makes about 1 quart

Ingredients:

2 cups milk

1 cup heavy cream

1 1/2 cup packed Thai Basil leaves

1 teaspoon lemon zest

2 tsp Balsamic Vinegar

to taste Sea Salt

5 egg yolks

3/4 cup sugar

 Directions:

Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut of the heat and let it infuse. Make sure to stir so the bottom doesn’t scorch. Let sit and infuse until no longer hot, but still warm. 

Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you’ve incorporated. Set it aside.

Mix the basil milk in a food processor or Emersion Blender until uniform.

Temper the yolks by adding a bit of the warm liquid to them gradually. Keep stirring constantly, scraping down the sides to avoid scrambled eggs.

Return it all to the sauce pan and stir it constantly over low heat until it thickens to the point where you can leave a track with your finger on the spatula add the Balsamic.

 Let it cool for 5 -10 minutes, then pour the liquid into the frozen ice cream container and run it through the ice cream maker for 30-45 minutes.

2 quarts

 6 cups  Ketchup

1/2 cup            Brown Sugar, golden

3/4 cup            Corn Syrup, light

1/2 cup            Honey

1/4 cup            Molasses

1/2 cup            Yellow Mustard, pourable

1/3 cup            White Vinegar

1/3 cup            Onion Juice

1/4 cup            Worcestershire Sauce

3 TB.    Lemon Juice, fresh

2 TB.    Maggi® Seasoning

2 TB.    Mild Rub

1 tsp.    Celery Seed

1 tsp.    Liquid Smoke®

2 tsp.    Kitchen Bouquet®

1 tsp.    Black Pepper, ground

Special note:

Maggi Seasoning and Kitchen Bouquet can be found in most grocery stores in the steak sauce and BBQ sauce aisle.

This sauce was named for my two kids: Jessica & Jonathan. Who helped develop this sauce when they were young BBQ eaters!

Preparation:

Combine all the ingredients and blend well. Bring to a full boil, reduce the heat and simmer for 1 to 1 1/2 hours or until slightly thickened. Remove from the heat and hold for service or cool completely and store in the refrigerator until needed.

Approximated Preparation Time: 2 hours

Thu, Feb. 21, 2013 6:30 PM: Grates & Grapes - Pairing Wine with Flavorful Grilled Foods (1 seat left)

Wed, Feb. 13, 2013 6:30 PM  to Wed, Apr. 17, 2013 6:30 PM: Professional Culinary Arts Series I: Cooking Fundamentals (Still about 4 seats left)

Sun, Mar. 3, 2013 10:00 AM-Smoking 101: The Art of Smokology'' (Only 8 Seats left, this has first Class SOLD OUT!)

Sun, Mar. 24, 2013 10:00 AM-Limited Hands-on Grilling for Couples: Party Starters from Grilled Crostini to Sticks and Stacked Foods. (Seats Still Available!)

Thu, Apr. 11, 2013 6:30 PM: Grates & Grapes - Pairing Wine with Flavorful Grilled Foods (Second Class, seats Available!)

SMOKE N' FIRE EVENTS AND CLASSES:

Saturday Feb 9th: Mardi Gras: Seafood Boil and Fun!

Saturday Feb 23rd: Basic Smoking Class

Saturday March 9th: Basic Grillig Class

Saturday April 6th: Basic Grilling Class

Hope to see you at a class in the near feature.

Chef Richard

(Great Topping to a Pulled Pork Slider or any Slider!)

Makes 1 ½ pounds

 14 oz.              White Cabbage, shredded, fine

4 oz.                Carrots, fresh, shredded

6 oz.                Zucchini, julienne

4 oz.                Yellow Squash, julienne

6 oz.                Red Bell Pepper, julienne

6 oz.                Celery, medium diced

8 oz.                Red Onion, thin half slices

1 cup               Black Pepper Vinaigrette

After preparing all the vegetables, combine well and blend with the black pepper vinaigrette. Let sit for at least 4 hours before using.

Black PepperVinaigrette

Makes 1 quart

2 ½ cups        White Distilled Vinegar

1 cup             Cider Vinegar

1 cup             Sugar, granulated

1 TB.              Kosher Salt

1 oz. (wt.)      Black Pepper, cracked

Combine all ingredients and blend well until sugar disloves.

2 TB.             Salad Oil

Add oil and stir in well. Hold until needed.

I am HUMBLED by these numbers and am truely gratefull to every single student that has taken a class both at the MBQI/CCKC and Smoke n Fire!

Thank you , sincerely!

Chef Richard 

Chef Richard

Recipes from 

Simply BACKYARD BARBECUING 

From Grilling to Smoking!

Sticky Finger Grilled Chicken Wings

3 pounds of Chicken wings, split

3 lbs. Chicken Wings, split

2 TB. Lemon Pepper Seasoning

1 TB. Ancho Chili Powder

1 cup Honey

1 cup Liquid Margarine

1/2 cup Hot Sauce

1/2 cup Hoisin Sauce

1/3 cup Barbecue Sauce

3 TB. Asian Chile Sauce

2 TB. Molasses

Heat Source:

Direct fire, medium heat.

Special Tip:

Make sure chicken is 75% done before mopping with the sauce. 

Preparation:

Combine the chicken wings with the spices and toss to coat well. Let marinate in seasonings for at least 30 minutes.

Combine all the ingredients to make the Sticky Finger Sauce (honey, margarine, hot sauce, Hoisin, barbecue sauce, chili sauce and molasses

Preheat grill after lightly oiling. Using a medium high heat, grill the chicken wings, and keep turn until the wings are char nice on all sides. When the wings are half way cooked Start to baste with the sticky finger sauce and continue to mop until the mop is al gone. Do not allow the wings to burn by not turning enough.

Serve on a warm platter with some of the reserved sticky finger sauce.

Preparation & Grill Time:  45 minutes

August 24th &25th: Paola, kS.  East Kansas State Championship

Sept. 14th & 15th: Misssion, KS. Battle of the Brisket BBQ Contest

If you are a pass student of one of grilling or smoking class, you are always welcome to come by and sit and chat about BBQ. If you come by on Saturday around 2 PM (Break down time!) You may even get some BBQ!

Bruce and I hope to see you around the BBQ trail!

Chef Richard

Educator of "Que"

Flavor Creator on the Grill!

http://gu4lucas.com/

Than I have a Pro Series I: Cooking Fundamentals starting on Monday August 6th, this class runs for 9 weeks and we meet every Monday night from 6:30 until 9:30 learning Basic cooking techniques needed for successful cooking in your kithcen. (Still 3 seats left before this class starts!)

Tuesday night August 7th: I am doing a Knife Skills class on basic knife handling, how to chose, hold and handling a knife. Knife slicng and dicing.

Sunday August 11th: I am out at Smoke N Fire for a Grilling Classe from 10 am until noon on Xtreme BBQ Grilling (Tips, Tools, Techniques, Q&A) 

August 18th: Smoke N Fire Class from 10 am until 2 pm.

Sunday August 19th: I will be at the Culinary Center of Kansas City doing a Heathly Grilling Class featruing Salads on the Grill: Seared Tuna Nicoise of the salads done (Limited Hands on Class)

Hope to see you in one of these classes coming up!

Chef Richard

Educator of "Que"

Flavor Creator on the Grill!

Class is taught by: Educator of "Que": Professional Chef Richard W. McPeake (RIB STARS BBQ), Bruce Campbell F.B.G. (RIB STARS BBQ) and Matt Chatfield, Executive Chef (The Culinary Center of Kansas City)

Good time to get some tips on planking, gas or charcoal grilling and plenty of Q&A.

The following week on Monday, May 7th, Chef Richard can be found at Smoke N Fire for the Annual Steve Raichlen Event to benefit Harvester's. Steve will be doing a demo, book signing and there will be entertaining and a rib dinner out side featuring recipes from Steve's NEW cookbook: Best Ribs Ever: A Barbecue Bible Cookbook: 100 Killer Recipes.

Just call Smoke n Fire starting April 17th to get your tickets for this awesome event!

See you there!