Andouille Blue Cheese Sliders with Easy Jack IPA Mustard Sauce

It is grilling season, and sliders are definitely at the top of the menu. But who wants another boring ground beef slider with ketchup and mustard? Not me, I want something unique and different with some heat. So, I whipped up a cajun-style slider with andouille sausage and Easy Jack IPA from Firestone Walker. Sandwich…

Chocolate Porter Ribs

What says Dad more than smoked ribs that are fall off the bone tender and filled with smoke flavor. Add in a spicy Cocolate Porter BBQ sauce, and I know that Dad will smile. How to Smoke the Ribs Using the 2-2-1 Method Once the smoker reaches230°F, adjust the vent at the bottom and the…

Stuffed Portobello Mushrooms With Cedar Plank Salmon

The Copper River salmon from Missoula Fresh Market was just too good last week, so we decided to cook some more fish in this week’s Radd Cooking recipe. We created a stuffed portobello mushroom with cedar plank smoked salmon and a riff on gratin. These big caps of deliciousness grilled up nicely in the Big…

Beef Tenderloin Lollipops

Bite-sized beef cubes are easy to pop in your mouth as you mingle at parties. The salty blue cheese adds an unforgettable taste. Beef Tenderloin Lollipops Ingredients 1 lbs. beef tenderloin, cubed 3 TBSP red wine 2 TBSP olive oil ½ tsp hot chili powder ½ tsp tarragon ½ tsp oregano ¼ tsp salt ¼…

Huckleberry Witbier and Lime Marinated Copper River Salmon

It is Copper River salmon time again at Missoula Fresh Market! Each late May, we are treated to these unbelievable salmon with a bright red flesh, a firm texture, and a rich flavor that makes them a very delicious dining experience. They possess a high fat and oil content, which is why Copper River salmon are recognized as some…

Bacon Blue Cheeseburger Balls with Sriracha Stout Ketchup

The glory of the bacon cheeseburger in a bite-size package with blue cheese, onion soup mix, and Wickle’s relish. The peppered bacon and ground beef come from the Meat department at Missoula Fresh Market…the quality is outstanding. These yummy balls of goodness have been Radd Cooking approved, and we consider ourselves cheeseburger experts. These would be great…

Tacos de Lengua (Tongue Tacos) with Stout Adobo

Before you say “gross” and shrink away all squeamish, beef tongue when treated right is some of the best meat that you will ever place in your mouth. A quick stout adobo sauce makes these tacos even better and spicier. Browning is key The meat is exceptionally tender and flavored with a bit of pan…

Why You NEED to Bake Your Bacon

I love bacon…shit, who doesn’t? But I hate the mess and occasion grease burn that comes from doing it on the stove top. The solution to the oily problem is to bake your bacon. The resulting strips of pork are crisp without any burning. A big plus, no flipping or messing about either…just time to…

Smoked Venison Roast with Bacon

Like most wild game, elk is a lean meat that is high in protein. Wild elk don’t have time to sit and graze on the land like cattle, resulting in a healthy alternative to beef smoked recipes that has about 1/6th the amount of fat and an equal amount of protein. Due to this low…

Shabu-Shabu with Otter Water Ale broth

“Swish, swish” in English, or “Shabu shabu” in Japanese. Either way, it is essentially a Japanese version of fondue that uses boiling broth in lieu of oil to cook thinly sliced meat (beef tenderloin from Meyer’s Cattle in this recipe). The broth is made with beef broth and the Otter Water Summer Pale Ale from…

In The Kitchen at Notorious PIG BBQ

Using techniques and recipes learned from the world famous pit masters of Saint Louis, Notorious PIG brings Missoula BBQ as it’s meant to be. They begin cooking every morning at 4am and only cook enough to get them through the day. You can be sure that what you’re eating is fresh and made with love,…