Best In Smoke

Outdoor Cooking: Grilled Pizza

Most people have run into this scenario:  You’re having a pool party and everyone starts getting hungry.  Half the camp wants to crank up the grill and the other half want to order pizza.  There is no reason you cannot have both.  Pizza translates well to the grill.

The secret to a really good pizza is a blast of heat from the bottom to cook the crust with a slightly softer heat to warm toppings and melt cheese.  That is right in the wheel house of your grill.  The open flame, be it from charcoal or gas, is perfect for crispy crust and closing the lid will surround the toppings with a blanket of cozy heat and a kiss of smoke flavor.

pizzaPizza, grilled or not, can be broken down into two elements – crust and toppings.

For the crust you can purchase some of the pre-cooked “skins” out there like Boboli or Mama Mia’s.  You can even get creative and turn various breads into crust like Italian loaf, naan or pita.  You can also stop by your favorite pizza parlor and purchase raw dough balls from them and put them in the freezer until you’re ready to use them.  Or you could make the dough from scratch with this handy recipe:

  • 1 tablespoon active dry yeast or 1 oz brewer’s yeast
  • 1 1/2 cups warm water (between 100 and 110 degrees)
  • 3 cups AP flour
  • 1/2 cup semolina flour
  • 1 tablespoon extra-virgin olive oil
  • Pinch of salt
  1. In a small bowl, sprinkle the yeast on the warm water and stir to dissolve it. Set aside until the yeast starts forming bubbles – about 5 minutes.
    Sift the flour. Pour the flour into a large bowl or on a work surface. Mold the flour in a mound shape with a well in the center.  With a wooden spoon, draw the ingredients together.
  2. Mix everything with your hands to form dough.  Sprinkle some flour on the work surface. Place the dough on the floured surface. Knead the dough briefly with your hands pushing and folding.  Knead just long enough for the dough to take in a little more flour, and until it no longer sticks to your hands.
  3. With your hand, spread a little olive oil inside a bowl.  Transfer the dough into the bowl.  On the top of the dough, make two incisions that cross, and spread with a very small amount of olive oil. This last step will prevent the surface of the dough from breaking too much while rising.  Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume.  The time required for rising will depend on the strength of the yeast and the temperature of the room.
  4. When the dough is double its original size, punch it down to eliminate the air bubbles.  On a lightly floured work surface, cut the dough into three equal pieces.  Knead each piece to form a ball – these are called dough balls.
  5. On the work surface, using a rolling pin and your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter – this is called a skin.

I like to make large batches of pizza dough at one time and then freeze the dough balls in individual zip top bags until I want to make a pie.  They take a few hours to defrost at room temperature or overnight in the refrigerator.

PizzaNow that you have your skin ready you can either throw it on the grill by itself to cook part of the way (par-cook) before topping it and returning it to the grill or you can top it first and then carefully move it to the grill. The latter will take some practice but you’ll be rewarded with a more cohesive pie.  Regardless of which way you go I suggest investing in a peel – the giant spatula that pizza parlors use.  You’ll thank me later.

As for toppings, well, that’s up to you.  You can stick to tradition with tomato sauce, pepperoni and mozzarella or experiment with less conventional adornment.  It is outdoor cooking so why not replace the marinara with BBQ sauce, pulled pork for the pepperoni and pepper Jack for the mozzarella?  Try basil pesto with grilled chicken, sun dried tomatoes and feta for a pie that is a good deal more authentic than many in this country know.

For the kids you can make a chili dog pizza with turkey chili, sliced turkey hotdogs and cheddar cheese.  Adults can garnish theirs with relish, kraut, onions or even jalapeños.  You can take a grilled pizza skin and cover it with yogurt drizzled with honey and sliced fruit for dessert.

In a small bowl, sprinkle the yeast on the warm water and stir to dissolve it. Set aside until the yeast starts forming bubbles – about 5 minutes.
Sift the flour. Pour the flour into a large bowl or on a work surface. Mold the flour in a mound shape with a hole in the center.  Using a spatula, draw the ingredients together.  Then mix with your hands to form a skin.
Sprinkle some flour on the work surface. Place the dough on the floured surface. Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticks to your hands.
With your hand, spread a little olive oil inside a bowl.  Transfer the dough into the bowl.  On the top of the dough, make two incisions that cross, and spread with a very small amount of olive oil. This last step will prevent the surface of the dough from breaking too much while rising.
Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.
When the dough is double its original size, punch it down to eliminate the air bubbles.  On a lightly floured work surface, cut the dough into three equal pieces.
On the work surface, using a rolling pin and your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.

Outdoor Cooking: Kebab Tips

Originally posted at TheKitchenHotline.com:

Hailing from the mysterious sands of the Persian Empire comes a dish that is both stunning in presentation and simplistic in preparation.  It is also quite misunderstood.  Americans first became familiar with this food-on-a-stick under the name shish kebab and as time has worn on we have ditched half of the name.  Unfortunately we ditched the wrong half.  As it turns out shish means on-a-stick while kebab refers to seasoned meat cooked any number of ways most of which do not involve a stick.

Omaha Steaks Tenderloin KabobsBut like with Christopher Columbus misnaming chilies as peppers, the damage is already done.  For the rest of this post when I refer to kebabs I mean meat-on-a-stick.  Kebabs come in lots of variations including the original shish kebab, Italy’s spiedini and ultimately even the corn dog – a batter dipped, deep fried kebab although that is a pretty loose interpretation.

Now when most of us think of kebabs we think of a long sword like skewer with alternating bits of vegetable and protein.  That makes a striking display but it is not exactly sanitary, especially with poultry.  Cross contamination is a serious concern with kebabs.  You simply do not want raw chicken liquid getting on your vegetables.

That’s why food safety experts suggest cooking the protein all together and the vegetables on a separate skewer.  Sure it doesn’t look as nice but it also won’t have you reaching for the Imodium at 2 AM either.  If the presentation is that important to you then reassemble the skewers after everything has cooked.  Beef, lamb, duck and seafood do not carry nearly as much danger as chicken and turkey do.

Here are a few other tips for a successful kebab experience:

  • Be sure to marinate no less than 30 minutes and no longer than 24 hours.
  • Only marinate in the refrigerator to avoid food-borne bacteria.
  • Meats should be cut bite-sized (uniformly-sized 1 to 2-inch cubes) for quick and even cooking.
  • Fatty meats can be cooked at a higher temperature. Lean meats will need a longer time at a lower heat.
  • When using seafood, choose firm-textured fish (salmon, tuna, mahi mahi, swordfish, shark, etc.) and shellfish.
  • A light spray of cooking oil will help keep the kebabs from sticking. Turn the kebabs often for even cooking.

FREE: Martha Stewart’s Grilling Cookbook

Martha Stewart Grilling CookbookMartha Stewart practically invented branding oneself.  The queen of entertaining is a Jill-of-all-trades so when it comes to firing up the grill she knows how to get things going.  Of course when you’re Martha you don’t have fuss with things like lighting the charcoal chimney or scraping grill grates.  You just call pals like Texas BBQ expert Tim Love, Best in Smoke star Chris Lilly and legendary master griller Steven Raichlen.

For the summer grilling season Martha has put together a cookbook featuring recipes from some of the best in Que and a few of her famous friends like Emeril Legasse and Elizabeth Karmel.  What’s more she is offering her Summer Grilling Cookbook for free.

You can download a copy by visiting HERE.

FOOD NETWORK JUNE HIGHLIGHTS

Food Network Press Release:

“Food Network Star” Season 7 Kicks-Off Sizzling Summer Programming
Two New Series Premieres: “Bobby Flay’s Barbecue Addiction” and“Extreme Chef”
Plus: Season Premiere of “Cupcake Wars” and Father’s Day Fun On-Air and Online

NEW YORK – May 11, 2011 – Food Network jumpstarts summer on Sunday, June 5th at 9pm with the return of the number one series, Food Network Star, kicking off the most exciting and challenging season to date with countless guest stars and 15 finalists vying for their own Food Network show. On-air and online, Food Network also serves as the most comprehensive grilling destination this summer. Primetime “Grilling Week” programming starts off with the Best In Smoke season finale on Sunday, May 29th at 9pm and continues with 20+ hours of hit series from Sunday, May 29th – Saturday, June 4th from 8-11pm. And, 12 hours of “In The Kitchen” daytime programming feature the best-of-the-best grilling recipes from Food Network favorites on Saturday, June 4th from 7am-2pm and Sunday, June 5th from 7am-12pm including the series premiere of Bobby Flay’s Barbecue Addiction on Sunday, June 5th at 11am. Plus, online at FoodNetwork.com/Grilling, fans can access the ultimate grilling guide with expert recipes, tips and techniques including eight exclusive videos with Bobby Flay. In Food Network’s new series, Extreme Chef, premiering Thursday, June 30th at 10pm, chefs compete in seemingly impossible challenges for the chance to win $10,000. Cupcake Wars returns for its third season on Tuesday, June 14th at 8pm. Viewers can also get ideas for the perfect Father’s Day with an on-air theme weekend on Saturday June 11th from 7am-2pm and Sunday, June 12th from 7am-12pm along with an online package at FoodNetwork.com/Dad featuring exclusive content from Guy Fieri. Join the Food Network conversation on Facebook and Twitter.

FEATURED FINALE
Best In Smoke:Premieres Sunday, May 29th at 9pm
After three grueling episodes of competition, three of the best barbecue masters are left to compete for the ultimate title of “Best In Smoke.” In the season finale, the competitors’ culinary knowledge and stamina are tested as they face off in three catered events in one day. Each location showcases a different element of the New York lifestyle including ballparks, Broadway and bars. The finalists must feature brisket in at least one of their meals, which can take up to 12 hours to cook. With their eye on the prize, this final battle determines which competitor wins the $50,000 grand prize and the coveted title of Best In Smoke.
FEATURED SERIES
Food Network Star: Premieres Sunday, June 5th at 9pm
Food Network’s number one series, Food Network Star, returns for season seven with the most intense tests of talent and exciting guest stars. With 15 finalists vying for the ultimate dream job, his or her own Food Network show, they strive to follow in the footsteps of their culinary idols. The finalists must first prove they have the charisma and culinary prowess to impress the selection committee: host/judge Bobby Flay, new selection committee member Giada De Laurentiis and Food Network executives Bob Tuschman and Susie Fogelson. Culinary competence and on-screen star potential will surely separate a true star from just another cook in the kitchen. For more information and press materials, visit the online press site.
·         Premiering Sunday, June 5th at 9pm –“Lights, Camera, Cook”
In the two-hour season premiere, the 15 finalists meet in Los Angeles at Hollywood’s famous Grauman’s Chinese Theater to kick off the competition with a breakfast dish that best represents their personal culinary style. Next, the competitors head to the Original Farmer’s Market in Los Angeles to meet Alton Brown (Good Eats, Iron Chef America), who places the finalists in five groups of three, challenging them to create an on-air promo for a “night of programming” with a four-course meal, presented to a panel of media member judges including Mario Lopez (Extra), Hal Rubenstein (InStyle) and Jess Cagle (Entertainment Weekly).
·         Premiering Sunday, June 12th at 9pm – “In the Line of Fire”
In this 90-minute super-sized episode with two eliminations, the remaining 14 hopefuls, joined by pizza-throwing champion Tony Gemignani, put their own personal twist on pizza. With a surprise elimination after the first challenge, the 13 finalists dive in to the next competition in three groups to make restaurant dishes accessible to the everyday cook at home. Scott Conant (24 Hour Restaurant Battle), Anne Burrell (Secrets of a Restaurant Chef, Worst Cooks in America), and Pat and Gina Neely (Down Home with the Neelys) join to critique the contestants not only on flavor and creativity, but also on the ability to adapt the recipe for the average consumer.
·         Premiering Sunday, June 19th at 9pm – “Dueling Desserts”
To kick off this sugary sweet 90-minute episode, the 12 finalists make dinner using only Hershey’s ® products. Then, surprise guests Duff Goldman (Ace of Cakes) and Robert Irvine (Restaurant: Impossible, Worst Cooks In America) challenge the 12 finalists to create a “Dueling Dessert” party. Two teams, two personalities and two different demands – the contestants set out on Team Duff and Team Robert to create decadent dessert dishes to suit the tastes of their team captains.
·         Premiering Sunday, June 26th at 9pm –“Cougartown and Paula Deen”
Season five Star winner, Melissa d’Arabian (Ten Dollar Dinners), kicks off the episode by challenging each of the 11 finalists to create an amuse bouche in 45 minutes using Kellogg’s ® cereals, toaster pastries, and items typically found in a home kitchen. Michael Symon (Iron Chef America)joins the contestants as they present their dishes. Then they head to the set of ABC’s hit series Cougar Town where the finalists are divided into five teams and challenged to create an on-set meal for the cast and crew. Paula Deen (Paula’s Best Dishes), Courteney Cox, show creator Bill Lawrence and other cast members are on hand to evaluate the final product.
SERIES PREMIERES
Bobby Flay’s Barbecue Addiction: Premieres Sunday, June 5th at 11am
The quintessential grill master Bobby Flay takes outdoor grilling to a new level in his daytime cooking series. Surrounded by a sea of grills and the tools he loves, Bobby transforms a backyard into a mecca of barbecue deliciousness using flavor-packed ingredients from around the world. With his arsenal of expert grilling techniques, Bobby showcases everything from charcoal, to smoke, to global Q and proves why he’s truly addicted to barbecue.
·         Premiering Sunday, June 5th at 11am –“Pacific Northwest Fresh Off the Grill”
Bobby uses Pacific Northwest crown jewels to create Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens with Apple Cider Vinaigrette; Dungeness Crab Steamed on the Grill in Ginger, Soy, Lime & Mirin with Soy Dipping Sauce; Cedar Planked Burgers with Grilled Walla Walla Onions and Mushrooms.
·         Premiering Sunday, June 12th at 11am “Wine & Dine Barbecue”
Bobby takes inspiration from California Wine Country as he cooks Ribeye with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress; Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette; Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Seed Dressing; and Grapes-Almonds-Fresno Chiles.
·         Premiering Sunday, June 19th at 11am –“Greek Barbecue… Opa!”
Bobby grills up a Greek-inspired menu includingGyros with Radish Tzatziki and Oregano Vinaigrette with Grilled Plum Tomatoes; Charcoal Grilled Shrimp; Calamari with Grilled Lemons; Smoked Tomato-Black Olive Relish; and a Grilled Fingerling Potato Salad with Feta, Green Beans, Olives & Red Wine Vinaigrette.
·         Premiering Sunday, June 26th at 11am –“Cuba on the Q”
Bobby gets his groove on as he whips up Cuban barbecue classics including Cuban Pulled Pork Tacos with Guava Glaze and a Sour Orange Red Cabbage Jicama Slaw, Tirado de Mahi Mahi and Cuban Skirt Steak with a Tomato Escabeche and Mango Steak Sauce.
Extreme Chef: Premieres Thursday, June 30th at 10pm
Whether extracting ingredients from a block of ice or using a Swiss Army knife as a lone cooking utensil, three chefs are pushed to their physical and mental limits in each episode of Extreme Chef. The series takes chefs out of their kitchen comfort zone to test their wits, adaptability and artistry as they must adapt to extreme conditions and unpredictable factors including swimming across a lake for ingredients and constructing a makeshift stove in only 30 minutes. In a series of arduous challenges, the competitors must impress judges and various guest critics with their out-of-box culinary masterpieces to earn the title Extreme Chef.
SEASON PREMIERE
Cupcake Wars: Premieres Tuesday, June 14th at 8pm – “Kentucky Derby”
It will be a real horse race when four talented cupcake bakers vie for the chance to have their delicious displays featured at the red carpet celebration for the famed Kentucky Derby.
GRILLING: ON-AIR PROGRAMMING BLOCKS AND ONLINE CONTENT
Food Network is the one-stop destination for grilling and entertaining with primetime and daytime programming and a complete online package featuring hundreds of recipes, techniques and expert tips on how to plan a perfect summer soiree. Below is a list of all premiere episodes airing during the themed programming blocks.
Primetime Grilling Week (May 29th June 4th from 8-11pm every night)
·         Iron Chef America: Premieres Sunday, May 29th at 10pm Symon vs. Mooking”
·         Diners, Drive-Ins, and Dives: Premieres Monday, May 30th at 9pm – “Grillin’ and Smokin’”
·         Meat and Potatoes: Premieres Monday, May 30th at 10pm – “Kansas City Barbecue Tour”
·         The Best Thing I Ever Ate: Premieres Monday, May 30th at 10:30pm – “Smoky”
·         Chopped: Premieres Tuesday, May 31st at 10pm – “Grilling”
·         24 Hour Restaurant Battle: Premieres Thursday, June 2nd at 10pm – “Grill vs. BBQ”
·         Outrageous Food: Premieres Friday, June 3rd at 10pm – “27 Ton Grill”
Daytime Grilling Weekend (Saturday, June 4th from 7am-2pm and Sunday June 5th from 7am-12pm)
·         Big Daddy’s House:Premieres Saturday, June 4th at 9am –“Lunch Special”
Aaron cooks up a BLT with Blue Buffalo Aioli, Beer Braised Brats, Big Daddy’s Funked Out Chef Salad and Thai Noodles with Grilled Chicken.
·         Mexican Made Easy: Premieres Saturday, June 4th at 9:30am – “Marcela’s Mexi-Grill”
Marcela grills Mexican-style with Grilled Rib-Eye with Roasted Garlic and Ancho Butter, Mexican Requeson Spread with Grilled Tostadas, Grilled Calabacitas and Bean Salad and Tequila Drenched BBQ Honey Peaches.
·         30 Minute Meals: Premieres Saturday, June 4th at 10am –“Texas 2-Step”
Rachael helps conquer a big bad appetite with a Tex-Mex meal loaded with flavor, including Smoky Chipotle BBQ Potted Pork Tenderloin and Roasted Jalapeno Poppers.
·         5 Ingredient Fix: Premieres Saturday, June 4th at 10:30am –“Mighty Aphrodite Meal”
Claire has a Greek feast fit for the gods with Tzatziki, Sliders With Ground Lamb and Feta, Whole Marinated Chicken, and a Cucumber and Tomato Salad.
·         Paula’s Best Dishes: Premieres Saturday, June 4th at 11am –“Fire Up The Grill!”
Paula grills up new favorites with her son Jamie such as Grilled Artichokes and Bacon-Rosemary Dip, Grilled Radicchio and Walnut Salad, Grilled Tuna Steaks with Lemon-Pepper Butter, and Cream Scones with Grilled Strawberries and Orange Cream.
·         Secrets of a Restaurant Chef: Premieres Saturday, June 4th at 12pm – “The Secret to Pulled Pork”
Anne shares her recipes for all-American favorites with Pulled Pork, Homemade Apple Cider Vinegar BBQ Sauce, Broccoli Stem and Carrot Slaw and Spiked Lemonade.
·         Dessert First: Premieres Saturday, June 4th at 12:30pm –“Raise the Dessert Bar”
Anne welcomes the neighborhood kids over for some fun and delicious dessert bars including Smoky S’mores Bars, Raspberry Crumble Bars, and Bridge Mix Bark.
·         Giada At Home: Premieres Saturday, June 4th at 1:30pm – “A Girl’s Grill”
Giada grills for her girlfriends, but not the typical burgers and hot dogs. Instead, she cooks up Grilled Pineapple, Bananas and Grapes; Grilled Corn and Cheese Cakes; and Beet, Apple and Cheese Pizzettes.
·         Guy’s Big Bite: Premieres Sunday, June 5th at 10:30am –“Guido’s Great Gumbo”
Guy whips up a meal inspired by the south, with Tempura Fried Okra, Spicy Ranch Dressing and Smoky Chicken Gumbo.
·         Bobby Flay’s Barbecue Addiction: Premieres Sunday, June 5th at 11am –“Pacific Northwest”
Bobby  uses Pacific Northwest crown jewels to create Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens with Apple Cider Vinaigrette; Dungeness Crab Steamed on the Grill in Ginger, Soy, Lime & Mirin with Soy Dipping Sauce; Cedar Planked Burgers with Grilled Walla Walla Onions and Mushrooms.
Online, FoodNetwork.com/Grilling offers the ultimate grilling guide featuring recipes and techniques perfect for summer entertaining. With tips, menus, and how-to guides from fan-favorite Food Network chefs including Bobby Flay, the Neelys, and Sandra Lee, FoodNetwork.com offers up summer fare of all kinds from healthy hot dogs and tasty peach cobbler to chicken wings and refreshing libations. Content highlights include:
·         Eight web-exclusive videos with Bobby Flay showcasing recipes and tips for everything from grilling with wood and perfect summer drinks to making beer can chicken and pizza on the grill
·         50+ burger recipes including Guy Fieri’s Killer Inside Out Burger and Bobby Flay’s Green Chile Cheeseburgers
·         June calendar with one tip each day from Food Network chefs with helpful hints to maximize the summer season
·         Spectacular summer menus including All-Star Al Fresco Menu, The Neelys’ Best Barbecue, Bobby’s Burger Bash, Classic Cookout Menu, Steak Lover’s Delight, Quick and Easy Cookout, Foolproof Summer Bash and Freshest Farmer’s Market Menu
·         Sweepstakes offering a chance to win tickets to the Food Network New York City Wine & Food Festival
FATHER’S DAY: ON-AIR PROGRAMMING BLOCK AND ONLINE CONTENT
“Father’s Day” Weekend (Saturday, June 11th from 7am-2pm and Sunday, June 12th from 7am-2pm)
It’s a family affair on Food Network when the chefs serve up some of Dad’s food favorites during this “In The Kitchen” programming block. Online, FoodNetwork.com/Dad serves up a how-to for the perfect Father’s Day picnic from Guy Fieri in addition to 50+ recipes to make the best Dad’s Day brunch.
·         Big Daddy’s House:Premieres Saturday, June 11th at 9am –“All Grown Up”
·         Mexican Made Easy: Premieres Saturday, June 11th at 9:30am – “Papa’s Party”
·         30 Minute Meals: Premieres Saturday, June 11th at 10am – “Never Had It So Good”
·         5 Ingredient Fix: Premieres Saturday, June 11th at 10:30am –“The New Steakhouse”
·         Paula’s Best Dishes: Premieres Saturday, June 11th at 11am – “Celebrating Dads”
·         Dessert First: Premieres Saturday, June 11th at 12:30pm –“Rock N’ Roll Retro Cakes and Shakes”
·         Giada At Home: Premieres Saturday, June 11th at 1:30pm – “Dad’s Day”
·         Guy’s Big Bite: Premieres Sunday, June 12th at 10:30am –“The Fieri Boys Go Fancy”
·         Bobby Flay’s Barbecue Addiction: Premieres Sunday, June 12th at 11am –“Wine & Dine Barbeque”
NEW EPISODES
In addition to the above new series, seasons and specials, Food Network premieres all new episodes of:
Food Network Challenge: Premieres Sunday, June 5th at 8pm – “Awesome 80’s Cakes”
Food Network Challenge: Premieres Sunday, June 12th at 8pm – “Romance Novel Cakes”
Daytime
5 Ingredient Fix , 30 Minute Meals, Big Daddy’s House, Dessert First, Giada At Home, Guy’s Big Bite, Mexican Made Easy, Paula’s Best Dishes, Secrets of a Restaurant Chef, Semi-Homemade Cooking with Sandra Lee
Primetime
24 Hour Restaurant Battle, Chopped,Diners Drive-Ins & Dives,Meat & Potatoes, Outrageous Food, The Best Thing I Ever Ate

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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