Walk the Plank
Cedar-planked salmon with a flavorful glaze of mustard, maple syrup, rosemary, and lemon zest is a great send-off for the summer salmon season.
Tag Archives: grill
Cajun Casserole
Cajun-spiced turkey breast with honey-grilled corn on the cob and a zucchini-rice casserole so filling it could be a meal all on its own!
Smoky Barbecue & Potato-Beet Gratin
Succulent smoky chicken with peach barbecue sauce on the grill still can't hold a candle to my potato-beet gratin, believe it or not!
Outlandish
Our neighbor Marcia was kind enough to gift me with some Asian pears from her tree. These unusual autumn fruits taste like pears but maintain a crunch more like an apple, and while they ripened…
Three Uses for Yogurt
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
Presto Change-o
This Asian-inspired sweet and salty grilled beef took an unexpected turn when my rice wasn't ready in time; I turned fried mai fun noodles into a nest for the meat instead.
Pocketful of Lamb
Grilled lamb with Mediterranean spices and seasonings was tasty on its own, but fantastic served in homemade pita with a smear of yogurt sauce.
Hoisin-Ponzu Grilled Chicken and Zucchini
A light summer meal of boneless chicken and zucchini spears, marinated in doctored hoisin sauce and grilled.
Divide and Conquer
Two recipes for boneless leg of lamb: First, grilled butterflied lamb with a hoisin glaze, served with sauteed mushrooms; then, Moroccan kebabs grilled with zucchini chunks and served over pistachio-date couscous.
What’s Black, White and Red All Over?
A selection of salmon recipes: Grilled and balsamic-glazed; baked with thyme beurre blanc; and pan-roasted with a mustardy green salad.
Grilled Leg of Lamb with Caramelized Lemon Jus
A boneless leg of lamb is butterflied, stuffed with lemon, garlic, sage and pancetta, then grilled and served with a splash of caramelized lemon jus---perfect for serving to the in-laws on a summer evening.
Tzatziki Shrimp Skewers
These grilled shrimp skewers, served over spinach salad with feta and tzatziki dip, were bursting with flavor but in need of some tweaks in presentation.
Julie Had a Lotta Lamb
Boneless leg of lamb, broken down into Moroccan-spiced kebabs and a savory Irish lamb stew, thickened with potatoes and barley.