It has been forever since we posted a new recipe. We’re still cookin’ and cleanin’ over here, but writing and photographing has taken a back seat. Sorry about that! So what has pulled me back in – – these delightfully easy and delicious ribs! I’ve made these twice now, from an ingredient list scribbled on… Continue reading Grilled Korean Beef Ribs
Tag: big green egg
Roasted Pork Shoulder with Winter Spices
Modified from The Splendid Table The traditional menu for New Year’s Day here in the Southeastern United States is pork, black-eyed peas, and greens. As the saying goes, “Eat poor on New Year’s and eat fat the rest of the year.” These foods are supposed to bring you prosperity in the coming year – the… Continue reading Roasted Pork Shoulder with Winter Spices
Balsamic Pork Belly
Recipe adapted from Ian Knauer’s Sticky Balsamic Ribs I hope you are not tired of pork belly, for a couple of reasons. First, this is the best version yet! (Yes, I say that every time.) The second reason is because I still have a few pounds of it in my freezer, so chances are you… Continue reading Balsamic Pork Belly
Sage and Sweet Potato Mash (with Bangers and Caramelized Vidalia Onions)
We recently became enamored of the Japanese sweet potato, or satsumaimo. These potatoes are dark red-skinned, almost purplish, and have a creamy white inside. They are very sweet – particularly if you roast them – and have a denser flesh than the orange potatoes we are used to. I decided to try mashing them for… Continue reading Sage and Sweet Potato Mash (with Bangers and Caramelized Vidalia Onions)
Jerk Chicken
Recipe from Food & Fire, slightly modified Last week, our Whole Foods had a sale on locally raised, pastured, whole chickens. I got four of them since the price was so good! However, my ability to cut up a raw chicken (or rather, lack thereof) is an insult to the bird and a danger to… Continue reading Jerk Chicken
Pulled Pork (Smoked Pork Butt)
This may well be my laziest, virtually no-effort attempt at smoked Boston Butt yet….and I think it was one of the best. Sometimes the less you do, the better things turn out. No brine, no overnight rub, not much tinkering with the cooking…just a generous application of Dizzy Pig “Dizzy Dust” and onto the Big… Continue reading Pulled Pork (Smoked Pork Butt)
Maple-Bourbon Smoked Pork Belly
Modified from Los Angeles Times What a smoking weekend! Determined to clear out some of the pork products in the freezer, we decided to get the Big Green Egg smoking most of the day Saturday with a pork shoulder roast (aka pork butt) and a pound of pork belly. We’ve been getting pork belly every… Continue reading Maple-Bourbon Smoked Pork Belly
Sirloin Tip Steak with Harissa Marinade
Silly me, I made the mistake of assuming the grocery store would be open on Sunday, as usual. Rediscovering that it was Easter meant that dinner plans had to be changed, subject to rescuing something from our freezer. (Maybe there’s an analogy to be made, but I won’t go there.) In the recesses of the… Continue reading Sirloin Tip Steak with Harissa Marinade
Grilled Chicken Wings Mole
Always on the lookout for another way to serve chicken wings, I read quite a few recipes before the “big day”. I am of course referring to Superbowl Sunday, unquestionably the biggest day of the year for chicken wing consumption. According to the National Chicken Council‘s 2012 Wing Report (really, I am not making this… Continue reading Grilled Chicken Wings Mole
London Broil with Lime-Garlic-Ginger Marinade
Last year we bought a 1/4 grass-fed cattle share – most of which has been consumed. There were a few odd cuts of steak remaining, like this large package labeled “London Broil”. Now best I can tell, “London Broil” is not the name of a cut of meat, it is more of a preparation method. … Continue reading London Broil with Lime-Garlic-Ginger Marinade
Lamb Chops with Moroccan Spice Rub and Apricot Risotto
These grass-fed lamb chops from U.S. Wellness Meats are rich in taste and perfect for grilling. We marinated the lamb chops in a wet spice rub of classic Moroccan herbs and spices, and paired the grilled chops with a creamy risotto spiked with Turkish apricots and pistachios for a dinner worthy of any special occasion. … Continue reading Lamb Chops with Moroccan Spice Rub and Apricot Risotto
Grilled Lemon-Pepper Chicken Wings
In my humble opinion, chicken wings are good any time of the day or night. You can have them as appetizers, set them out as party food, or make a complete meal of them for dinner. If there are any leftover (rarely), I will eat them for breakfast! We were having a craving for the… Continue reading Grilled Lemon-Pepper Chicken Wings
Kefta Kabobs
aka Ground Beef with Moroccan Spices on a Stick Recipe adapted from Flavors of Morocco (by Ghillie Basan) and The New Book of Middle Eastern Food (by Claudia Roden) It’s been a while since we added a post to our ever-popular series, “Meat on a Stick” – this time we looked to North Africa and… Continue reading Kefta Kabobs
Korean Honey-Sesame Chicken Skewers
Modified from: Barbecue! Bible by Steven Raichlen Yes, this is yet another post about meat on a stick. We are just plain nuts about grilling meat on skewers (and there are those that would say we are just plain nuts, period). I’m pretty fond of a good sweet-salty combination, which led me to the recipe… Continue reading Korean Honey-Sesame Chicken Skewers
she cooks...he cleans 