Moist and delicious, bone-in roasts can deliver a lot of bang for your buck. Cooking meat on the bone makes it more tender, and a brief marinade with a balsamic vinaigrette tenderizes it even more. Allowing about 20 minutes per pound, I cook the roast 2/3 of the time over indirect coals, then remove the roast to finish in the oven, where it “steams” under foil to keep it moist and juicy.
Bacon and chicken…what a great combination! Pair with a delicious spinach salad dressed with a vinaigrette* made from the pan drippings, and you have a delicious meal that’s kinda healthy (no skin)! Leftovers are great on a sandwich, too. Debone and place a thigh atop a bed of spinach on your favorite toasted bread. Top with your favorite cheese (I like havarti), melt under the broiler and drizzle with a little truffle oil. Wow!
Sticky, messy, and oh-so-good, these legs are the perfect thing to make when it’s just too hot to grill outside. Turn on your exhaust fan and get ready for a tasty, smoky treat!
The next time you grill, toss some fresh veggies with a little olive oil, salt and pepper. Use any combination you like. Then put them on the grill alongside your main dish. Parmesan and truffle oil elevate the natural flavors to cosmic levels; you will find yourself with a stellar side dish! The roasted garlic is fantastic squeezed out onto steaks, chops, chicken, or eaten with the delicious vegetables.
The lemony, tart essence of ponzu sauce complements fish well, and five spice powder brings a touch of rich smokiness to the minimally-seasoned fish. Cornstarch adds a light crust, and finishing splashes of ponzu and fresh lemon juice add bright, sharp notes to the delicate flesh. Crisp, stir-fried snow peas complete this quick, simple, and delicious meal.
A childhood favorite; my mom’s is always better than mine! The zesty curry becomes both a foil for, and a bridge between the chicken and earthy potatoes. Don’t be shy with the curry powder. The layering of the curry builds up to a tasty result. I prefer a combination of Sambal and Madras curry powders.
Moist and flavorful, this roast will become a regular in your recipe rotation. Adding the garlic and onion toward the end of the cooking time ensures their flavor does not “cook out” over the long braising time. Mash the garlic and onion on top of the roast before slicing to enjoy their sweet, mellow goodness in every bite. Leftovers make wonderful sandwiches, too!
This soup is delicious, healthy and easy to make. A perfect accompaniment to a light meal, as it is not too heavy. The pureed beans and caramelized onions have a rich, flavorful consistency, and the rosemary adds just the right amount of fresh herb aroma.
This tasty and colorful Italian dish benefits from gentle stewing – the delicious juices from the chicken impart the sauce with natural goodness. For this reason, plain, unseasoned tomato puree is in order, to produce a pure, fresh-tasting sauce that will accent both the chicken and your favorite pasta. Browning the tomato paste is key in order to produce a rich tomato gravy, devoid of that “tinny” canned taste.
A delicious, hearty soup for a cool winter’s night. The barley becomes plump and rich, adding great texture. You can add just about any vegetables you like. Truffle oil enhances the natural flavors of the ingredients and adds a rich, sophisticated touch to an otherwise ordinary soup.
