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mushroom
Live Fire Recipes

Ale-Marinated Australian Filet Mignon Steak and Wild Mushroom Skewers

November 22, 2018 by Live Fire Republic No Comments

Over the years as our travels have whisked us from sea to shining sea, from one continent, breathtaking mountaintop and smoky backyard barbecue to the next, without question my favorite corner of God’s green earth is still a small, Mayberry-esque farming community in the great white, rustic north of Pure Michigan. Huddled only miles from the near-endless pristine shorelines of Great Lake Michigan our family home rests far off the beaten path of a long and narrow country road – a destination every November for loved ones to gather, break bread and celebrate as we enjoy each other’s company, a homemade meal, and the fleeting moments of fall before the onset of a long, chilly winter season ahead.

On this brisk evening our plane arrived just in time to catch the fading colors of autumn and a golden sunset on horizon – undoubtedly, there is no place like home.

3 hours in the air and another 2 traversing bumpy back roads, we pulled into the familiar, long-winding driveway of my childhood home, only to be greeted on doorsteps by family and friends, a campfire billowing in the backyard and beer chest loaded to the brim with cases of ice cold craft brew. And, it is here that our holidays commence, a 5-day weekend starting annually on the eve of Thanksgiving, with this gathering and feast affectionately known as, “Steaksgiving!”

While the trek was long, I gladly volunteered to take the reigns as “Steaksgiving” chef (again this year). Perfect for the occasion and serving a crowd, my inspiration for this recipe was a throwback to a holiday I spent abroad nearly 10 years ago, traveling for weeks from the cityscapes of Melbourne, over Sydney’s Harbour Bridge, to the farm fields and ever-breathtaking mountainscapes of Tasmania.

These gorgeous cuts of Australian grassfed beef filet mignon were infused overnight in an simple bath of smoked soy, brown sugar, roasted garlic and shallots, then paired with seasonal vegetables from the local farmer’s market and paired together on wooden skewers. The ka-bobw were grilled to medium-rare perfection over the barbie, then dressed with an aromatic garden of fresh herbs and served family-style alongside two handfuls of ice cold, craft-brewed amber ale.

Bright and colorful. Fresh and flavorful. Simple and seasonal. Every last bite and morsel devoured. This is live fire perfection.

Print Recipe

Amber Ale-Marinated Filet Mignon Steak and Wild Mushroom Skewers

Servings: 12 Skewers
Author: Chef David, Live Fire Republic

Ingredients

  • 2-3 pounds Australian grassfed beef flitet mignon, trimmed and cubed
  • 1/2 cup BLiS smoked soy sauce, or regular soy sauce
  • 1/2 cup amber-colored ale
  • 1/4 cup olive oil, plus additional for basting skewers
  • 1/4 cup light brown sugar
  • 2 medium-sized shallots, diced
  • 2 tablespoons dijon mustard
  • 1/2 head garlic, roasted in oven until golden and tender
  • 3-4 cups assorted wild mushrooms, rinsed
  • 2 green peppers, chopped
  • 2 large red onions, chopped
  • Kosher salt and fresh ground peppercorn, to taste
  • 1 bunch fresh parsley, to garnish
  • 2 cups homemade chimichurri recipe, or store-bought
  • 1 dozen wooden skewers, soaked in water 30minutes before use

Instructions

  • Place cubed steak, soy, beer, oil, sugar, shallots, mustard and roasted garlic into an air-tight resealable plastic bag. Combine and ensure all portions of meat are well-covered. Marinate for 8 hours, up to over night. Remove steak from refrigeration 1 hour prior to grilling, discard marinade and rest on the counter until near room temperature.
  • Meanwhile, preheat the barbecue for direct grilling and medium-high heat. 
  • While the grill is warming to temperature, arrange the marinated beef cubes, mushroom, onion and peppers on the skewers, careful to not overload the ka-bobs. Drizzle with olive oil and season to taste. 
  • Grill the skewers with the grill lid open for 3-4 minutes per side, until the beef has reached an internal temperature of at least 125-130F. Remove skewers from the grill, place under a tin foil tent and rest for 5-10 minutes before serving. 
  • Plate family-style, garnish with parsley and a spoonful of chimichurri per skewer. Serve alongside family, the best of friends and an ice cold craft-brewed amber ale. Cheers!

Now, it’s time for board games, a few dozen rounds of euchre, midnight karaoke, and prepping for a full weekend of family, food, fall fishing and a bit more fun than I deserve at my age. From mine to yours, be blessed, stay hungry and long live the adventure. -David

Reading time: 3 min
Live Fire Recipes

Egg White and Basil-Almond Pesto Omelette

Egg White and Pesto Omlette
October 18, 2013 by Live Fire Republic 1 Comment

Do you intend to start your day like a Champion?  A rhetorical question.  I know your answer is, Yes.  So, in advance, I’ve prepared these 5 simple steps, complete with soundtrack, for lead of your subsequent & succeeding waking hours.

1.The snooze button is a lose button.  You only have one life to live & a finite amount of time to make it all happen.  So, pop up, put your feet on the ground, & walk your human into the kitchen.  Throw away those high-fructose corn syrup & preservative-infested boxes of sugar flakes, doughnut holes & pastry puffs… and, begin preparation for dietary Winning.

2. BONUS: You are already ahead of the game in clicking on this Recipe – Not only is this Breakfast a caloric winner, loaded with a metric ton of lean & clean protein, complex carbohydrates, nutrients & healthy fats – But, this combination of fresh basil pesto, against the earthy portobello mushrooms, spinach & parmesan is an absolute flavor department grand slam!

3. I know your mental frame of mind is getting tuned up while early 1980’s American Rock Band, Survivor, serenades you with sheer musical genius… Rock & Rolling about the ocular anatomy of a Tiger.  You’re welcome.

 

 

4. Read Recipe.  Prepare Meal.  Consume.  Brush your teeth (“Thank you.” -Sincerely, Everyone).

5. In early 80’s rockstar spirit, adorn yourself from head-to-toe in attire comprised strictly of faux leather.  Exit your home. At a brisk pace, stroll about the neighborhood for an extended period of time. Also, consider breaking a sweat.  Note: You may acquire looks of curiosity from individuals (ie. neighbors) who did not invest their morning into Winning.  Remain calm, surely be cordial to all friendlies who are fortunate cross your path & carry forth. Like a boss.

Now… with Steps 1-5 complete, you are probably looking at the clock saying, it is 735am!!

Yes.  Correct.  And… before sunrise, you’ve rocked out an awesome breakfast, jammed to sweet music, exercised (in leather) & NOW the neighborhood KNOWS who’s the Boss!

The day is young.  The day is yours.  It’s a great day to be great.  So, get out there & make it happen!

 

Egg White and Pesto Omlette

Egg White and Basil-Pesto Omelette

 

Egg White and Pesto Omlette
Print Recipe

Egg White and Basil-Almond Pesto Omelette

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 1 large omelette
Calories: 275kcal
Author: A Bachelor & His Grill

Ingredients

  • 5 egg whites
  • 1/2 cup chopped spinach rinsed, dried & packed
  • 3-4 mini portobello mushrooms chopped
  • 2-3 heirloom cherry tomatoes sliced
  • 1-2 shallots finely sliced
  • 1-2 cloves garlic minced
  • 1 1/2 tablespoons heavy cream
  • 2 tablespoons shaved parmesan plus additional for topping
  • 1 tablespoon1 A Bachelor & His Grill's "Fresh Basil-Almond Pesto" (see recipe below)
  • 1 teaspoons olive oil
  • 1 sprig fresh thyme leaves finely chopped
  • 1/2 teaspoon fresh rosemary leaves finely chopped
  • 1 pinch cayenne pepper
  • kosher salt and fresh ground peppercorn to taste

Instructions

  • In saute pan over medium heat, bring 1 teaspoon olive oil to a gentle simmer.
  • Toss in shallots & garlic, season with kosher salt & saute 2-3 minutes.
  • Then add chopped mushroom, cooking until garlic fragrant & both mushroom / onion tender.
  • Remove from heat, cover & set aside to rest.
  • In separate skillet over medium-high heat, warm remaining olive oil.
  • Working quickly, in small bowl, vigorously whisk together egg whites, cream & salt, incorporating lots of air - making eggs light & frothy.
  • Pour whisked eggs evenly over entire surface of warmed skillet.
  • As some curds begin to form, keep eggs moving about by stirring with rubber spatula, lifting edges of omelette & pushing runny portions of egg to edges of the hot pan surface.
  • Once mixture begins to resemble "wet scrambled eggs" & bottom of omelette begins to set, using a spatula, smooth over top of eggs to create even surface.
  • Cover & cook until edges just turn crispy (not over cooking), 2-3 minutes.
  • Remove cover & spread pesto, sauteed veggies, spinach, tomatoes & parmesan over eggs.
  • Fold omelet in half, season omelet exterior with thyme, rosemary, cayenne & salt/pepper, to taste - cooking for additional 60-90 seconds.
  • Then gently flip, season second side, to taste, and cook for another 60-90 seconds.
  • Remove from heat & slide omelette from pan to plate, sprinkle with parmesan.
  • Serve immediately.

 

Egg White and Pesto Omlette
Print Recipe

Fresh Basil-Almond Pesto

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 cups
Author: A Bachelor & His Grill

Ingredients

  • 5 cups fresh basil leaves packed
  • 1 1/2 cups extra virgin olive oil
  • 1 cup parmesan cheese grated
  • 1/2 cup almonds dry roasted
  • 6 cloves garlic chopped
  • kosher salt and fresh ground peppercorn to taste

Instructions

  • Pre-heat oven to 350F.
  • Dry roast almonds, in single layer, on lined baking sheet for 8-10 minutes, or until just golden brown & fragrant.
  • Remove almonds from oven, let cool, chop & set aside.
  • In food processor pulse together basil, roasted almonds, garlic, & 1/2 cup oil.
  • Then, with processor running, slowly add remaining olive oil, puree until smooth & desired consistency reached.
  • Stir in parmesan & season to taste with kosher salt / pepper.

 

 

 

Reading time: 3 min
Live Fire Recipes

Creole Oatmeal with Grilled Prawn

Creole Oatmeal with Grilled Prawn
August 4, 2013 by Live Fire Republic 1 Comment
Creole Oatmeal with Grilled Prawn

Creole Oatmeal with Grilled Prawn

Creole Oatmeal with Grilled Prawn
Print Recipe
5 from 1 vote

Creole Oatmeal with Grilled Prawn

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 2
Author: A Bachelor & His Grill

Ingredients

  • 1 Cup Steel-Cut Oatmeal sub: Rolled Old Fashioned Oats
  • 2 Cups Water if subbing Old Fashioned Oats use 1 Cup Water
  • 1/3 Cup Portabello Rinsed & Chopped
  • 6-8 Large Prawn
  • 2 Tablespoons Carrots Finely Shredded
  • 1 Tablespoon of "A Bachelor & His Grill's Creole Seasoning Mix" Recipe Below
  • 1 Tablespoon + 1 teaspoon Olive Oil
  • 1 teaspoon Chili Paste
  • Coarse Salt Black Peppercorn & Shaved Parmesan, to Taste
  • Flat Leaf Parsley or Cilantro to Garnish

Instructions

  • Pre-Heat Grill to Hot.
  • Bring Pot of Water to RAGING BOIL, pour in Oatmeal, Reduce Heat to a Simmer, & Cover, cooking for 25-30 minutes, or until Oats are tender & water absorbed.
  • With cover on, Pull Oatmeal from Heat & set aside.
  • Meanwhile, Saute Pan over Medium Heat, warm 1 teaspoon Olive Oil.
  • Add Mushroom, Seasoning lightly with Salt/Pepper, & Saute for 3-5 Minutes, or until Tender.
  • Pull from Heat, Cover & Set aside.
  • In small Bowl toss Prawn with 1 Tablespoon Olive Oil & Salt/Pepper, to Taste.
  • With Shell in tact, Skewer Prawn through Tail & Head, arranging 4-6 Prawn per Skewer.
  • Place Skewered Prawn over hottest Grill Grates.
  • Grill 3 Minutes per side, brushing with additional Olive Oil as the Prawn Cook.
  • Remove Prawn from Grill when Shell is Pink, Char Marks set & Prawn is cooked through.
  • Place Prawn under Tin Foil tent to rest, 2-3 minutes.
  • Spoon Oatmeal into Bowl with Mushroom, A Bachelor & His Grill's Creole Seasoning, & Chili Paste.
  • Mix until Ingredients well-combined.
  • Top with Prawn (shells removed) & Shaved Parmesan, Garnishing with Parsley.
  • Season Additionally, to Taste, & Serve.

 

Creole Oatmeal with Grilled Prawn
Print Recipe
5 from 1 vote

Creole Seasoning

Prep Time5 mins
Total Time5 mins
Course: Seasoning
Cuisine: American
Author: A Bachelor & His Grill

Ingredients

  • 3 Tablespoons Paprika
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Granulated Garlic Powder
  • 1 Tablespoon Ground Black Peppercorn
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Cayenne Pepper
  • 1 Tablespoon Dried Thyme
  • 1/2 Tablespoon Ground White Pepper
  • 1/2 Tablespoon Dried Oregano
  • 1/2 Tablespoon Dried Basil

Instructions

  • In small bowl, combine all Ingredients.
  • Use immediately or store in an air-tight container for 60-90 days.

 

Reading time: 1 min
Live Fire Recipes

Red White and Blue Grilled Tenderloin Kabobs

Red White and Blue Grilled Kabobs
June 5, 2013 by Live Fire Republic No Comments

Q: Who knew Meat & Veggies on a stick could taste this INCREDIBLE??!
A: ME.

A Bachelor & His Grill‘s Backyard BBQ Hero 101: GRILLED KABOBS!  This Patriotic Memorial Day INSPIRED Recipe bleeds Red, White & Blue!

Skewered with THICK Cuts of trimmed Ribeye Steak, nutrient-dense Blue Peruvian Potatoes & a host of gorgeous seasonal veggies from the local Farmer’s Market (Red Bell Peppers, White Pearl Onions & Button Mushr0oms) – This Recipe is not only Festive & Savory in EVERY way, but highlights the lighter, healthier-side of Backyard Grilling.  WIN/WIN!

Video Link & Original Recipe from Memorial Day Weekend’s LIVE National TV Appearance on Char-Broil & The Weather Channel‘s “Outdoor Chef”!!

 

 

Red White and Blue Grilled Kabobs
Print Recipe

Red White and Blue Grilled Kabobs

Prep Time1 hr 30 mins
Cook Time10 mins
Total Time1 hr 40 mins
Servings: 10 -12 Kabobs
Author: A Bachelor & His Grill

Ingredients

  • 2 Boneless Ribeye Steaks 1 1/2-2 inches thick, cubed
  • 4 Tablespoons Olive Oil plus additional for basting
  • Granulated Garlic Powder
  • 3-4 Sprigs Fresh Thyme Leaves chopped
  • Kosher Salt & Fresh Ground Pepper to taste
  • 10-12 Blue Peruvian Potatoes
  • 10-12 White Pearl onions peeled
  • 10-12 White Button Mushrooms rinsed and stems removed
  • 1 Large Red Bell Pepper chopped
  • 4-6 Metal or Wooden Skewers Wooden Skewers pre-soaked 20 minutes in water.

Instructions

  • In an air-tight container, marinate cubed steaks for one hour in 2 tablespoons olive oil, garlic powder, thyme, salt and pepper in the refrigerator.
  • Preheat the oven to 400 degrees and the grill to hot.
  • Par-bake the potatoes for 15 minutes and set aside to cool.
  • Remove the steaks from refrigerator for 20 minutes and allow them to return to room temperature. Remove the steak from the marinade, reserving the marinade.
  • Meanwhile, slice the potatoes in half. Skewer steak, potatoes, onions, mushrooms and peppers.
  • Liberally brush skewers with the marinade.
  • Place skewers over the hottest part of the grill for 4-6 minutes per side, basting intermittently with olive oil.
  • Pull skewers from the grill and place under a tin foil tent for 3-5 minutes so the meat can reabsorb the juices.
  • Season additionally with salt and pepper to taste.

 

Red White and Blue Grilled Kabobs

Red White and Blue Grilled Kabobs

 

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

47 minutes ago

A Bachelor & His Grill

Bacon, eggs, beans, sausage and smoky beef short rib. Everything I love on one breakfast plate!!
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Photo: @_robbiethompson #livefirerepublic #fryup #keepitgreasy #englishbreakfast #breakfast #breakfastfood #brunch #meat #friedfood #britishfood #food #eggs #bacon #foodporn #breakfastporn #brekkie #london #foodbible #breakfasttime #riseandshine #myfoodeastsyourfood
#firemakeseverythingbetter
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Bacon, eggs, beans, sausage and smoky beef short rib. Everything I love on one breakfast plate!!
.
Photo: @_robbiethompson #livefirerepublic #fryup #keepitgreasy #englishbreakfast #breakfast #breakfastfood #brunch #meat #friedfood #britishfood #food #eggs #bacon #foodporn #breakfastporn #brekkie #london #foodbible #breakfasttime #riseandshine #myfoodeastsyourfood
#firemakeseverythingbetter
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A Bachelor & His Grill

3 hours ago

A Bachelor & His Grill

No words. Just medium-rare steak perfection!!

Courtesy: @steakchannel #livefirerepublic #myfoodeastsyourfood #chef #grill #grilled #grilling #bbq #barbecue #parrilla #asado #beef #beer #prime #meat #meatlover #carnivore #paleo #feast #instagood #foodstagram #foodgasm #foodpics #ribeye #steak #getinmybelly #feedme #firemakeseverythingbetter
... See MoreSee Less

No words. Just medium-rare steak perfection!!

Courtesy: @steakchannel  #livefirerepublic #myfoodeastsyourfood #chef #grill #grilled #grilling #bbq #barbecue #parrilla #asado #beef #beer #prime #meat #meatlover #carnivore #paleo #feast #instagood #foodstagram #foodgasm #foodpics #ribeye #steak #getinmybelly #feedme #firemakeseverythingbetter
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