Inspired by Three Guys from Miami: Churrasco Estilo Cubano Churrasco is a Portuguese/Spanish term referring generally to grilled beef, a popular ingredient in the cuisine of Argentina, Brazil, and other Latin American Countries (according to Wikipedia). If you have ever been to a Brazilian Steakhouse, you certainly are familiar with this concept. It is a… Continue reading Churrasco Skirt Steak with Cilantro Pesto
Category: Sauces, Marinades, and Rubs
Paprika-Cumin Marinated Sirloin Steak and Medley of Roasted Squash
Adapted from How to Cook Meat Last week we splurged and ordered 40 pounds of grass-fed, grass-finished Angus beef for the freezer. If you recall, I had to do a major freezer clean-out to accommodate the giant beef back ribs I had previously ordered. I don’t know how, but we managed to squeeze almost all… Continue reading Paprika-Cumin Marinated Sirloin Steak and Medley of Roasted Squash
Lime-Curry Pork Skewers
We enjoyed the chicken satay so much last week, we decided to skewer some pork tenderloin! The Lime-Curry marinade was wonderful with the pork tenderloin, adding multiple layers of spicy flavors to what tends to be a relatively bland-tasting cut of meat. The recipe for this marinade was inspired by an Epicurious/Gourmet recipe, “Grilled Lime-Curry-Rubbed… Continue reading Lime-Curry Pork Skewers
Chicken Satay with Grilled Vegetables and Basil
Loosely adapted from MarthaStewart.com Grilling outdoors in 90+ temperatures is a little brutal, but this simple meal will get you back into the air conditioning in no time! We wished that we had grilled twice as much chicken, it was so good. The flavors from the marinade really come through, and the grilled vegetables with… Continue reading Chicken Satay with Grilled Vegetables and Basil
Big, Bad Beefy Back Ribs
Smoking these gigantic beef ribs is not for the faint of heart – they are big and bad, as the title of this post says! It takes some prep work, starting days ahead if your ribs are in the freezer. Then on cooking day, plan on starting them fairly early because they need 6 to… Continue reading Big, Bad Beefy Back Ribs
Perp-Walk Chicken
aka Grill-Roasted Chicken with Lemon, Garlic, and Fresh Herbs Saturday, May 21, 2011. This date stands out for many reasons. First, as I’m sure you heard, it was purported to be Judgment Day. As 6 pm slid past uneventfully while we sipped Pinot Noir on our peaceful patio, with this chicken roasting away in the… Continue reading Perp-Walk Chicken
Chicken Thighs with Spicy Mustard-Orange Sauce
Adapted from Bon Appetit via Epicurious “Orange Chicken”, as we call this at home, is an old favorite of ours because of the great sauce. It combines the sweet, fresh flavors of orange juice and honey with the spiciness of grainy mustard, and a bit of chipotle pepper thrown in for warmth. A good sauce… Continue reading Chicken Thighs with Spicy Mustard-Orange Sauce
Salmon with Pesto Crust
According to Marcella Hazan, noted author of many books on classic Italian cuisine, pesto is the sauce invented by the Genoese as a vehicle for the fragrance of basil, and it has just ONE role – “to be the most seductive of all sauces for pasta”. Does that mean that primal eaters have to forsake… Continue reading Salmon with Pesto Crust
Chipotle-Lime Marinated Pork Kebabs
It was one of those first days of near-spring when it felt great to be outdoors. Sunny, but with enough chill in the air to sit around the chiminea on the patio and indulge in some crossword puzzles while James stoked the fire with pinon wood, supplemented by fallen branches from the yard. It was… Continue reading Chipotle-Lime Marinated Pork Kebabs
she cooks...he cleans 