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
Saint Patrick’s Day Corned Beef with Rustic Veggies and Beer.
Oh yeah, St. Patrick’s Day is March 17th, and that can only mean one thing.
Getting drunk at 9 am?? No…….well, maybe..but it’s a “day for wearing of the green” and other kick-ass Irish traditions, like making Irish soda bread, watching the parade on tv, listening to Irish music and ..ok, perhaps getting drunk early in the morning.
Many of you don’t know that St. Patrick was not even born in Ireland, in fact..it is said that he may have been,,,ugh..don’t shoot the messenger, Italian. Yup.
Waiter…extra whiskey in my coffee please.
So before you start drinking green beer and dancing with strangers make sure that you gather up all of your ingredients and ready to have the most delicious corned beef and cabbage that you have ever had.
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.
Grilled Balsamic Portobello Mushroom.
‘Shrooms.
I love veggies, but let’s get honest shall we?
There are only so many salads you can have in a week without growing whiskers and long ears.
Only so many stalks of celery…
Only so many carrots…
Only so much lettuce…
Enter the Mushroom.
Perfect for meatless Monday, vegetarians or for any other reason, portobello mushrooms are my go to ‘shroom when I know that I have a busy day ahead of me and I plan on grilling some hearty and healthy food after a busy day away from home.
If you have one of those set it and forget it type of days coming up and you don’t want to break out the crock-pot, this is the recipe for you.
As an appetizer, a side or a full entree, this marinated piece of Heaven will be on your playlist for a long time.
Memorial Day. Honor. Respect. Chargrilled Rib Eye Steak.
Memorial Day is a very important day. If it’s not a very important day to you…it should be.
A day to remember, a day to continue living and a day to give thanks to those that have given the ultimate sacrifice for our freedoms. Their lives.
I’d like to honor those that gave so much in my prayers and honor my family and friends by grillin’ like a villain.
It’s time to rock out with my charcoal out, so grab a napkin and get ready to drool baby…
First…before anything…, I have to tell you that I cook steak on charcoal over gas any day of the week.
Don’t get me wrong…I love my gas grill, but sometimes you have to go back to basics from our most primitive times.
Fire and meat. Keep it simple…keep it original and keep it real.
Through trial and error, I have found that the best way to grill a steak is by removing the steaks from the refrigerator about 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature.
Next…Massage each side with olive oil, freshly cracked black pepper and sea salt.
One tbsp of salt and one tbsp pepper per side. Yup, that’s right. You need to understand that a good amount of the salt and pepper will fall off into the fire, but the ones that make it will help create the most amazing crust you desire.
20 Seconds before Mr. Beefy slides onto your plate, drop a tablespoon of your homemade butter or the best quality salted creamy love that you can find.
Follow this recipe exactly and you can rule the world….date that supermodel you saw in the newspaper…juggle knives while riding a skateboard…ok, you may not be able to do all of those things ( like I do) but at least you can be the envy of the neighborhood and the master of the coals.
Enjoy you meat and spread the love.
Happy Memorial Day!
Check out the full recipe below and…
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- 1 Rib Eye Steak about 1 1/2 inches thick.
- 2 Tsp of Vegetable Oil
- 2 Tbsp Black Pepper ( freshly cracked)
- 2 Tbsp Sea Salt.
- 1 Tbsp Butter (salted)
- (1) Rub the steak with oil and 1 Tbsp salt and pepper on each side.
- ( yes, that is the proper amount..most of it falls off while cooking)
- (2) To make those pretty cross hatched grill marks, place you steak on the grill as if it was a clock with the small hand pointing at 10 o'clock and close the lid.
- (3) Grill the first side for 2 minutes.
- (4) Rotate each stake so that they point to 2 o'clock and close the lid again.
- (5) Do the same as you did on the first side. 2 minutes then turn for another 2 minutes.
- This will get you to a medium rare steak.
- Remove your steak, let it rest on a cutting board and top with butter before you slice it.
- DO NOT TOUCH OR POKE AT THE MEAT. LET IT STAY FOR THE PROPER TIME WITHOUT MOVING IT.
- When grilling directly, only turn you meat once on each side.
- These steaks are on the costly side, so we don't want to make many mistakes and ending up dried, rubbery steaks can be a nightmare.
Honey Bourbon Salmon with Cracked Black Pepper and Local Potatoes with Provence Herbs
Ahhhhh, I really wish that you could smell my kitchen right now.
The sweet scents of brown sugar and bourbon…
The familiar aroma of potatoes, onions and sage…
And the acceptance of Autumn is finally in my house.
Buffalo Cauliflower Steaks with Blue Cheese Dressing.
Sunday is fast approaching and you need something for the big game, but are sick and tired of the same old buffalo wings and pasta.
Well fear not my friend. We are going vegetarian and running towards the goal line.
Tomatoes, Mozzarella and Basil . The Ultimate in Summer Food.
They are one of the simplest pleasures in the garden. Tomatoes. There are thousands of varieties of tomatoes and it seems as if we are eating them up as fast as we can. According to the U.S. Department of Agriculture, Americans eat between 22- 24 pounds of tomatoes per person, per year and more than half of that is from ketchup and sauce. In my yard alone, I usually plant about 6 different types, from tiny grapefruit tomatoes ( perfect for salads) to the big juicy Beefsteaks that love to find their way onto white bread with lots of mayo. I’ve got tomatoes from June to October and love everyday that I can go out back and take care of my babies.
