I do believe the East Coast could use a stiff drink right about now. Just days ago, an earthquake rattled New York’s cage, and now a hurricane is bearing down. What next??
Ask Chef Mike: Salt Slab Grilling
Q: What do you think about cooking on a salt slab and what would you use one for?
A: Salt slab cooking has become the latest “trendy” way to cook food… similar to the way plank cooking and “stone grill” cooking was a few years ago. The concept is simple: you preheat a block of Himalayan salt to a screaming high temperature on your grill, oven or stovetop and cook whatever you like. During cooking, the food picks up salt from the block so you don’t need to salt your food before cooking.
Salsa: It’s Not Just for Breakfast Anymore
Are you still using salsa as a dip for chips? That’s so yesterday. With the myriad of salsa combinations and flavors—both bottled and freshly prepared—there are many more dimensions to this simple and spicy condiment.
Presto, It’s Pesto!
One of my favorite summer things is fresh pesto—spiced up, of course. And one of the main ingredients is basil, although cooks substitute spinach, Italian parsley, and cilantro for the basil on occasion.
Ask Chef Mike: Grilling with Wood Planks
Wood planks add another dimension to smoke-cooking fish, veggies, and other foods. It’s the most fun you can have with smoke—without breaking the law!
Pungent Pizza on the Grill
In this recipe we attempt to recreate the wonderful thin-crust pizza from wood-fired ovens in your very own backyard. And we spice it up with some chile!
Ask Chef Mike: What’s the Story on Horseradish?
Q: What’s a good use for horseradish besides cocktail sauce or as a side with roast beef? And what makes it so hot? A: Horseradish is a root, similar to wasabi, and a member of the mustard family. Prepared horseradish is grated horseradish root combined with distilled vinegar. It has almost no taste until grated when the cells are crushed …
