Since I’m focusing on dining al fresco this week, recipes for unusual burgers were an obvious choice. When I do eat red meat, I usually opt for flavorful, organic, pastured lamb, even when I’m making burgers. Fortunately, I’ve discovered that my friends enjoy this lamb burger—a lot. The unusual salmon and bison burgers previously posted on the site are a big hit, too.
Elements of the popular Tom Ka Gai soup from Thailand—coconut milk, cilantro, lime, and chile—are used as a marinade for these shrimp skewers. Serve them as an appetizer or on a bed of basmati rice as a main course.
Food grilled on a skewer is such a great idea that nearly every cuisine has a name for it— from kebabs to brochettes, shashlik or souvlaki. And people enjoy these little roasted bits of everything from lamb to eggplant in just as wide a variety of combinations.
I thought I’d help you kick off the winter holidays with some great resources for ordering your organic Thanksgiving turkey and a casual recipe for the bird of the season.
These light, fresh tacos are popular street food from Mexico’s Baja region whose popularity has definitely crossed the border. There are 4 essential components of great fish tacos: salsa, cabbage salad or relish, grilled or fried fish and corn tortillas. They’re all here, plus I’ve given this a fresh, vivid twist by making a citrus salsa (mind you, this still has plenty of kick) and a very classy slaw that could stand alone as a side dish for any event where cole slaw is called for.
Of the array of corn-themed recipes I’ve concocted over the summers, this great little salad has become a favorite. It goes together quickly and works for so many occasions: as a side dish on a casual barbecue buffet, a potluck contribution, or in seafood tacos.
Once you have done some research (read How to Get the Thrill from Your Green Grill on this site) and and selected the grill you can live with, both as a conscious cook and grill-meister, these tips will help you get the most successful results every time.
Prepare this simple, done ahead sauce to turn a simple grilled steak or burger into a special occasion meal. Even if the occasion is just, “Hey, I finally weeded the yard. Come over for dinner and check it out.”
Because the heart of the kitchen has moved outdoors this time of year, it seems fitting to talk about ways to bring conscious choices to that most essential American entertaining: the backyard barbecue. Whether you love sloppy Kansas City pork ribs or grilled boneless, skinless chicken, this article helps you decide which grilling set up is best for you.
Yams (Garnet are my favorite) aren’t a very summery crop. But they are still in stores and they make the absolutely best accompaniment to an artisanal beef, bison, salmon or lamb burger off the summer grill. Trust me. They bring much more flavor and color to your plate than ho-hum French fries.
