More Recipes Like Coq Au Vin

Anguilles au vert

Submitted by: NYC Cook
Added on: Dec 13th, 2010

Rating:

5

The original flemish name for the dish is "Paling op t groen" (eels on/at the green) which was rather faithfully translated in French "anguilles au vert". But in English "eels in green herb sauce" is the most common translation. These are plump river eels which have a ..

Vol-au-Vents

Submitted by: Sara Joe
Added on: Dec 16th, 2010

Rating:

0 votes

One of the many uses of puff pastry is serving as a holder for both sweet and savory foods. A vol-au-vent is a round case with a lid. You can make vol-au-vents any size you want, from miniature bite-size cases for hors d'oeuvres to larger versions for main-course servings of stews and other ..

Foie Gras au Torchon

Submitted by: Baker Guy
Added on: Dec 20th, 2010

Rating:

5

1 vote

A torchon is French for a rag or kitchen towel, which is exactly what you need for poaching this foie gras. The raw livers are deveined, pressed into shape by being rolled in parchment paper, and then rolled up like a sausage in a kitchen towel. They are then poached for only 4 minutes, the towel ..

Beef Broth and Pot-au-Feu

Submitted by: Maria Bella
Added on: Dec 21st, 2010

Rating:

5

1 vote

Most restaurants make beef broth out of beef bones and end up with a broth that lacks the subtle rich flavor of meat. Bones of course are cheap and meat is expensive, but if you serve the meat as a meal its easier to justify using it to make broth. Roast knuckle bones for an hour or so until well ..

Cockle and spinach vol-au-vents with hollandaise sauce

Submitted by: Peaches
Added on: Jan 5th, 2011

Rating:

5

1 vote

A vol-au-vent is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, prawns, fruit, cheese, or spinach.

A salad of raw cuttlefish with vine tomatoes and arugula

Submitted by: Lizabeth
Added on: Jan 7th, 2011

Rating:

5

1 vote

Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda (which also includes squid, octopuses, and nautiluses). Despite their name, cuttlefish are not fish but molluscs. Recent studies indicate that cuttlefish are among the most intelligent invertebrates. Cuttlefish ..

Skillet Mussels and Clams with Chorizo

Submitted by: Naomi
Added on: Oct 4th, 2010

Rating:

0 votes

A wonderful way with mussels ideal for a speedy supper mussels with chorizo.

Shrimp Satay with Peanut Dipping Sauce

Submitted by: Umberto
Added on: Oct 4th, 2010

Rating:

0 votes

This calls for wooden (or bamboo) skewers. If you have never used them, they really won't burn if you soak them.

Grilled Asparagus Soup

Submitted by: Jenn
Added on: Oct 5th, 2010

Rating:

0 votes

Delicious!!! I used chicken broth as I thought the vegetable may be too bland. I also tossed my asparagus in a zip lock bag, poured some olive oil over it, sprinkled with salt, pepper and garlic and let it maranade a while before grilling. That alone is amazing!

Sweet Potato and Ginger Soup

Submitted by: Dina
Added on: Oct 5th, 2010

Rating:

0 votes

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Grilled Tomato and Onion Soup with Toasted Parmesan Croutons

Submitted by: Cutie Chef
Added on: Oct 5th, 2010

Rating:

5

1 vote

I always make this soup at the end of summer when vegetables are cheap and of good quality. The flavours blend together to make a really fresh and lively taste. This soup only seems to work when made in large quantities . I always freeze any excess.

Meatballs on a Stick

Submitted by: Barbie Cooking
Added on: Oct 5th, 2010

Rating:

0 votes

At most parties that have appetizers, one that most parties have is a little meatball that has a tooth pick stuck in them. In the past the meat was beef but now it can be ground sausage, lamb, turkey or chicken. The last party I went to had all of them. The different ones were all in the same bowl ..

New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce

Submitted by: Maria Bella
Added on: Oct 5th, 2010

Rating:

0 votes

Thin ones, thick ones. Using direct heat, indirect heat, an open lid, a closed lid...I’ve tried every combination. When I finally put the elements together in the right way and sat down to a tender steak with a seared, caramelized surface and a rosy red interior where specks of milky fat had ..

New York Steaks with Blue Cheese Butter

Submitted by: Emily
Added on: Oct 6th, 2010

Rating:

0 votes

The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring ..

Last Minute Rib-Eye Steaks

Submitted by: Peaches
Added on: Oct 6th, 2010

Rating:

5

1 vote

This was a nice rub for steaks. I let the steak sit for about 15 minutes after I added the rub to let the flavor soak in a little bit. Made a great rib-eye with baked potato and salad.

Bone-In Rib-Eye Steaks with Herbed Potato Salad

Submitted by: Elisia
Added on: Oct 6th, 2010

Rating:

5

1 vote

Rib eye steaks are simply one of the juiciest and tender steaks available. While being quick to grill, dinner can be ready in a flash.

Rib-Eye Steaks with Tomato Harissa

Submitted by: Debbi
Added on: Oct 6th, 2010

Rating:

5

1 vote

Harissa is a spicy North African condiment made from chilli, garlic, coriander, and oil, typically served with couscous. Here we’ve blended it with complementary flavours to make it milder and particularly suitable for well-marbled steaks.

T-Bone Steaks with Eggplant Caponata

Submitted by: CookieChef
Added on: Oct 6th, 2010

Rating:

0 votes

One of the best tasting cuts of Beef Steak available is the T Bone Steak. It's actually two steaks in one, the larger portion on the bone is the Strip steak, and the smaller side is the Tenderloin.

Giant T-Bone Steaks with Lone Star Rub

Submitted by: Breadman
Added on: Oct 6th, 2010

Rating:

0 votes

The best way to cook a t bone steak is by grilling it. Start by placing it over direct flame and then flipping it every 5 minutes to make sure that it does not burn. Cook the the wellness desired.

Filet Mignon with Lemon-Parsley Butter

Submitted by: Gina2
Added on: Oct 6th, 2010

Rating:

5

1 vote

Maybe not a traditional Cinco De mayo dish... however 26 years ago this was the day I asked my wife to marry me, and she likes filet mignon. The parsley butter provides a bright flavor to the savory filet...

Porterhouse Steaks with Sun-Dried Tomato Pesto

Submitted by: Naomi
Added on: Oct 6th, 2010

Rating:

5

1 vote

I love steak (esp on the grill)and am always on the look out for recipes. This comes off a BBQ/grilling website and is very good. The pesto adds a nice topping flavor to the grilled steaks. I have done these on the countertop grill and on the campfire also with no change.

Carne Asada Fajitas

Submitted by: Barbie Cooking
Added on: Oct 6th, 2010

Rating:

5

1 vote

Great on the grill as a steak or fajitas. Leave whole while grilling to maintain juices.

Flank Steak with Dried Mushroom Magic

Submitted by: Laura
Added on: Oct 6th, 2010

Rating:

5

1 vote

Get ready for something fabulous. Steak and mushrooms. Grilled flank steak that is, and assorted mushrooms dry sautéed first, then sautéed with butter, shallots, and cooked down in a red wine reduction. If you don't want to navigate between the stovetop and the grill, you can make the ..

Chicago-Style Hot Dogs

Submitted by: Christina
Added on: Oct 7th, 2010

Rating:

5

1 vote

The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!

Chile-Rubbed Flatiron Steaks with Chipotle-Red Pepper Sauce

Submitted by: Christina
Added on: Oct 7th, 2010

Rating:

5

1 vote

Here’s a delicious, Mexi-inspired steak just in time for grilling season! New York strip steaks or rib-eyes would be a good substitute if you can’t find flatiron steaks (adjust the cooking time to the size of steak you use). Flatiron steaks are best cooked to medium-rare and sliced across the ..

Bacon and Swiss Burgers

Submitted by: CookieChef
Added on: Oct 7th, 2010

Rating:

5

1 vote

I came up with this when we wanted something other than regular hamburgers.

Cheeseburger of Champions

Submitted by: Gina2
Added on: Oct 7th, 2010

Rating:

5

1 vote

Act like you've been there before. Vince Lombardi said it about the end zone but it applies to the grill zone, too. Be professional. Just like the pros, a great griller should have a "game face." Translation: No crazy flips in either zone. As a general rule, most foods need to be ..

Double-Decker Mushroom Beef Burgers

Submitted by: Dina
Added on: Oct 7th, 2010

Rating:

5

1 vote

Make your mince go further with the tasty addition of mushrooms. Not only does it cut on fat and calories, but also your pound! A really good way to get fussy kids to eat well!

Hollywood Cheeseburgers with Mushrooms and Brie

Submitted by: Orchid
Added on: Oct 7th, 2010

Rating:

0 votes

The only thing better than a cheeseburger is one made with melted brie and served on sourdough bread. It is a gourmet twist on an old favorite that is sinfully good.

Sirloin Steak with Pizzaiola Sauce

Submitted by: Cooking Fab
Added on: Oct 8th, 2010

Rating:

0 votes

Try this recipe for a melt-in-the mouth steak with simple Italian sauce

Argentine Beef Tenderloin Sandwiches with Roasted Peppers and Sweet Onions

Submitted by: 123Chef
Added on: Oct 8th, 2010

Rating:

5

1 vote

The 'tender' in the name of this sandwich refers to the ease with which you can sink your teeth into it. The cut of pork is actually boneless loin, 'tenderized' with a meat mallet. Serve these monster sandwiches with sliced tomato, sweet onion and lettuce.

Hot Tenderloin Sandwiches

Submitted by: Chef Ria
Added on: Oct 8th, 2010

Rating:

0 votes

These seem to be an Indiana thing -- and I can't tell you how much I miss being able to get one in any sandwich place, like you can back in Indiana. I've never seen them anywhere else. Serve these on hamburger buns (they're a lot bigger than the bun) with slices of fresh, homegrown, ..

Spinach-Stuffed Beef Tenderloin with Horseradish Sauce

Submitted by: Chi Town Kitchen
Added on: Oct 8th, 2010

Rating:

0 votes

I have to admit this recipe of Beef Tenderloin With Horseradish Sauce is on my favorite list. If it is an impressive Main Dish that you require, then this dish is the answer. The Beef Tenderloin With Horseradish Sauce is made with horseradish which is easily available at any grocery store. Try it ..

Barbecued Meatloaf with Shiitake Mushrooms

Submitted by: Cooking Granny
Added on: Oct 8th, 2010

Rating:

5

1 vote

Fantastic Grill or oven recipe.

Texas Beef Ribs in Tomato-Jalapeno Sauce

Submitted by: Monvile
Added on: Oct 8th, 2010

Rating:

0 votes

If, as I believe, a nation's cuisine is at the core of it's culture, barbecue is as important to the American heritage as is jazz, both festive activities perfected by African Americans in the South. To this day, nothing says "party" like barbecue so it should not be surprising ..

Herb-Crusted Prime Rib with Red Wine Sauce

Submitted by: Chef Ria
Added on: Oct 11th, 2010

Rating:

0 votes

As you can see from the photo, this method produces a tender, succulent prime rib roast while the garlic and herb crust adds incredible flavor. Prime rib should never be cooked more than medium-rare. Doing so toughens the meat. If some of your guests like it a bit more done, use a restaurant trick ..

Strip Loin Roast with Creamy Watercress and Tarragon Sauce

Submitted by: Allicia
Added on: Oct 11th, 2010

Rating:

0 votes

This is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a ..

Grilled Veal Chops with Red Pepper Sauce

Submitted by: Dina
Added on: Oct 11th, 2010

Rating:

0 votes

These amazing veal chops are perfect for that special occasion.

Veal Chops with Pancetta and Garlic

Submitted by: Cawfee Lady
Added on: Oct 11th, 2010

Rating:

0 votes

An elegant and simple main course.

Lamb Chops with Toasted Curry

Submitted by: Cutie Chef
Added on: Oct 11th, 2010

Rating:

0 votes

I served these with roasted potatoes and red peppers, but saffron-flecked rice and pomegranate seeds would be just as fitting an accompaniment.

Rosemary Lamb Chops with GriII-Roasted Potatoes

Submitted by: Jenn
Added on: Oct 12th, 2010

Rating:

0 votes

Serve with a green salad and crusty bread.

Lamb Burgers with Oregono, Mint, and Cucumber-Garlic Sauce

Submitted by: Gina2
Added on: Oct 12th, 2010

Rating:

5

2 votes

These are decadent. The combination of lamb and beef is good enough but when you add all the herbs and the light and refreshing cucumber sauce in a pita, heavenly.

Lamb Burgers with Sun-Dried Tomatoes, Grilled Eggplant, and Tzatziki Sauce

Submitted by: KillBunny
Added on: Oct 12th, 2010

Rating:

5

1 vote

Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.

Leg of Lamb with Roasted Garlic and Mint

Submitted by: Laura
Added on: Oct 12th, 2010

Rating:

5

2 votes

Your butcher can butterfly the lamb for you. What to drink: Bordeaux-blend reds, such as Merlot or Cabernet Sauvignon, are the perfect match.

Rack of Lamb with Javanese Peanut Sauce

Submitted by: Panda Girl
Added on: Oct 12th, 2010

Rating:

0 votes

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Rack of Lamb with Roasted-Shallot Vinaigrette

Submitted by: Pat Man Kitchen
Added on: Oct 12th, 2010

Rating:

0 votes

Grilled rack of lamb is always a treat. This version showcases the sublime flavor of simply prepared lamb, paired with a vinaigrette that gets its special lift from sweet and smoky grilled shallots.

Pork Rib Chops with Memphis Dry Rub and Sassy Barbecue Sauce

Submitted by: Georgia Peach
Added on: Oct 13th, 2010

Rating:

0 votes

Almost every kind of food we eat today, whether it’s pizza from Italy or spring rolls from Vietnam, belongs to another part of the world. We Americans have certainly put our own spin on foods from other places, but is there anything we can truly call our own? Absolutely. Barbecued pork.

Coffee-Crusted Pork Chops with Bourbon Cream Sauce

Submitted by: GirlCocoa
Added on: Oct 15th, 2010

Rating:

5

1 vote

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. The term evolved into barbecue.

Pita Sandwiches with Pork Cutlets and Tahini Sauce

Submitted by: Cooking Fab
Added on: Oct 15th, 2010

Rating:

0 votes

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire ..

New York Steaks with Avocado and Grilled Corn Salsa

Submitted by: KillBunny
Added on: Oct 6th, 2010

Rating:

0 votes

Delicious sweet grilled steak that will have your friends and family begging for more.

Grilled Pork Burritos with Fresh Tomato Salsa

Submitted by: NYC Cook
Added on: Oct 19th, 2010

Rating:

0 votes

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry.

Beer-Bathed Brats with Sauerkraut and Apples

Submitted by: Single Chef
Added on: Oct 19th, 2010

Rating:

5

1 vote

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire ..

Skewered Pork and Peppers

Submitted by: Vicky
Added on: Oct 21st, 2010

Rating:

5

1 vote

During the twentieth century, many of the best pit masters in the south [often freed slaves] moved north and west, bringing their talent and new recipes to the big cities across the land.

Pork and Mango Skewers with Vietnamese Dipping Sauce

Submitted by: Bizzum Cook
Added on: Oct 21st, 2010

Rating:

0 votes

During the twentieth century, many of the best pit masters in the south moved north and west, bringing their talent and new recipes to the big cities across the land.

Scallop and Hot Italian Sausage Kabobs

Submitted by: Breadman
Added on: Oct 21st, 2010

Rating:

0 votes

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. During the twentieth century, many of the best pit masters in the south moved north and west, bringing their talent and new ..

Linguine with Hot Italian Sausages

Submitted by: Zoo Kitchen
Added on: Oct 21st, 2010

Rating:

5

1 vote

In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire days.

Sausage, Pepper, and Onion Hero Sandwiches

Submitted by: Texan
Added on: Oct 21st, 2010

Rating:

0 votes

Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. ..

Honey-Dijon Glazed Ham and Pineapple Brochettes

Submitted by: Army Mom
Added on: Oct 21st, 2010

Rating:

0 votes

Today many of the best barbecue restaurants stake their reputations on pork.

Mustard-Molasses Glazed Ham

Submitted by: GirlCocoa
Added on: Oct 21st, 2010

Rating:

0 votes

Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America.

Pork and Mushroom Skewers with Basil Sauce

Submitted by: Peaches
Added on: Oct 21st, 2010

Rating:

0 votes

In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It ..

Pork Tenderloin with East-West Barbecue Sauce

Submitted by: Laura
Added on: Oct 21st, 2010

Rating:

0 votes

In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. Pork just tastes great on the grill. It is inherently juicy and tender but, ..

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

Submitted by: Peaches
Added on: Oct 22nd, 2010

Rating:

5

1 vote

In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not ..

Spice-Rubbed Ribs with Tomato-Tequila Sauce

Submitted by: NuttyChef
Added on: Oct 22nd, 2010

Rating:

0 votes

You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill.

Barbecued Spareribs with Apple Cider Mop

Submitted by: Dina
Added on: Oct 22nd, 2010

Rating:

5

1 vote

Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method depends on the particular size and texture.

Caribbean Spareribs

Submitted by: Cawfee Lady
Added on: Oct 22nd, 2010

Rating:

5

1 vote

What to look for in Pork? The color and firmness of the meat are the best indicators of quality. Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or ..

Country-Style Pork Ribs with Ancho Barbecue Sauce

Submitted by: Jenn
Added on: Oct 22nd, 2010

Rating:

5

1 vote

What to look for in Pork? The color and firmness of the meat are the best indicators of quality. Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth.

Pepperoni Pizzas

Submitted by: Caroline B
Added on: Oct 22nd, 2010

Rating:

0 votes

What to look for in Pork? The color and firmness of the meat are the best indicators of quality. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should ..

Pork Burger "Sliders" with Roasted Onion Relish

Submitted by: Caroline B
Added on: Oct 25th, 2010

Rating:

5

1 vote

What to look for in Pork? The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should be clear, not cloudy.

Grilled Pork Shoulder Stew

Submitted by: Cooking Granny
Added on: Oct 25th, 2010

Rating:

0 votes

What to look for in Pork? The color and firmness of the meat are the best indicators of quality. Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or ..

Sweet Chili-Mustard Chicken Salad with Toasted Almonds

Submitted by: CookieChef
Added on: Oct 25th, 2010

Rating:

0 votes

When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results.

Shredded Barbecue Chicken Sandwiches

Submitted by: Georgia Peach
Added on: Oct 25th, 2010

Rating:

0 votes

When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind ..

Hurry Up I'm Hungry Chicken Breasts

Submitted by: Smiley Day
Added on: Oct 25th, 2010

Rating:

5

1 vote

When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind ..

Thin-Crusted Pizzas with Yesterday’s Grilled Chicken

Submitted by: Xeno
Added on: Oct 25th, 2010

Rating:

5

1 vote

When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. If you ..

Barbecued Chicken Pizzas with Smoked Gouda and Chives

Submitted by: Maria Bella
Added on: Oct 25th, 2010

Rating:

5

1 vote

When Is It Done? Most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind that the internal temperature will rise 5 to 10 degrees during resting. Whatever temperature you choose is entirely up to you. Check the thigh meat by inserting the probe ..

Blue Cheese Caesar Salad with Grilled Chicken

Submitted by: Monvile
Added on: Oct 25th, 2010

Rating:

5

1 vote

When Is It Done? Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. If you don’t have a thermometer, insert a thin knife between the thigh and drumstick. The juices should run clear and the meat should no longer be pink at the bone.

Southwest Chicken and Poblano Burritos

Submitted by: Breadman
Added on: Oct 26th, 2010

Rating:

0 votes

What to look for in Chicken? Any chickens you buy should have skins that fit their bodies well, not spotty or shriveled or too far overlapping. The color of the skin says little about quality, but the smell of a chicken will tell everything you need to know about freshness. If it smells funny, ..

Beer Can Chicken with Rosemary and Thyme

Submitted by: Cristal
Added on: Oct 26th, 2010

Rating:

5

1 vote

Have you been to that party? You know the one where the host—let’s call him Innocent Ed—takes a stab at making barbecued chicken. Innocent Ed is a great guy but he is not much of a cook and he sees no use for cookbooks. He figures all guys can grill. It’s part of our genetic code. So ..

Cornish Game Hens with Garlic-Mint Butter

Submitted by: Faerie Chef
Added on: Oct 26th, 2010

Rating:

5

1 vote

By keeping the lid closed as much as possible, you will prevent flareups, you will speed up the cooking time, and you will capture the smokiness that gives grilled food its unique appeal.

Turkey Burgers with Creamy Cucumber Relish

Submitted by: Jasmina
Added on: Oct 26th, 2010

Rating:

0 votes

Sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly. By keeping the lid closed as much as ..

Turkey Burgers with Sweet and Sour Pepper Relish

Submitted by: Laura
Added on: Oct 26th, 2010

Rating:

0 votes

Sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly.

Whole Roasted Turkey Breast with Sage and Prosciutto

Submitted by: Basilico
Added on: Oct 27th, 2010

Rating:

0 votes

Sear bone-in poultry pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. By keeping the lid closed as much as possible, you will prevent flareups, you will speed up the cooking time, and you will capture the smokiness that gives grilled ..

Smoked Barbecued Turkey

Submitted by: Peaches
Added on: Oct 27th, 2010

Rating:

5

4 votes

Have you been to that party? You know the one where the host—let’s call him Innocent Ed—takes a stab at making barbecued chicken. Innocent Ed is a great guy but he is not much of a cook and he sees no use for cookbooks. He figures all guys can grill. It’s part of our genetic code. I’ve ..

Hoisin Barbecued Duck

Submitted by: Cristal
Added on: Oct 27th, 2010

Rating:

0 votes

By keeping the lid closed as much as possible, you will capture the smokiness that gives grilled food its unique appeal.

Penne Pasta with Grilled Duck, Tomatoes, and Mushrooms

Submitted by: Sara Joe
Added on: Oct 27th, 2010

Rating:

0 votes

Back home, you fire up the coals, taking great delight in the blazing heat. You scatter the raw chicken pieces on the grate and begin a male ritual that has survived countless generations. You flip his food. You figure you are not really grilling unless you are poking the food and turning it over ..

Seared Sea Scallops with Sweet and Spicy Dipping Sauce

Submitted by: Cooking Bird
Added on: Oct 27th, 2010

Rating:

0 votes

You can grill almost any kind of shellfish. Shrimp and scallops top the list in popularity, but one day you must try grilled lobster tails bathed in butter. And if oysters are your thing, buy the largest ones you can. They will be the most succulent hot off the grill.

Shrimp with "Ooo-Wee" Rémoulade

Submitted by: Panda Girl
Added on: Oct 27th, 2010

Rating:

0 votes

If you follow along, I can’t necessarily promise you the sound of waves lapping on the shore or the feel of tropical breezes over your skin, but your fish will taste great and you will be well on your way to a little culinary vacation in your own backyard.

Grilled Shrimp with Mexican Salsa

Submitted by: KillBunny
Added on: Oct 27th, 2010

Rating:

0 votes

Five keys to prevent sticking: high heat, a clean grate, a little oil, a lot of patience and good timing.

Shrimp Tacos with Poblano-Avocado Salsa

Submitted by: Umberto
Added on: Oct 27th, 2010

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It has been said again and again, but freshness really is the key to the flavor and texture of fish. Buy from a market where the inventory turns over every three days or even faster.

Tangerine Lobster Tails

Submitted by: Chef Cracks
Added on: Oct 27th, 2010

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You can grill almost any kind of shellfish. Shrimp and scallops top the list in popularity, but one day you must try grilled lobster tails bathed in butter.

Soft Tacos with Halibut, Guacamole, and South American Slaw

Submitted by: DaisyDoo
Added on: Oct 27th, 2010

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To grill the fish just right, so it is full of flavor and it doesn’t stick or break apart on the grate, requires a little finesse. The secrets to success aren’t difficult, but they make a huge difference. For example, it seems so obvious to me now, but it took a griller in Baja to teach me about ..

Halibut with Grill-Roasted Lemon and Caper Dressing

Submitted by: Naomi
Added on: Oct 27th, 2010

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If you find two fish with similar textures cut into similar portions, you can replace one for the other in almost any grilling recipe.

Grilled Salmon and Smoky Tomato-Chipotle Sauce

Submitted by: Cali Chef
Added on: Oct 27th, 2010

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Another consideration for the grill is the amount of natural oils in fish...the more the better, as in salmon, bluefish, and mackerel. Not only are the oils healthy, but they keep fish moist as it cooks, basting it from within.

Grilled Salmon with Green Goddess Dressing

Submitted by: Cooking Bird
Added on: Oct 27th, 2010

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Several whole fish lend themselves to grilling, and every professional chef knows a larger piece of fish is more likely to retain its juiciness, though the really big ones are a little cumbersome to turn, so I recommend looking for those that are smaller than two pounds.

Cedar-Planked Salmon with Honey-Lime Dressing

Submitted by: Debbi
Added on: Oct 27th, 2010

Rating:

5

1 vote

Freshness: The flesh should look bright and glistening. It should be firm and elastic to the touch, and it should smell like fresh seawater, not like fish. Whole fish should have red, moist gills and reflective skin.

Soft Tacos with Red Snapper and Tomatillo-Avocado Salsa

Submitted by: Gillian
Added on: Oct 27th, 2010

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Freshness: The flesh should look bright and glistening. It should be firm and elastic to the touch, and it should smell like fresh seawater, not like fish.

Red Snapper Veracruz Style

Submitted by: B&B Wife
Added on: Oct 28th, 2010

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Keys to prevent sticking: Preheat the grill on high for ten minutes to get it hot, really hot. Fish comes off the grate after a delicate crust of caramelization develops between the flesh and grate. That requires heat, usually high heat. Use a brass-bristle brush to get the grate really clean. Coat ..

Sea Bass with Roasted Pepper Vinaigrette

Submitted by: Yolanda
Added on: Oct 28th, 2010

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Refrigerate fish and seafood as soon as you can. In a world where you have time and energy to spare, you would take the fillets and steaks out of their packaging, sit them on top of some crushed ice in a bowl, cover them with plastic wrap to prevent them absorbing other aromas in the refrigerator, ..

Seared Sea Bass with Green Pea Sauce

Submitted by: Barbie Cooking
Added on: Oct 28th, 2010

Rating:

5

1 vote

Some fillets look completely boneless, but if you run a fingertip over their surface you might feel the ends of tiny bones [called pin bones], which must be removed. Use needle-nose pliers or a similar tool, like tweezers, to grab the end of each bone and carefully pull it out at an angle [towards ..

Swordfish Steaks with Watercress Sauce

Submitted by: NYC Cook
Added on: Oct 28th, 2010

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Oysters, clams, and mussels must be alive when you buy them. Their shells should be tightly closed. Live mussels sometimes gape open ever so slightly, but they should close right away when you tap on them.

Smokehouse Almond-Crusted Ruby Red Trout Fillets

Submitted by: Josey
Added on: Oct 28th, 2010

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In a world where you have time and energy to spare, you would take the fillets and steaks out of their packaging, sit them on top of some crushed ice in a bowl, cover them with plastic wrap to prevent them absorbing other aromas in the refrigerator, and replace the ice before it melts. But ..

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