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Live Fire Recipes

Stuffed and Roasted Barranquilla Bell Peppers

August 15, 2014 by Live Fire Republic 2 Comments

 

Stuffed and Roasted Barranquilla Bell Peppers

Stuffed and Roasted Barranquilla Bell Peppers

 

Print Recipe

Stuffed and Roasted Barranquilla Bell Peppers

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4 -6
Author: A Bachelor & His Grill

Ingredients

  • 1 cup dry quinoa plus 2 1/2 cups salted water
  • 1 cup wild rice plus 2 cups salted water
  • 2 tablespoons olive oil plus 2 tablespoons, divided
  • 1 medium yellow onion diced
  • 3-4 cloves garlic minced
  • Spanish chorizo casing removed
  • 4 large bell peppers sliced in half length-wise, ribs and seeds removed
  • 1 15 oz can black beans drained and rinsed
  • 1/2 15 oz can sweet corn kernels drained and rinsed
  • 1 cup Roma tomatoes diced, plus additional
  • 1-2 jalapenos sliced and seeds removed
  • 2 tablespoons lemon juice
  • 2 tablespoons chili powder
  • 1 tablespoon lime zest plus additional to garnish
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cayenne pepper
  • Sea salt and fresh ground peppercorn to taste
  • 2 avocados diced, to garnish
  • 1 cup cilantro leaves loosely packed, plus additional to garnish
  • Crème fraîche or sour cream, to garnish
  • Sriracha hot sauce to garnish

Instructions

  • Preheat oven to 375○F.
  • In separate pots, over medium-high heat on stove-top, bring quinoa & wild rice boil. Reduce heat & simmer covered for 20-30 minutes, or until liquid absorbed & grains tender. Drain. Fluff with fork. Set aside to cool.
  • Meanwhile, in sauté pan over medium-high heat, bring 2 tablespoons oil to a gentle simmer. Toss in the garlic and onion, then sauté 7-10 minutes or until just fragrant. Stir in chorizo & cook for additional 5-7 minutes. Remove from heat. Drain. Set aside.
  • In large mixing bowl combine cooked grains, sautéd chorizo-onion-garlic, lemon juice, lime zest, all herbs & spices, tomatoes, beans, corn & jalapenos. Season stuffing to taste. Fill sliced peppers beyond the brim. Set in a covered baking dish & roast in the oven 15-20 minutes,or until bell peppers just tender. Remove from oven & place on cooling rack for 5-10 minutes.
  • Garnish with avocado, cilantro, lime zest, a dollop of Crème fraîche & Sriracha. Season additionally, to taste. Serve!

 

 

 

Reading time: 1 min
Live Fire Recipes

Gold Coast Summer Salad with Sweet and Spicy BBQ’d Chicken

Gold Coast Summer Salad with Sweet and Spicy BBQ'd Chicken
by Live Fire Republic No Comments

 

Gold Coast Summer Salad with Sweet and Spicy BBQ'd Chicken

Gold Coast Summer Salad with Sweet and Spicy BBQ’d Chicken

 

Gold Coast Summer Salad with Sweet and Spicy BBQ'd Chicken
Print Recipe

Simple Sweet and Spicy BBQ Sauce

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2 cups
Author: A Bachelor & His Grill

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion finely diced
  • 2-3 cloves garlic minced
  • 1 cup ketchup
  • 1/4 cup brown sugar packed
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon mustard powder
  • 1 dash ground cayenne pepper
  • Kosher salt and fresh ground peppercorn to taste

Instructions

  • In large heavy bottom pan over medium-high heat, bring oil to a gentle simmer. Toss in the garlic and onion, then sauté 10-15 minutes or until fragrant and beginning to caramelize.
  • Turn down heat of to low-medium and add all remaining ingredients. Cover. Simmer for 20-30 minutes, stirring regularly, until the sauce thickens & desired consistency achieved.
  • Remove the pan from the heat. Let cool for 5-10 minutes. Puree in a food processor until smooth. Apply to chicken immediately, or reserve, refrigerated in sealed container for up to 2 weeks.

 

Gold Coast Summer Salad with Sweet and Spicy BBQ'd Chicken
Print Recipe

Sweet and Spicy BBQ'd Chicken

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 2 pounds chicken legs and drumsticks
  • 2 tablespoons olive oil
  • Granulated garlic powder to taste
  • Kosher salt and fresh ground peppercorn to taste
  • A Bachelor & His Grill's Simple Sweet and Spicy BBQ Sauce recipe above

Instructions

  • minutes prior to cooking preheat grill to medium (300-350F) using 2-zone method in notes below & make A Bachelor & His Grill's Simple Sweet and Spicy BBQ Sauce (recipe above).
  • Brush chicken with olive oil and rub seasoning into all portions of the meat.
  • Place chicken on grill over indirect heat for 20-25 minutes, or until internal temperature reaches 150F, rotating intermittently and basting with olive oil.
  • When chicken reaches internal temp of 145F, turn the grill to max heat. Sear for additional 5-10 minutes, rotating & basting with layer after caramelized layer of Sweet&Spicy BBQ Sauce every 60-90 seconds.
  • Remove chicken from the grill once internal temp reaches 160F. Slather one last time with BBQ Sauce. Place under tin foil tent for 3-5 minutes, allowing the meat to reabsorb it's natural juices and chicken to rise to serving temperature. Season additionally to taste. Serve.

Notes

Two-Zone Cooking Method: Heat only one side of the grill, creating one hot direct heat zone and one cooler indirect heat zone.

 

Gold Coast Summer Salad with Sweet and Spicy BBQ'd Chicken
Print Recipe

Sweet and Spicy BBQ'd Chicken Summer Salad

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • CHICKEN:
  • 2 pounds A Bachelor & His Grill's Simple Sweet & Spicy BBQ'd Chicken
  • LEMON DIJON VINAGRETTE:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic finely minced
  • 1 small shallot finely minced
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • Kosher salt and fresh ground peppercorn to taste
  • GOLD COAST SUMMER SALAD:
  • Fresh arugula and sweet spring greens
  • Basil leaves rough chopped
  • Thyme leaves chopped
  • Salted and dry roasted walnuts coarsely chopped
  • Fresh Black mission figs sliced
  • Blackberries
  • Parmesan cheese shaved

Instructions

  • CHICKEN:
  • Preheat grill, create sauce and barbeque chicken, per recipe above.
  • LEMON-DIJON VINAIGRETTE:
  • Prepare garlic & shallot per instruction. Whisk together all remaining ingredients. Season to taste.
  • GOLD COAST SUMMER SALAD:
  • In a large salad bowl, loosely toss together all ingredients with the Lemon-Dijon Vinaigrette. Plate with barbequed chicken. Serve.

 

 

Reading time: 2 min
Live Fire Recipes

Date Night Fusilli with Creamy White Cheddar Sauce and Sautéd Portobello

by Live Fire Republic No Comments

 

 

Print Recipe

Baked Fusilli with Creamy White Cheddar and Portobello

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 1 pound dry fusilli pasta
  • MUSHROOM ONION & GARLIC:
  • 2 tablespoons olive oil
  • 3-4 shallots finely sliced
  • 2-3 cloves garlic minced
  • 1 cup portobello mushrooms chopped
  • WHITE CHEESE BOSS SAUCE:
  • 1 knob butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 tablespoon fresh thyme leaves chopped
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 cups white cheddar grated
  • 1 cups gruyere cheese grated
  • 1/2 cup pecorino romano cheese grated
  • 1/4 cup low-fat sour cream
  • 1/4 cup low-fat cream cheese plain
  • Kosher salt and fresh ground peppercorn to taste
  • GRILLED & SHREDDED CHICKEN:
  • 2 tablespoons olive oil
  • 2 large boneless chicken breast trimmed
  • Kosher salt and fresh ground peppercorn to taste
  • GARNISH:
  • Fresh parsley chopped, to garnish
  • Fresh thyme leaves to garnish

Instructions

  • Preheat oven to 400○F & grill to medium-hot.
  • FUSILLI: Bring pot of salted water to a boil. Drop in pasta. Turn back heat to a simmer & cook 10-12 minutes, or until just al dente. Drain. Set aside, covered.
  • MUSHROOM, ONION & GARLIC: Meanwhile, in heavy bottom pan over medium heat, bring 2 tablespoons of oil to gentle simmer. Toss in shallots, mushroom and garlic into a sauté pan for 7-10 minutes, or until fragrant and mushroom just tender. Set aside.
  • WHITE CHEESE BOSS SAUCE: In large sauce pan, over medium heat, whisk together butter and flour, developing a simple roux. Toss in seasonings. Pour milk. Fold in cheeses & sour cream. Whisk intermittently & cook until desired consistency achieved.
  • NOTE: 1 tablespoon at a time - Add more milk to thin consistency. Add more flour to thicken.
  • GRILLED & SHREDDED CHICKEN: Brush chicken with oil, season generously with salt and peppercorn. Lay bird breast over direct heat & with the lid closed, grill 6-8 minutes per side, or until juices run clear & internal temp reaches 150○F. Remove chicken from grill & place under tin foil tent for 5 minutes. Then, using 2 forks shred the meat.
  • BAKING DATE NIGHT FUSILLI: In a greased casserole dish, add fusilli, sautéd veg, shredded chicken & white cheese boss sauce. Stir to coat evenly. Bake in oven @ 400○F for 20-30 minutes. Remove from oven & allow to cool 10-15 minutes. Season additionally to taste. Serve.

 

 

Reading time: 1 min

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ABOUT LIVE FIRE REPUBLIC

David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…

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A Bachelor & His Grill

8 hours ago

A Bachelor & His Grill

Pulled pork tonight!!! The tastiest, sweetest, juiciest pulled pork. Whole hog head smoked at 250-275F for 8-9 hours until tender and falling from the jaw bone. So SO good!!
.
Photo Courtesy: @boomasbbq @biggreeneggaustralia | found via @grillhunters #livefirerepublic #friday #instagood #foodstagram #meat #meatlover #bbq #barbecue #grill #grilling #asado #weekend #smoke #smoking #pork #pulledpork #crackle #paleo #glutenfree #getinmybelly #foodphotography #myfoodeastsyourfood #firemakeseverythingbetter
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Pulled pork tonight!!! The tastiest, sweetest, juiciest pulled pork. Whole hog head smoked at 250-275F for 8-9 hours until tender and falling from the jaw bone. So SO good!!
.
Photo Courtesy: @boomasbbq @biggreeneggaustralia | found via @grillhunters #livefirerepublic #friday #instagood #foodstagram #meat #meatlover #bbq #barbecue #grill #grilling #asado #weekend #smoke #smoking #pork #pulledpork #crackle #paleo #glutenfree #getinmybelly #foodphotography #myfoodeastsyourfood #firemakeseverythingbetter
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Is the brain still in it? Eyeballs?

Ian Cameron

A Bachelor & His Grill

10 hours ago

A Bachelor & His Grill

Live fire, prawns, garlic and white wine. Just incredible!! Click #VIDEO!!!
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Courtesy: Kreutzers @cara_royal_garnelen_zucht Everdure by Heston Blumenthal #livefirerepublic #chef #livefire #outdoorcooking #paleo #grillmaster #pescatarian #seafood #seafoodboil #cajun #blqckfriday #farmtotable #fresh #organic #cheatday #organic #food #love #eatlocal #adventure #camp #camping #grill #grilling #bbq #barbecue #churassco #myfoodeatsyourfood #firemakeseverythingbetter
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My personal favorite!

James Jones III Eugene Robichaux

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