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 … Continue reading
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 … Continue reading
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, … Continue reading
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 … Continue reading
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 … Continue reading
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 … Continue reading
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 … Continue reading
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 … Continue reading
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 … Continue reading
Pan-Fried Catfish
Here we are – with “Frying, Revisited”. As I’ve mentioned before, I’m not much of a fry cook. The last effort ended with a smoky, greasy mess in the kitchen … Continue reading
Lemon Garlic Shrimp over Cauliflower Mash
This recipe is a low-carb adaptation of Shrimp and Grits, and I have to say it worked pretty well! There are a lot of flavors here – first, in lieu … Continue reading
New Mexico Carne Adovada
Modified from The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico (Cheryl A. Jamison and Bill Jamison) One of our favorite places to eat in … Continue reading
Tri-Tip Roast with Tequila-Lime Marinade
Modified from Bon Appétit via Epicurious Here’s another cut of meat that I was unfamiliar with – the beef tri-tip roast. It’s a small triangular muscle cut from the bottom … Continue reading
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 … Continue reading
