Category Archives: Outdoor Cuisine

Foraging in nature’s pantry on Farm to Table, Field to Plate

farm croppedExcitement has been building for quite some time as we move forward in to new territory. With two projects to bring what we do to both the reader and the viewer, one of my “babies”, Farm to Table, Field to Plate, has finally matured. Partnering with Captain Kelly Barnum, we are co-hosting a great new series, which focuses on creating delicious cuisine, direct from nature’s pantry.

Each episode of Farm to Table, Field to Plate, focuses on the principal of getting back to the basics of gathering what we eat. 

Long before the commercial movement began, and before “dinner in a box” could be purchased from your local grocery, what we now call “organic” was the only sustenance available to man. It wasn’t a word, it was a way of life and contained zero chemicals.
photo (1)Whether we are angling for seafood like salmon, tuna, halibut or  harvesting meat such as  venison, chicken, or pork, viewers will tag along as we hunt, fish or gather these exceptional animals.  The entire experience will focus on the adventure and incredible quest.

After harvesting our bounty, Farm to Table, Field to Plate hosts, and a guest personality will show you a multitude of ways to prepare and cook what we have brought in to the kitchen, creating delicious cuisine for the entire family.

Capt. Kelly Barnum and/or Karie Engels will design and build a meal to be prepared with or by a guest personality that consist of a protein, two side dishes, optional dessert, and a cocktails.  We will feature basic preparations and everyday cooking by world class artists, personalities and outdoor enthusiasts that showcase the raw beauty of our ingredients.

gardenHunt, fish, gather and cook with us as we inspire you to get back to basics, revisit old and create new traditions.  So come along with us, explore what nature has to offer and learn how to create your own garden space, so that you too can, eat what you grow, and grow what you eat.

You can find Farm to Table, Field to Plate on Comcast Sportsnet beginning in August 2014. We will keep you posted on exact dates and times.

Follow us on Facebook at     For more information, see Downloadable Content Below.

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Summers last hurrah; Labor Day grilling

Leaves are changing color, the morning air has taken a cool, crisp edge and the days are shortening.  Grills everywhere are going to get a workout as friends and family make this one last traveling vacation weekend of the year really count.  It’s the annual last hurrah, of summer.

Whether you are providing the entire fare for your friends and fam or you are packing a few items that you would like to create and bring to a pot luck gathering, we are going to give you some great ideas this week.

Grilled Chicken Thigh Skewers with Spiced Herb Marinade

Grilled Chicken Thigh Skewers with Spiced Herb Marinade

Grilled Chicken Thigh Skewers with Spiced Herb Rub by Cathy Kasey Food Studios.  When the weather is warm and  company is coming, the obvious cooking method for me and many others is grilling.  There isn’t even a glimmer of a second option.  The difficult portion is deciding what to throw on the grill.  Steaks, hamburgers and chicken,  are all incredibly delicious, however, I am careful to feed my guests a dish that I had not prepared for them on a previous occasion.  For those repeat attendees, it can prove to be quite challenging task to find something new.

I chose this chicken skewer recipe not only because it looks beautiful and is a bit of a twist on grilled chicken, but I like the  flavor combinations of the herb mixture marinade.  This recipe serves 6 – 8 and the list of ingredients if fairly basic.  Shopping List;  Chicken thighs, salt and pepper, sour cream, cilantro, olive oil, white onion, garlic, cumin seeds, black mustard seeds, fresh lime juice, jalapeno pepper, parsley and fresh mint.  Full recipe and method This recipe was found on She Knows Food & Recipes, with credit to Kathy Casey Food Studios.  Please visit Dishing with Kathy Casey for more delicious ideas.

Grilled Summer Vegetable Medley

Grilled Summer Vegetable Medley

Grilled Summer Vegetable Medley by Lori Daniels for Taste of Home.  For years the side dish I prepared and brought to every function was a simple potato salad, and it sat on the table with at least eight other bowls of signature potato salads, while they sat next to at least four slow cookers filled with baked beans.  While I am an avid fan of both dishes, I feel it is important to give guests a few options to choose from.

This time of year gardens and farmers markets are filled with seasonal bounty and sharing these with friends and family is an excellent way to enjoy all Mother Nature has to offer.  This delightful vegetable medley is cooked right on the grill along side the chicken skewers and if you do not like an ingredient that is on the list, let your garden or local farmers market be your muse and improvise.  Toss out what you don’t want and add the flavors you love. Full Recipe and Method


Strawberry Mezcarita

Strawberry Mezcarita

Strawberry Mezcaritas by Rufus’ Food and Spirits Guide.  I fell in love with this spirited little delight the moment I spied it this evening scrolling through my news feed.  It will be a great addition to Monday’s cookout as it is filled with fresh and seasonal ingredients.    Fresh strawberries, lime, honey, Mezcal and triple sec.

There is also a  post on the site for Boston Brown Bread that will  make a great companion to Monday’s menu.   Take a few minutes and head over to Rufus’ Food and Spirits Guide and poke around for a bit.  You will love it there.

Fresh or frozen strawberries work great in this drink, but remember to cut back on the ice if you’re using frozen berries. If you don’t have Mezcal, use tequila but it will not have the same smokey kick. There’s nothing wrong with a nice, fruity margarita though.  -Rufus’ Food and Spirits Guide

Grilling with Beer Marinades

Each week Your Home’s Beer Specialist, Ginger Johnson of Women Enjoying Beer submits an article edutaining, her own fantastically creative term by the way, us about beer, pairings and recipes.  This week she has my head bubbling and brewing with her post about barbecues and beerinades, marinades with beer, another entry in to her fabulous unique lingo dictionary, and I couldn’t help but to go on the hunt for recipes prepared in this way.   Read Ginger’s post here….

Beer Marinated Hanger Steak

Beer Marinated Hanger Steak

Beer Marinated Hangar Steak by Schnell Schnell Outdoor Fitness.  The 4th of July is right around the corner and the menu is being finalized.  Taking Ginger’s cue, I am cruising through delicious recipes so that at least one item on our grill has been prepped and marinated in beer.  I am looking forward to the feedback from our guests.  Shopping list; Soy sauce, olive oil, cloves, Dijon mustard, fresh rosemary, Worcestershire sauce, ground black pepper, dark lager beer and hanger steaks. Full recipe and method here

Rib Eye Steak in Dark Beer Marinade

Rib Eye Steak in Dark Beer Marinade

Rib Eye Steak in a Dark Beer Marinade by Woodson & James.  I adore the flavor combinations in this marinade and it has won the spot on the grill this Independence Day. Shopping list; Bottle of your fav dark beer, garlic, red onion, Worcestershire sauce, hot sauce, lime juice, brown sugar, course brown mustard, olive oil and salt.  Full Recipe and Method

Delicious Ideas for Dad

Father’s Day is around the corner and a friend of mine has asked for a few ideas for her Dad’s special day.  “Each year, she said with mild frustration, we do the same thing for him.  Grill steak, toss baked potatoes in the oven and my sister brings a pie.  Please help….”

To all the Dad's out there....Happy Father's Day

To all the Dad’s out there….Happy Father’s Day

We sat and talked about what her menu for Father’s Day and I found through conversation that her desire to change up her cuisine runs deeper than just that special day for dad. She is tired of preparing the same old recipes for her family each week and has fallen in to a bit of a food “routine”.  Two parents, each working a full time schedule, leaves little time for meal planning and she has finally decided enough is enough. We spent time tossing new ideas around and expanding on old ones.  Two heads in this case, were much better than one.

I will expand on this conversation and a fix for the week night meal routine ( or rut )  in another post, for now, let’s get to a few tasty recipes for dad.

Alida's Kitchen's Balsamic Blueberry Salad.  Delicious!

Alida’s Kitchen’s Balsamic Blueberry Salad. Delicious!

Salads ~  Salad does not need to be boring.  If you love munching on soft leafy greens, let your imagination run a bit wild.  Add a handful of cheese, blue, goat, feta or any kind of cheese you love. They are your taste buds, do what makes them happy.  If each member of your family has a different idea of what their ultimate salad should be, it may work best to set up a basic spinach and greens with a collection of ingredients to the side. Toss a few berries, blackberries, strawberries, blueberries in a few separate bowls, a few crumbled cheeses, slivered almonds, pecans, and perhaps dried cranberries.  Sit down and talk to your family, ask them what they would like to see on the dinner table.  Once the ideas start bouncing around, great recipes begin bubbling and brewing and the possibilities are endless.  Yes, even for a salad.  Balsamic Blueberry Salad

A delicious Greek Salad by BBC Good Food

A delicious Greek Salad by BBC Good Food

Greek Salad by BBC Good Food.  Now that we have the ‘leafy green salad” taken care of, here is an addtional option.  A beautiful salad that is full of color, bursting with flavor and pairs well with grilled meat.  This is a fantastic  salad with a prep time of only 15 minutes and if you simply do not like an ingredient, take it out, if you wish to add another flavor, do it.  Twist, tweak….it’s your meal.  Shopping list; Large vine tomatoes, cucumber, red onion, kalamata olives, dried oregano, feta cheese and Greek extra virgin olive oil.  Full recipe and method here

Beef Tenderloin Steak with Blue Cheese and Peppercorn Butter by TraegerGrills

Beef Tenderloin Steak with Blue Cheese and Peppercorn Butter
by TraegerGrills

Smoked Beef Tenderloin Steaks with Blue Cheese and Peppercorn Butter by   Throwing a steak on the grill is a quick and delicious way to prepare a meal, with little or no clean up.  Since Dad is usually the grill master, it’s time to turn the tables, pamper and treat him like a king.  One of the tastiest methods I have found for kicking flavor up a notch is working with a compound butter, and the most fantastic portion of that, is you can whip up any combination of flavors you wish ( see this past post for compound butters )  This particular recipes uses the following ingredients;  Butter, blue cheese, garlic, sherry, chives, peppercorn and salt.  Since compound butters are incredibly simple to prepare, two or more completely different flavors for your dad and guests to choose from is a wonderful option.  Full recipe and method for steak here

Stay tuned…we have more delicious ideas for Sunday’s menu.  In the mean-time, take a trip down memory lane and revisit last year’s post.  It may give you a great idea or two. Last Minute Menu Ideas for Dad

Summer Grilling and the Creation of “Beerinades” by Ginger Johnson


Ginger Johnson Photograph: Judy Pavlik

Ginger Johnson
Photograph: Judy Pavlik

Hang on…let me wipe my mouth. After I read the post on grilled salads from Karie earlier this week, nothing else has been on my flavor brain! I’ll be the first in line to create or order a well made steak salad…or scallop salad…and other delicious, creative, healthy and delightful salads.

Here’s the best part: I’m going to share a few ideas on how to increase the flavor quotient of these already sublime salads. Ready for it?? It’s time to bring on the Beerinades ~

Beerinade is a word I coined to indicate the use of beer as primary (or accenting) ingredient in a marinade. Since a marinade is designed to enhance deliciousness as well as tenderize the foods you soak, beer’s a perfect partner. See, it has a slight acidity that lends its talents to making the foods you want even better. How noble!

A few tips in creating Beerinades:

  1. Use beers with complementary flavors.* For instance if you’re prepping for carne asada, use delicate and medium bodied beers. Kolsch, Pilsners, and California Common styles fit the bill.
  2. If you’re grilling or frying some toothsome vegetables, Reds, Browns, and Ambers would be good matches. Their malty backbone will keep pace with the earthiness of the veggies.
  3. One of my go-to styles is chili beers, like Calapooia’s Chili Beer, for red meat, pork, chicken and tofu. It’ll give you extra zing without being bitter.
  4. Robust beers like Porters and Stouts are excellent for slow roasting, grill or slow cooker, as the flavors will caramelize as they cook. Rendering your work to an uber yummy experience.

CAUTION: Be careful of using IPA’s as they bitterness can unpleasantly linger after the cooking process is done. (I’ll share IPA cooking tips in the future.)

Beer and the Grill Photo:  Ginger Johnson

Beer and the Grill
Photo: Ginger Johnson

So grill up whatever you’re tummy desires, create a simple Beerinade, and toss it with those fresh salad ingredients. They’re just begging for the opportunity to shine the salady spotlight on the goods!

Till the next glass ~

Basic Beerinade

  • I part beer of choice, based on flavors desired*
  • .5 part olive oil
  • Add herbs that work well – dried or fresh
  • Salt and pepper to taste

Play around with this recipe idea – it’s infinitely flexible and fun!

Pairing Suggestion:  Chili Beer in the Beerinade for Carne Asada + warmed (on the grill) tortillas, fresh chopped lettuces, cilantro, and mango with mashed avacado, red onion, and lime juice.

A Terrible BeautyUpcoming Events:

Watch for summer beer dinner, tastings and events – like this one Karie & I are giving at Terrible Beauty June 17th. Register here, now – we want to see you there!

…a marinade is designed to enhance deliciousness as well as tenderize the foods you soak, beer’s a perfect partner.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at or

Author:  Ginger Johnson

Edited by:  Karie Engels


Simple Summer Pairings; Pairing the Right Wine with Warm Weather Favorites

The irony of sitting down and writing this article is that my heater is on in my house and it is pouring rain. It is time to get a little imaginative. Let’s pretend it is 80 degrees, you have been playing on your boat all day, returned home and it is time to sit out on the deck with a few summer favorites.

Pouilly Fume

Pouilly Fume

Let’s begin with a nice salad, Grilled kale salad with ricotta and plums. Keep in mind that kale is a little bitter and now we have put a char on it. What to pair? The Quintessence Pouilly Fume. This is a 100% Sauvignon Blanc wine from producer Pierre Chainier, this French beauty would be a great choice to pair. A wine with bright acidity and a clean, crisp taste. It has aromas of flowers, a hint of smokiness and a creamy texture. A great way to start your summer meal.

A Lisa

A Lisa

Now we are moving on in the meal to the steak on the grill. If you are going carnivore for the evening, look for a wine that is bold and will hold up to the slab of cow you are getting ready to enjoy. How about the Bodega Noemia “A Lisa” Malbec from Argentina. This is produced south of Buenos Aires. If you are looking for balance, boldness and a simply delicious Malbec, look no further. Give this time ample time to open up but when it does, you will be glad you did.

New Age

New Age

At this point, you should be in a food coma and possibly unable to move, but wanting one last thing to finish off the evening….I know, you are thinking, I can’t eat another bite but, something light would be nice.   Drink a bit of water to help the palate recover from the red meat and Malbec and pour a white wine from New Age, another wine from Argentina. This light refreshing wine is made from Torrontes grapes and it is really great just by itself. Fill a glass with ice, yes ice. Pour the wine and add a slice of lime. It is a cool, refreshing and light way to end the meal on a warm summers evening. This wine is low in alcohol and really is dessert by itself.

These are obviously three very distinct wines but, a great way to explore flavors and pairings.

Until Next Time,


If you are going carnivore for the evening, look for a wine that is bold and will hold up to the slab of cow you are getting ready to enjoy   or find me on Facebook at Wine Tasting Washington

Author:  Jack Chase

Edited by:  Karie Engels


Backyard Grilling; The Magic of Summer

We are back today and sharing the love of the grill.  Summer time is just around the corner and that means months of barbecue weather and we are collecting recipes!

A cookout, barbecue, backyard party….whatever your best loved term for it is, is a fav of ours because of pre-prep time.  Most of the work is done the day before or the morning of, leaving the actual “party” time to mingle with your guests, friends, fam and neighbors.  Everyone shows up, puts their food on the table, the kids run off, play together and the fellowship begins.  That’s the magic of summer :)

Bulgogi Style Beef

Bulgogi Style Beef

There are a few sites we at Your Home, visit regularly to find and share the best recipes for you to try and today we have pulled out all the stops.  Chef Barry aka CB ( Barry “CB” Martin ), of Welcome to the Cookout has a site you will want to visit often.

You Can Grill Bulgogi Style Beef by Chef Barry, Welcome to the Cookout.  This is an exceptionally delicious post by Chef Barry.  The  combination of flavors are out of this world and the prep and cook time combined is 15 minutes.  Shopping List;  1 pound Beef, chicken, pork (whatever you want to grill ), soy sauce, brown sugar, dark sesame oil, garlic, yellow onions, scallions, toasted sesame seeds, red pepper flakes, fresh ginger and cumin or tumeric.  Read more here….  You can also Follow Chef Barry of Welcome to the Cookout every day on Facebook.

Alida's Kitchen's Balsamic Blueberry Salad.  Delicious!

Alida’s Kitchen’s Balsamic Blueberry Salad. Delicious!

Balsamic Blueberry Salad by Alida’s Kitchen.  Grilling outdoors means salads and there are so many to choose from, pasta, potato, fruit and / or  greens.  I have a weakness for fruit in my salad, either dried or fresh and this one caught my eye right away because of the gorgeous colors.  If you are anything like me, extra blueberries are required because many of them get eaten while preparing the food.   :)  Shopping List;  Baby spinach, arugula, blueberries, cucumber, scallions, feta cheese, fresh ground pepper and Balsamic vinagrette.  This entire site is delightful, if you don’t have time to browse Alida’s Kitchen right now, be sure and bookmark for later.   Full Recipe

Michael Chiarello's Mojito

Michael Chiarello’s Mojito

Mojitos by Michael Chiarello for Cooking Channel TV.  Rum.  Warm weather, sand, palm trees and rum.  Even in the backyard my thoughts turn to a deserted island, a single chair on a beach of white sand and the relaxing sound of waves crashing to the beach.  Summertime simply wouldn’t be complete without it.

A really good Mojito should bring drifts of island dreams to the imagination and this is a great Mojito, using both lemons and limes.    Take a trip to the tropics, with Michael Chiarello’s fantastic cocktail recipe.




Let’s Get Outdoors; Grab n Go Picnic Desserts

Fresh air is calling and ideas have been bubbling and brewing in our heads as we search for the best “grab and go” desserts for your picnic.

Canadian House & Home has a fabulous layered apple dessert that I absolutely adore. The ingredients list is basic and the flavors combine very well.

Apple & Maple Verrine

Apple & Maple Verrine

Ricardo Larrivee’s Apple & Maple Verrine ~ There is a separate recipe for each delicious layer listed here.  

  • Maple Jelly
  • Maple Glazed Apples
  • Crisp
  • Whipped Cream

Head over to Canadian House & Home, browse, poke around a bit and print out this tasty gem.  Full recipe here

Layers of Love Chocolate Brownies

Layers of Love Chocolate Brownies

The next recipe calls my name for sheer volume of chocolate that’s involved.  These will cut, pack and snack well in the great outdoors.

Layers of Love Chocolate Brownies by Very Best Baking is a recipe that was shared by a contestant in 2000, in the Very Best Recipe contest.  The ingredients list includes;  cocoa, white chocolate morsels, semi-sweet chocolate morsels, pecans and caramel.  Follow the link to the full recipe here.

Nature's Menu

Nature’s Menu

Nature’s Fresh & Sweet Bounty

When it comes to the outdoors and “stash and carry” items for munching, sometimes pure simplicity is the only answer.  Grapes, strawberries, cherries, apples, raspberries, blackberries, blueberries or cubes of melon.  When you turn to nature for your menu, the possibilities are quick, nutritional and endless.

Picnic Sandwiches; The ultimate finger foods

Temps are getting warmer, days are stretching and we are heading outdoors!  Spring and summer picnics are a delightful way to keep trekking when we go outside.  Whether it’s a trail hike, a simple walk along the river, bike ride or out on the front lawn, taking a few bites to eat along on your adventure means you don’t have to go home or stop at a restaurant to munch.  Find a spot, set out your blanket or tablecloth and lay out your feast.

Picnics are the ultimate “take out” or “fast food”.  Even though they are made at home and by hand, they only need to unpacked and eaten while on the move.  This week, we are on the hunt for great take a long items for family fun or romantic duo outdoor eats.

Sandwiches;  Lets begin with finger foods

Smoky BLT

Smoky BLT

Smoky “BLT” ~ by Country Living

Our first recipe is incredibly simple, filled with sophisticated flavors and it’s delicious.  It begins with a fabulous rosemary mayonnaise, which is a combination of rosemary, olive oil, garlic, mayonnaise, salt, pepper and lemon juice. mayonnaise recipe here.  It is followed by stacking smokey blue cheese, romaine lettuce and beefsteak tomatoes on pillowy slices of country bread.  Full recipe here

Tuna Nicoise Sandwich ~ by Martha Stewart

Tuna Nicoise Sandwich

Tuna Nicoise Sandwich

While a simple tuna sandwich is fantastic as is, kicking it up a notch makes it out of this world.  With the addition of olive oil, white wine vinegar, Dijon mustard, salt, ground pepper, English cucumber, red onion, olive tapenade, fresh basil leaves and hard cooked eggs to a couple cans of tuna, its a great recipe and it’s flavor improves when made ahead.  This delicious bite serves 4.  Full recipe here 

Mozzerella and Prosciutto Sandwich ~ by Bon Appetit

Mozzarella and Prosciutto Sandwich

Mozzarella and Prosciutto Sandwich

We are stepping a bit outside the pantry on this one and looking for full, distinct flavors that dance in the mouth.  The shopping list; chopped anchovy fillet, capers, garlic, lemon peel, orange peel,  Niçoise olives, olive oil, fresh basil, lemon juice, baguettes, prosciutto and balls of fresh mozzarella cheese.  The first five ingredients create a paste and can be prepared and chilled two weeks in advance.  Full recipe here

Grab your favorite bottle of wine and head outdoors.

Hot Grill, Cool Beer

Author:  Ginger Johnson

*ssssssss* *pop!* Mmmmmmmm…

Hot Grill, Cool Beer

Hot Grill, Cool Beer

Grilling is a special treat to me because it’s a very primal act. You get something raw, slap it on the grate over hot coals and cook. It’s simple, rewarding, and very basic.

Beer is in ideal partner in grilling pursuits in two ways. One as a food partner. With dozens of styles to match and complement foods, there’s a beer for every food. Pairing your grilled goodies with a complementary beer is all about intensity, like flavors and accenting. Just like when you add salt or vinegar or vanilla to a recipe. Beer’s the accent to really bring out the flavors.

The second way beer partners with grilling is as a beerinade (get it?!). Instead of a marinade, I’ve coined the word ‘beerinade’ in my kitchen. You can beerinade many things that will grace your grill grate. With its slight acidity to help tenderize, varied flavor additions, and ready access at markets and stores across the country, you can increase your grilling savvy and success by utilizing beer as an ingredient.

So once that grill is gleaming – and it’s time for me to clean mine too – plot the next flavor adventure with beer. I’d highly encourage you to use your grill, charcoal and gas, all year long. Having previously sold one major brand of grill, I can testify that some manufacturers (if not most) make their products to be enjoyed year round.

Meats, vegetables, fruits, breads. In addition to the standards tasties you may already grill, explore with a helpful cookbook focused on using your grill. I recently received a new grilling with beer book from some Canadian friends I’m eager to dive into. Certain brands like Weber have excellent choices to inspire, learn from, and follow for yummy success.

With a clean grill, fresh food ready to cook and a delicious beer at your fingertips, enjoy a grate meal regularly!

A caution: Be sure you learn how to properly, safely, and regularly clean your grill. Use only cleaning solutions that are food safe. Once it’s washed and dried, heating it up again will burn off any remaining residues and films. The last thing you want is to get sick or have your food tainted with toxic cleaning products. There are great ways to use very people and environmentally friendly cleaners, like vinegar and baking soda. Start by reading the manual that came with the grill, calling the manufacturer or look at smart and safe reputable cleaning sources online specifically addressing your kind of grill. Keeping it clean year round with periodic wiping, washing and scraping will increase the longevity of your grill and make for a more efficient cooking tool.

‘Til the next glass –


Grilling is a special treat to me because it’s a very primal act. You get something raw, slap it on the grate over hot coals and cook. It’s simple, rewarding, and very basic.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at or

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