Roasted red pepper sauce on grilled eggplant. Umm umm good!
My friend, Vicky, came over to the house the other day lugging a large box. I hurried out to the porch to lighten her load. “I have all these peppers left over after making a wonderful spaghetti sauce”, she said. “Would you be able to use the left over peppers before they spoil?” I accepted the box from her and replied, “Would I? You bet I would”. What a great community we live in. Continue reading
A taco recipe from my new “Grill It” cookbook that will be published next spring! Let me know how you like it. Continue reading
Seitan rollups grilled and drizzeled with Sriracha!
Seitan [pronounced say-TAN] was first developed by Chinese Buddhists in the seventh century as a vegetarian alternative to meat. It was popularized in Japan cuisine when the Japanese developed the process of simmering it in soy sauce and seasonings. Continue reading
I like this flatbread with a warm bowl of soup. I also use this recipe as dough for a thick-crust pizza. The use of bread flour, as opposed to all-purpose flour, makes the final product crispier. For a chewier crust, use all-purpose flour. Continue reading
I used to throw corn on the barbecue and cook it until I thought it was done. This method was not only hit-and-miss, but insured an over-cooked cob and charred corn silk that stuck between my teeth. Learning how to properly grill corn, however, has made all the difference in how I enjoy it. Continue reading
Let me sign a book for you!
