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recipes

recipes

Sous Vide Ribeye
Radd Icenoggle, Townsquare Media
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Sous Vide Ribeye| Radd Cooking

Ribeye – the king of the grilling steak. Tender, marbled, and amazing, the ribeye is much-sought after. But how to improve on perfection?

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Chocolate Porter Ribs
Radd Icenoggle, Townsquare Media
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Chocolate Porter Ribs| Radd Cooking

What says Dad more than smoked ribs that are fall off the bone tender and filled with smoke flavor. Add in a spicy Chocolate Porter BBQ sauce, and I know that Dad will smile.

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Cedar Plank Salmon
Radd Icenoggle, Townsquare Media
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Stuffed Portobello Mushrooms With Cedar Plank Salmon| Radd Cooking

We created a stuffed portobello mushroom with cedar plank smoked salmon and a riff on gratin.

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Radd Icenoggle, Townsquare Media
Radd Icenoggle, Townsquare Media
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Huckleberry Witbier and Lime Marinated Salmon| Radd Cooking

Each late May, we are treated to these unbelievable salmon with a bright red flesh, a firm texture, and a rich flavor that makes them a very delicious dining experience.

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Radd Icenoggle, Townsquare Media
Radd Icenoggle, Townsquare Media
[

Bacon Blue Cheeseburger Balls with Sriracha Stout Ketchup| Radd Cooking

The glory of the bacon cheeseburger in a bite-size package with blue cheese, onion soup mix, and Wickle’s relish.

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Radd Icenoggle, Townsquare Media
Radd Icenoggle, Townsquare Media
[

Shabu-Shabu with Otter Water Broth| Radd Cooking

A Japanese version of fondue that uses boiling broth in lieu of oil to cook thinly sliced meat (beef tenderloin from Meyer’s Cattle in this recipe).

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Radd Icenoggle, Townsquare Media
Radd Icenoggle, Townsquare Media
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Pan-Seared Tuna with Pale Ale Cilantro-Ginger Relish| Radd Cooking

Seared to create a crisp crust and leave the interior rare, this yellow fin tuna steaks are flavorful when served with a simple cilantro-ginger relish that features the Deacon Belgian Pale Ale from Selkirk Abbey of Post Falls, Idaho.

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Radd Icenoggle, Townsquare Media
Radd Icenoggle, Townsquare Media
[

Donair| Radd Cooking

All of this weirdness creates the donair…you’ll never go back to gyros again.

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Radd Icenoggle, Townsquare Media
Radd Icenoggle, Townsquare Media
[

Turkish Scorpion Chicken Kebabs| Radd Cooking

The heat is balanced with pineapple and local Montana honey.

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Radd Icenoggle, Townsquare Media
Radd Icenoggle, Townsquare Media
[

Kona Flat Iron Steak | Radd Cooking

The Island Teriyaki is probably the most delicious teriyaki marinade I’ve ever had.

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Radd Icenoggle, Townsquare Media
Radd Icenoggle, Townsquare Media
[

IPA Ceviche Lettuce Wraps with Bacon | Radd Cooking

The temperatures keep creeping up as winter gives way to spring and eventually summer. With these sun-filled days, lighter fare for dinner is more in order. Ceviche, fresh raw fish cured in citrus juices, meets the requirements for the great summer dish; Quick, Fresh & Cooling.

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Rouladen
Radd Icenoggle, Townsquare Media
[

Rouladen with Spaten Gravy | Radd Cooking

Rouladen is a common German folk dish, that usually consists of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked in gravy. This recipe follows this tradition, but we add some Spaten Lager to the gravy and a little heat to the rouladen.

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