recipe Archives - Page 2 of 4 - DeckTec Outdoor Designs

Cool Summer Fruit Soup

July 5th, 2017|Blog, Life On Deck, Outdoor Recipes|

Serves 4 Ingredients 2 c. Ripe cantaloupe cut into chunks 1 Ripe large peach, peeled and cut into chunks 1 c. Freshly blended peach nectar (or canned) ½ c. White Zinfandel (or ½ c. peach nectar) 2 tbsp. Freshly squeezed lemon juice 1 c. Fresh or frozen raspberries Sugar or other sweetener Fresh mint sprigs Directions Fresh Peach Nectar Start with soft, ripe, fragrant peaches. Submerge peaches in boiling water until skin loosens. Remove peaches from hot water and submerge in ice water. Once peaches cool, peel and remove pits and cut into chunks. Liquefy peaches with water (2:1 ratio) in blender. Fruit Soup In blender or food processor, combine fruit, nectar and wine until smooth. Add sweetener to taste. Chill soup until cold in covered container, at least 1 hour. Pour soup into bowls and top with raspberries. Garnish with mint sprigs. Adapted from Jane Shapton, myrecipes.com

Gazpacho Soup with Beer and Jalapeno (Vegan)

July 3rd, 2017|Blog, Outdoor Recipes|

A tangy, chilled summer tomato soup with extra punch from your favorite light craft beer. (Serves 4) Ingredients 4 c. diced red tomatoes 1/2 c. chunk baguette or sourdough bread 1 tbsp. olive oil 2 tsp. salt 1/2 green pepper, seeded and diced (about 1/2 c.) 1/2 English cucumber, diced (about 1 c.) 1/4 c. red onion 1 garlic clove, peeled and chopped 2 tbsp. lime juice (or juice of 1 lime) 1/2- 1 jalapeno, diced, depending on desired heat level 1/2 c. beer freshly ground pepper to taste cilantro leaves, to garnish Directions Place all ingredients, except pepper, cilantro, and beer, in blender. Puree to desired consistency Stir in beer, add pepper to taste Pour into bowls and garnish with cilantro Adapted from: cookingforluv.com

Deck Worthy Beer Pairings

April 24th, 2017|Blog, Outdoor Recipes|

Sunset Classic Barbecued Ribs with a Quadrupel Beer Pairing: Quadrupel No fat, no flavor. Properly seasoned and grilled pork ribs satisfy some of our most primal urges, and nothing less than a bold beer pairing is called for. Wine lovers would likely reach for a brawny Zin or Barbera. The beer pairing you need for ribs is a quadrupel, the Belgian abbey brew that marries huge layers of rich, stonefruit flavor with peppery yeast strains without the astringent tannins of big red wines. Look for Apis IV from Elevation Beer Co in Poncha Springs, CO; Elevationbeerco.com. Grilled Seafood and Chorizo Paella with Saison Beer Pairing: Saison Whatever else paella brings to the party, from shellfish to piquant sausage, saffron rules them all, and it’s both too delicately delicious and dear to overpower. Enter saison, traditionally brewed in Flemish farmhouses for seasonal workers. The most traditional versions are a touch sour, [...]

Steak au Poivre Recipe

March 4th, 2017|Blog, Outdoor Recipes|

This month's featured recipe is Steak au Poivre. This delicious and straightforward recipe will leave the whole family wanting more! Ingredients 1 tablespoon cracked black pepper 4 beef tenderloin steaks 2 tablespoons butter or margarine 1/4 cup brandy or beef broth 1/4 cup beef broth 1/2 cup whipping cream 2 teaspoons Dion-style mustard Directions Use your fingers to press the pepper onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F). For top loin steaks, allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving the drippings in the skillet. Keep warm. Remove skillet from burner and allow to stand 1 [...]

Amazingly Good Eggnog

November 28th, 2016|Blog, Outdoor Recipes|

A seasonal favorite treat, sure to please your family! Ingredients 4 cups milk 5 whole cloves 2 ½ teaspoons vanilla extract 1 teaspoon ground cinnamon 12 egg yolks 2 ½ cups light rum 1 ½ cups sugar 4 cups light cream ½ teaspoon ground nutmeg Directions Combine milk, cloves, ½ teaspoon vanilla, and cinnamon in a saucepan. Heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves and let cool for about an hour. Stir in rum, cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving. Recipe courtesy of AllRecipes.com