This spicy fajita recipe is adapted from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. Borrachas means drunken and refers to the tequila in the marinade. (Carol likes frijoles borrachas which include beer as an ingredient.) We made a half recipe which made 4 servings for us. Mix the marinade in the evening Read More …
I was recently reading about the virtues of reverse searing a steak, i.e. slowly roasting it in an oven until done, and then finishing it off with a sear in a very hot cast iron frying pan. If done right, the result is a steak which is evenly cooked to the preferred level of doneness Read More …
Last night, Nick and I grilled 2 spatchcocked chickens to general applause, based on a recipe in SeriousEats.com, and which we served with Peruvian Green Sauce, also based on Serious Eats. This recipe does not involve marinading time, so it can be completed within a couple of hours, depending on the size of the chicken. Read More …
This recipe is for grilled chicken thighs with a Peach BBQ Sauce based on a recipe from TastingTable.com. The photo shows a half recipe (1 lb. of thighs) 1 Tbs. chili powder 1 Tbs. smoked paprika 2 tsp. garlic powder 1 tsp. kosher salt ½ tsp. freshly ground black pepper 2 lbs. boneless, skinless chicken Read More …
Carol came back from Greenville, SC with an abundance of fresh peaches, so I turned 1.5 lb. of them into BBQ sauce following a recipe in TastingTable.com. It was good last night with grilled chicken thighs, and I think would be good with grilled pork, ham or bacon. This will make about a quart and Read More …
Robert Baker was a food scientist at Cornell University. He is most famous for inventing the chicken nugget, and his second best-known invention is Cornell Chicken, a grilled chicken with a simple but somewhat unusual marinade. There are many variations of Cornell Chicken. I started with one in Saveur: The New Classics Cookbook, which was Read More …
This version of grilled chickenfrom Guam is similar to teriyaki chicken. The Fina’denne is essentially a sauce to go on the rice. Both are tasty. This version is adapted from Von Diaz’s cookbook Islas: A Celebration of Tropical Cooking. The original recipe was with a cut-up chicken. I made it with 3 lbs. of disjointed Read More …
This is a variation on Greasy Little Birds using skin-on, bone-in chicken thighs instead of Cornish game hens. Having the skin on is important since it helps keep the thighs moist. Here is the recipe and procedure: 6 lbs. skin-on, bone-in chicken thighs 1 qt. apple juice ½ cup sugar ½ cup salt 1 Tbs. Read More …
At Scout camp last week there was a Scoutmaster steak dinner, in which the steak was flavored a lot like barbeque. It was good, so I tried this idea at home successfully. Here is what I did for 2 people: A day before I took a NY strip steak and generously sprinkled barbeque rub on Read More …
This is a very tasty and quick dinner, especially if you already have the Argentine Chimichurri Sauce made. This recipe will serve 2 people and is adapted from www.31daily.com. 12-16 oz. NY strip steak Salt and pepper to taste 1 tsp. garlic powder 1 Tbs. Worcestershire sauce 2 ears of corn on the cob Olive Read More …