Skewered foods are the way to go when you want the food to look special and you want to control portion size. One skewer can suffice per person: You’ll have about 3 ounces of meat on each skewer. The scallion pieces add color and flavor, and cook along with the chicken. From Debbie Arrington. … Continue Reading →
From Faith Durand, managing editor of TheKitchn.com. 4 Hass avocados, ripe but not squishy Olive oil 1/2 lime Kosher salt and freshly ground pepper 1 clove garlic, minced or pressed (optional) 1/4 red onion, finely chopped (optional) 1/3 cup cilantro, finely chopped (optional) Heat a gas or charcoal grill and oil the grate lightly. … Continue Reading →
Recipe from Diane Rossen Worthington. 1 teaspoon or to taste, chipotle chili puree (recipe follows) 1/2 cup (1 stick) unsalted butter, at room temperature Salt 6 whole ears of white or yellow corn, husks left on To make the chili butter: Combine the chili puree, butter and salt in a small bowl. Beat together until … Continue Reading →
Recipe from Diane Rossen Worthington. Olive oil Salt and pepper 6 ears corn, husked and cleaned 3 limes, halved Prepare the barbecue for medium-high heat grilling. Brush corn with olive oil and sprinkle with salt and pepper. Grill the ears until charred in spots, turning occasionally to cook evenly, about 8 to 10 minutes. … Continue Reading →
From Susan Russo at www.oneforthetable.com. 4 ears sweet corn 1/4 cup mayonnaise 1/2 teaspoon lime juice 1/8 teaspoon cayenne pepper or chili powder, plus extra for sprinkling Salt, to taste 2/3 cup crumbled Cotija anejo cheese (see note) Lime wedges Fresh finely chopped cilantro for optional garnish Soak corn (in husks) in cold water for … Continue Reading →
Artichokes are most often served steamed, but grilling them adds a smoky dimension to their flavor. If you can get them, first-of-the-season baby artichokes will yield extra-tender results — double the number of artichokes and reduce the cooking time as needed. From EatingWell magazine. 2 lemons 4 large artichokes (3-31/2 pounds total) 1 tablespoon extra-virgin … Continue Reading →
“Montana Dan” Decker, formerly of Bad Axe, started fishing in Alaska several years ago and now has a small fleet of fishing boats. He sells all his own catch, which is flash-frozen, at markets including in Royal Oak. He knows exactly where it comes from, and is often there when it is caught. He is … Continue Reading →
Recipe from Steven Raichlen. 4 large ripe freestone peaches 8 cinnamon sticks (each 3 inches long) 1 bunch fresh mint 8 tablespoons (1 stick) unsalted butter 1/2 cup firmly packed brown sugar 1/2 cup bourbon 1/2 teaspoon ground cinnamon 1 pinch salt 1 pint peach or vanilla ice cream (optional) for serving Rinse the … Continue Reading →
Recipe from Jamie Purviance. 3 tablespoons extra-virgin olive oil plus additional for drizzling 1 tablespoon chopped fresh dill 1 tablespoon Sherry wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 6 green onions, trimmed 1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece 1 large head of red … Continue Reading →
Recipe from Emeril Lagasse. Roast peppers in gas grill over medium heat. 1/2 Hass avocado, seeded and peeled 2 poblano peppers, roasted, peeled and seeded 1 jalapeno, roasted, peeled and seeded 1/4 cup plus 3 tablespoons olive oil, divided 3/4 cup chopped yellow onion, divided 3/4 cup fresh cilantro leaves, divided 1 lime, juiced … Continue Reading →