Cooking Method: Marinating

Maple Pepper Steak

Maple pepper steak is an unexpected fusion of sweet and savory flavors. The rich, buttery taste of steak is complemented by the warm sweetness of maple syrup and the spicy kick of pepper.

By

Pibil-Style Pork Chops

These Pibil-Style Pork Chops are inspired by the Mexican dish cochinita pibil. The recipe comes from Asada: The Art of Mexican-Style Grilling, by Bricia Lopez. The sauce is a blend of spices, citrus juices, and achiote paste, which gives it a rich, reddish color. It's a complex blend of smoky, spicy, citrusy, and earthy flavors. While traditional cochinita pibil is slow-cooked in an underground pit, these pork chops are cooked on the grill.

By

Grilled Citrusy Marinated Tri-Tip

Grilled Citrusy Marinated Tri-Tip is very flavorful. Marinating the beef in this citrusy mixture helps to tenderize the meat and infuse it with bright, zesty flavors. Tri-tip is much easier to find in states on the West Coast, particularly California where it's a popular cut. It can be trickier to find on the East Coast. Butchers can cut the same section of beef (the bottom sirloin) in different ways. On the West Coast, they often separate a triangular portion as a Tri-Tip, while East Coast butchers might incorporate it into roasts, steaks (called sirloin cap or sirloin tip), or even ground beef. My theory is that Tri-Tip is almost always grilled and we tend to grill year-round on the West Coast.

By

Smokin’ Hot Chipotle Grilled Chicken with Orange Honey Glaze

By

Spatchcock Chicken with Miso and Sesame Seeds

Spatchcock Chicken with Miso and Sesame Seeds is butterflied and roasted, so it cooks evenly. The miso glaze adds a rich, buttery flavor and it's finished with sesame seeds, which adds a nutty crunch. You could also just cut up the chicken instead of spatchcocking it to make it easier.

By Leslie Blythe

Spiedie Marinade for Chicken

I've always been keenly interested in regional food in the US, especially when it really doesn't leave a region. This Spiedie Marinade for Chicken is a perfect example. I was recently on the east coast and happened to find this marinade at Wegman's (the best damn supermarket in the whole country!).

Spiedie Pronounced "spee-dee," is a type of grilled chicken dish that originated in Upstate New York. They are typically made with boneless, skinless chicken breasts or thighs that are marinated in a mixture of olive oil, vinegar, lemon juice, garlic, herbs, and spices. The chicken is then grilled over high heat until cooked through.

The key to a good spiedie marinade is to use a variety of flavors that complement each other. The olive oil helps to tenderize the chicken, while the vinegar and lemon juice add acidity and brightness. The garlic, herbs, and spices add depth and complexity of flavor.

It’s typically served in a small sub roll...the Spiedie Sandwich! You can also use this marinade on steaks, pork chops, lamb, fish, and even mushrooms.

You can read about the complicated and controversial history of the Spiedie here.

By Leslie Blythe

Rosemary Salmon with Mustard-Maple Glaze

This easy Rosemary Salmon with Mustard-Maple Glaze has six ingredients and is great for a busy weeknight. It has loads of flavor. Salmon is rich in omega-3 fatty acids and a great source of protein.

By Leslie Blythe

Chili Lime Shrimp with Avocado Crema

I made this Chili Lime Shrimp with Avocado Crema for dinner with some shrimp I had in the freezer. I also happened to have an avocado that was on the verge of going bad and the perfect candidate to make avocado crema. This is quick and easy to throw together. You can serve it over rice on in corn tortillas.

By Leslie Blythe

Braised Chicken & Peaches

I happened to have had all the ingredients (except for prosciutto, so I used bacon) to make this Braised Chicken & Peaches. I love braising chicken thighs and the fresh summer peaches really work well together. There are also leeks, garlic, capers and fresh tarragon. It's the taste of summer.

By Leslie Blythe

Spicy Baby Corn Satay

I've always like canned baby corn, but I mainly use it in stir fries. This Spicy Baby Corn Satay is a new and different idea. This makes a great appetizer. Next time I will try it with a yogurt dipping sauce.

By Leslie Blythe