Koreatown Baby Back Ribs

The warm weather finally has arrived which means grilling season has started.  My family loves ribs and when I saw this recipe in Gaby Dalkin’s recent cookbook “What’s Gaby Cooking: Everyday California Food” I knew I had to make it. Why – when I already have a few versions for grilling ribs; Ina Garten’s which … Continue reading

Tomahawk Ribeye Steaks with Whiskey Barbecue Sauce

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

Ina’s Ribs with Barbecue Sauce

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

Grilled Carrots with Lemon and Thyme

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.   

Grilled Garlic and Cheese Bread

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.  

Grilled Green Beans Two Ways

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

Grilled Lemon Chicken over Marinated Vegetables

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