Grilled Strawberry Kebabs
Grilled Strawberry Kebabs with Mascarpone Mousse **This recipe was featured as part of the 2025 Fired Up Grilling Class** INGREDIENTS 24 ripe medium strawberries, hulled (about 1 1/2 pounds) 1 tablespoon vegetable oil 4 tablespoons pure maple syrup 1/4 cup loosely packed mint leaves, torn 1 teaspoon finely grated lemon zest 3 tablespoons lemon juice 8 oz mascarpone, softened 8 oz cream cheese, softened 3 tbsp lemon curd 1 ½ tbsp lemon juice (fresh is best) 4 oz heavy cream 1-2 tbsp powdered sugar Your Content Goes Here 1/2 cup balsamic vinegar 1/2 granulated white sugar DIRECTIONS Strawberries Preheat a grill or grill pan to medium-high and scrape it clean with a grill
Grilled Asparagus
Grilled Asparagus **This recipe was featured as part of the 2025 Fired Up Grilling Class** INGREDIENTS 1 pound asparagus, trimmed and peeled (if desired) 3 tablespoons (45 ml) extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon, halved crosswise DIRECTIONS Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. If using a gas grill, preheat half the grill to high. Toss asparagus with 2 tablespoons olive oil and season with salt and
Grilled Vegetable Pasta Salad with Parsley Vinaigrette
Grilled Vegetable Pasta Salad with Parsley Vinaigrette **This recipe was featured as part of the 2025 Fired Up Grilling Class** INGREDIENTS 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 6 tablespoons olive oil 1 cup finely chopped Italian parsley 1 garlic clove peeled 1 pound pasta of choice (bow-tie, penne or fusilli work great) 1 1/2 tablespoons olive oil 1 small garlic clove, finely minced 2 tablespoons olive oil 2 large red bell peppers, seeded, cut in half 2 large ears fresh corn, husked 2 large zucchini, sliced (1/2-inch thick) 1 large red onion, sliced (1/3-inch) DIRECTIONS In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt,
Grilled Chicken Leg Quarters with Rhubarb BBQ Sauce
Grilled Chicken Leg Quarters with Rhubarb BBQ Sauce **This recipe was featured as part of the 2025 Fired Up Grilling Class** INGREDIENTS 4 chicken leg quarters BBQ Spice Blend Rhubarb BBQ Sauce (link to recipe below) DIRECTIONS Rub chicken with BBQ spice blend and refrigerate for at least 4 hours, overnight is best. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. If using a gas grill, preheat half the grill to high. Place chicken
Rhubarb BBQ Sauce
Grilled Rhubarb BBQ Sauce **This recipe was featured as part of the 2025 Fired Up Grilling Class** INGREDIENTS 8-10 rhubarb stalks (enough for ~8 cups when chopped) 1 red onion, sliced into ½ inch whole slices 1 head garlic 1 cup hard cider 1 cup brown sugar ½ cup ketchup ¼ cup balsamic vinegar 2 tablespoons Worcestershire sauce 2 tablespoons chili powder 1 tablespoon liquid smoke* 2 teaspoons salt 1 teaspoon ground cinnamon ½ teaspoon cayenne pepper DIRECTIONS Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of the coal grate. Set cooking grate in place, cover grill
Double Chocolate Biscotti
Double Chocolate Biscotti **This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event** INGREDIENTS 6 tbsp butter melted (salted butter) 1/2 cup cocoa powder 1/2 cup white sugar 3/4 cup brown sugar 3 large eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cup flour + 3 tbsp for sprinkling on work surface 1/2 cup mini chocolate chips DIRECTIONS Mix melted butter and cocoa powder together until smooth. Beat in sugar. Beat in eggs, one at a time, mixing with each addition. Add vanilla, salt, baking soda and flour. Mix well. Stir in chocolate chips. Cover dough and refrigerate for 30 minutes. Preheat oven
Chicken Shawarma
Chicken Shawarma **This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event** Chicken INGREDIENTS 1 lb boneless, skinless chicken breast 1 tsp allspice 1/2 tsp cumin 1 tsp garlic powder 1 tsp red pepper flakes 1/2 tsp cinnamon 1/2 tsp coriander 1/2 tsp Kosher salt DIRECTIONS Mix spices in a glass baking dish. Add chicken, cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat over to 350 degrees F Cover chicken and bake in marinade for 30 minutes, turning once. Uncover, and cook for an additional 5-10 minutes or until chicken is browned and cooked through. Remove chicken from baking dish,
Olive Focaccia
Olive Focaccia **This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event** INGREDIENTS 6 cups bread flour, plus extra for dusting 3 tsp Kosher salt 3 1/2 cups tepid water 4 tbsp olive oil, plus more for finishing 2 cups pitted green olives, drained Course sea salt for finishing DIRECTIONS Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on slow speed. As the dough starts to come together, gradually add the remaining water. Mix for a further 5-8
Baked Fennel Pasta
Baked Fennel Pasta **This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event** INGREDIENTS ½ Lb macaroni or penne pasta Salt 8-8½ oz prepared fennel bulb as described below. Start with 10-11 oz bulb. 1 large onion, chopped into ½-inch pieces 3 Tbsp prepared minced garlic ¼ teaspoon red pepper flakes 1½ tsp whole fennel seeds 1 quart “Tomato, basil, garlic” pasta sauce 1 tsp ground fennel seeds 1½ tsp dried Oregano 1½ tsp dried thyme 15 oz ricotta cheese 1 cup shredded Parmesan-Asiago-Romano cheese blend (or just plain shredded parmesan) 8 oz “Italian style” mozzarella cheese blend (or just plain shredded mozzarella) DIRECTIONS Prepare the fennel
Cucumber Salad with Sesame Ginger Vinaigrette
Cucumber Salad with Sesame Ginger Vinaigrette **This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event** INGREDIENTS 1 cups English cucumbers, chopped 1 cup diakon radish, chopped 1/2 cup carrots, shredded 2 tbsp rice vinegar 4 tbsp sesame oil 1/4 cup green onions, sliced on bias 1 tbsp fresh ginger, grated 1 tsp sugar 1/2 tsp kosher salt DIRECTIONS Whisk together rice vinegar, sesame oil, grated ginger, sugar and salt in a medium bowl. Add cucumbers, radish and carrots in dressing and toss to coat
Ceviche
Ceviche **This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event** INGREDIENTS 1 lb seafood (we used Swai at the event) 1/3 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped 2 serrano peppers 1/3 cup English cucumber, seeds removed and diced small 8 tbsp fresh lime juice 2 tbsp fresh lemon juice 1/2 tsp dried oregano 1/2 tsp kosher salt 1/4 tsp freshly cracked black pepper 1 avocado, diced small DIRECTIONS Cut the shrimp in half lengthwise (so it makes two thin slices of shrimp) and then cut each half into 3-4 smaller pieces (depending on how chunky you want). In a food
L.A. Kalbi (flanken-style short ribs)
L.A. Kalbi (flanken-style short ribs) **This recipe was featured as part of our 2022 Fired Up grilling demonstration.** INGREDIENTS 8 garlic cloves 1/2 large or 1 medium Asian pear, peeled, cored, cut into large chunks 1x1” piece ginger, peeled, coarsely chopped 1/2 cup mirin (sweet Japanese rice wine) 1/2 cup soy sauce (not low-sodium) 1/2 cup sugar 1/4 cup toasted sesame oil 1/2 teaspoon freshly ground black pepper 2 1/2 lb. ¼"–½"-thick crosscut bone-in beef short ribs (flanken-style; about 12 three-bone strips) DIRECTIONS Blitz garlic, Asian pear, and ginger to a smooth purée in a food processor or blender. (Or, finely grate garlic and ginger; grate Asian pear on large holes of a