New England Style Clambake

As always, I didn’t go by the book or any recipe for my clam bake. All of the ingredients are supposed to go in one pot and cook together but I really wanted the Traeger touch and a lot of flavor on all of the delicious seafood. This dinner is not just about food it is an experience and a labor of love. Add or subtract anything you like and make it your own. Here is what I did and the key… GARLIC BUTTER! Potatoes and Corn on the cob boiled in the wine, seafood stock, butter, and garlic mixture then put on the grill for 5-10 minutes to crisp up. Lobster tail (all seafood from Costco)on the grill for 15 minutes then brushed with garlic butter. Crab left chilled with drawn butter, cocktail sauce, and tarter sauce on the table. Tiger Shrimp brushed with garlic butter and chili lime seasoning from Trader Joes and grilled until pink (don’t overcook). Clams and muscles – both were put in a casserole dish with butter, wine, lemon juice, and garlic. Grill until…

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Shrimp and Grits

Comfort food is my favorite this time of year and these easy Shrimp and Grits were perfection! Instant grits (cooked to package directions) 3/4 C grated Parmesan cheese S&P Raw Shrimp Oil (grape seed, EVOO, canola) Fresh Lemon juice Garlic, chopped Parsley or Cilantro Seasoned Salt or Old Bay Dash of Cayenne Pepper Marsala Sauce 1 Tb butter 1/2 lemon juiced 1 tsp garlic 3/4 C Marsala Wine or Cooking Wine (you could leave this out and just put in more butter) Cook grits according to package directions and add cheese at end until mixed through. Marinate shrimp for 2-4 hours. Grill on high for 3-4 minutes on each side or in grill pan, broiler (of course the #Traeger makes these so much better). Combine sauce ingredients in sauce pan and reduce by 1/3. Top grits with grilled shrimp and a tablespoon of sauce.

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Almond Croissant French Toast

Try this indulgent Almond filled Croissant French Toast. The best part is you can serve them at the same time and not be flipping French toast all morning. Croissant (almond filled, chocolate, or plain) Egg, milk, vanilla, cinnamon mixture Frozen Berries Maple Syrup Orange Zest Soak croissants in egg mixture. Heat on griddle or pan as usual on each side. Once all are done, stick in oven at 350 for 10 minutes or until cooked all the way through. In saucepan heat berries until warmed. Add maple syrup to berries ( you won’t need a lot). Top French toast with berries and orange zest!  

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Salmon Sushi Wraps

Grilled wheat flour tortilla Grilled Salmon, marinated in Teryaki sauce Brown rice grilled asparagus Cucumber, sliced Carrots, Julienned Avocado Micro Greens Broccoli Slaw Light mayo Sesame Oil Soy Sauce Red Wine Vinegar Sriracha Method: Grill or bake salmon until medium rare. Grill or broil tortillas and asparagus. Mix mayo, sesame oil, soy sauce, vinegar, and Stiracha. Add to bagged Broccoli Slaw. Let sit for an hour. Spread toppings on tortilla. Avocado, brown rice, carrots, cucumber, asparagus, micro greens, Salmon, and broccoli slaw. Roll and eat!  

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Steak and Egg Sandwiches

Snowy days call for Steak and Egg sandwiches with citrus chimichurri! Ciabatta bread Fried egg Steak, cooked medium and sliced (you could use chicken or pork instead) Avocado, smashed Arugula Chimichurri sauce Citrus Chimichurri – 1 part lime juice 1 part fresh orange juice Garlic, chopped Green onion, sliced Cilantro, chopped Parsley, chopped 2 parts EVOO Mix all ingredients and let sit for at least one hour. OPEN BIG!!  

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Bacon Carmel Popcorn

There were amazing cocktail recipes, two appetizers to die over and foodie gifts like the Bacon Carmel Popcorn and so much more! That Marco comes up with phenomenal stuff! I couldn’t wait another minute to share this recipe with you. BACON CARMEL POPCORN WITH SMOKED SALT • 1-2 gal. Prepared Popcorn • 2 cups Brown Sugar • 1 cup Butter • 1⁄2 cup Corn Syrup or 1⁄2 cup Maple Syrup • 1⁄2 tsp. Baking Soda • 1⁄2 tsp. Salt • 1 tsp. Vanilla • 2 cup smoked Bacon, diced Turn Traeger to smoke then Increase the temperature to 250 F and preheat. In a saucepan, bring to a boil brown sugar, butter and syrup. Boil at a slow boil for 5 minutes without stirring. Remove from heat and add baking soda, salt, vanilla and bacon to the mixture. Stir until well combined. Pour over popcorn and toss. Lay out on greased cookie sheets and bake on the grill for 1 hour, stirring every 20 minutes. Add smoked kosher salt at the very end. Store in Large Zip Lock Bags. Serves…

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