Grilled Korean Beef Ribs

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

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)

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

Spanish-Style Portobello Mushrooms and Peppers

Modified from Whole Foods Recipes, via iphone app Wow, we were blown away by how wonderful these peppers and portobello mushrooms were!  Roasted mushrooms and peppers are one of our favorite side dishes, but the vinaigrette from this recipe with capers, garlic, and raisins added a sweet and sour dimension that turned this dish from… Continue reading Spanish-Style Portobello Mushrooms and Peppers

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

Churrasco Skirt Steak with Cilantro Pesto

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

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