|
|
This is an easy recipe in two parts: the Brine and the Rub. Brining keeps meat moist and tender during cooking and is particularly well-suited to pork. The rubs adds an extra top layer of flavor that we love from … Continue reading
Lamb chops with Rosemary…. Is there a more perfect combination? Use the light marinade before grilling, then finish with a dollop of rosemary mustard butter to melt onto the hot chops. You could substitute pork or veal chops – but … Continue reading
Do you plan your weekly menus? Planning what you will cook – and eat, for the week saves money and frees up time…. Two good things, right? It saves money by always using the other half of the green pepper … Continue reading
Cooking on skewers is fun and easy. With a little planning…. Do the longer-cooking vegetables on separate skewers so everything is done at the same time. Traditional kebabs are served with a cucumber / yogurt sauce called Tzatziki. These kebabs … Continue reading
What can I say…. We love peanut butter. Naturally it goes into cookies and cakes. It’s a classic on toast. But I also add it to stir-fries, pastas and marinades. And there have been times I’ve eaten it from a … Continue reading
One often hears about ‘kid-friendly’ food. It didn’t exist when I was a kid. My mother had a ‘if I cook it you will eat it’ attitude. And we did. That being said, this is more of an ‘adult’ burger … Continue reading
Some of us get into such a habit of cooking / grilling boneless chicken breasts we forget how good chicken thighs can be. Remove the skin after cooking…. If you must. Leaving it on while cooking helps keep the meat … Continue reading
This is a simple dish that works well for hot summer dinners…. Very little cooking and it’s ready in minutes. With the sweet scallops and creamy avocado, this is a rich dish…. I served fewer scallops than usual. Use a … Continue reading
I used a boneless, skinless turkey breast for this, that was tied into a roll. It doesn’t need to be boneless, but do take the skin off if yours comes with it on; it lets the brine permeate better. You … Continue reading
In the winter I do these in the oven and they’re very, very good. In summer I do them on the grill – and they are wonderful. There’s just something about the flavors and slight crispiness that comes with grilling … Continue reading
