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?
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.
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.
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.
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.
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).
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.
Donair| Radd Cooking
All of this weirdness creates the donair…you’ll never go back to gyros again.
Turkish Scorpion Chicken Kebabs| Radd Cooking
The heat is balanced with pineapple and local Montana honey.
Kona Flat Iron Steak | Radd Cooking
The Island Teriyaki is probably the most delicious teriyaki marinade I’ve ever had.
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.
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.