Recipe of the Month

November 11, 2014

Recipe of the Month: Rustic Bread Dressing


October 30, 2014

Recipe of the Month: Gnocchi with Mushrooms, Sweet Corn, and Sage Brown Butter Sauce


October 7, 2014

Recipe of the Month: All-Star Cookies!


August 6, 2014

Recipe of the Month: Homemade Marshmallows


November 12, 2010

Recipe from Good Things Utah!


Hi all!  Sam and Ryan did a demo this morning on Good Things Utah and wanted to share the recipe with everyone!  Here's a bit about it from Ryan: "This recipe requires a significant commitment of time and effort, but the reward is absolutely delicious.  In other words, this recipe is perfect for the holidays or other times when you want something special to share with family and friends." Perfect timing, right?  And now, on to the recipe!

Ryan Crafts’ Sage Smoked Turkey with Chipotle Cranberry Relish Relish 16 ounces fresh cranberries 1 ½ cup brown sugar ¾ cup cider vinegar 4 ounces chipotle chili peppers in adobo sauce 2 cloves of garlic salt Combine cranberries, brown sugar, vinegar, chipotles, and garlic in food processor and pulse until coarsely chopped. Over a medium-high heat bring mixture to a boil.  Reduce heat to low.  Stirring often, reduce for approximately seven minutes.  Salt to taste. The relish can be served immediately or cooled and stored in the refrigerator for up to five days for later use.  If you choose to make this ahead, simply warm again before serving. Brine Dry Rub 14 cups water                    1 cup brown sugar 2 cups white wine            2 tablespooons dried sage 1 cup kosher salt               1 tablespoon fresh ground black pepper 1/2 cup honey 4 ounces fresh sage Mop 1 cup white wine ½ cup olive oil For the brine, begin by finely chopping the fresh sage.  Combine the sage with all the other ingredients in a pot over a high heat.  Stir until the salt and honey are completely dissolved. Remove from heat and allow to cool. Once cool, submerge the turkey in the brine in a non reactive container.  Keeping cool the entire time, leave the turkey in the brine for five to six hours. About an hour before you’re ready to start cooking, remove the turkey from the brine and allow it to come up to room temperature. While the turkey is sitting, prep your smoker or barbecue, bringing the temperature to approximately 220 degrees. Mix the dry rub and apply to the surface of the turkey. Cook the turkey with an indirect heat source and lots of wood smoke for approximately seventy-five minutes per pound and at least 4 hours.  The turkey should measure a 165 degree internal temperature when finished. While cooking, brush the surface of the turkey with the mop every thirty to forty-five minutes, depending on the type of smoker or barbecue you use.  Mop the turkey more frequently during the later half of the cooking time. When the turkey is finished smoking, allow it rest for fifteen to twenty minutes before carving and serving. Serve the turkey with cranberry chipotle relish on the side. Enjoy.

November 4, 2010

Spotlight Recipe: Holiday Favorites


Don't these vegetables look delicious?!

Since the holidays are nearing, I thought it might be a good idea to share some recipes that would add some 'flavor' to any feast!  I hope this becomes one of your family's favorites in years to come.  And what a gorgeous display they make!

I hope you enjoy! 

Please check out our website for more ideas at!

June 1, 2009

Salsa anyone?


Don't know about you but we are crazy about chips and salsa.  It is an addictive little snack that is great at any get-together. here is our favorite recipe that has the same basic ingredients of any other salsa, but it is how this one is prepared that makes it special.

One thing we love about this recipe is that it calls for chipotle in adobo.  The chipotle peppers in adobo add a nice smokey taste to the roasted tomatoes, garlic and onions.  It also has roasted jalapeno peppers, so if you like your salsa with a kick this has got it.  Chipotle is optional and you can play with any other types of peppers to add just the right amount of heat for your palate.  Preheat the oven, get the chips and salsa like there is no tomorrow.

Charred Tomato Salsa


  • 2 tablespoons Olive Oil
  • 2 teaspoons Minced Garlic
  • 2 Jalapeno or other small Green Chili Peppers
  • 1 lb Ripe Plum Tomatoes
  • 1 small Red Onion, thickly sliced
  • 2 cups corn (roasted)
  • 1 Chipotle in Adobo, deseeded (optional)
  • Small handfull of Fresh Cilantro
  • 1/2 teaspoon Salt
  • Juice  of 1 Lime


Heat the broiler on high. Toss the Onion, Tomatoes and Minced Garlic with olive oil. Place the mixture on a sprayed sheet pan and place in the oven.  Cook until the skin on the Tomato is charred.  Remove from the oven and let cool. Toss the Jalapeno with a little Olive Oil and char under the broiler until the skin bubbles and is black.  Place peppers in a plastic bag and let steam for a few minutes.  When Peppers are cool to the touch remove the skins and the seeds.  When everything is cool place all ingredients in a food processor, this may be done in batches if needed, pulse until the desired texture is achieved.  Adjust seasonings and serve with chips.

   I hope you enjoy this as much as I do.  Happy eating!!!

February 25, 2009

Ryan’s Homemade BBQ Sauce


I love fine cuisine from all over the world, but my favorite flavors are the uniquely American, rich, smoky tastes of true Southern BBQ.  When buying BBQ sauce, most of the sauces you'll find at your local grocery store are thick, sugary sauces, generally intended to be used as a condiment rather than a marinade or cooking tool. Below, you'll find the recipe for my personal BBQ sauce done in this same vein, but with a few twists: Ingredients: 1 & 1/2 cup tomato paste 2 large tomatoes 2 large sweet bell peppers (red, green, yellow, orange, any color's fine.) 1 habanero pepper (optional) 1/4 cup chipotle peppers in adobo sauce (or whole, dried chipotles) 1 cup apple cider vinegar 1/2 cup of your favorite bourbon whiskey 1/2 cup molasses 1/2 cup brown sugar 1 small yellow onion 1 tablespoon minced garlic 2 tablespoons olive oil 2 tablespoons cinnamon 1 teaspoon allspice 1 teaspoon smoked paprika 2 teaspoons kosher salt Dice the onion and saute together with the olive oil and minced garlic over high heat until the onion darkens to a nice carmel color. Set aside. After washing, open and remove the stem and seeds from the sweet peppers and the habanero.  Then put the peppers and whole tomatoes over a charcoal fire, turning regularly until well charred on all surfaces.  If you prefer, you can dice the fresh tomatoes and peppers and broil them in your oven until charred instead. Put the caramelized onion, grilled tomatoes and peppers (don't remove the charred skins!), chipotle peppers, and tomato paste together in a food processor or blender and mix to a fine puree. In a stockpot, put the puree together with the remaining ingredients over a medium heat and stir constantly for approximately 5 minutes. Reduce to a very low heat and let the sauce simmer for another 20 minutes or until thickened to desired consistency. While over the low heat, the sauce does not require constant stirring, but it must be watched carefully and stirred occasionally or the sugar in the sauce will scorch on the bottom of the pot. Allow the sauce to cool to room temperature. Sauce should be stored refrigerated in an airtight container. I prefer to wait at least 24 hours after making the sauce before serving it. Sauce should be brought back to room temperature before serving. Enjoy, but be forewarned, once you try this sauce, you won't be able to go back to just buying stuff off the shelf. Also, don't forget to submit your own recipes to our recipe contest for a chance to WIN A FREE BLACK SATIN FUDGE CAKE! Ryan Crafts Culinary Crafts Director of Catering

27x winner Utah’s Best of State

24x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year