
Blackened Tuna with Cajun Remoulade off the Grill
ARTEFLAME GRILL - BLACKENED TUNA WITH CAJUN REMOULADE Serves 4 to 6 For the tuna: 4 sushi-quality tuna loin steaks, each about 1-½ inches thic...
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ARTEFLAME GRILL - BLACKENED TUNA WITH CAJUN REMOULADE Serves 4 to 6 For the tuna: 4 sushi-quality tuna loin steaks, each about 1-½ inches thick (a...
Read moreARTEFLAME PORK STEAKS WITH SPICY MONROE COUNTY VINEGAR DIP Serves 4 For the Spicy Monroe County Vinegar Dip: 8 tablespoons (1 stick) butter2 c...
Read moreThe Feast of the Seven Fishes is part of the Italian-American Christmas Eve celebration. The long tradition of eating seafood on Christmas Eve date...
Read moreingredients: 1 pound of dried/salted Cod 2 cloves garlic 2 bay leaves Smoked salt & fresh cracked pepper Good olive oil (Bonacci) directions: C...
Read moreChargrilled Oysters on the Grill by Chef Lindsay “Mama” O’Neill. INGREDIENTS 6 Shucked Oysters1 Clove of Garlic Juice of 1 Lemon 2 tbsp of Olive Oi...
Read moreHappy ThanksgivingCome gather around the flame to cook a delicious herb-rubbed turkey on the Arteflame 40 using our new rotisserie kit!Before we ge...
Read moreThe Power of TouchOne of the wonderful things about cooking on an Arteflame is that meat can be cooked to individual temperatures without losing th...
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