It is cherry season in Michigan which is one of our best fruit crops that we all look forward to every year. The season is short and this year I planned ahead and I froze a bunch of pitted sweet cherries to use for pies and such at a later time. Place the pitted cherries … Continue reading
Do you want to impress your guests at your next barbecue? Then grill these tomahawk steaks, fireman’s axes, cowboy steaks or the “Fred Flinstones” of steaks; they all mean the same thing. These steaks are a sight to behold with their long rib bones attached. They are an on-the bone Rib Steak, cut from the … Continue reading
Lobster tails are the first thing I have grilled this spring. I knew they would be simple to grill and along with a garlic-butter sauce would make a great dinner. A nice addition to this simple dinner was using Elaine’s Rose Harrisa Spice Mix on my roasted potatoes. If you are looking for a spice … Continue reading
I have not made ribs on the grill yet this summer, not sure why, as I do enjoy them – the baby backs that is. I do not like “fatty” meats and spareribs tend to be that way. Even though I know fat can add more flavor I think my preference comes from my many … Continue reading
I just love these baby carrots which are perfect for grilling in just 10-15 minutes. I found some seeds from the Chas. C. Hart Seed Co. in Connecticut. Only 3-1/2 to 4-inches long and 3/4-inch around. Maybe a fall crop… In the meantime I will buy these sweet little veggies.
Well, I am finally writing down a recipe for grilled bread, just in time for grilling season. This is a favorite way to serve it and everyone loves the “cheesy” flavor with a hint of garlic.
I never thought about grilling green beans but in a recent Midwest Living magazine there was a recipe. I liked the idea, but changed the directions and ingredients. Besides, I had to use my fresh green beans from my small garden I just planted this year. Green bean plants growing with my antique black crow guarding … Continue reading
This is a quick dish to fix on the grill once you have your vegetables and meat marinating. This recipe comes from a cooking class at Ann Arbor Cooks that I have adapted to my taste. A delicious, fresh summer meal! Comment: I forgot to buy red wine vinegar and I substituted 3 tbsp. cider vinegar … Continue reading