recipe Archives - Page 3 of 4 - DeckTec Outdoor Designs

Delicious Hot Apple Cider

November 22nd, 2016|Blog, Outdoor Recipes|

It's hard to beat cup of hot apple cider on a cold fall or winter day. This recipe is great and will warm you from the inside out. Ingredients 6 cups apple cider ¼ cup real maple syrup 2 cinnamon sticks 6 whole cloves 6 whole allspice berries 1 orange peel, cut into strips 1 lemon peel, cut into strips Directions Pour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. Place the saucepan over moderate heat for 5–10 minutes, or until the cider is very hot but not boiling. Remove the cider from the heat. Discard [...]

Mini Portobello Burgers

September 21st, 2016|Life On Deck, Outdoor Recipes|

September might just be the last month to get the grill going, so enjoy this tasty backyard burger! Ingredients 12 Medium Portobello Mushrooms 2 Small Italian Eggplants 2 Yellow Squash 2 Zucchini ½ Teaspoon Sea Salt 12 Mini Brioche Buns or Dinner Rolls 1 ½ Teaspoons Sesame Oil ½ Teaspoon Sesame Seeds 9 Ounces Swiss Cheese Directions Heat grill or grill pan to medium- high heat. Trim stems from the mushrooms. Slice the eggplant, squash, and zucchini into ¼-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and broil until cheese melts, about 1 [...]

Campfire Dinner

July 14th, 2016|Life On Deck, Outdoor Recipes|

A-camping we will go! A-camping we will go! This summer, go beyond hot dogs and try out this Scout special. You’ll be more than prepared for your woodland adventures after this hot and simple meal. Ingredients: 1/3–1/2 pound hamburger 2–3 onion slices, to taste 1 cup potato slices 1 whole carrot, sliced 1 teaspoon Worcestershire sauce 1 teaspoon butter or margarine Salt and pepper Directions Lay down a sheet of heavy-duty tin foil. Put the onion down first. Cover with hamburger, then layer on the sliced potatoes and carrots. Pour the Worcestershire sauce on top, then sprinkle on the salt and pepper. Add butter last. Fold the tin foil to make a closed packet, and carefully place the packet in the campfire coals. Cook for approximately 30 minutes, rotating the packet 180 F halfway through. When finished, let sit for 2 to 3 minutes and enjoy.

Grilled Stuffed Jalapeño Peppers with Brown Sugar Bacon

June 14th, 2016|Life On Deck, Outdoor Recipes|

Ingredients: 8 jalapeños 3/4 cup cream cheese, room temperature 2/3 cup feta cheese 1 teaspoon steak seasoning, (I used McCormick Grill Mates Montreal Steak) 3 tablespoon brown sugar 6 slices bacon Directions: Heat grill to 375 degrees. Preheat oven to 400 degrees. To cook bacon, line baking sheet with aluminum foil. Set a cooking rack inside the baking sheet. Lay the bacon slices on the baking sheet and sprinkle the brown sugar over bacon on the rack. Bake in the preheated oven until crisp, for about 20 minutes. Remove and chop into small pieces. To prepare jalapeños, cut in half and scoop out the seeds To prepare filling, combine cream cheese, feta cheese, and steak seasoning in a bowl. Fill the jalapeño halves with the cream cheese mixture, top with bacon. Place on grill and cook until cheese melts and jalapeños are charred, for about 5 minutes. Remove and serve [...]

Korean Beef Kebabs

May 21st, 2016|Life On Deck, Outdoor Recipes|

Ingredients 1/3 Cup White Wine 1/3 Cup Sugar 3 Tablespoons Sesame Oil 1/2 Cup Soy Sauce 2 Cloves Garlic, Crushed 1 Asian Pear, Grated 2 Scallions, Thinly Sliced Short Ribs, Thinly Sliced Directions Mix everything but the short ribs and scallions in a sealable bowl. Place the short ribs and scallions inside, and marinate overnight or for a few hours before cooking. Preheat the grill on high. Skewer the meat and scallions so the meat lies flat. (If you’re using wooden skewers, soak in water for 20 minutes prior to grilling.) Grill the kebabs, turning until the meat is charred on the outside but pink on the inside, 3–10 minutes.