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Grilled Tuna Steak Niçoise

Grilled Tuna Steak Niçoise

Posted on April 04, 2011
A delicate fish that eats like a steak. Who would have thought? I was never brought up on seafood, but as I grew older I wanted to experiment, with the real thing. Greetings tuna! Grilled Tuna Steak Niçoise requires a bit of prep, but when all is said and done, it is so worth it.
Posted in: Seafood
Comments: 0
Bacon Explosion

Bacon Explosion

Ka-Boom

Posted on April 01, 2011
Who doesn’t love bacon? The smell as it cooks in the morning, waking you up like no cup of coffee could. Below is instruction on how to achieve bacon nirvana through the Bacon Explosion. Optimum bacon saturation for the bacon lover. Did I mention BACON?!

 

 

Posted in: Pork
Comments: 0
Barbecue Sauce

Barbecue Sauce

Memphis-Style

Posted on April 01, 2011
This Memphis Style Barbecue Sauce recipe is a bold and zesty sauce that is, in Memphis, served as a dipping sauce as often as it is used slathered on meat!
Posted in: Miscellaneous
Comments: 0
Grill-Roasted Eye of Round

Grill-Roasted Eye of Round

Korean Style

Posted on April 01, 2011
A western spin on this traditional Korean dish. Grill Roasted Eye of Round is a delicate beef dish, generally served sliced thin on a leaf of Bibb lettuce, topped with sesame seeds and minced hot peppers or kimchi. Then the leaf is then rolled and eaten.
Posted in: Beef
Comments: 0
Grilled Chicken Breasts

Grilled Chicken Breasts

with Mushroom and Pepper Stuffed Skin

Posted on April 01, 2011
For these Grilled Chicken Breasts with Mushroom and Pepper Stuffed Skin, a delicate operation is required to ensure maximum flavor saturation. Rest assured the work is well worth it. These delicious delicacies are sure to please.


Ask your butcher for at least 8-oz. breasts for this dish.

Posted in: Poultry
Comments: 0
Garlic and Herb Rub

Garlic and Herb Rub

Say Hello To Herb

Posted on April 01, 2011
This garlic and herb rub is fresh and fantastic. You can use this on nearly anything you can think of.
Posted in: Miscellaneous
Comments: 0
Pineapple, Peach, and Blueberry Crumble

Pineapple, Peach, and Blueberry Crumble

Grilled

Posted on April 01, 2011
No evening is complete without dessert, and a crumble is a healthy way to enjoy something sweet. Apple and peach is all well and good, but go for the gusto with something different. Try pineapple and adding blueberries to the mix and see what happens. This Grilled Pineapple, Peach, and Blueberry Crumble is superb when served à la mode.
Posted in: Desserts
Comments: 0
Fire Roasted Tomato and Onion

Fire Roasted Tomato and Onion

Bruchetta

Posted on March 31, 2011
Bruschetta has long been a favorite of mine. Grilling being my favorite form of cooking expression, pairing the two seemed a logical step in the right direction. This is a great canapé, or if you’re a fan, like I am, a whole meal for you.
Posted in: Appetizers
Comments: 0
Grill-Roasted Garlic

Grill-Roasted Garlic

Posted on March 31, 2011

Garlic lovers rejoice. This simple preparation for our favorite veggie is so versatile, it can be made into spreads, dips, or just eaten on its own.

I had over 70 cloves. The yield was one small jam jar, approx 250 ml., plus a small bowl. The cloves were so tender that they literally were like toothpaste when I squeezed them from the skin. The smell was amazing. First there was the sharp smell of fresh uncooked garlic when you cut your clove tops off. Then as I roasted them on the grill, the smell mellowed to a sweeter one.

The garlic I used was called “colossal garlic” and it still had its sharp and hot flavor to it. The only issue is that the cloves were all at different heights. I had to remove the tops on different levels as you can see from the photos. The recipe was no less fantastic for that minor issue.

Posted in: Veggie & Fruit
Comments: 0
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