Search Results for: Grilling

Grilled Tuscan Steak

As evenings grow shorter and cool winds disperse the last perfumes of summer, I’m reminded The Ozone House dinner, “An Evening at the Farmers Market,” is just around the corner. The open-air feast will be held this year on Friday, Sept. 7 at 6 p.m., served beneath lights strung high above tables set with wildflowers, … Full recipe post »

Firecracker Flank Steak with Margarita Flavors and Mango Salsa

Flank steaks are the ideal centerpiece for entertaining; they are flavorful, easy to prepare and people-pleasers. In the following recipe, much of the prep work involves making the marinade and rub, which must be done in advance; a blessing for cooks who’d rather partake in festivities than work in the kitchen. The cut of meat … Full recipe post »

Charlevoix: Bacon-Jam Burger Knock-Off

What inspires many of us of down-state Michiganders to pack our backs and head north each summer? The scratch of sand through toes as we traverse dunes and traipse along water’s edge…endless days evaporating into a purple-pink patina, as the sun sinks into the lake. Yes—certainly—but a few weeks back, Richard and I packed our … Full recipe post »

Balsamic Lamb Ribs with Tomato-Goat Cheese Salad

Haul out a lawn chair and fill a cooler full of ice; hallelujah, the three-day weekend is upon us, officially kicking off the summer. For some, the long weekend begins with cleaning out the grill in preparation for a cookout. Burgers, chicken breasts, fish and beef steaks are the usual suspects for celebrations — common … Full recipe post »

Grilled Portabella Mushroom Burgers with Goat Cheese

Even carnivores love these mushroom burgers–especially stuffed with cheese.  Whatever cheese you have on hand should work fine, goat cheese is a personal favorite.  To start, begin grilling the mushrooms gill side down.  When the mushrooms are just tender, turn over and place cheese inside each cap.  It will melt as the mushroom top grills … Full recipe post »

Grilled Salmon and Walnut-Dijon Sauce with Fresh Herbs

My heart skips a beat when wild salmon is on sale; I have to buy a hunk. This recipe makes good use of garden herbs and a profusion of nasturtium blossoms, which is an edible flower with a lovely, peppery flavor. One of the best tips I’ve ever received was many years ago from a clerk at the Produce Station. … Full recipe post »

Grilled Zucchini and Red Pepper Roll-Ups with Goat Cheese

Pity the zucchini. Yesterday’s Farmers Market witnessed kids pointing and sniggering at one gargantuan, misshapen beast. My impulse was to drape my sweater over its lizard-like skin to avoid it suffering further indignities. The indecisive days between summer and fall, shifting from swollen heat to bracing winds, produce these overfed contortionists — a far cry … Full recipe post »

Grilled Mexican Street Corn

My oh my, – pass the napkins, please! I’ve eaten a lot of corn in my day, but never have I ever before savored such a decked-out, delicious ear. My friend and fellow food lover, Pat Shure — a retired University of Michigan math department lecturer — sent me the recipe. How could I pass this up, especially with … Full recipe post »

Grilled Flank Steak Fajita Bar

What do you get when you combine a dozen or so hungry revelers, a bare bones, unfamiliar kitchen and a limited time to cook? A fajita party, which was the perfect solution for entertaining friends and family while vacationing in Northern Michigan. Fajitas, ubiquitous in Tex-Mex restaurant chains across America, are accommodating crowd pleasers. They … Full recipe post »

Grilled Chicken Sumac

I’m always on the lookout for interesting flavor combinations, especially if I have all the ingredients at the ready. I’ve got a spice jar with ground sumac berries I’d like to use. This is a marvelous lemony seasoning, commonly used in Turkish cuisine, but I’ve only used it when making the traditional tomato pita salad, … Full recipe post »

Grilled Pork Tenderloin with Salsa Verde

“What makes this sauce so tasty?” “Anchovies,” I replied. “But I don’t care for anchovies.” “Do you like Worcestershire Sauce sprinkled on a burger?” “Don’t tell me…” “You betcha. Anchovies are the secret weapon in Worcestershire Sauce. You love the taste of those furry little critters; you just don’t know it.” And so began the … Full recipe post »

Barbecued Asian Tofu

Try tofu — the other white “meat.” I’m not a vegetarian, but this recipe, whatever its persuasion, is pretty darn good. Of course, the secret’s in the marinade. And I thought ahead to give it a solid 24 hours in the fridge before I grilled it. I’m thinking a couple of hours marinating the tofu … Full recipe post »

Savory Lamb Skewers inspired by Binghamton Speidies

My husband, Richard, and I occasionally visit his relatives in the Binghamton, N.Y., area. I’m fascinated by the way one particular sandwich – the spiedie – has such a strong presence in the city. Restaurants, delis and diners have created thriving businesses off of these marinated, grilled meat sandwiches, bags of bread for spiedies, and spiedie bottled marinades. Everywhere … Full recipe post »

Ultimate grilled buffalo steak with crushed peppercorn crust

Every year on my birthday I receive a birthday steak from a family member. It’s a family tradition that began with my grandmother some 50 years back, and though she’s since departed, giving a steak as a birthday present remains our custom to this day. My birthday coincided with a friend, Wendy Williams, advising me … Full recipe post »

Grilled Eggplant and Shiitake Mushrooms over Brown Rice

If this were January, I’d be stir-frying the eggplant and mushrooms, but July insists I use the grill. It’s a rushed day so I’ll be using gas. If you’ve the time, smoking the veggies over coals and hardwood would add depth and another layer of flavor to the pungency of eggplant and shiitakes. I peeled … Full recipe post »