat oven to 350 degrees. Toss butternut squash codes with olive oil, garlic, salt & pepper. When oven is ready roast butternut squash for 10 minutes until slightly soft. On medium heat in a large stock pot, cook onion and garlic in olive oil. When translucent, add chicken stock and bring to a boil. Reduce heat and add chicken (raw), then cover and simmer for 20 minutes. The chicken will cook in the soup.
In a small bowl, whisk together the almond butter and 1/2 cup of the existing soup mixture. Add the kale, ginger and squash to the soup and return to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in the almond butter mixture and then season with salt and pepper.
Let soup continue to cook to make sure that greens cook through. When soup is ready, ladle into bowl and squeeze lime over soup. Do not forget the lime, this is an incredible flavor addition to the soup!