CVap® Pork Butt: How Sweet It Is!

By Gary Wycoff posted March 23, 2015

Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork.  Source: Okay… I will admit I never used to be much of a pork fan, […]

Wright House Rock Star CVap® Staged Backyard Burgers

By Bill Wright posted March 6, 2015

My son-in-law frequently goes on tour with famous musicians to cook for the band, roadies, and entourage. Last summer he was preparing for another tour, and though I can’t remember which band since he had been on several tours already, it could have been Justin Bieber since we had been teasing him about that for […]

My Romanian Grandmother’s Hungarian Roast Chicken… CVap-Style!

By J.J. Jackson posted February 18, 2015

I am a third-generation European transplant in America with a rich family history of amazing Eastern European food. My grandfather, Toby Kritzer, was from a small border town between Poland and Austria called Nowy Sancz. He had a large family of seven brothers, and they were all raised learning the art of Austrian pastries and […]

CVap Saltimbocca, Southern Style!

By Barry Yates posted November 24, 2014

Saltimbocca (also saltimbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. This dish is also occasionally topped with capers depending on individual taste. […]

Lobster and Fresh Corn Chowder with CVap Staged Scallops

By Barry Yates posted October 27, 2014

What better way to celebrate National Seafood Month and the transition from Summer to Fall than to create a delicate yet hearty Lobster and Fresh Corn Chowder with CVap Staged Scallops?! The layers of flavor in this dish are subtle yet so satisfying, you’ll want to make it again and again. We began by butter […]

CVap Pretzel Bun Pork Loin Sliders with Apple Cabbage Slaw

By COButchko posted August 20, 2014

Each component of this sandwich is perfectly delicious on its own, but the sum of all parts is downright scrumptious. Let’s start with the pretzel bun which provides the perfect framework for the other flavors. Mini CVap Pretzel Buns What is it about pretzel dough that adds something special to a sandwich, elevating our enjoyment […]

Blending Trends and Flavors: CVap Southwestern Frittata Wrap

By Barry Yates posted July 28, 2014

We love experimenting with trends, often blending techniques and flavors to come up with new creations. The one we are sharing here combines two enormously popular ingredients – eggs and wraps – and we gave the dish a Latino twist. And although these ingredients probably bring breakfast immediately to mind, the dish is hearty enough […]

CVap Staged Turkey Burgers You’ll Want to Gobble Up!

By Barry Yates posted June 26, 2014

Did you know that June – not November – is National Turkey Lovers’ Month? And not only is it National Turkey Lovers’ Month, it’s the time of year when thoughts turn to burgers of all sorts. So what does that mean? That’s right – turkey burgers! But not just any turkey burgers – these burgers […]

Blushing CVap Lobster and Shrimp Pasta

By Barry Yates posted May 1, 2014

Struck by the mood to make something comforting yet elegant, we turned to al dente linguine tossed in a velvety blush sauce. Then we were inspired by our recent obsession with lobster, so we cooked lobster tails and shrimp in CVap, and the flavor and texture of the shellfish added a level of decadence to […]

CVap Butter-Poached Lobster with Thyme and Lemon

By Barry Yates posted April 16, 2014

We are indulging a lobster fetish right now and the timing couldn’t be better, considering the current market value on what has been considered a luxury food for quite some time! But this wasn’t always the case. It wasn’t until the mid-nineteenth century that lobster became popular in North America, and it wasn’t until the […]

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