Famous Dave’s : The Restaurant Recipe Blog


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I hope you are doing well.

I wanted to share with you an amazing dessert that I made at home last night.  This dessert combines fresh grilled peaches with vanilla bean ice cream.

Have you ever grilled fruit before?  It is no different than grilling a piece of meat.  If you do not have a grill, you can use a grill pan on your stove.

I love to order this dish at Famous Dave’s but with how easy it is to prepare, I make it at home whenever peaches are on sale.


New Secret Recipe

Famous Dave’s Grilled Peaches with Vanilla Bean Ice Cream

1/4 cup Balsamic vinegar
3 tablespoons clover honey
6 ripe peaches; cut in half with pit removed

Vanilla bean Ice Cream (1 generous scoop per dessert)
Caramel sauce
Fresh mint leaf

Mix vinegar and honey in medium bowl, add peach halves, toss to coat.

On medium heat, grill peaches for 4-6 minutes or until soft – baste with excess sauce as you grill.

Serve warm over vanilla bean ice cream, drizzle with caramel sauce and garnish with a fresh mint leaf.

Serves 6.

Source: Famous Dave’s

Until Next Time… Be Well!

Kind Regards,


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Copycat Famous Daves Pecan Pie

Posted by: ChefTom in Categories: Famous Dave's, Recipes.
Using Tags: , , , , ,

1 (9″) deep dish pie shell
1/3 cup melted butter
2/3 cup sugar
1 cup dark corn syrup
3 eggs
1 teaspoon vanilla
1/2 teaspoon Kosher salt
1/2 cup chopped pecans
1 cup whole pecans


Pre-heat oven 350-degrees. Blend melted butter, sugar, dark corn syrup, eggs, vanilla and kosher salt. Once combined, add chopped pecans and whole pecans.
Pour this mixture into frozen pie shell. Put on cooking sheet. Cook for about 25 minutes, rotate and bake another 20-25 minutes. Let the pie cool down before serving..


I am a huge corn bread fan and nobody does it better than Famous Dave’s. I recreated this recipe using my new oven and it came out amazing! I recommend doubling the recipe because everyone is going to eat them up in a flash. You can prepare the glaze ahead of time and store it in a sealed container, in the refrigerator. Re-heat before serving.

1 cup stone ground cornmeal
1 cup yellow cornmeal
1 (9-oz) package yellow cake mix
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons baking powder
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise

Jalapeno Honey Glaze:
1/2 cup butter
1 large jalapeno pepper, seeded, finely diced
2 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

Combine the stone ground and yellow cornmeal, yellow cake mix, baking powder, cayenne pepper and salt in a bowl, set aside. In another bowl, add milk, buttermilk, oil, eggs, brown sugar and honey and mix well. Add the liquid mixture to the cornmeal mixture and mix lightly until no lumps, but do not overmix. Fold in the mayonnaise.

Cover and place in the refrigerator for at least 30 minutes.

Preheat oven to 400° F. Spoon the cold batter into a prepared muffin tin. Bake for 25 – 30 minutes or until a fork comes out clean and the tops are golden brown. While it is baking, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. While stirring, return to a simmer. Remove from heat. Drizzle over the corn bread.

Serves 8-10