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Do not peel the peaches. The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese. From the article "Perfectly Pungent Peaches" by Dave DeWitt here. Do not peel the peaches. The Chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese.
Ostrich is a very lean meat that comes from the leg, thigh and back of the bird and is cooked similar to beef. It should be cooked rare (145°F) to medium (155°F) otherwise it will become dry. This is also an entrée-size serving but could easily be served as an appetizer by placing the arugula atop the baguette slices and topping with ostrich slices and Bellycheer® Wow Chow. (Ostrich, and other non-traditional meat, is available from ExoticMeats.com.)
Here is a delicious combination of ingredients from the Southwest --pine nuts, chile, and lamb. For an authentic, smoky flavor, grill them over mesquite wood or charcoal covered with mesquite chips soaked in water.
This recipe is from the Old Mexico Grill.
This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. Here's another classic from the post-war era. e. Remember this rule: the firmer the banana, the better it grills. Ripe bananas turn to mush, fall through the grill and embarrass the cook. You can start this dessert while eating the entree, and it will be ready when you are. You can also use aluminum foil over the grill rather than the aluminum pan, if you wish.
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas) The nice thing about shrimp is that it cooks so quickly. If you’re hungry, you don’t have to wait long. You can prepare the onions ahead of time and reheat them on the grill. Or, cook them in an iron skillet on the grill just before you’re ready to serve them This recipe accompanies Grilled Swordfish with Lime-Basil-Jala-peño Vinaigrette (see above) and others in the chapter titled Fish Taco Party. Beer is frequently used as the tenderizing ingredient in marinades as it is in this recipe. Carbonnade refers to a type of French or Belgian beef stew made with beer and a little sugar. I’ve not only highjacked the title, but have spiced up my version of the recipe by adding chiles, our favorite ingredient, and cooking it on the grill, rather than the stove as a stew.
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