Sriracha Pork Chops

Recipe adapted from Better than Bouillon. For more information about Better than Boullion, visit

4 (1”) boneless pork chops
2 Tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1 Tablespoon minced garlic
1 Tablespoon Sriracha sauce
1 Tablespoon freshly chopped cilantro
1 Tablespoon freshly squeezed lime juice
1⁄4 cup brown sugar
2 teaspoons freshly minced ginger

Mix the Roasted Chicken Base, garlic, sriracha, cilantro, lime juice, brown sugar and ginger in a small mixing bowl. Add half of the mixture to a resealable plastic bag and add the pork chops and refrigerate for at least 3 hours and up to 8 hours.

Reserve the rest of the marinade, covered and refrigerated until ready to use.

Set the EGG for direct cooking at 425°F/218°C.

Remove the pork chops from the marinade and place directly onto the EGG. Grill for 4 minutes. Using tongs, turn the pork chops and brush with the reserved marinade. Grill for an additional 4–5 minutes.

Remove the pork chops from the EGG and brush with the reserved marinade before serving.

Serve immediately.

Makes 4 servings




Pig Candy Recipe

1 cup brown sugar
1⁄2 tsp pepper
1 lb thick cut bacon
1⁄2 cup maple syrup

Set EGG for direct cooking (without convEGGtor) at 350°F/177°C. Cover a baking sheet in foil, and place a wire rack on the baking sheet.

Mix together brown sugar and pepper in a small bowl. Cover strips of bacon with brown sugar mixture. Then, place the bacon on the wire rack.

Place baking sheet in the EGG and allow to cook until the bacon starts to crisp. Then brush the top of the bacon with maple syrup, flip the bacon and brush the other side with maple syrup as well. Allow to continue to cook until it is to your preference of doneness. Remove and serve.

*You may serve it with a small side of additional maple syrup for dipping if you’d like it to be extra sweet!




Cheese and Sausage Recipe

1 lb Italian sausage
3 cups biscuit mix
1 egg, lightly beaten
2 tsp minced garlic
4 cups shredded sharp Cheddar cheese
1⁄4 cup milk
*1⁄2 tsp Cayenne pepper for added spice

Set EGG for indirect cooking at 350°F/177°C with a Baking Stone.

Cover a Perforated Cooking Grid with aluminum foil and spray with vegetable oil cooking spray.

Combine all ingredients in a large glass mixing bowl. Use your hands to mix the ingredients together.

Form the mixture into balls, approximately 1” in size, and place on the perforated grid.

Roll extra aluminum foil into four small 1⁄4” balls. Place these on the Baking Stone, and place the Perforated Grid on top of the aluminum balls. This will allow for an even cook.

Cook in EGG for 15-20 minutes.

Makes 60 servings




Grilled Rockefeller Oysters Recipe

Recipe from chef Linkie Marais. For more recipes, please visit


12 shucked oysters
1⁄4 cup butter
1⁄2 cup red onions (chopped)
4 cloves garlic
1⁄2 cup Pinot Grigio
21⁄2 cups spinach (roughly chopped)
2 tbsp heavy cream
2 tbsp clam juice
1⁄2 cup mozzarella
2 tbsp crunchy bacon (chopped finely)


Set the EGG for direct cooking at 375°F/191°C.

In a Big Green Egg Stir-Fry and Paella Pan or other grill-safe pan, sauté onions in 2 tbsp butter on medium high until slightly translucent. Add Pinot Grigio and simmer for 2 minutes. Add the rest of the butter and garlic and cook for 1 minute. Add spinach and cook until spinach is wilted, and then add the heavy cream and clam juice and cook for a few more seconds.

Top oysters with spinach mixture and mozzarella and place on a Perforated Cooking Grid or directly on the cooking grid for about 5 minutes or until the cheese bubbles. Sprinkle with bacon and enjoy!




Strawberry Pound Cake recipe

This is the perfect dessert to make when strawberries and raspberries are fresh and plentiful. This pound cake is particularly moist because of the addition of yogurt to the recipe. The coulis is a thick strained fruit sauce and joins the macerated berries on top of the cake. The coulis is also delightful served over ice cream with fresh berries.

Pound Cake
1 cup unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs
3 cups cake flour
1⁄4 teaspoon table salt
1⁄4 teaspoon baking soda
1 cup plain yogurt
2 teaspoons vanilla extract

Strawberry-Raspberry Coulis
1 pound fresh strawberries, hulled and quartered
1 cup raspberries, fresh or frozen
1 cup granulated sugar
2 tablespoons freshly squeezed lemon juice

Whipped Cream
1 cup heavy cream
1⁄2 cup confectioners’ sugar
1⁄2 teaspoon vanilla extract

Set the EGG for indirect cooking at 325°F/177°C.

To make the pound cake, in a large bowl using an electric mixer, cream the butter and sugar for 3 to 5 minutes. Add the eggs, 1 at a time, with the mixer on low. Blend until the eggs are completely incorporated. Mix the flour, salt, and baking soda in a separate bowl. With the mixer on low, add the yogurt and the flour mixture, alternately, until both are completely incorporated. Add the vanilla and continue mixing for 15 seconds.

Pour the batter into the prepared loaf pan and place the cooking grid. Close the lid of the EGG and bake for 1 hour, or until an inserted toothpick comes out clean.

To make the coulis, using a small paring knife, quarter the strawberries and place them in a small bowl with the raspberries. Add the sugar and lemon juice. Using a spoon, toss the strawberries and raspberries in the sugar. Place half of the strawberries and raspberries in the bowl of a blender or food processor fitted with the steel blade and refrigerate the other half. Puree the berries in the blender for 3 minutes on high. Strain the coulis into a small bowl.

To make the whipped cream, using a whisk or electric mixer, beat the cream, confectioners’ sugar, and vanilla for 5 minutes, or until light and fluffy.

To assemble, place a slice of cake on each plate. Top with the macerated strawberries and raspberries, spoon the coulis over the berries, and top with the whipped cream.

Serves 6 to 8




Chicken Grillsycles with Rum Butter Sauce Recipe

Just because winter has turned the weather chilly doesn't mean you have to forgo firing up your grill. In fact, grilling in the winter is a fun and fiery way to eat hearty and stay warm. Here are five winter grilling tips from BBQ king and cookbook author Ted Reader who says, "Have a no fear kind of attitude, keep it simple and make it delicious." What are you waiting for? Turn up the heat!

Winter grilling tips

Known as Toronto's king of barbecue, Ted Reader has put his pyrotechnic charm in print with more than a dozen cookbooks, his latest being Napoleon's Everyday Gourmet Grilling, Napoleon referring to the line of grills Reader considers hands-down the finest. With more than 100 grills, barbecues and smokers in his yard — that he uses — there isn't a lot of question that this man knows how to grill. And that includes all foods in all seasons. Come summer sun or inclement winter weather, there's nothing that should get in the way of good grilled food. You just need to be prepared.

Winter grilling tip #1: Dress warmly

You don't walk out to shovel snow without being well-dressed for the winter conditions and you shouldn't grill outdoors without being warmly clad either. Reader suggests, "Long johns, a turtle neck, layers of clothing, but not so many that you cannot move." In addition, he recommends warm gloves that allow you to move your fingers, such as gloves that have the ability to remove the finger tips.

Winter grilling tip #2: Keep your tanks full

"If using propane make sure your tank or tanks are kept full. Propane does not perform as well in the cold as does natural gas," says Reader. That means check your tank today and get it filled before you decide to fire up your grill. You may also need to give your grill a few more minutes than usual to heat to the proper temperature. If the outdoor temps are frigid, your grill is starting off cold, too.

Winter grilling tip #3: Keep it simple

Because you are braving the elements, consider recipes that are simple and quick so you don't get soured on the experience. In addition, Reader warns that, in the winter, food will take a little longer to cook compared to summer time. He says, "A good positive attitude and patience is very important."

Winter grilling tip #4: Grill with the lid closed

According to Reader, successful winter grilling does require a change in technique. He says, "In the summer I suggest high heat, grill lid open and lower heat, lid closed, but for the winter I say lid closed all the time. You must keep the heat in."

Winter grilling tip #5: Have fun

Think of winter grilling as a culinary adventure. You get to enjoy the fresh, brisk air — hopefully with a few friends or family members — and show winter that its cold isn't going to deter you from delicious grill-fired food. Reader sums it up: "Have fun and you can cook anything."

Ready to get grilling? Try this succulent recipe

For more of Reader's rave-worthy recipes, visit or pick up one of his lip-smacking cookbooks.

Chicken Grillsycles with Rum Butter Sauce

Serves 4 Delicious any time of the year, these chicken skewers are literally finger-licking good with a tantalizing array of tastes and textures. Tender chicken and a succulent sticky rum sauce coated with a crunchy nut crust. Yum! Ingredients:
1 pound boneless skinless chicken breasts
1 pound boneless skinless chicken thighs or legs
4 large sugar cane skewers or bamboo skewers or chopsticks, soaked in rum
3 to 4 tablespoons your favorite BBQ seasoning
1/2 cup butter
2 tablespoons minced fresh ginger
1 tablespoon chopped garlic
1/2 cup peach preserves
1/2 cup honey
1 tablespoon soy sauce
3 ounces your favorite rum
2 green onions, finely chopped (green and white parts)
Chopped fresh herbs, to taste
3 tablespoons vegetable oil
2 cups crushed assorted nuts (cashews, peanuts, almonds or all) Directions:
1. Cut chicken into large chunks, about 2-inch pieces. Season chicken liberally with BBQ seasoning. Next skewer chicken, packing meat firmly together onto each skewer. Make ‘em big, about 8 ounces of chicken per person. Repeat with remaining chicken and set aside. 2. To make rum butter sauce, combine butter, ginger, garlic, peach preserves, honey, soy sauce, rum, green onions and fresh herbs in a small pot over medium heat. Heat gently, whisking to combine. Remove from heat and set aside. 3. Preheat grill to medium-high (about 400 degrees F.). Brush chicken lightly with vegetable oil. Place chicken skewers onto grill and sear chicken on all sides, about 4 to
5 minutes. 4. Reduce heat to medium-low, close grill lid and indirectly grill-roast for 18 to 22 minutes or until fully cooked (minimum internal temperature of 170 degrees F.). Baste with rum butter sauce during last quarter of grilling time, until the whole thing is really sticky. 5. Line a flat work surface with a sheet of aluminum foil. Cover foil with an even layer of crushed nuts. Give chicken a final baste, remove from grill and roll chicken grillsycles in the nuts to crust. Repeat with remaining chicken grillsycles and serve.


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Tips for the snow & Grill Swordfish Steaks recipe

Neither Sleet Nor Snow Nor…



Here’s a letter I received recently that introduces the topic of cold weather grilling even better than the barbecuers’ conundrum: When it snows, what do you shovel first? The path to your garage or the path to your grill?

Mastery of winter grilling has three major benefits:

  1. You and your family and friends can conceivably enjoy the incomparable flavors of grilled and barbecued food year-round, and not just for three to four months
  2. You’ll appear courageous and daring—a breed apart from “fair weather” grillers
  3. The primeval connection to our distant cave-dwelling ancestors is intensified in challenging weather, i.e., even if your kitchen stove is in perfect working order, you can pretend, while braving the elements, that were it not for you and the power of the fire you built, your family would be gnawing on a frozen joint of raw meat.


Snowy grilling on the set of BBQ U

A general word about safety: Grilling anytime of the year, of course, is a potentially dangerous activity, but some hazards are specific to cold weather. Winter clothing, for example, is not only bulky, but highly flammable. Be mindful of where you are in relation to the grill at all times. If you wear a long scarf, tuck the loose ends safely in your jacket. Wear grilling gloves, such as the Best of Barbecue extra-long suede gloves. Make sure footing is secure around the grill and free of slick or icy patches. (Sidewalk salt can help here.) Always have a working fire extinguisher at the ready.

Below are some other cold weather grilling tips (followed by a new recipe) to get you started on the path to winter grilling glory:

  • Position your grill in a wind-protected outside area (wind really reduces your grill’s efficiency) that is well-ventilated. Never grill in a garage, under a porch overhang, or other enclosed area. Not only is the potential for a fire great, but deadly carbon monoxide can build up. Clear any accumulation of snow off the grill.
  • If grilling with gas, check all lines and connections for leaks. In cold weather, parts become brittle or cracked. Make sure the control knobs are not frozen and turn freely.
  • Once you’ve started your gas grill or built your fire, replace the grill lid and preheat the grill for at least 20 minutes.
  • Line charcoal grills with heavy duty aluminum foil, shiny side up, to help retain and reflect heat; poke holes through the foil corresponding to the bottom vents.
  • Have plenty of extra fuel on hand. When charcoal grilling, I like to have a second kettle grill for lighting and holding live coals. Or have extra chimney starters at the ready on a heat-proof surface. (Not on your wooden deck!) Add coals every half hour, or as needed.
  • Heat escapes rapidly each time the grill lid is lifted; resist the urge to “peek.” A digital temperature probe can keep you apprised of what’s going on under the lid. Some charcoal grills come equipped with a built-in thermometer—very useful in the wintertime.
  • Allow extra time. Food will take longer to cook in cold weather—anywhere from 30 to 100 per cent longer.
  • Remember, winter days are short. If lighting around the grill is dim, supplement it with a Clip-On Grill Headlight or food-illuminating Lumatongs. At the very least, have a flashlight on hand.
  • Save the ambitious menus for friendlier grilling conditions. Select foods that can be cooked quickly—in 30 minutes or less— over direct heat. Steaks, chops, burgers, chicken breasts, shrimp, fish steaks or filets, kebabs, etc., are all good bets.
  • In my experience, smoking is very difficult to do in cold weather as many smokers are constructed of thin-gauge metal and do not retain heat well. You can smoke in a kettle grill if you maintain temperatures of 250 to 275 degrees by periodically adding fresh coals.
  • Rather than throwing soaked wood chips directly on the coals, which will immediately cool them, make a smoker pouch (see how on page 17 of How to Grill) and put it directly on the grill grate.
  • Gas grills with double-walled construction are better at holding in heat. Kamodo-type cookers, such as the Big Green Egg ( are extraordinarily heat-retentive, too.
  • My assistant, Nancy, has winter camping experience, and reports people unthinkingly touch hot surfaces when they themselves are cold. Don’t let your guard down. Don’t touch your hot grill without grilling gloves or other protection.

If you have any cold weather grilling tricks or tips you’d like to share, post them on the Barbecue Board. Thanks in advance from all of us.


Grilled Swordfish Steaks with Garlic Parmesan Butter

Serves 4


4 swordfish steaks (each about 3/4 inch thick and 6 to 8 ounces)
Coarse salt (kosher or sea) and freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Garlic Parmesan Butter (recipe follows)

1. Rinse the swordfish steaks under cold running water, then blot dry with paper towels. Place the swordfish in a nonreactive baking dish and season generously on both sides with salt and pepper. Sprinkle the lemon juice over the fish, turning to coat both sides. Drizzle the olive oil over both sides of the swordfish. Let the swordfish marinate in the refrigerator for 15 to 30 minutes.

2. Set up the grill for direct grilling.

3. When ready to cook, brush and oil the grill grate. Arrange the swordfish steaks on the hot grate, placing them on a diagonal to the bars. Grill the steaks for 2 minutes, then rotate a quarter turn to create an attractive crosshatch of grill marks. Continue grilling the swordfish until the undersides are nicely browned, about 2 minutes longer. Repeat on the second side. To test for doneness, press one of the swordfish steaks with your finger; it will break into clean flakes when fully cooked. Another test is to insert a metal skewer through the side of one of the steaks for 20 seconds: It should come out very hot to the touch.

4. Transfer the grilled swordfish to a warm platter or plates. Top each steak with a pat of Garlic Parmesan Butter.


Garlic Parmesan Butter

Leftover butter is great on grilled bread, potatoes, or vegetables.


Makes about 2/3 cup

8 tablespoons (1 stick) unsalted butter, softened
2 cloves garlic, minced
1/4 cup finely chopped fresh curly parsley
1/4 cup freshly grated Parmesan
1 teaspoon finely minced lemon zest
Coarse salt (kosher or sea) and freshly ground black pepper

Place the butter in a medium-size bowl and cream it using a whisk or wooden spoon. Add the garlic, parsley, cheese, lemon zest, and salt and pepper to taste and beat until the butter is light and fluffy. Transfer the butter to a square of plastic wrap or waxed paper, and form into a log-like shape. Tightly twist the ends of the plastic wrap or waxed paper to completely enclose the butter. Refrigerate or freeze until hardened. To use, unwrap, let warm slightly, and slice into pats.

On Super Bowl Monday, I received the following e-mail from intrepid winter griller Steve Hoch. I’m sure you’ll join me, once you read it, in saluting his winter grilling accomplishments and philosophical acceptance of his team’s loss.


You would have been proud of me this weekend, brother. I’m in Wheaton, Illinois, about 20 miles outside of Chicago, where it was -5 to -11 degrees below “0” all weekend. I’m pretty sure I was the only guy grilling in the area all weekend. On Saturday, I successfully pulled off 4 racks of baby back ribs using your brown sugar, salt, pepper, and paprika rub* (couldn’t go wrong there), along with some soaked hickory chips. I was concerned about the cooking time increasing due to the frigid weather; but to my surprise they were done in the usual hour to hour fifteen minutes on the old Weber 22.5” gas lit kettle! I haven’t used the gas igniter since I purchased your chimney starter. I just don’t need it; and besides, the regulators in the line usually freeze up in the extreme cold.

On Super Bowl Sunday in the same climate, I pulled off your Bratwurst Hot Tub to perfection right down to the grilled peppers I saved frozen from my vegetable garden last summer. It would have been a perfect day if our Bears had showed up. Maybe next year, as they say. Thank you for all you pass along. It is put to good use!

Steve Hoch
Wheaton, Illinois


Yours in righteous grilling,
Steven Raichlen, Grill Master and Editor-in-Chief
Nancy Loseke, Features Editor

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Tips for Grilling in the Snow

Brrrrrrr. It's getting awfully chilly out there. Everyone in my neighborhood, myself included, have been dusting off our snow shovels and breaking out the winter gear so we can dig out after each big storm. And as we all dig out our houses, there's one very important thing that no Weber lover should forget: Clear off that grill! Yep, you heard me. I know many believe that wintertime means grilling time is over, but that couldn't be further from the truth. Grilling is a year-round event and I for one love the ritual and excitement of bundling up and then firing up.

In fact, the latest Weber GrillWatch™ survey reveals that plenty of people share my same passion for winter grilling. More than half of American grill owners grill all year round and a whopping 37 percent keep on grilling when the temperature dips below freezing.

The numbers don't lie and I know I'm in good company. Therefore, I thought it would be appropriate to share my top five tips for successful winter grilling.

  1. Make sure you're decked out in all your best cold-weather clothing. I know your grill may be warm, but bundle up, and remember to avoid any scarfs, tassels or other clothing items that could come in contact with the grill during use! Your hands, feet, ears, and face will thank you later.
  2. Make sure you clear a path to your grill and remove all snow and ice before ignition—the weather alone will lower the temperatures inside the grill, so any additional snow will just add to this problem. Also, make sure there is ample room around the grill for you to move freely and give your grill enough time to pre-heat. In below freezing temperatures, the pre-heating process could take up to twice the time, so plan accordingly.
  3. Charcoal lovers should always be prepared with extra briquettes in cold weather. Grilling time may need to be extended or the grill may need a little extra fuel to reach the right temperature, so add briquettes when necessary. Gas grillers have it a little easier, but just remember to position the grill at a 90 degree to the wind. This will help control the temperature inside the grill even throughout gusty cooking hours.
  4. Through freezing temperatures and high winds, your Weber grill still knows how to get the job done, so be patient even if it's taking a little longer in cold weather. Winter temperatures aside, it's always a good idea to use a meat thermometer to make sure you food is grilled properly and to perfection.
  5. No matter the weather—snow, rain, sleet, wind—never grill inside your garage or under an overhang. Grilling safely is always the best policy, so be sure your grill is at least five feet away from all combustible materials and in a well ventilated area. 
  6. Finally, remember to grill with the lid closed. Grilling when the temperature is below freezing will lead to longer cooking times and the more you open the lid, the longer your food will take.

So now, if you'll excuse me, I need to grab my coat and head out to the grill. I hope you'll follow suit...


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Smoked Turkey

Once you try this brined turkey, you’ll agree that nothing does a better job of roasting meats than the EGG. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more smoking wood chips in increments during cooking. This turkey would be great for holidays, and you can use the leftovers to make wonderful sandwiches.

16 cups (1 gallon) water
½ cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
2 heads garlic, halved
1 (12-pound) turkey
2 lemons, quartered
10 sprigs thyme
10 sprigs sage
1 cup chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Garlic powder

Set the EGG for direct cooking at 350ºF/177ºC.

Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, add the ConvEGGtor, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the ConvEGGtor and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF/74ºC.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.

Serves 8





  • 3 Tbsp. butter
  • ½ tsp. vanilla extract
  • red & yellow food coloring or orange gel coloring
  • 5-1/2 cups mini marshmallows
  • 6 cups crispy rice cereal
  • mini tootsie rolls
  • candy for decorations, M&M's, candy corn, etc.


  1. In a large saucepan, melt and slightly brown butter on medium heat. Add vanilla extract and marshmallows. Stir until marshmallows are completely melted. Add food coloring until desired orange color is reached. Add cereal and stir until completely combined. Turn off heat and let sit for a few minutes, until cool enough to handle.
  2. When mixture has cooled enough, spray your hands with cooking spray and mold cereal mix into circles. (I made nine medium sized pumpkins). Unwrap a tootsie roll and press into each pumpkin top. Add candy for the eyes and noses (we used a little frosting to adhere). Eat and enjoy!

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Pumpkin Cheesecake Truffle Mummies (no bake)

PREP TIME: 20 mins

COOK TIME: 30 mins

TOTAL TIME: 50 mins

These no-bake pumpkin cheesecake truffles are so easy to make and are perfect for halloween parties! They are so yummy they will be the first thing to disappear at the dessert table!

Serves: 14


  • 1½ cups gingersnap cookie crumbs
  • ¼ cup canned pumpkin purée
  • ⅓ cup graham cracker crumbs
  • 3 tablespoons powdered sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 3 ounces cream cheese, softened
  • ½ cup white chocolate chips
  • white chocolate chips or white dipping chocolate (like CandiQuik)
  • red food coloring


  1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
  2. Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
  3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
  4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.


*makes about 14 truffles and cook time refers to chilling time
*recipe adapted from 

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Balsamic Glazed Steak Rolls

Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out of this world delicious.



8 thin slices sirloin or flank steak (length and width according to personal preference)

Extra virgin olive oil

Salt and freshly ground black pepper

Fresh rosemary, chopped

1 red bell pepper, sliced into thin strips

1 green bell pepper, sliced into thin strips

1 medium zucchini, sliced into thin strips

1 medium yellow onion, halved and then thinly sliced

A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

1 teaspoon extra virgin olive oil

1 large clove garlic, minced

1/4 cup dark balsamic vinegar

2 tablespoons dry red wine

2 teaspoons brown sugar

2 sprigs fresh rosemary

1/4 cup Progresso™ beef flavored broth


  • Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
  • Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  • Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
  • For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
  • Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.


Rollin' with my veggies ... in delicious balsamic glazed steak rolls!


One of my favorite German dishes is called Rouladen. Tender strips of beef are smeared with mustard, strewn with salt and freshly ground black pepper, and stuffed with onions and bacon, then rolled up, pinned with toothpicks, fried until browned, and simmered in a delicious gravy.

Today's dish is an Italian-inspired version. Tender cuts of beef are rubbed down with olive oil, freshly ground black pepper and chopped rosemary, then stuffed with strips of sautéed bell peppers, onion, zucchini, and mushrooms. They're rolled up, grilled, and then drizzled with a balsamic vinegar glaze that is infused with garlic, fresh rosemary, and a touch of brown sugar. The result: Molto delizioso! 

These rolls are quick to assemble and prepare once you have the prep work of chopping the vegetables and making the glaze done, both of which can be performed hours in advance. The rolls can even be prepared far in advance until they're ready for the grill. They're perfect for grilling outside, fried in a pan or a ribbed cast iron skillet. I live in Washington state, so guess what I opted for? You got it. Who wants to grill outside when it's raining? Let's just say that I make good use of my ribbed cast iron skillet.

The glaze is out-of-this-world amazing. Drizzled over these grilled steak rolls, you're going to fall in love – and so will your lucky guests.


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