Cooking Method: Grilling
Roasted Tomatillo Salsa
The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. They have a tangy, almost citrus flavor and are used in many, Mexican green sauces. My husband roasted the tomatillos, onions, chile and even the garlic on the grill before blending. This gives this sauce a rich, earthy depth of flavor. It's an absolutely delicious sauce.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 8 Servings
Grilled Salmon with Warm Pineapple Sauce
Now that I can finally access all my cookbooks, I found this recipe for Grilled Salmon with Warm Pineapple Sauce. I have to say, it's now my absolute favorite way to eat salmon. The recipe says to grill it, but I almost always roast it. The pineapple sauce is utter nirvana. It has jalapeños, shallots, ginger and orange juice, but the ingredient that takes it to a whole new level is curry powder. I added a little bit extra. The sauce would also work well with chicken or pork. If you like salmon, you must try it!
- Prep: 30 mins
- Cook: 20 mins
- Yields: 6 Servings
Lemon-Garlic Marinated Lamb Chops
Anyone that knows me well, knows that I despise lamb. When we lived in England I had to endure many a Sunday lunch thinking of ways to hoist it over onto my husband's plate without the hostess noticing. I was only sometimes successful... Last week I bought him these lamb chops, gave him the recipe and sat in the living room with a vodka soda while he made them. This just shows how much I love him. So, these Lemon-Garlic Marinated Lamb Chops are Greek-inspired and I was told they were rather good.
- Prep: 35 mins
- Cook: 15 mins
- Yields: 4 Servings
Beer Can Chicken
This Beer Can Chicken is extremely tender and juicy. The steam from the beer makes the chicken moist. The can keeps the chicken upright, so there is no need to flip it on the grill.
- Prep: 15 mins
- Cook: 1 hr 15 mins
- Yields: 4 - 6 Servings
Grilled Flank Steak with Rosemary
We often make flank steak on the grill and I am always trying to find different marinades. This Grilled Flank Steak with Rosemary is definitely a winner. My husband said the next time I should make extra marinade to boil and thicken to serve over the steak.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Simple Marinated Chicken Thighs
My daughter Grace made these Simple Marinated Chicken Thighs, which uses a Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes, and because it’s more paste than liquid, it clings to meat or seafood for major impact in a short amount of time.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Caviar Croque-Monsieur
Guest Blog
Here is a recipe from my friend Jessica:
This is the most indulgent thing we’ve ever made. Picture it, New Year’s Eve 2018: here we are, me and my husband, totally without invitations. So as we’ve done before, we decided to go it alone at home. So why not splurge on something decadent and expensive? If it’s just for two, right? Well, this is one for the ages. Spend a little money, open some champagne, and enjoy the fanciest grilled cheese sandwich you’ll ever have!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
Grilled Santa Maria Tri-Tip
A California classic, Santa Maria style tri-tip beef roast, a triangle shaped bottom sirloin cut, with a peppery, salty, garlicy crust. You want about ½ pound of meat per person. If you can't get a tri-tip cut where you are, try using a thick london broil or sirloin steak.
- Prep: 1 hr
- Cook: 30 mins
- Yields: 6 - 8 Servings
Five-Spice Asian Chicken Salad with Chili Lime Dressing
I often eat lunch out of one of my prep bowls. This Five-Spice Chicken Asian Salad with Chili Lime Dressing was yesterday's lunch. This recipe is a copy of a salad they sell at Trader Joe's. I always have a hard time figuring out what to have for lunch.
- Prep: 30 mins
- Cook: 15 mins
- Yields: 6 - 8 Servings
Grilled Four-Cheese Sandwiches with Applewood Smoked Bacon, Heirloom Tomato, and Sun-Dried Tomato Aioli
Growing up in Indiana, I ate many grilled cheese sandwiches, which consisted of Velveeta and Wonder Bread. This classic sandwich is one forged in childhood memories. My palate has matured a bit and taken it up a notch or two with this recipe for Grilled Four-Cheese Sandwiches with Applewood Smoked Bacon, Heirloom Tomato, and Sun-Dried Tomato Aioli. There really is nothing more comforting than a good grilled cheese sandwich.
By - Prep: 10 mins
- Cook: 15 mins
- Yields: 2 Servings
