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Recipes

Pineapple Fireworks Chicken | Wild West Viking | Bjorn Bites & Booze
Main Course, Recipes

Pineapple Firecracker Chicken

Pineapple Firecracker Chicken | Wild West Viking

Pineapple Firecracker Chicken

Grilled this amazing Pineapple Firecracker Chicken dish on my Big Green Egg using a wok! Wok cooking is super fast and easy! This dish will beat any takeout dish hands down, with tender chunks of chicken and a great balance of the fiery sweet and spicy sauce!
Prep Time 45 mins
Cook Time 15 mins
Course Main Course

Ingredients
  

Ingredients

  • 1 lb. boneless, skinless chicken breast, diced into bite size (substitute tofu, pork, or shrimp)
  • 1 white onion, chopped
  • 4-5 cloves garlic, minced
  • 4 cups multi-colored bell peppers, chopped
  • 1 cup pineapple, chopped
  • 1-2 hot peppers, thinly sliced (I used red fresno peppers, but can use Thai chili peppers depending on how spicy you liked it)
  • salt & pepper to season your protein
  • vegetable or peanut oil for your wok/pan

Sauce

  • ½ cup Pineapple Juice
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tbsp plum sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 2 tsp Sriracha sauce
  • 1 tsp red pepper flakes
  • 1 tbsp cornstarch

Garnish

  • 5 green onions, thinly sliced
  • sesame seeds

Instructions
 

  • Heat grill to high heat, and place wok in your Big Green Egg (or grill) to heat up.
  • Mix all ingredients for sauce in a bowl, whisk together ingredients and set aside.
  • Season chicken (or protein) with salt and pepper.
  • Heat 2 tbsp of oil in your Big Green Egg wok to heat up.
  • Cook chicken in your wok until done. Remove from pan.
  • Saute onion, garlic, and ginger for about 3-5 minutes, until onion is softened.
  • Add pepper, both sweet and hot, to pan and stir fry for a couple of minutes.
  • Add chicken back to wok, and add pineapples.
  • Pour sauce over ingredients, and cook until sauce thickens, and has coated all ingredients.
  • Serve over rice, garnish with sliced green onion, and sprinkle with sesame seeds.
Keyword Big Green Egg, Chicken on the Wok, Firecracker Chicken, Grilled Chicken, Grilling with a Wok, Pineapple Firecracker Chicken, Wok Cooking
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Love Potion Cocktail | Wild West Viking
Drinks, Holiday, Recipes, Valentine's Day

Love Potion Cocktail

Love Potion Cocktail | Wild West Viking

Love Potion Cocktail

This Love Potion Cocktail is perfect, easy to make and just in time for Valentine's Day! Channel your inner love witch and concoct a couple of these beauties for your loved one! You simply can't go wrong with Champagne, Aperol,, simple syrup, Cointreau and fresh raspberries! Happy Valentine's Day everyone! <3
Prep Time 10 mins
Course Drinks

Ingredients
  

  • 2 oz Aperol
  • 1 tbsp muddled raspberries (fresh)
  • 1 oz Cointreau
  • 1 tbsp simple syrup
  • Champagne to top off glass
  • Fresh blueberries and mint for garnish

Instructions
 

  • Add muddled raspberries and simple syrup to champagne flute. Add ice.
  • Pour in Aperol on the side of the glass so it flows to the bottom.
  • Top off with champagne carefully.
  • Garnish with blueberries and mint.
Keyword Aperol, Champagne, Champagne cocktails, Love Potion, Raspberries, Valentine’s Day, Valentine’s Day Cocktails
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Grilled Bacon Wrapped Loaded Baked Potato Skins | Wild West Viking
Appetizers, Recipes

Grilled Bacon Wrapped Loaded Baked Potato Skins

Grilled Bacon Wrapped Loaded Baked Potato Skins | Wild West Viking
Grilled Bacon Wrapped Loaded Baked Potato Skins | Wild West Viking

Grilled Bacon Wrapped Loaded Baked Potato Skins

It's the Big Game Day so get your game face on and make some of these super easy, so delicious, fully loaded grilled bacon-wrapped baked potato skins! Grilled on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal!
Prep Time 30 mins
Cook Time 45 mins
Course Appetizer

Ingredients
  

  • 1 cup vegetable oil
  • 3 Russett potatoes (medium-size), baked and scooped out
  • 4 oz cream cheese, room temperature, softened
  • ½ cup Colby-Jack, shredded
  • 1 jalapeno, diced
  • ¼ cup white onion diced
  • 3 bacon pieces, cooked, and chopped
  • 6 bacon slices (thin)
  • ½ tsp chili powder (I used Spicy Me's Taco AF)½
  • Sour cream and green onions (chopped) for serving

Instructions
 

Prepare Grill

  • Heat grill to medium-high (350°F)

Prepare Potatoes

  • Bake potatoes either in the oven, or a quick cook in the microwave. Once cooled, cut potatoes lengthwise, and scoop out insides leaving about 1/4" shell. Put the scooped out potatoes to the side.
  • Heat oil, and fry potato skins until light golden brown. Place on wire cooking rack to drain and cool.

Prepare Filling

  • Combine, cream cheese, shredded cheese, chopped jalapeno, bacon, onions and chili powder. Stir to mix well.
  • Fill potato skins with mixture until well rounded and full.
  • Wrap each potato skin with one piece of bacon tightly, use toothpicks if needed..

Prepare Potato Skins

  • Add bacon wrapped potato skins to the grill. Grill about 30 minutes (check halfway through).
  • Once bacon has become browned and crispy, remove from grill. Serve with sour cream and chopped green onions.
Keyword Bacon Wrapped Potato Skins, Big Green Egg, Big Green Egg MiniMax, Grilled Appetizers, Grilled Potato Skins, Jealous Devil Charcoal, Loaded Baked Potato Skins
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Blue Moon Jello Shot | Wild West Viking
Drinks, Recipes

Blue Moon Jello Shot

Blue Moon Jello Shot | Wild West Viking

Blue Moon Jello Shots

These Blue Moon Jello Shots can be made just in time for Super Bowl Weekend! This is a fun, albeit dangerous way of drinking a Blue Moon but also super delicious! Made with orange jello, Blue Moon beer, vodka and topped off with some cool whip. One could almost say its a dessert shot! Top it off with the traditional slice of fresh orange! Enjoy!
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Course Drinks

Ingredients
  

  • 2 3-oz packages orange Jello
  • 2 cups boiling water
  • 1 cup Blue Moon beer
  • 1 cup vodka
  • 1 cup cool whip
  • ½ orange, sliced into tiny slices

Instructions
 

  • Empty jello powder into heat proof bowl or measuring cup. Pour boiling water over jello, and whisk until powdered is completely dissolved (about 2 minutes)
  • Stir in Blue Moon and vodka
  • Pour jello mixture equally into plastic shot cups, and refrigeration until firm (about 2-3 hours)
  • Top off with Cool Whip for foam (I used a piping bag) and garnish with a tiny orange slice. Enjoy! (responsibly)
Keyword Blue Moon, Blue Moon Jello Shot, Jello Shot, Super Bowl drinks
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Grilled Black Garlic Chicken | Wild West Viking
Main Course, Recipes

Grilled Black Garlic & Soy Sauce Chicken Quarters

Grilled Black Garlic Chicken | Wild West Viking

Grilled Black Garlic & Soy Sauce Chicken Quarters

The flavor punch from the black garlic pairs so well with the umami-packed soy and oyster sauces. Together with a splash of Mirin sauce and Sake makes this dish a little boozy as well. I served this meal with grilled baby bok choy with an amazing sweet spicy sauce with just the right amount of tang and just on the edge of being too spicy. With a Red Cabbage & Cucumber salad with a rice vinegar dressing made this meal fit for a special occasion or any night of the week. (please see notes below for recipes for the side dishes)
Prep Time 1 d 30 mins
Cook Time 45 mins
Course Main Course

Ingredients
  

  • 4 chicken leg quarters, bone-in

Soy Sauce Marinade

  • 4 cloves black garlic, minced
  • 2 cloves white garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp Mirin sauce
  • 1 tbsp Sake

Basting Sauce

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp Mirin sauce
  • 1 tbsp Sake
  • 1 tsp sugar
  • ½ tsp white pepper

Instructions
 

Prepare Chicken & Marinade

  • Cut 2 slits (2" long, not too deep) on the back side of the chicken leg, to let marinade permeate through the meat.
  • Combine all ingredients for marinade, stir to mix, and place in bowl or zip-lock back with chicken. Let rest in fridge for at least 24 hours. Remove from fridge at least 30 minutes prior to grilling.

Prepare Basting Sauce

  • Combine all ingredients for sauce, stir to mix, and set aside.

Prepare Grill

  • Preheat grill to 450°F.
  • Add chicken quarters, skin side down, and flip after 10 minutes. Continue flipping the chicken every 10 minutes or so (watch for any flare-ups). Baste the chicken during the last 10 minutes of cooking time with the prepared basting sauce (both sides of chicken), and continue grilling until internal temperature is 165°F. Let chicken rest for a couple of minutes, and enjoy!

Notes

Side dishes:
Grilled Baby Bok Choy with Ginger Chili Sauce
Red Cabbage & Cucumber Salad
Keyword BBQ Chicken, Black Garlic Chicken, Grilled Chicken, Sake
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Aebleskiver | Danish Pancake Balls | Wild West Viking
Christmas, Danish Traditions, Dessert, Holiday, Recipes

Æbleskiver (Danish Pancake Puffs/Balls)

Æbleskiver | Danish Pancake Balls | Wild West Viking

Æbleskiver (Pancake Puffs or Pancake Balls)

A Danish tradition typically enjoyed around Christmas time (but I think you can enjoy them any time of the year). These puffy Danish pancake balls are sweet delights typically served with powdered sugar and strawberry jam, although I have elevated them slightly this time with boozy strawberry coulis. Æbleskiver literally translates to apple slices, although we don't add these into the batter. You do need a special Æbleskiver pan (see below).
These are perfect for breakfast, afternoon tea, or a sweet after dinner treat.
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Cuisine Danish

Equipment

  • 1 Aebleskiver pan
  • Blender
  • Sieve or fine mesh strainer

Ingredients
  

Æbleskiver

  • 2 cups buttermilk
  • 2 cups flour
  • 3 eggs, yolks and whites separated.
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tbsp sugar
  • powdered sugar
  • strawberry jam

Boozy Strawberry Coulis

  • ½ cup sugar
  • 3 tbsp water
  • 12 oz frozen strawberries, thawed
  • 1 tbsp Grand Marnier (orange liqueur)

Instructions
 

Prepare Æbleskiver

  • Beat egg yolks, add sugar, salt, buttermilk, flour, baking soda and baking powder.
  • Beat egg whites until slightly stiffened.
  • Add egg whites to flour mixture.
  • Melt butter, place Æbleskiver pan on stove on medium heat. Brush butter into each hole. Ladle mixture into each hole about ¾ full. Cook about 2 minutes, and then turn carefully over on the other side (I use a wooden tool some people use a knitting needle), trying to spill some of the mixture into the hole as you are turning to make the pancake puff a little fluffy. Continue turning until the balls turn a nice golden color and are cooked all the way through.
  • Keep warm until ready to serve.

Prepare Coulis

  • Combine sugar and water in a small sauce pot over medium heat. Stir to combine and until mixture is thickened. Remove from heat.
  • Combine frozen strawberries and sugar syrup in a blender, and blend until mixture is smooth and pureed.
  • Pour puree over sieve over a medium sized bowl. Stir and push mixture into bowl until all liquid has been pushed through.
  • Add liqueur to mixture (if wanted). Stir to combine well.
  • Store in fridge for 5-7 days or freezer for 2-3 months.
Keyword aebleskiver, Danish Christmas, Danish food, pancake balls, pancake puffs, Sweet Treats
  • Aebleskive Pan : This is the pan that I have and have used for years. You can use a cast iron pan as well, but this one is very easy to use.
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Blood Orange Champagne Mule | Wild West Viking
Drinks

Blood Orange Champagne Mule

Blood Orange Champagne Mule | Wild West Viking

Blood Orange Champagne Mule

This cocktail is definitely a cause for celebration! I have finally found blood oranges at my local store so I can make this cocktail at last! This is that perfect welcome cocktail that is easy to prepare and just as (dangerously) easy to sip! This cocktail has a couple of surprise ingredients! Sugar rim your champagne flutes, add slices of blood oranges, fresh sprig of mint, and voila! A cocktail perfect for any night of the week!
Course Drinks

Ingredients
  

  • ½ cup freshly squeezed blood orange juice
  • 1 lime, juiced
  • 2 oz vodka (I used Bogart Vodka)
  • 1 oz Solerno Blood Orange Liqueur
  • 2 oz ginger beer
  • chilled Champagne or Prosecco to top (I used Hi!Prosecco)
  • 1 sliced blood orange for garnish
  • sprigs of fresh mint for garnish

Instructions
 

  • In a shaker with ice, add blood orange juice, lime juice, vodka and blood orange liqueur. Shake to combine.
  • Evenly divide mixture into champagne flutes, top with ginger beer, and Prosecco/Champagne.
  • Garnish with blood orange slices and fresh mint. Enjoy!
Keyword Blood Orange, Champagne, Champagne Mule, Cocktails, Mule Cocktails, Prosecco, Vodka, Vodka Cocktails
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Grilled Chipotle & Maple Glazed Salmon | Wild West Viking
Main Course, Recipes

Grilled Chipotle & Maple Glazed Salmon

Grilled Chipotle & Maple Glazed Salmon | Wild West Viking

Grilled Chipotle & Maple Glazed Salmon

This grilled chipotle, maple glazed salmon was cooked on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal. Grilling this beautiful piece of salmon on a bed of lemon slices over a cedar plan ensures a juicy, smoky and perfect cook. The sweet and spicy chipotle dry rub rested on the salmon for about 30 minutes prior to going on the grill to really let the flavors meld. The last 5 minutes of grilling, the salmon was given a generous glaze of sweet Vermont maple syrup! This is a dish your people will ask you for again and again!
Prep Time 20 mins
Cook Time 20 mins
Soak Plank 1 hr
Total Time 1 hr 40 mins
Course Main Course

Ingredients
  

Chipotle Dry Rub

  • ¼ cup dark brown sugar
  • 1 ½ tbsp chili powder
  • ½ tbsp cumin
  • ½ tbsp dried chipotle powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper

Ingredients

  • 1 ½ lbs salmon filet
  • 1 tbsp olive oil
  • ¼ cup maple syrup
  • 2 lemons, one halved, one sliced in medium slices

Instructions
 

Prepare Grill

  • Start your grill and heat up with red hot Jealous Devil Charcoal. Cooking will be indirect heat. Target heat is 450° for grilling salmon.

Prepare Cedar Plank

  • Soak and immerse cedar plank in water for 1 hour.

Prepare Chipotle Dry Rub

  • Combine all dry rub ingredients in small bowl, and stir to mix.

Prepare Salmon

  • Coat both sides of salmon with olive oil. Sprinkle Chipotle rub on the meat side and rub gently all over the salmon, don't forget the sides.

Grilling Salmon

  • Place lemon slices on prepared cedar plank, and place salmon on top of lemon slices. Grill for 15 minutes. The last 5-10 minutes glaze salmon with the maple syrup, and grill salmon until internal temperature reaches 130-135 degrees.
  • The last 5 minutes of grilling time, place halved lemons on grill, until char marks appear.
  • Let salmon rest for 5 minutes, slice and serve with grilled lemons which you should squeeze over the salmon.

Notes

Sides: I served Spanish Rice with red and yellow peppers, and a side of mixed grape tomatoes.
Keyword Big Green Egg, Cedar Plank, Chipotle Salmon, Grilled Salmon, Jealous Devil Charcoal, Maple Glaze, MiniMax
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Berries and cream Dessert Cups | Wild West Viking
Dessert, Recipes

Berries & Cream Dessert Cups

Berries & Cream Dessert Wontons | Wild West Viking
Berries & Cream Dessert Wontons | Wild West Viking

Berries & Cream Dessert Cups

These delicate little dessert cups have all the sweet tastes and textures everyone will love! The cinnamon-sugar dusted crispy wonton cups are filled with a creamy filling topped with fresh red berries and a little kiss of citrus!
Prep Time 30 mins
Course Dessert

Ingredients
  

  • 16 wonton wrappers
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 cup cream cheese
  • 1 cup vanilla Greek yogurt
  • 1 tsp vanilla extract
  • 4 tbsp sugar
  • 1 cup fresh berries (I used raspberries and strawberries)
  • 1 lemon strips of lemon zest

Instructions
 

Prepare Wontons

  • Preheat oven to 350°.
  • Prepare muffin tin, lightly spray with cooking spray.
  • Mix 2 tbsp sugar and 1 tsp of cinnamon in a small bowl.
  • On a baking sheet, layout wonton wrappers and lightly spray wontons with cooking spray, then sprinkle with the cinnamon sugar mixture. Turn over wontons and repeat process on the other side.
  • Place each prepared wonton into muffin tin and press down lightly to form a cup.
  • Bake for 6-8 minutes until crispy. Set aside to cool

Prepare Filling

  • Combine cream cheese, yogurt, vanilla extract and sugar in a bowl. Mix with electric hand mixer until smooth.

Fill Wontons

  • Fill cooled wonton cups with cream filling, top with fresh berries, and a lemon zest or two. (Serve immediately, or fill cups just before serving to avoid them getting soggy)
Keyword Dessert Wonton Cups, Desserts, Sweet Treats, Wonton
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Italian Eggnogtini | Wild West Viking
Christmas, Drinks, Holiday, Recipes

Italian Eggnogtini

Italian Eggnogtini | Wild West Viking

Italian Eggnogtini

It's time to toast 2021 goodbye and welcome in 2022! This Italian Eggnogtini is one of those warm, delicious and elegant cocktails perfect for our small party of two this year! Maybe these little New Years cocktails will help? These martinis are a blend of Amaretto, vanilla vodka and eggnog and a dash of nutmeg. I rimmed the martini glasses with chocolate and crushed peppermint giving a little minty bit with every delicious sip!
Prep Time 10 mins
Course Drinks

Ingredients
  

  • 2 oz Disaronno
  • 2 oz Vanilla Vodka
  • 4 oz Eggnog
  • melted chocolate for rimming glasses
  • crushed candy cane for rimming glasses
  • nutmeg, and candy cane for garnish

Instructions
 

  • Rimmed glasses with melted chocolate and then dip in crushed candy canes. Set to the side
  • In a shaker full of ice, add eggnog, vanilla vodka and Disaronno. Shake well for about a minute.
  • Strain contents from shaker into each glass, and sprinkle with nutmeg. Garnish with a candy cane.
Keyword Christmas Cocktails, Eggnog, Eggnog Cocktails, Eggnogtini, Holiday Cocktails, Italian Cocktail, Italian Martini, New Years Eve Cocktail
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