A Little Personal History: Ribs and BBQ go hand in hand, well actually hand in mouth . Yet there’s nothing worse than tough chewy pieces getting stuck in your teeth. This method of marinating, baking and finishing off on the grill makes for an easy and quick to serve succulent, fall off the bone ribs that
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A Little Personal History: For those cold winter nights you’re not grilling steaks outdoors, here’s how restaurants broil streaks to perfection. Print Recipe Marinaded Broiled New York Strip Steaks Chef Lars Votes: 12 Rating: 4.5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Dinner Cuisine American Equipment
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A Little Personal History: French fries, baked potatoes are great. Yet so many times I’d something in between.Potato wedges works for me ? As the photos below show, versatile and filling in so many ways ? Print Recipe Oven Baked Potato Wedges Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe
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A Little Personal History: Here’s my favorite recipe for Flank Steak and this recipe serves up half now and allows you to save the other half for another dish later in the week. I love great left-overs!! Print Recipe Broiled Flank Steak Flank Steak is great for fajitas, salads or just served on their own.
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A Little Personal History: While living in Houston, TX, whether at cook-off festivals, bbq’s or tex-mex restaurants; fajitas were standard fare. The meat choices, seasonings, marinades and sides always made for a great meal Print Recipe Beef Fajitas While this recipe uses the traditional marinaded beef skirt steak, transforming even this tough cut of meat to
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A Little Personal History: Marinating poultry can make all the difference between tough and chewy vs. mouth watering and flavorful. Here’s my tried and true buttermilk marinade that delivers great results every time. Print Recipe Buttermilk Marinade Brining is the act of soaking ingredients in water with salt (and sometimes sugar). This soak causes salt
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