Posts by Richard Land
Hot Smoked Salmon
We like to go salmon fishing and love smoked salmon. We use our pellet smoker when we want the process to go quickly. It’s so much easier to use for a short period of time. If doing a long smoke, we use and recommend a traditional smoker. For this recipe we have used our pellet smoker with…
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Rib Eye Roast
We cooked a rib eye roast for Christmas Eve dinner his year, since we couldn’t go out to a restaurant. This roast made for an easy but elegant dinner. We served with fingerling potatoes, asparagus and homemade horseradish sauce on the side. But no need to wait for a holiday, it also works well for…
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Grilled Mexican Flank Steak
Basic Barbeque Sauce
This is our go to barbeque sauce, and we just about always have it on hand. But if need be, our kitchen is stocked with all ingredients, so that we can quickly put a batch together. We have not purchased a store brand barbeque sauce in years, since this sauce is the best we’ve tasted.Adapted…
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Paella
A paella pan is needed for this recipe. We purchased an outdoor propane system with pan from the Spanish Table in Seattle.
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Corning Beef Brisket
The week before Saint Patrick’s day, you’ll find us corning a beef brisket for corned beef and cabbage and Ruben sandwiches in celebration of our Irish roots. We’re all a little Irish!
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Lasagna
This recipe is a combined production. I make the sauce and Jeanette prepares the noodles. We make a large pan on the weekend so there’s extra to freeze for a quick meal during the week.
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Marinara Sauce
This sauce is great as a stand alone, but we usually add our meatballs for spaghetti or hero sandwiches. Use high quality canned tomatoes for the best results. Here’s a great article on The Kitchn about their whole canned tomatoes taste test.
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Meatballs
Rich’s Smokin’ Chili
Whenever we smoke a beef brisket, we go large and there’s usually leftovers, so the next day, we’re putting together a batch of Smokin’ Chili.
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