Grilled Asparagus Recipe. It’s Ok to Drool.
Oh, to be asparagus: One of the most vilified vegetables of the bunch. Next to broccoli and Brussel sprouts, asparagus continues to be one of the most misunderstood and underutilized greens in the garden……but not for long.
We’re taking it back to the top, gang.
4th of July Chicken. The Best BBQ Bird Ever.
July 4th is Independence Day in the United States.
It celebrates the commemorating of the adoption of Declaration of Independence, July 4th, 1776, stating that the 13 American colonies were no longer part of the British Empire and that the United States of America was born.
It also gives us the right to shoot off fireworks, attend awesome parades, drink beer and participate in some serious grilling.
Let us not, ever, downplay the freedom aspect of the holiday and the respect portion.
Don’t ever let my humor, sarcasm, amazing culinary skills, ninja-esque veggie chopping abilities, outrageously handsome and rugged stature make you think that I am diluting the holiday. Not a chance. I’m just enhancing it with the previously mentioned details…because we live in the most amazing country ever and have freedoms that should never be taken for granted.
Now on to the cooking……
The Only Marinade You Will Ever Need.
Spring has sprung.
Birds are singing their anthems…
The flowers are sweet and fragrant…
The sun is shining bright early in the morning…
The landscapers are in the backyard at 7 am waving their leaf blowers around like light sabers..
And the pollen count is already high….
But, that also means that farm stand fruits and veggies are on the menu, fresh seafood is at the market and we’re cooking outside more often, so get ready for a marinade that will not only be synonymous with the nice weather but will also be known as your favorite go-to recipe.
Enter: The Only Marinade You Will Ever Need.
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It really doesn’t get any easier than this.
Freshly squeezed lemon juice, a high quality olive oil, a fragrant selection of dry and fresh herbs make this marinade the flavor of warm weather.
The zesty lemon, rich oil and delicious herbs compliment almost anything that you marinate, baste and brush this on.
Check out the recipe below in the Recipe Card section!
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- 1/4 cup fresh lemon juice
- 2 teaspoons dried oregano
- 1/4 cup coarsely chopped fresh parsley
- 1 tablespoon fresh chopped dill
- 2 tablespoons minced fresh garlic-about 2-3 large cloves
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 1/4 tsp red pepper flakes
- 1 teaspoon lemon zest, from one lemon
- 1/2 cup of extra virgin olive oil
- Whisk together lemon juice, oregano, parsley, dill, garlic, tablespoon salt, pepper, red pepper flakes and lemon zest in a large bowl and add oil in a slow stream, whisking while you pour.
- Perfect for chicken, seafood, meat or your favorite fresh veggies.
Grilled Lemon and Herb Chicken. Summer Night Perfection.
Grilled chicken is a family favorite, oh so easy and so many ways to prepare it.
Technically, it’s the still the Summer. It’s hot and nobody wants to be in the kitchen, especially when the weather is perfect, the birds are chirping and the sun is setting so perfectly in the sky.
Ok, it’s not always such a bucolic setting in August and early September here in New York, in fact the mosquitoes are out like frantic shoppers on Black Friday and the heat and humidity can be downright oppressive, but with this winning recipe, you’ll be cool as a cucumber enjoying the good life whether you are dining in or outdoors.
There are so many ways you can add flavor to chicken to look like a rock star to your friends and family, but one of the easiest and most rewarding ways is by marrying these simple and delicious ingredients that I use to make my Grilled Lemon and Herb Chicken.
Grilled Salmon with Spicy Summer Strawberry Glaze
Strawberry season is coming to an end, but have no fear…there are some excellent options if you missed the berry boat.
The summer brings us so many amazing things.
Fresh vegetables, delicious fruits, the sounds of children laughing as they run through the sprinkler, the smell of fresh cut grass and especially today…
God Awful Heat and Humidity!
Cue the Lovin’ Spoonful’s song……
Hot town, summer in the city
Back of my neck getting dirty and gritty
Been down, isn’t it a pity
Doesn’t seem to be a shadow in the city
All around, people looking half dead
Walking on the sidewalk, hotter than a match head
Perfect Porterhouse Steak. Simply Awesome.
It’s January on Long Island and it is oh so cold, but that isn’t keeping me away from the outdoor grill, aka, The Beast.
In keeping to my January foodie theme, “The Month of Meat”, I am officially a Porterhouse perfectionist.
The recipe at the bottom of this blog will give you simple step by step instructions for grilling the most amazing Porterhouse steak that has ever been placed before you.
Usually this time of year I am busy with my slow cooker making soups and sauces and other slow food creations but that’s not the case this year, so far.
Beautiful Steak in Demi-Glace
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- 1 lb large shrimp-shelled, de-veined and butterflied
- 1.5 cups vegetable oil
- 1 cup white all purpose flour
- 1 teaspoon onion powder
- 1/4 tsp garlic powder
- 1/4 tsp Old Bay seasonings
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 2 eggs-beaten
- 1 cup Franks Hot Sauce
- 1 clove garlic very thinly sliced
- 1 stick unsalted butter
- 1 cup mayo (only Hellmann’s…trust me)
- 2 cups sour cream
- 1/2 tsp white vinegar
- 1/2 tsp lemon juice
- 1/2 lb bleu cheese (crumbled)
- Run the shrimp under cold water then pat them dry with paper towels and set aside.
- In a bowl beat 2 eggs and in a large plate pour out flour and mix in the onion powder, cayenne pepper, salt and pepper.
- Dip shrimp into egg mixture, let excess egg drip off, and then into flour and put on a seperate plate as the oil heats.
- Heat oil in pan to about 350 degrees. Hot enough that when you drop a little water in it it crackles. Arrange shrimp in pan and cook for about 1 min on each side. When shrimp are golden brown take out and dry on a paper towel lined plate.
- In a skillet melt butter and pour in Hot Sauce, 1 tsp white vinegar, garlic and butter. Let these awesome ingredients flow together, and toss in the shrimp. Take off heat and make sure they are full of this delicious Hot Sauce.
- In a large bowl combine mayo, sour cream, lemon juice, vinegar, onion powder, 1/4 tsp of salt, 1/2 tsp black pepper. Blend smooth. Then fold in the bleu crumbled bleu cheese. Cover and set asside in fridge for 30-45 min.
- Serve over a bed of nice organic greens and side of carrots and celery. Top with a generous portion of bleu cheese dressing and garnish with a few hot cherry pepper slices and drizzle remaining sauce over greens.
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