Get Your Grill On

Steven Raichlen certainly has put forth some mighty fine effort in producing several notable cookbooks in the area of grilling, smoking, sauce, ribs and rubs. This addition (Ribs, Ribs, Ribs) published in 2006 is a staple of my professional collection at Shepherd University. Before I stepped into the kitchen many a time before, I found […]

It’s not often I get a copy of a cook book where the entire lineup whets my appetite for great food. This is one of those rare instances when the planets have aligned themselves and the grill is just begging for me to crack open the cover.
From page to page it’s filled with delicious […]

While going through pepper sauce after pepper sauce at Peppers in Rehoboth Beach, Delaware I came acorss this jewel of a cookbook tucked away in the 1/2 price stack. At one glance I knew I had an excellent find and actually looked around to make sure the book wasn’t stuck on the wrong shelf, […]

With the weather outside dipping into single digits and the wind kicking up the slightest dusting of snow it seemed like a good time to get some beef going on the indoor Char-Broiler for dinner. The flank steak was ordered in trimmed and ready to go, about 50# to be exact, hey it was […]

INGREDIENTS
1/4 - 1/2 cup Mango Chutney
2 tablespoons Dijon Mustard
1 teaspoon lime juice
1/2 tsp Worcestershire Sauce
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1 (2 pound) Ham steak
DIRECTIONS
Pre-heat grill to 400 degrees
In a saucepan, combine the chutney, mustard, lime juice and Worcestershire sauce. Cook and stir over low heat until its completely combined and just bubbling; set glaze aside.
Place ham on grill. lid up […]

Pan-Seared Trout with Asian Vinaigrette
For the vinaigrette:
1 tablespoon cane sugar
1/2 teaspoon salt
2 teaspoons fresh galangal, chopped
1-1/2 tablespoons Yuzu rice vinegar
1-1/2 tablespoons lite soy sauce
5 tablespoons vegetable oil
1/2 teaspoon crushed red pepper flakes, or more, to taste
For the trout:
4 trout fillets, large enough to serve 1 person each
Salt and fresh ground pepper
2 tablespoons grape seed oil
2 […]

1 1/2 pounds swordfish steaks, about 1 inch thick, cut into 1-inch cubes
4 tablespoons EVOO
1 large vidalia onion quartered and cut into 2 inch pieces
1 large sweet orange pepper quartered and cut into 2 inch pieces
2 tsp favorite seafood seasonings
1 tbsp chopped fresh parsley
1/2 teaspoon fresh-ground black pepper
Light the grill and preheat to 300 degrees.
Thread […]

1 Reynolds Hot Bags Foil Bag, large size (or sheet of aluminum foil)
Cooking Spray
1 large onion, peeled and coarsely chopped
2 medium yams (about 1-1/2 lbs), scrubbed, peeled and diced into 1/3-inch pieces
1 large red pepper, cored, seeded and diced into 1/3-inch pieces
2 Tbsp olive oil
4 tsp chopped fresh dill
Spray center of foil bag with cooking […]

1 cup coarsely crushed pretzels
½ cup butter – melted
1-cup sugar – divided
1 package (8oz) softened cream cheese
1 20oz can crushed pineapple – drained
1 carton (12 oz) thawed frozen whipped topping
In a bowl, combine pretzels, butter and ½ cup sugar. Press into a 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees […]

1 package (8 ounces) cream cheese, softened
¼ cup sugar
1 can (16 ounces) pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
2 tsp. Pumpkin Pie Spice
1 cup cold milk
1 tub whipped topping, thawed
30 Gingersnaps
1. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in pumpkin.
2. Add pudding mix and pie spice; mix well.
3. Gradually beat in […]