I have a lot of grills and smokers – I mean really a lot. I recently received something new that I didn’t have: a portable “Elevate Grill” by PointElevate. I’ve used the throw-away kind (the one that looks like a large aluminum turkey pan that is pre-filled with charcoal) at the pond for an impromptu cookout but the Elevate Grill is a real grill with two cooking surfaces powered by a small propane tank.
The Perfect Bloody Mary
A Bloody Mary (or Caesar if your Canadian) is the ultimate brunch cocktail – along with Eggs Benedict it’s the perfect addition to any Sunday morning.
Jalapeño Grilled Shrimp with Prosciutto
For this recipe, thin strips of jalapeño chiles are inserted into the shrimp and the shrimp are marinated in a zesty marinade to add a little sweet heat. After marinating, the shrimp are wrapped in prosciutto (you could use bacon) and grilled.
Vindaloo Voodoo: Recipe
Earlier this week, we ran Mike Stines’s feature Lamb: It’s Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we’re excerpting it here. Enjoy!
Confused About Shrimp Size?
Most of us are. There is no standard sizing for shrimp and no regulations setting guidelines as what different sizes are called.
Stir-Fried Pork, Asparagus, Lemon Grass, Onions and Chile-Garlic Sauce
Almost as close as you can get to authentic Chinese food in North America! This recipe combines marinated pork shoulder, ginger, garlic, hot chiles, fermented bean sauce, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
Thanksgiving for Two, Part 3: Pork Loin, Apples, and Prosciutto-Asparagus
You don’t want turkey or even turducken – a turkey stuffed with a duck and a chicken – for Thanksgiving but you want a spectacular meal. How about a pork loin roast?
