Grilled Garlic Bread with Parmesan & Chives

This is another garlic bread recipe from Steven Raichlen's BBQ USA.  This was a very good bread recipe that we will definitely make again

Ingredients:
12 tablespoons (1½ sticks) salted butter, at room temperature
4 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
3 tablespoons finely chopped fresh chives
1/2 teaspoon freshly ground black pepper
1 loaf supermarket French bread (we used Italian bread)

Place the butter, garlic, cheese, chives, and pepper in a bowl and beat to mix. Set the garlic butter aside.

Using a serrated knife, cut the bread sharply on the diagonal into ½-inch-thick slices. Using a spatula, spread a thin layer of the garlic butter on both sides of the bread slices. The bread can be prepared ahead to this stage, press the buttered slice back together as if reassembling the loaf and wrap them with plastic wrap. The buttered bread can be refrigerated for up to 6 hours.

Set up the grill for direct grilling using a two-zone fire. preheat one zone to medium-high and leave the other zone unlit so you can move the bread over it if it starts to burn.

When ready to cook, brush and oil the grill grate. Place the bread slices over the medium-high zone of the grill and toast them until golden brown, 1 to 3 minutes per side. Don’t take your eyes off the grill for a second, as the bread can burn quickly. Serve the garlic bread hot off the grill.

Venison Stew

I am not a hunter, but we will eat deer any chance we get.  This recipe was very good.  I am sure it would be just as good with beef.

Ingredients:
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water

In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf,

oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.

Add potatoes and carrots; cook until tender.

Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Honey-Dijon Ham

I am a little slow posting this, but the Christmas ham was very good.

Ingredients:
9-10 pound fully-cooked, bone in ham
1/3 cup honey
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 tablespoon water

Preheat BGE to 325°.
 

Place the ham in large shallow roasting pan. Bake until meat thermometer inserted in thickest part

registers 125°, about 1 1/4 hours.
 

Combine honey, mustard and sugar; brush over ham.
 

Continue baking for an additional 30 minutes, or until meat thermometer registers 140°
 

Remove from the BGE and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to

30 minutes.
 

Serve with additional warm glaze, if desired.