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Lobster Ramen by Chef Esther Choi
The recipe that Iron Chef Morimoto fell in love with. As showcased on Iron Chef America, Chef Esther Choi walks us through how to recreate this delicious Lobster Ramen recipe.
Baja Fish Tacos by Chef Claudette Zepeda
Summery Tomato & Strawberry Burrata Toast by Chef Jessica Monty
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Campfire Grilled Oysters by Chef Jessica MontyThe oysters hiss as they hit the grate, their briny shells steaming in the heat of the fire. One by one, they pop open, revealing tender, smoky morsels bathed in their own ocean broth. A drizzle of garlic butter or a dash of hot sauce, and they’re ready—simple, primal, and perfect.
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Campfire Clams in Wine Sauce by Chef Jessica MontyThere’s a quiet magic in cooking clams over a fire— the clams slowly open, releasing their ocean essence into a broth that’s rustic, rich, and perfect for dipping crusty bread.
chef recipes
Campfire Moroccan Chicken by Chef Jessica MontySqueeze juice of one orange on top. Add orange slices to the chicken and cook until chicken is cooked though to 165 degrees.
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Custom Knife CollectionAfter 40 years of making our iconic German knives, we set out to reinvent tradition. The result? The Messermeister Custom line—a modern, modular take on the classic triple-rivet design. With premium materials, removable handle scales, and a knife-for-life philosophy, it’s built to perform and evolve with you.
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Spiced Pumpkin Crème Brûlée by Chef Jessica Monty
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Campfire Wild Boar Chop and Corn by Chef Jessica MontyChef Jessica Monty brings the wilderness to the table with her signature Wild Boar and Corn dish, cooked simply and soulfully in a cast iron pan over an open flame. Rooted in the belief that outdoor cooking is about sourcing fresh ingredients, crafting creative menus, and embracing simplicity, her approach honors both nature and flavor.
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Campfire Breakfast by Chef Jessica Monty
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Chef Adam Glick Cooks a Mean Applewood Pork Loin
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Honey Baked Ham by Chef Jessica MontyThis is the centerpiece of holidays — not because it’s complicated, but because it’s generous. It feeds a crowd, reheats like a dream, and fills the house with the kind of aroma that makes people linger a little longer in the kitchen. What makes this recipe truly special is the balance of sweet honey, sharp mustard, and just a kiss of spice — enough to wake up the ham without overpowering it.
chef recipes
Empanada's by Chef Jessica MontyEmpanadas are wonderfully forgiving. Whether baked or fried, sweet or savory, they welcome whatever you have on hand. Leftover chicken? A handful of vegetables? A spoonful of dulce de leche? There’s room for creativity inside each fold.
chef recipes
Double Side Grilled Cheese by Chef Adam GlickThe first side crackled to a crisp, the bread turning into a buttery crust while cheddar melted patiently inside. Then came the flip — and the trick. A handful of shredded cheese scattered directly onto the skillet, then the sandwich set gently on top. It hissed, stuck, and sizzled again, creating a lacy crown of caramelized cheese that would harden into a salty, crispy halo.
chef recipes
Spring Rolls by Chef Adam Glickspring rolls are a popular appetizer made with thin pastry wrappers filled with a mix of fresh vegetables, and sometimes meat or seafood. Served fresh with rice paper wrappers. Often paired with a sweet chili or savory dipping sauce, spring rolls offer a flavorful bite-sized start to any meal.
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