Sentences with phrase «fire roast meats»

After meeting at the University of Alabama in Tuscaloosa, they were lucky to learn how to fire roast meats from Tuscaloosa BBQ legend Moses Day.

Not exact matches

Often he slept in dirty cabins, on earthen floors, before the fire; ate roasting ears for bread, drank buttermilk for coffee, or sage tea for Imperial; took with a hearty zest deer or bear meat, or wild turkey, for breakfast, dinner, and supper, if he could get it.»

The smell of it all, the meat slowly roasting to a delicious brown over smoking fires, the hungry and happy crowds waiting in patience until the spits are turned for the last time, and...

When meat or vegetables are kept for many hours on a grating above a slow fire, the combination of roasting and smoking brings the food into a state in which it will keep for a long while, even in the tropics.

My hubby needs meat:) It extended the recipe & the fire - roasted tomatoes were great!!

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroFire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beerofire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Often in post-Colonial Virginia, for the sake of room and the safety of the main house from fire, meat was roasted or baked in an outdoor oven that resembled today's home wood - burning pits.

«We cook an assortment of soul food side dishes to accompany our fire - roasted meats.

The smell of it all, the meat slowly roasting to a delicious brown over smoking fires, the hungry and happy crowds waiting in patience until the spits are turned for the last time, and the clatter of thousands of dishes as they are set upon the long tables before the hungry multitude — all this lingers in the memory, and makes one long to see a «cue» again.

Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized for over 35 years in fire - roasting high - quality meats utilizing the centuries - old Southern Brazilian cooking technique of churrasco.

Fogo offers guests a wide variety of simply seasoned meats that are carefully fire - roasted to expose their natural flavors.

Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized for more than 36 years in fire - roasting high - quality meats utilizing the centuries - old Southern Brazilian cooking technique of churrasco.

Southwest - Style Tacos, three tacos filled with a choice of grilled shrimp, chicken, fresh tilapia or lobster meat, topped with house - made fire - roasted corn, avocado salsa and jalapeño ranch

I think you'll find that between the wonderfully aromatic spice blend, veggies, fire - roasted tomatoes, and soy sauce (used for additional umami), you won't miss the meat or dairy in this vegan taco pasta!

2 Tablespoons Olive Oil 1 Large Onion, Peeled & Diced 2 Carrots, Peeled & Diced 2 Celery Stalks, Diced 1 Red Bell Pepper, Cored & Diced 1 Green Red Pepper, Cored & Diced 3 Garlic cloves, Peeled & Minced 1 Pound Ground Turkey Meat 1 (15 Ounce) Can Black Beans 2 (14 Ounce) Cans Fire Roasted Tomatoes 2 Cups Frozen Corn 2 Canned Chipotle Chilies With 2 Tablespoons Sauce, Finely Diced 2 Teaspoons Ground Chipotle Chili Powder Salt & Pepper To Taste 1 Teaspoon Ground Cumin 1/2 Cup Ground Cornmeal Garnish of Choice

MORE: Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized for more than 37 years in fire - roasting high - quality meats utilizing the centuries - old Southern Brazilian cooking technique of churrasco.

I've included the recipes for the pasta, Meat Ragu, and a Fire Roasted Bechamel Sauce.

Heritage Fire is a food and wine event featuring 3,500 + pounds of fire - kissed meat roasted en plein air by 25 + top chFire is a food and wine event featuring 3,500 + pounds of fire - kissed meat roasted en plein air by 25 + top chfire - kissed meat roasted en plein air by 25 + top chefs.

The full dining menu at this authentic Southern Brazilian steakhouse features an extensive variety of delectable, fire - roasted meats that are specially carved to each guest's preference.

I love the fragrant aroma of grassfed meat roasted in front of a charcoal fire!

During the cold season, the fire in the hearth rekindles the atmosphere, conjuring up memories of slowly cooked soups, spit - roasted meats and polenta; the summer offers romantic dinners on the splendid terrace overlooking the lake, which sparkles under the light of the moon and the stars.

As the largest city in Tuscany, the famous wines of Chianti feature prominently in Florentine restaurants - the perfect accompaniment to robust, meat - based dishes, from superb salamis and ham, to succulent meat and game roasted over open fires.

Enjoy mezze and a variety of salads before sampling main courses including superb daily roasts, grilled fish, meat cuts and pizzas from the wood fired oven.

Savor a lavish buffet including sizzling kebabs from the barbecue and delicious «shawarma» (spit - roast meat wraps); and watch spellbinding displays from fire dancers, musicians, belly dancers and «tannura» dancers — whirling dervishes — under the night sky.

Enjoy a wonderful selection of local seafood or succulent, wood - roasted meats and delectable desserts in the main dining area in front of a glowing fire or out on the deck looking across the waters of Mission Bay.

The 4 - year - old fell into an uncovered fire pit used by the tenants of the apartment house to roast and / or barbecue meat.