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.
Moretti La Rossi Birra Baked Ziti| Radd Cooking
Baked Ziti is a classic mid-week dish when everyone is at their busiest and they need a hearty, quick meal.
Stout Reuben Sandwich | Radd Cooking
The reuben sandwich, the perfect blend of dark rye bread, sauerkraut, swiss cheese, dressing, and decadent corned beef. How do we improve on that level of perfection? Easily.