Get Your Grill On

All things Greek are quite delicious and flavorful to me, hence my passion and love for cooking with fresh ingredients.
This cookbook will fire the grilling passion within you when you look through the recipes. You will see that grilling goes hand in hand with cuisines of the Mediterranean, opening a whole new realm of […]

I know, I know, many backyard grilling enthusiasts state that gas is gas and wood and charcoal are better but let the statistics speak for themselves - 17 million grills were purchased in 2008 and 70% of grills sold use gas. With that being said many cookbooks walk a fine line between gas and charcoal […]

In going on my third round of antibiotics for my sinus infection, I’ve found myself going through more cookbooks than getting time to step outside and grill. I’ve been able to glance over many cookbooks that have become staples on my barbecuing idea shelf, and BBQ USA is such a book. Steven Raichlen’s BBQ USA […]

In going over my current recipe selections, I’ve come to utilize this cookbook for many ideas, concepts and menu planning. It was published in 2001 and remains a quality addition to both my professional and personal kitchen in that I’m always looking to it for new ideas.
With over 5,000 recipes to choose from, the […]

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 […]

We usually make up a batch of this recipe for the holidays. The cured salmon makes a great appetizer served on crusty bread spread with a little cream cheese and topped with capers.1 cup Kosher salt
1/2 cup white sugar
1/2 cup brown sugar
Several grinds of fresh black […]

Commander’s Palace has been a fine dining institution in New Orleans since 1880. Executive Chef Tory McPhail and managing partner Ti Adelaide Martin have mined this restaurant’s extensive collection of recipes to coauthor the Commander’s Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors.
As the title suggests, the book focuses on wild game […]

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 […]

…so it only makes sense that I like fish tacos. I had my first ones at a roadside joint in Texas, the type of place that only locals went to, and most of the food was purchased to-go. The fish was fresh from the Gulf of Mexico and deep fried, then cut […]