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Planked Coq Au Vin

Planked Coq Au Vin

A little bit sphisticated

Posted on July 21, 2011

Feeling a little sophisticated today, and I want to try my hand at some French cuisine. I did a little research into the origins of this recipe. It is over 400 years old, and did not gain popularity until the 1900′s. This recipe and the fact that it is French cuisine, known for complexities, is quite simple to prepare. (Much to my delight)

Until it gained popularity, coq au vin was considered a peasants’ dish. They would take the rooster that had stopped preforming his duties and, because he was so old, cook him in the wine that they had to tenderize the meat. Now that it is a popular dish, coq au vin has many variations depending on your region. This is one such variation.

Posted in: Poultry
Comments: 0
Barbecued Ribs

Barbecued Ribs

with Maple Bacon BBQ Sauce

Posted on July 20, 2011

It’s Rib night. I am dressing these to impress. The last batch of ribs wasn’t as great as I had hoped. So I am trying a new recipe and plan to wow the children.

The recipe I used is adapted from the Ted Reader Book, Sticky Fingers and Tenderloins, I didn’t have everything on hand, so used what was in my pantry, and improvised a little.

Posted in: Pork
Comments: 0
Meatballs

Meatballs

on the Grill

Posted on July 19, 2011

Over the weekend I made Sliders, but because you can’t easily get 1/3 lb. of ground meat, I had a bit left over from the slider recipe. SO I added some extra spices and stuff and made meatballs.


Posted in: Beef
Comments: 0
Cheesecake Supreme

Cheesecake Supreme

on the Grill

Posted on July 19, 2011

One of the greatest desserts ever is cheesecake. And barbecuing it? Well when it is flipping 40+° in the shade and you want to keep the oven off in the house? How brilliant is it that you can do this?

Posted in: Desserts
Comments: 0
Tomato, Baby Bocconcini, and Grilled Bread Salad

Tomato, Baby Bocconcini, and Grilled Bread Salad

with Cucumber, Grilled Peppers, Onion and Black Olives

Posted on July 18, 2011
A savoury salad with juicy grape tomatoes, smokey grilled peppers, and a sweetened balsamic vinegar dressing. Another recipe on my list of things to try. (Trust me it is a very long list) I found the photo to be just beautiful and had to post it for you to see as well. Please try it and let me know what you think!
Posted in: Veggie & Fruit
Comments: 0
Mayonnaise

Mayonnaise

Make your own

Posted on July 17, 2011
Okay. Here I go again with the “why buy it when you can make it for yourself?” thing again. But it is true! And you know by the time I am done, I swear you will have enough info to make your own BLT…FROM SCRATCH!
Posted in: Miscellaneous
Comments: 0
Shrimp and Brie Pizza

Shrimp and Brie Pizza

with Almond Pesto

Posted on July 15, 2011
The thing about pizza is, you can literally throw anything you have in the fridge on them. And aside from the beginnings of Shrimp and Brie pizza, we added some zucchini, mushrooms and peppers to it too.
Posted in: Seafood
Comments: 0
BBQ Chicken Pizza

BBQ Chicken Pizza

with Artichokes and Four Cheeses

Posted on July 15, 2011
One of the newer fads in the pizza-verse is the BBQ pizza. Smothered in BBQ sauce instead of tomato sauce, and topped with succulent grilled chicken. It’s mouthwatering and strange, beautiful and delicious. Try it, you’ll like it.
Posted in: Poultry
Comments: 0
Quick BBQ Pizza Dough

Quick BBQ Pizza Dough

30 min or it's free

Posted on July 15, 2011
What is the strangest thing you have ever cooked on the grill? Macaroni and cheese, and cookies are way up there on the list, but what about pizza? Initially I balked at the thought, when you want pizza you dial a number and some kid drops it off at your door right? Not any more! If you have a grill, you can have pizza! This dough is quick and easy, requires no proofing, it can spell very well, so you are ready to go as fast as you can make it.
Posted in: Miscellaneous
Comments: 0
Grilled Fingerling Potatoes

Grilled Fingerling Potatoes

and French Shallots

Posted on July 15, 2011
One of my most favorite things, being Irish and all, is potatoes. I love them crispy on the outside, soft and warm on the inside.
Posted in: Appetizers
Comments: 0
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