Fourth of July is only a few days away and we have found our favorite cocktail recipes to mix up and get the party going like it's 1776! Keep clicking to learn about our favorite recipes, from cool layered red, white, and blue drinks to a special recipe from Food Network's all American star, Guy Fieri! More»

Misty"s Seasoning: Get it.
It will change your life. We have been using it on hamburgers, chicken, steak, you name it.  Today, since I"m missing my family at our lake, I will try and survive by paying homage to our two favorite "fillers".  Just add some fresh cut fish meat and corn on the cob:

Campout Potatoes:

Toss russet potatoes (in 1-inch chunks) with slices of butter, chopped white onions, and Misty’s original seasoning. Spread on a 9×13 baking sheet covered in heavy-duty foil (or 2 layers of regular). Cut an equal length of foil for the “lid” and seal the edges together tightly. Grill for ~45 min, or to desired crispiness, turning the packet over midway through cooking.

Toss russet potatoes (in 1-inch chunks) with slices of butter, chopped white onions, and Misty’s original seasoning. Spread on a 9×13 baking sheet covered in heavy-duty foil (or 2 layers of regular). Cut an equal length of foil for the “lid” and seal the edges together tightly. Grill for ~45 min, or to desired crispiness, turning the packet over midway through cooking.

More»

Summer is barbeque season and what better way to mix up the classics than with a cuisine known for its grilling. These flavors are second nature to me, and I find that it is my most requested dish of the season. The marinade is similar to teriyaki, yet with the grated Asian pear, sesame seeds, and fresh herbs it adds another dimension. Try it on a variety of proteins such as chicken, fish, even tofu.

Look for my line of ChoSun gourmet condiments soon to be in stores near you!

Korean Barbeque Marinade:

More»